Chocolate Chip Cookies
If you’re a cookie person and have been looking for the best chocolate chip cookies, you’ve found it!
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
I had always just followed the directions on the back of the chocolate chips bag. I had never thought much of it. Then, when my son wanted cookies for his birthday instead of a cake, I knew I didn’t want to make the recipe on the bag. I had to find something better.
I tried many different recipes to find the perfect chocolate chip cookies. My family was not upset by this and taste tested everything I made. I then fine tuned a few recipes together and I think I found the perfect one!
These chocolate chip cookies are easy to make. When my kids have virtual snow days and they need to practice their measurements and fractions, these are what they ask for!
Ingredients
- Unsalted butter (softened, can use salted butter if prefer)
- Brown sugar (packed)
- Sugar
- Vanilla extract (I prefer homemade vanilla extract!)
- Eggs
- All-purpose flour
- Sea salt
- Baking soda
- Chocolate chips (I love these Ghiradelli chocolate chips, milk or semi-sweet)
Make Chocolate Chip Cookies
Preheat the oven to 350 degrees. I prefer to line my baking sheets with parchment paper. It just makes cookie removal so much easier!
Add butter, brown sugar and white sugar to a large bowl and mix with a hand mixer until combined. Add eggs and vanilla. Mix well.
Then, you’ll add flour, salt and baking soda. Don’t over mix here. Mix until just combined.
Fold in chocolate chips. You’ll save some to add to the cookies before you bake them and more once you pull them out of the oven.
Scoop the cookie dough and place on parchment lined baking sheet. (about 2″ apart) Press some chocolate chips onto the cookie dough.
Bake for 9 minutes (depending on the size of your scoop). I like to use a 2 tbsp scoop. Bigger scoops would take a little longer. The cookies are done when the edges are lightly browned. Remove from oven. Cool on the pan for a couple minutes and then transfer to a wire rack once you can move them and they don’t fall apart. This will give you about 30 cookies (depending on how much cookie dough people steal when you are baking – Remember, eating raw cookie dough is not recommended, but not always followed!)
Notes
This dough does well when baking right after mixing. You can also make this ahead of time and chill in the refrigerator for a few hours. I feel like chilling the dough makes a delightful texture.
If you make more than you can eat (or you want to hide some!) these chocolate chip cookies can be placed in an airtight container and frozen for a month or two.
Did you over cook the cookies and need to get them a little chewier? Stick a slice of bread in the container on the counter and it works wonders!
Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened (may use salted butter)
- 1 1/2 cups brown sugar packed
- 1/2 cup sugar
- 2 tsp vanilla extract
- 2 large eggs
- 3 cups all purpose flour
- 1 tsp sea salt can use regular salt
- 1 1/2 tsp baking soda
- 3 cups chocolate chips milk chocolate or semi-sweet
Instructions
- Preheat oven to 350F. Line baking sheets with parchment paper
- Combine butter, brown and white sugar in a large mixing bowl. Using a hand mixer, beat for a couple minutes, scraping the side.
- Add in eggs and vanilla. Mix well.
- Add flour, salt, baking soda. Do not over mix. Just mix until combined. Fold in 2 cups of the chocolate chips, saving the rest for later.
- Scoop the dough onto parchment paper, placing 2" apart. Press a 2-3 chocolate chips on each mound of dough before baking.
- Bake for 9 minutes or until the edges start to get slightly golden. Timing may vary depending on ovens or how big your cookies are. I use a 2 Tbsp scoop for mine. Remove from oven and place a couple more chocolate chips on any open areas of the cookies. Allow to cool for a couple minutes on the pan before removing to a wire rack.
