Best Chocolate Chip Cookies
I perfected this recipe after countless rounds of testing, trying to recreate the cookies I remembered from childhood — soft, warm, and loaded with chocolate. The moment I nailed that texture, it felt like stepping back into my mom’s kitchen again.
Equipment
- measuring spoons
- measuring cups
- KitchenAid Mixer
- Spatula
- Baking Sheet
- Parchment paper
- Cookie Scoop
- Silicone Baking Mat
- Hand Mixer
Ingredients
Cookie Dough
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- 2 cups chocolate chips (12 oz)
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line three baking sheets with parchment paper and set them aside.
- Mix flour, baking soda, baking powder, and salt in a medium bowl. Set this mixture aside.
- Cream the butter and sugars together until they are combined.
- Beat in the eggs and vanilla for about 1 minute until the mixture looks light.
- Mix in the dry ingredients until everything is combined.
- Add the chocolate chips and mix well.
- Roll 2-3 Tablespoons of dough at a time into balls, depending on how large you like your cookies. Place them evenly spaced on your prepared cookie sheets.
- Bake in the preheated oven for approximately 8-10 minutes. Remove them when they are just starting to turn brown.
- Let the cookies sit on the baking pan for 5 minutes before moving them to a cooling rack.
Notes
Recipe information is calculated based on this recipe making 36 cookies (2 Tablespoons of dough per cookie). Metric measurements have been updated to be exact. Do not over bake. When you remove the cookies from the oven they will still look doughy. This is the secret that makes these cookies amazing! Please, do not over bake!
If you use a convection oven, decrease the baking temperature by 25 degrees.
You can substitute unsalted butter, coconut oil, or vegan butter for the butter. Browned butter is also a good option. For a vegan version, see the vegan chocolate chip cookies recipe.
Organic cane sugar works well in place of granulated sugar. Dark brown sugar works in place of light brown sugar, but it gives a stronger molasses taste.
I recommend using an unbleached, all-purpose flour. All-purpose gluten free flour works well too.
I use pure, fine sea salt. If you use salt other than sea salt, test the recipe first with ½ teaspoon and then adjust to your taste.
You can use chocolate chunks, chopped chocolate, or chocolate chips. Use 2 cups total, choosing your favorite variety like milk, semisweet, or dark.
To freeze cookie dough, portion the dough, roll it into balls, and freeze in a single layer in an airtight container for up to 2 months.
Store these cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.