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side view shot of a stack of chocolate chip cookies.
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4.68 from 162 votes

Best Ever Chocolate Chip Cookies

These Chocolate Chip Cookies are my go-to cookies for whenever we have a sweet tooth or want something yummy and quick. They're chewy, soft and just simply the best! Incredibly easy to make, no chilling time, perfect every single time!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: best chocolate chip cookies, chocolate chip cookie recipe, chocolate chip cookies
Servings: 30
Calories: 201kcal

Ingredients

Instructions

  • Prep oven and baking sheets. Preheat your oven to 375°F. Line a couple baking sheets with parchment paper or leave ungreased.
  • Mix sugars and buter. In a large bowl or the bowl of you mixer add the sugars and melted butter and mix well until creamy using the whisk attachment. 
  • Incorporate eggs and vanilla. Add the eggs, vanilla, baking soda and salt to the bowl and beat on low speed until well incorporated, for about 30 seconds.
  • Mix in flour. Changet to the paddle add the flour to the bowl and mix until crumbles form. Note that you could mix your flour with the salt and baking soda, but I don't find that it makes a difference at all. 
  • Add chocolate chips. Add the chocolate chips to the bowl and use a spatula to mix them in to the dough. 
  • Form cookies. You can use a small cookie scoop to scoop out cookie balls or use your hands to roll out the dough into balls, up to you how big you want your cookies. Place them onto the prepared baking sheet. This recipe yields around 50 cookies if using a small cookie scoop or about 30 cookies if using a medium scoop. If you can only bake one baking sheet at a time, place the remaining cookie dough in the fridge until ready for the next batch. Repeat with remaining cookie dough.
  • Bake cookies. Bake 9 to 11 minutes or until just barely golden around the edges of the cookies. DO NOT OVER BAKE. 
  • Cool and enjoy. Let them cool on the baking sheet for about 15 minutes, then transfer them to  wire rack to finish cooling or enjoy eating them.

Video

Notes

  1. Why melt the butter: Melt the butter in the microwave for about 30 to 40 seconds until it's almost entirely melted but not hot. I find that if you just use softened butter the cookies will not spread enough, this way melted butter will give you the perfect cookie every time.
  2. Dough too sticky: If you find that the dough is too sticky, add a little bit more flour. You should be able to form it into a ball with your hands but still easy to handle. 
  3. How do I store them: Store them in an airtight container, and they will stay soft and chewy for about 2 to 3 weeks at room temperature. You can also freeze them in an airtight container, or wrap them in individually, then place them in an airtight container.
  4. Nutrition: Nutritional information assumes recipe will yield 30 cookies. It depends on the size of the cookie scoop you use. I've made these with a smaller cookie scoop and ended up with 50 cookies. 

Nutrition

Serving: 1cookie | Calories: 201kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 71mg | Potassium: 26mg | Fiber: 1g | Sugar: 18g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg