Last updated on November 26th, 2018 at 07:23 pm
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 simply the best chocolate chip cookies.
Nothing beats a good batch of freshly baked cookies coming out of the oven. The smell of freshly baked cookies is enough to make me hungry and I can’t wait till the cookies are cool enough to pop a couple in my mouth.
These chocolate chip cookies are soft, chewy, loaded with chocolate and simply comforting, especially when paired with a cold glass of milk.
CHOCOLATE CHIP COOKIES
This is our go-to recipe for chocolate chip cookies for the past 8 years or so. I once received a Christmas card from a vendor I had worked with. Inside the Christmas card was this wonderful chocolate chip cookie recipe which was titled Best Ever Chocolate Chip Cookies.
Now who am I to argue with this? I thought it was really nice of this lady, and I loved the idea of giving someone a recipe for Christmas. Well, time went by and I never made these chocolate chip cookies, because personally I prefer oatmeal cookies. In the back of my mind, I knew this cookie recipe existed, and I wanted to make this some day to see if it truly is the best ever chocolate chip cookie recipe.
I had my doubts back then, but when I finally gave in, I was pleasantly surprised. Not only that, but my extremely picky husband loved them and did say this was the best chocolate chip cookie he had ever had. Ever since then this is pretty much the only chocolate chip cookie recipe I ever make.
TIPS FOR MAKING CHOCOLATE CHIP COOKIES
Always use butter and not margarine. Although many recipes call for softened butter I find that melted butter helps spread the cookie more and give you the perfect cookie every single time.
Do not ever grease your cookie sheets. I always line them with parchment paper and this way there’s no cleaning required afterwards.
Use a cookie scoop to form your cookies.
Make sure you DO NOT over bake your cookies. Keep in mind that they will continue to cook once you take them out of the oven.
CRAVING MORE COOKIES? TRY THESE:
- 3 Ingredient Peanut Butter Cookies
- Oatmeal Cookies
- Classic Shortbread Cookies
- Chocolate Sugar Cookies
- Chocolate Rumballs
Best Ever Chocolate Chip Cookies
- Preheat your oven to 375 degrees. Line a baking sheet with parchment paper or leave ungreased.
- In a large bowl or the bowl of you mixer add the sugars and melted butter and mix well until creamy.
- Add the eggs, vanilla, baking soda and salt to the bowl and beat on low speed until well incorporated, for about 30 seconds.
- 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 the chocolate chips to the bowl and use a spatula to mix them in to the dough.
- You can use a small ice cream 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, so if you can only bake one tray at a time, place the remaining cookie dough in the fridge until ready for the next batch. Repeat with remaining cookie dough.
- Bake 9 to 11 minutes or until just barely golden around the edges of the cookies. DO NOT OVER BAKE.
- Let them cool on the baking sheet for about 15 minutes, then transfer them to wire rack to finish cooling or enjoy eating them.
Watch How To Make It
- 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.
- 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.
- 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.
- Nutrition: Nutritional information assumes recipe will yield 50 cookies. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.