These Best Ever 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!
Nothing beats a good batch of freshly baked cookies coming out of the oven. The smell of freshly baked cookies just fills your home with the most mouth watering aroma ever. I’ve got a bit of a sweet tooth and there’s one thing that really satisfies that craving in a pinch and that is chocolate chip cookies. Chewy, soft, and filled with just barely melted chocolate chips, these cookies are just stellar. This recipe is hands down the best ever, so get that glass of milk ready.
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. I had my doubts back then, but when I finally gave in, I was pleasantly surprised. Ever since then this is pretty much the only chocolate chip cookie recipe I ever make.
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Sugar – We’re using brown sugar and white granulated sugar today. Both are needed for a cookie with depth and perfect sweetness.
- Butter – Unsalted butter that’s been melted. We want melted as it helps the cookies spread and gives that perfect bite.
- Eggs – Our binder for this recipe. If you’d like to go egg free you can substitute this for 1/4 cup of unsweetened apple sauce.
- Vanilla – The secret weapon flavor booster in most baked goods. Extract will work just fine.
- Baking soda – The leavening agent in our chocolate chip cookies to make them tender. You can use baking powder instead just keep in mind that 1/4 teaspoon baking soda equals 1 teaspoon baking powder.
- Salt – All baked goods need salt, it helps balance the sweetness and ensure our flavors shine.
- Chocolate chips – I used semi sweet for this recipe but feel free to use whichever chocolate chips you like.
- Flour – I used all purpose for this recipe. You can substitute gluten free flour at a ratio of 1:1 if you’re gluten free.
How To Make Chocolate Chip Cookies
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Preheat your oven: To 375 F degrees. Line a baking sheet with parchment paper or leave ungreased.
- Combine the butter and sugars: 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.
- Finish the cookie dough: 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.
- Form the chocolate chip cookies: 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.
- Finish the cookies: 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 sheet for 15 minutes before transferring to a wire wrack to finish cooling or eat them up!
Tips and Tricks
- Always use butter and not margarine. Although many recipes call for softened butter I find that melted butter helps spread the cookie just a bit 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.
- 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 they should still be easy to handle.
- Feel free to add toffee bits as well as chocolate, have some fun with this recipe!
How Do You Make Chocolate Chip Cookies Gooey
The secret is in the dough. If your cookie dough is too dry and crumbly, you cookies will be dry themselves. If your dough is too sticky, the cookies will flatten out and turn crispy during baking. To end up with the perfect chewy cookies, you need your dough to be pliable so that it will hold its shape while baking, so that the cookies turn out soft, chewy and moist.
I alway tell you to not over mix certain doughs. The same is true here. You just want to mix until everything is combined and the dough comes together. Over mixing will result in dry, crumbly and hard cookies.
Why This Cookie Recipe Works
- It’s quick! You can whip up these cookies with relative ease and find yourself enjoying them in no time.
- They are perfectly tender with just the right amount of chew.
- They aren’t overly sweet or even slightly dry.
- No fail, no fuss, works every single time!
Storing Cookies
Be sure to store these in an airtight container at room temperature and your chocolate chip cookies will last for 2 – 3 weeks! This will ensure you keep the cookies soft and will prevent them from turning hard. If you don’t have an airtight container, add a slice of bread which will keep them soft. It works the same way as you do with brown sugar.
Freezing
Chocolate chip cookies are perfect for freezing. You can either wrap them individually or place them together in an airtight container. They will last in the freezer for 3 months, just warm them back up in the oven and enjoy.
Craving More Cookies? Try These Recipes:
- 3 Ingredient Peanut Butter Cookies
- Oatmeal Cookies
- Classic Shortbread Cookies
- Chocolate Sugar Cookies
- Chocolate Rumballs
- Snickerdoodle Cookies
- Lemon Shortbread Cookies
- Peanut Butter Cookies
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
Best Ever Chocolate Chip Cookies
Equipment
Ingredients
- ¾ cup brown sugar packed
- ¾ cup sugar
- 1 cup butter unsalted, melted
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- 2 ¾ cup all-purpose flour
- 2 cups chocolate chips semi-sweet
Instructions
- 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.
Video
Recipe Notes
- 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.Â
- 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.
This is my favorite recipe ever. I’ve made these about 6 times and they’ve been great every time. Also, for the High Altitude bakers, I’m at 5000′ and 10 minutes on a middle rack is spot on.