The Best Chocolate Chip Cookies Recipe
The best chocolate chip cookies are perfectly buttery, soft and chewy with lots of melty, rich and gooey chocolate chips. This chocolate chip cookie recipe is easy to make with simple ingredients and makes the perfect, amazingly delicious chocolate chip cookie.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 large baking sheets
- 2 sheet parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
- 3 cups (360 g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (226 g) cold unsalted butter, sliced
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar
- 1 tablespoon (15 ml) vanilla extract
- 2 large eggs, room temperature
- 2 cups (340 g) chocolate chips, divided
Instructions
- In a mixing bowl whisk together the flour, baking soda and salt until well combined. Set aside for now.3 cups (360 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- Slice the cold butter into tablespoon sized slices. Heat the cold butter in the microwave for 30 seconds. The butter should still be solid, but will have softened sides. Add the butter to a large mixing bowl fitted with a paddle attachment.Cream the butter with light brown and granulated sugars on medium speed for 2 - 3 minutes or until well combined.1 cup (226 g) cold unsalted butter, sliced, 1 cup (200 g) granulated sugar, 1 cup (200 g) light brown sugar
- Mix in the eggs and vanilla extract on medium speed for 1 minute until smooth and well combined. Mix the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in most of the chocolate chips or chunks. Reserve about ½ cup (85 g) for topping the cookies right before baking.1 tablespoon (15 ml) vanilla extract, 2 large eggs, room temperature, 2 cups (340 g) chocolate chips, divided
- Cover the cookies with plastic wrap and transfer to the fridge to chill for 1 hour or up to overnight. About 30 minutes before baking the cookies, preheat the oven to 375 F (190 C). Line a large baking sheet with parchment paper.
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chocolate chip cookie dough and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart. Top with the reserved chocolate chips or chunks.
- Bake for 10-12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the soft and chewy chocolate chip cookieson the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the baked chocolate chip cookies in an airtight container. Store at room temperature for up 4 - 5 days. I suggest warming the cookie for the best cookie eating experience. Cookie dough can be stored in an airtight container overnight. For longer storage, I suggest freezing the cookies or cookie dough.
Tips:
- Top with a pinch of flaky salt. I love sprinkling a flake or two of flaky salt on top of my chocolate chip cookies. The touch of salt helps to enhance all the other flavors of the chewy chocolate chip cookie.
- Store with a slice of bread. To keep these cookies as the best and softest chocolate chip cookies for days, store any leftover cookies in an airtight container along with a slice of bread.
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