Everyone needs a traditional chocolate chip cookie recipe in their collection, and this one is it! It is a super simple recipe for the Best Ever Chocolate Chip Cookies! I’ve been making these forever, and everyone who tries them agrees they’re out-of-this-world delicious!
This recipe is simple straightforward, and produces amazingly delicious, doughy yet fully cooked chocolate chip cookies that turn out perfectly every single time! Plus, there are no chemicals or weird ingredients, and no need to chill the dough.
To ensure uniform size, I suggest using a cooking scoop so that the cookies bake evenly. (There’s nothing worse than the smaller cookies getting burned). I recommend a stainless steel cookie scoop like this one, which I use every time I make cookies.
Make these for your league home match, and everyone will be begging for the recipe!
These are everything a chocolate chip cookie should be. They’re crispy and chewy, doughy yet fully baked, and perfectly buttery and sweet! They’re the Best Ever Chocolate Chip Cookies!
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Best Ever Chocolate Chip Cookies
Ingredients
- 2 1/4 cup all-purpose unbleached flour
- 1 tsp sea salt
- 1 tsp baking soda
- 1 cup usalted butter room temperature
- 3/4 cup dark brown sugar packed
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 1/2 cups chocolate chips you can add more if you want it really chocolatey
Instructions
- In a large mixing bowl whisk the flour, salt, and baking soda. Set aside.
- In a small bowl with a handheld mixer combine the softened butter, brown sugar, granulated sugar, eggs, and vanilla extract until all of the ingredients are creamy and lump-free.
- Mix the ingredients from both bowls together until completely combined.
- Add the chocolate chips to the bowl and mix with a wooden spoon until the chocolate chips are evenly distributed throughout the cookie dough. Cover the bowl with plastic wrap and chill for at least an hour before baking cookies.
- Preheat the oven to 325 F. degrees. Line a cookie sheet with parchment paper.
- Using a cookie dough scoop drop the dough on the prepared cookie sheet leaving 2 inches between each cookie.
- Bake in the preheated oven for 12 to 14 minutes.
- Remove the cookie sheet from the oven and cool 10 minutes before transferring the cookies to a cooling rack to cool completely.
Notes
- Chilling the cookie dough: If you want thick and chewy cookies chilling the cookie dough is the secret. Chilling cookie dough before baking helps the cookies keep their shape. It prevents them from spreading too much as they are baking.
- Line the cookie sheet with parchment paper:ย Parchment paper-lined baking sheets allow your cookies to get that beautiful golden bottom and keeps the cookies from sticking to the tray.
- Use a Cookie Dough Scoop: Use aย cookie dough scoop to mound the chilled dough on a baking sheet. This is how you get homemade cookies that a thick, but soft and chewy in the center. Using a cookie scoop also helps make all the cookies the same size. This comes in especially handy when you are baking large numbers of cookies for the holidays.
- Baking sheets: The type of baking sheet you use does make a difference. When using dark nonstick baking sheets or cookie sheets decrease the oven temperature by 25 degrees. The dark pans will get hotter and possibly burn the bottom of your cookies if you do not decrease the temperature.
