You’ve found The BEST Chocolate Chip Cookie recipe!
I can’t begin to estimate how many chocolate chip cookie recipes there are out there-I’m sure it’s well over a bazillion! One thing I do know is almost everyone LOVES chocolate chip cookies!
Why should you bake our recipe?
- They’re easy to make
- The dough freezes well so you can bake chocolate chip cookies on demand!
- Scoop then freeze. Bake from frozen
- You can make them with chocolate chips or chocolate chunks
- Sifted flour makes them light and fluffy
Tips for making the best cookies
- Don’t skip sifting the flour. Doing this aerates the flour resulting in a softer, fluffier cookie
- Use real butter, unsalted is best
- Have your butter and eggs at room temperature
- Line your baking sheets with parchment paper
- Use a cookie scoop to make uniform sized cookies. They’ll bake evenly when they’re all the same size. I like a 2 tablespoon cookie scoop
- Don’t overbake your cookies! Remove from the oven when the edges are lightly browned. The centers will still be soft if you poke them. Cool on the baking sheet for 4-5 minutes
- Remove with a spatula to a wire cooling rack to cool completely
The Best Chocolate Chip Cookies
Ingredients
- 2 sticks Unsalted butter, softened 1/2 pound
- ¾ cup Granulated sugar
- ¾ cup brown sugar firmly packed
- 2 large eggs
- 1 ¼ teaspoons Vanilla Extract
- 3 ¼ cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Semisweet chocolate chips
Instructions
- Preheat oven to 325℉Line 2 large baking sheets with parchment paper, set aside
- In the bowl of a stand mixer, cream the butter, sugar and brown sugar until light and fluffy. Add the eggs and vanilla. Mix well and scrape the sides and bottom of the bowl.
- Sift together the flour, baking soda and salt. Add to the creamed butter, scraping the sides and bottom of the bowl again. Stir in the chocolate chips.
- Using a 2 tablespoon scoop, scoop the cookie dough onto the parchment lined baking sheets arranging them about 2 inches apart.
- Bake until the cookies are very light golden brown, 20-25 minutes. Let them sit on the baking sheets for a minute or two before removing them to a cooling rack.
Notes
Bake some-freeze some!
I like to bake several cookies and scoop the rest of the cookie dough onto a parchment lined baking sheet and freeze. Remove the frozen cookie dough balls and store in a zip top bag or freezer friendly container. Remove as many cookie dough balls as you want to bake, place them on a parchment lined baking sheet and bake (frozen) for 20-25 minutes. Bake until the edges are light golden brown
Nutrition
Calories: 162kcalCarbohydrates: 30gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 16mgSodium: 69mgPotassium: 79mgFiber: 1gSugar: 16gVitamin A: 27IUVitamin C: 0.01mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!
