The Best Chocolate Chip Cookie Recipe Ever
Best ever chocolate chip cookies feature a perfect blend of soft, chewy texture and rich, gooey chocolate, making them an irresistible treat. With their delightful flavor and aroma, these cookies are a timeless favorite for any occasion.
Ingredients
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- 2 cups chocolate chips 14 oz
Instructions
- Preheat oven to 375 degrees F. Line three baking sheets with parchment paper and set aside.
- In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
- Cream together butter and sugars until combined.
- Beat in eggs and vanilla until light (about 1 minute).
- Mix in the dry ingredients until combined.
- Add chocolate chips and mix well.
- Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
- Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
- Let them sit on the baking pan for 5 minutes before removing to cooling rack.
Notes
Recipe information calculated based on this recipe making 36 cookies - 2 Tablespoons of dough a piece)
Metric Measurements have been updated to be exact.
Do not over bake
When you remove the cookies from the oven they will still look doughy. This is the secret that makes these cookies so absolutely amazing! Please, I beg you, do not over bake!
Convection oven
Decrease baking temperature by 25 degrees if using a convection oven.
Ingredient Substitutions
Portion dough, roll into balls and freeze in a single layer in an airtight container for up to 2 months.
Store
- Butter. unsalted butter, coconut oil and vegan butter are all good substitutes. Or, use browned butter.
- Granulated Sugar. organic cane sugar works well too.
- Light Brown sugar. Dark brown sugar works well, but imparts a stronger molasses taste.
- Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. All-purpose gluten free flour works very well too.
- Sea Salt. I exclusively bake and cook with pure, fine sea salt. Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with ½ tsp and then adjusting to your taste.
- Chocolate Chips. As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips. It doesn't matter what you use, as long as you use 2 cups. Choose your favorite variety: milk, semisweet, dark, etc.