I found the best cookie recipe ever years and years ago. I bribe people with plates of chocolate chip cookies as often as I can.
Over the years I have realized that there are few things that make these cookies the best. Use the recipe below and the following five tips and you cannot go wrong. I promise. Pinky promise. They are super simple but worth it. Ready? Here you go:
- Use butter. Not margarine. Make sure to soften the butter only. Don’t melt it. It changes the consistency of the cookies.
- Do not grease your cookie sheets. This spreads the cookies. Blah.
- Use a cookie scoop for uniform cookies.
- Cream your sugars and butter for 2-3 minutes for a fluffy and chewy cookie. I use my KitchenAid and just let it go.
- Do NOT over bake. This is key. Cookies will continue to bake a little bit once they are taken out of the oven. I under bake mine by about a minute and they turn out perfect every single time.
In case you need a refresher on my all time favorite chocolate chip cookies:
Ready to give it a go?
Chocolate Chip Cookie Recipe
Perfect Chocolate Chip Cookies
These are seriously the Perfect Chocolate Chip Cookies - you cannot go wrong if you follow this recipe!
Prep Time15 mins
Cook Time11 mins
Total Time26 mins
Servings: 30 cookies
Calories: 230kcal
Ingredients
- 1 c unsalted butter (2 sticks) softened
- 1 c brown sugar
- 3/4 c sugar
- 2 eggs
- 1 tbsp vanilla
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3 c flour
- 11.5 oz Ghirardelli Milk Chocolate Chips
- 6 oz Ghirardelli Semi-Sweet Chocolate Chips
Instructions
- Cream butter and sugars.
- Add eggs and vanilla.
- Then add dry ingredients.
- Mix in chocolate chips.
- Bake at 350 for 9-11 minutes.
Notes
You read that right - there is a full tablespoon of vanilla (people ask if it's right all the time). You also don't HAVE to use Ghiaradelli milk chocolate and semi sweet chips but they are my ace in the hole. You DO have to use both milk chocolate and semi-sweet for the best results.
Nutrition
Calories: 230kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 27mg | Sodium: 104mg | Potassium: 28mg | Fiber: 1g | Sugar: 22g | Vitamin A: 4.1% | Vitamin C: 0% | Calcium: 2.6% | Iron: 6.8%
You can see my baking buddy and I making these chocolate chip cookies here:
If you love these cookies as much as I do, you’ll probably love these cookie recipes too:
HI Mique! Love the tips! The overbaking no no is key! laura
So, my dear, if you bake them from 9 – 11 minutes….at what point are they 1 minute underbaked??
I made these a few weeks ago when I saw this recipe and they were a hit! Making them again today on request from my husband. Yum!
These are the best cookies I’ve ever made and ever eaten. I never leave comments but for this recipe and tips I just had to. Your tips were a game changer. People, throw out all of your chocolate chip cookie recipies and just adopadopt this one. FANTASTIC!!
What a wonderful idea to mix the milk chocolate chips and the semi sweet! I have never done that, but I will next time! I would love if you would drop by and link up to my new link party, Celebrate It! Your cookies will fit right in!
Hope to see you there!
Sorry, Here is the link: http://www.thefreshmancook.blogspot.com/2014/07/celebrate-it-link-party.html
The chocolate chip cookies look fantastically delicious!! Baking a batch this week!!
Omigoodness! BEST chocolate cookies. Followed recipe; combined flour, salt and baking powder prior to combining. Baked 9 min.
So rich and decadent. Absolutely delicious. My sweets loving husband could only eat one at a time. Taking them to a church potluck and doubt many will be left.
mmmm cookies.. nuff said!
For “The Perfect Chocolate Chip Cookies”, you say 1 cup brown sugar. Is that packed or just loosely put in the one cup measure?
Thanks, making them now.
I’m remodeling my kitchen right now but I think this might be the first thing I bake in my new stove!!! YUM!!
Do you combine the dry ingredients before adding to wet?
Do you use salted or unsalted butter?
Hi Michelle – I just updated to make sure it says “unsalted butter.” The salt is added in later in the recipe. I use unsalted butter for almost all of my baking.
Has anyone tried this recipe with chocolate and butterscotch chips?
Try it out and let me know what you think Kay Lin. I bet it’d be great! ;)
Hi, we don’t have that brand of chic chips in UK. What weight of choc chips in a packet please?
A typical package is 12 ounces by weight or about two cups by volume. :-)
My husband is a cookie-a-holic! We’ll be using all these recipes. Thanks so much for sharing.
Love cookies. Thanks!
I have the exact recipe and have also used it for years! It truly is the best chocolate chop cookie recipe.
Wow, you’d never think of some of these! I always knew the cookies continue baking on the pan, but I never thought of purposely under cooking them! That’s awesome!
Great tips, Mique!! Now I’m craving a cookie!