A classic cookie that is oh so delicious. A soft and chewy texture with each bite being enriched with delicious chocolate chips. No chill time or any hidden ingredients. Just straight forward and hands down the most amazing chocolate chip cookie.
There is nothing better than a warm chocolate chip cookie fresh out of the oven.
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These are cookies that I remember my mom making for us as an after school treat or on a special ocassion. There were always brought to family gatherings and none ever made it home. This was also one of the first cookies I ever learned to bake as a young girl.
With all the memories associated to this chocolate chip cookie, I just had to share it. There are so many chocolate chip cookie recipes out there, but I truly think this is one of the easiest and best! Give it a try and I’ll let you decide.
Why you will love this recipe:
Quick & Simple: Uses pantry staples that come together easily.
Stores well: The cookie dough or even the baked cookie are great to put in the freezer. Just pull some out any time you need and they are ready.
Basic: No hidden ingredients and no chill time.
Delicious: This cookie is so tasty and a crowd pleaser!
Tips for making the best chocolate chip cookies
- Melt the butter to almost liquid state.
- Use dark brown sugar for a more rich taste.
- Do not over bake. They are best a little softer.
Ingredients for Chocolate Chip cookies
Butter
White sugar
Brown sugar
Eggs
Baking Soda
White unbleached all-purpose flour
Chocolate chips
Tools you may need:
mixing bowl or kitchen aid mixer
electric mixer – if not using Kitchen aid
baking sheet
spatula
HOW TO MAKE CHOCOLATE CHIP COOKIES
Preheat the oven to 350 degrees F.
Mix together the brown sugar, white sugar and softened (melted) butter. Once those are beaten together, Add in eggs and vanilla and mix until smooth and blended.
Measure and dump in your flour and baking soda. Mix thoroughly until well combined.
Add your chocolate chips and hand stir those in.
The chocolate chip dough should not be dry nor should it be sticky.
Once the dough is finished it is time to roll the dough balls. I do not use a cooking scoop, but that is totally up to you. Roll the balls into 1 inch rounds and place on a greased or parchment lined baking sheet. Space 2 inches apart.
Bake for 8-9 minutes at 350 degrees until slighly browned. Do not over bake as they will get too crispy. They may not look done, but trust me they are.
Place the cookies on a cooling rack after they have sat on the baking sheet for 5 minutes.
After they are cooled completely they can be stored in an airtight container on the counter for 5 days, or in the freezer for up to 2 months.
Freezing option
Since this recipe makes a nice amount of cookies, I like to freeze some to pull out for guests or as a treat. Flash freezing them is the best option so the dough balls do not stick together. Roll all the dough out into the 1 inch balls and place on a lined baking sheet. Place in the freezer for 30 minutes or until slightly frozen. At this point you can store them in a freezer safe container or bag. They last for up to 2 months in the freezer (unless eaten first)!
How to bake from frozen
Thaw your cookie balls on a parchment lined baking sheet. Cover with a tea towel and let sit on the counter for 1-2 hours until thawed. Bake the cookie dough balls as directed above.
Ingredient Substitutions
Butter: Can use salted if you want that added flavor.
White sugar: I have substituted cane sugar and the cookies turn out great.
Flour: I used unbleached all-purpose flour, however other flours may work well too.
Chocolate Chips: Semi-sweet chocolate chips are what I typically use, but you can feel free to try other types. You can also use chocolate chunks or squares.
Best Ever Chocolate Chip Cookies
Equipment
- measuring spoons
- measuring cups
- Kitchen Aid mixer
- spatula
- baking sheet
Ingredients
- 1 cup butter unsalted
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- 2 tsp pure vanilla
- 2½ cups white all-purpose flour
- 1 tsp baking soda
- 2 cups chocolate chips
Instructions
- Preheat oven to 350° F.
- Mix together the brown sugar, white sugar and softened (melted) butter. Once those are beaten together, Add in eggs and vanilla and mix until smooth and blended
- Measure and dump in your flour and baking soda. Mix thoroughly until well combined.
- Add your chocolate chips and hand stir those in. The chocolate chip dough should not be dry nor should it be sticky.
- Once the dough is finished it is time to roll the dough balls. I do not use a cooking scoop, but that is totally up to you. Roll the balls into 1 inch rounds and place on a greased or parchment lined baking sheet. Space 2 inches apart.
- Bake for 8-9 minutes at 350° until slighly browned. Do not over bake as they will get too crispy. They may not look done, but trust me they are.
- Place the cookies on a cooling rack after they have sat on the baking sheet for 5 minutes.
- After they are cooled completely they can be stored in an airtight container on the counter for 5 days, or in the freezer for up to 2 months.
Thanks for sharing this yummy recipe! Enjoyed watching your video that linked here too.
Have a great week!!
So glad!
These are so good! I’ve made two batches. Froze half of one raw and the other half cooked. And of course we ate the first batch, I love the softness of these. Thanks so much for sharing!
Oh wonderful! Glad you are enjoying them.