The Best Chocolate Chip Cookies
Don’t you wish you could just grab one or two of these chocolate chip cookies right off your screen!? Well I wish you could too because these are the BEST chocolate chip cookies EVER!
These chocolate chip cookies are chewy on the inside but not “doughy” with lightly crisp edges.The best part is there is no waiting for hours for the dough to chill, just a quick 10 minutes in the freezer and these cookies come out big, thick and oh so delicious.
JUST A FEW BAKING TIPS:
✔ With almost all my cookie recipes, I always make sure to remind you to not OVERMIX the cookie dough. Meaning, when you mix the flour mixture into the wet ingredients, only mix them together until just combined…you should still see some flour in your mixing bowl.
✔ I like to use Milk Chocolate Chips rather than Semi-Sweet Chocolate Chips in these cookies, the milk chocolate chips takes these chocolate chip cookies to the next level. Trust me, you will want to use Milk Chocolate Chips all the time after you try these cookies.
✔ I always use a 1 Tablespoon cookie scoop but if you don’t have a cookie scoop you can use a 1 Tablespoon measuring spoon. Each cookie dough ball has “2 scoops” of cookie dough, meaning that each cookie dough ball is 2 Tablespoons in size. In my opinion, this is the perfect sized cookie.
★ And to make it super easier for you to learn how to scoop the perfect cookie, I created a step-by-step guide on How To Scoop The Perfect Cookie!
STEP-BY-STEP GUIDE ON HOW TO MAKE THESE CHOCOLATE CHIP COOKIES:
The Best Chocolate Chip Cookies
Yield: 24 Cookies
Prep Time: 10 minutes
Cook Time: 14-15 minutes
Total Time: 25 minutes
- 2 1/4 cups all-purpose flour (be sure to properly measure the flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 Tablespoons UNSALTED butter, softened
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 Tablespoon vanilla extract
- 2 large eggs
- 1 1/2 cups milk chocolate chips
- additional chocolate chips, for topping
PRE-STEP: Preheat oven to 370F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
STEP 1: Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
STEP 2: In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
STEP 3: Add eggs one at a time, mixing between each egg.
STEP 4: Add flour mixture and mix until just combined. DO NOT OVERMIX!
STEP 5: Using a spatula, stir in chocolate chips until combined.
STEP 6: Using a cookie scoop, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.
STEP 7: Bake for 10 minutes, rotate baking sheet clockwise and bake for additional 4-5 minutes or until golden brown around the edges.
STEP 8: Immediately after taking cookies out of the oven, place additional chocolate chips on top of cookies, and let cool for 5 minutes on baking sheet before moving them to a wire rack.
* STORE: Cookies will stay fresh for up to 7 days in an airtight container, stored at room temperature.
* FREEZING: Roll the dough into balls and place them in an airtight container. You can freeze the cookie dough for up to 2 months. To bake, place frozen cookie dough balls onto prepared baking sheet and bake for 16-18 minutes.