Chocolate Chip Cookies Recipe

This is the best chocolate chip cookies recipe ever! No funny ingredients, no chilling time, etc.

Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time.

Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. It is seriously the Best Chocolate Chip Cookie Recipe Ever.

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

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 ½tsp 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.

How to freeze chocolate chip cookie dough

Portion dough, roll into balls and freeze in a single layer in an airtight container for up to 2 months.

Store

Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.