If you are looking for the best chocolate chip cookie recipe, you have found it. From family, to friends, to acquaintances at carry-ins, these cookies are an all-around favorite. My brother prefers them warm, directly from the oven while my father-in-law prefers them underdone and refrigerated for a more half-baked cookie dough consistency.
While most chocolate chip cookies are chewy and gooey, these chocolate chip cookies are fluffier than the traditional chocolate chip cookie. I started making these cookies in high school and as I completed high school, graduated from college, got married, and became a mom, this recipe has also grown and changed to improve the overall taste and consistency of the cookies.
Table of Contents
Why you will love this recipe
- This is the BEST chocolate chip cookie recipe. My family loves them, and I am positive you will love them too.
- These cookies have a different consistency than a traditional chocolate chip cookie, but the fluffiness of these cookies is what makes them so good.
- These cookies are quick and easy to throw together for any occasion and are easy to transport. Just throw these cookies in a Tupperware container and you can take them anywhere.
- This recipe is customizable, just substitute the chocolate chips for your favorite mix-ins.
- This recipe is easy to double (or triple) depending on how many cookies you are wanting to make!
This is a quick and easy recipe to whip up for any carry in or get together, just don’t plan on bringing any home with you! I always make an extra batch to leave at home so my husband and I can enjoy a few extras on a later date.
Tips for making the best chocolate chip cookie recipe
A stand mixer makes this process quick and easy but it is not necessary! A bowl, whisk, and spatula will get the job done just as well. You will need measuring cups and measuring spoons, parchment paper, and a baking sheet for this recipe. I use the insulated baking sheets I inherited from my grandmother. I prefer these to regular baking sheets because they allow the cookies to bake all the way through without over-browning the bottoms. Insulated baking sheets are not necessary, you can use regular baking sheets and this will still be the best chocolate chip cookie recipe you have ever had!
Ingredients
- 8 tablespoons unsalted butter – you can use salted butter, just reduce the amount of salt added to 1/4 teaspoon
- 1/3 cup white sugar
- 1/3 cup packed brown sugar – to add chewiness and a rich flavor
- 1 teaspoon vanilla
- 1 egg – room temperature
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda – to help the cookies rise
- 1/2 teaspoon salt
- 3/4 cup semi-sweet chocolate chips – these can be substituted for your favorite mix-ins such as, m&m’s, sprinkles, or chopped up candy bars.
How to make the best chocolate chip cookie recipe
Preheat your oven to 350 degrees Fahrenheit and line a couple of baking sheets with parchment paper. Get out all of your ingredients. If you did not let your butter come to room temperature beforehand, you can microwave it at 30% power for 30 seconds. This softens the butter enough to make it similar to room temperature butter. Add the butter and sugars to a mixing bowl and beat them together until they are creamy.
Add in the vanilla and egg and mix until they are just incorporated. Over mixing the egg can cause your cookies to be stiff. If your mixture is slightly under-mixed it will be mixed together the rest of the way when you add the remainder of the ingredients.
Add in the flour, baking soda, and salt. You can mix these three ingredients together before adding them to the wet ingredients, but I prefer to sprinkle the baking soda and salt over the wet ingredients and give it a quick mix before adding in the flour. This makes it so I do not have to dirty another bowl by mixing together my dry ingredients. Once the dry ingredients are mixed in, the dough will be slightly crumbly but should stick together into a ball.
Fold in your chocolate chips or mix-ins of choice. Once all of the ingredients are incorporated, scoop these cookies onto your baking sheet, spacing them 2 inches apart.
Bake the cookies for 9-11 minutes, or until they are just starting to brown. Cookies continue to bake when they are removed from the oven. You do not want to over-bake these cookies because it can make them dry and hard. Let the cookies cool for a couple of minutes at room temperature before serving them.
How to store the best chocolate chip cookie recipe
These cookies can be stored at room temperature for 3 days, or in the fridge for a week. I often make an extra batch to throw in the freezer so I can grab one whenever I am craving something sweet. These cookies will last for 3 months in the freezer.
Find more cookie recipes
- Cutout Sugar Cookies
- Chewy Gingerbread Cookies
- Snickerdoodle Cookies
- Soft Sugar Cookies
- Pumpkin Snickerdoodle Cookies
- Classic Chocolate Chip Cookies
- Leftover Frosting Cookies
Chocolate Chip Cookie Recipe
12
servings15
minutes11
minutesIngredients
8 tablespoons unsalted butter
1/3 cup white sugar
1/3 cup packed brown sugar
1 teaspoon vanilla
1 egg
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips or other mix-ins (m&m’s, sprinkles, chopped up candy bars, etc.)
Directions
- Preheat the oven to 350 degrees Fahrenheit. Line a couple baking sheets with parchment paper.
- In a large bowl, beat the softened butter with both sugars until the mixture becomes creamy and well combined.
- Add the egg and vanilla to the creamed mixture and mix until the egg is just incorporated.
- Add the flour, baking soda, and salt to the wet ingredients and mix until incorporated.
- Fold in the chocolate chips (or mix-ins of choice) using a spatula or spoon until they are evenly distributed throughout the dough.
- Scoop heaping tablespoon amounts of dough onto the prepared baking sheet, spacing them a couple of inches apart to allow for spreading while baking.
- Bake for 9 to 11 minutes, or until the cookies have a golden edge but are still soft in the middle.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
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