These Chocolate Chip Cookies are seriously the best I have ever had - and the best part is there are no complicated steps or fancy ingredients! Just a super simple cookie dough that bakes perfectly every time. They're soft and chewy in the middle, crisp around the edges, and packed with melty chocolate in every bite.
Looking for more easy cookie recipes? Try my Oatmeal Raisin Cookies and Brown Sugar Cookies next!
About This Recipe
When I was a kid, I did a lot (and I mean A LOT) of experimentation with chocolate chip cookies. They were one of the first things I learned to bake, and naturally, I spent a lot of time perfecting them.
One of the most important concepts I have found is the flour-to-butter ratio. This is extremely important to get the perfect texture. If there's too much flour, then the cookies will come out cakey. If there's too much butter, then the cookies will melt too much. Obviously, we are aiming for a balance between the two.
But lucky for you guys, I've already figured out the correct ratio, so you don't need to do anything. Just follow the ingredient amounts in the recipe below, and you'll be good. But make sure you measure the flour correctly. You'll want to spoon the flour into the measuring cup and level it off with a knife or spatula. This will ensure you get the correct amount. If you scoop the flour directly, you will end up with way too much flour, because scooping compresses the flour.
Key Ingredients
Flour: I use all-purpose flour, and as I said earlier, please spoon this into your measuring cup and level it off with a knife or spatula. This will guarantee you have the correct amount of flour.
Salt: A little bit of salt helps balance the sweetness of the other ingredients.
Baking soda: This is extremely important because it helps the cookies spread while they bake.
Baking powder: Just a tiny bit of baking powder will ensure the cookies do not end up too dense.
Butter: I use unsalted butter. The easiest way to ensure you get the correct amount is to buy your butter in sticks. One stick is half a cup, so you need two sticks.
Sugar + brown sugar: A combination of white sugar and brown sugar gives us the perfect texture.
Eggs: Help bind everything together.
Vanilla extract: Tastes delicious in chocolate chip cookies.
Chocolate chips: I recommend semi-sweet chocolate chips, but dark chocolate is also a favorite of mine.
Instructions
STEP 1: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until homogeneous.
STEP 2: In a large bowl, beat together the butter, sugar, and brown sugar for 2–3 minutes until light and fluffy (I actually prefer using a stand mixer with the paddle attachment for this step). Mix in the eggs one at a time, then stir in the vanilla extract.
STEP 3: Gently fold in the dry ingredients until just combined. Stir in the chocolate chips.
STEP 4: Scoop the dough into 2–3 tablespoon portions and place them on the prepared baking sheets, leaving 2 inches between each.
STEP 5: Bake for 8–11 minutes, until the edges turn golden. If you underbake them, they will be chewier, and if you overbake them, they will be crisper. The choice is yours. (and yes, I did add some extra chocolate chips to make a delicious looking photo).
Chocolate Chip Cookies
Ingredients
- 3 cups all-purpose flour (spooned and levelled)
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup unsalted butter (softened)
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs (room temp)
- 2 teaspoons vanilla extract
- 2 cups chocolate chips (I love dark chocolate or semi-sweet)
Instructions
- Preheat your oven to 375°F and line three baking sheets with parchment paper.
- In a medium bowl, whisk the flour, baking soda, baking powder, and salt together. Set aside.
- In a large bowl, beat the butter, sugar, and brown sugar for 2–3 minutes until light and fluffy. Mix in the eggs one at a time, then stir in the vanilla extract.
- Gently fold in the dry ingredients until just combined. Stir in the chocolate chips.
- Scoop the dough into 2 tablespoon portions and place them on the prepared baking sheets, leaving 2 inches between each.
- Bake for 8–11 minutes, or until the edges turn golden brown. Let the cookies cool on the sheets for 5 minutes before transferring to a wire rack.
Leave a Reply