The Best Chocolate Chip Cookies

Name: Chocolate Chip Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 20
Cuisine: American
Ingredients: 1/2 cup room temperature butter (1 stick); 2/3 cup light brown sugar; 1/3 cup granulated sugar; 1 egg; 1 tsp vanilla extract; 1 2/3 cup all purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 2/3 cup semi-sweet chocolate chips (or more)

November 15, 2020 · In: Desserts, Simple Recipes

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These soft and chewy chocolate chips cookies are made with extra brown sugar, which creates a soft texture and rich flavor. Combine that with loads of chocolate chips and you have THE BEST chocolate chip cookies!

Chocolate chip cookies are one of my husband’s favorite desserts and one that is requested often in my house. For years I just followed the recipe on the back of the chocolate chip bag, and they were good, just your classic chocolate chip cookie. But I wanted something a little softer and a little more rich, So I decided to play around and experiment with a recipe of my own. I tested out a few different recipes and finally landed on this one! These are better than any homemade chocolate chip cookie I’ve ever had, and are almost similar to what you would find at a bakery.

The secret to making these cookies so delicious using extra brown sugar and slightly under baking them. The extra brown sugar adds a rich flavor, and that, combined with loads of chocolate chips, makes these chocolate chip cookies soft, chewy and gooey with chocolate. I like to bake mine until they are barely golden brown on the top for a slight crunch when you bite into them, but then you have a soft texture on the inside. These cookies are amazing right out of the oven, and equally amazing after they’ve cooled!

PIN FOR LATER!

VIDEO

TOOLS YOU MAY NEED

Stand mixer or hand mixer and medium bowl
Measuring cups and spoons
Spatula or spoon
Cookie sheet pan
Parchment paper or silicone baking mat
Cooling rack

HOW TO MAKE THE BEST CHOCOLATE CHIP COOKIES

To make these delicious chocolate chip cookies, start by creaming together room temperature butter, brown sugar and granulated sugar in a stand mixer or with a hand mixer. Mix for about 30 seconds, scrape down the bowl and then mix for another 30 seconds until it is pale in color and nice and fluffy.

Add your egg and vanilla and and beat for another 30 seconds.

In a separate bowl, mix together the flour, salt and baking soda, then add half to the mixer and mix until the flour is just incorporated. Then add the remaining flour and mix again until just incorporated.

Lastly, add in the star of the show, the chocolate chips! You can use your mixer for this, but can also fold them in by hand. I like to use semi-sweet chocolate chips, but you can use milk chocolate if you want something sweeter, or dark chocolate to balance out the sweetness that’s already in this cookie.

Using a large spoon, scoop about 2 tablespoons or so of dough and roll it into a ball. Place the cookie dough balls on a lined or greased baking sheet and place in the refrigerator for 1 hour or up to 72 hours, or in the freezer for about 20 minutes. This step is optional, but it helps the cookie hold its shape better.

rolling chocolate chip cookie dough batter

Once the dough has chilled, arrange the dough again on a lined baking sheet. You can use the same one you used to chill), spacing them about 1-2 inches apart. Bake in a preheated oven at 375° for about 8-10 minutes, or until just golden brown.

NOTES

If you want to make these chocolate cookies ahead of time, after you’ve rolled them into balls, place them in the freezer for 30 minutes, then store the frozen dough in an airtight container for up to four months.
When you’re ready to use your frozen dough, place the balls onto a baking sheet spaced 1 to 2 inches apart and bake for 10 to 12 minutes (a little more than if you were using dough that has just been made).
If you want more uniform cookies, use an ice cream scoop. I like this one.
For my oven, I like to bake these cookies for 8 minutes. It gives them a golden brown outside, but the inside is slightly under cooked, which makes for a soft cookie. Always start with less time and work your way up until you get the cookie texture you desire.

Chocolate Chip Cookies

Yield: 20 chocolate chip cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Ingredients

1/2 cup room temperature butter (1 stick)
2/3 cup light brown sugar
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract
1 2/3 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup semi-sweet chocolate chips (or more)

Instructions

To make these delicious chocolate chip cookies, start by creaming together room temperature butter, brown sugar and granulated sugar in a stand mixer or with a hand mixer. Mix for about 30 seconds, scrape down the bowl and then mix for another 30 seconds until it is pale in color and nice and fluffy.
Add your egg and vanilla and and beat for another 30 seconds.
In a separate bowl, mix together the flour, salt and baking soda, then add half to the mixer and mix until the flour is just incorporated. Then add the remaining flour and mix again until just incorporated.
Lastly, add in the star of the show, the chocolate chips! You can use your mixer for this, but can also fold them in by hand. I like to use semi-sweet chocolate chips, but you can use milk chocolate if you want something sweeter, or dark chocolate to balance out the sweetness that's already in this cookie.
Using a large spoon, scoop about 2 tablespoons or so of dough and roll it into a ball. Place the cookie dough balls on a lined or greased baking sheet and place in the refrigerator for 1 hour or up to 72 hours, or in the freezer for about 20 minutes. This step is optional, but it helps the cookie hold its shape better.
Once the dough has chilled, arrange the dough again on a lined baking sheet. You can use the same one you used to chill), spacing them about 1-2 inches apart. Bake in a preheated oven at 375° for about 8-10 minutes, or until just golden brown.

Notes

If you want to make these chocolate cookies ahead of time, after you've rolled them into balls, place them in the freezer for 30 minutes, then store the frozen dough in an airtight container for up to four months.
When you're ready to use your frozen dough, place the balls onto a baking sheet spaced 1 to 2 inches apart and bake for 10 to 12 minutes (a little more than if you were using dough that has just been made).
If you want more uniform cookies, use an ice cream scoop. I like this one.
For my oven, I like to bake these cookies for 8 minutes. It gives them a golden brown outside, but the inside is slightly under cooked, which makes for a soft cookie. Always start with less time and work your way up until you get the cookie texture you desire.

Nutrition Information

Yield 20 Serving Size 1
Amount Per Serving Calories 147Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 22mgSodium 132mgCarbohydrates 21gFiber 1gSugar 12gProtein 2g

Nutrition facts can vary based on different brands of ingredients and does not account for substitutions. This nutrition information is only an estimate.

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