The Best Chocolate Chip Cookie Recipe Ever
With 14,000 5-star reviews, you can be sure that you've found the best chocolate chip cookies recipe ever! No unique 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!
Servings: 36 cookies
Cost: $6
Equipment
Ingredients
- 1 cup salted butter (softened to room temperature)
- 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 fine sea salt*
- 2 cups semisweet chocolate chips (12 oz)
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). 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 the butter, light brown sugar and granulated sugar together on medium-high speed for 1 minute.
- Add the eggs and vanilla and beat on medium-high speed for an additional 1 minute. The mixture should be light and fluffy.
- Add the dry ingredients and beat on medium speed until just incorporated.
- Stir in the chocolate chips until evenly distributed throughout the dough.
- 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. (Note: with 2 Tablespoon cookie scoop, the cookie dough balls weigh 40-45 grams each).
- 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 transferring to cooling rack to continue cooling.
Video
Notes
Recipe information calculated based on this recipe making 36 cookies - 2 Tablespoons of dough apiece. Each 2 Tablespoon dough ball should weigh 40-45 grams.
Metric Measurements have been updated to be exact.
Weight of each cookie: When I use a 2 Tablespoon cookie scoop, the cookie dough balls end up being 40-45 grams each.
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!
Using a Convection Oven
Decrease baking temperature by 25 degrees if using a convection oven (so bake at 350 Degrees Fahrenheit or 177 degrees Celsius).
Ingredient Substitutions
- Salted butter. Unsalted butter works well and you do not have to change the amount of salt. Coconut oil and vegan butter are also good substitutes. Or, use browned butter. For a vegan version, make this recipe: vegan chocolate chip cookies, for a dairy free version make my dairy free chocolate chip cookies.
- Eggs. No eggs, no problem - see my eggless chocolate chip cookies for many possible egg substitutions.
- 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. Sea salt is different than table salt (that is iodized). If using iodized salt use ½ teaspoon.
- 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.
Nutrition
Serving: 1cookie | Calories: 183kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 153mg | Potassium: 31mg | Fiber: 1g | Sugar: 18g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg