The Best Chocolate Chip Cookie Recipe

If you're looking for an easy, fail proof chocolate chip cookie recipe, you're in the right place! Chocolate chip cookies are one of the best desserts out there, and this recipe does not disappoint. These chocolate chip cookies are perfect for gift giving, Christmas cookie boxes, bake sales, or just a staple dessert that your family will love. Give these a try, I promise you'll love them!

The Best Chocolate Chip Cookie Recipe

Equipment

• Stand mixer or large mixing bowl
• Measuring cups and spoons

Ingredients

• 2 ½ cups flour (measure using the scoop and level method)
• ½ tsp baking soda
• 1 cup unsalted butter - room temperature
• 1 cup light brown sugar
• ½ cup granulated sugar
• 2 large eggs - room temperature
• 1 tbsp vanilla extract
• 1 ½ tsp salt
• 2 cups chocolate chips

Directions

1. Bring 1 cup of butter and 2 large eggs to room temperature. Let them sit on the counter for at least 30 minutes. (If you don't have time for this, don't worry! Cube up the butter and place in the microwave for a few seconds to soften it up.)
2. Cut the butter into cubes and cream 1 cup of butter, 1 cup light brown sugar and ½ cup sugar in a stand mixer with the paddle attachment for at least 3 minutes (you can also use an electric handheld mixer or whisk by hand).
3. Add 2 large eggs, 1 tbsp vanilla, and 2 tsp salt and mix until combined. Scrape down the sides of the bowl with a spatula as needed.
4. Add the 2 ½ cups flour and ½ tsp baking soda and mix until just combined.
5. Fold in the 2 cups of chocolate chips.
6. Line a cookie sheet with parchment paper.
7. Using a cookie scoop, scoop the dough balls onto the lined cookie sheet.
8. Refrigerate for at least 2 hours (overnight is better!) before baking.
9. Preheat oven to 350° F once you’re ready to bake the cookies.
10. Baking times will depend on the size of the cookie and if you like them crispy or soft. These bake times are for softer cookies. They will look a little undone when you pull them out of the oven, but they will continue to cook as they cool on the pan.
    1. For large scoop cookies (3 tbsp): Bake for 12 – 13 minutes.
    2. For medium scoop cookies (2 tbsp): Bake for 9 – 10 minutes.
    3. For small cookies (1 tbsp): Bake for 7 – 8 minutes.
11. Let cool on the pan and transfer to a cooling rack using a flat spatula.
12. Enjoy!

Are you ready to start cooking more food from scratch and not sure where to start?

I've created a free Kitchen Essentials Checklist that highlights everything I use in the kitchen. Download your free copy by entering your email below!