The Best Chocolate Chip Cookie
This is the best Chocolate Chip recipe you will ever make! They are the perfect cookie with a soft and moist center, melty chocolate, and crisp edges. It’s the only chocolate chip cookie recipe you’ll ever need because it’s classic—not fussy, complicated, or time-consuming.
There’s no need for complex cooking techniques, special tricks, or refrigeration needed. This classic recipe tastes exactly how it should—insanely delicious. After all, it’s the incredible flavor and easy-to-make recipe that makes it a household favorite.
Recipe
The Best Chocolate Chip Cookie Recipe is made with simple ingredients in everyone pantry and refrigerator.
- Unsalted Butter
- Sugar
- Light Brown Sugar
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Salt
- Chocolate Chips
You want to start by preheating your oven to 350℉ and lining your baking sheet with parchment paper.
In the bowl of a stand mixer with paddle attachment, combine the 1/2 cup of white sugar, 1 cup of packed brown sugar, and 2 sticks of butter. Beat for 5 minutes on medium/high speed until creamy and light, scraping down the bowl as needed.
Add your 2 eggs, one at a time, beating well with each addition, scraping down the bowl as needed, then beat in 2 tsp of vanilla extract.
In a separate bowl, combine the 3 cups of flour, 1 tsp salt, and 1 tsp of baking soda. Add the flour mixture to the creamed butter in thirds, mixing to incorporate with each addition. Fold in 2 cups of chocolate chips.
Place scoops of dough (approximately 3tbsp each) onto lined baking sheet about 2 inches apart. Roll balls lightly with your hands then top cookie balls with reserved chocolate chips. Bake right away or cover and refrigerate until ready to bake. Bake one cookie sheet at a time for 12-15 min at 350˚F, until edges are just turning golden. The tops should still look under-baked. Allow cookies to cool on the baking sheet 5 min then transfer to a rack to cool.
Make Ahead of Time:
Looking to make this dough ahead of time or saving a portion for a later time? This recipe is refrigerator and freezer friendly!
Refrigerator: Place the dough in an airtight container, or cover rolled dough balls on a cookie sheet in the refrigerator for up to 3 days, and then bake as usual. It may take 1-2 minutes longer if starting with chilled dough.
Freezer: Scoop the dough onto a parchment-lined cookie sheet and freeze for 1 hour. Then, once the dough balls are frozen, store them in a freezer zip-top bag until ready to bake. When your ready to bake, thaw in the refrigerator and bake as normal.
The Best Chocolate Chip Cookie
Equipment
- 1 Stand Mixer
- 1 Set of measuring cups
Ingredients
- 1 Cup Unsalted Butter (16tbsp) Softened
- 1/2 Cup Granulated Sugar
- 1 Cup Light Brown Sugar Tightly Packed
- 2 Large Eggs Room Temperature
- 2 tsp Vanilla Extract
- 3 Cups All-Purpose Flour sifted
- 1 tsp Baking Soda sifted
- 1 tsp Salt
- 2 Cups Semi-Sweet Chocolate Chips
Instructions
- Preparation: Preheat your oven to 350℉, line your baking sheets with parchment paper.
- Mixing: In the bowl of a stand mixer with paddle attachment, combine the 1/2 cup of white sugar, 1 cup of packed brown sugar, and 2 sticks of butter. Beat for 5 minutes on medium/high speed until creamy and light, scraping down the bowl as needed.
- Mixing Continued: Add your 2 eggs, one at a time, beating well with each addition, scraping down the bowl as needed, then beat in 2 tsp of vanilla extract.
- Mixing Continued: In a separate bowl, combine the 3 cups of flour, 1 tsp salt, and 1 tsp of baking soda. Add the flour mixture to the creamed butter in thirds, mixing to incorporate with each addition. Fold in 2 cups of chocolate chips.
- Baking: Place scoops of dough (approximately 3tbsp each) onto lined baking sheet about 2 inches apart. Roll balls lightly with your hands then top cookie balls with reserved chocolate chips. Bake right away or cover and refrigerate until ready to bake.
- Baking Continued: Bake one cookie sheet at a time for 12-15 min at 350˚F, until edges are just turning golden. The tops should still look under-baked. Allow cookies to cool on the baking sheet 5 min then transfer to a rack to cool.