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    Home » Blog » Recipes

    Chocolate Chip Cookies: The Only Recipe You'll Ever Need

    Published: This post may contain affiliate links · Which means I make a small commission at no extra cost to you· 2 Comments

    The perfect chocolate chip cookie is easier than you think!

    With a few simple ingredients, you can have delicious cookies on hand. Make a batch of dough and store them in the freezer for a last minute treat. Simply take them from the freezer, slice them, and bake them until golden brown.

    Of course, you could always go ahead and make a batch to enjoy right now!


    I'm not saying that I make the best chocolate chips cookies ever. Because I know there are varying opinions... chewy, crunchy, soft, crispy...people care.

    I am saying that a lot of people have told me that I make the best chocolate chip cookies ever. So, either I make the best cookies, or I hang out with the best people...or maybe both!

    Anyway, here's the recipe so that you can decide for yourself!

    Print Recipe

    Chocolate Chip Cookies

    Prep Time5 mins
    Cook Time11 mins
    Course: Dessert
    Cuisine: American
    Servings: 18 cookies (large)

    Equipment

    • Mixer
    • Baking Sheet
    • Ice Cream Scoop for big cookies, Tablespoon for small cookies. Measuring Spoons

    Ingredients

    Wet Ingredients

    • 2 sticks butter unsalted, browned in oven (1 cup)
    • 2 cups brown sugar light
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 bag chocolate chips semi sweet

    Dry Ingredients

    • 3 cups flour all purpose
    • 1 teaspoon salt
    • 1 teaspoon baking soda

    Instructions

    • Preheat the oven to 350 degrees
    • Melt 2 sticks of butter in the oven. I always just put it in a small oven safe dish and let it sit in the oven while the oven preheats. But be careful not to let it burn.
    • In the bowl of a stand mixer (or a bowl if using a hand mixer) cream the 2 cups of brown sugar with 2 sticks of melted butter. Add the 2 eggs and mix. Careful not to over mix.
    • Add 1 teaspoon vanilla extract and mix. Again, careful not to over mix.
    • Combine the dry ingredients (3 cups flour, 1 teaspoon salt, 1 teaspoon baking soda) except the chocolate chips. Whisk them together so they are well incorporated.
    • Add the dry ingredients (except the chocolate chips) to the wet ingredients. Mix until all of the flour is incorporated.
    • Add in the chocolate chips and mix again.
    • Using an ice cream scoop for large cookies (about 6 on a baking sheet) or a tablespoon measuring spoon for smaller cookies (about 8 on a baking sheet) place the cookies on a baking sheet. Leave enough space so they have some room to spread slightly.
    • Bake for 11-13 minutes and watch them closely.
    • Remove them from the oven and let them cool for 5-10 minutes before transferring to a cool surface.
    • Enjoy!

    Favorite Tools for the Perfect Cookies:

    I really like making these cookies in this cast iron skillet, slightly under-baking them, and then topping it with ice cream!

    One of the most useful kitchen tools I have is a Silpat baking mat. Any variety will do and while they seem expensive, you won't regret it!

    Ice cream scoops help portion out the perfect cookies. Traditionally, they are ¼ cup and are similar to this one. More recently, I started making smaller cookies and found a smaller scoop size to help out. You can find that here.

    You can definitely mix these by hand but if you have a Kitchenaid Mixer, use the paddle attachment like this one to be sure you get an even mix without overmixing!

    Other Recipes You May Like:

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    Sourdough Pancake Recipe

    Famous Hot Chicken

    « The Best At Home Hot Chicken Recipe
    How to Make 4 Meals in 1 Hour »

    Reader Interactions

    Comments

    1. Ashly says

      February 10, 2021 at 4:24 am

      You can never go wrong with a chocolate ham hip cookie. I can’t wait to try your version!

      Reply
      • Rainie says

        February 13, 2021 at 10:07 pm

        You're so right! I hope you love it!

        Reply

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