Simple and classic! This recipe for Chocolate Chip Cookies is the BEST I have ever made. A true classic recipe with everyday ingredients that is simple to make.
These Chocolate Chip Cookies are a classic. They come out perfect each time and are so simple to make.
Ingredients for this Recipe:
- Unsalted butter: Make sure to use butter that has been softened to room temperature. You don't want melted butter. Just leave it out on the counter for 1-2 hours.
- Brown sugar
- Sugar: For this recipe I use white granulated sugar.
- Egg: Using an egg at room temperature is important. Using ingredients that are to cold can cause your cookies not to bake currently.
- Vanilla extract
- All-purpose flour: Make sure to measure your dry ingredients carefully. Scoop unto a measuring cup and run a knife over it to level.
- Baking Soda
- Baking powder
- Chocolate chips: For this recipe I use semi-sweet chocolate chips. You can use what you prefer and switch them out for milk chocolate or even dark chocolate.
How to Make Chocolate Chip Cookies:
Step one: Cream together butter and sugars in a stand mixer (or in a large bowl with a hand mixer) until light and fluffy. Mix in egg and vanilla.
Step two: In a separate bowl shift together flour, baking soda, baking powder, and salt.
Slowly mix this add this to your mixture until combined. Fold in chocolate chips.
Allow to chill for 1-2 hours in the fridge.
- Tip: You can chill this dough in the fridge for up to 24 hours. The long you chill your cookies the better they will hold their shape.
Step three: When your cookies have chilled and you are ready to bake go ahead and preheat your oven to 350 degrees F.
Then prepare a baking sheet with non stick cooking spray or a baking liner.
Place even balls of dough onto the baking sheet (2-3 tbsp.)
- Optional: To get the same look as my cookies place a few candies on top of cookie balls before baking.
Step four: Bake for 8-10 minutes and allow to set on the baking sheet for an additional 2-3 minutes before removing to a rack to cool completely.
Tips and FAQ:
Don't Over-Bake: It's important to not over bake your cookies. When you remove your cookie they might not look done but they will continue to cook on the pan.
Don't Over-Mix: Over mix your cookies they could come out of the oven flat. Make sure to mix until just combined.
Freezing Cookie Dough: I love making extra cookie dough to freeze for later. All you need to do it roll them into balls and then freeze.
Place them on a sheet pan and into the freezer. This way they all freeze individually without getting stuck together.
Once they are frozen you can place them all in a large freezer bag together.
Baking Frozen Cookie Dough: Start by removing the cookie dough from your freezer.
Take out the cookie dough balls from the baggy and place on a baking dish to thaw.
Once the cookie dough is back to room temperature you can bake them according to directions.
Here are a few more of my favorite cookie recipes.
- Classic Peanut Butter Cookie: This recipe is another classic and one we have made for years.
- Yellow Cake Batter Cookies: This recipe is the perfect short cut cookie recipe.
- No-Bake Cookies: Skip the oven and try these cookies instead.
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The Perfect Chocolate Chip Cookies
- ½ cup Unsalted Butter (softened)
- ½ cup Brown sugar
- ½ cup Sugar
- 1 large Egg (room temperature)
- 1 teaspoon Vanilla extract
- 1 ¾ cup All-purpose flour
- ½ teaspoon Baking soda
- ¾ teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Semi-Sweet Chocolate chips
- Cream together butter and sugars in a stand mixer (or in a large bowl with a hand mixer) until light and fluffy. Mix in egg and vanilla.
- In a separate bowl shift together flour, baking soda, baking powder, and salt. Slowly mix this add this to your mixture until combined. Fold in chocolate chips. Allow to chill for 1-2 hours in the fridge.
- Preheat oven to 350 degrees and prepare a baking sheet with non stick cooking spray or a baking liner. Place even balls of dough onto the baking sheet (2-3 tbsp)
- Bake for 8-10 minutes and allow to set on the baking sheet for an additional 2-3 minutes before removing to a rack to cool completely.
Betty Marie Ward
This recipie is fantastic!!! If you want soft, delicous cookies, this is your recipie. However, my second batch turned out very dry. I don't want to throw this out so how do I make it more moist? Alot more most. (it's really dry
Betty Marie Ward
My apologies 😂 I added to much flour... So, i added a bit more butter and bam! Delicious. Thank you for sharing your recipie.
So glad it turned out well!
I made this recipe and I follow the directions exactly, making sure the egg was at room temperature and that I did not over mix the dough. I allowed it to chill in the refrigerator for 3 hours before putting it into balls and then baking in the oven. I was so excited when I took them out of the oven cuz they were nice and fluffy and looks great. But in a very short time they were flat and did not look good at all. They tasted okay, but not exceptional, but I like that it's a simple recipe and I don't want to give up on it. Why are they nice and fluffy when I take them out of the oven and then they are completely flat in less than 2 minutes?
Delicious. Thank you.
Glad you enjoyed them! Thanks!