Perfect Chocolate Chip Cookies
These perfect chocolate chip cookies are the only recipe you need for thick, chewy, luscious cookies! They’re super easy to make and amazingly delicious!
If I had to choose one cookie recipe to make over and over for the rest of my life, this one is it! I’ve made these cookies so many times at this point that I could make them in my sleep. They are my go-to cookies for every occasion, and I have become quite well-known for them. I make a batch at least once a week, and they are always cookie perfection! I really have never had a better chocolate chip cookies than these ones. They have the perfect texture – thick and chewy, just slightly undercooked, and crisp around the edges. At this point I can make a batch, start to finish, in about thirty minutes, which means there’s no reason I can’t have hot and fresh cookies around the clock!
Another fabulous thing about these cookies is that they freeze wonderfully! My family doesn’t need to eat two dozen cookies every week, so I usually bake half of the batch and freeze the other half. I scoop the dough into balls using my 1 1/2 tablespoon cookie scoop, place the balls on a parchment lined baking sheet, and freeze until solid. Store them in an airtight container, and they’re easy to pop out whenever you need a quick cookie. To cook from froze, place the cookie dough on a lined baking sheet in a cold oven, turn the temperature on to 350, and bake 14-16 minutes, or until golden brown. So easy!
Perfect Chocolate Chip CookiesPrint Recipe
- 12 tablespoons butter melted
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- Preheat the oven to 350. In a large bowl or the bowl of a stand mixer, mix together the butter, brown sugar, and sugar. Add the egg, egg yolk, and vanilla, and mix until combined. Add the flour, baking soda, and salt, and mix to form a soft dough. Gently fold in the chocolate chips. Roll the cookie dough into golf ball sized balls. Using your fingers, pinch each ball of dough into two halves. Place one half, rough side down, on the prepared baking sheet, then place the other half, rough side up, on top, to form a double stack. Bake 10-12 minutes, or until the bottoms are light golden brown.