This is the best Chocolate Chip Cookies recipe you will ever need. They are chewy yet soft, and have the perfect balance of sweet and salty!
This recipe was originally published on July 14, 2014 as one of the very first recipes on this site. At the time, my photography skill was nonexistent and the photographs for these cookies didn’t do them justice. These Chocolate Chip Cookies are on constant rotation at my house. They are by far the most loved cookies by my husband and many of our friends. I made these recently to use in this Cookie Bomb Pie for Thanksgiving and decided to give the old post some new life with my improved photography skills. I have also updated the recipe instructions to include all the little changes I have made over the years.
Recipe Tips and Tricks
- The recipe instruction calls for a stand mixer with the paddle attachment. But if you don’t own a stand mixer, a regular hand mixer will work just fine. However, when you mix in the chocolate chips, just use a spatula or wooden spoon and fold them into the batter. Otherwise, the blades on the hand mixer will chop up the chocolate chips.
- I like to pre-portion the cookie dough as soon as it is ready before refrigerating because it is much quicker and easier to do this when the dough is still soft. A large ice cream scoop like this one will create the perfect cookie dough portions.
- The pre-portioned cookie dough also freezes well in a parchment paper lined, air tight container. To bake frozen dough, let thaw at room temperature until soften first, and bake as normal.
- My preferred chocolate chips for this recipe are milk chocolate chips. They give the cookies a creamier taste. I personally love Ghirardelli or Guittard chips for any recipe.
I promise you won’t be able to say no to these beauties and a tall glass of milk. Make them, you won’t regret it! Take them to any holiday dinner parties, or work potlucks, they will be a hit and you will be the first name on the invite list next year. Trust me, I’m speaking from experience. 😉
Chocolate Chip Cookies Recipe
Chocolate Chip Cookies
- 8 ounce unsalted butter ((2 sticks, 226 g))
- 2 1/4 cup all-purpose flour ((300 g))
- 1 teaspoon salt ((4 g))
- 1 teaspoon baking soda ((6 g))
- 1/2 teaspoon baking powder ((2 g))
- 1/4 cup granulated sugar ((45 g))
- 1 1/4 cup light brown sugar ((lightly packed, 235 g))
- 1 large egg
- 1 large egg yolk
- 2 tablespoon whole milk ((30 g))
- 1 1/2 teaspoon pure vanilla extract ((7 g))
- 1 bag of milk chocolate chip ((11.5 oz, 326 g))
- Melt the butter over medium low heat in a small sauce pan. Let cool to room temperature.
- Meanwhile, sift or mix together flour, salt, baking powder and baking soda in a medium bowl. In a small measuring cup, add the egg, egg yolk, milk and vanilla extract, whisk together and set aside.
- Add the cool butter and sugar in a stand mixer bowl and beat with a paddle attachment on medium speed until fluffy and lighten in color, about 2 minutes.
- Add the egg mixture to the butter/sugar mixture and beat on medium speed for another 2 minutes.
- Reduce the mixer to low speed and gradually add the flour mixture, scraping the side and bottom of the bowl as necessary.
- Once all the flour is incorporated, turn the mixer speed to stir and add the chocolate chips, mix until the chips are evenly distributed.
- Use a large ice cream scoop (2 oz) to portion the cookie dough onto a parchment paper lined baking sheet or large container. Cover well and refrigerate for at least 1 hour or overnight.
- Preheat oven to 350°F.
- Place pre-portioned cookie dough on a parchment paper line baking sheet, 2" apart. Bake for 13-15 minutes. Bake in 2 to 3 batches.
- Let cool on the baking sheet for 5 minutes then transfer with a spatula to cool completely on a wire rack.
- Bake for 13 minutes if undercooked interior with a softer texture is desired. Bake for 15 minutes if crispier texture is desired.
- Oven temperature may vary from one oven to another, so adjust baking time accordingly after the first batch to get the desired cookie texture.
- The milk chocolate chip I always use are larger size chips which makes it chunkier.
- Use newly open baking soda to allow the dough to properly rise. Adapted from Alton Brown's The Chewy