This is the best chocolate chip cookie recipe ever! Very simple ingredients and they do not require any chilling time. These chocolate chip cookies are the most amazing cookies with a chewiness and a little crispy on the edges.
Every foodie needs that one in a million out of this world chocolate chip cookie recipe in their collection. Several years ago every time I attempted to make chocolate chip cookies they were never quite right. They either spread all over the cookie sheet or they became a biscuit-type cookie. I prefer my chocolate chip cookies chewy rather than cake-like. When you follow these instructions you will discover that your chocolate chip cookies will never spread. They will be the most delicious chewy cookie you will ever taste.
How to Create the Perfect Chocolate Chip Cookies
1. Always use butter– Make sure the butter is softened to room temperature but not melting at all.
2. Choose the right sugar-I use granulated sugar and light brown sugar. The light brown sugar is what gives you that all-important chewy center. It is also very important that you follow the exact measurements for the sugar ratios. Brown sugar is what creates the chewiness of the cookie.
3. Choose the right flour-I recommend you use all-purpose flour but you can use self-rising flour if you don’t have any all-purpose flour. The secret of the perfect cookie is to measure your flour accurately. Never scoop and level with a knife. Always spoon your flour into your measuring cup and level off with a knife. When you scoop your flour and pack the measuring cup it will end up being too much flour. When you spoon the flour into your measuring cup and either level off with a knife or shake off the excess it turns out to be the most accurate.
5. Choose the right kind of chocolate-Semi-sweet chocolate chips are great because the dough itself is usually really sweet, so the slight bitterness of a higher percentage of cocoa works really nicely in a chocolate chip cookie.
6. Cream the butter and sugar-Beat softened butter and sugar together with your hand mixer until light and fluffy. If you don’t cream for long enough, the butter may not have broken down sufficiently, resulting in large, almost translucent splodges of butter in your cookies once baked.
7. Beat in the eggs-Add the eggs one at a time, beating really well with your hand mixer between each addition. The eggs add volume, giving depth to your cookies.
8. Fold in the flour-Fold in the flour/dry ingredients with a rubber spatula or large wooden spoon 1/3 cup at a time. Fold in after each addition being careful not to overmix. Unless you want extra-crispy cookies, avoid overmixing your dough. Overmixing your dough will result in a flatter, crispier cookies. You should stop mixing once there are no more streaks of flour in your mixing bowl.
9. Add plenty of chocolate chips
Be generous. Mix the chocolate chips into the cookie dough until well incorporated. Once you have scooped them onto a baking pan, push some chocolate chips around each cookie. This will make for a very pretty cookie.
10. Shape your cookies
Use an ice cream scoop or cookie scoop to shape each cookie dough ball and transfer to a baking tray lined with parchment. If you don’t have a cookie scoop, you can roll by hand or with a tablespoon.
If you don’t have parchment paper you can use light cooking spray. Do not butter your baking pan because it will cause your cookies to brown too much on the bottom and perhaps even burn! You can also line your cookie sheet with aluminum foil.
Ingredients for the Perfect Chocolate Chip Cookies
To obtain the absolute perfect cookie I use butter, granulated sugar, light brown sugar, 2 eggs (room temperature), vanilla, all-purpose flour, baking powder, salt, and semi-sweet chocolate chips. Be sure you are adding the ingredients in the same order as the recipe instructions. Do not add them out of order. Also, be certain that the eggs and butter are at room temperature.
Can I make the cookie dough in advance?
You can double wrap the cookie dough in saran wrap and place it in the refrigerator for 3 to 5 days. You can also freeze them for up to 3 months. When you are ready to bake them, simply scoop them onto your parchment-lined baking sheet. Remember to bake them a little longer if they are frozen.
- Dry Ingredients
- In a medium bowl combine the softened butter, brown sugar, and white sugar. Mix with a hand mixer on med-high speed until smooth. Approximately 2 to 3 minutes.
- Add 2 eggs room temp. Add each egg in one at a time and mix for about 1 minute after each addition. Mix in the 2 tsp of vanilla extract until well incorporated.
- In a separate mixing bowl whisk together all-purpose flour, baking powder, and salt. Make sure you spoon the flour into the measuring cup and level off with a knife.
- Fold the dry ingredients into the wet ingredients using a large wooden spoon. Only add 1/3 cup of the dry ingredients at a time and folding in after each addition. Be careful not to overmix.
- Add in 2 cups semi-sweet choc chips and fold them in until well combined.
- Line your baking sheet with parchment paper or aluminum foil and form balls with either your hands or a cookie scoop. Be careful not to overcrowd your pan. Add a few chips to the top of each cookie for a prettier cookie.
- Bake in a preheated 350 F oven for 13 to 15 minutes. The tops should look underbaked. They will continue cooking after you remove them from the oven.
- Let them rest on the cookie sheet for 5 minutes because they are super soft and hard to transfer. After about 5 to 7 minutes you should be able to easily remove them and place them onto a wire rack to cool.
Be sure to cool your cookies completely before storing them. Store them in a sealed air-tight container with parchment between the layers and a slice of white bread in the container. The moisture from the bread will help keep the cookies soft. If you prefer crisp cookies, you can skip the bread and leave the container slightly open so air can circulate.
You can freeze them in an air-tight container for up to 3 months.