These are the best chocolate chip cookies recipe ever! We call this recipe “Better than Mrs. Fields,” because it’s better than cookies you can get at a bakery. With a slightly crispy texture on the outside and chewy on the inside, it’s a favorite recipe. There are hundreds of cookie recipes out there. Everyone has their favorite! But, in my mind, this recipe really stands out. I have a few tricks that make this one of the best cookie recipes that you’ll ever try.
Chocolate Chip Cookies
No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time! These chewy cookies are soft and chewy, exploding with melted chocolate, and bakery-style with a slightly under-baked center that keeps you going back for more. Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine.
Ingredients for Chocolate Chip Cookies:
Sugar – We use brown sugar and white granulated sugar.
Butter– 1 stick of cold butter (no need to let the butter come to room temp!).
Egg – 2 egg (can substitute this for 1/2 cup of unsweetened apple sauce.
Vanilla – Vanilla is the flavor booster in cookies.
Baking Soda – Helps keep homemade cookies soft and tender
Salt – All baked goods need salt, it helps balance the sweetness.
Chocolate Chips – 1 FULL bag of chocolate chips. Yes, you could use less… but why?
Flour – I used all-purpose for this recipe.
Chocolate chip cookies are a household favorite, a timeless classic, an unparalleled snack, warm, cold, dunked in milk, in dough form, or in baked form. No one can resist the comfort of a homemade chocolate chip cookie! These are everything a chocolate chip cookie should be. Crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet. I’m confident you’ll fall in love with this chocolate chip cookie recipe too.
Start with Butter: You can use both room temperature butter or cold butter for this recipe! If you’re in a hurry, simply cut the butter into small pieces. The small pieces will blend in completely by the time the chocolate chips are added.
Use a mix of Sugars: Cream the butter, brown sugar, and white sugar together.
Add Egg & Vanilla Extract: Eggs provide structure and richness, while vanilla adds flavor.
Add Dry Ingredients to Wet Ingredients: Combine all the ingredients, then add the chocolate chips. Before adding the chocolate chips, make sure the butter is blended in and nice and creamy.
BAKE UNTIL THEY JUST BARELY LOOK DONE
The most important piece of advice I can give you is – DO NOT over-bake these cookies! They will not look done when you pull them out of the oven, and that is GOOD. At the end of the baking time, these chocolate chip cookies won’t look done but they are. They will look a little doughy when you remove them from the oven, and that’s good. They will continue to bake as they sit on the cookie sheet for a few minutes.
Important Things to Know:
- Do Not Over Mix the Dough – Over mixing will result in dry, crumbly, and hard cookies.
- Do Not Over Bake Them – I bake mine at a high temp and for only 10 minutes. They continue to cook while they cool but you can still eat them before they’re fully cooled! A cold glass of milk is always necessary:)
More DELICIOUS Cookies by Smart School House:
You Will Need
- 2 1/2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup dark brown sugar, firmly packed
- 1/2 cup white sugar
- 1 cup of cold butter, cut into small pieces, as pictures
- 2 large eggs
- 1 TBS vanilla extract
- 1 bag (12 oz) of semi-sweet chocolate chips
Other Supplies Needed:
- Baking sheet
- Parchment paper
- Electric mixer (stand or handheld)
- 2 Mixing bowls
- Preheat oven to 375°
- In a medium bowl combine flour, soda, and salt. Mix well with a whisk. Set aside.
- In a large bowl with an electric mixer, blend sugars, butter (cut into small pieces), and vanilla.
- Mix at a medium speed until light and fluffy, and the butter is evenly mixed.
- Slowly add the “dry” ingredients (the bowl with the flour mixture) to the butter/sugar bowl on medium speed.
- Add the chocolate chip. Blend at a low speed until just mixed.
- Drop rounded spoonfuls onto a baking sheet lined with parchment paper. These make the cookies look perfect when they come out of the oven.
- Bake for 10-11 minutes or until golden brown. Let them cool on the baking sheet, allowing the centers to continue to bake. If you can’t wait until they’re completely cool, enjoy them warm!
The leftovers are also VERY good when warmed in the microwave and dipped in cold milk. Enjoy!