The best and one and only chocolate chip cookie recipe you’ll ever need. Soft and chewy with buttery and chocolaty goodness.
This is my go-to recipe and definitely a crowd pleaser too. It’s thick and gooey at the center yet slightly crispy on the edges.
A few of things to remember:
1. Make sure your ingredients are room temperature. Both butter and egg should be room temperature.
Put the egg in hot water and microwave the butter for 30 sec with powder reduced to 30%. Microwave can vary depending on which kind you have so start low.
2. Mix the butter and sugar together until they are creamy, for about 2 minutes.
3. Measure the flour correctly. When using measuring cup, make sure you fluff the flour with a spoon or fork around to loosen up. Then spoon and level. The BEST and easiest way is to use a scale.
When I make a batch of dough, I don’t bake all of them at once (unless I’m planning on taking these to a party or something.) I love chocolate chip cookies straight from the oven the best so I like to freeze the rest. It’s super easy to have the prepped cookie dough balls in the freezer. Scoop the dough and freeze them first on flat surface (like a baking sheet or plate) then transfer the frozen doughs into a resealable bag. Freezing them first will prevent the dough balls from sticking to each other. When you are ready to have another one of those warm cookies in the future, simply take them out of the freezer, let it thaw for 10 minutes or so and bake.
The Ultimate Chocolate Chip Cookies
Ingredients
- 1/2 cup Unsalted Butter room temperature, 113g
- 1/4 cup White Sugar 50g
- 1/4 cup Brown Sugar 50g
- 1/2 tsp Vanilla extract
- 1 Egg
- 1 1/4 cups Flour 158g
- 1/2 tsp Baking soda
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Chocolate Chips 85g
Instructions
- Preheat the oven to 350°F. Line the baking sheet with parchment paper.
- In a mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
- Add the vanilla extract and eggs. Add the flour, baking soda, baking powder, and salt.
- Scoop the dough and drop onto prepared baking sheets.
- Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes on the baking sheet before moving to the wired cooling racks.