Chocolate Chip Cookie Recipe yields a soft, chewy chocolate chip cookie with the perfect ratio of vanilla to chocolate flavor. This is my family’s favorite recipe!
Best Chocolate Chip Cookie Recipe
I have been testing and tweaking this recipe for the past YEAR. I am happy to report it is finally absolutely perfect. From the sweet & salty ratio, to the soft and goey insides, to how perfectly they spread, not too thin, not too thick.
I’m telling you, these are them. The PERFECT chocolate chip cookie.
I won’t lie, it’s not that I’ve been sad about making and eating literally dozens of slightly varied version of this recipe, but I am so happy it is perfected so that YOU can finally make them!
Ps. if you are looking for more Cookie Recipes, I’ve got your back! Try the monster cookies. They won’t disappoint!
What’s In This Chocolate Chip Cookie Recipe?
- Butter: We are going to use salted butter in this recipe, if you only have unsalted on hand, make sure to add an extra pinch of salt to balance out the recipe.
- Granulated Sugar
- Brown Sugar: I use light brown sugar, and make sure to pack it when you are measuring!!
- Egg
- Vanilla: The star of the show!! Yes, really use all of the vanilla that the recipe calls for. 😉 trust me.
- Flour: Just good ‘ol All Purpose Flour.
- Baking Soda
- Salt
- Your Favorite Chocolate Chips: You could also do other mix-ins, like m&m’s, butterscotch chips, white chocolate chips etc.
How to Make Perfect Chocolate Chip Cookies
There are a few tips and tricks I’ve learned along the way to finalizing this recipe that will help yours be successful.
- Definitely preheat your oven before you start making your dough! Don’t put your cookies into the oven until it has fully preheated, tossing them into the oven too early can cause undercooked insides and over baked outsides.
- Use all the vanilla. I know I said it earlier, but for real. Use it.
- Use a metal cookie scoop to portion out equal cookies so they are uniform. If you want larger cookies, scoop twice. 🙂
- Make sure you leave plenty of spread room for these cookies. They spread the perfect amount, they aren’t too thick, and not too thin.
- Don’t over bake! Pull them out of the oven before the edges start turning brown. As soon as the centers of the cookie are no longer glossy, that is your cue to pull them out!
- Allow them to cool completely on the pan. The pan is hot, so the cookies will continue to bake for a few minutes as they sit on the hot pan.
Why are my chocolate chip cookies hard?
If you overbaked your cookies, you will notice that they become crispy, brittle and hard. When your cookies are pulled from the oven they may appear unfinished in the centers, but as they cool on the pan, the cookie will set and finish cooking.
How do you keep chocolate chip cookies soft?
Keeping your cooled chocolate chip cookies in an airtight container or a zipper topped bag is a great way to slow down the cookie hardening process and keep your cookies softer for longer.
How long will the cookies stay good for?
They will stay fresh in an air tight container for up to 4 days at room temperature. If you want them to last longer than that, I suggest freezing the cookies.
To freeze, place on a cookie sheet and freeze for 30 minutes, then place all of the cookies into a freezer zip top bag and store in the freezer. This will help the cookies not to stick to each other.
Pull the cookies out as needed and allow them to come to room temperature for 30 minutes prior to eating.
Want ALL the cookie recipes?? Find my Favorites below!
- Gingersnap Cookies
- Oatmeal Chocolate Chip Cookies
- Funfetti Cookies
- Roll and Cut Sugar Cookie Recipe
- Sprinkle Cookies
- Brownie Mix Cookie
- Twix Cookies
- Raspberry Cheesecake Cookies
- Chocolate Blossom Cookies
Chocolate Chip Cookie Recipe
Ingredients
- 3/4 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tbsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup favorite chocolate chips
Instructions
- Preheat oven to 350°.
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
- Fold in the chocolate chips.Scoop or roll the cookie dough out into equal sized balls. Arrange on a cookie sheet. Add extra chocolate chips to the top if desired
- For smaller cookies, bake at 350° for 7-9 minutes or until the edges are starting to turn golden brown. For large cookies, use 1/4 cup of dough and bake for 12-15 minutes.
- Allow the cookies to cool completely on the pan.
Vicki J. says
The recipe says 24 cookies. Are those the small or large size cookies?
Michelle C B says
Made these today did half milk chocolate and half peanut butter chips, they are soooooo good! I think the vanilla really ramps up the flavor.
Karli Bitner says
Thats a great idea Michelle! You can’t go wrong with milk chocolate and peanut butter. Thanks for the comment.
Karli Bitner says
Hi Vicki- There would be approx 24 smaller sized cookies.
Sarah Price says
Perfect cookies! My three favorite things in chocolate chip cookies are butter, brown sugar and especially vanilla. She has the ratio perfect! This is the first time I have not added extra vanilla to a recipe and I was not disappointed. I only wish I would have doubled the batch.
Karli Bitner says
I am so happy you enjoyed the recipe, Sarah! I am also a vanilla girl, makes the world a better place. 😉 Thanks for the comment!
Lisa says
Perfect! I used my 1/4 cup scoop and loved how they turned out. Great initial crunch with a soft center. Perfect snow day cookies!
Casey says
Not sure why but my cookies didn’t spread at all they stayed in there cookie scoop scoop shape they were still good but wish I knew what I did wrong