The Best Chocolate Chip Cookies

Chocolate Chip Cookies are a classic! There’s nothing better than perfecting a chocolate chip cookie recipe and this one is the best! There are several ways to make a true chocolate chip cookie, but at the end of the day, you can only make small changes for it to still be a true classic.

Since you probably don’t need the 5 dozen cookies this recipe produces (unless you’re feeding a small army), place a few dozen on a separate baking sheet and freeze them for later. When the cookie craving strikes, all you have to do is pop a few of these little gems in the oven and you’re set!

Chocolate Chip Cookies

Prep Time 10 mins
Cook Time 12 mins
Servings 5 dozen cookies

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 1/4 cups semi sweet chocolate chunks

Instructions
 

  • Preheat oven to 375 F.
  • Cream the butter and sugar in a standing mixer (or in a bowl using a hand mixer) for 4-5 minutes until light and fluffy.
  • Add the eggs one at a time and vanilla extract and mix for 1 minute.
  • Combine the all-purpose flour, baking soda and salt in a bowl and slowly incorporate into the butter and egg mixture.
  • Mix until combined then fold in the chocolate chunks and stir.*
  • Using a 2 tbsp ice cream scooper or 2 tbsp measure, scoop dough onto a Silpat or parchment lined baking sheet.**
  • Bake for 12 minutes.
  • When cookies come out of the oven give them a big slap on your counter to remove any air bubbles if you prefer a flatter, crispier cookie. Allow cookies to cool on the baking sheet for 2 minutes then remove and place on a cooling rack.
  • Serve

Notes

* For cookies with a softer center, refrigerate the dough for 1 hour or freeze for 30 minutes before making cookie dough balls on baking sheets. 
** To freeze, place the cookie dough on a baking sheet and freeze the balls for an hour or so. Place the balls in labeled Ziploc bags, label with the date, and freeze for up to 3 months. Bake as directed adding an extra minute to the cooking time.