These Chocolate Chip Cookies are too delicious and sure to make your sweet tooth smile!
I’ve been baking for as long as I can remember. From a very young age I loved helping in the kitchen and was fascinated by creating something delicious from a handful of ingredients. As the years progressed I advanced from Head Stir-er to running the show in my own kitchen.
Bake It Off
I’ve baked for every occasion; with a group or alone, it’s always been a relaxing process for me. I bake for celebrations, I bake when I’m sad, I bake because it calms my nerves and gives me a task to focus on that comes with a great payoff in the end.
This recipe is one I’ve used my entire life. And it’s the number one treat that people request when they ask me for baked goods. Chocolate chip cookies are a staple in American baking, and this recipe is sure to have your tribe begging for more.
Bigger Is Better
Another reason these cookies are so popular? The size. Cookies are best when they’re big, which is why I started using an ice cream scooper to dish out the dough.
It makes the baking time longer and limits the number of cookies that fit on a sheet, but it’s so worth it! The fluffiness and soft base is what makes these really stand out.
There are a million ways to make chocolate chip cookies, but my philosophy has always been to keep it simple. Stick to the basics and don’t overthink anything.
Enjoy The Experience
Everyone has to eat, so you might as well enjoy the prep. I love putting on music and dancing around the room while I work, or having old reruns on the TV in the background.
And baking is always fun with company! Whether it’s your kids, your mom, or even just your dog, having someone there makes the party more enjoyable.
For The Beginners
And if you’re one of those people who maybe isn’t so great in the kitchen? Here’s my advice: first of all, relax.
A few burnt cookies isn’t the end of the world. Don’t stress about it. Second, follow the recipe.
Especially for people that have bad luck in the kitchen, read your recipe in full at least once before you start. Then make sure to take each step slowly and carefully.
Most of all? Just have fun. Put on some tunes, grab your favorite apron, and enjoy the experience.
The Best Ever Chocolate Chip Cookies Ingredients:
Okay, time for the ingredients. For The Best Ever Chocolate Chip Cookies you’re going to need…
- Butter: Sticks are easiest, but I’ve scooped out tablespoons from the tub before when necessary.
- Granulated Sugar: aka the gritty white stuff. A staple for cookies.
- Brown Sugar: This is the game changer! It makes all the difference.
- Vanilla Extract: You can never go wrong with vanilla. It makes everything better.
- Eggs: We need a binding agent to hold everything together.
- Flour: Just regular ole All Purpose.
- Baking Powder: So the cookies will rise.
- Salt: Just a pinch. so it’s not TOO sweet.
- Chocolate Chips: Obviously. They’re the star of the show!
How To Make The Best Ever Chocolate Chip Cookies:
1. Get your butter to room temperature. You can leave it out on the counter for a little while or zap it in the microwave for a few seconds. But try not to completely melt it.
2. Combine flour and sugars. Dump your butter and both sugars into a mixer and mix them together on low. I use a KitchenAid stand mixer, but you can use a hand mixer or just a spoon.
3. Add eggs and vanilla. Add your eggs one at a time and then pour in your vanilla. I typically let the vanilla overflow in the spoon just a little because my sweet tooth is crazy.
4. In another bowl, mix dry ingredients. That’s your flour, baking powder, and salt. Mix gently, the flour likes to make a mess.
5. Slowly add the dry mix to your other ingredients. Be careful, this can get messy. If you’re using a stand mixer I suggest leaving it on low and just adding in the dry ingredients while it runs, but you can also turn your machine off while you add things. Whatever works.
6. Add chocolate chips. You can mix them in with the mixer or use a spoon if you don’t want to risk messing up your machine. Mine handles the chocolate chips fine, but use your judgement.
7. Place dough on baking sheet. I line my baking sheets with parchment paper, but you can use nonstick foil or Pam spray. Use an ice cream scooper (the one with the little handle on the side) and dish out your cookies. This is what makes them big and soft. I can usually fit 6 on a sheet.
8. Bake cookies. I always do 350* F and do 18-20 minutes. Because we’re using the ice cream scooper. there’s more dough and it takes longer to bake. It might need more or less time depending on your oven.
Trick To Keep The Cookies Soft
An old family trick I always use is to put a piece of bread in with the finished cookies to keep them soft. Any kind- it can be a hamburger bun, a slice of wheat, the heel that you don’t want, whatever. Just toss it in the container and your cookies will stay super soft and chewy while the bread gets hard instead.
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Best Ever Chocolate Chip Cookies
These Chocolate Chip Cookies are too delicious and sure to make your sweet tooth smile!
Ingredients
Instructions
1. Get your butter to room temperature. You can leave it out on the counter for a little while or zap it in the microwave for a few seconds. But try not to completely melt it.
2. Combine flour and sugars. Dump your butter and both sugars into a mixer and mix them together on low. I use a KitchenAid stand mixer, but you can use a hand mixer or just a spoon.
3. Add eggs and vanilla. Add your eggs one at a time and then pour in your vanilla. I typically let the vanilla overflow in the spoon just a little because my sweet tooth is crazy.
4. In another bowl, mix dry ingredients. That's your flour, baking powder, and salt. Mix gently, the flour likes to make a mess.
5. Slowly add the dry mix to your other ingredients. Be careful, this can get messy. If you're using a stand mixer I suggest leaving it on low and just adding in the dry ingredients while it runs, but you can also turn your machine off while you add things. Whatever works.
6. Add chocolate chips. You can mix them in with the mixer or use a spoon if you don't want to risk messing up your machine. Mine handles the chocolate chips fine, but use your judgement.
7. Place dough on baking sheet. I line my baking sheets with parchment paper, but you can use nonstick foil or Pam spray. Use an ice cream scooper (the one with the little handle on the side) and dish out your cookies. This is what makes them big and soft. I can usually fit 6 on a sheet.
8. Bake cookies. I always do 350* F and do 18-20 minutes. Because we're using the ice cream scooper. there's more dough and it takes longer to bake. It might need more or less time depending on your oven.
Notes
An old family trick I always use is to put a piece of bread in with the cookies to keep them soft. Any kind- it can be a hamburger bun, a slice of wheat, the heel that you don't want, whatever. Just toss it in the container and your cookies will stay super soft and chewy while the bread gets hard instead.
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