Who doesn’t love finding perfect chocolate chip cookie recipe? This easy chocolate chip cookie recipe produces results that are better than Toll House – I’m not even kidding. A little crispy on the outside and deliciously chewy in the middle. Want to know my easy recipe? Stay with me and we’ll get there.
I’m not going to lie. My husband and I eat chocolate chip cookies way more than we should. We like other desserts and/or treats (like these easy muffins), but chocolate chip cookies are definitely our go-to. I’ve tried tons of recipes. I’ve used this award winning chocolate chip cookie recipe and I’ve tried a gourmet recipe or two. Even so, this is the only recipe I make now.
Want to impress your friends and have them begging you to bring cookies to every event? Ok, good. Here’s how you can do it. Just make sure you’ve got a high-quality pan on hand like this one.
First things first. Preheat your oven to 350˚.
2 sticks of butter at room temperature
1/2 c. white sugar
1 c. brown sugar
1/2 t. vanilla
1 t. baking soda
1 t. salt
2 3/4 to 3 cups c. all purpose flour
12 oz. package of chocolate chips(I think that’s the size of the smaller packages… I use Nestle or Ghiradelli)
In a large bowl, cream together butter, white, and brown sugar. Mix in eggs and vanilla. Combine baking soda, salt, and flour in a separate bowl. Stir into wet ingredients. Add flour until the mixture isn’t sticking to the sides of the bowl (I generally use 2 1/2 cups plus a sprinkle more). Fold in chocolate chips.
To be totally honest, I use a fork and mix these by hand 50% of the time. If I feel like dealing with less cleanup, I just use a fork and they turn out just the same, in my opinion.
Roll into balls and place on an ungreased baking pan and bake for 9-11 minute (10 is perfect in my oven) or until the cookies are a light golden brown. The batch makes approximately 48 cookies (but this depends on how much dough you eat… not that I eat any cookie dough or anything).
If your cookies turn out so beautifully that you decide to take some photos, be sure that you guard them carefully. Little hands (and big ones, if there are any around) will probably attempt to swipe a few.
A couple notes:
- If your cookies are turning out flat, you need to add a little more flour to them. Adding extra will prevent your cookies from falling and looking very flat.
- The pan is definitely very, very important. Your cookies won’t be the same if you don’t use a high-quality pan. I made this mistake a lot when we were first married and thought I wasn’t a very good cookie maker. Then I started using pans that I inherited from the previous owner of my house (she was like my grandma), and the cookies were amazing! Now, I use this pan. It’s huge and lets me bake 20 cookies at a time.
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