Who doesn’t love a chocolate chip cookie, right? I swear, the smell of them baking is basically happiness in an oven. Growing up, my grandma would always make a huge batch on rainy days, and the whole house would just fill up with this amazing, warm scent. It’s one of my favorite memories. And you know what? I wanted to recreate that feeling, those perfect cookies, but without all the fuss. That’s how I ended up perfecting my recipe for the BEST Chocolate Chip Cookies – seriously, they’re seriously good!
Trust me, you *can* get bakery-quality cookies at home, and you don’t need any fancy equipment or secret ingredients. I’m talking simple stuff, the kind you probably already have in your pantry. This recipe is all about taking those basic ingredients and turning them into something truly special – gooey, chocolatey, and totally irresistible. Get ready to bake up some warm memories of your own with these BEST Chocolate Chip Cookies! You won’t regret it.
Why You’ll Love These BEST Chocolate Chip Cookies
Okay, so why *should* you make these cookies? Well, first off, they’re crazy quick to whip up. I’m talking from craving to cookie in under an hour! Plus, the recipe is super easy to follow – even if you’re a total beginner, you’ll nail it, promise! And the flavor? Oh. My. Goodness. Incredibly chocolatey and just the right amount of sweet. The texture is *perfect* – slightly crispy edges with a soft, gooey center. And the best part? You only need simple ingredients you probably already have! What’s not to love?
Ingredients for the BEST Chocolate Chip Cookies
Alright, let’s talk ingredients! You’ll need: 1 1/3 cups (that’s 170g) of all-purpose flour – make sure you spoon and level it, okay? Plus, 1/2 tsp of baking soda, 1/2 tsp of baking powder, and 3/4 tsp of kosher salt. For the good stuff, grab 1/2 cup (or 112g) of unsalted butter, melted and cooled (important!). Also, 1/2 cup (100g) of light brown sugar, packed, and 1/3 cup (70g) of granulated sugar. Don’t forget 2 tsp of vanilla extract, 1 large egg, and 1 1/2 cups (250g) of semisweet chocolate chips – plus some extra for topping! And last but not least, some flaky sea salt. Got it all?
How to Make the BEST Chocolate Chip Cookies: Step-by-Step Instructions
Okay, here’s where the magic happens! Don’t worry, it’s easier than you think. Just follow these steps, and you’ll be sinking your teeth into warm, gooey cookies in no time!
Preparing the Dough for the BEST Chocolate Chip Cookies
First things first, you gotta get your dry and wet ingredients together. In a medium bowl, whisk your flour, baking soda, baking powder, and salt. Set that aside for now. Then, in a *large* bowl, add your melted (but cooled!) butter, brown sugar, and granulated sugar. Whisk that like crazy for a minute or two – you want it to look kinda like a paste. Now, whisk in your egg and vanilla until it’s all smooth. Time to combine! Pour in the dry stuff and gently fold it in with a rubber spatula. Don’t overmix! Leave a few streaks of flour – seriously! Now, add your chocolate chips and fold until they’re all mixed in. That’s it! You’ve got your dough!
Baking the BEST Chocolate Chip Cookies
Alright, preheat your oven to 350F – don’t skip this! Line a baking sheet with parchment paper – trust me, it’s worth it for easy cleanup. Now, scoop about 5 big cookies onto the sheet if you want ’em large and in charge, or 6 if you want regular-sized ones. Bake for 12-15 minutes for the big ones, or 10-12 minutes for the smaller ones. Keep an eye on ’em! You want a golden ring around the edge, but the center should still look pale and kinda puffed. If they spread too much (oops!), just nudge the sides in with a fork as soon as they come out of the oven.
Finishing Touches for the BEST Chocolate Chip Cookies
Okay, this is *crucial*! While they’re still hot from the oven, press a few extra chocolate chips on top – it makes them look extra gorgeous. Then, sprinkle with some flaky sea salt. Seriously, the salt with the sweet is AMAZING. Now, carefully transfer them to a cooling rack. Try not to eat them all right away (I know, it’s hard!). Let them cool for about 20 minutes – they’re seriously the *best* when they’re still a little warm and the chocolate chips are all melty. Enjoy!
Tips for Making the BEST Chocolate Chip Cookies
Wanna take your cookies from good to *amazing*? Here are a few of my top tips! First, splurge on some high-quality chocolate chips. Seriously, it makes a HUGE difference. And whatever you do, don’t overmix the dough! That’s a one-way ticket to tough cookies, and nobody wants that. Finally, remember that every oven is different, so keep an eye on the baking time. You might need to adjust it a little to get your cookies *perfectly* golden brown. Trust me, these little tricks will make all the difference!
Ingredient Notes and Substitutions for the BEST Chocolate Chip Cookies
Alright, let’s talk shop about these ingredients! So, for the flour, I usually use all-purpose. But if you’re feeling fancy, you *could* try using bread flour – it’ll give your cookies a chewier texture. Just don’t use self-rising, okay? Now, for the sugar, I like the combo of brown and granulated, but if you’re watching your sugar intake, you *could* try a sugar alternative. I’ve had decent luck with some of the monk fruit blends, but honestly, it’s not quite the same, you know?
And for my dairy-free friends, you *can* totally make these! Just swap out the butter for a good quality vegan butter – Miyoko’s Kitchen Cultured Vegan Butter is my fave. And make sure your chocolate chips are dairy-free too! There are some great options out there. Seriously, with a few tweaks, everyone can enjoy these BEST Chocolate Chip Cookies!
Storing and Reheating Your BEST Chocolate Chip Cookies
So, you’ve baked a batch of the BEST Chocolate Chip Cookies, but somehow, you have leftovers (amazing!). To keep ’em fresh, store them in an airtight container at room temperature. They’ll stay good for about 3-4 days. Wanna reheat them? Pop ’em in the microwave for like, 10-15 seconds. Boom! Warm, gooey goodness all over again! Or, you can warm them in a 350°F oven for a few minutes. Just keep an eye on them so they don’t get too crispy!
Frequently Asked Questions About BEST Chocolate Chip Cookies
Got questions? I got answers! I’ve baked approximately a zillion batches of these, so I’ve heard it all. Let’s tackle some of the most common cookie conundrums!
Can I freeze the cookie dough? Absolutely! This is one of my *favorite* tricks. Just scoop the dough into balls, pop ’em on a baking sheet, and freeze until solid. Then, transfer them to a freezer bag. When you’re ready for cookies, just bake them straight from frozen – you might need to add a minute or two to the baking time.
How do I prevent my cookies from spreading too thin? Ah, the dreaded cookie puddle! Make sure your butter is cooled but *not* solid. Also, chilling the dough for 30 minutes before baking can help. And whatever you do, don’t skip the parchment paper!
What makes these cookies the *BEST* compared to others? Okay, I might be biased, but I think it’s the combination of the melted butter, the perfect ratio of brown to white sugar, and that sprinkle of sea salt. Trust me, it’s a game-changer!
Nutritional Information Disclaimer
Okay, so here’s the deal: the nutrition info I’ve provided is just an estimate. It can totally vary depending on the brands and exact ingredients you use, so don’t take it as gospel, okay?
Enjoy Your BEST Chocolate Chip Cookies
Alright, you’ve made it! Time to dig in and enjoy those BEST Chocolate Chip Cookies. If you loved them as much as I do, be sure to leave a comment and rate the recipe! And hey, don’t forget to share your cookie creations on social media – tag me, I wanna see! Happy baking!
Print
Unbelievably Delicious: BEST Chocolate Chip Cookies in 15
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 40 minutes
- Yield: About 10-12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make the best chocolate chip cookies with this simple recipe. You will enjoy the gooey, chocolatey goodness.
Ingredients
- 1 1/3 cups (170g) all purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 cup (112g) unsalted butter, melted and cooled
- 1/2 cup (100g) light brown sugar, packed
- 1/3 cup (70g) granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 1/2 cups (250g) semisweet chocolate chips + more for topping
- Flaky sea salt
Instructions
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- In a medium sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, add the melted and cooled butter, brown sugar, and sugar. Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency.
- Whisk in the egg and vanilla until smooth.
- Pour in the dry ingredients and use a rubber spatula to fold to combine. Leave a few streaks of flour and pour in the chocolate chips. Continue to fold the dough until the chocolate chips are dispersed and the flour is completely blended in. Do not over mix.
- Scoop 5 cookies onto the baking sheet and bake for 12-15 minutes. If you prefer regular-sized cookies, scoop 6 cookies onto the baking sheet and bake for 10-12 minutes.
- The cookies are ready when they have a golden ring around the edge but are pale and puffed in the center. If your cookies spread too much, use a fork to nudge in the sides immediately after the cookies are pulled from the oven.
- When they’re fresh from the oven, top with a few extra chocolate chips and sprinkle with sea salt.
- Transfer to a cooling rack and continue to bake the rest of the dough.
- Let the cookies cool for about 20 minutes before eating. They’re best when they’re slightly warm and the chocolate chips are still melty. Enjoy!
Notes
- Use high-quality chocolate chips for the best flavor.
- Do not overmix the dough to avoid tough cookies.
- Adjust baking time based on your oven and desired cookie texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
