Our Favorite Chocolate Chip Cookies are chewy and gooey on the inside, while having a crisp edge we all love. Melty chocolate chips, our cookies will be your favorite too!
Before we jump into all things chocolate chip cookies, this recipe appears in our new cookbook, Raised in the Kitchen, but there is a typo in this recipe. I know…I’m crying about it too! Please turn to page 189 right this minute and change the amount of flour to 2 3/4 cup + 2 Tablespoons. And spread the word to everyone you know who has this cookbook! Of all the recipes to have a typo! Ok…back to the cookies…
How do you like your chocolate chip cookies?
Thin or thick?
Chewy or crisp?
Under-baked or totally cooked through?
Eating massive amount of cookie dough or actually baking the cookies? 😉
There are so many different ways and none are wrong. But we have come up with our most favorite (and might I say best) chocolate chip cookie recipe….and you’re going to love it. Hey! It might even turn out to be your favorite too!
Ingredients Needed for Our Favorite Chocolate Chip Cookie
- Unsalted Butter
- Brown Sugar
- White Sugar
- Baking Soda
- Semi-Sweet Chocolate Chips
How to Make The Best Chocolate Chip Cookie Recipe
Heat the oven to 375 and line baking sheets with silpats or parchment paper.
In a mixer, combine the butter, brown sugar and white sugar on medium high speed for 2 minutes.
Add the eggs and vanilla and mix to combine.
In a bowl, whisk together the dry ingredients.
Turn off the mixer and add the flour mixture.
Mix until almost incorporated then add the chocolate chips. (We prefer semi sweet or a combination of milk and semi sweet.)
VERY IMPORTANT – Scoop cookies by using a cookie scoop but do not scrape against the side of the bowl, merely scoop, lift and round the bottom with the other hand then place on a cookie sheet, spread apart so they don’t end up touching.
Bake for 8-10 minutes, depending on your oven.
Remove when the bottoms look set but the tops are not yet brown, just golden in some places.
Allow to cool for 2 minutes before moving to a cooling rack or into your mouth.
Note – This recipe does not need totally softened butter. When you can press one with a thumb and leave a nice thumbprint without sinking through the butter, you’re ready. If you need to hurry, just cut into chunks to speed up the softening.
What Does Corn Starch Do in Chocolate Chip Cookie Recipes?
Cornstarch can help make any baked goods and cookies extra soft, fluffy, and tender. By adding just a 1/2 teaspoon, it give our favorite recipe a little extra love and tenderness.
Why Do Chocolate Chip Cookies Spread Out?
Cookies spread because the fat in the dough melts in the oven.
If there isn’t enough flour to hold the fat, cookies will spread and be flat.
So, try adding a little more flour.
Can You Freeze Chocolate Chip Cookie Dough?
Cookie dough will freeze quite well for up to 3 months.
You can roll the dough into a log, wrap well with plastic wrap and foil and freeze.
Or, you can form the dough into cookie sized balls and place on a cookie sheet to freeze.
Once the dough is frozen, transfer to a heavy duty freezer bag to store.
How Long Will Homemade Chocolate Chip Cookies Keep?
Properly stored, fresh cookies will keep for 2-3 weeks at room temperature.
Can You Freeze Our Favorite Chocolate Chip Cookies?
Place cookies on a parchment lined cookie sheet and freeze.
When they are frozen, transfer to a heavy duty freezer bag and store in the freezer for a month or more.
Do Chocolate Chip Cookies Need To Be Stored In An Airtight Container?
An airtight container is essential in storing chocolate chip cookies, especially these melted butter chocolate chip cookies recipe.
Keeping the air away from the cookies will keep them from drying out and spoiling. You definitely want to get them stored as soon as they are cool.
How Do You Soften Chocolate Chip Cookies if They Have Become a Little Stale?
There are a few ways to soften cookies that have gone hard.
- Place a couple of slices of apple in an airtight container with hard cookies. The apple will help moisten the cookies.
- Place a slice of bread inside a zip lock bag full of cookies. The slice for bread will help soften the cookies without adding any flavor.
- Wrap a few hard cookies in a moistened paper towel and place in the microwave for 10 seconds.
My Must-Haves for Cookie Baking
- Best Cookie Sheets
- Silpats never have over cooked cookie bottoms again!
- Glass Mixing bowl
- Best Cookie Scoop (or select the large, I have and use both)
More Of Our Favorite Cooke Recipes We Know You Will Love!
- Lemon Drop Cookies
- Cinnamon Roll Cookies
- Swig Sugar Cookies
- Dark Chocolate Peppermint Bark Cookies
- Bakery Style Chocolate Cookies
- Peanut Butter Blossoms
Our Favorite Chocolate Chip Cookies
- 1 1/4 Cup Butter, unsalted, softened (see notes)
- 1 Cup Brown Sugar
- 1/2 Cup White Sugar
- 2 Eggs, large
- 2 teaspoons Vanilla
- 2 3/4 Cup Flour, plus 2 Tablespoons
- 3/4 teaspoon Salt
- 1 teaspoon Baking Soda
- 1/2 teaspoon Corn Starch
- 2 Cups Chocolate Chips, semi sweet
- Heat the oven to 375.
- Line baking sheets with silpats or parchment paper.
- In a mixer, combine the butter, brown sugar and white sugar on medium high speed for 2 minutes.
- Add the eggs and vanilla and mix to combine.
- In a bowl, whisk together the dry ingredients.
- Turn off the mixer and add the flour mixture.
- Mix until almost incorporated then add the chocolate chips. (We prefer semi sweet or a combination of milk and semi sweet.)
- Scoop cookies by using a cookie scoop but do not scrape against the side of the bowl, merely scoop, lift and round the bottom with the other hand then place on a cookie sheet, spread apart so they don’t end up touching.
- Bake for 8 minutes, or up to 10 depending on your oven.
- Remove when the bottoms look set but the tops are not yet brown, just golden in some places.
- Allow to cool for 2 minutes before moving to a cooling rack or into your mouth.
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Biggest cookie flop I’ve ever had. Was making these from your cookbook for teacher appreciation tomorrow. What a waste of my money and time! Triple checked we added the ingredients as listed, but I came on here to see if others left similar reviews. You need to track down your books and fix them.
I’m so sorry Katie! I’ve tried reaching out in every way I know possible to make people aware of the errors in the first edition of the cookbook. It should be 2 3/4 cup + 2 Tablespoons of flour for this recipe.
Can’t wait to try this recipe, looks delicious! I am curious as to why you say to not scrape the scoop on the side of the mixer bowl? I do it every time I make cookies…😳
Hi Kimberli! I used to do it every time too! I’ve found that by smashing the dough into the scoop and flattening out the bottom of the dough, the cookies are more likely to be flatter.
will be making this soon can i use vegan butter and flax eggs as am a vegan i love chocolate and cookies soooooooooooooooo much perfect for my office snacks will dm you guys if i make this and let you guys know how it goes Thanks Ramya
Thanks Ramya! Yes, please let us know if you make it and what substitutions you make!