The Best Chocolate Chip Cookie Recipe

This the best chocolate chip cookie recipe I have ever tried. These cookies are big, soft, and you get chocolate in every bite. The key to a soft cookie is to not overcook them. you want to take them out of the oven when they still look a little gooey in the middle. They will finish setting as they cool on the baking sheet.

Chocolate Chip Cookies

These are the best soft chocolate chip cookies! Ultra-thick, soft, easy chocolate chip cookies!

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Prep Time 5

Cook Time 8

Equipment

1 Cookie Sheet Pan Silicone Mat
1 Mixer Mixing Bowl

Ingredients

2 1/2 cups flour
1 cup cold butter 2 sticks
3/4 teaspoon baking soda
3/4 teaspoon salt
2/3 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 package chocolate chip chunks

Instructions

In a small bowl combine flour, baking soda and salt. I usually start with 2 cups flour then add the other 1/4 cup as needed to make my dough stiffer so I will not have flat cookies.
In a large mixing bowl, cream together butter and sugars until light and fluffy. Then beat in egg and vanilla.
Gradually blend in flour mixture. Stir in chocolate chips.
Drop by a heaping tablespoon or small scoop onto a cooking sheet lined with a silicone mat or parchment paper.
Bake in a 375-degree oven for 8 to 10 minutes or until barely brown and slightly gooey looking in the center.
Cool 3 minuets before placing them on a wire rack. Store in a tightly covered conainer.

Notes

I make large cookies and it yields about 16 cookies. If you make smaller cookies check them at 7 minutes and if they look slightly gooey on top i would remove them from the oven and let them cool.

Troubleshooting

The secret to these cookies being big and soft is using cold butter, enough flour and not overbaking. If your dough is very sticky, you should add more flour. Add just a small amount at a time so you do not add to much.

If your cookies are super puffy and crumbly, you added to much flour. I make this dough with 2 cups of flour then slowly add the 1/4 cup until I see the consistency I want in my dough.

This recipe can easily be doubled and still turn out delicious. You can also freeze the dough then when you are ready to bake let them thaw on a sheet pan before baking.

Tips:

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For best results, bake cookies on the middle oven rack. for even baking, it’s best to bake one sheet at a time. Line the cookie sheet with parchment paper for easy clean up. Be sure to give the dough plenty of air space, so the cookies won’t bump into each other as they bake. Use a cookie scooper to make evenly sized cookies.

You can get a mixer like mine here.