My Favorite Chocolate Chip Cookie Recipe

Chocolate chip cookes are like the best thing ever! Now I know I say that about all of my cookie recipes. But nothing beats good old fashioned chocolate cookies. Now the perfect kind of cookie for me is that thin crunchy cookie on the outside, but that chewy texture on the inside.

Perfect kind of cookie

If you like thin cookies then what you want to do is belt your butter completly before you mix it in with the sugar. If you like huge thick fluffy cookies then you want your butter just softened. And if you want medium sized cookies then melt your butter for thirty seconds. These cookies are so easy that they are really hard to mess up. And that sounds like a good recipe to me, right?

Chocolate Chip Cookies

Prep Time: 15 Minutes Cook: 11 minutes Total Time: 26 Minute

Makes about 40 cookies

  • 2½ cups all-purpose flour
  • 1 heaping teaspoon baking soda
  • ½ teaspoon sea salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2 cups packed light brown sugar
  • 2 large eggs
  • 1½ teaspoons pure vanilla extract
  • 1½ cups semisweet chocolate chips
  1. Position a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.
  4. Turn the mixer off and add the flour mixture to the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky.
  5. Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chips.
  6. Drop by large spoonfuls on the lined baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.
  7. Store the cookies in a tightly covered container at room temperature for up to 3 days.

Adapted From Joanna Gaines

I would love to know your favorite kind of cookie in the comments below!


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