There are times when all you want in the whole world is a batch of really good chocolate chip cookies. The Best chocolate chip cookies ever should meet all the criteria of an ideal cookie of this kind. The cookies should have crispy golden edges, a chewy center, a balanced ratio of gooey dark chocolate chips, and a base that has the right amount of sweet and salty goodness that you could eat it without any chips at all. A freshly made chocolate chip cookie should be so good that you eat at least two cookies while they are still supposed to be cooling then finish of the rest before you even realize you did. That’s the result of a batch of the best chocolate chip cookies ever, and here’s the recipe for it!
This blog post goes with a YouTube Recipe Demonstration.
You will want to use all room temperature ingredients for these chocolate chip cookies. The butter should be softened to where you can touch it and leave your mark without smashing it. This photo may look familiar since I borrowed it from my Soft & Chewy Ginger Cookies: Crinkle & Traditional Styles. This gives you an idea of a stick of butter that is ready to be whipped up by the paddle attachment of your stand mixer. You can always use a hand mixer for this as well. When I make a half batch of these chocolate chip cookies I always use my hand mixer.
You will cream your butter and sugars until fluffy, about 3 minutes. Then add in your room temperature eggs and vanilla. Don’t forget to scrape down that bowl to get it all mixed up. The picture below shows you the bad example of what happens when you forget to do that!
Beat this dough for another 3 minutes until it is whipped in texture. You can see how fluffy that batter is. Right about now, that fluffy batter and it’s aroma will be calling your name! But wait! It’s just not ready yet! If you are using a stand mixer you will want to turn it to “stir” after you pour in your dry ingredients. If you used a hand mixer this is when you will want to grab a spatula or wooden spoon to fold in the flour mixture.
The Chocolate Chips
After you have incorporated your flour mixture, with cornstarch, you will add in 10 oz. of dark chocolate or bittersweet chocolate chips. Nestle Dark Chocolate Chips are my go-to chips. This would be about 2 full cup of large Nestle Morsels if you are using a measuring cup.
I love how much bigger these Nestle dark chocolate chips are. They add extra texture to these chocolate chip cookies and such a burst of flavor without too much added sweetness. Then use a medium scoop, or scoop out about 1.5 tablespoons of your chocolate chip cookie dough onto a parchment lined cookie sheet. They take about 10 minutes to bake. They will puff up and the edges will be golden and crisp. Once they are out of the oven you will let them sit on the cookie sheet for a couple of minutes. They will become divine!
Now grab a glass of cold milk or a glass of red wine and enjoy the best chocolate chip cookies you have ever had! Ever!
BEST Chocolate Chip Cookies EVER
- 2 sticks of salted butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 2 Large eggs, room temperature
- 2 1/2 cups all purpose flour, spooned & leveled
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 10 oz. Nestle dark chocolate chips (or about 2 cups)
- 1/2 c chopped pecans (optional)
- Flaky sea salt for sprinkling on top (optional)
- Preheat oven to 365 degrees. Position your rack on the 2nd shelf.
- With a stand or hand mixer, cream butter and sugars for 3 minutes until fluffy. Add eggs and vanilla and beat for another 3 minutes until whipped. In a separate bowl, mix your flour, baking powder, baking soda, and sea salt. Then add to the creamed mixture. Stir this by hand or with the “stir” setting of your mixer. Then add in chocolate chips and mix with a wooden spoon or spatula. Drop by the heaping tablespoon or use a cookie scoop onto a parchment lined cookie sheet. Bake for 9-11 minutes until edges are slightly brown and center is puffed and almost fully cooked through. Let stand on cookie sheet for a few minutes.
- If you prefer a different kind of chocolate chip or nuts, go for it! Try a mix of dark and white chocolate chips, or milk chocolate chips and pecans. Want to know more about the effects different chips have on your chocolate chip cookies? Check this out! http://bakingbites.com/2012/02/dark-chocolate-vs-semisweet-chocolate-chips-in-chocolate-chip-cookies/
If you want an extra cute video tutorial, be sure to check out Bea making some of these BEST chocolate chip cookies EVER!
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Interested in what I used?