I posted a photograph yesterday of my favorite chocolate chip cookies, and somebody asked, “Where’s the recipe?” I just always assume that everyone already has a favorite chocolate cookie recipe. “You never know!” she said. But, my friends, you do know. When you have found your perfect chocolate chip cookie, you know it, and you look no further. I’ve been making this recipe for around ten years now, and I have not strayed. These are the best! Well, they are if you like your cookies soft and tender, slightly gooey and extra-chocolatey. If you are one of those thin, crispy cookie people, we may have to rethink our relationship.
To make these cookies, you’ll need:
3 sticks (1 ½ cups) cold butter
1 cup sugar
1 cup dark brown sugar
3 large eggs
4 tsp vanilla extract
1 ½ tsp baking soda
¾ tsp salt
4 cups flour
2 12-oz bags of your favorite chocolate chips
I’m loving these 60% cacao chips they’ve been selling at Aldi lately. Yesterday, I used one bag of these and one bag of semi-sweet. The contrast was lovely. Maybe you like milk chocolate?
Start by preheating the oven to 375°. Cookies mix up quickly and you’ll want to be ready!
Chop the cold or slightly softened butter into chunks and place into the bowl of your favorite mixer. Beat together the butter and the sugars until creamy. Add the eggs and vanilla and continue to mix until light and fluffy. Stir together the flour, baking soda and salt and gradually beat it into the butter mixture. Stir in the chocolate chips.
I use a two-tablespoon cookie scoop to drop balls of dough onto my ungreased cookie sheet. Do you have a cookie scoop? They’re actually a pretty big cookie-making time-saver. They’re kind of fragile, though. I’ve been through a bunch. This current one is an OXO. That brand usually holds up pretty well, so here’s hoping! I do like the squeezy-handle action. My last one had a thumb lever.
And if you haven’t tried these USA pans yet, do! They are so beautifully – and safely – non-stick, I’m amazed every time I use one. They’re expensive, but heavy weight. I keep asking for them when people want to give me a gift.
Anyway, bake those cookies for 8-10 minutes, until they’re just set and only very lightly browned. The cookies will still be very soft, but they will continue to firm up as they cool. Let them rest for a minute or two on their pans, until they can be moved safely, then transfer them to a wire rack to finish cooling.
Delicious cookies. Yum!
If you don’t want a whole batch of cookies at once, you have a couple of options. If you’re short on time, or love your cookies fresh out of the oven, you can line a baking sheet with wax paper and finish making the dough balls, placing them so that they are close, but not touching. Put the pan into the freezer until the dough is hard, about 30 minutes, then transfer to a freezer bag. To use them, you can thaw and bake as usual, or cook the frozen dough balls as is for about two minutes longer. If you have time to finish the baking or like a ready-to-go snack, freeze the fully baked cookies in family- or individual-serving sizes. I usually pack our lunch when we go out, and it’s easy to add a bag of frozen cookies to our tote for a sweet treat, and they’ll be thawed – and fresh tasting – by the time we want to eat them.
Here’s a printable recipe for you. Happy baking!
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