best chocolate chip cookies

this recipe

I can now check “make the best chocolate chip cookies” off my food bucket list. This is the recipe I have been trying to perfect for the longest time.

We all need that perfect chocolate chip cookie recipe in our arsenal.

One that’s soft, chewy, LOADED with chocolate chunks, and easy to make. This is that cookie. No weird tricks or techniques – just classic ingredients and a few helpful hints to make sure you get the best cookies possible.

Don’t you just want to face plant into that bowl of cookie dough? Me too, friend. Me too. But, don’t. These are worth baking.

This is a small-batch recipe, perfect for when you don’t want to be drowning in cookies. (Except that actually sounds like heaven.) Even though this recipe only makes 18 cookies, you can double it should the need for a larger batch arise.

Want to make these even better? Sprinkle on some flaked sea salt when they come out of the oven.

NEXT LEVEL COOKIES. It sounds weird, but work with me. Somehow the salty thing works with the chocolate thing and the result is a delicious + mind-blowing treat.

Did you make this recipe? Snap a photo and leave a comment below! 

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Best Chocolate Chip Cookies

No fancy ingredients or tricky techniques - just a few solid tips for the best cookies possible! Top them off with a little flaked sea salt to up your cookie game. 

5 from 1 vote

Print Pin Rate

Course: Cookies

Cuisine: Dessert

Keyword: Chocolate Chip Cookies, Cookies for a crowd, Dessert

Prep Time: 5 minutes

Cook Time: 9 minutes

Chill Time: 20 minutes

Total Time: 14 minutes

Servings: 18 cookies

Calories: 214kcal

Author: Stephanie Simmons

Ingredients

• 1 stick (8 tbsp) butter
• 1/2 cup brown sugar, packed
• 1/2 cup granulated or cane sugar
• 1 egg
• 3/4 tsp vanilla
• 1 1/3 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups chocolate chunks or chips
• flaked sea salt optional

Instructions

• Make dough: Soften butter in microwave for 15 seconds - do NOT melt it. Cream together the softened butter with the sugars. Add the egg and vanilla and mix until just combined. Add the flour, baking powder, and salt and mix until combined. Stir in the chocolate chunks last. 

  Chill dough for 20 minutes in the fridge. Preheat oven to 350 degrees. 
• Bake: Roll dough into balls and slightly flatten them. Bake on a greased cookie sheet for 9-11 minutes. Don't over bake them! Take them out when they no longer have that raw dough look, but still look like they could use another minute. They'll set up a bit more as they cool. 

  Transfer to a cooling rack and sprinkle with flaked sea salt if desired. Consume while warm, with a glass of cold milk!
• Store: Store leftovers in an airtight container for up to 5 days.

Nutrition

Calories: 214kcal

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