These are legit the best chocolate cookies ever! I know that’s a bold statement to make, but seriously, these are mind blowing. They’re next level. Once you make these you’ll throw out all other chocolate chip cookie recipes. Yes, I’m that confident these are truly something else. They’re also super easy to make. I’m going to share with you my homemade chocolate chip cookie recipe to end all others. Enjoy!
Oh you are in for a treat! These cookies take almost no time to make. There are also a few variations you can do, such as adding whole wheat flour so you can convince yourself they’re healthy.
Best Chocolate Chip Cookies
Makes about 40 cookies
- 20 tablespoons (282 grams) unsalted butter, slightly softened (you don’t want it too soft or your cookies will spread out too much)
- 1 1/2 cups packed brown sugar (this can be reduced down to 1 cup, I’ve also used coconut sugar with success)
- 2 large eggs, room temp
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour (you can swap some or all of this out for whole wheat flour)
- 2 teaspoons salt
- 2 teaspoons baking soda
- 2 cups chocolate chips or chunks (use semi-sweet, milk, or a combination)
Preheat oven to 350 degrees F.
Make sure your butter isn’t too soft, just soft enough for your mixer to cream it (you can poke a whole in it with a little pressure). With a stand mixer fitted with the paddle attachment mix the butter, brown sugar, and vanilla on medium until just combined. You don’t want to cream it until it’s fluffy, just combined and you can’t see any pieces of butter.
Beat in the eggs until just combined. Again, you don’t want to over mix here, it can cause your cookies to spread out during baking.
Whisk together the flour, baking soda, and salt in a medium bowl. Add to the wet mixture and mix on low until just combined. Add the chocolate chips, mix on low. This is a pretty big batch of cookies so you may need to stir the chocolate chips in with a wooden spoon or spatula.
Using a small cookie scoop or tablespoon drop cookie dough onto a non-stick baking sheet (if you don’t have non-stick line with parchment paper). Bake on the middle rack for 8-10 minutes, removing from the oven when the cookie’s edges have browned. If you like a chewier cookie take them out between 8-10 minutes but make sure they don’t look watery at the center.
Look at these beauties! Crispy on the edge, soft in the center; chocolate chip cookie perfection.
Cool for about 5 minutes and remove to a wire rack to cool completely, or enjoy warm! Glass of milk no required but definitely recommended.
Please let me know if you try this recipe, I would love to know if you’re as crazy about them as I am!
Linked to Foodie Friday
Linked up to Link It Up Wednesday