The only chocolate chip cookie recipe you’ll ever need
I love a freshly baked, straight out of the oven, warm chocolate chip cookie as much as the next person.
A chocolate chip cookie is one of those treats that is classic and one of those desserts that you first bake with your mom as a kid.
Well, at least for most, especially when you’re either doing the break-and-bakes or if you want to help in the kitchen and your mom/dad give you the task of mixing dry ingredients and/or whisking eggs.
Why is this the only chocolate chip cookie recipe you’ll ever need
This is a pretty bold statement but I am standing behind it.
After I took the time to make this and used premium chocolate and ingredients, it became clear to me that it is truly the only chocolate chip cookie recipe you’ll ever need.
It’s crispy on the very edges and so pillowy soft.
It doesn’t lose its shape and there is chocolate speckled everywhere and dotted in EVERY bite.
This is like legit the best chocolate chip cookie recipe because there is actually CHOCOLATE in it. Not just one or two chocolate chips in a bite.
Tips to ensure you get perfect chocolate chip cookies
- Follow the directions and don’t skimp on good ingredients
- Invest in a cookie scoop so that all your cookies bake evenly
- Parchment paper is your friend
- Good quality chocolate is a must
Do I have to let it chill in the fridge?
Yes! It lets the dough rest and the flavors get deeper.
Why should I use all room temperature ingredients?
Easier to mix and there’s no temperature shock of cold ingredients to warm ingredients.
This is especially important when you’ve melted butter and then mix ice cold eggs into it. It’ll cause it to be chunky.
Can I freeze this?
Yes! I would suggest you pre-scooping and rolling them into balls and placing them onto a large baking sheet lined with parchment paper.
Put it into the fridge and once the balls of dough are hardened, place into a freezer-safe bag and bake them off, as desired.
Can I use another type of chocolate?
You can use whatever chocolate you like but make sure it is high quality chocolate!
How do I get melty chocolate chips on top of the dough?
The secret is one of two things:
- Lots of chocolate in the dough. Big pieces but also tiny pieces.
- Gently press some chocolate chunks onto the top of the dough before baking.
Why cut a giant block of chocolate vs. using chocolate chips?
Because this is where you’ll get the big beautiful chocolate pieces but also the perfect tiny shards of chocolate that make it so that there is chocolate throughout all the dough.
How long will these keep?
At least a week if you follow the tip below!
Tips on keeping cookies fresh and soft
When putting cookies in an airtight container, stick a piece of white bread in with it.
I didn’t think this would be true or that it’d work but omg does it work!!
It keeps your cookies soft and the cookies don’t dry out!
Other cookie recipes that you may like:
The Only Chocolate Chip Cookie Recipe You'll Ever Need
- 1 cup unsalted butter, chopped
- 3 ¼ cup all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon kosher salt
- 1 ½ cups packed light or dark brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla
- 12 ounces dark chocolate, chopped into large chunks
- Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. Set aside.
- In a small bowl, gently melt butter in the microwave. When I say gently I mean in 20 second intervals and swirling the butter to melt into each other until just melted. You don't want the butter to be super hot and boiling.
- Chop your chocolate and set aside. See photo above to see the variety of chunks.
- In a medium bowl, whisk together all the dry ingredients (flour, baking powder, baking soda, and salt).
- In a large bowl, pour the melted butter in then whisk together the sugars with the melted butter. It'll seem greasy and lumpy at first but keep whisking and it'll come together. Add the eggs then the vanilla. Whisk to combine.
- Pour the dry mixture into the wet mixture and with a spatula or spoon, mix until dough is just combined and no flour is left at the bottom of the bowl.
- Gently fold in alllll the chocolate!
- Cover bowl with plastic wrap and put in the refrigerator for 20 minutes, overnight is better but 20 minutes is fine (if you're in a hurry).
- If the dough is too hard to scoop, let it sit for 5-10 minutes then scoop dough into 3 tablespoon balls. Place onto prepared baking sheet.
- Bake for 15-17 minutes, or until cookies are slightly browning and edges are getting brown. If the center still looks soft, it's okay. They continue to set up as they cool.
- Let cool on baking sheet for 10 minutes then transfer to a wire cooling rack to cool completely.
- Store cooled cookies in an airtight container with a slice of white bread for up to seven days.