These chocolate chip cookies are extra soft, thick, and chewy. This is my FAVORITE recipe for chocolate chips cookies and they turn out perfect every time!
I feel like a good chocolate chip cookie recipe is one that everyone should have in their recipe box. I’ve had several requests for a full batch chocolate chip cookie recipe over the last couple months. So I decided it was time to roll up my sleeves and get to work on perfecting a recipe.
And let me tell you, these cookies are good. In fact, I made these cookies for a party and every single one of them were gone by the end of the night. That’s when you know you have a good recipe for chocolate chip cookies.
So let’s talk about what makes a good chocolate chip cookie. To start, you’ll be using some simple dry ingredients like all-purpose flour, baking soda, and salt. One important thing with the flour is to make sure to measure it correctly by spooning it into the cup and leveling it off with the back of a knife. You don’t want to scoop the flour out of the container with your measuring cup because the flour can become packed inside of the cup. I have full post about how to measure flour with the spoon and level method here.
You’ll also be using one cup of unsalted butter in this recipe. Have you ever wondered why some recipes specifically call for unsalted butter? It’s because the amount of salt in salted butters can vary quite a bit between brands. By using unsalted butter in a recipe, you can control the amount of salt in it. You can use salted butter in this recipe if you like, but I suggest reducing the amount of salt to about 1/2 teaspoon if you do.
Another thing that makes this chocolate chip cookie recipe so delicious is the amount of brown sugar. I prefer to use more brown sugar than granulated sugar in most of my cookie recipes because it adds moisture and more flavor. I like to use 1 cup of brown sugar and 1/2 cup of granulated sugar in these cookies. Brown sugar is a wonderful ingredient to bake with, especially when it comes to cookies!
You’ll also be using a couple of room temperature eggs. Just make sure to set your eggs out with the butter and let them both come to room temperature before getting started on your cookies. If a recipe calls for room temperature butter, it’s best to make sure your other ingredients are room temperature as well.
And the chocolate chips? I use an entire 12 ounce bag (or 2 cups) of semi-sweet chocolate chips in this recipe. It may seem like a lot, but keep in mind that this recipe will make about 38 cookies. Plus, you can’t have a good chocolate chip cookie recipe without a good amount of chocolate chips in each cookie. Am I right?
Another important that with this recipe is that you need to chill the cookie dough. I know it can be a pain to have to wait to chill cookie dough, but trust me here. Not only will the cookies taste better, but they’ll bake up so much thicker. I’ve found that 2 hours is the perfect amount of time to chill this cookie dough.
And if you want soft cookies, I suggest taking these cookies out of the oven as soon as the edges are lightly golden brown and the tops are set. Then, let them cool on the baking sheet for about 5 minutes and transfer them to a wire rack to finish cooling. I do this all the time with my cookies and they turn out perfectly soft every single time!
- 2 and ¾ cups (345 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (230 grams) unsalted butter, softened to room temperature
- 1 cup (200 grams) brown sugar
- ½ cup (100 grams) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 (12-ounce) package (2 cups) semi-sweet chocolate chips
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add in the eggs and vanilla extract one at a time and mix until fully combined.
- Slowly mix in the flour mixture and continue mixing until just combined, then mix in the chocolate chips, making sure to scrape down the sides of the bowl as needed.
- Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
- Once the dough is almost chilled, preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Remove the cookie dough from the refrigerator, scoop out 2 tablespoon sized balls of cookie dough, and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
- Bake in separate batches at 350°F for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
Love cookies?
Try my Soft & Chewy Oatmeal Raisin Cookies next!
O boy! I am craving chocolate chip cookies now looking at these pictures!! These look so good, wish I had some for after dinner treat!!
Thank you so much, Ami!
Each scoop is two tablespoons? Mine don’t look anything like yours. After 10 minutes they are still large mounds. Should I be flattening them somewhat? They smell delicious though!
Hi, Pat! I use a 2 tablespoon cookie scoop when measuring the dough. And I don’t press them down, they do flatten some as they bake. I’m wondering if maybe there was too much flour in your cookies and that’s why they stayed so large? Did you scoop the flour out of the container or spoon & level it? I hope the cookies still turned out good for you!