This is the best chocolate chip cookies recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!
Ingedients
Recipe
- Butter. I use salted butter, but unsalted butter would also be great. I just recommend tasting the dough to ensure that it’s salted to your liking.
- White Sugar. You can use granulated white sugar or organic cane sugar.
- Brown sugar. I use light brown sugar in this recipe for the best results.
- Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. Many readers have used gluten-free all-purpose flour with excellent results. Or, try these gluten-free chocolate chip cookies.
- Sea Salt. I exclusively bake and cook with pure, fine sea salt. Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with 1/2 tsp and then adjusting to your taste.
- Chocolate Chips. As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips. It doesn’t matter what you use, as long as you use 2 cups.
Instructions
- [ ] Preheat oven to 375 degrees F. Line three baking sheets with parchment paper and set aside.
- [ ] In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
- [ ] Cream together butter and sugars until combined.
- [ ] Beat in eggs and vanilla until light (about 1 minute).
- [ ] Mix in the dry ingredients until combined.
- [ ] Add chocolate chips and mix well.
- [ ] Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
- [ ] Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
- [ ] Let them sit on the baking pan for 2 minutes before removing to cooling rack.