Print

Irresistible Chocolate Chip Cookie Recipe You’ll Love

Delicious chocolate chip cookies with melted chocolate and a chewy texture.
Print Recipe

This is the best chocolate chip cookie 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!

Ingredients

 

Instructions

  • Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). 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 5 minutes before removing to cooling rack.

Notes

Recipe information calculated based on this recipe making 36 cookies – 2 Tablespoons of dough a piece)

Metric Measurements have been updated to be exact.

Do not over bake

When you remove the cookies from the oven they will still look doughy. This is the secret that makes these cookies so absolutely amazing! Please, I beg you, do not over bake!

Convection oven

Decrease baking temperature by 25 degrees if using a convection oven.

Ingredient Substitutions

  • Butter. unsalted butter, coconut oil and vegan butter are all good substitutes. Or, use browned butter.  For a vegan version, make this recipe: vegan chocolate chip cookies.
  • Eggs. No eggs, no problem – see my eggless chocolate chip cookies for many possible egg substitutions.
  • Granulated Sugar. organic cane sugar works well too.
  • Light Brown sugar. Dark brown sugar works well, but imparts a stronger molasses taste.
  • Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. All-purpose gluten free flour works very well too.
  • 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 ½ 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. Choose your favorite variety: milk, semisweet, dark, etc.

How to freeze chocolate chip cookie dough

Portion dough, roll into balls and freeze in a single layer in an airtight container for up to 2 months. 

Store

Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months. 

To make a Chocolate Chip Cookie Cake use this recipe: homemade chocolate chip cookie cake in this website.

How to Bake Frozen Dough

There are two ways to bake frozen dough:

    1. Thaw it first:  Remove the dough balls from the freezer, set them on a parchment-lined baking sheet and cover with a light cloth towel or plastic wrap to thaw. Then, once they reach room temperature (about 1 hour) bake as directed in the recipe (at 375 degrees F).
    1. Bake from frozen: Place the dough on a parchment lined baking sheet. Then, preheat the oven to 350 degrees Fahrenheit (ONLY if you are baking the frozen dough) and put the cookies in the oven in the beginning of the preheating time. (So put the cookies in the oven as you preheat it). Set the timer for 15 minutes and remove the cookies after 15 minutes.

Nutrition

Find it online: https://voxrecipes.com/irresistible-chocolate-chip-cookie-recipe/