The Best Ever Chocolate Chip CookiesJump to Recipe
This is the only chocolate chip cookie you will ever need! A classic soft & chewy cookie loaded with gooey chocolate chips. No mixer required makes these a one bowl recipe. With no required chill time means you are that much closer to enjoying a warm chocolate chip cookie and glass of milk right out of the oven!
WHY WE LOVE THESE CHOCOLATE CHIP COOKIES
- No chill time required. Chilling the dough for 2 hrs or overnight will yield a more chewy cookie with slightly more intense flavors. I haven’t found the different to be significant enough to chill vs baking right away.
- Loaded with chocolate. We did not skimp on the chocolate chips and used a combination of semi-sweet chocolate chips and dark chocolate chunks for the ultimate gooey and decadence with chocolate in every bite.
- Always Top with Sea Salt. Not required but strongly recommended. Not all salt is created equal, therefore we recommend using a finishing sea salt such as Maldon Salt.
- No Mixer required. We tested these cookies two ways and found that it made little to no difference. Keep reading to learn more about the two methods we used.
CREAMING METHOD VS. MELTING THE BUTTER
What is the difference between the creaming method and melting the butter? I decided to experiment because I have made chocolate chip cookies both ways but never done a side by side comparison. You may be surprised by the results.
What is the creaming method exactly? It is commonly used in making chocolate chip cookies as well as several other cookies. It means to use a stand mixer or hand held mixer and cream the butter and sugars together for several minutes before adding the eggs and dry ingredients.
This is a vital step in baking, especially when it comes to make a cake as it helps the structure of a cake and provides air pockets for a lighter cake. When it comes to cookies, it lightens the dough color and the sugar emulsifies the butter for a smoother dough.
MELTING THE BUTTER
I haven’t found many recipes that call for melting the butter in cookies. It’s slightly easier as you can melt the butter in the microwave, whisk the sugars and eggs and fold in the dry ingredients. These are a one bowl cookie recipe which means less clean up and more time to enjoy the cookies right out of the oven!
SO WHAT WERE THE RESULTS OF THE TWO METHODS?
Very little to no difference. I actually had a difficult time telling the two cookies apart. The creaming method did yield a lighter in color cookie and it was a slightly more flat. That’s it. The texture and taste was practically the same.
HOW TO MAKE THE BEST EVER CHOCOLATE CHIP COOKIES
These chocolate chip cookies are so quick to whip up and the dough can be made ahead of time and freezes well. Follow these tips and you will have perfect cookies every time!
- Use Room Temperature Ingredients– set eggs to sit a room temperature for 30 minutes before baking or in a bowl with warm water for 5-10 minutes.
- Measure Flour Accurately– Always scoop flour with a spoon into measuring cup and level off with a knife for the most accurate measurement (unless you have scale at home). Otherwise you may have a cookie that is too dense. Tips on how to properly measure are on our Instagram Reel videos!
- Make sure your baking soda and baking powder are not expired– they can expire within 4-6 months so I always write the date I open the box. This may impact your cake from rising properly!
- Do Not Over mix the batter– once the dry ingredients are incorporated with the wet, gently fold or mix until just combined. Over mixing can yield a more dense cookie.
- Do Not Over Bake– the cookies look slightly under baked when they come out of the oven which is perfect because they will continue to bake a little longer during the cooling process. TIP: bake just one cookie as a test at the minimum time and allow to cool for 10 minutes to determine the best time in your oven before baking an entire pan.
- Bang the pan a few times immediately after pulling them out of the oven– not required but it does help with flattening the cookies a bit if they look too domed. Top with sea salt!
- Use quality chocolate– I love getting quality chocolate from Trader Joes. They actually import their chocolate bars from Europe which I will cut into chunks for the cookies. For semi-sweet chocolate chips I would recommend Ghiradelli which can be found at almost every grocery store.
If you like this recipe, you may also want to try:
Happy Baking, Friends!
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The Best Ever Chocolate Chip Cookies
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 1 1/4 cup light brown sugar firmly packed
- 3 cups all-purpose flour scooped and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tsp kosher salt
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips semi-sweet, milk, or dark chocolate
- Preheat oven to 350 degrees F and Line 2 baking sheets with parchment paper. Set aside
- In a medium, microwave safe bowl- melt the butter in 30 second increments, stirring each time to ensure that it evenly melts.
- While the butter slightly cools. In a large bowl- combine flour, baking soda, baking powder, salt and whisk to combine.
- Whisk sugars into the bowl with the melted butter. Once fully combined, whisk in 1 egg and combine before adding the second egg. Add the vanilla.
- Combine the wet Ingredients with your dry ingredients and mix with a spatula until combined. This step takes some wrist action for a few minutes but do not over mix! Fold in the chocolate.
- Option to wrap the dough overnight- this enhances the flavor but its not required. You can also bake right away!
- Bake for 10-11 minutes or until slightly golden on top. I always under bake my cookies because they will continue to bake once out of the oven. They may still appear soft but they will firm up! Optional- top with sea salt. Allow to cool at room temperature for 10 minutes and enjoy!