These chocolate chip cookies will be the only recipe you’ll ever need. Soft, tender and packed with chocolate chips. These are fabulous to make for a party, or for your family for the week.
Photos updated April 2020
I have a confession to make, cookies aren’t actually my first pick when it comes to dessert. As time goes, they are really starting to grow on me. I’ve totally fallen in love with gingerbread thumbprint cookies and iced oatmeal cookies.
Now, after saying all that, these are the only cookies that I can’t stay away from! They are buttery, chewy, melt-in-your-mouth chocolaty goodness. These cookies make me want to sing and dance around. They are the best when they are straight out of the oven with a tall glass of cold milk. These cookies are also a great base cookie to play around with. You’ll see that in these toffee espresso chocolate chip cookies and double chocolate chip coconut cookies. So, don’t hesitate to play around with these to find a flavor combination you love.
Most people have their favorite, to die for, chocolate chip cookie recipe. But, if you make these, you won’t be sorry. I promise. I make these for absolutely everything. Anytime someone asks that I bring something to an event or for a bake sale, I always make these cookies. They are always gone by the end of the night. Who doesn’t love a good chocolate chip cookie? These will become your new favorite, even if you think you have a favorite.
What you’ll need to make chocolate chip cookies
Nothing terribly special here. You will most likely have all of these ingredients on hand already.
- Unbleached all-purpose flour
- unsalted butter
- light brown sugar (you can use dark brown if that is all you have)
- granulated sugar
- baking soda
- salt (I always use coarse Kosher salt, but table salt will be just fine!)
- semi-sweet chocolate chips
- eggs
- vanilla extract
About the cookies
First, you’ll beat both the brown sugar and granulated sugar with the unsalted butter until incredibly creamy. Then, two eggs and vanilla extract are mixed in until creamy again. Flour is whisked together with a little salt and baking soda in a separate bowl and mixed into the batter, just until combined. Last, three whole cups of semi-sweet chocolate chips are mixed into the batter to ensure that every cookie is full of chocolate chips. The batter is then scooped and dropped on to lined baking sheets and baked for 15-20 minutes, just until barely beginning to brown. They will still be quite soft in the centers, but that ensures a wonderfully soft and chewy cookie instead of crispy. The centers will harden as they cool.
Recipe adapted from Lily’s Café Cookbook, Revised Edition by Kyra Alex
Chocolate Chip Cookies
The only chocolate chip cookie recipe you'll ever need. Soft, tender and packed with chocolate chips. These are fabulous to make for a party, or for your family for the week.
Ingredients
- 2 sticks (16 Tablespoons) unsalted butter, at room temperature
- 1 cup firmly packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 325ºF. Line three baking sheets with parchment paper or silpat.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes, scraping the bowl down at least once. Add eggs and vanilla and beat until just fluffy again, about 1 1/2 minutes. Scrape the bowl down once more.
- In a separate bowl, whisk together the flour, baking soda and salt. Add the flour to the butter mixture at a low speed, and beat just until incorporated. With the mixer on low, mix in the chocolate chips.
- Using a medium cookie scoop (about 2 tablespoons sized), scoop the dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake cookies for 15-20 minutes, or until barely golden brown and barely set in the center. Don't over bake! Let cool completely before removing from the baking sheets.
Notes
Store in an airtight container at room temperature up to a week.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 176
Nutritional information is only an estimate.
They look even better than mine! Nice cake stand too.