Best Ever Chocolate Chip Cookies Recipe

Indulge in these irresistible giant chocolate chip cookies with crispy golden edges and a delightfully soft, chewy center. Each bite bursts with rich semisweet chocolate chips and optional nuts, offering an amazing texture and unforgettable flavor. Perfect for a sweet treat or sharing with loved ones, these cookies are divine.

I’m excited to share my Best Ever Chocolate Chip Cookies recipe that I learned from experimenting with some renowned recipes. These cookies turn out thick, fluffy and crispy on the outside and soft, gooey and chewy on the side.

I start by mixing 2 1/4 cups all-purpose flour with 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon salt to lay the foundation. I then cream together 1 cup unsalted butter with 1/2 cup granulated sugar and 1 cup of light brown sugar, adding 2 teaspoons vanilla extract for that sweet rich flavor.

Two large eggs come in next and then I stir in 2 cups semisweet chocolate chips. I sometimes add chopped walnuts for crunch.

While the cookies are not the typical America’s Test Kitchen type, they remind me of some classic chocolate chip pudding cookies I used to love. Enjoy these delicious treats with a balanced nutritional value.

Why I Like this Recipe

I really love this recipe because it always makes cookies that are crispy on the edges and super chewy in the middle. I can follow the steps pretty easily and even if I mess up a bit, they still come out awesome. The mixture of unsalted butter and both sugars gives it a rich flavor that i cant get enough of, and when they bake my whole house smells amazing. Plus, I like that I can toss in walnuts or pecans if Im feelin like adding a little crunch, which makes the whole thing even better.

Ingredients

• All-purpose flour: Provides structure, is carbohydrate-rich, and is the cookie base.
• Unsalted butter: Adds rich creaminess, flavor, and makes cookies tender.
• Light brown sugar: Brings moist, sweet flavor and helps with caramelization.
• Semisweet chocolate chips: Offer delicious bursts of sweetness and indulgence.
• Eggs: Bind ingredients, add protein, and help create a tender crumb.
• Vanilla extract: Imparts aromatic sweetness and heightens overall flavor.
• Baking soda: Leavening agent that helps cookies rise and become crisp around the edges.
• Walnuts: Optional crunchy texture that adds healthy fats and earthy notes.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups semisweet chocolate chips
• Optional: 1 cup chopped walnuts or pecans

How to Make this

1. Preheat your oven to 375°F and line a couple cookie sheets with parchment paper.

2. In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

3. In a large bowl, cream 1 cup unsalted butter (softened) with 1/2 cup granulated sugar and 1 cup packed light brown sugar until it’s light and fluffy.

4. Beat in 2 teaspoons vanilla extract and then add 2 large eggs one by one, mixing well after each addition.

5. Gradually stir the dry ingredients into the butter mixture until just combined – don’t overmix or the cookies might turn tough.

6. Gently fold in 2 cups semisweet chocolate chips along with the optional 1 cup chopped walnuts or pecans if using.

7. Scoop out dough using a large cookie scoop or spoon onto the prepared sheets, leaving enough space between each cookie since they spread.

8. Bake in the preheated oven for about 10-12 minutes until the edges are crispy and golden brown while the middle remains soft and chewy.

9. Let the cookies sit on the baking sheet for about 5 minutes to firm up before moving them to a cooling rack.

10. Enjoy these best ever giant cookies with a cold glass of milk and store any leftovers in an airtight container to keep ’em chewy!

Equipment Needed

1. Oven
2. Two cookie sheets and parchment paper
3. A medium bowl and a whisk
4. A large bowl and an electric mixer (or hand mixer)
5. Measuring cups and spoons
6. A large cookie scoop or spoon
7. A cooling rack

FAQ

Best Ever Chocolate Chip Cookies Recipe Substitutions and Variations

• If you’re out of all-purpose flour, you can try using cake flour instead. It might make your cookies a bit softer.
• If you dont have unsalted butter, you can use salted butter but cut back on the salt by about half a teaspoon.
• You can swap granulated sugar with organic cane sugar if thats what you have on hand, even though the flavor might be just a tad sweeter.
• If you dont have light brown sugar, mix one cup of granulated sugar with a tablespoon of molasses to get that rich, caramel taste.
• If semisweet chocolate chips are missing, using dark chocolate chunks or milk chocolate chips works fine, just note the melt will be a bit different.

Pro Tips

1. Try chillin the cookie dough for at least 20-30 minutes before baking so that your cookies dont spread too much and stay chewy in the middle.
2. Make sure you measure your flour with the spoon-and-level method instead of scooping directly outta the bag so you dont end up with too much flour making the cookies cakey.
3. Use a cookie scoop to portion out the dough evenly so that every cookie bakes the same way and you dont get some that are overcooked while others are underdone.
4. Keep a close eye on your cookies when theyre in the oven since every oven heats differently; start checking a minute early to avoid burning the edges.