Perfect Chocolate Chip Cookies Recipe

These chocolate chip cookies are my favorite treat because they’re buttery and chewy with just enough sweetness to brighten any day. I appreciate the perfect mix of rich chocolate and tender dough in each bite. This recipe is pure bliss for anyone craving an indulgent snack that’s simple and delightful.

I love making these Perfect Chocolate Chip Cookies because they are seriously chewy, buttery, and thick. I start out by mixing 2 1/4 cups all purpose flour with 1 teaspoon baking soda and 1/2 teaspoon salt, which really sets the groundwork for that great taste.

I then blend 1 cup unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until it’s smooth. Adding in 2 large eggs and 1 teaspoon vanilla extract gives the dough a rich flavor that pairs perfectly with the 2 cups semi sweet chocolate chips.

This thick chewy chocolate chip cookie recipe is not only loaded with flavor but also gives you a bit of protein from the eggs and healthy calories from the butter. Each bite is a mix of texture and taste, taking you on a journey similar to making other chocolate cookie recipes and even some brownie desserts I tried before.

These cookies sure are a delicious twist on a classic dessert.

Why I Like this Recipe

I love how these cookies come out so buttery and chewy even though they have that perfect crisp on the edges, it just feels like a little slice of heaven with every bite.
I really appreciate how they are chocked full of semi-sweet chocolate chips, making every mouthful a surprise-bomb of chocolaty flavor.
Making them is simple and nothing too complicated makes it easy for me to whip up a batch whenever I’m in the mood for something sweet.
Also, I like that the mix of brown sugar with granulated sugar gives it a depth of sweetness that totally makes up for the minor slips in measuring – it still turns out amazing every time.

Ingredients

• All Purpose Flour: Provides carbohydrates and structure; it’s a staple in baked treats.
• Baking Soda: Lightens dough, ensuring a tender texture and a subtle, even rise.
• Unsalted Butter: Gives rich flavor and moisture, making cookies soft and delicious.
• Granulated Sugar: Sweetens the dough while aiding browning along with that enticing aroma.
• Brown Sugar: Adds extra moisture and a mellow caramel note for richer cookies.
• Eggs: Offer protein and act as a binder, ensuring a soft crumb texture.
• Vanilla Extract: Uplifts the overall flavor and aroma, adding warmth to cookies.
• Chocolate Chips: Provide delicious pockets of sweetness, balancing taste with a hint of fiber.

Ingredient Quantities

• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups semi sweet chocolate chips

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a small bowl, sift together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a large mixing bowl, beat 1 cup unsalted butter (softened) with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until it’s light and creamy.

4. Crack in 2 large eggs and stir in 1 teaspoon vanilla extract until well mixed.

5. Slowly blend in the dry ingredients from your flour mix until everything is combined – don’t over mix or your cookies might turn out tough.

6. Fold in 2 cups semi sweet chocolate chips with a spatula, making sure they’re evenly distributed.

7. Drop rounded spoonfuls of dough onto the prepared baking sheet, leaving enough space between each for spreading.

8. Bake for 9 to 11 minutes, or until the edges are golden brown while the centers still look soft.

9. Remove from the oven and let the cookies cool on the baking sheet for a couple of minutes before transferring them to a cooling rack.

10. Enjoy your delicious, chewy, buttery chocolate chip cookies while they’re still warm!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Small bowl for dry ingredients
5. Sifter (or small strainer for the dry ingredients)
6. Large mixing bowl
7. Electric mixer or hand whisk
8. Measuring cups and spoons
9. Spatula
10. Spoon or cookie scoop for dropping dough
11. Cooling rack

FAQ

Perfect Chocolate Chip Cookies Recipe Substitutions and Variations

• If you’re low on baking soda, you can use baking powder instead. Use about 3 teaspoons of baking powder for every 1 teaspoon of baking soda.
• You can swap unsalted butter with salted butter, just be sure to cut the extra salt from the recipe by roughly 1/4 teaspoon.
• If granulated sugar isn’t available, try using coconut sugar in the same cup measure though it might create a different flavor.
• Not a fan of eggs or out of them? Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water to replace one egg.
• You can replace vanilla extract with almond extract, but only use about half the amount since its flavor is more intense.

Pro Tips

1. Chill your cookie dough in the fridge for at least 30 minutes before baking; this helps the flavors to meld and makes the cookies less likely to spread too much.
2. Be careful not to overbeat the butter and sugars when mixing, cause overmixing can lead to tougher cookies instead of that soft, chewy texture you want.
3. Make sure to leave plenty of room on the baking sheet so the cookies can spread evenly; if they’re overcrowded they might end up sticking together and not baking right.
4. If you’re into experimenting a bit, try sprinkling a light pinch of coarse salt on top of the dough before baking; it adds a cool sweet and salty twist to the flavor.