This is the best chocolate chip cookie recipe EVER! Try for yourself and let me know what you think! Just a simple, straightforward, amazingly delicious chocolate chip cookie that turns out perfectly every single time! The best part? No CHILLING required.
Helpful Tips
Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup). Then, measure flour by scooping it into a measuring cup and leveling it with a knife or use a kitchen scale
Butter. Be sure to use a slightly cold butter. To test: you should barely be able to make a dent with your fingers
DO NOT over-bake these chocolate chip cookies! They will not look done when you pull them out of the oven, and that is GOOD. They will firm up as they sit on the cookie sheet for a few minutes.
Over-mixing. If you over-mix the ingredients in this best chocolate chip cookie recipe you may end up with flat cookies.
Ingredients are too warm. Sometimes over-mixing can also lead to your ingredients becoming too warm. If you notice this happening, you can chill the dough before baking to return the batter to room temperature.
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- Description
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- Ingredients
- Method
- Notes
- Nutrition
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- Prep time: 15 minutes
- Cook time: 10 minutes
This is the best chocolate chip cookie recipe EVER! Try for yourself and let me know what you think!
Ingredients
US Measurements
- 1/2 cup salted butter, slighly cold - barely can make a dent with your fingers
- 2/3 cup granulated sugar
- 3/4 cup brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tablespoon milk
- Chocolate chips
Metric Measurements
- 113 g salted butter, COLD
- 113 g granulated sugar
- 160 g brown sugar
- 1 large egg
- 10 g vanilla extract
- 240 g all purpose flour
- 2.5 g baking powder
- 2.5 g baking soda
- 2.5 g salt
- 5 g milk
- Chocolate chips
Method
- 1)
Preheat oven to 350 degrees F (175 degrees C).
- 2)
Cut the butter into small squares. (10 small chunks)
- 3)
Using your hand mixer: Cream together the butter, white sugar, and brown sugar until smooth. You should not see any butter in the batter at this point.
- 4)
Using your hand mixer: Mix the egg and vanilla. Very important, Do not over mix the egg. Mix only until its barely creamed together. (15-30 seconds)
- 5)
Stir in flour, baking soda, baking powder and salt. Using your hand mixer: Mix until you have a very crumbly / dry texture.
- 6)
Add 1 tablespoon of milk and mix with your electric mixer. If your batter is too dry add a little bit more milk ( teaspoon at at time)
- 7)
Add your chocolate chips and mix it with a spatula or fork.
- 8)
Use a small cookie scoop to make your cookies. Place them evenly spaced on your prepared cookie sheets
- 9)
Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.
- 10)
DO NOT over-bake these chocolate chip cookies! They will not look done when you pull them out of the oven At the end of the baking time, these chocolate chip cookies won’t look done but they are. They will look a little doughy when you remove them from the oven. They may be lightly browned in a few places, which is exactly how you want them. They will set up as they sit on the cookie sheet for a few minutes. I never bake them for more than 9 minutes
- 11)
Cool the chocolate chip cookies on the baking sheet for 5 minutes before removing to a wire rack to cool completely (or just eat them warm while the chocolate chips are melty)!
Notes
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
