Looking for the best chocolate chip cookies EVER? you’re in the right place. These cookies are BIG, soft, chewy, and totally divine.
Chocolate chip cookies are my weakness. If I were ever stranded on a deserted island, I could be happy with a steady supply of homemade chocolate chip cookies.
I swiped this recipe for the best chocolate chip cookies from my mom, and now I want to share it with all of you. You don’t want to keep going through life not knowing what’s in the best chocolate chip cookies EVER, do you?
Best Chocolate Chip Cookies Recipe
Well, these wonderful homemade cookies are loaded with some incredible ingredients.
Butter, sugar, vanilla and semisweet chocolate chips are among the usual suspects.
But this isn’t your average chocolate chip cookies recipe! Y’all, this recipe produces some pretty perfect cookies.
How to Make Chocolate Chip Cookies
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Mix together the flour, baking soda, and the salt
- In a separate bowl, beat together the butter, sugars, vanilla extract, and the vinegar until smooth.
- Beat in the egg just until combined.
- Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
- Drop cookies 2 inches apart onto your prepared cookie sheet.
- Bake and enjoy!
TIP: In the recipe, I make a note about “barely melted” butter. You want to melt it, but not over melt it, and be sure to let it COOL a bit before putting in with the other ingredients.
Here’s a picture of what your butter should look like!
Soft Chocolate Chip Cookies
The debate on soft vs. crispy chocolate chip cookies is a no-brainer in my book.
I do favor soft and chewy, but these cookies give you the best of both worlds.
The middle of the cookie is nice and soft, and the outer edge has a little crispiness.
And that sea salt on top? Just, wow.
How to Store Chocolate Chip Cookies
A wonderful tip that I picked up a few years ago was to store cookies in an airtight container with one slice of white bread.
The cookies utilize the moisture in the bread and it helps prevent them from drying out. Give it a try, you’ll love the results.
How to Freeze Cookie Dough
People always ask me if they can freeze my cookie recipes. In this case, yes, you can definitely freeze this chocolate chip cookie dough. Here’s how to do it.
- Make the cookie dough as instructed below.
- Scoop and place cookies on a parchment-lined baking sheet. Just make sure the sheet will fit in your freezer.
- Freeze the balls until solid. Usually, 1-2 hours will suffice.
- Remove the cookie balls to a large ziptop bag and carefully labeled with the date and baking instructions.
- Freeze up to 6 weeks.
How to Bake Frozen Chocolate Chip Cookie Dough
To bake your amazing cookies, you can allow the dough to defrost overnight in the refrigerator or a couple hours at room temperature, then just bake as usual.
If you want to bake them from frozen, just let them sit out on a parchment-lined baking sheet while your oven preheats, and then bake as usual adding 1-3 minutes to the baking time.
You’ll just need to keep an eye on your oven to make sure you don’t let them go too long over the original bake time.
Don’t forget, as my instructions note below you don’t want to overbake these cookies. They will look a little underdone in the center but they will continue to cook once you take them out of the oven as you allow them to cool on the baking sheet an additional 10 minutes.
I think you’ll agree that these truly are the BEST chocolate chip cookies!
More Great Desserts
- Pumpkin Cookies
- Oatmeal Raisin Cookies
- Raspberry Almond Shortbread Cookies
- Monster Cookies
- Fantasy Fudge
- 3 Ingredient Peanut Butter Cookies
Best Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter barely melted but not too hot (see photo above)
- ¾ cup light brown sugar packed
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 large egg
- 2 cups semisweet chocolate chips I used half chips and half chunks, but either is fine
- Coarse sea salt
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl mix together the flour, baking soda and the salt: Set aside.
- In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
- Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
- Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.
- Bake for 8 to 10 minutes, they will look light brown around the edges and will look underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.
Notes
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I bake a lot and have several “favorite cookie” recipes. That said, my guys have deemed these their all-time favorites so I’ve made them about six times in the last few months. Please don’t mess with the proportions! Yes, there’s a lot of butter, but it adds richness and flavor. Yes, there are two kinds of sugar, but they make the cookies taste good and contribute to moistness. The recipe is perfect as written!
A few notes. For us, two cups of chips is too many so I reduce them to one cup, but that’s personal preference. White chips have become our number one choice, and I’m sure adding macadamia nuts would be divine.
These cookies do spread quite a bit; I only put 10 balls on a standard half-sheet cookie sheet. I also like to chill my dough a bit, since this dough is sticky soft. I melt my butter just a little less than what’s shown in the photo and let it cool a little. The cookies do puff in the oven, but quickly deflate when removed and rested.
They’re not the prettiest cookies I make but they’re definitely one of the tastiest.
Hey, how are you? I’m from Argentina and we use gr to measure would you help me with the gr version of the recipe pls?
Amazing soft cookies. Have good moisture and buttery taste.
These are beyond divine. I use whole wheat flour , orange extract (instead of vanilla) and a tsp. of espresso baking powder. They have an amazing orange chocolate flavor. The texture cannot be beat!
Thank you for the tip Iv never heard of espresso baking powder
The cookie dough was kinda crumbly so I added a little water and put the cookie dough in the fridge for 2 hours.
Loved these cookies ! This recipe is definitely a keeper :) thanks for sharing.
So I made these and they were so good but they were flat! I didn’t change anything other than I used Andes chocolate mints. Any thoughta?
I feel like a cup of butter was way too much for these cookies. I ended up adding about another cup of flour just to make the dough come together. Not sure what I did wrong. I’ve got them baking now but they definitely aren’t spreading out as much as I’m the picture. Maybe I should have left well enough alone!
Yes, alot of butter but definitely leave well enough alone! they bake out like the picture
I made these cookies and they spread out very thin. Over Cooked on the outside and undercooked inside. Not sure what I did wrong. I’ve never had this issue with baking cookies.
I just had the same issue!
Rolling the cookings “tall” instead of “round” helps a lot! You may need to bake them an extra minute or 2 depending on your oven, so I would keep an eye on them. I do this with 1 1/2 tablespoons of dough
It definitely depends on what kind of butter you use. I know when I used country crock they were super runny for that obvious reason… that stuff it’s real butter. This time around I used Land O Lakes extra creamy salted butter and they turned out unbelievably good. You just have to follow the recipe to a T.
The recipe should say 1 stick of butter not 1 cup, in my opinion. Mine turned out perfect using 1 stick
This is it! Been looking for the perfect chocolate chip cookie recipe for over twenty years and I finally feel like my search has ended. P E R F E C T in every way! Thank you
These are the ultimate cookies!! I used white distilled vinegar as I was out of ACV and they were out of this world!!! So so good!!
Yumm!!! These are so good! I did need them to bake a bit longer but overall they tasted great! I have made them a few times and every time they taste amazing!
Anyone add cornstarch for thickness?
Thanks!