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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Made these and did sub white vinegar for apple and only used half of it. My cookies came out flat like a pancake but still tasted good! Thanks!
Mmmmm Mmmmm Good!!!
Ok, I’ve never written a review for a recipe I’ve made but I had to for this one. Holy moly these cookies were amazing!!! They were so easy to make and they were exactly how you would imagine the perfect chocolate chip cookie would be. Nice and crispy edge, soft and gooey interior, I’m in heaven!!! The dough ended up being so nice and a soft, fluffy consistency. I put my melted butter in the fridge for about 5-10 mins before mixing it and I think that really did it. This perfection! I did not change a single and will not in the future except to maybe add toffee bits or pecans for turtle cookies! Thank you for this recipe!!!!
Best cookie recipe by far! Crispy on the outside chewy in the inside! So yummy!
I have never prided myself on being a good baker until I made this cookie recipe. They came out delicious and I found the recipe to be so easy to make. Thank you so much for the best chocolate chip cookies ever!
*****NOTE: if your cookies are coming out weirdly thin/flat, try not melting the butter as much AND letting it cool for a few minutes before stirring it into the sugars. also, try adding a couple more pinches of flour. I realized that these were my problems and corrected it and they came out PERFECT!!!!!!! I have shared this recipe with almost everyone I know. the perfect cookie, hands down.
These are truly the BEST chocolate chip cookies I have ever made. Thanks for the recipe! So glad I happened upon this recipe. Perfection!!
What would happen if I made the dough 24 hours in advance and left in the fridge until ready to bake. I need to make a huge batch of cookies for a friend and I wanted to prepare tonight and bake tomorrow. How would that be, do I need to do anything special if the dough is cold?? Not frozen but cold. any advice welcome! I’ve never made dough in advance
I am wondering the same thing. Lots of recipes say put them in the fridge for a bit before baking so I think it would be ok. I’m just not sure about baking them immediately upon removal from fridge if it has been overnight
I’ve used this recipe for months no and have made it dozens of times. I have left it in the refrigerator for up to a week and pinched off a few cookies here and there. I store it in a tub (sometimes a ziploc bag). I find they are best when taken out 20 minutes or so prior to going in the oven. I still bake them at 350 and still get first day results.
Whenever I bake cookies I always chilled the dough first, at least a couple hours to (preferably) overnight. To me, this single step is so important with making cookies as it helps the cookie from spreading, especially when the recipe calls for melted butter. An added bonus of chilling the dough is the flavors settle and really come together nicely for your perfect cookie. Also, no need to do anything else. From the fridge, just scoop and plop onto sheet and pop into preheated oven. Enjoy!
Totally awesome cookies, thanks!!!
Followed all of the instructions. Used the right amount of ingredients and times.. they turned out completly raw.. 20 minutes later they are still raw.. :( very disappointed.
My dough came out super runny the first time so I added extra flour and they turned into chocolate chip pancakes. Tried again without adding the extra flour and made to sure follow all directions exactly, these things are so thin and messy. I’m so confused what I’m doing wrong and where all these amazing reviews are coming from??
You forgot the pecans….