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.
RELATED: Don’t miss my new blog: Christmas Cookies (dot com!)
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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
- Buckeye Candy
- 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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Nutrition
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I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!
I browned the butter then cooled it to mostly solid again but other than that did what the recipe said. Turned out great! Been trying to make a perfect cookie finally found one!
This is my go to recipe. The first couple of times I made them they were perfect. Then they did start spreading. I’m pretty sure the issue is not giving the butter enough time to cool like the recipe says. This time I used room temp butter before slightly melting in the microwave so it doesn’t take too long, and did this before I even started measuring out the rest of the ingredients so it was not warm at all when I mixed it with the sugars. Turned out great!
I’ve made this recipe several times already, they taste amazing, chewy and crispy edges but they usually end up kinda flat, I use room temp butter btw.. but this time I forgot to add the brown sugar!!! My cookies were thick and chewy, not flat at all!
These cookies really ARE the best chocolate chip cookies I’ve made, and I’ve made a LOT.
Thank you!
These are delicious! Thank you for the recipe! It would be great to know how you’re measuring your four as that component seems to be key to the recipe. Are you just scooping straight out of the sack, or doing the fluff and spoon method? If you could do your usual measurements and then weigh it in grams would be so helpful, but I understand if you can’t.
Usually two cups flour can weigh anywhere from 240-250 grams depending on what measurement you follow. I just have a feeling you might need more than 250 grams based on the comments about cookies coming out flat. Thanks!
It’s true!!! They ARE the best! I did find out that parchment is the way to go. I tried my silpat and everyone asked what was wrong with the cookies. 😂 So, be sure and use parchment, like the author says!
Hi, my late MIL made the best Chocolate Chip Cookies, or so I thought! I’ve made these about a dozen times now and they disappear quickly!! Thanks so much for sharing your amazing recipe!!
I am a new subscriber and The Best Chocolate Chip Cookies is the first recipe I tried. There are good recipes and then there is The Best….which is this one!! I have no desire to search for or try another chocolate chip cookie recipe because this one is perfection! My family and I thank you🍪❤️🍪
Can i use the kitchen aid mixer for this recipe ?
Absolutely!
Yes!
My mistake! Must’ve messed up that batch somewhere. Thanks for letting me know