The Best Chocolate Chip Cookie Recipe Ever

30 mins
Serves 36
https://joyfoodsunshine.com/the-most-amazing-chocolate-chip-cookies/

Directions

  1. 1Preheat oven to 375 degrees F.
  2. 2Preheat oven to 375 degrees F.
  3. 3Preheat oven to 375 degrees F.
  4. 4Line three baking sheets with parchment paper and set aside.
  5. 5Line three baking sheets with parchment paper and set aside.
  6. 6Line three baking sheets with parchment paper and set aside.
  7. 7In a medium bowl, mix flour, baking soda, baking powder, and salt.
  8. 8In a medium bowl, mix flour, baking soda, baking powder, and salt.
  9. 9In a medium bowl, mix flour, baking soda, baking powder, and salt.
  10. 10Set the dry ingredient mixture aside.
  11. 11Set the dry ingredient mixture aside.
  12. 12Set the dry ingredient mixture aside.
  13. 13Cream together softened butter and sugars until combined.
  14. 14Cream together softened butter and sugars until combined.
  15. 15Cream together softened butter and sugars until combined.
  16. 16Beat in eggs and vanilla until light, about 1 minute.
  17. 17Beat in eggs and vanilla until light, about 1 minute.
  18. 18Beat in eggs and vanilla until light, about 1 minute.
  19. 19Mix in the dry ingredients until just combined.
  20. 20Mix in the dry ingredients until just combined.
  21. 21Mix in the dry ingredients until just combined.
  22. 22Add chocolate chips and mix well until evenly distributed.
  23. 23Add chocolate chips and mix well until evenly distributed.
  24. 24Add chocolate chips and mix well until evenly distributed.
  25. 25Roll 2-3 Tablespoons of dough at a time into balls.
  26. 26Roll 2-3 Tablespoons of dough at a time into balls.
  27. 27Roll 2-3 Tablespoons of dough at a time into balls.
  28. 28Place the dough balls evenly spaced on your prepared cookie sheets.
  29. 29Place the dough balls evenly spaced on your prepared cookie sheets.
  30. 30Place the dough balls evenly spaced on your prepared cookie sheets.
  31. 31Bake in the preheated oven for approximately 8-10 minutes.
  32. 32Bake in the preheated oven for approximately 8-10 minutes.
  33. 33Bake in the preheated oven for approximately 8-10 minutes.
  34. 34Take them out when they are just barely starting to turn brown; they will not look fully done.
  35. 35Take them out when they are just barely starting to turn brown; they will not look fully done.
  36. 36Take them out when they are just barely starting to turn brown; they will not look fully done.
  37. 37Let them sit on the baking pan for 5 minutes before removing to a cooling rack.
  38. 38Let them sit on the baking pan for 5 minutes before removing to a cooling rack.
  39. 39Let them sit on the baking pan for 5 minutes before removing to a cooling rack.

Ingredients

  • 1 cup salted butter softened
  • 1 cup salted butter softened
  • 1 cup salted butter softened
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 1 cup light brown sugar packed
  • 1 cup light brown sugar packed
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon sea salt
  • 1 teaspoon sea salt
  • 2 cups chocolate chips
  • 2 cups chocolate chips
  • 2 cups chocolate chips

Equipment

measuring spoonsmeasuring cupsKitchenAid Mixerspatula3 baking sheetsParchment Papercookie scoopsilicone baking mathand mixermedium bowlcooling rack

Tips

  • Do not over-bake the cookies; they should still look a little doughy when removed from the oven.
  • Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.
  • Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
  • To test if baking soda is active, combine 1/2 cup hot water, 1/4 teaspoon vinegar, and 1/4 teaspoon baking soda; a reaction should occur immediately.
  • To test if baking powder is active, add 1/2 teaspoon baking powder to 1/2 cup hot water; it should bubble immediately.
  • If using a convection oven, decrease baking temperature by 25 degrees.
  • You can substitute unsalted butter, coconut oil, vegan butter, or browned butter for salted butter.
  • For egg substitutions, refer to the eggless chocolate chip cookies recipe.
  • Organic cane sugar can be used instead of granulated white sugar.
  • Dark brown sugar can be used instead of light brown sugar for a stronger molasses taste.
  • Unbleached, all-purpose flour is recommended, and all-purpose gluten-free flour works well.
  • If using salt other than pure, fine sea salt, start with 1/2 tsp and adjust to taste.
  • You can use chocolate chunks, chopped chocolate, or chocolate chips; choose your favorite variety (milk, semisweet, dark).
  • To freeze cookie dough, roll into balls, flash-freeze on a parchment-lined baking sheet, then transfer to an airtight container and freeze for up to 2 months.
  • To bake frozen dough: thaw first at room temperature for 1-2 hours then bake at 375 degrees F, or bake from frozen at 350 degrees F for 15 minutes (place in oven as it preheats).