# The Best Chocolate Chip Cookie Recipe Ever

This is the best chocolate chip cookie recipe ever with no funny ingredients or chilling time, resulting in a simple, straightforward, amazingly delicious, doughy yet fully cooked, chocolate chip cookie that turns out perfectly every single time.

- Servings: 36 servings
- Total time: 30 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- measuring spoons
- measuring cups
- KitchenAid Mixer
- spatula
- 3 baking sheets
- Parchment Paper
- cookie scoop
- silicone baking mat
- hand mixer
- medium bowl
- cooling 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).

## Source

- Original video: https://joyfoodsunshine.com/the-most-amazing-chocolate-chip-cookies/
- Recipe page: https://www.cliprecipe.com/recipe/949d0b98-ec97-425e-8595-b982e76007c5
- Extracted: 2025-07-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt