These chocolate chip cookies were one of the first recipes I shared on the blog and I’m still ridiculously happy with them. I tried dozens of chocolate chip cookie recipes over the years, in a search for THE one recipe that will make me happy.
Everyone has their own opinion on what a chocolate chip cookie should be and for me, these are perfect; crisp edges, soft and chewy centers, plenty of chocolate chips and the perfect thickness.
I recently made a batch of these cookies while we were traveling, and didn’t have our GF flours at hand. They turned out as perfectly as ever and I couldn’t resist updating the photos and sharing the recipe with you once again.
This recipe makes a huge batch of cookies. I usually bake a few dozen and then freeze the remaining dough.
I love to have extra cookie dough in the freezer for those nights when we just want a few warm cookies after dinner. (Who am I kidding? That’s pretty much every night possible for Sean and me!)
If you are looking for a gluten-free chocolate chip cookie, these I Want To Marry You Cookies are spectacular and they are one of the most frequently made cookie in our home! And these Oatmeal Chocolate Chip Cookies are another huge favorite!
Chocolate Cranberry Cookies are buttery brown sugar cookies filled with melting chocolate chunks and chewy cranberries.
Favorite Chocolate Chip Cookies
Ingredients
- 2 cups butter cold and cubed
- 1 cup sugar
- 3 cups light brown sugar
- 4 eggs
- 6 cups all-purpose flour
- 2 teaspoons sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 4 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a silicone mat. Cream together the butter and the sugars. Add the eggs and beat until fully incorporated. Whisk together the dry ingredients and then slowly add to the wet ingredients. Fold in the chocolate chips. Use a medium size scoop to place generous 1 ½ - 2 tablespoon size scoops of dough onto the lined cookie sheet.
- Bake 11-12 minutes until just barely browned around the edges. Remove from the oven while still soft, as soon as they are puffy and cracked on top. Let cool 2 minutes on cookie sheet. Transfer to wire cooling racks and let cool completely before storing in an airtight container. Enjoy!
- FREEZER INSTRUCTIONS: You can scoop the cookie dough into balls and flash freeze them on a tray, then transfer them directly from the freezer to a baking sheet. Add about 1 minute additional cooking time if the dough is frozen. When I don't have time to pre-scoop the dough, I simply place all the dough together into a freezer safe ziploc and press flat. When ready to bake, set on the counter until soft enough to scoop the dough into rounds for baking. I usually let it thaw for about 20-30 minutes.
Notes
Cold and cubed butter is simply butter that has been sliced into small squares. I've made plenty of recipes with room temperature butter, melted butter, and cold butter. Each of those methods results in a very different cookie. The thickness and the chewiness of this cookie requires cold butter that has been cut into small 1/2" pieces to help it mix easily in with the butter. I've made these cookies both with and without vanilla. I actually prefer them without the traditional vanilla. Feel free to add a teaspoon or so if that makes you happiest.
{originally posted 5/28/11 – photos and recipe notes updated 1/9/15}
Inside a British Mum's Kitchen says
Well they certainly sound perfect, and look great too. I agree it's actually much more difficult to make a cookie than one thinks.
Mary
Tricia says
I have chocolate chip cookies on the menu for this weekend. These look great and so happy to see a combination of light and dark brown sugar. I am planning to try that too! Thanks Mary!
Deborahk says
Do you add the sugar to cold butter?
Mary says
Yes, you add the sugar to the cold butter.
Unknown says
No vanilla?
Mary says
You're welcome to add it, but I make this recipe without it. (I accidentally made the cookies without vanilla a few years ago and I really liked them that way!) The brown sugars provide a deep flavor and I have never missed the vanilla.
Phyllis says
Mary, can you please post how you freeze then bake the dough? Thanks!
Mary says
I've added the freezer instructions above, Phyllis. Enjoy!
Anonymous says
Do you get the same results if you freeze some of the dough to use at a later time or make the cookies and freeze them.
Mary says
Yes! Absolutely. I've added freezing directions above.
Kim Honeycutt says
Chocolate chip cookies are my favorite cookie. These sound so good.
Would it be OK to cut each ingredient in half to make a smaller batch? I can't be trusted with that many cookies and if the dough was there, I'd be baking them!! 🙂 Pinning it!!
Mary says
Of course! Feel free to size down the recipe for a smaller batch.
Anonymous says
Three cups of brown sugar? Isn't that a lot? I was just a little surprised by that amount. I'm going to give them a try tomorrow.
Mary says
This recipe makes at least 6 dozen cookies. Feel free to reduce it in half for a smaller batch!
Anonymous says
Can the recipe be cut in half? Will you get the same results?
Mary says
Absolutely! It will work great that way as well.
Lisa @ The Meaning of Me says
Your I Want to Marry You cookies have become our absolute favorite here!
Anonymous says
Just made these, and they are amazing! Thanks for the recipe- I think I've found my go-to chocolate chip cookie!
love to cook! says
Do you use unsalted butter?
Mary says
I prefer salted butter. 🙂
Tayla Afato says
Can you add any extras like almonds and peanuts or something????
Mary says
Sure thing. Just add your favorites in with the chocolate chips!
Anonymous says
Hi,
I have made your white cake in the past and love it – what kind of flour are you using here? Is it a GF blend that you can buy at the store or a mix of GF flours?
Mary says
This is one of my older recipes (updated from 4 years ago) and the cookies are made with a traditional all-purpose flour. However, this recipe here:
https://barefeetinthekitchen.com/2012/05/i-want-to-marry-you-cookies-gluten-free.html
is my all-time favorite gluten-free chocolate chip cookie! I hope that helps!
John'sMom says
I have been on the search for a good chocolate chip cookie. I didn't find that – I found the PERFECT chocolate chip cookie! Thank you so much for this recipe! I did add two things – vanilla & espresso powder – but it is the core recipe that is what I've been searching for. I am not generally a big fan of chocolate chip cookies but only because none I've had before taste like these. I genuinely love these! The look of absolute pleasure on my 12-year-old son's face when he bit into one was pure gold. The vanilla bean paste & espresso powder were good additions but I've used them in other recipes with nowhere near these results. I think my search is over.
Brandi says
This is a great recipe! Mine turned out a bit fluffy but i think i made the dough balls to big. I cut the in half and it made 28 cookies.
Logan says
It was fluffy and didnt cook all the way through unless i burnt the bottom
Not happy
Chris says
I’m attempting to bake these now lol
alison says
Delicious! Thank you so much for sharing this recipe!
Mary says
Hi Alison, I’m so glad that you are enjoying the cookie recipe!
JOSiah says
Do you have to have baking soda?
Mary Younkin says
Yes, this recipe requires baking soda, Josiah.
Rose says
This recipe is on deck for my weekend baking, thanks! FYI: the recipe lists “6” servings. Should that say “6 dozen” instead?