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 1/2 - 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}
Martha miller says
Cannot find entire recipe. So frustrating. Facebook shows your site and talks about Coconut Toffee pecan cookies. Give Directions but not ingredients
Mary Younkin says
Hi Martha, here is the recipe for the Toffee Coconut Pecan Cookies: https://barefeetinthekitchen.com/toffee-chocolate-chip-cookies/. If you scroll to the bottom of that post, you’ll see the printable recipe card at the bottom of the page. Happy baking!
Dawn says
Can you use milk chocolate chips instead of semi sweet?
Mary Younkin says
Sure can, if that’s your preference, Dawn!
Aminah says
Everytime I try to make the cookies they’re always cake like. What am I doing wrong?
Mary Younkin says
I have no idea, Aminah. It sounds like there might be too much flour in the recipe? How are you measuring it?
d says
Good
Mary Younkin says
I’m glad you like the cookies!
SARA FROST says
These are flavourless…. When asking yourself if you should follow this recipe the answer is no. Look at the recipe on the back of a bag of chocolate chips and follow that.
Mary Younkin says
I can’t imagine what went wrong with your cookies, Sara. Did you by chance substitute any ingredients?
meh says
yum trying it now it looks like alot
Mary Younkin says
I hope you love the cookies!
Sherrill M Stover says
More cake than cookie, very sweet.
Mary Younkin says
Sorry to hear the cookies weren’t for you, Sherill. They aren’t particularly cakey cookies though. Did you by any chance substitute an ingredient?
Eric P says
Made these with my kids last week, didn’t have vanilla extract so stumbled upon this recipe. They can out very tasty I wasn’t looking to make a lot so I halved the recipe and still seemed to come out perfect. My youngest made super tiny cookies and mine were closer to recommended portion, just watch the bake time if you try that. I prefer a crunchier cookie and so these ones cool faster than a “typical” bake it seems, which again for me is a plus.
Mary Younkin says
I’m so happy to hear that you’re enjoying the cookies, Eric!