Soft and chewy, these sweet little golden cookies are filled with chocolate chips! This is the best chocolate chip cookie recipe. Hands down.
I can’t see why people wouldn’t love chocolate chip cookies! It’s as old-fashioned American as sports, hunting, apple pie and bake sales. Or after school specials and after school snacks.
Yes honey, nothing is better than grabbing some fresh cookies and some milk before watching Boy Meets World and starting on some homework.
What? I was a 90’s baby!
Anyway, back to cookies.
I love a good rich, chewy, chocolate chip cookie that stays soft the next day. Because let’s face it, no one wants a rock for a cookie. Or a dried out ole crumbly one either. I call these the best chocolate chip cookie because not only are they rich, soft, and chewy, but they have just enough chocolate chips to give you that sweet chocolate burst within every bite of soft, buttery cookie, and are thick and pillowy and just oh-so-perfect in texture. I mean, just look at that crag!
Over the years, I’ve made many attempts at making the best chocolate chip cookie recipe, and finally I got a recipe that I don’t have to fuss with. I don’t have to worry about what exactly will come out of this batch; if the butter was too melted, do I need to add shortening, what about the sugars? None of that. It’s a simple, easy recipe to follow. And it makes plenty of them!
To share, of course.
Speaking of sharing, go ahead and pin this recipe! Share it on Facebook, share it on Twitter, call your mom and tell her about it. Everyone likes cookies, especially chocolate chip cookies.
- 1 8 oz stick butter, unsalted
- 1/4 cup raw sugar
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 1/2 tsp vanilla bean paste
- 1 1/2 cup White Lily all purpose flour or pastry flour
- 1/2 tsp baking baking soda
- 1/2 tsp kosher salt
- As many chocolate chips as you want I use a little less than 1 cup
- Preheat oven to 350 degrees F. Cream sugars and the melted butter with an electric beater or stand mixer on low until completely combined. If you have un-melted pieces of butter in the liquid butter, don't worry, it'll melt down in the mixture.
- Add the egg and vanilla until just beaten in (about 10 seconds), do not over mix. It makes hard cookies. No one wants a hard cookie.
- The electric mixer isn't need anymore, instead mix the flour, baking soda, and salt into the wet ingredients with a spatula until the flour is just incorporated. It should kind of have the texture of 'moon sand' and come together into one soft mass that is easy to manipulate with your hands without being gooey and sticky.
- Toss in the chocolate chips and use a spatula or your hands to mix them into the dough.
- Use a cookie scoop to make even cookie balls and place them onto a baking sheet lined with parchment paper. Bake each batch for 10 minutes. Do not over bake! It's better to pull out early than to pull out late! They should have slightly golden edges and be very puffy looking when taken out.
- Let them cool for 5 minutes on the pan, then allow them to cool for 15 minutes on a cooling rack.
- Keep in an air tight container (like a plastic zip top bag!) and they'll stay fresh for at least 3-5 days. If they last that long.