This is the BEST Chocolate chip cooke recipe ever! When you are make this easy chocolate chip cookie recipe you are going to end up with the most amazing soft chocolate chip cookies that are going to disappear of the plate and be loved by everyone!
BEST Chocolate chip cookies recipe
Seriously this is the perfect chocolate chip cookie recipe to make if you are wanting the most amazing fresh baked chocolate chip cookies to enjoy.
I think it is is important when making cookies it is a must to have a perfect chocolate chip cookie recipe to go to.
I love my peppermint chocolate chip cookies, bakery style chocolate chip cookies and cherry chocolate chip cookies it is important to have an amazing traditional chocolate chip cookie that you know everyone will love when you bake them.
Recently I updated the photos for this perfect chocolate chip cookie recipe, that I originally posted here on the blog in 2014. So if you are making this recipe and have been enjoying our recipes for years, this is the same recipe, just new photos.
This soft chocolate chip cookie recipe was 5 years in the making to come up with the PERFECT chocolate chip cookie recipe.
Thankfully my husband did not mind one bit being the personal taste tester as I continued to perfect it. My kids love this homemade chocolate chip cookie recipe and it is the homemade cookie recipe they ask me to make the most.
Looking for more cookie recipes? Check these out!
- Christmas pinwheel cookies
- Snowman Nutter butter cookies
- Oatmeal Cranberry Cookies
- Pumpkin Gingersnap cookies
- Christmas M&M Cookies
One of the most important things for me when making cookies is that they are soft. I love nothing more than a soft fresh baked cookie coming out of the oven. These soft chocolate chip cookies are ones I have to tell myself a few times not to eat until they are fully cooled or I will eat them before they are done!
How long do fresh chocolate chip cookies last?
Stored in an air tight container, fresh chocolate chip cookies will last for 2-3 weeks. That is if your family does not eat them all on your first.
How to store these cookies
The best way to store these homemade cookies is in an airtight container at room temperature. To store the cookies, let them cool completely and then place one layer in an air tight container, layer a piece of parchment paper and another layer of cookies and continue until all the cookies are in the container.
If you notice the cookies are loosing moisture, add a piece of bread to the container and it will help keep the cookies soft and the moisture in the air tight container.
Freezing Chocolate Chip Cookies
Fresh baked chocolate chip cookies will keep in the freezer for 3-4 weeks. To freeze these cookies, allow the cookies to cool completely. Then place a piece of parchment paper on a room temperature baking sheet and lay the cookies in a single layer on the tray. Place the tray in the freezer for 1-2 hours until the cookies are fully frozen. Remove the frozen cookies from the tray and store in a zip-lock plastic bag.
How to freeze chocolate chip cookie dough
If you are planning on doing a lot of cookie baking sometimes it makes life easier to make the cookie dough ahead of time and then freeze it. Having frozen cookie dough in the freezer also makes it easier to make fresh baked chocolate chip cookies anytime you want to.
If you are going to freeze the chocolate chip cookie dough, follow all of the steps of this recipe up to the baking step. Do not bake the cookie dough balls. Place a piece of parchment paper on a room temperature baking sheet and lay the cookie dough balls in a single layer on the tray. Place the tray in the freezer for 1-2 hours until the cookie dough is fully frozen. Remove the frozen cookie dough balls from the tray and store in a zip-lock plastic bag.
Frozen Chocolate chip cookie dough will keep in the freezer for up to 3 months.
How to bake Frozen Chocolate chip cookie dough
Remove the amount of cookies you want to make, place the cookie dough balls on a baking sheet and bake at 325 for 17-18 minutes. Then remove the cookies from the oven and let them continue to cook while on the baking sheet for an additional 5 minutes. The heat from the baking sheet will keep the cookies cooking.
Tips for making the BEST Chocolate Chip cookies
Do NOT over bake the cookies. 16 minutes is the max amount of time that you want to cook the cookies in the oven. They will still look raw in the middle but the remanding heat from the cookie sheet will finish cooking them.
Measure Exacts. I know some may thing this goes with out saying but when you are baking chocolate chip cookies it is VERY important to be sure to follow the ingredient measurement exactly.
Space out the cookies when you put them on the baking sheet. It is important that you leave room on the baking sheet between the cookies when you put them on the tray.
Don’t remove the cookies from the tray too quickly. I won’t lie it is totally tempting to want to enjoy a fresh out of the oven chocolate chip cookie as soon as you take them out of the oven. However those 5 minutes on the tray are needed for them to finish baking properly and give you the soft chocolate chip cookie you want and love.
My BEST Cookie tip for making cookies is to get a cookie scoop – seriously it makes scooping the cookie dough so much easier and then you end up with that perfect cookie shape!
Why are my Chocolate Chip Cookies flat?
There are two main culprits for chocolate chip cookies going flat, the butter is too warm when you are putting them in the oven and the oven is not warm enough.
When you are mixing the butter, mix it in a stand mixer right out of the fridge. You want the butter to still be cold when you are making your chocolate chip cookie dough.
Be sure that the oven is heated fully to 325 degrees before putting the baking sheets of cookies in the oven.
Soft Chocolate Chip Cookies Ingredients
- baking soda
- unsalted butter
- baking powder
- granulated sugar
- kosher salt
- light brown sugar
- vanilla extract
- chocolate chips
How to Make Soft Chocolate Chip Cookies
Preheat the oven to 325 degrees.
Whisk the flour, baking soda, baking powder, and kosher salt together in a medium bowl.
Beat your butter, brown sugar and sugar together with your mixer on medium speed until light and creamy, about 5 minutes.
Add in the eggs and the vanilla just until combined. Turn the speed down to low and carefully add in the flour mixture just until it is combined.
Stir in the chocolate chips.
With a small scoop, scoop out the dough and refrigerate for two hours.
Roll each scooped cookie in your hands so they are round and smooth.
Place them on a cookie sheet two inches apart. Bake for 14 to 16 minutes, just until the edges start turning brown.
Let them cool on the cookie sheet for 5 to 10 minutes.
Looking fore more chocolate chip cookie recipes? Check these out!
- Halloween chocolate chip cookies
- Pumpkin Chocolate chip cookies
- peppermint chocolate chip cookies
- Chocolate Chip Cookie Sandwich
- bakery style chocolate chip cookies
- Chocolate Chip Meringue cookies
- cherry chocolate chip cookies
- Eggless Chocolate Chip Cookies
Soft Chocolate Chip Cookies
- 17 oz flour or 3 3/4 cups flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/4 cups sticks unsalted butter 2.5 sticks unsalted butter
- 10 ounces light brown sugar or 1 1/4 cups light brown sugar
- 8 ounces granulated sugar or 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 20 ounces chocolate chips or 3 cups
- Preheat the oven to 325 degrees.
- Whisk the flour, baking soda, baking powder, and kosher salt together in a medium bowl.
- Beat your butter, brown sugar and sugar together with your mixer on medium speed until light and creamy, about 5 minutes.
- Add in the eggs and the vanilla just until combined. Turn the speed down to low and carefully add in the flour mixture just until it is combined.
- Stir in the chocolate chips.
- With a small scoop, scoop out the dough and refrigerate for two hours.
- Roll each scooped cookie in your hands so they are round and smooth.
- Place them on a cookie sheet two inches apart. Bake for 14 to 16 minutes, just until the edges start turning brown.
- Let them cool on the cookie sheet for 5 to 10 minutes.