The BEST Chocolate Chip Cookies. Ever.
This recipe for chocolate chip cookies will be your new go-to for this classic treat. Feel free to change out the chocolate chips for white chocolate, candy coated chocolates, dried fruits, or nuts. Make this recipe your own with whatever mix-ins your heart desires!
Equipment
- Cookie sheet
- Parchment paper
- Wire Whisk
- silicone spatula
- Cookie Scoop (or a couple of dinner spoons)
- Medium bowl
- Large bowl
Ingredients
- 1 Stick Salted butter, melted (1 stick=1/4 cup)
- 1/2 Cup Granulated sugar
- 1/4 Cup Packed brown sugar
- 1 Tsp Vanilla
- 1 Egg
- 1 1/2 Cups All purpose flour
- 1/2 Tsp Baking soda
- 1/4 Tsp Salt
- 3/4 Cup Semi-sweet chocolate chips
Instructions
- preheat oven to 350°F; line cookie sheets with parchment paper
- In medium bowl, whisk together flour, baking soda, and salt; set aside
- Whisk together melted butter and sugars until fluffy
- Add vanilla and egg and gently whisk together until just incorporated*
- Fold in flour mixture using silicone spatula until crumbles start to form
- Add chocolate chips and mix just until it all has come together evenly
- Scoop balls of cookie dough onto baking sheets, leaving about 1 inch of space between the portions
- Bake for 8-10 minutes (you’ll know they’re done when they are pale and fluffy and the edges are just starting to brown)
- Cool completely on a wire rack and then store in an airtight container for up to a week (though I don’t think they’ll take that long to get all eaten up!)
Notes
*Whisking too vigorously or for too long will result in a tough cookie.
Using salted butter is a must, and the addition of the 1/4 tsp of salt is also crucial. Trust the process; you won’t be disappointed.
No need to flatten the balls of dough before baking. They will level out by themselves, and this also makes for a nice texture when they’re done baking.