The Best Chocolate Chip Cookies Recipe
The Best Chocolate Chip Cookies will bring ooey gooey happiness to your next get together, or you can keep them all to yourself. Get ready to bake up something truly awesome.
The best chocolate chip cookies are truly a claim to culinary fame. How do people who claim to have the “world’s best” _______ (fill in the blank) actually PROVE that their dish is indeed the best one in the known world?
We feel like this is as simple and taking a bite, savoring and sharing. These cookies fit the bill and are one of our most requested bring along for family gatherings. Family knows best!
The Best Chocolate Chip Cookies 101
One of the requirements for the best cookies is easy to pull together. These cookies also are soft, but with a great chewy texture and a buttery, chocolate loaded flavor. What you’ll need:
- Flour, baking soda, salt, cinnamon, unsalted butter, shortening, sugar, brown sugar, vanilla extract, eggs and bittersweet chocolate chips or chunks.
- If you want to make your own, check out this homemade vanilla extract from Veggie Balance. It’s so much more budget friendly making your own!
- You are welcome to substitute for alternative flours such as a gluten-free baking blend flour. You can also swap to make these dairy free. If you desire semi-sweet chocolate, we get it, but we prefer bittersweet for this combination.
- COOKIE PRO TIP: Allow your cookies to cool for a minimum of 2 minutes before scooping them off to tracking to wire cooling racks.
OUR SECRET INGREDIENT
We add a touch of cinnamon to these chocolate chip cookies, use bittersweet chocolate chips instead of semi-sweet and we tweak the fat ratio a bit, leaving them tender on the inside and crispy on the outside … just the way a great chocolate chip cookie recipe should be.
Once we figured out the secret to the best chocolate chip cookies, we moved on to make the best ever brownies, too. 😉
Store, savor and save your cookies
How to properly store your cookies: Cookies are good in an air tight container, stored at room temperature for about 3 days. Make sure to allow your cookies to completely cool before storing. If you want to keep them from sticking together, a layer of wax paper in between each layer does nicely.
Can I freeze chocolate chip cookies? Yes. Place your cookie on a flat pan and place in the freezer. Once frozen through, place your cookies in a flat bottom container and separate layers with parchment paper or wax paper. This is actually fabulous if you live alone and don’t want to demolish 3 dozen cookies in one week. ????
If I want my cookies warm? The best method we’ve found is to place your cookies back on a cookie sheet in the over for about 4-5 minutes at around 300 degrees. There is a chance your cookies will crisp up a little more, but they are still delicious.
These truly are the BEST chocolate chip cookies.
But, if you’re in the mood for some variety, we have a few other options to suggest:
- Keto Peanut Butter Cookies are a delicious cookie packed with protein. So yummy!
- Gluten Free Monster Cookies are bite-worthy with so much flavor. Your only limit is your creativity.
- If plain chocolate chip cookies aren’t enough for you, how about browned butter chocolate chip cookies with bacon?!
The BEST Chocolate Chip Cookies
- 16 oz. all-purpose flour , sifted
- 2 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cinnamon
- 8 oz. (2 sticks) unsalted butter
- 4 Tablespoons shortening
- 6 oz. granulated sugar
- 8 oz. packed brown sugar
- 2 tsp. vanilla extract
- 2 large eggs plus 1 egg yolk
- 8 oz. bittersweet chocolate chips or chunks
- Heat oven to 350 F. (325 convection)
- Line 2 sheet pans with parchment paper or silicone baking mats.
- In a small bowl, whisk together flour, baking soda and salt; set aside. In the bowl of a stand mixer, or a large mixing bowl, cream together the butter, shortening, granulated sugar, brown sugar, and vanilla on high speed until creamy and combined, about 2 minutes.
- Add eggs and yolk, one at a time, mixing well after each addition. Stir in flour mixture on low speed or by hand. Do not over mix! Stir in chocolate chips/chunks.
- Use a medium cookie scoop (2 Tablespoon size) to place 12 balls of dough on the pan, evenly spaced.
- Bake for 9-10 minutes. Remove pans from oven and allow to stand for 2 minutes on baking sheet before transferring to wire racks to cool completely.
Going to have to try these as I trust your judgement. My son adores my Chocolate Chip Oatmeal Cookies and the secret is a little cinnamon in them too, so these will sure to be something he’ll like.
Cinnamon in cookies is just a MUST in my book, Karen! Let me know how they turn out for you 🙂
Can’t wait to make Boo cookies!!!!
YAY! I hope you love them as much as Hasome does, Gigi! 🙂
Love the photo of Hasome! Love the story behind the nicknames ! He’s a keeper.
These might just be the world’s best Boo’s chocolate chip cookies.
You do have a point! However, isn’t Boo Weekly into baking, too?
Aww Adam, don’t cry. http://en.wikipedia.org/wiki/Boo_Weekley
Aww…love the story!! Love is sweet at any age!
Mmm…Chocolate chip cookies are my fav!! 🙂
Thanks for stopping by, Dee! These cookies will bring a smile to your lips 🙂
I love chocolate chip cookies thanks for sharing
Thanks for stopping by, Trina! I think everyone needs a good chocolate chip cookie recipe in their “arsenal” 🙂
Aww Becca that’s one of the cutest stories I’ve ever heard! I have to disagree with the best food part though… my recipes are the best because my kids said so. haha just kidding 🙂 I can’t wait to try your cookie recipe.
Hehehe… Thanks, Tammy! I think “favorite” is definitely in the eye of the beholder 🙂
Great Story! And the cookies look delicious!
Thank you, Renee!
These cookies do look great! I’m craving good old chocolate chip cookies now. Will have to surprise my husband with some warm cookies tonight!
Sometimes the classics are best, Shinee! Thanks for stopping by 🙂
Please post comments when people have made the recipe and give pros, cons or hints. Everyone saying that the recipe “sounds good” just wastes my time. Give me a recommendation please.
I’m sorry that the comments from other readers weren’t what you were looking for, Carole. If you have a specific question or can explain what type of recommendation you’re looking for, I’d be happy to try and help you.
I just finished my first batch, and popped one in my mouth! They turned out delicious! They make a really large batch of cookies. I only used what I had on hand. I uses mini chocolate chips that were semi-sweet, and had to use regular butter and omit the salt because I didn’t have any unsalted butter. I think it’s a pretty straight forward recipe, and the cookies are delicious! I don’t expect them to stick around long.
Mimi, I’m so glad to hear that you loved the recipe. If you make standard sized cookies, you’re absolutely correct that the recipe makes a pretty large batch. I’m a bit of a chocolate chip cookie glutton, so I use a 2 Tablespoon size cookie scoop when I make them.
These are the best chocolate cookies I have ever made! This is the recipe I’ve been looking for. I added more flour because they seemed too liquidy otherwise and baked slightly longer because I used a small ice cream type scoop.