This is the chocolate chip cookie recipe you've been searching for.
I know you've read that 1,000 times on 1,000 blogs, each one promising the best-ever chocolate chip cookie recipe (we're guilty of it, too). And it's actually not a bad thing to have more than one cookie recipe you love. If you want a cookie quickly (no stand-mixer involved), you'll want to try this no-fuss recipe. And if you want a sweet and salty cookie, this pretzel version is for you. On a health kick? We've got you covered with a butter-free coconut oil cookie, which stay soft and chewy days after they're baked.
But if you're in the mood for a super soft, buttery, nostalgic chocolate chip cookie, the one that will satisfy your cravings and please your friends and family, this is the only recipe you need. The addictive dough is studded with just the right amount of chocolate, and each and every bite is better than the last.
The secret to the perfection? Well, there are a few. Firstly, there are both chocolate chips AND chocolate chunks in the dough, which makes for a delightful textural contrast. I highly suggest splurging and using high-quality chocolate (we used Ghirardelli). The second tip (but perhaps the most important) is being sure not to overbake these. Pull them out of the oven when they still look underdone, because they will bake more on the cookie sheet as they're cooling. Now, who's ready to get started?!
Perfect Chocolate Chip Cookies
Makes 12 cookies
- 8 tablespoons unsalted butter
- 1/2 cup white sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups all purpose flour (more as needed—see notes in recipe)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup chocolate chips and chocolate chunks (use a combination)
Preheat the oven to 350 degrees F.
Microwave the butter for 40-50 seconds, until just barely melted. Begin watching it after 30 seconds to make sure you pull it out before it gets too hot.
Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment and beat until creamy. Add the vanilla and the egg and beat on low speed until just incorporated (about 10 seconds).
Add the flour, baking soda, and salt, and mix until crumbles form. Use your hands to form a dough ball—it should be in between "wet" dough and "dry" dough. Add more flour if the dough is too wet...if you're having trouble deciding, watch this video, or look at these photos. Fold in the chocolate chips with a rubber spatula.
Roll the dough into 12 large balls and place on an ungreased cookie sheet (or line a cookie sheet with a silipat). Bake for 9-11 minutes until the cookies look puffy and just barely golden. Don't overbake! This is crucial, because it is what makes the cookies soft.
Let them cool on the pan for 30 minutes or so, during which they will turn into dense and soft cookies. Store in an airtight container (if you have any leftover, which is highly unlikely).
Recipe adapted from Pinch of Yum.