Hey ya’ll! I have another chocolate chip recipe that I want to share with you and this is definitely another favorite, best-loved chocolate chip cookie to add to the blog. We can never have enough cookie recipes can we?? Nope!!
These are seriously, the most sublime, “Perfect Chocolate Chip Cookies“!
Look at that gorgeous chocolate!! Are you addicted to these gorgeous beauties?
Pssst…
Here are some other chocolate chip cookies you just gotta rock ‘n roll!
“Phenomenal” Milk Chocolate Chip Peanut Butter Cookies
Nutella Marbled Chocolate Chip Cookies
OMG! Ultimate Milk Chocolate Cashew Cookies
But Wait! Just a few pointers before you start! 🙂
- You must follow the directions to a ‘T’. I read the comments on Williams Sonoma Taste and some of the issues were flat cookies and too many chocolate chips, so I did decrease the chocolate chips 1/4 cup for this recipe, which are still chocked full of chocolate chips. Ghirardelli Chocolate Chips. 🙂
- And, secondly to avoid ugly, flat cookies, be sure your butter is room temperature (not melted or even softened), and use a cooler dough vs. warm dough. Just pop it in the refrigerator a bit before baking if it feels warm.
- Chocolate Chip Tips: If you’re in chocoholic mode, go the full 2 1/4 cups of chocolate chips as the recipe calls out. If you want to tone down the chocolate chips, just use a lesser amount to your liking. 1 1/2 cups is good for those that want chocolate flavor, but not chocolate overload. 🙂
- For more cookie tips go here.
These sweet ‘perfect‘ cookies are completely buttery, chewy, thick and chocked full of rich, semi-sweet chocolate chips.
They are a chocolate chip cookie lover’s dream!
The recipe is simple and it’s probably my all-time favorite chocolate chip recipe of all time. If you try them, you might decide this is your go-to chocolate chip cookie too! Let me know!
Check them out at Brit+Co for “The 8 Most Popular Recipes on Pinterest RN“ AND Pinterest’s “Nailed it: Top food tries on Pinterest“ too! ‘Perfect’ Chocolate Chip Cookies? Anyone?
Here’s a video how!
- 1 1/2 cups all-purpose flour see notes below
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter see notes below, room temperature
- 1/2 cup firmly packed light brown sugar
- 6 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet
-
Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray..
-
In a medium bowl, sift the flour, baking soda and salt together.
-
In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
-
Add the egg and vanilla and mix on low speed until mixed in.
-
Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
-
Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
-
Chill dough if dough is warm.
-
Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
-
Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
-
Small cookies bake 8-10 minutes
-
Large cookies bake 10-13 minutes.
-
Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
-
Makes 18 -30 cookies depending on size.
Butter Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking.
Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.
Make sure your baking soda is not expired.
Chocolate Chip Tips: If you're in chocoholic mode, go the full 2 1/4 cups of chocolate chips as the recipe calls out. If you want to tone down the chocolate chips, just use a lesser amount to your liking. Â
wow! These look amazing, I love cookies and will have to try this recipe!
http://oliviaredfern.blogspot.com/
Thanks Olivia! I hope you try them, they are my new favorite! 🙂
They certainly look perfect to me! 🙂
Thanks Teresa, they are that for sure 🙂
These look amazing… and I need them today!
Jennifer, this is hands-down my favorite chocolate chip cookie right now. Of course I’ll keep making more kinds, always because I love trying new recipes and tweaking! Thanks for stopping by, I hope you make them! 🙂 Happy Friday!
This recipe looks so delicious, I can’t wait to test it out! You can never have too many cookie recipes under your belt, especially if they’re solid go-to’s! I’m always looking for ones loaded with chocolate chips, (the best kind obviously). I don’t think a lot of people realize how much of a difference letting your dough chill and not over mixing help improve your cookies! TOTALLY worth it! 🙂 Thank you for sharing!
Ariel, I couldn’t agree more. Cookies rule! I hope you love them! 🙂
these look unreal! definitely need to whip up a batch of these guys!! pinning!
Amanda, thanks so much for stopping by and pinning! 🙂 They are beautiful and perfect! 🙂 Hope you enjoy!
You can never have too many chocolate chip cookies. I might have to go make some now. Thanks :).
Margaret, I agree! Chocolate chip cookies are classic! Thanks so much for stopping by, and I hope you try them!
These cookies were the best I have made yet! The lasted about 2 minutes…perfect texture!!!!!
So happy to hear that Stephanie! 🙂 Awesome!
Hi,
Can the recipe be easily doubled or tripled?
Hi Amanda! I think you could. I would make the cookie dough doesn’t get too warm setting out, or the cookies won’t set up. Hope you love them! 🙂 Thanks for stopping by.
i did not have vanila extract but it still worked out great
Gorgeous cookies! Loving all of that gooey chocolate – they look epic! 🙂
Thank you so much Claudia! 🙂