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‘ chocolate chip cookies are completely buttery, chewy, thick and chocked full of rich, semi-sweet chocolate chips.

They are a perfect 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?

Print Recipe

4.06 from 178 votes

Perfect Chocolate Chip Cookies

These perfect cookies are buttery, chewy, thick and chocked full of rich, semi-sweet chocolate chips. Absolutely divine!

Prep Time10 mins

Course: Dessert

Cuisine: American

Servings: 18 large cookies

Author: Kim Lange

Ingredients

• 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

Instructions

• Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
• 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 until smooth and mixed together well.
• 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.

Notes

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.