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.
These were so yummy
Thank you so much SaschaA! I’m so glad you liked them.
Are you able to use margarine instead of butter?
Kerry,
Margarine has greater shortening power than butter, containing milk solids. You can substitute margarine for butter but the cookies will probably run all over the place from what I’ve learned. If you try it and it works, let us all know! Good luck! 🙂
These cookies look amazing!!! I don’t know which one is pulling me harder, the meting gooey chocolate chips or the wonderful golden brown colour or the thickness of the cookie….. I can hardly wait to get these done 🙂
Thank you Sindhiya! I hope you enjoy them! 🙂
Hi!
Thanks for the recipe!
Made half of the amount and still got 16 quite big cookies, but it took over 20 minutes before they even started to feel firm when lightly touched. I never know when I should get these cookies out of the oven because this time I waited too long and they’re now crisp, but they do taste really good 🙂
I’m so glad you enjoyed them Sue! 🙂
I just made these last night and they were absolutely perfect. This morning I ate one had had been left out and it was still really squishy and sweet and just delicious haha the only thing I changed was that I browned the butter and I chilled the dough for multiple hours
I cooked these for 10 minutes and after cooling they where a little crunchy. Next time i will check after 6 minutes. The taste is good.
Glad you enjoyed them Nikki! 🙂
Do these need to adapted for high altitude? Like Utah?
Lydia, I am not familiar with high altitude baking. 🙁 I’m sure you could google it and see if baking chocolate chip cookiess at high altitude needs adjusting. Sorry and good luck dear!
Oh my! These are so good! My new go-to chocolate chip cookie recipe. Thanks!
I’m so glad you enjoyed them Sarah. 🙂
They look fabulous, but every time I have used the Ghiradelli chocolate my cookies always fall apart when I go to take them off the cookie sheets, Please let me know what I am doing wrong. Thanks!
Barb, Are you letting these cool completely on the baking sheet before removing them? They will fall apart if you don’t…Hope that helps?
Hi when I tried the recipe the dough came out dry…not sure what I missed.
Not sure if you overbaked or added too much flour?