Perfect Chocolate Chip Cookies

4.44 from 3179 votes

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

Prep Time10

Cook Time12

Course: Dessert

Cuisine: American

Keyword: chocolate chip, chocolate chip cookies, classic cookies, cookies

Servings: large cookies

Calories: 256kcal

Author: Kim Lange

1 ½ cups all-purpose flour 1-2 tablespoons of flour can be added if you want even thicker cookies, but make sure you are measuring flour correctly.
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter see notes below, room temperature
½ cup firmly packed light brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
2 ¼ cups semisweet chocolate chips I used Ghiradelli semi-sweet. Use less chocolate chips if you want more cookie and not as much chocolate such as 1 1/4 cups to 1 1/2 cups. (Can also use chocolate chunks)

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, whisk or sift the dry ingredients: 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.
Add chocolate chips and continue mixing on low or stir in with a wooden spoon, without overmixing, just until cookie batter is incorporated.
Using a small or large ice cream scoop or heaping tablespoon, drop the cookie dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making. To get extra thick cookies, place all the cookie dough scoops in the fridge for 15-30 minutes before baking.
If you like rolling cookie dough balls, you can do that as well, just don't overwork the cookie dough for the best texture and flavor.
Bake the cookies, 1 cookie 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, Extra large cookies 14-18 minutes
Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
Makes 15-30 cookies depending on size.

Butter Tips How to Avoid Flat Cookies: Be sure your butter is room temperature (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put the cookie dough 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.
Baking Soda Tip: 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.