Go Back Email Link
+ servings
How To - Baking Perfect Cookie Tips!
Print Recipe Add to Collection
4.44 from 3178 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 minutes
Cook Time12 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chip, chocolate chip cookies, classic cookies, cookies
Servings: 18 large cookies
Calories: 256kcal
Author: Kim Lange

Ingredients

  • 1 ½ cups all-purpose flour see notes below
  • 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)

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 dry ingredients: flour, baking soda and salt together or you can whisk together as well.
  • 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.

Video

Notes

  • 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 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.
  • 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.  

Nutrition

Calories: 256kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 134mg | Potassium: 152mg | Fiber: 2g | Sugar: 18g | Vitamin A: 182IU | Calcium: 24mg | Iron: 2mg