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If you love your chocolate chip cookies to be soft, but not cakey, chewy, and absolutely full of chocolate chips, then you are going to love this recipe for the Perfect Chocolate Chip Cookies!
I’m pretty picky about my chocolate chip cookies. I mean, I’ll eat just about any chocolate chip cookie, but for me to want to go through the hassle of making them, I want to LOVE the recipe. After some tweaking, I finally have a recipe I love and it’s so simple and easy!
Perfect Chocolate Chip Cookies
The perfect chocolate chip cookie will all depend on the eater of course, but for us, these are perfect! They come together in just 20 minutes and pair perfectly with either a cold glass of milk or a hot cup of coffee!
Tips for Making the Best Chocolate Chip Cookies
One of the best tips for making the perfect chocolate chip cookies, all depends on cook time and ingredients. You may have seen charts where they show the differences between chocolate chip cookies baked with too much or not enough flower, only baking soda, only baking powder and so on.
- Don’t Overbake. Let them cool on the pan for ten minutes before transferring them to the cooling rack, as the pan’s residual heat will continue baking them.
- Use Room-Temperature Ingredients. This recipe uses room-temperature butter (yes, it makes a difference), and baking soda only (meaning I excluded baking powder from the recipe). Also, leave the egg out of the refrigerator for thirty minutes before making these.
- Spacing Matters. Leave at least an inch of space between cookies to keep them from merging into one giant cookie. (Although, if it WAS one giant cookie, you could tell people you only ate one cookie, and it would technically be true.)
Even More Dessert Ideas
Perfect Chocolate Chip Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/4 brown sugar packed
- 1 teaspoon vanilla
- 1 egg
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- pinch of salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350.
- In a large bowl, use a fork to beat the butter and both the sugars until they’re creamy.
- Add in the vanilla and the egg and mix for about 30 seconds, or until the egg is mixed in well.
- Add in the flour, salt and baking soda and mix until well combined.
- If the dough is still very wet, sprinkle another handful of flour over the top of the mixture and combine.
- Coat your hands in flour, and quickly roll the dough into about 1″ balls and place them on a greased cookie sheet.
- Bake for 14 minutes at 350.
- They will still look undercooked, but remove the pan from the oven and place it on a cooling rack anyway. They will continue to cook on the pan for a few minutes.
- Once they’ve cooled on the pan for about 10 minutes, you can move them to the cooling rack.
Nutrition
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