Best Ever Chocolate Chip Cookies
User Reviews
4.7
492 reviews
Excellent
Best Ever Chocolate Chip Cookies
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These Chocolate Chip Cookies are my go-to cookies for whenever we have a sweet tooth or want something yummy and quick. They're chewy, soft and just simply the best! Incredibly easy to make, no chilling time, perfect every single time!
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Ingredients
- ¾ cup brown sugar packed
- ¾ cup sugar
- 1 cup butter unsalted, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2¾ cup all-purpose flour
- 2 cups chocolate chips semi-sweet
Instructions
- Prep oven and baking sheets. Preheat your oven to 375°F. Line a couple baking sheets with parchment paper or leave ungreased.
- Mix sugars and buter. In a large bowl or the bowl of you mixer add the sugars and melted butter and mix well until creamy using the whisk attachment.
- Incorporate eggs and vanilla. Add the eggs, vanilla, baking soda and salt to the bowl and beat on low speed until well incorporated, for about 30 seconds.
- Mix in flour. Changet to the paddle add the flour to the bowl and mix until crumbles form. Note that you could mix your flour with the salt and baking soda, but I don't find that it makes a difference at all.
- Add chocolate chips. Add the chocolate chips to the bowl and use a spatula to mix them in to the dough.
- Form cookies. You can use a small cookie scoop to scoop out cookie balls or use your hands to roll out the dough into balls, up to you how big you want your cookies. Place them onto the prepared baking sheet. This recipe yields around 50 cookies if using a small cookie scoop or about 30 cookies if using a medium scoop. If you can only bake one baking sheet at a time, place the remaining cookie dough in the fridge until ready for the next batch. Repeat with remaining cookie dough.
- Bake cookies. Bake 9 to 11 minutes or until just barely golden around the edges of the cookies. DO NOT OVER BAKE.
- Cool and enjoy. Let them cool on the baking sheet for about 15 minutes, then transfer them to wire rack to finish cooling or enjoy eating them.
Equipments used:
Notes
- Why melt the butter: Melt the butter in the microwave for about 30 to 40 seconds until it's almost entirely melted but not hot. I find that if you just use softened butter the cookies will not spread enough, this way melted butter will give you the perfect cookie every time.
- Dough too sticky: If you find that the dough is too sticky, add a little bit more flour. You should be able to form it into a ball with your hands but still easy to handle.
- How do I store them: Store them in an airtight container, and they will stay soft and chewy for about 2 to 3 weeks at room temperature. You can also freeze them in an airtight container, or wrap them in individually, then place them in an airtight container.
- Nutrition: Nutritional information assumes recipe will yield 30 cookies. It depends on the size of the cookie scoop you use. I've made these with a smaller cookie scoop and ended up with 50 cookies.
Nutrition Information
Show Details
Serving
1cookie
Calories
201kcal
(10%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
29mg
(10%)
Sodium
71mg
(3%)
Potassium
26mg
(1%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
232IU
(5%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 201kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 71mg | 3% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
492 reviews
Excellent
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