Crispy outside and soft inside, thick, and rich with two types of chocolate chips, the Best Chocolate Chip Cookie EVER is simply perfect. For chocolate chip lovers everywhere, this is one cookie you need to try out and I’m sure you’ll love it like I do!
I grew up on Toll-House cookies, and remember many happy days arriving home to a batch fresh from the oven. I still like them but I am always looking for the “next best” cookie.
I don’t like flat chocolate chip cookies, and I like them stuffed full of chocolate chips, crispy on the outside and soft on the inside. These cookies fit that criteria and more. They are simply the best cookies I have ever made!
I know that people like their cookies at different levels of “doneness.” To get them soft inside like I love them, they will seem a little underbaked. So, bake your cookies to the way that you like them!
Why you’ll love this Best Chocolate chip cookie ever recipe
Super chocolaty with dark and semisweet chocolate chips throughout
Easy recipe using pantry staples so you can make them anytime
Makes lots of cookies so you can enjoy them and share with others, too
Great cookies to bake for school events, picnics, parties and other occasions
Ingredients
Salted butter
Light brown sugar
Dark brown sugar
Granulated sugar
Eggs
Vanilla extract (or vanilla bean paste for extra vanilla flavor)
Baking soda
Baking powder
Coarse sea salt
All purpose flour
65% dark chocolate chips chopped into pieces
Semisweet chocolate chips
How to Make the Best Chocolate Chip Cookies Ever
In a bowl whisk flour, baking soda, and baking powder, set aside.
Cream the butter and sugars in a stand mixer until light and fluffy, about 2 minutes.
Add the eggs and vanilla and continue mixing until incorporated.
Stop mixer and use a spatula to get the stuff off the bottom of the bowl.
Turn mixer to low and slowly add the flour mixture, mix on low until incorporated.
Add the chopped chocolate and chocolate chips and stir until evenly distributed.
Cover dough and refrigerate overnight.
When you are ready to bake, preheat oven to 350.
Using an ice cream scoop, portion out cookies onto baking sheet lined with parchment paper or a silpat.
Bake for 9-12 minutes or until brown on the edges and a light brown on top. They will look a little underdone.
Let sit on pan to cool as they will bake a little more while cooling.
Remove to a rack to cool a bit more. Or eat while still warm.
I found that when the dough is very cold they take at least 12 minutes in my oven.
Tips & Variations
Underbake for soft cookies. Be sure not to cook until the cookies look browned all over or they will be crispy cookies. THey’ll still be delicious but not soft inside if that’s what you like.
Add some nuts. Add in some chopped walnuts, pecans, almonds, hazelnuts or any other nuts for some extra flavor and crunch.
Change the chips. Switch out some of the chips for milk chocolate, white chocolate, or peanut butter chips.
Other add-ins. Try adding toffee bits, your favorite candy, coconut or other dried fruit.
Storage
You can store these chocolate chip cookies on the counter for 2-3 days, then refrigerate, covered, or in an airtight container for up to one week.
They can also be frozen when wrapped tightly in plastic wrap or aluminum foil and stored in a freezer bag or airtight container for up to 2 months.
Since this is the best cookie ever, It will be the cookie I make this week. I will let you know how it turns out.
It is a very good cookie!