Our Best Chocolate Chip Cookie Recipe
This is Our Best Chocolate Chip Cookie Recipe, tried and true, it never fails. It has the perfect spread and it’s easily adjustable for how you like you cookies – from crisp to soft and chewy. All you need to do is adjust your flour content (more flour for moist soft cookies, less for crisp cookies) and you’ll have perfect chocolate chip cookies!
Between the two of us, we’ve baked a lot of cookies. Comparing notes we’ve found that using baking soda instead of baking powder makes for the best chocolate chip cookie recipe. That and a good vanilla. Really, we can’t stress the use of quality vanilla more, because a well flavoured dough combined with a good chocolate chip/chunk is what gives you that balance that a great chocolate chip cookie is all about. So invest in a good vanilla, that one ingredient will vastly improve your baking results.
Here we’ve used both chocolate chips and milk chocolate chunks for a gooey, melt-in-your-fingers result. The softer your dough the more it will spread and melt, so if you like your cookies crisp, use only 2 3/4 cups flour in this recipe. If you’re a lover of soft, chewy cookies use 3 cups of flour and add the warm water. The dough will be firm, but the moisture content will give it a soft, doughy center.
Your Test Kitchen
Once you have a great dough, mixed with good chocolate, it all comes down to baking time! Gypsy Tip: bake a test cookie. This will help you set your timing perfectly for your oven and also to get the doneness just right. Some people like that slightly underbaked result, where the center falls and the cookie is still a bit doughy on the inside (10 – 12 minutes). Personally I like them crisp on the outside and soft in the middle (15 minutes). While others like them flat, golden and crisp throughout (about 18 minutes). Fine tune to your liking and bake your perfect chocolate chip cookie.
Pure cookie perfection.
Pro Cookie Tip
TO FREEZE: Once dough is portioned and rolled, separate the dough you wish to freeze and chill for about 30 minutes in fridge before packing into a ziplock bag. This will keep your cookies from sticking together in the freezer so you can pull and thaw whenever you’re in the mood for that fresh baked cookie aroma! Then just place your frozen cookie dough on a parchment lined baking sheet to thaw, press to flatten slightly and bake as directed above.
Perfect chocolate chip cookies every single time!
- 1 cup butter (salted)
- 1 cup white sugar
- 1 cup (packed) light brown sugar
- 2 eggs
- 2 teaspoon vanilla
- 1 teaspoon warm water (optional)
- 2¾ - 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon hot water
- ½ teaspoon salt
- 2 cups chocolate chips / chunks
- Preheat oven 350°F (175°C). Line a cookie tray (or two) with parchment paper and reserve until needed.
- Using your stand mixer or a large bowl and a wooden spoon, cream together butter and sugars (about 2 minutes). Add eggs, vanilla and water (if using) and beat well (about 2 minutes) until light and smooth.
- Combine dry ingredients; flour, salt and baking soda in a separate bowl. Add dry ingredients into creamed mixture one third at a time until mixed (see dough notes above). Remove from stand mixer and fold chocolate chips/chunks gently into cookie dough.
- Portion to the size you prefer using a spoon or portion (or ice cream) scoop. Roll dough bits into smooth dough balls, separate and reserve for baking.
- BAKE A TEST COOKIE: Place one cookie on a parchment lined cookie sheet with space on all sides to allow for spread, flatten dough ball lightly with the pads of your fingers to create a disk. Bake at 350°F (175°C) for 10 - 18 minutes or until done to your liking (see notes above). Remove and cool on a wire rack, adjust timing and spacing as needed and bake as desired - for cookies from soft and chewy to crispy and bake to your heart's content.