The Best Chocolate Chip Cookies

These classic chocolate chip cookies are thick, soft, and chewy, which makes them the best chocolate chip cookies you’ll ever try! They are quick and simple to make, and turn out perfectly every single time! No mixer required!

Chocolate chip cookies are a an American classic. They are one of the most popular baked goods in the Unites States and a favorite with many.

There are thousands of chocolate chip cookies recipes out there. This recipe is the best you’ll ever find, because it’s totally straightforward and guarantees thick, soft, and chewy chocolate chip cookies every time.

These chocolate chip cookies are made with brown sugar to ensure a chewy texture. For this recipe, you can use my recipe on How to Make Brown Sugar.

Melted butter makes them even more chewy, but chilling necessary. But trust me, it’s not an effort and totally worth it. You will get chocolate chip cookies that melt in your mouth.

Chocolate Chip Cookies are also popular with chopped walnuts added. For this recipe, use 1/2 cup chopped walnuts or 60 grams. Just stir them in at the end along with the chocolate chips.

If desired, you can press a few chocolate chips into the tops of the warm cookies for the look. I did it for the photos, but generally I do not, because I find it somewhat impractical.

Tip: Enjoy Chocolate Chips Cookies with a glass of cold milk while still slightly warm!

Tips for Making the Best Chocolate Chip Cookies

• No mixer required. To make these cookies, you can just use a wooden spoon or silicone spatula. However, you can use a whisk for step 2, or a hand mixer fitted with a whisk attachment for steps 2 and 3.
• Do not heat the butter more than necessary. Heat the butter in a saucepan over low heat until more than the half is melted. Remove from the heat and stir until completely melted. That way the butter won’t get unnecessarily hot.
• Chill the cookie dough. These cookies require chilling to avoid flat cookies. Chill the cookie dough for at least 30 minutes before baking. The longer you chill the cookie dough, the thicker your cookies will be. To be sure, chill the dough for 1 hour. Up to 2 hours will be fine. You may also chill the dough longer, but then you may need to let the dough sit on the counter for a few minutes before you can work with it.
• Do not overbake. Take the cookies out of the oven as soon as the edges barely start to brown. The center will look soft and underbaked – that’s ok! They will continue to cook on the baking sheet when out of the oven.

If you make this recipe, I’d love to know how it turned out! Please let me know by giving it a star rating and leaving a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it! I’d love to see your chocolate chip cookies!

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The Best Chocolate Chip Cookies

By Christina

Yields: 12 cookies

Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Min. Chill Time: 30 minutes minutes

Total Time: 1 hour hour 2 minutes minutes

These classic chocolate chip cookies are thick, soft, and chewy, which makes them the best chocolate chip cookies you’ll ever try! They are quick and simple to make, and turn out perfectly every single time! No mixer required!

Ingredients

• 1/2 cup (113 g) unsalted butter
• 1/2 cup (100 g) light brown sugar, packed, store-bought or homemade
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon (4 g) vanilla extract
• 1 large egg
• 1 2/3 cups (208 g) all-purpose flour
• 1/2 teaspoon (2 g) baking soda
• Pinch of salt or up to 1/4 teaspoon (1.5 g), to taste
• 5 1/4 ounces (149 g) semi-sweet chocolate chips

Instructions

• Heat the butter in a saucepan over low heat until just melted (do not heat the butter more than necessary!).
• Transfer the melted butter to a large bowl. Add both sugars, vanilla, and egg and stir until smooth.
• Add the flour, baking soda, and salt and stir until just combined.
• Stir in the chocolate chips.
• Cover and chill in the refrigerator for at least 30 minutes.
• Set an oven rack in the middle position and preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
• Take the dough out of the refrigerator and roll the dough into 12 balls, about 2 tablespoons each (you can also portion the dough by weighing it out or using a cookie scoop). Place 6 balls of dough onto a prepared baking sheet, spacing them about 2 inches apart from each other. Refrigerate the remaining balls of dough between the batches.
• Bake the cookies for 12-13 minutes or until just golden on the edges. They will look soft and underbaked in the center when you take them out.
• Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Notes

Storage & Freezing Instructions: Chocolate chip cookies taste best the day they are made. The cookies will keep in an airtight container at room temperature for up to 3 days, but in order to keep them as fresh as possible, I highly recommend freezing leftover cookies once they are completely cooled. The cookies freeze well for up to 3 months. Let thaw on the counter and come to room temperature.

Variation: If you wish, add chopped walnuts. For this recipe, use 1/2 cup chopped walnuts or 60 grams. Just stir them in at the end along with the chocolate chips.

Serving Tip: Serve with a glass of cold milk while still slightly warm.

To make these cookies, you can just use a wooden spoon or silicone spatula. However, you can use a whisk for step 2, or a hand mixer fitted with a whisk attachment for steps 2 and 3.

Instead of 12 cookies, you can also make 16 cookies, about 1.5 tablespoons of dough each. You can place 8 balls of dough on each baking sheet then. The baking time will be almost the same, perhaps 1 minute less.

You can portion the dough by weighing it out. If you make 12 cookies, your dough balls will weigh about 56 grams. If you make 16 cookies, each will weigh about 42 grams.

If desired, you can press a few chocolate chips into the tops of the warm cookies for the look. I did it for the photos, but generally I do not, because I find it somewhat impractical.

This recipe can be doubled easily.

Adapted from Sweetest Menu.

Did You Make This Recipe?

I’d love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!