chocolate chip cookie recipe

This is the best chocolate chip cookie recipe ever. No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!&nbsp;

The Best Chocolate Chip Cookie Recipe Ever

salted butter* (softened)

white (granulated) sugar

brown sugar (packed)

tsp pure vanilla extract

eggs

all-purpose flour

tsp baking soda

½ tsp baking powder

tsp sea salt***

chocolate chips ((or chunks,

Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.

In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.

Cream together butter and sugars until combined.

Beat in eggs and vanilla until fluffy.

Mix in the dry ingredients until combined.

Add 12 oz package of chocolate chips and mix well.

Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).

Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.

Let them sit on the baking pan for 2 minutes before removing to cooling rack.

https://embed.mediavine.com/videos/aqyfclirswapsllgquc4

This is the best chocolate chip cookie recipe ever. No funny ingredients, no chilling, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

The Best Chocolate Chip Cookie Recipe

This recipe makes chocolatey cookies that are amazing warm from the oven for the ultimate indulgence.

Perfect Chocolate Chip Cookies

bread flour

salt

baking powder

baking soda

butter ((1 cup 2 sticks) softened)

light-brown sugar

sugar

eggs (at room temperature)

vanilla extract

chocolate chips

Sift the flour, bread flour, salt, baking soda, and baking powder together into a large mixing bowl.

In a large mixing bowl. beat the butter, brown sugar and granulated sugar in until fluffy.

Mix in the eggs one at a time, then add the vanilla.

Mix in the flour mixture and mix until combined.  Stir in the chocolate chips by hand.  Shape into a log, wrap with plastic wrap and chill until firm 30 minutes – overnight.

Preheat the oven to 375 degrees F/190C.  Cut the dough into 1 inch thick slices and place onto a cookie sheet two inches apart.

Bake until the cookies are golden brown around the edges but soft in the middle, about 10 - 12 minutes.

Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

https://embed.mediavine.com/videos/njwrnnbyhb5dmgfkrp3x

This easy recipe for The Best Homemade Chocolate Chip Cookies makes perfect cookies that are crispy on the outside with a soft & chewy center.

The Best Homemade Chocolate Chip Cookies

Bakery style chocolate chip cookies, buttery with a chocolate crunch!

Chocolate Chip Cookie Recipe: Crispy, Crunchy Delights

flour

butter

white granulated sugar

brown sugar

vanilla

Kick the tires and light the fires to 375 degrees.&nbsp;

Cream together your butter and sugar until it's light and fluffy.&nbsp;

Add in the egg and vanilla, mixing thoroughly.

Beat in the flour, baking soda and salt.&nbsp;

When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.

Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet. Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off. Flatten each of them as much as you can. This is a dry dough - no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.

Bake at 375 degrees for 9-11 minutes, until golden brown.&nbsp;

Cool on the sheets completely. These turned out to be wonderfully crispy, crunchy and were surprisingly a hit with everyone. The butter flavor really is apparent in these ones due to the lack of flavor that comes with brown sugar, but that isn't a bad thing at all. Buttery, crispy little bites of chocolate heaven!

If you are a fan of cakey cookies, these are for you!

Chocolate Chip Cookie Recipe- Soft,Cakey Version

Cream your butter and sugar together until they are light and fluffy.&nbsp;

Add in the eggs, one at a time, beating in completely.&nbsp;

Add the vanilla as well.&nbsp;

Whisk together your dry ingredients and add to the butter/sugar mixture.&nbsp;

Combine well then add the chocolate chips, mixing until they are spread through the dough evenly.

Drop by well rounded tablespoons onto an ungreased or parchment lined sheet. Do not press them down if you want a lovely rounded top cakey cookie.

Bake at 375 degrees for 8-10 minutes until golden brown. They will spread out slightly but still stay wonderfully puffy and cakey.

Crispy, buttery chocolate chip cookie recipe! These are buttery perfection!

Buttery Chocolate Chip Cookie Recipe

butter (softened)

white sugar

Kick the tires and light the fires to 375 degrees.&nbsp; &nbsp;

Cream together your butter and sugar until it's light and fluffy.

Beat in the flour, baking soda and salt.When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.

Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet.

Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off.

This is a dry dough - no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.

Bake at 375 for 9-11 minutes, until golden brown.

Cool on the sheets completely.These turned out to be wonderfully crispy, crunchy and were surprisingly a hit with everyone. The butter flavor really is apparent in these ones due to the lack of flavor that comes with brown sugar, but that isn't a bad thing at all. Buttery, crispy little bites of chocolate heaven!

The ultimate chocolate chip cookie indulgence, bolstered by chunks of homemade toffee, brown butter, and large pockets of chocolate. 

Brown Butter Toffee Chocolate Chip Cookies  Recipe by Tasty

unsalted butter

brown sugar,

ice cubes

dark brown sugar, packed

espresso powder

½ cups all purpose flour

oz cacao chocolate, 50-70% cacao, chopped

flaky sea salt,

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Make the toffee: Line a baking sheet with parchment paper.

In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.

Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.

Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.

Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.

In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.

Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated.

In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.

Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.

Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.

Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.

Using a large ice cream scoop or a ½ cup (65 g) measure, scoop the dough onto a parchment-lined baking sheet.  Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes.

When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.

Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.

Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.

Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled.

https://vid.tasty.co/output/136295/landscape_480/1560816152

These Chocolate Chip Tahini Cookies are a deliciously nutty twist on classic chocolate chip cookies. Slightly crunchy on the outside, with a chewy and soft inside, they are amazing!

The Best Tahini Chocolate Chip Cookies In The World

salted butter, room temperature

light brown sugar, packed

egg, room temperature

tahini

whole wheat pastry flour (seriously! it helps w the nuttiness*)

oz dark chocolate,

In a standing mixer fitted with a paddle attachment, cream together butter and both sugars until fluffy, about 2 minutes. Add in egg and cream for an additional 2 minutes. Add in tahini, vanilla extract, and salt and cream until light and fluffy, 1 minute more.

Mix in baking soda and flour until just combined. Toss in chopped chocolate and mix to combine.

Remove dough from bowl and wrap tightly in plastic wrap. Chill in fridge for at least 2 hours, but up to 24 hours. This part is necessary to get a nice, chewy cookie!

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Roll cookie dough into 2 inch balls and place on cookie sheets, leaving 2 inches between each cookie. Push cookies down slightly. Bake for 10-12 minutes, until cookies are the slightest bit golden around the edges. They will look puffed and underbaked, but will continue to cook as they cool. Allow cookie to cool on cookie sheet for 10 minutes before transferring to a cooling rack.

Top with a sprinkle of sea salt and serve!

These were incredible. Easy to make and they taste as good as they look.

Great recipe!! I followed the suggestion of another reviewer who subbed the flour by using 1 C + 2Tbsp Bob's Red Mill GF APF 1:!1. Worked perfectly. I didn't have salted butter softened, so I used unsalted and upped my salt to 1tsp. I doubled the amount of vanilla, and used 1 cup of semi-sweet choco chips (I didn't have dark chocolate on hand). 
13 minutes was the perfect amount of time in my oven. Really really good cookies. My husband loved them (couldn't tell they were GF) and I have emailed this recipe to several friends and family. I will add that a single batch of the recipe yielded 28 decent sized cookies - definitely much more than 12!

My husband had 5 cookies after dinner- ah! Loved the texture and tahini flavor. Accidentally picked up self rising flour instead of AP and they turned out just fine.

I wasn't convinced I'd like these but I had a bunch of tahini I needed to use up so I decided to try them. Boy was I wrong -These are so good!! I accidentally used my whiskey vanilla instead of standard vanilla and it was a heavenly mistake. I didn't have wheat flour so I used all purpose white flour and it turned out just fine. Full disclosure, only about half of the batter actually made it to the oven. It was that good! I'll definitely be making these again!

Honestly, I've made this recipe probably six times or so since it's been published, and IT. HAS. NEVER. FAILED. MEEEEE!!! This recipe is so stinking good, the cookies are perfect, even if you accidentally leave them in the oven for a little too long, take them out too early, they're STILL good. They're always good. I also appreciate the yield of this batch -- enough to last an extra day or two, but not so many that it's a borderline-inappropriate-amount-of-cookies for two people to consume in such a short period of time. OBSESSED.

This is the second tahini chocolate chip cookie I've made and the flavor of the tahini always seems to be lost, especially if you're using dark chocolate. We used scant 1 cup of dark chocolate chips, which I think was the perfect amount, but the tahini does not shine through in the baked cookie like it does in the dough.

I used 1c regular whole wheat flour and 1/4c ap flour, 2T stevia instead of white sugar, and Lily’s Chocolate Salted Caramel Baking Chips instead of dark chocolate chunks. Added no salt to top. Very good cookie!

These cookies are a hit! I can't seem to make enough of them in my house. Thanks so much for the recipe. :)

Made these for a coworker's birthday today and they were a huge hit!  Strongly advise you leave the cookies to cool on the baking sheet for way longer than 10min - they're so thin and soft, it takes a while for them to set up. I'll definitely make these again!

Actually the best cookies I’ve ever made!! So darn good!! My whole family are absolutely obsessed with these, the tahini adds the most amazing nuttiness and paired with the dark choc, they’re just divine!

These chewy chocolate chip cookies have ooey gooey centers, perfectly crispy edges, and melty chocolate chunks. An easy-to-make recipe from scratch all in one bowl! You can either make these cookies right away or freeze the cookie dough so you enjoy cookies at any time!

The BEST Chewy Chocolate Chip Cookies

unsalted butter (melted (1 stick))

dark chocolate ((or any chocolate of your choice))

Flaky sea salt

In a mixer or a large bowl, cream butter and sugars. Add egg and vanilla extract. Mix until smooth and well combined. To the same bowl, add flour, baking soda, and salt. Mix until just combined. Do NOT over mix. Fold in chopped chocolate.

Using a cookie scoop, form dough into balls (approx. 1.5 tablespoons of dough). Place on a baking sheet and refrigerate the dough balls for, at least, 20 minutes (the longer, the better). You can freeze any leftover dough for future use.*

When ready to bake, remove dough from fridge. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and place dough balls on baking sheet.

Bake for 10-11 minutes until the edges are golden brown. Remove from oven and sprinkle with sea salt. It&#039;s ok if they are a little undercooked, they will continue to bake as they cool. Cool for 5 minutes. Serve and enjoy!

This is your new go-to chocolate chip cookie recipe! It's no chill, mixed by hand, and they're ready in 30 minutes. They turn out soft and gooey on the inside and crisp and chewy on the outside.

BEST Chocolate Chip Cookies

(165 grams) all purpose flour, spooned and leveled

tsp baking powder

(110 grams) unsalted butter, melted and cooled

(100 grams) light brown sugar, packed

(75 grams) granulated sugar

tsp vanilla extract

chocolate

Preheat the oven to 350F and line a large baking sheet with parchment paper.

In a medium sized bowl, whisk together the flour (see notes on how to properly measure), baking soda, baking powder, and salt. Set aside.

In a large mixing bowl, add the melted and cooled butter, brown sugar, and sugar. It&#8217;s important that the butter is not hot, but it can be slightly warm. Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency (see picture in post for reference).

Whisk in the egg and vanilla until smooth.

Pour in the dry ingredients and use a rubber spatula to fold to combine. Leave a few streaks of flour and pour in the chocolate chips. Continue to fold the dough until the chocolate chips are dispersed and the flour is completely blended in. Do not over mix.

A large 2oz cookie scoop (or 1/4 measuring cup) is preferred for this recipe. Scoop 5 cookies onto the baking sheet and bake for 12-15 minutes (12 for a more gooey cookie, 15 more a more well done cookie). If you do not have a large scoop or prefer regular-sized cookies, scoop 6 cookies onto the baking sheet and bake for 10-12 minutes.

The cookies are ready when they have a golden ring around the edge but are pale and puffed in the center (see the photo above of the cookies inside the oven for reference). The cookies will continue to bake outside oven and will slowly flatten and settle as they cool.

When they&#8217;re fresh from the oven, top with a few extra chocolate chips and sprinkle with sea salt.

Transfer to a cooling rack and continue to bake the rest of the dough.

Let the cookies cool for about 20 minutes before eating. They&#8217;re best when they&#8217;re slightly warm and the chocolate chips are still melty. Enjoy!

I’ve made a lot of different chocolate chip cookie recipes, and my family can never seem to agree on one. This one has changed all that! Love the flavor and chewiness!

I have been using different recipes to make chocolate chip cookies. And this is the one I see myself going back to using it again and again. Finally my cookies came out flat after cooling down, and I did not have to chill the dough in the fridge prior to baking, which is great! This batter made 12 2oz cookies. The only modification I made was to add the mini marshmallows on the top (requested by my toddler). My husband ate 3, my 4 year old and I each ate 2.5 in one sitting. 🙄

This recipe results in a DELICIOUS chocolate chip cookie. My husband and I both agree that this is our favorite. We love the crispy edges and chewy center.

I've been on the hunt for the best CCC recipe, and these might have bumped my favorite down a spot!  I would say these  cookies capture the essence of a classic CCC -- crispy edges, chewy center, and a delicious taste.  I scooped them with a #40 scooper as that was the largest I had and baked for about 10-11 minutes and they were still delicious.  I used a mix of semi-sweet and dark chocolate chips since it was what I had on hand.

These are the most amazing chocolate chip cookies. Super easy, and delicious.  We are egg free due food allergies in our home, so we subbed the egg with a flax egg and it was perfect.

I tried this recipe today. It's so easy and tasty! It's almost impossible to find vanilla extract where I live, so I had to use vanilla sugar instead. Still turned out super tasty, not too flat, not too round. 6 of them fit on my cookie sheet without running into each other. I normally don't like cookies (hubby LOVES them), but even I ate 2 before the end of the night! The dough looks a little softer than most other cookie dough I've made, but no need to add more flour. Trust it and put it in the oven! Safe to say these cookies were all gone by the end of the day :) Thanks for the recipe!

So delicious and I loved that I didn't have to refrigerate the dough! Super good and great directions as always!

I actually never leave comments like this, but I've been on the hunt for a good chocolate chip cookie recipe for the last few months and this is the first one that turned out perfectly!! So happy!

I haven’t made any cookies for the past two years.  Got a craving today and just had to make these.  So glad I did.  Super yummie!  Thank you!

https://www.youtube.com/watch?v=8_RQuTf-GcU

FULL RECIPE: https://butternutbakeryblog.com/best-chocolate-chip-cookies/

Website: https://butternutbakeryblog.com/
Instagram: @butternutbakery
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BEST EVER Chocolate Chip Cookies (no chill, mix by hand)

These gluten-free chocolate chip cookies get loads of flavor from oat flour, vanilla bean brown butter, bittersweet chocolate, and flaky salt. Xanthan gum is an optional ingredient here; adding it will make the cookies chewier and less delicate, but I usually leave it out and my cookies are still delicious! This makes a relatively small batch of cookies, as far as batches of cookies go, so feel free to double it. The dough keeps beautifully in ready-to-bake balls in an airtight container in the fridge, or longer in the freezer. Let the dough balls soften to room temperature before baking. See more cookie-baking tips in the above post. You can find more gluten free cookie recipes in my book Alternative Baker!

Soft & Chewy Gluten-Free Chocolate Chip Cookies

butter (115 g) unsalted butter

(100 g) packed organic dark brown sugar

(50 g) organic granulated sugar

(80 g) sweet white rice flour (such

(60 g) gluten-free oat flour (such

(15 g) tapioca flour

fine sea salt

xanthan gum (optional, for chewier cookies)

(60 g) toasted pecans, cooled completely and coarsely chopped

Brown the butter: Melt the butter and vanilla bean and scrapings (if using) together in a small, heavy-bottomed saucepan over medium heat. (If using vanilla extract or paste, just brown the butter by itself and add the vanilla along with the egg.) Continue to cook, swirling occasionally, until the butter turns golden and smells absolutely amazing, 3-5 minutes. There should be dark brown bits (not black) on the bottom of the pan. When the butter starts to foam up, watch it very closely as it can go from brown to burnt in moments.

Place the sugars in a large bowl and when the butter has browned, scrape it and the browned bits into the sugar immediately to stop the cooking. Let cool, stirring occasionally, for 10-20 minutes. Remove the vanilla bean if using (you can rinse and dry it and use it to make vanilla extract or to flavor a small jar of sugar or liqueur).

Meanwhile, sift together the flours, baking soda, salt and optional xanthan gum into a medium bowl to unclump the oat flour.

Whisk the egg into the cooled sugar mixture until well-combined and emulsified. Use a sturdy wooden spoon to stir the flour mixture into the sugar mixture, stir until well combined, then continue to stir vigorously for 45 seconds; the mixture will firm up slightly. This increases the stickiness of the flours and xanthan gum (if using) helping the cookies hold together and be more chewy. Stir in the nuts and chocolate until evenly distributed.

Cover the dough and let it sit at room temperature for 1-2 hours to allow the butter to firm and the starches to absorb moisture, leading to thicker, chewier cookies. Alternatively, if baking the cookies later, scoop the dough into individual balls, place close together on a small baking sheet lined with parchment paper, cover tightly, and store in the fridge or freezer until ready to bake.

Make the dough:

Position racks in the upper and lower thirds of the oven and preheat to 375º. Line two rimless cookie sheets with parchment paper.

Scoop the dough into 1 1/2" diameter balls (about 3 tablespoons each; a size 24 or 30 spring-loaded ice cream scoop works wonderfully) and place on the prepared cookie sheets, spaced 2-3 inches apart. Flick a few flecks of flaky salt over the top of each cookie.

Bake the cookies about 7-10 minutes, rotating back to front and top to bottom after 5 minutes. When the cookies are ready, they will seem underbaked. The edges should be just starting to color, and the tops should be puffed all over with soft centers that collapse when gently touched with a fingertip (note: there will be less collapsing if you didn't use xanthan gum). The centers will look wet under a thin surface of dry, cracked-looking dough.

Remove the cookies from the oven and pull them, parchment and all, onto cooling racks. Let cool for at least 10 minutes before devouring. Or cool completely and store in an airtight container at room temperature; the butterscotch flavor comes through better when the cookies are cool.

The cookies are best within 2 days of being baked.

Bake the cookies:

Chocoholics, rejoice. These double chocolate chip cookies are ultra chocolatey, fudgy in the middle, crisp round the edges and delicious all over. They’re especially amazing still slightly warm, with a generous sprinkling of flaky sea salt.

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The most viewed chocolate chip cookie recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine