This is my all-time FAVORITE chocolate chip cookies recipe! They’re perfectly soft and chewy, loaded up with chocolate chips, and absolutely delicious.
I feel like everyone out there probably already has their own favorite recipe for how to make a killer batch of chocolate chip cookies.
But just in case you don’t…I have one for you to try. :)
These cookies are soft, they’re nice-and-chewy, they’re deliciously-buttery, they’re ooey-gooey-chocolatey, they absolutely melt in your mouth when they’re fresh out of the oven, they are also strangely delicious when frozen (something my grandma taught me – who knew!), they are unfailingly always the hit of a party, they have been baked countless times in my kitchen, they will surely be baked countless times more, and…they are without a doubt…
…my all-time favorite chocolate chip cookies.
And I do mean favorite.
I have tried a lot of chocolate chip cookies in life, and have been baking up batches of my own ever since my dad taught me how to lick the beater — er, help stir in the chocolate chips — as a young pup. And while I’ve tried out many a “healthier” recipe over the years, and random ingredients substitutions like with my coconut oil chocolate chip cookies, let’s be real.
There’s no comparison to classic cookies made with butter and good ol’ sugar.
Sure, these cookies aren’t going to win any healthy-eating awards. But hey, when it comes to an indulgent treat every now and then, they’re not meant to. And I do enjoy an indulgent treat every now and then. :)
So let’s make some.
We begin by whipping up the dough. Now there are all sorts of opinions out there in the baking world about brown sugar vs. white, butter vs. shortening, what type of flour is best, how much vanilla to use, and on and on.
To each, her own.
Here’s what I have decided I like:
So, let’s get to it! Roll those puppies up, place them on your parchment, poke some extra chips on the tops of each ball, pop the sheet in the fridge (they chill more quickly when already formed into balls)…
…and then bake them up until they’re lightly golden on top.
The #1 crime of un-chewy cookies is overbaked cookies. So resist the urge to leave them in an extra minute. Pull them out when the tops are lightly golden, and after they sit on the tray for another minute, they will likely be cooked through to perfection.
Transfer them to a wire rack to rest for just a bit…
…but not for too long. Because let’s be real, cookies are their absolute best when they are still warm and melt-in-your-mouth-delicious.
You know, like that. ;)
So if you’re looking for a solid new chocolate chip cookie recipe, I recommend that you bust out that mixing bowl immediately and enjoy the ooey-gooey mess out of these. Please. :)
This chocolate chip cookies recipe is my all-time FAVORITE! They’re soft and chewy, perfectly buttery, and full of gooey chocolate chips. Perfection!!
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!
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