The Best Chocolate Chip Cookie Recipe Ever
Soft, chewy, and loaded with gooey chocolate chips, *The Best Chocolate Chip Cookie Recipe Ever* lives up to its name with a perfect balance of buttery sweetness and a satisfying melt-in-your-mouth texture. Made with simple pantry ingredients like all-purpose flour, brown sugar, and pure vanilla extract, this recipe incorporates softened butter for ultimate richness and a touch of salt to enhance every flavor. The secret lies in slightly underbaking the cookies, giving them irresistibly soft centers with delicately crisp edges. Packed with two cups of semisweet chocolate chips—and the option to add crunchy chopped nuts—these cookies come together in just 15 minutes and bake in only 12. Whether enjoyed warm with a glass of cold milk or stored for later, these cookies are sure to become your go-to homemade treat!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (softened)
- 1 cup Brown sugar (packed)
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 2 cups Semisweet chocolate chips
- 0.5 cup Optional: Chopped nuts (e.g., walnuts or pecans)
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy (about 2-3 minutes).
Mix in the vanilla extract, followed by the eggs, one at a time, ensuring each is fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the chocolate chips and, if desired, the chopped nuts.
Scoop out heaping tablespoons of dough and drop them onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still appear slightly underbaked.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these cookies warm with a glass of milk, or store them in an airtight container for up to a week!
Nutrition Facts
Calories |
6852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 368.4 g | 472% | |
| Saturated Fat | 208.1 g | 1040% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2688 mg | 117% | |
| Total Carbohydrate | 859.5 g | 313% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 590.2 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 705 mg | 54% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 2693 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
