Happy holidays! This is our favorite chocolate chip cookie recipe ever– it uses tips and tricks learned over the years and results in the most perfect (and beautiful!) cookie. Enjoy!
Chocolate chip cookie recipes are all near and dear to my heart. I have tried so many over the years in search of the recipe and am always more than happy to taste test (both the batter and cookie, of course!) With each new batch I will discover something I like about it and add it to my official recipe. Some are ingredient preferences (ex. I only ever use bittersweet chocolate chips because I like how they don’t overpower the dough with unnecessary sweetness) and other are tips and tricks to send the cookie over the top (ex. dropping the pan of hot cookies a few inches before letting them cool flattens them out in the most perfect way!)
I have been using this recipe as my go-to for the past few years and can say without a doubt it is my favorite chocolate chip cookie around. Not only are they AMAZING, but if you use a 2 2/3 ounce scoop, they will make the most beautiful and perfect chocolate chip cookie ever. I love tying a few up with baker’s twine around the holidays. Perfection!
Chocolate Chip Cookie Recipe
- 3 ⅔ cups (450g) all-purpose flour
- 1 ½ t salt
- 1 t baking powder
- 1 t baking soda
- 2 ½ sticks (283g) softened unsalted butter
- 1 ¼ cups (250g) light brown sugar
- 1 cup (200g) granulated sugar
- 2 large eggs (room temperature)
- 1 T vanilla extract
- 3 cups (525g) bittersweet chocolate chips
- Flaky salt for sprinkling
- Prepare! Preheat oven to 350°F. Line a baking sheet with parchment paper. Prepare a space in freezer to fit the sheet pan.
- Make a dry mix: In a large bowl, combine flour, salt, baking powder and baking soda. Set aside.
- Cream butter and sugar together until light and creamy (3-5 minutes on high.)
- Add eggs one at a time, scraping the bowl after each addition.
- Add vanilla extract.
- Add dry ingredients slowly, mixing until just combined.
- Stir in the chocolate chips using a wooden spoon.
- Using a cookie scoop, scoop cookie dough onto the parchment lined baking sheet. I use a 1 1/3 ounce scoop for smaller cookies and a 2 2/3 ounce scoop for larger cookies. Smaller cookies bake for 12 minutes and larger cookies for 17, though oven times will vary so you’ll want to monitor your own batch!
- Sprinkle each ball with flaky salt.
- Bake at 350 and remove from oven. As mentioned in step 8, bake time will vary depending on your oven and the cookie size. I typically bake smaller cookies (1 1/3 ounce scoop // golf ball size) for 12 minutes and larger cookies (2 2/3 ounce scoop) for 17.
- Take the cookies out of the oven and drop the sheet pan flat onto a counter from about 12 inches above. The cookies will flatten a bit on impact.
- Place the sheet pan in a freezer for 10 minutes. This is such an important step! It results in a perfectly baked cookie on the outside with the middle just slightly underbaked. It also makes them much easier to eat immediately– as soon as they are out of the freezer you can grab one!
- Remove cookies and place on a cooling rack to cool completely. Unless, of course you need to try one right away! They will already be cool enough to eat right out of the freezer.
- Repeat for remaining cookie dough.
I love to tie these up with baker’s twine for the holidays. Such a fun way to gift a classic!