Best Chocolate Chip Cookie Recipe

Finding the best chocolate chip cookie recipe is very important if you want to make a great cookie. With the wrong recipe, you will end up with a less-tasty cookie. They could be flat, hard, tough, cakey, too crunchy, too wet, mooshy, dry, etc. Fortunately, with the a perfect chocolate chip cookie recipe done right, you can't go wrong.

This is the same chocolate chip cookie recipe I have used for years. Many recipes are very similar, but I have modified this one with a few simple touches that make it that much better. Follow it to the T. If you skip this step or that ingredient, you will not get the same results.

Ingredients:

1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs, lightly beaten
2 1/4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups (12 oz.) semi-sweet chocolate chips

1. Make sure the butter is softened to room temperature. You can put refrigerated butter in a microwave for a few seconds, but if you leave it out for a few hours, you will get better results. Put the butter in bowl or standing mixture and beat it until it's creamy with no lumps. You can use a mixer or a wooden spoon with your hand mixing.
2. Add the brown sugar and granulated sugar to the bowl. Continue to beat the sugar into the butter. The mixture should be light and fluffy with no clumps of sugar.
3. Add the lightly beaten eggs and vanilla and mix in thoroughly. Only beat the mixture for about thirty seconds or so. Do not over-beat the mixture.
4. In a separate bowl, add the flower, salt, and baking soda. Stir it all together with a whisk to break up lumps and thoroughly combine all ingredients.
   
5. Slowly add the dry ingredients to the wet ingredients, about 1/2 cup at a time. If you use a mixture, but it at the lowest setting to ensure the flour doesn't get all over the place.
   
6. When the dough has formed, stir in the chocolate chips. It may be difficult. If so, use a dough hook on a stand mixer or use a wooden spoon.
7. Refrigerate the dough for 1 to 2 hours or overnight, if possible.
8. Preheat the oven to 350 degrees.
9. On an ungreased cookie sheet, drop the dough. Make it into 1 1/2 inch balls and space them 2 inches apart. You can use a cookie scoop or shape them with your hands. Try not to handle them too much.
10. Bake in the oven for 8 to 12 minutes or until lightly golden brown. Remove them from the oven and let them cool for 5 minutes. Transfer them to a cooling rack to continue cooling. You can serve them warm or completely cooled.

The great thing about the best chocolate chip cookie recipe is that it is very basic and easy to follow. If you have a mixer, you can have the whole dough made in a short amount of time. You can even spruce up the recipe a little by adding m&m candies, nuts, or other treats. Dip them halfway in chocolate for an extra rich treat. Put a scoop of ice cream in between two chocolate chip cookies for a cold dessert or serve them with milk.