I like being a chocolate-chip-cookie-makin’-mama and someday I’ll be a chocolate-chip-cookie-makin’-grandma too. And you know what recipe I’ll be making? This one. I’ll never be tempted to try another. It’s perfection in every way.
update: this is perfect for high altitudes…working on a low-altitude version as I type…
A few notes on the recipe before we start. First, use best quality chocolate; this means tossing the wax-laden Hersheys chips and instead opting for Ghirardelli or Guittard semi-sweet chips. One or both of these brands are available at the average grocery store. Second, baking them for 8 minutes is key so set that timer! You may think they aren’t done at this point, but after sitting on the pan a couple of minutes before carefully transferring them to a wire rack, they will be just right. Promise.
p.s. many thanks to LPH for sharing the basic recipe with me many years ago. Much obliged 
Best Chocolate Chip Cookies
1 cup butter
1 cup brown sugar
1/2 cup sugar
2 eggs (room temp if possible)
1 teaspoon pure vanilla
3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips (feel free to throw in the whole bag if you like them super chocolate-y…why not?)
Cream butter, brown sugar and white sugar together in a mixer. Then add the eggs, one at a time. Beat until creamy. Add the vanilla.
In another bowl mix the dry ingredients together before slowly adding them to the creamed mixture. When combined, stop the mixer and add the semi-sweet chips. Mix up and then drop by the teaspoonful onto an ungreased cookie sheet. Mold them into a ball as best as you can with the spoon for a more shaped cookie.
Bake on 350 degrees for 8 minutes. Take them out of the oven and allow the cookies to cool in the pan for a couple of minutes. Then, carefully place the cookies on a wire rack to cool. Enjoy!
Uh oh…something went wrong with my cookies! It could be my oven, or some potentially expired baking soda (?)…but my cookies look nothing like yours
They kind of look like mini muffin tops. Is it really 3 cups of flour?
i’ve been using this recipe for about 13 years… funny that we have the same one! the only hint i would add is to start off with 2 1/2 cups of flour. i live in really dry climate, and sometimes i only need 2 1/2 cups, very rarely do i need all 3 cups. i actually do this with all my cookie recipes; i know when it’s right by touching the dough. it’s amazing how much humidity will affect your cookie recipe!!
I’ve been looking for a new recipe as my cookies with my old recipe never seemed to work out exacty right. I followed this recipe exactly, except baked mine for 10 minutes (old oven) and they were PERFECT. Thank you for renewing my love for chocolate chip cookies.
[...] are so addicted to these cookies I just have to mention them. [...]
LOVE IT! this is now my default chocolate chip cookie recipe. i’ve made it a few times now and they come out perfect. thanks steph!