Chocolate Chip Cookies are nearly sacred at our house. There is nothing they can’t fix: from horrible, awful, no-good, very bad days to any ouchie imaginable, chocolate chip cookies can fix them all.
They are the dessert that tops them all. Why? I don’t know if it’s the warm, melty chocolate chips or the ease with which they come together. But it’s the honest truth. They can fix almost anything.
It is really important to note, however, that not all chocolate chip cookies are created equal. Like Phoebe and Monica discovered on Friends, the Nestle Tollhouse version is iconic and it’s really hard to go wrong with it. But it’s not my go-to recipe. Not even close.
No, my go-to recipe for warm, gooey, perfect chocolate chip cookies comes from my sister who could pretty much create world peace with these babies.
Best Chocolate Chip Cookies
So, what do you need to create the best chocolate chip cookies? I’d really suggest getting a Kitchen Aid Stand Mixer. I promise, it’s worth the cost. This baby can cream butter and sugar with the best of them and add flour and muscle it all together. I also suggest having a cookie jar, because you’ll have to hide these if you want them to last longer than a few minutes. I also suggest making sure you have some parchment paper on hand to cover your cookie sheet. That way your cookies crisp without the added oil.
- 1 cup (2 sticks) butter, room temp (if it’s not room temp, there are plenty of methods to getting it there when you’re in a rush. I would suggest microwaving it for 5 seconds at a time until it starts to soften up.)
- 2 large eggs
- 1 tsp. vanilla extract
- 3/4 c. granulated sugar
- 3/4 c. packed brown sugar
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 2 1/2 cups all-purpose flour (to start)
- 2 cups (1 12. oz. package) Semi-Sweet Chocolate Chips
This is one recipe where the order is important. Trust me. Start by creaming the butter, eggs, sugars and vanilla together. I like to whip it until it’s really light and fluffy! Now, you can add the salt and baking soda into the flour, but I’m a rebel and I’m lazy. So I add both at this point and then make sure the beater and sides are cleaned really well. Now, here’s the magic part. You add the flour, a little at a time (like 3/4 cup). You want your dough to be light, fluffy, and stiff. I say 2 1/2 cups to start with, because sometimes I end up using a bit more than 2 1/2 cups. It’s a fine balance to find that magic consistency, but trust me when I say that it makes all the difference! Having a good, stiff dough allows you to have a chewy middle. But having a flexible dough also allows for those deliciously crispy edges. But once you’ve found that magic amount, I add in the cinnamon and mix it well.
Once that’s well incorporated, drop those chocolate chips in and mix it well. Drop a tablespoon at a time onto a cookie sheet, and bake at 375F for 9-11 minutes. Once they are starting to brown, pull those puppies out of the oven and let them cool. Or eat them hot. I won’t judge. 😉
And there you have it! The my go-to recipe for when I’m in need of some fixin’ fast. I like to hide a few of these in the freezer (because they are so good frozen) and then pull them out and use them with roasted marshmallows for S’mores. The variations of chocolate chip cookie desserts is endless, and using this recipe as your base is a great start.