Okay, so maybe saying this recipe for chocolate chip cookies is the best one on the planet is setting the bar kind of high. But I’m old and I’ve been baking chocolate cookies for a loooong time and this recipe my friend, is the best ever. Seriously.
There is one tiny trick though. I FREEZE my cookie dough first. Yep. I think it’s the key to getting the perfect outer crunch and a soft center to my cookies. So go ahead and whip up this dough, scoop it into dough balls and freeze it overnight {or for up to 3 months}. Then, when you are ready to bake some cookies, add an extra minute to the baking time. That’s it. That’s my cool trick to making the best chocolate chip cookies on the planet.
Pretty easy huh? Here is the recipe:
Ingredients
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
2 teaspoons vanilla
2 1/3 cups unsifted flour
1 teaspoon baking soda {15 Cool Uses for Baking Soda}
1/2 teaspoon salt
12 ounces semi-sweet chocolate baking chips {Ghirardelli are my favorite}
Directions
Preheat oven to 375 degrees
In large mixing bowl, mix the butter with the sugar and brown sugar at medium speed until nice and creamy. Add the eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually add in the flour, baking soda and salt into the creamed mixture. Fold in the chocolate chips. Drop heaping 2 tablespoon-size balls of dough about 2 inches apart on lined baking sheets {I use silpats}. I usually only place 6 cookies at a time on a pan.
Bake 10 – 12 minutes. Remove from oven, and let cool and then transfer to a wire rack. Makes 2 dozen large cookies or 4 dozen regular sized cookies
Looking or more cookie recipes? Check out the book Milk & Cookies it’s pretty freakin’ delicious.
Looking to get your cookie fix? Check out more Cookie Recipes.
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Cecily says
I too have “The Best Chocolate Chip Cookie Recipe on the Planet”. I use ghirardelli 60% chocolate chips and a combo of cake and bread flour. I refrigerate the dough for 3 days before making the cookies (an essential step) and I sprinkle the dough balls with flake salt before I bake them. Salted Chocolate Chip Cookies (Drool).
Mary B says
This is a wonderful recipe, been making it and variations of it for 45 years.
Jennifer says
Thank you for sharing. I am so excited to try these!
Jules says
Not to mess up your awesome recipe, but I’ve found that by adding just a bit more flour than the recipe calls for, the cookies are chewier and softer.
Mavis says
😉 That’s my secret.
Mary Ann says
Do you ever double or triple the recipe for these cookies? If you do, do you double or triple all of the ingredients straight across?
Mavis Butterfield says
Yes! I double this recip all the time.
Martee says
Does the recipe call for self rising or plain flour?
Mavis Butterfield says
All purpose flour. 🙂
Amber says
My Mom always made double or triple batches when she got in a cookie baking mood. We would plop the cookie dough onto wax paper and roll it into a log shape and then wrap that in foil for the freezer. Sometimes there would be half a dozen different types in the freezer at any point in time. We’d just take out a roll, slice off as many as we wanted and bake them up!