PERFECT CHOCOLATE CHIP COOKIES
These Perfect Chocolate Chip Cookies were first blogged about in 2011 on ALF. The pictures of those cookies!! OMG they’re embarrassing.
This OG recipe had some lovely photos that I felt needed some freshening up and a slight revival. Check social media for some before pictures if you’re curious!
I started blogging for Ambs Loves Food in 2011, 9 years ago, which seems almost unreal. But it’s true and it feels like it’s been so much shorter than that. I first started on wordpress.com and then transferred to wordpress.org about 6 years ago. It’s truly amazing to see your progress over the years and so fun to look back!
But what’s kind of crazy is that this Perfect Chocolate Chip Cookies recipe is still my go to recipe. I’ve never felt like I needed a new one or new variation and I’ve been making this EXACT recipe for years. It feels like it’s even more special because of that.
You might think that chocolate chip cookies don’t need a recipe or maybe you think the pre-made dough is so much easier and better. But I’m here to tell you, sorry you’re wrong.
Nothing can replace homemade cookies straight out of the oven hot and gooey. Not even my favorite store bought cookie dough.
And the best part is that this recipe is as simple as a cookie recipe can be. With just the right amount of chocolate chips and two types of sugar, the flavor is bold and delicious, hot or cold. I think it’s the brown sugar that makes these so delicious!
These cookies are baked for 11 minutes, the perfect time. It results in a crisp outer cookie and soft inner cookie. AKA the “perfect” combination, hence the title.
PERFECT!
Cookie dough from this recipe = literally heaven. Don’t AT me about eating raw cookie dough…
Everything in moderation people.
PERFECT CHOCOLATE CHIP COOKIES
Notes
-SOFTENED BUTTER MUST BE SOFT, NOT MELTED AT ALL OR THE COOKIES WILL BE MELTED AND SUPER THIN
–TO SOFTEN BUTTER: LEAVE AT ROOM TEMPERATURE FOR 2-3 HOURS, IF STILL NOT SOFT MICROWAVE FOR ONLY 5 SECONDS AT A TIME UNTIL SOFT, MAKE SURE IT IS NOT MELTED AT ALL
-BAKING TIMES: 11 MINUTES FOR CRISP EDGES, SOFT INSIDES / 9 MINUTES FOR SOFT ALL AROUND
-FREEZE EXTRA COOKIE DOUGH BALLS ON A COOKIE SHEET FOR 2 HOURS, THEN PLACE IN A FREEZER ZIPLOC BAG AND DEFROST TO BAKE!
-IF COOKIE DOUGH IS REALLY SOFT AND BUTTER IS TOO WARM, REFRIGERATE COOKIE DOUGH BALLS FOR 30 MINUTES OR FREEZE FOR 10 MINUTES RIGHT BEFORE BAKING.
Ingredients
- 1 STICK BUTTER, UNSALTED (1/2 CUP), SOFTENED NOT MELTED
- 1 EGG
- 1/2 CUP WHITE SUGAR
- 1/2 CUP DARK BROWN SUGAR
- 1 CUP FLOUR
- 1/2 TEASPOON VANILLA EXTRACT
- 1/2 TEASPOON BAKING SODA
- 1/2 TEASPOON BAKING POWDER
- 1/4 TEASPOON SALT
- 1 CUP SEMI-SWEET CHOCOLATE CHIPS
Instructions
- PREHEAT OVEN TO 350 F DEGREES
- USING A STAND MIXER AND LARGE BOWL, ADD BUTTER AND BOTH SUGARS
- WITH THE WHISK ATTACHMENT SLOWLY MIX AND INCREASE SPEED TO MEDIUM UNTIL MIXTURE IS SMOOTH AND CREAMY
- ADD EGG AND VANILLA, MIX UNTIL COMBINED
- ADD IN FLOUR, BAKING SODA, BAKING POWDER, AND SALT
- MIX ON MEDIUM UNTIL ALL IS COMBINED
- LASTLY MIX IN CHOCOLATE CHIPS WITH A WOODEN SPOON OR SPATULA, NOT THE STAND MIXER WHISK
- USE PARCHMENT PAPER ON A COOKIE SHEET OR SPRAY WITH COOKING SPRAY
- USING A TABLESPOON MEASUREMENT, MEASURE 1 HEAPED TABLESPOON FOR EACH COOKIE (TRY TO MAKE THESE AS SIMILAR IN SIZE AS POSSIBLE)
- PLACE COOKIE DOUGH BALLS AT LEAST 2″ APART IN ALL DIRECTIONS
- BAKE AT 350 F DEGREES FOR 11 MINUTES FOR A CRISPIER EDGE OR 9-10 MINUTES FOR A SOFTER EDGE
These Salted Chocolate Chunk Shortbread Cookies are our other favorite loaded chocolate cookies!
Happy Valentines Day!
Much love,
Maggie
These cookies came out perfect when i refrigerated the dough to make it more solidified less sticky and also when I made smaller scoops. They had quite the spread action in the oven
Amber Uzzell
Hi Maggie,
I’m so glad to hear that, thanks so much for trying this recipe!
Thanks,
Amber
Paul
These cookies definitely need a little more flour. They were goop that refused to stiffen up even with additional baking time. Fat to flour ratio is off. I’d try adding at least a half cup more flour, and/or a mandatory 30 minutes in the fridge before baking.
Amber Knight Uzzell
Hi Paul,
I’m so sorry you had issues with the cookies stiffening up. Thank you for your feedback, I’m not entirely sure why that happened but hopefully adding flour to your batter helped!
Thanks,
Amber
Baker
Same thing happened to me. I wouldn’t recommend using this recipe. Something is definitely off!
Amber Knight Uzzell
Baker,
I’m sorry this happened to you as well. I definitely recommend making sure your butter is not too soft or melted at all. This can really affect the cookie dough and can make the cookies “goopy”.
Thanks for trying these!
Amber
Linda M. Jardee
Can you add 2 cups of choc. chips along with about 3/4 cup of chopped pecans or would that be overkill? Thanks.
Amber Knight Uzzell
Hi Linda,
I haven’t tried this variation with the cookies but I would suggest just 1 cup of chocolate chips and then adding the 3/4 cups of chopped pecans. I think that would be a great combo!
Let me know how it turns out!
Thanks,
Amber
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Debbie
This is my go-to cookie recipe. Perfect for just two of us.
Amber Uzzell
Hi Debbie,
I’m so glad you like this recipe, it’s my favorite.
Thank you so much for sharing!
Thanks,
Amber
Andrew
I’ve made these cookies a few times with infused butter. I love how they turn out.
Amber Knight Uzzell
Andrew,
That sounds so delicious. I’m glad you’re enjoying them!
Thanks,
Amber
Maria
Hi. I baked these cookies today. I used room temperature butter and chilled the cookie dough 30 minutes before baking and used parchment paper.The cookies are too thin. I think recipe needs more than one cup of flour.
Other recipes I use require 2 1/4 cups.
Thanks
Dan
They are supposed to be thin cookies. Look at the picture and read the description… smh some people now a days have no common sense
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