These perfect chocolate chip cookies are soft and gooey, but with a nice crisp on the outside.
There’s many different ‘styles’ of chocolate chip cookies; some are big, fluffy, and soft, while others can be flat and have a more crispy texture. These chocolate cookies that I am going to show you how to make are right in the middle.
I spent many years trying to perfect ‘the’ chocolate chip cookie. I’ve had batches that were so flat, that all you saw was puddles of cooked dough and the chocolate chip was standing taller that the cookie itself… Like howww?? I’ve also had batches turn out so huge and fluffy. Those were edible, but not the desired texture and shape I was after.
Then one day, after much dedication, and about 100 Pinterest recipes later, I actually achieved my mission! If you follow my recipe here, your sure to have delicious, perfect chocolate chip cookies in your cookie jar. (Side Note: if you live in a high altitude area, this recipe may or may not work for you since this recipe has only been baked at my altitude, which is pretty much at sea level.)
These are smaller cookies, not too fluffy, but not too thin either. These chocolate chip cookies have a nice crisp on the outside, but with a nice, soft inside. Now to me, that’s the perfect cookie!
Imagine, biting into a nice, warm chocolate chip cookie, fresh out of the oven, with a cold glass of milk on the side. I’m drooling already, so let’s get started on getting these perfect chocolate chip cookies into your oven!
Tips
There’s a few tricks to getting the perfect cookie everytime. The first being to make sure you are using room temperature butter and eggs. Plan ahead and set out your butter and eggs on the counter top a few hours before hand.
- The soft butter makes it so easy to cream it together with the sugar, and the reasoning behind the eggs? Something about it not being cold just somehow makes it all bake to perfection. I’m sure there’s some big scientific explanation to it, I really don’t know all the details, but I DO know, it DOES make a difference.
The second would be to make sure you are using real butter, and vanilla extract (not margarine or imitation vanilla extract). I know, it’s just getting baked in, but believe me, real butter and vanilla extract really does make ALL the difference in your flavor.
Always make sure your ingredients are fresh. Don’t use that baking soda that’s been sitting in the cabinet for the last year (yes I’ve been guilty of that, but hey, you can learn from my mistakes!) When in doubt, throw it out, and get a new box.
When measuring brown sugar, always pack it.
You can customize these cookies by adding in optional things such as nuts, like walnuts, m&m’s, peanut butter cups, sprinkles, or anything else you like.
I usually mix these cookies by hand, but if you want to use a stand mixer like a Kitchen Aid, you can mix your dry ingredients in a small seperate bowl, use your stand mixer for the wet ingredients, then just pour the dry into to wet when ready. OR, mix all wet ingredients first, add baking soda and salt, stir, then begin to add the flour.
I also use a tablespoon to scoop my dough onto the cookie sheet to get even sized cookies every time.
You can freeze the dough for up to 3 months if you want to make ahead of time. Just roll pre-measured dough balls, place on a lined cookie sheet, place into freezer, once frozen, place dough balls into a ziplock freezer bag. When your ready to bake them, let the dough thaw out on a lined cookie sheet at room temperature, and bake as instructed.
My last tip would be to just take your time, and pour as much love into it as possible. It really does make a difference. 🙂
Ingredients
- Flour
- Baking Soda
- Salt
- Butter
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- Eggs
- Chocolate Chips
- Optional add-in’s: nuts like walnuts, m&m’s, peanut butter cups, sprinkles, or what-ever you want to add!
Instructions
In a small bowl, add your dry ingredients such as flour, baking soda, and salt.
In a separate, large bowl, cream together your butter and both sugars. Add in vanilla extract, and stir until all is incorporated and creamy.
Next, add eggs, 1 at a time, stiring until fully blended before adding your next egg.
Now pour your flour into the wet mixture, 1/3 at a time, and fully mixing before adding in more.
Once everything is combined, add in chocolate chips and stir.
Now is the time to add in your optionals, reserving some for the top if you like.
Scoop dough by the tablespoon, and drop onto a greased cookie sheet.
Bake in the oven at 375 degress fahrenheit for 9-11 minutes, serve and enjoy!
What’s your favorite “add-in”? Mine is walnuts! Also milk… I know, it’s technically not something you’d add in directly, but I can’t have a cookie with out milk to dunk it in! Let me know below! From my kitchen to yours, have a blessed day!
Perfect Chocolate Chip Cookies
Description
These perfect chocolate chip cookies are soft in the middle, and has a nice crisp on the outside. Best served with a glass of milk.
Ingredients
Instructions
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Preheat oven to 375 degrees fahrenheit
In a small bowl, add flour, baking soda, and salt. Give it a quick stir. set aside.
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In a large bowl, cream together brown sugar, sugar, and butter until creamy.
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Add vanilla extract, stir.
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Add eggs, 1 at a time, stirring well before adding the second egg.
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Slowly add in flour mixture a third of the bowl at a time, mixing well until all is incorporated.
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Add chocolate chips.
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Drop cookie dough onto a greased cookie sheet by the tablespoon.
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Bake for 9-11 minutes. Once done, place cookies onto a wire rack to cool. Store in an air tight container on the counter.
