Everyone loves a good cookie, and this chocolate chip cookie recipe is the BEST! They’re so gooey and chewy, and packed with chocolate chips.
And they’re so easy! You’ll never go back to store bough once you bite into your own homemade treats.
So fire up that oven, and get ready for the best chocolate chip cookies ever!
Our four year old son, Noah, is always trying to get involved in GypsyPlate. He has his little camera and takes pictures of our food, and of course loves eating it.
The other day, with Santa on his way, we decided that this time he would help make his first recipe, chocolate chip cookies!
If you’ve never baked your own chocolate chip cookies from scratch, you’re going to be blown away by how good they are.
All you need to perfect them is a few simple tips…
Tips for the BEST Chocolate Chip Cookies
- Use good quality ingredients. Especially the chocolate chips, since they are the real star.
- Use the correct ingredients. Make sure you are using all-purpose flour.
- Make sure to use active leavening agents. Check the expiration date on your baking soda and baking powder. Even if they are still in date, if they have been open for a while, it may be better to buy them new.
- Measure precisely. Scoop your ingredients into the measuring cup or spoon, then scrape the top with the back side of a knife to make your scoop perfectly flat.
- Start with room temperature ingredients. Bring the butter and eggs to room temperature before mixing, to allow them to combine properly.
- Chill the dough. Before forming your dough balls, refrigerate the dough for at least 1 hour, or up to 24 hours. This helps prevent your cookies from spreading out too much and becoming flat, and gives them a chewier texture.
- Use a cookie scoop. This is to ensure that they are equal in size, which helps them bake more uniformly.
- Don’t overcrowd the cookie sheet. Place the dough balls 1.5-2 inches apart. Otherwise they may spread into each other (but still taste yummy!).
- Bake at the right temperature. Not all ovens are precise. A simple oven thermometer can help save your cookies.
- Use a room temperature baking sheet. If cooking in batches, allow it to cool in between.
Chocolate Chip Cookie Ingredients
- Butter – Again, room temperature. We prefer salted.
- Sugar – Both white and brown.
- Eggs – They act as a binder.
- Vanilla extract – For a more flavorful dough.
- All-purpose flour – A baking staple.
- Leavening agents – Baking soda and baking powder.
- Sea salt – To slightly offset the sweetness.
- Chocolate chips – Of course!
How to Make Chocolate Chip Cookies
In a bowl, combine flour, baking soda, baking powder and salt. Combine well.
In a separate large bowl, add butter, white sugar and brown sugar. Whisk together (using a hand mixer, if available) until well combined. Then, whisk in eggs and vanilla.
Gradually add in flour mixture and combine to a uniform consistency.
Add in chocolate chips. Use a spoon or fork to mix them into the dough.
If time allows, cover the bowl with cling wrap and refrigerate at least one hour, or overnight.
Using a cookie scoop (about 3 tablespoons), create dough balls and arrange them on a parchment paper lined baking sheet.
If you have kids helping, they can roll the scoops into little spheres, or “meatballs” as Noah called them.
Bake in an oven preheated to 375°F for 8-11 minutes (depending on your oven). They should have a slightly undercooked appearance, just beginning to brown up.
Allow to cool for 5 minutes, then transfer to a cooling rack to cool completely.
Freezing the Dough
Freezing this cookie dough is a great option if you want to mix up a large batch and have ready-to-bake cookies on hand.
Arrange the dough balls on a parchment paper lined baking sheet (or plate if your freezer is not that big). Freeze 30 minutes to an hour, then transfer to a ziploc bag and freeze for up to 3 months.
When baking, keep in mind that they will take a minute or so longer than usual, as they are starting out frozen.
Storage and Leftovers
Although cookies are always best fresh out of the oven, you can store leftover chocolate chips cookies in an airtight container for up to five days. Make sure they are completely cooled first.
We prefer to heat them back up before eating. You can bake them for a few minutes in an oven or toaster oven at 350°F, or heat them in the microwave for 10-15 seconds.
Bake your self a real treat with this easy chocolate chip cookie recipe. Save them for yourself, or give them as gifts. The one sure thing is, everyone loves them!
Save or pin this great recipe, so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Noah’s Chocolate Chip Cookies, on our Gypsy Plate… enjoy!
Noah's Chocolate Chip Cookies
This easy Chocolate Chip Cookie Recipe is the BEST! They’re so soft and chewy, and packed with chocolate chips.
- 1 cup butter, room temperature
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt
- 2 cups chocolate chips
- Preheat oven to 375°F.
- In a bowl, combine flour, baking soda, baking powder and salt. Combine well.
- In a separate large bowl, add butter, white sugar and brown sugar. Whisk together (using a hand mixer, if available) until well combined. Then, whisk in eggs and vanilla.
- Gradually add in flour mixture and combine to a uniform consistency.
- Add in chocolate chips. Use a spoon or fork to mix them into the dough.
- Optional: If time allows, cover the bowl with cling wrap and refrigerate at least one hour, or overnight.
- Using a cookie scoop (about 3 tablespoons), create dough balls and arrange them on a parchment paper lined baking sheet.
- Bake for 8-11 minutes (depending on your oven). They should have a slightly undercooked appearance, just beginning to brown up.
- Allow to cool for 5 minutes, then transfer to a cooling rack.
Never miss a recipe!
Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.