The Best Chocolate Chip Cookies
These easy Chocolate Chip Cookies are based on a recipe that earned a blue ribbon at the country fair. Loaded with 3 kinds of chocolate chips, they’re crisp on the edges with a soft and chewy center. Your search for the best chocolate chip cookies ends here!
The Best Chocolate Chip Cookies
If you’ve been looking for that perfect Chocolate Chip Cookie recipe to keep and use forever, this is it. This fail-safe recipe originally came from my ex-mother-in-law, the famed blue ribbon winner at the county fair.
Now, it wouldn’t be right if I didn’t tweak it a bit. So I added dark chocolate chips and mini 70% dark chocolate chips. Because more chocolate is always better, am I right?
I also added baking powder to the original recipe because I like my chocolate chip cookies to have a little bit of lift in them. These cookies won’t deflate on you and get too flat. They’re slightly puffy, but not at all cakey. On top of that, they’re extra chocolatey and chewy with a delicately crisp edge.
This recipe will leave you with around 3 dozen of the very best chocolate chip cookies. You can share them liberally or hoard a container in the freezer for future snacking. The choice is yours. If you feel you need an even more chocolatey cookie in your life, may I suggest making the best Chocolate-Chocolate Chunk Cookie ever?
How To Make The Best Chocolate Chip Cookies
Mix the dry ingredients together. Whisk the flour, baking powder, soda, and salt in a large bowl and set aside.
Cream the butter and sugar. With an electric mixer, beat the butter and sugar until light and fluffy. Add the vanilla bean paste. Then add the eggs one at a time, mixing each one in thoroughly.
Add the dry ingredients. Turn the mixer speed to low and slowly add the flour mixture.
Add the chocolate chips. Turn off the mixer, remove the beaters, and fold in the chocolate chips.
Bake. Drop the dough by rounded tablespoons onto a lined baking sheet. Bake in a preheated oven for 9-11 minutes until golden brown. Transfer to a wire rack to cool completely.
- Substitute white chocolate chips for semi-sweet chocolate chips.
- For chocolate-almond cookies, use almond extract instead of vanilla bean paste. Then sprinkle the cookies with sliced almonds just before baking (you may need to press them in slightly).
- For a chocolate peanut butter cookie, substitute the chocolate chips with 1 cup of peanut butter chips. You can also use mini peanut butter cups. I like the ones at Trader Joe’s.
Tips & Tricks
- Wait a few minutes to remove the cookies from the baking sheet. Once you’ve removed them from the oven, allow the cookies to sit on the baking sheet for 5 minutes before transferring them to the wire rack. They’ll continue baking as the cookie sheet cools down.
- Store at room temperature. If you plan to eat these within a few days, they’re best stored in an airtight container at room temperature. Otherwise, freeze them as instructed in the FAQs below.
- Use a cookie scoop for uniform cookies. If you want cookies that are all the same size and shape, use a handled, quick-release cookie scoop for the best results.
One of my favorite ways to enjoy a mid-day treat is with a Cold Brew and one of these chocolate chip cookies (or two, I mean, let’s be honest).
For the holidays, consider making these cookies part of a Hot Chocolate Charcuterie Board. You could even scoop smaller cookies to make them perfect for dipping. Set the board up as you heat up a batch of Crockpot Hot Chocolate for the coziest cold weather party ever.
To enjoy these cookies after dinner with a more adult beverage, consider pairing them with a whiskey-spiked Irish Coffee. Or make a sweeter, aromatic drink with my Boozy Peppermint Mocha.
Can I use vanilla extract as a substitute for vanilla bean paste?
Yes, if you only have vanilla extract, you can substitute it at a 1:1 ratio for the vanilla bean paste.
How do I know when the cookies are done?
When the cookies are done, the edges should be slightly golden. The centers will still be a little soft, but not jiggly. Keep in mind that they’ll continue setting on the cookie sheet after you’ve removed them from the oven.
How do I freeze these cookies?
Freeze the baked and cooled cookie in an airtight freezer-proof container. To keep them from sticking to each other, place strips of waxed paper between the layers of cookies.
Keep the oven on for more rich chocolatey cookie recipes!
- Magic Cookie Bars
- No-Bake Chocolate Peanut Butter Oatmeal Cookies
- The Best Chocolate Crinkle Cookies
Get the Recipe: The Best Chocolate Chip Cookie Recipe
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup salted butter, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla bean paste
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chips
- 1/2 cup mini 70% dark chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until fluffy. Add the vanilla bean paste. Add the eggs one at a time and mix thoroughly between each addition. Turn the mixer on low and slowly add the flour mixture. Turn off the mixer and fold in the chocolate chips.
- Drop the dough by rounded tablespoonfuls onto a baking sheet lined with parchment paper. Bake for 9-11 minutes or until golden brown. Transfer to a wire cooling rack and then store in an airtight container.
19 Comments on “The Best Chocolate Chip Cookies”
Hey doesn’t matter if you won, it matters if the recipe is a winner, right!? And it looks that way to me, so the judges knew what they were doing! These cookies look just like my type…great photos, too!
It looks as though these cookies have the perfect texture…soft and puffy on the inside, with crispy edges. Now salivating. Thank you to your ex-mother-in-law for the recipe. 🙂
Chocolate chip cookies are my weakness. Every time I make them I end up eating them for breakfast…haha.
I’m a huge chocolate chip cookie fan…I could the entire batch
Sorry that you didn’t win the county fair but these cookies look like winners to me!
No one has to know who the winner was 😉 Honestly, these pictures make me want to reach through the screen!
I’m such a purist when it comes to chocolate chip cookies…but I’m definitely going to try this recipe! My all-time favorite kind of cookie…
Three dozen is definitely not enough to share in our house. Chocolate chips cookies go way too fast. I look forward to trying your version. Vanilla bean paste makes everything better.
How cool you have your ex MIL’s chocolate chip recipe and you’re sharing it with all of us. I have a weakness for great cookies like these!
Ok now these look like the perfect chocolate chip cookies! Pinning!
These cookies look like perfection! Chocolate chip os my weakness!
I think half of what makes cookies taste good is the texture and yours look like they’d turn out PERFECTLY PERFECT!
Oh man, they definitely look amazing! Every time somebody shares their “best”, it makes me want to head to the kitchen and bake them up pronto. High praise. 🙂
I cannot resist a chocolate chip cookie. If I smell or see one I must have it. These look like great ones, crisp crust and chewy on the inside!
Those cookies do look like they are the very best!
You are so lucky. The only thing my mother in law ever gave me was a migraine. Ha
I love these cookies way too much. Your photos showcase them perfectly. They look so light and fluffy, I have to try these asap.
mmm fluffy and chewy are the best! My all time favorite is the Chocolate Chip Cookie and I’m always working toward the perfect one! Love these!
Tasty but mine spread so much and were very flat. Not sure why. Followed the directions to the tee.
I’m sorry your cookies didn’t work out to your expectations. These are a little flatter than most cookies but the only thing I can think of is perhaps the dough was too warm or the pan was too warm to start when you put them in the oven. Other than that, I’ll have to retest to try to duplicate your misfortune and see try to troubleshoot. Not too bad of a task since I’m sure they’re still tasty. 🙂