They should be sort of wet (almost done looking) when pulled out of the oven, let cool and enjoy a gooey soft cookie! 🍪
Instructions
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line three baking sheets with parchment paper and set aside.
In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
Cream together butter and sugars until combined.
Beat in eggs and vanilla until light (about 1 minute).
Mix in the dry ingredients until combined.
Add chocolate chips and mix well.
Chill dough!
Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
Let them sit on the baking pan for 5 minutes before removing to cooling rack.
Recipe credit:
https://joyfoodsunshine.com/the-most-amazing-chocolate-chip-cookies/
by KacieCosplay
47 Comments
Yup! Been making these for years. Best recipe out there. Even better than Sally’s.
Replacing Grandma’s recipe is certainly bold, but I admire it. It looks authentic, and the recipe details are very helpful. Thank you for sharing this recipe.
This is my go to recipe for chocolate chip cookies as well and I’ve tried quite a few recipes I must say. Definitely recommend this one! Very simple too which is nice!
Commenting to save the recipe for later. These look so good!
This is my favorite recipe and the only one I use nowadays. Thank you for bringing attention to it.
better than [Dominique Ansel??](https://www.modernhoney.com/dominique-ansel-chocolate-chunk-cookies/)
Looks fantastic!! I’ll take one!
How long do you chill the dough for?
I could recognize that recipe anywhere, that’s my FAVORITE chocky chip recipe
I came to fight you on this and list what is TRULY the best cookie recipe, then I saw your link and…it’s the same one. Great minds!!
I make this all the time, it’s the best! I keep with the recipe and don’t even chill the dough. I chopped up three bars of Ghirardelli bittersweet bars last time instead of chocolate chips and used vanilla paste. They were amazing
I alternate between this recipe and Handle the Heats recipe !
I’ve been using this for years- seriously the best!
I’ve made a similar recipe for some time, the only change I make is I brown the butter before adding it to the recipe, and then have a scoop for doing large number quickly. I also chill the dough for at least 24 hours before baking.
I’ll trust you, internet stranger, and will try these for our Christmas Eve cookies. But I’ll replace some of the chocolate chips with holiday M&M’s per my 5yo’s request.
The [recipe](https://www.allrecipes.com/recipe/10813/best-chocolate-chip-cookies/) I use is almost exactly the same and it’s my favorite for sure!
The only thing(s) I change is that I use 2/3 cups each of milk chocolate, dark chocolate, and semi-sweet chocolate chips (and usually don’t use walnuts as my sister is allergic).
These look great!
I will say, and this is just a personal preference, I think multiple cups of chocolate chips is insane. Like, I do not want my cookie to be 70% chocolate chips. I always do less any time I make a recipe because every time I use the recipe amount it’s waaaay too much.
Very similar recipe to the one I use from my mother’s old ass BH&G cookbook!
how do these compare to brown butter chocolate chip cookies??? bc tbh im so faithful to my brown butter recipe but.. could these be better?? is brown butter not necessary? 🤔🤔
I bake mine at 325. I dont like them browned.
I literally found and made these a couple of days ago and I agree!! They are amazing!!!
Can someone convert the cups to grams 🙂
These look great. I like this, but do half a cup of each sugar and add almond extract to the vanilla.
Half brown sugar and half white sugar is amazing for that kind of gooey cookie!
Thanks for this!!
I made these last year for my cookie box and loved them. With the right chocolate they were divine. I used the Sally’s brown butter cookie this year and wasn’t as impressed (but barely, they’re both very very tasty.)
Do you know if this would work with 1:1 gluten free flour? I am celiac and envy all of the pictures in here but this one I could make I think!
Has anyone tried to make these with glutenfree flour?
This is my family’s recipe for chocolate chip cookies lol
We’ve made them this way since my mom was little. (She was born in 1947)
They are very good and IMHO the best.
Anybody have a clue about what to do at altitude? 😖 Coloradan here struggling with using recipes as-is
the recipe doesnt say to chill the dough, is it necessary or no?
How do they hold up to serious eats brown butter chocolate chip cookies? Those are the best I’ve ever had
Looks amazing but I’ll be real I’m suspicious of any recipe that doesn’t brown the butter and claims to be the best!
Can’t wait to give it a try and see though! The best part about trying new cookie recipes is that either way I get cookies 😊
I like a softer cookie, so I always do more brown sugar than white. So for this one, I’d do 1.5 cups brown and .5 cups white!
No weights, no bake.
THIS!! Absolutely adore this recipe. I’ll brown the butter sometimes and add a very small dash of cinnamon. Truly, the best cookies. I make my dough, rest for 24hrs, then scoop and freeze.
I always scoop then chill or freeze so I’m not trying to roll cold dough 😌
This is almost the same as my go-to recipe (mines a little more brown sugar and a little less flour)
I use this too and they are the best! I’m not a great baker but these come out perfect
Sorry but https://share.google/Z8sZhmBcfX6hROkey using only egg yolks is the way for me… With a little pan drop about 9 mins in … Leaves them crispy on the outside (not just the edges but all of it) and soft and chewy in the middle. Maybe if you don’t like the crispy or prefer a more cakey cookie …. But egg yolks only will turn any cakey cookie into a dense chewy one which is what I’ve gathered most people prefer. And dropping the pan will help settle the center and crispen the outside. I’ll bet if I made this recipe you shared with only egg yolks I could get on board!
I already agree except I would brown the butter, LOVE browned butter flavour omg
This is basically the same recipe from the KitchenAid cookbook. Kitchenaid Chocolate Chip Cookies Recipe – Food.com https://share.google/oyeex97Basga5tew2
Yes! I’ve been using that same recipe for years. I swap out half of the chocolate chips for dark chocolate so they come out a little less sweet. Delicious!
Idk, I’ve been making this one on repeat, like 2-3 times a week since I found it.
https://scientificallysweet.com/the-best-chewy-brown-butter-chocolate-chip-cookies/#recipe
Isn’t this the toll house recipe tho? What makes this different?
Curious if you’ve ever compared this to the Torres NY Times recipe? That’s my standard, but I wouldn’t mind trying something new.
Just wanted to share that I made the cookies right after reading this post and they are the best cookies I’ve ever had. They turned out so beefy too which I love. 100000/10
No browned butter? Hmm. Have you tried them with browned butter?