The Best Chocolate Chip Cookies Ever Recipe
Daily Value: 7%
|Folic Acid (B9)||14µg||4%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
It's a bold claim to publicly declare my chocolate chip cookies to be the best ever. Just know that I wouldn't say this if I didn't really believe it. And many other people believe it, too, because this has become one of the most popular chocolate chip cookie recipes on the Internet! What makes them so special? They aren't too sweet, have crispy bottoms and soft, chewy centers, and are loaded with chocolate chips and a hint of sea salt in every bite. These cookies are truly magnificent.
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- 2 sticks unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 1/2 cups firmly packed dark brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt
- 2 1/4 cups semisweet chocolate chips
Preheat the oven to 360 degrees. Line a cookie sheet with parchment paper.
Using a hand or stand mixer, cream the butter, granulated sugar, and brown sugar together on medium-high speed for 3 minutes, until nice and fluffy. Beat in the eggs one at a time, then add the vanilla, and mix for 2 minutes. Reduce the mixer speed to medium-low and add the flour, baking powder, baking soda, and salt. When the cookie dough has absorbed the dry ingredients, stir in the chocolate chips and mix until they are well distributed.
Drop 2 tablespoons of dough (or use a medium cookie scoop) onto the cookie sheet for each cookie, spacing them 2 inches apart. Bake for 15 minutes, or until the edges are nice and golden brown. Remove the cookie sheet from the oven and allow the cookies to cool for 2 minutes. Then slide the parchment paper, with the cookies still on top, onto a wire rack to cool completely before serving.
Recipe DetailsServings: 48
Special Designations: Kid-friendly