The most classic, timeless and delicious dessert is the homemade chocolate chip cookie. It’s warm and inviting, might bring up memories of the past, and has an unassuming quality to it. Everyone has their certain preference, too. Maybe you like yours thick and chewy? What about gooey, with remnants of dough still around? Or, perhaps you prefer one that is more cake-y? Whichever your choice, it’s hard to go wrong. As a self-proclaimed dessert enthusiast, these are the best homemade chocolate chip cookies I’ve found. They are quick, easy and just the right ratio of gooey to chewy. (Quick bakers note: if you are in the cake-y camp, just add a little bit more flour (1/4 c) to the mix and it will thicken it up).
Last year, I challenged myself to find the best homemade chocolate chip cookie. I started out with a tried and true recipe from my childhood. Then I tested out a copycat recipe from Levain Bakery in NYC. Most of them just changed the ratios slightly to produce a different type of cookie, but I also tried dark chocolate, milk chocolate and semi-sweet chocolate chips. While this might sound a little overboard to some (ok, maybe most of you), I find joy in baking and creating — and in sharing them with others.
So, without further ado, here is best homemade chocolate chip cookie recipe. Pin this page or make a note!
The Best Homemade Chocolate Chip Cookies
Ingredients
- 2 c all-purpose flour
- 1 tsp baking soda
- 1 tsp salt (I use pink himalayan salt but you can use regular table salt as well)
- 1 stick butter, softened
- 3/4 c granulated suger
- 1 c brown sugar
- 1 1/2 tsp vanilla
- 2 eggs
- 1 bag semi-sweet chocolate chips
Instructions
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Line a baking sheet with parchment paper or a silpat.
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In a medium bowl, combine the flour, baking soda and salt. Mix together and set aside.
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In a mixing bowl, cream the butter and sugar on medium speed for around 4 minutes. (Side note: make sure the butter is softened to room temp! This will impact how the cookie turns out.)
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Add in the vanilla and eggs, beating until incorporated. Scrape down the sides and mix again.
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Turn off the mixer and add in the flour mixture. Slowly turn it back on, starting at low and working up to medium speed. Be careful not to do it too fast or the flour will go everywhere! Only mix until the flour has disappeared.
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Drop in the chocolate chips and mix just a few times to combine.
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Scoop out the dough into balls and put on a plate in the fridge for 30 min-an hour (or longer!).
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Preheat oven to 375 degrees. Place 6 dough balls on the baking sheet and cook for 10 minutes. Everyone's oven is different, so just pay attention when it's been in there for 8 minutes. It might take longer or shorter than 10 minutes, so watch for a golden brown color but you still want it to be slightly gooey. It will set when you take it out.
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Take out of the oven, let it sit on the cookie sheet for 5 minutes and move over to a cooling rack. Continue this until all the cookies are baked. Then, you eat!
