** Update: This post was originally titled “The Only Chocolate Chip Cookie Recipe You Will Ever Need or Want.” I have changed it primarily for the reason that if that is the case, it means I will never be able to try another chocolate chip cookie recipe… and although this is “the one” in my mind, it doesn’t mean I don’t ever want to try another recipe. There are some pretty interesting ones out there… so if you were temporarily confused by the title change, hopefully you are no longer.
Everyone is search for “that perfect” chocolate chip cookie recipe. You know what I’m talking about. The one you really want when you think of baking chocolate chip cookies. The one with the perfect texture, perfect amount of chocolate chips, the perfect balance of salt and sugar.
This is it.
In addition to being the perfect chocolate chip cookie recipe, as if there is any other reason needed to convince you to make it, this recipe is fantastically easy in two ways:
- It is a one-bowl-and-spoon recipe – no sifting dry ingredients separately, and no mixer required.
- It is very nearly foolproof. I have made countless substitutions and mistakes, and I have yet to deem a batch of these cookies inedible. I have even made them without eggs (I ran out), and added a tablespoon of water to make up for the liquid.
The original recipe came from the Betty Crocker website here, and had so many great ratings and reviews that I had to try it. Since then, I have not tried a single other chocolate chip cookie recipe – and I have not regretted it for a moment.
Favorite Chocolate Chip Cookies
Makes a lot of cookies; I usually halve the recipe and it works nicely.
- 1 1/2 cups butter or margarine (I use that Imperial brand stuff from the grocery store. It has given me the best results – and it is also the cheapest)
- 1 1/4 cups granulated sugar
- 1 1/4 cups packed brown sugar
- 1 Tbsp vanilla
- 2 eggs
- 4 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 24 ounces semisweet chocolate chips (1 large bag or two smaller bags, 4 cups)
Heat oven to 350 degrees.
In large microwavable mixing bowl, melt butter. Stir melted butter together with sugars, vanilla, and eggs with a spoon. Stir in flour, baking soda, and salt. Stir in chocolate chips.
Drop dough by spoonfuls (this varies depending on how large you like your cookies) onto ungreased cookie sheet, lined with parchment paper if you don’t feel like washing dishes afterwards.
Bake 12-15 minutes or until light brown. Cool for a few minutes on baking sheet, and remove to wire rack to cool completely.
This dough freezes excellently, and I usually keep a log of dough in the freezer for unexpected company. If you’ve never frozen cookie dough, it’s really very easy and convenient to have on hand. Once you’ve mixed up the dough, spoon it onto a large piece of saran wrap, like so (this is easier if the dough has chilled in the fridge for a bit, but mine had not so it was quite gooey):
Then simply roll it up and tuck the ends under. It will freeze more like a log if you cut a paper towel tube down the center and wrap it around the dough log (unfortunately I didn’t have one, but I’m sure you get the general idea).
I actually think the cookies taste a bit better after they’ve been frozen for at least a few days – maybe like that NY Times recipe that’s been floating around for a while now. Anyway, just slice and bake – no need to thaw, unless you particularly want to or you have a dull knife. Like I said, very convenient.
And after baking, you end up with these lovely beauties… Warm and buttery, crisp and soft and chewy, and literally packed with melty, gooey, chocolate chips. Simply perfect.