The Best Chocolate Chip Cookies Ever

If you are a fan of soft batch chocolate chip cookies that are crisp around the edges, this recipe is for you. This buttery, semi sweet chocolate chip cookie is a classic and can be the foundation for so many fun and yummy cookies!

Before we jump to the recipe card, let me tell you how I know these are the best chocolate chip cookies ever. Because these are the same chocolate chip cookies that made my mother hound me about selling cookies for 2 years. (Yes, it took 2 years of her protesting any other cookies I brought home before I officially started Ashley's Famous Cookies.) These cookies are the original famous cookie and from here, I grew my into cookie business into what it is today. Before I had all the really cool flavors that I sell today, these were the cookies that put me on the map. So this recipe holds a special place close to my heart.

But enough about me, let's get into this perfect chocolate chip cookie!

You're going to need your basic cookie ingredients for this one. Butter, Sugar, Egg, Vanilla, Flour, Salt, Baking Soda, and Semi-Sweet Chocolate Chips. Nothing too crazy going on with the ingredients. What is going to separate this chocolate chip cookie from others is the way you make the dough.

Most chocolate chip cookie recipes call for softened butter but for this one, we are going to fully melt the butter. Actually, this same recipe can create many different types of chocolate chip cookies depending on how you use the butter, mix the dough, chill the dough & bake the dough. So it's important to follow the steps if you want a nice crackly, chewy, soft, and buttery chocolate chip cookie.

Once you melt your butter, add your brown sugar and white sugar and cream them together. It's okay if you have a few clumps of sugar. That's what I love about cookies. The wet ingredients need to be fully mixed but they don't have to be perfect.

Once your butter and sugar are creamed together, add your vanilla extract and your egg. Mix until just combined. I recommend using a whisk for this recipe and not a handheld or stand mixer to avoid over mixing the ingredients. If you over mix your cookie dough it can create a tougher or thicker cookie dough. This can take away some of that sweet buttery taste that this cookie provides.

Now it's time to add your dry ingredients. If I haven't said this in a blog post yet, NEVER mix your wet and dry ingredients at the same time. Always add them separately. You can either pre-mix your dry ingredients in a separate bowl or add them on top of the wet ingredients after all of the wet ingredients have been added and mixed together. As long as you aren't going from butter to flour to eggs to sugar, you should be fine.

I like to whisk the dry ingredients into the wet ingredients until just combined.

Then I add the chocolate chips and fold the dough with a spatula to combine the chips and finish mixing the dough.`

Once the dough is folded, let it sit on the counter for 30 minutes. This is going to allow that melted butter to cool and thicken the dough. If you bake your cookies right away, you risk the chance of the dough spreading too fast and too much. If you want that nice chewy texture with the crackles, this is the way to do it. If you decide to save your cookie dough for later, let it sit out for about 15 minutes before baking to allow the cookie dough to unthaw. If you do not do this, it will not be the end of the world. You will just have a slightly different textured chocolate chip cookie. It's amazing how much one variable change can affect the final product.

Place your cookie dough on a cookie sheet lined with parchment paper and bake at 330 degrees Fahrenheit for 10 to 12 minutes (or until the edges are a light golden brown). Be careful not to over bake your cookies unless you like them crunchy. Cookies continue baking on the cookie sheet after you take them out of the oven.

Garnish your cookies with a dash of sea salt and some more semi-sweet chocolate chips.. Let your cookies cool for about 5 minutes and enjoy. These cookies are perfect for dunking in your favorite milk. I used almond milk so don't be afraid of substitutions. If you want to spice it up, add some pecans on top of your cookie dough and you'll be eating my favorite cookie!

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Here's the recipe!

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