I have been searching for the Best Chocolate Chip Cookies recipe for years. I wanted a cookie that’s not too soft and not too crunchy, with the perfect texture and the right balance of dough to chocolate. This recipe delivers exactly that.
Chewy Chocolate Chip Cookies
As I’ve gotten older I’ve grown to prefer darker chocolate, so I like to use semi-sweet chocolate chips instead of milk chocolate. Semi-sweet chocolate typically contains around 35% cocoa, giving it a slightly bitter edge that balances the sweetness of the cookie. Milk chocolate has more milk fats and a creamier, sweeter profile. Either will work, but semi-sweet yields a classic, balanced cookie flavor.
How To Make Chocolate Chip Cookies
Preheat the oven to 350°F (175°C). Using the whisk attachment, cream together softened margarine, brown sugar, white sugar, vanilla, and eggs until the mixture is smooth and creamy.
In a separate bowl, whisk together the flour, baking soda, and salt. Switch the mixer to the paddle attachment and slowly add the dry mixture to the creamed mixture, mixing until combined. Finally, stir in the chocolate chips.
Line a cookie sheet with parchment paper. Using a 1½-inch cookie scoop, portion the dough onto the sheet, leaving space between each cookie. Bake for 10–12 minutes, or until the edges are set and the tops are slightly golden. Take care not to overbake to keep the centers chewy.
Remove the cookies from the baking sheet immediately and transfer them to a wire rack to cool. This helps them set without continuing to bake on the hot pan.
Best Chocolate Chip Cookies
Shanna
Ingredients
- 1 Cup Margarine
- 3/4 Cup White Sugar
- 1 Cup Brown Sugar
- 2 large Eggs
- 1 Tbsp Vanilla
- 3 Cups Flour
- 1½ Tsp Baking Soda
- 1½ Tsp Salt
- 2½ Cups Chocolate Chips
Instructions
- Preheat oven to 350°F (175°C).
- Using the whisk attachment, cream together 1 cup softened margarine, 3/4 cup white sugar, 1 cup brown sugar, 2 eggs, and 1 Tbsp vanilla until smooth.
- In a separate bowl, whisk together 3 cups flour, 1½ tsp baking soda, and 1½ tsp salt.
- Switch to the paddle attachment and gradually mix the dry ingredients into the wet ingredients until combined.
- Fold in 2½ cups chocolate chips.
- Line a baking sheet with parchment paper. Use a 1½-inch cookie scoop to portion the dough onto the sheet.
- Bake for 10–12 minutes, or until the edges are set and the tops are slightly golden. Avoid overbaking to keep centers chewy.
- Remove cookies from the baking sheet immediately and transfer to a cooling rack to cool completely.
Notes
If doubling the recipe, use 3 eggs instead of 4.
*Nutrition Disclaimer: Nutrition facts are estimates for informational purposes only and not a substitute for professional advice.
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