Some of my most beautiful childhood memories with my mom revolve around making chocolate chip cookies. I remember that she let me do the stirring with a big wooden spoon. In reality, it probably wasn’t that big, but the way I remember it, that spoon was giant in my tiny hands. And then, when I finished, the reward was to lick the wooden spoon. Making cookies with my mom was the absolute best.
Now that I am a mom, I have carried on the tradition of making chocolate chip cookies with my kids. Over the years, I have tweaked her recipe (which I’m pretty sure was on the back of the Nestlé Tollhouse Chocolate Chips) to come up with one that works perfectly for us. It is one of the few things that I seldom mess up! These have become the best chocolate chip cookies around and are always requested.
I love that I can whip these up quickly if someone stops by unannounced. It’s also great to have the best chocolate chip cookies available to offer with a tall glass of milk to a struggling friend.
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Tools Needed For The Best Chocolate Chip Cookies
These chocolate chip cookies can be made using a stand mixer like a Kitchenaid, a hand mixer, or a bowl and a wooden spoon. I think it’s easiest with a stand mixer, but it can be made with whatever you have. You will also want cookie sheets (I usually use 2 so I can always have one ready to go in when the other comes out), parchment paper, and a cooling rack. A cookie scoop also makes forming chocolate chip cookies much more effortless.
Ingredients Needed for The Best Chocolate Chip Cookies
Flour- I usually use unbleached all-purpose flour but have made it with whole wheat flour to convince myself it is healthier. I prefer all-purpose flour in this recipe. I mean… who are we trying to kid? Nobody thinks chocolate chip cookies are healthy.
Baking Soda- Make sure it is fresh and hasn’t been in your cabinet for 4 years. This will negatively affect the cookies.
Salt- I use fine-grain pure sea salt. If the grains are too big, you can get punched in the face with the salt flavor.
Butter- You can use either salted or unsalted butter. I use salted sweet creme butter for this recipe. I soften it on the counter for about an hour before making the chocolate chip cookies.
Granulated Sugar- Any granulated sugar will do
Brown Sugar- I use light brown sugar for this recipe, but dark brown sugar would also work. Keep a small piece of bread in the bag to keep it from drying. Putting bread in the bag will also help to soften it if it has already hardened.
Vanilla Extract- I prefer pure vanilla extract, but I have also had good results with imitation vanilla extract.
Ground Cinnamon- I believe that cinnamon makes everything better!
Eggs- I crack these in a bowl first just in case I accidentally get some shells in there. It is much easier to remove it from the bowl than from the dough. If you have eaten a cookie and gotten a bite with some shell (yuck)… you know this step is worth it!
Semi-Sweet Chocolate Chips- I only use semi-sweet in these cookies. I don’t think milk chocolate tastes as good, but that is my preference.
Now… wash your hands, put on a cute apron, and get ready to bake!
How to Make the Best Chocolate Chip Cookies
First, mix flour, baking soda, and salt. Set aside until further notice.
Combine the butter and sugars. Mix these up until they are nice and creamy.
Next, add the cinnamon (which makes everything more delicious and festive) and the vanilla. Mix that up too.
Now it is time for the eggs. A pro tip from this domestically challenged girl right here… crack the egg in a separate bowl and not right into the dough. From experience, I have determined that getting the egg out of a bowl that is only egg is much easier.
Be sure to beat well after each egg.
Add part of the flour mixture. Usually, I begin with about a cup of flour. Mix well. Continue mixing until most of the flour is combined. If it gets too thick, add the water, 1 tsp at a time.
Stir in the semi-sweet chocolate chips. In my humble opinion, this is the best part of cookie making. It’s soothing for me.
Drop rounded tablespoons of dough onto the cookie sheet lined with parchment paper. It’s easiest to get consistent sizing using a cookie scoop, but if you don’t have one, you can always use spoons as my mom did.
Take the Best Chocolate Chip Cookies to a Friend
We never have leftovers of these cookies because they get eaten as soon as they come out of the oven. If I happen to be alone while making them, I am in danger of eating the entire batch of cookies myself, so I quickly grab some to put into a tin to give away! I also usually take some of the dough to put in the refrigerator or freezer for later… especially if I know I will be taking someone a meal soon. According to USDA, cookie dough can be stored in small amounts for up to four days in the refrigerator or two months in the freezer.
These would be a great addition to this chicken curry mac & cheese to take to a friend.
Best Chocolate Chip Cookies
- 1 medium bowl
- 1 large mixing bowl
- 1 hand mixer (can use a stand mixer)
- 2 cookie sheets lined with parchment paper
- 1 cookie scoop tbsp sized
- measuring cups
- measuring spoons
- 2 1/2 cup flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter softened
- 2/3 cup granulated sugar
- 2/3 cup brown sugar packed
- 1 tbsp ground cinnamon
- 1 tsp vanilla
- 2 large eggs
- 1-2 tsp water as needed
- 2 cups semi-sweet chocolate chips
- preheat your oven to 375 degrees ferenheit
- Line cookie sheets with parchment paper
- In a medium bowl, mix flour, baking soda, and salt. Set aside.
- In a mixing bowl ,cream together butter, granulated sugar, and brown sugar.
- add the cinnamon and vanilla and mix until combined.
- Mix in eggs one at a time, beat well after each one.
- Beat in flour, a little bit at a time. When it starts to get thick, add water, one tsp. at a time.
- Stir in chocolate chips.
- using a tablespoon cookie scoop, drop rounded tablespoons onto the cookie sheet.
- Cook 8-10 minutes or until golden brown
- Cool on pan for 2-3 minutes and then move to a wire rack.