Best Chocolate Chip Cookie Recipe
Prep time
Cook time
Total time
Preheat oven to 350° F
All ingredients should be at room temperature
Serves: 24- 2 ounce cookies
  • Unsalted Butter room temperature 2 sticks (1 cup) (226g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar 1 cup (210g)
  • Salt 1 teaspoon (5g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Eggs Large 2 (100g)
  • All Purpose Flour 3½ cups (440g)
  • Baking Soda 1¾ teaspoons (8g)
  • Chocolate Chips or Chunks 2 - 3 cups (510g)
  1. Cream the butter and both sugars with the paddle attachment until light and fluffy. About 5 minutes
  2. Combine the eggs and vanilla extract together and slowly add to the creaming butter mixture on medium speed being sure to mix well in between additions. Stop the mixer every so often and scrape the sides and bottom of the bowl.
  3. Sift the flour, baking soda and salt together, then add to the mixer all at once and mix on low speed just until combined. Do not over mix.
  4. Add in the chocolate chunks and mix well.
  5. With a 2 ounce cookie scoop (or simply drop dough by the heaping tablespoon) onto a parchment lined sheet pan spaced about 2 inches apart.
  6. Chill the dough while you preheat the oven to 350°F
  7. Bake for approximately 15 -18 minutes or until light golden browned.
**for those of you who prefer a softer style cookie here are some alterations you can make to this recipe:

Switch the AP flour to Bread Flour (3 c or 360g) Use all Brown sugar instead white granulated sugar.

Instead of Baking Soda, use Baking Powder.

Switch the butter out for solid vegetable shortening (or a combination of the two) as shortening has a higher melting point so it will stay solid during the baking process longer.

You can also chill the dough before baking to help the cookies from spreading too much.

Cookies will stay fresh in an airtight container at room temperature for up to 6 days
You can freeze un baked dough for up to 2 months
Recipe by Gretchen's Bakery at