Chocolate Chip Cookie Recipe: The Best Cookie

Last Updated on September 28, 2023 by TheFarmChicken

Chocolate Chip Cookie Recipe: The Best Cookie – At this point in my life I have probably baked the most chocolate chip cookies than any other baked good. Maybe more bread, but I really think I’ve baked more chocolate chip cookies. My favorite cookies are chocolate chip cookies. They are just so good. I love this traditional chocolate chip cookie recipe; good with milk, it brings a healthy dose of nostalgia, and is a crowd pleaser. They are also easy chocolate chip cookies to make which is just a bonus! I usually have some tucked away in the freezer and when the baking day for cookies comes the kids love them warm from the oven as a snack. (ha, so do I!)  We have a tradition of sitting on the kitchen rug together and enjoying our cookie treat!

Chocolate chip cookies are one of the things I remember most about my mom baking when we were kids. This is her recipe. She tweaked it to the point of excellence. I don’t like to say that they are perfect because really what on this earth is but if there was a perfect chocolate chip cookie this one would be close. One of the family recipes I cherish and the only recipe I use for Chocolate Chip Cookies. Let’s learn how to make homemade chocolate chip cookies!

This post may contain Amazon affiliate links. This is no additional cost to you.

Our Family Chocolate Chip Cookie Recipe

Now it’s time to let TheFarmChicken community in on the secret. Below is the chocolate chip cookie recipe. I hope you can use them in your homes to bring joy to your family and others. Bake them with your kids, surprise your husband with them to take along to work. Share them with your neighbor or church family. Bake them for your coworkers. Freeze them for later. Most of all enjoy! Oh! And if you need another reason to enjoy them with a glass of milk, check this out.

Room Temperature Ingredients:

It is important to note that the butter and egg should be at room temperature. This is important to get the right consistency you need for your cookie dough. I usually leave my butter out for a few hours or overnight before making these cookies. If you need to defrost the butter quick though you can use the defrost setting on your microwave. Same goes for getting your egg to room temperature.

Whipping the butter:

Whipping the butter is another important step to making the best chocolate chip cookies. I usually beat just the butter in the mixer for probably about 2 minutes. You want to incorporate air into the butter and make it light and fluffy.

Adding the sugar and egg:

Once you have beaten the butter, adding the sugar is next. After adding the sugar to the mixer bowl, I will take and beat this with the butter for another 2 ish minutes. Then add the egg and the same thing beat for about a minute or two. It is a good idea to clean the sides of the bowl as you mix the ingredients to ensure they incorporate well together.

Adding the dry ingredients:

Now that you have the wet ingredients all whipped and fluffy now it is time to add the dry ingredients to the bowl. I usually start with the flour than the baking soda and salt. When I get to the 1/3 cup of flour, I usually heap it just slightly. It seems to be the right amount without being too much flour. I will then use a rubber spatula and mix the flour mixture together on the top. Then start the mixer and mix until together until just incorporated.

The Chocolate Chips:

For something so simple there are so many options out there. Our favorite is Nestle Toll House Semisweet Chocolate Chips. You could use milk chocolate chips or chocolate chunks. If you decided to use chocolate chunks, I would probably cut back the amount to 1 cup. Add these just after you have started mixing the dry ingredients. Be mindful to not over mix! This will make your cookies tough.

Baking the Cookies:

Next, you bake your cookies. I love this cookie scoop and it makes the job so much easier and faster. This recipe makes roughly 21-22 cookies at this size and 24 smaller cookies if you make them using this little bit smaller cookie scoop.

In a preheated 350-degree f oven on the convection oven setting, if you have it, bake your cookies for around a cooking time of 12 minutes. If you aren’t using the convection oven setting your baking time will be a couple minutes more. Here comes another important part: you don’t want to overdo it on bake time. You want to take your cookies out when they are just starting to turn light golden brown and are pale in the centers. If you don’t overbake them, they will have crispy edges but be so soft and a chewy texture in the middle! The best of both worlds.

Cooling and Storing:

I usually let my cookies rest on the cookie sheet for 5 minutes before I remove them onto a wire rack to cool most of the way. Another IMPORTANT tip: do not cool your cookies all the way! They won’t be as soft if you let them sit out too long.

After they have cooled down most of the way and enough that they keep their shape I will store the baked cookies in an airtight container or a freezer-safe bag and pop them into the freezer for future dessert or treats.

Reheating frozen cookies:

I have found the best way to eat them from the freezer is either to let them sit for a bit on the counter to warm up or to put them in the microwave on defrost for 45-60 seconds.

Where did Chocolate Chip Cookies originate from?

I was curious so I thought I would look it up and share with you all. It looks like the chocolate chip cookie originated from right here in the United States. In 1938 Ruth Graves Wakefield chopped up a chocolate bar and added it to her cookies. She ran the Toll House restaurant in Whitman, Massachusetts. A little fun fact for you! 😊

Chocolate Chip Cookies: The Recipe

One of my very favorite family recipes. My mom has tweaked it to be so good. These cookies are soft yet chewy; simply delightful!

INGREDIENTS

• 1 3/4 sticks butter, softened or 14 tablespoons
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 egg, room temperature
• 2 1/3 cup All-Purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup chocolate chips – We like Semi-Sweet best!

INSTRUCTIONS

• Preheat oven temperature to 350 degrees. (Convection if you have it)
• In a large bowl or stand mixer combine the butter and sugars. Beat on medium-high until light and fluffy (about 2 minutes).
• Add egg and beat until well combined.
• In a separate bowl, a small bowl, combine the flour, baking soda and salt.
• On low speed add this to the creamed mixture. Do NOT overmix.
• Mix on low just until combined the chocolate chips.
• Then form the chocolate chip cookie dough into balls. *My favorite cookie scoop is linked below. Flatten slightly with your palm and bake cookies on a cookie sheet for 10-12 minutes or until lightly browned. Could be a couple minutes longer if you aren’t using the convection oven.
• Let cookies cool on cookie sheet for 5 minutes. Transfer to cooling rack until still slightly warm then transfer to airtight container or freezer bag and freeze. Hopefully you have already enjoyed a cookie by now but if you haven’t, make sure to have a warm chocolate chip cookie from the oven with a glass of milk. So good!

Pin for Later:

Shop this Post:

• *My favorite cookie scoop*
• Cookie Sheet
• Pocket Potholders

Mariah | TheFarmchicken

Need some potholders to take your cookies out with? 🙂 Try these! My very favorite and homemade.

Let love be without dissimulation. Abhor that which is evil; cleave to that which is good. Romans 12:9