Is there anything better than biting into a warm, gooey, delicious chocolate chip cookie? Obviously, there are more meaningful things in life, but a good chocolate chip cookie is undoubtedly one of life’s best simple pleasures! As a self-professed sugar fiend, this is my favorite dessert. Chocolate chip cookies go with everything, and they are perfect for any occasion.
However, there are a lot of subpar chocolate chip cookies out there. It’s not easy to make the perfect chocolate cookie, as many recipes leave the baker with cookies that are too crispy, dry, or lacking in the taste department. Some will try many recipes to find the “perfect” chocolate chip cookie, one that is sweet, soft, and chewy. For me, I have my perfect chocolate chip cookie recipe, and I consider it to be unbeatable.
I’m not sure of the origin of this recipe, as it is one of the recipes my mom has used for years. I do know that it’s been my favorite recipe since I was in grade school. The recipe calls for a good amount of flour, which leaves you with a soft, chewy cookie. Yum!!
It is worth noting that due to the higher amount of flour, these cookies will dry out faster than your average cookie. I let mine cool for a little while, and then I put them right into an airtight container. I couldn’t tell you how long they keep, because they are never around long enough to get stale!
You might be reading this with a skeptical eye, like how good can these cookies really be??
Well, I will tell you that these cookies have been a hit at every family gathering, holiday, and work party I have taken them to. I even had a former boss pay me to make these for her son’s high school graduation party!
They say beauty is in the eye of the beholder, and I believe that is true of taste too. Therefore, you may not share my opinion of these wonderful cookies, but a lot of people do!
Without further ado, here is my favorite chocolate chip recipe!
- 5 Cups All Purpose Flour
- 2 Teaspoons Baking Soda
- 2 Teaspoons Salt
- 2 Cups Softened Butter
- 1.5 Cups Packed Brown Sugar
- 1.5 Cups White Granulated Sugar
- 4 Eggs
- 2 Teaspoons Vanilla Extract
- 2 Packages of Semisweet Chocolate Chips (12 oz.)
- Preheat oven to 375 degrees
- Mix together the flour, baking soda, and salt
- Cream together butter, brown sugar, white sugar, eggs, and vanilla
- Slowly add dry ingredients to wet ingredients while mixing
- Stir in chocolate chips
- Drop by spoonfuls onto cookie sheets
- Bake for 8-10 minutes
- Let cool on wax paper or cooling racks
This recipe makes approximately 75 cookies, so plan accordingly. It is easily halved, if that is more appropriate for your needs. I tend to make these in big batches, since people love them.
If you choose to make the full scale recipe, a stand mixer is very helpful. It ends up being a lot of dough for a hand mixer to handle, although it can be done. The beaters always come out of my hand mixer when I try to do this (ha)!
Avoid adding the eggs to the other wet ingredients without first whisking them and adding the vanilla to the egg mixture. It makes everything blend together better.
Lastly, and probably most importantly, monitor the cookies while they bake. I gave an estimate on the baking time because they never seem to take the same amount of time to bake perfectly. When you see a tiny bit of that wonderful golden color on your cookies, pull them out. These guys burn quickly, and no one wants a bunch of burned cookies. They will continue to bake for a few minutes after they are pulled out of the oven anyway.
There you have it — our family’s favorite chocolate chip cookies! I hope you enjoy these chewy, soft, and delicious treats as much as we do! If you decide to make these, let me know how they turn out!