I LOVE these Chocolate Chip Cookies. I had forever been searching for that PERFECT recipe, and once I made these I knew I HAD it. These have the perfect combination of chewy + soft, and the combination of semi-sweet with milk chocolate is PERFECT.

This recipe was originally posted sometime during 2010 or 2011, in one of my first years of blogging. I updated it today, December 12, 2020, with new photos and updated text.

Chocolate chip cookies are iconic. They are definitely my favorite of all cookies, but I need a really specific chocolate chip cookie for it to qualify. They have to be warm, they have to be fresh, packed with chocolate and just crispy enough around the edges but just BARELY done in the middle so they are SO SOFT you are a little afraid it is going to fall apart, but doesn’t.

That’s the kind of cookie this produces, and it has gone into my permanent list of “things I’d put on my imaginary restaurant menu if I had a restaurant”.

Try these incredible Cornflake Cookies too!

This makes a huge batch. HUGE. At least 3 dozen, depending on how big you make them. Which, for me, means that everyone and their neighbor got cookies yesterday when I was baking. They are delicious. Perfectly chewy and crisp just enough to leave you wanting more. I usually keep the dough in the fridge and bake them as needed for the kids. There is nothing like a freshly baked cookie!

2020 update. I still make this same recipe, all these years later. It is still amazing. Our family has grown a lot since 2012 though, when we still only had 4 kids, so if I want as many cookies as I need for people in my house to feel like they got what they wanted, a single batch will do.

If I want to be able to gift these to others? I double it up.

How to make PERFECT Chocolate Chip Cookies

Cream butter and sugars in a stand mixer until light, fluffy, and creamy, about 4-5 minutes. Add eggs one at a time and mix well after each addition. Add vanilla and mix.

Sift together all dry ingredients and slowly add to the batter mixing on low while doing so. When well combined, mix in chocolate chips.

Put all cookie dough into fridge for at least 4 hours. 24 is better, but 4 will do in a pinch.

Take out and roll lightly into 1″ balls, place on a cookie sheet lined with non-stick foil, bake at 325 for 10-13 minutes. Take out when the outside edges are JUST starting to brown for a softer, chewier cookie. Leave in another minute or so if you like them a bit crunchier.

Yield: 36 cookies

Chocolate Chip Cookies

Name: Chocolate Chip Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 4 h 31 min
Yield: 36
Cuisine: American
Ingredients: 1 1/2 cups butter, unsalted; 2 1/2 cups packed dark brown sugar; 1/2 cup white sugar; 2 large eggs; 2 egg yolks; 2 1/2 tablespoons vanilla; 2 cups bread flour; 2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 2 cups semi-sweet chocolate chips; 2 cups milk chocolate chips

These chocolate chip cookies are my favorite version. They are chewy and soft and packed full of two different kinds of chocolate. I'll never use another CCC recipe!

Prep Time 20 minutes

Chill Time 4 hours

Cook Time 11 minutes

Total Time 4 hours 31 minutes

Ingredients

1 1/2 cups butter, unsalted
2 1/2 cups packed dark brown sugar
1/2 cup white sugar
2 large eggs
2 egg yolks
2 1/2 tablespoons vanilla
2 cups bread flour
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 cups semi-sweet chocolate chips
2 cups milk chocolate chips

Instructions

Cream butter and sugars in a stand mixer until light, fluffy, and creamy, about 4-5 minutes. Add eggs one at a time and mix well after each addition. Add vanilla and mix.
Sift together all dry ingredients and slowly add to the batter mixing on low while doing so. When well combined, mix in chocolate chips.
Put all cookie dough into fridge for at least 4 hours. 24 is better, but 4 will do in a pinch.
Take out and roll lightly into 1" balls, place on a cookie sheet lined with non-stick foil, bake at 325 for 10-13 minutes. Take out when the outside edges are JUST starting to brown for a softer, chewier cookie. Leave in another minute or so if you like them a bit crunchier.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 286Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 115mgCarbohydrates: 38gFiber: 1gSugar: 25gProtein: 3g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

Chocolate Chip Cookie Recipe