The BEST Chocolate Chip Cookies (from scratch)
Warm, chewy, gooey chocolate chip cookies. Need I say more? This recipe is a crowd pleaser (just ask my friends growing up) so be prepared to share it!
To me, there is nothing more satisfying than a couple warm, fresh-out-the-oven chocolate chip cookies paired with a glass of milk (dairy, almond, oat -whatever floats your boat). It’s a treat that I crave every so often, and when I do, this is the recipe I will always turn to.
Where I got this Recipe:
Right off the bat, I’ll come out and say it. This isn’t my recipe. I didn’t test it, I didn’t create it. But it is the recipe for the best chocolate chip cookies (in my humble opinion) that you’ll ever make. How do I know? Because I’ve been eating these cookies for years. I like to think that I’ve sampled a lot of different chocolate chip cookies in my twenty-something years of life, yet somehow I always come back to one recipe. This one.
The recipe comes from my mom (here’s your credit, mom!). I’m not sure if she even knows where the recipe really came from, but it’s the chocolate chip cookie recipe my family has been making as long as I can remember. Growing up, my friends would beg me to get the recipe from my mom so they could make the cookies at home. They’re just that good.
What this Recipe is Not:
I know that a lot of the recipes I share – specifically baked goods – are what we often refer to as “healthy” or “healthified” versions. However, I don’t see anything wrong with enjoying the real, traditional versions either. In fact, if you know me then you know that I do so on the regular.
This recipe is not free of sugar, dairy, gluten, grains, etc. (not that these things even define healthy). It’s not a healthier version of anything, it’s just a dang good cookie recipe. And I don’t see why it doesn’t deserve it’s place on a healthy food blog, because to me healthy means being able to enjoy all the foods you love without guilt or judgement. You can enjoy the traditional version and you can enjoy a “healthified” version, and there’s nothing wrong with that.
Why These are the Best Chocolate Chip Cookies:
They get just slightly (and I mean ever so slightly) crisp on the outside but stay oh-so soft and chewy on the inside. If you eat them warm, they’re sweet, gooey perfection. Heaven in cookie form. They truly are the best chocolate chip cookies I’ve ever had, so I just had to share them with you.
Am I making you hungry? Because I’m making myself hungry.
The cookies are traditional and simple. Butter, sugar, eggs etcetera. The recipe is rooted in so many good things. Like family, because it’s a baked-good staple in mine. It’s also rooted in sharing, because this is the recipe I’ve baked my friends for their birthdays. It’s the recipe my sister baked for someone when their loved one passed away. To me, they’re so much more than just cookies. They represent memories, family, comfort and love. I hope that you can turn this recipe into that for yourself, too!
So please, if you make this recipe, share it! Share the cookies with your loved ones, and share a photo on Instagram so I can see. Enjoy!
The Best Chocolate Chip Cookies (from scratch)
- Preheat oven to 350F. Line a cookie sheet or spray it with non-stick cooking spray. In a mixing bowl with electric beaters, beat together butter and brown sugar.
- Add white sugar and beat together again until well combined. Add the egg and vanilla extract then beat until combined.
- To the mixture, add the all-purpose flour, baking soda and salt and beat to combine. Finally, pour in the chocolate chips and beat one final time until they're well dispersed into the cookie dough.
- Scoop the cookie dough by the (heaping) tablespoon onto your cookie sheet. There should be enough dough for 12 cookies. Bake for 10-12 minutes until the cookies appear puffy and just barely golden. Be aware not to overbake – I recommend removing from the oven even if they don't appear done – gooey cookies are better than crunchy, over-baked ones!
- Let the cookies sit on the cookie sheet for 2-3 minutes after removing from the oven. Using a spatula, transfer them to a wire cooking rack and cool for another 20 minutes (but be sure to enjoy a few fresh out of the oven)! Store in an airtight container.