These Chocolate Chip Cookies are one of the most important recipes in my arsenal. They are butter-y, flavorful, soft, chocolate-loaded, and positively the BEST Chocolate Chip Cookies I have ever tasted. Thanks to my big sister Jessie for absolutely perfecting Chocolate Chip Cookies with this recipe! Not only will I share this most favorite of all Chocolate Chip Cookie recipes, but I will also share the tips I have learned to produce one heck of a great cookie!
(READ THROUGH TO THE END TO LEARN MY BEST COOKIE TIPS!)
Sometimes I have issues when a recipe is labelled as “the best”. If you were to search “The Best Chocolate Chip Cookies” on google or Pinterest, you would come across hundreds of recipes claiming to blow every other cookie out of the water. So while I indeed strongly believe these Chocolate Chip Cookies are “the best”, I entitled them as “my favorite”. I do so because I realize not everybody likes the same kind of cookie.
I really believe part of what makes a recipe “the best” to us is personal preference. My personal preference are soft, round Chocolate Chip Cookies, loaded with chocolate and flavor. I completely understand some like a crunchier cookie or some may not love chocolate as much as others. If you adore a soft, round, buttery, flavorful cookie though, this is your recipe.
In my short 25 years, I couldn’t even begin to count the number of times I have whipped up a batch of this cookie dough. And while part of my purpose today is to share the recipe for my favorite Chocolate Chip Cookies, as I mentioned already, my other purpose is to teach you the tips and tricks I have learned about cookie baking in those years. First off, this recipe comes from my sister, Jessie. I mention her a lot on here, because she is a whiz in the kitchen and has shared so many recipes on my list of favorites, including these Chocolate Chip Cookies. Most of these tips I learned from her, and I have proven all of them true through my own experience.
Tip # 1: USE REAL BUTTER! This could be the single most important tip I could possibly share with you. Never, ever under any circumstances use anything less than real butter in your cookies! That statement may seem like a bit of an overkill, but the flavor you will achieve from real butter is absolutely unmatched. My Cowboy always says you can tell I made the cookies, when your fingers are just a little bit shiny from the butter 😉 Because I am so used to the flavor, I can generally tell you right off the bat when I have tasted a cookie that isn’t made with real butter.
Tip # 2: Use Real Mexican Vanilla. I realize not everybody has easy access to this, but it has completely changed my baking. My sister’s husband grew up in Mexico and she forever improved our lives when she taught us how much better it tastes! It is a much stronger, purer flavor that I have learned I just can’t do without. You can find various brands of Mexican vanilla on Amazon and because I haven’t taste tested, I really can’t tell you what brand is the best. My source of Mexican vanilla is my brother-in-law’s sister so the vanilla comes directly from Mexico and I have never had to purchase it online. Also, Wal-Mart sells Molina Vanilla (a Mexican vanilla) for under two dollars. I have purchased this when I have been low on my vanilla from Mexico, and while it is not as good as what I get from down there, it is WAY better and CHEAPER than any other Americanized vanilla you will find.
Tip # 3: Cream the Butter, Sugars, and Vanilla adequately. I have found the flavors more fully infuse if the butter and sugars are creamed for several minutes. When they are fully creamed, the mixture will turn into a lighter color and be pretty smooth. I generally cream it for about 2-3 minutes before adding the vanilla and eggs, then finish off creaming it for another minute or so after those additions.
Tip # 4: Add Adequate Flour. I have found as I have tested other cookie recipes that many don’t call for enough flour to make a soft cookie. In order to bake a soft, round cookie, you must use adequate amounts of flour. The dough should not really stick to your hands when you roll it into balls. While achieving the perfect amount of flour another important thing is be careful not to add too much flour! While the dough should not be sticky it should not be crumbly either.
Tip # 5: Load the Cookies With Chocolate! This comes down to one of those personal preference deals, but a lot of recipes don’t call for nearly enough chocolate in my opinion. Load your Chocolate Chip Cookies up! You won’t regret it!
Tip # 6: Bake Cookies at a Lower Temperature For a Longer Time Period. Now, I know probably nine out of ten or more Chocolate Chip Cookie recipes instruct you to preheat the oven at 350 degrees F, but don’t do it. In her original recipe, my sister Jessie directs you to preheat the oven at 315 degrees F. The sweet spot I have found for cookie baking is 325 degrees F. Because all ovens cook differently, play around with different temperatures to see what works best for you. The reasons we bake the cookies at a lower temperature and for a longer period of time is because they cook more evenly, are more likely to retain softness after cooling, and are less likely to be overdone.
Chocolate Chip Cookies are one of the tastiest and simplest treats! These tips will help the newest of bakers become absolute pro’s at making delicious, melt-in-your- mouth cookies. This is my go-to Chocolate Chip Cookie recipe and most all of my other cookie recipes are based off of this original recipe from Jessie with these same tips.
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Shared on: Weekend Potluck
- 1 1/2 cups butter, soft (Use real butter, no substitutions!)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons vanilla (Mexican vanilla is best!)
- 2 eggs
- 4-5 cups flour (start with 4, add more if needed)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2-3 cups milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1. Preheat oven at 325 degrees F. Cream the butter and sugars until light and fluffy, about 2-3 minutes. Add vanilla and beat about one more minute. Add eggs and mix well.
- 2. In a separate bowl, combine flour, baking soda, and salt. Start with about four cups of flour in the mixture, you can later add more flour as needed. Add half of the flour mixture to the butter/sugar mixture and combine. Add the second half of the flour mixture and mix well. If needed, add more flour, until the dough is no longer sticky, up to one additional cup (you shouldn't need anymore than five cups total).
- 3. Finally, add the chocolate chips and combine well. Roll the dough into 1 1/2-2 inch balls (I prefer bigger cookies). Place on a greased cookie sheet and bake 10-15 minutes or until they are just golden in color (cook time will vary based on how big you roll the cookie dough balls). Do not let them turn brown!
- 4. Remove cookies from the oven and let them cool on the cookie sheet for at least five minutes. This will allow the cookies not only to cool off, but to continue baking a little bit more. Store cookies in an airtight container. I like to place them in a container while they are still a little warm, because that extra moisture helps them remain soft through the days. If you are worried about cookies hardening, sticking slice of bread in with the cookies will help them stay soft as well. Enjoy!
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