The Best Chocolate Chip Cookies

These are THE BEST chocolate chip cookies! They are soft, chewy, and perfect for dunking on milk! If you love chocolate chip cookies, you have to try these!


Chocolate chip cookies are hands down my favorite! I have a total weakness for them. Some things I can resist, but chocolate chip cookies I can’t.

I originally shared this recipe here in 2011! Since then, I’ve made these more times then I can remember. I thought what better time to share these again than for Christmas! Who doesn’t love chocolate chip cookies? If you’re looking to do some holiday baking, or make some cookies for a cookie exchange, you’ll want to add these to your baking list! I’m going to recommend doubling the recipe, because they’re bound to go quick!


If you have tried this or any of my recipes, be sure to snap a pic and share on social media! Be sure to tag me! I’d love to see what you make!


The Best Chocolate Chip Cookies

  • Yield: 0 dozen


  • 1 cup butter, melted and cool (2 sticks)
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 11 oz semi sweet chocolate chips


  1. Preheat oven to 350. Line baking sheet with parchment paper and set aside.
  2. Using an electric mixer, mix together butter and sugar.
  3. Add in eggs and vanilla and blend until combined.
  4. Add in flour, baking soda, and salt and mix until dough is form, scraping down sides of bowl if needed.
  5. Fold in chocolate chips.
  6. Using a cookie scoop or spoon, make 1 1/2 inch size balls with cookie dough and place on prepared baking sheet.
  7. Bake on center rack for 10-12 minutes just until edges are slightly brown.
  8. Cool slightly on baking sheet, then transfer to cooling rack to cool.
  9. Store in an airtight container.


Freezing Dough Instructions 

  • Roll dough into balls and place on a parchment lined baking sheet.
  • Place in the freezer for about an hour until dough is hardened.
  • Transfer balls into a freezer gallon bag or freezer container. 
  • Label and use within 3 months of freezing.
  • To bake, place frozen balls on baking sheet. Bake in a 350 degree oven adding a few extra minutes to the baking time.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Original post HERE. Recipe adapted from Bake Bree.


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