The Very Best Chocolate Chip Cookies

48 Cookies
30 Minutes

My back pocket chocolate chip cookie recipe - I ALWAYS have the ingredients handy for these, and I usually have some frozen dough balls stashed away in my freezer for cookie emergencies.

The Very Best Chocolate Chip Cookies

Recipe details

  • 48 Cookies
  • Prep time: 20 Minutes|Cook time: 10 Minutes|Total time: 30 Minutes



Preheat oven to 350.
In the bowl of a stand mixer, cream together room temperature butter and both sugars for 2-3 minutes on medium high speed until smooth.
Add in the eggs and vanilla, and mix together, making sure to scrape down the sides of the bowl.
Add in the salt, flour, baking powder and baking soda, and mix on low until everything is incorporated.
Add in the chocolate chips
Now at this point, you have two options. You can cover the dough and refrigerate it for 2 hours to 3 days, letting the flavors deepen and intensify. Or, you can do what I usually do and just go ahead and make the cookies right away.
Scoop out dough in 1-2 tbsp calls and place dough balls on a silpat or parchment lined baking sheet, and bake for 9-10 minutes or until edges are golden brown and set, but the centers are still a bit soft.
Let cookies cool on the sheet for about 5 minutes, and then transfer to a wire rack to finish cooling.


  • Letting the dough sit and rest for 2 hours or up to 3 days is supposed to deepen the intensity of the flavor and the caramelization of the sugars in the cookies. I suppose it's true up to a point, but these cookies are stupendous even without it. I ALWAYS bake off at least 6-10 right away and I honestly don't notice a huge difference between those cookies and the ones that rest for a day.

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