Chocolate Chip Cookies

A Quarter Baked
by A Quarter Baked
12 Cookies
47 min

I have been looking for the perfect chocolate chip cookies for a long time. After countless recipe combinations I think I finally have what I think is the perfect chocolate chip cookie. These cookies are wonderfully soft with a slight crunch around the edges. Even after a few days the cookies are still soft and chewy. I suggest chilling the cookie dough before baking, but if you are pressed for time the cookies can be baked immediately after mixing. The cookies will spread a little more but they are still delicious. This recipe only makes 12 cookies. However, the recipe can easily be doubled if you need to make more. This is hands down one of the best chocolate chip cookies I've ever made.

Recipe details
  • 12  Cookies
  • Prep time: 35 Minutes Cook time: 12 Minutes Total time: 47 min
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  • 1 stick Unsalted Butter room temp
  • 1/3 c Sugar
  • 1/3 c Brown Sugar
  • 1 Egg
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 6 oz Semi Sweet Chocolate Chips
  • 1-1/4 c Allpurpose Flour

With your hand mixer cream your softened butter, brown sugar, and sugar together until its well mixed and slightly fluffy.
Add in your egg and vanilla extract. Then blend until fully incorporated.
Scrape down the sides of the bowl.
Add in your salt, baking soda, chocolate chips, and allpurpose flour. Then mix together until all of the flour is incorporated.
Portion the dough into 12 cookies/balls.
Chill the portioned cookies in the fridge for 20 minutes. You want the dough to be cold. If pressed for time you can skip the chill step but the cookies will spread a little more when baked.
Pre heat your oven to 350 degrees.
Space the chilled cookies out evenly on a baking sheet lined with parchment paper. Make sure to leave space for spreading.
Bake the cookies for 6 minutes and then turn the tray around in the over. Bake for an additional 6 minutes. Bake time should be 12 minutes total.
Let the cookies cool and enjoy!