Chocolate Chip Cookies: The Only Recipe You’ll Ever Need

Rainie Robinson
by Rainie Robinson
18 Cookies
16 min

I’m not saying that I make the best chocolate chips cookies ever. Because I know there are varying opinions… chewy, crunchy, soft, crispy…people care.

I am saying that a lot of people have told me that I make the best chocolate chip cookies ever. So, either I make the best cookies, or I hang out with the best people…or maybe both!

Anyway, here’s the recipe so that you can decide for yourself!

Chocolate Chip Cookies: The Only Recipe You’ll Ever Need
Recipe details
  • 18  Cookies
  • Prep time: 5 Minutes Cook time: 11 Minutes Total time: 16 min
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Wet Ingredients
  • 2 sticks butter unsalted, browned in oven (1 cup)
  • 2 cups brown sugar light
  • 2 eggs
  • 1 tsp vanilla extract
Dry Ingredients
  • 3 cups flour all purpose
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 bag chocolate chips semi sweet (I believe in Ghirardelli only:)

Preheat the oven to 350 degrees
Melt 2 sticks of butter in the oven. I always just put it in a small oven safe dish and let it sit in the oven while the oven preheats. But be careful not to let it burn.
In the bowl of a stand mixer (or a bowl if using a hand mixer) cream the 2 cups of brown sugar with 2 sticks of melted butter. Careful not to over mix.
Add 2 eggs and mix until just incorporated.
Add 1 tsp vanilla extract and mix. Again, careful not to over mix.
Combine the dry ingredients (3 cups flour, 1 tsp salt, 1 tsp baking soda) except the chocolate chips. Mix them together so they are well incorporated.
Add the dry ingredients (except the chocolate chips) to the wet ingredients. Mix until all of the flour is incorporated.
Add in the chocolate chips and mix again.
Using an ice cream scoop for large cookies (about 6 on a baking sheet) or a tablespoon measuring spoon for smaller cookies (about 8 on a baking sheet) place the cookies on a baking sheet. Leave enough space so they have some room to spread slightly.
Bake for 11-13 minutes and watch them closely.
Remove them from the oven and let them cool for 5-10 minutes before transferring to a cool surface.
  • The baking time varies based on what you use to make them (and ovens of course). Ice cream scoop which is about 1/4 cup typically takes around 11 minutes if you like them chewy, but you'll have to let them cool! Or 13 minutes if you like them crispier! This will give you about 16 cookies (about 480 calories each). Tablespoon is smaller so around 10 minutes! This will give you around 24-30 cookies (about 77 calories each).
Rainie Robinson
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  • Peter Peter on Feb 11, 2021

    How many grams in a stick of butter? For those in other countries? These look wonderful!

  • Lizbeth Lizbeth on Feb 11, 2021

    One or two sticks of butter? Recipe says two some places but says to melt one stick.

    • Rainie Robinson Rainie Robinson on Feb 12, 2021

      I'm so sorry! I will edit that! Thanks, it is 2 sticks (or 1 cup)!