Ooey-goey, soft in the middle and crispy on the outside, the ultimate sweet treat! This is by far the best chocolate chip cookie recipe, it’s simple, delicious and makes about 3 dozen cookies. The dough freezes beautifully, so you can have fresh, warm chocolate chip cookies whenever you have a craving. Sometimes it’s a simple step that creates an outstanding cookie like using both white and brown sugar or using top quality chocolate chips. These cookies make superb ice cream sandwiches too. Check out the photo of my nephew enjoying his cookie sandwich!
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 cup (2 sticks) unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 teaspoons pure vanilla extract
- 2 large eggs at room temperature
- 2 cups good quality dark or semisweet chocolate chips I like the Guittard brand of chips
- 1 cup good quality white chocolate chips
- Pre-heat the oven to 375 degrees F. Line 2 cookies sheets with silicon baking mats or parchment paper. Combine the flour, baking soda and salt in small bowl and set aside.
- In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, granulated sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Gradually beat in the flour mixture a little bit at a time. Stir in the chocolate chips, making sure they are evenly dispersed. Using an ice cream scoop or a couple of tablespoons, drop the batter onto the baking sheets. Don't crowd the cookies. You can re-use the cookies sheets for the remaining batches, once they've cooled down. I often place extra chocolate chips in each cookie so they're nice and chippy! Bake the cookies for 9 to 11 minutes or until golden brown on the edges. Cool the cookies on baking sheets for only 2 minutes, then remove to wire racks to cool completely.