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Chocolate Chip Cookies – They’re my favorite dessert, and this easy recipe is the best chocolate chip cookie recipe ever! Make homemade chewy cookies from scratch that are slightly crispy on the edge, soft and chewy in the middle. Plus I share an easy tip for keeping them soft and chewy in the cookie jar.
Chocolate Chip Cookies are the one dessert I love to make the most. Partly because this is such an easy recipe, but also, there’s just something so delicious about a batch of homemade chewy chocolate chip cookies.
The following recipe is adapted from an old cookbook we received as a wedding gift from Dan’s Gram. It is one of the best gifts we’ve ever received. It’s the 1st printing 1972 Pennsylvania State Grange Cookbook, and in it are recipes from women and families all over the state of PA, over 1500 recipes to be exact.
Just about every recipe I can remember making from this cookbook has been amazingly delicious. This particular chocolate chip cookie recipe has been our absolute favorite.
A few recipe changes I make…
- I substitute unsalted butter (NOT margarine) for shortening.
- You can use light brown or dark brown sugar, but here’s a tip… I highly recommend light brown because it makes a more raised cookie with a slightly crispy edge and soft, chewy middle. Dark brown makes a flatter cookie with a crunchier, chewier texture.
- I use a heaping teaspoon of salt.
- As for chocolate chips… I use a full 12-ounce bag of chocolate chips. The more chocolate, the merrier.
- Lastly, I chill the cookie dough for about 2 hours before baking. This makes a very chewy cookie.
Tips for how to make the Best Chocolate Chip Cookies
Before you get started, gather your ingredients… You’ll need unsalted butter, light brown sugar, pure cane sugar, eggs, vanilla extract, unbleached all-purpose flour, baking soda, salt, and chocolate chips. Nuts are optional.
Pre-heat your oven to 375°F.
Add the eggs and vanilla extract to your creamed mixture, mixing well.
Chill the cookie dough for about 2 hours or more.
When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.
Serve with a nice tall glass of ice cold milk; or make into ice cream sandwiches with vanilla ice cream.
And here’s another tip: When you store them in the cookie jar, place a piece of bread in the cookie jar with them; this will keep your cookies soft and chewy, especially if they browned a little too much while baking.
Looking for more scrumptious cookie recipes?
Kitchen tools you may need to make Chocolate Chip Cookies
Large Mixing Bowl – You’ll need a bowl if you’re mixing by hand or with a hand mixer. It also comes in handy when sifting.
Sifter – for sifting the dry ingredients together.
Cookie Scoop – I wasn’t sold on my cookie scoop at first; Dan wanted me to use it, but I was used to just using a spoon and my fingers. But he was right… It saves dough, makes a smaller cookie, and lends to a rounder cookie.
Cookie Sheet – Mine comes in handy for so many things, including baking cookies.
Cookie Spatula – for removing the hot cookies from the cookie sheet.
Print the recipe for the Best Chocolate Chip Cookies Ever!
Best Chocolate Chip Cookies Ever
Chocolate Chip Cookies are my favorite dessert, and this easy recipe is the best chocolate chip cookie recipe ever! Make homemade chewy cookies from scratch that are slightly crispy on the edge, soft and chewy in the middle.
- Pre-heat your oven to 375°F.
- Cream together (or mix together) the unsalted butter, brown sugar, and pure cane sugar. Again, I highly recommend light brown sugar.
- Add the eggs and vanilla extract to your creamed mixture, mixing well.
- In a separate mixing bowl, sift the flour, baking soda, and salt together.
- Mix the sifted dry ingredients into the creamed mixture.
- Add the chocolate chips, thoroughly mixing the chocolate chips into the dough.
- At this point, nuts are an optional add-in. We've used walnuts, but pecans would be delicious too.
- Chill the cookie dough for about 2 hours or more.
- Using a cookie scoop, drop cookies onto your cookie sheet.
- Bake at 375° for 10-11 minutes, or until the cookies are lightly golden and done.
- When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.
- Serve with a nice tall glass of ice cold milk.