Chocolate chip cookies are everybody’s favorite (right???) Well, cookies in general are my absolute favorite thing to make. They’re easy, they’re delicious, and these cookies in particular take less than 30 minutes to make! These are truly the BEST Chocolate Chip Cookies.
THE CHOCOLATE CHIP COOKIES EXPLAINED:
An extremely buttery cookie base with vanilla bean paste for extra flavor. Tons of chocolate chips and chocolate chunks throughout this soft and chewy cookie. I added Butterfinger pieces for extra salty, sweet, and crispy qualities.
HOW TO MAKE THESE CHOCOLATE CHIP COOKIES:
Preheat the oven to 350 F and line a cookie sheet with parchment paper.
Beat the cold butter and both sugars in a stand mixer on medium speed with a towel over for cover- it will get messy if you don’t. Let mix until fluffy, about 5 minutes.
Add egg yolks and vanilla extract and mix on low for 30 seconds. Mix in flour, salt, and baking soda until just combined. Fold in the chocolate chips.
Using a medium cookie scoop, scoop the dough balls on a cookie sheet about 2 inches apart- both next to each other and on top of each other. There should be 6-8 balls of dough on the cookie sheet. Place extra chocolate chips on each ball of dough.
Bake for 12-14 minutes and let cool on a cookie sheet for 5-10 minutes. Transfer the cookies to a cooling rack or enjoy!
grocery list:
- butter
- brown sugar
- granulated sugar
- vanilla extract
- egg yolks
- salt
- flour
- baking soda
equipment list:
click here to purchase the equipment listed below
- cookie sheet
- cookie scoop
- stand mixer
- mixing bowls
FAQS:
What are some other variations of this cookie?
You can add pretty much anything to these, but some examples include-
- Chocolate chips- white, semi-sweet, dark, milk
- Butterscotch chips
- Heath toffee pieces
- Butterfinger pieces
How do I store these cookies?
Place them in a Ziploc bag and keep them at room temperature for up to 5 days.
Scaling- Double/triple or half the recipe (how to/what not to do/why)
This recipe can definitely be doubled. However, if you plan on making more than the doubled amount, I recommend making an additional batch.
Can this recipe be gluten-free/vegan or can any of the ingredients be substituted for other dietary restrictions?
Unfortunately, it is not my specialty. However, there are many bloggers who specialize in gluten-free, vegan, nut-free, dairy-free, etc. desserts and I recommend giving them a try!
Best Chocolate Chip Cookies
Ingredients
- 1 cup butter cold
- 1 cup (180g) brown sugar
- ½ cup (120g) granulated sugar
- 2 egg yolks
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 2 cups (300g) flour
- 2 tsp baking soda
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 F and line cookie sheet parchment paper.
- Beat the cold butter and both sugars in a stand mixer on medium speed with a towel over for cover- it will get messy if you don’t. Let mix until fluffy, about 5 minutes.
- Add egg yolks and vanilla extract and mix on low for 30 seconds. Mix in flour, salt, and baking soda until just combined. Fold in the chocolate chips.
- Using a medium cookie scoop, scoop the dough balls on a cookie sheet about 2 inches apart- both next to each other and on top of each other. There should be 6-8 balls of dough on the cookie sheet. Place extra chocolate chips on each ball of dough.
- Bake for 12-14 minutes and let cool on a cookie sheet for 5-10 minutes. Transfer the cookies to a cooling rack or enjoy!
If you loved this recipe for The BEST Chocolate Chip Cookies make sure to check out my Peanut Butter Cup Cookies and my Hot Chocolate Cookies
