“ Some people fall in love with sweeter muffins, the chocolatey ones filled with brown sugar and chocolate chips, while other go for more fruit-inspired muffins like the classic blueberry option “

The Best Chocolate Chip Cookie Recipe 

This is the best chocolate chip cookie recipe ever. No funny ingredients,
no chilling time, etc. Just a simple, straightforward, amazingly delicious,
doughy yet still fully cooked, chocolate chip cookie that turns out
perfectly every single time!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings 36 cookies
Calories 183kcal
Author Laura
measuring spoons
measuring cups
Kitchen Aid Mixer
baking sheet
227 g salted butter* softened
200 g white (granulated) sugar
220 g light brown sugar
2 tsp pure vanilla extract
2 large eggs
360 g all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp sea salt***
350 g chocolate chips
(or chunks, or chopped chocolate)
1. Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
2. In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
3. Cream together butter and sugars until combined.
4. Beat in eggs and vanilla until fluffy.
5. Mix in the dry ingredients until combined.
6. Add 12 oz package of chocolate chips and mix well.
3/10/22, 9:26 PM The Best Chocolate Chip Cookie Recipe Ever – JoyFoodSunshine
https://joyfoodsunshine.com/the-most-amazing-chocolate-chip-cookies/ 2/2
Recipe information calculated based on this recipe making 36 cookies – 2 TBS of dough a piece)
Do not over bake
When you remove the cookies from the oven they will still look doughy. THIS is the secret that
makes these cookies so absolutely amazing! Please, I beg you, do NOT over bake!
Ingredient Substitutions
Butter. I use salted butter, but unsalted butter would also be great. I just recommend tasting
the dough to ensure that it’s salted to your liking.
White Sugar. You can use granulated white sugar or organic cane sugar.
Brown sugar. I use light brown sugar in this recipe for the best results.
Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip
cookies. Many readers have used gluten-free all-purpose flour with excellent results.
Sea Salt. I exclusively bake and cook with pure, fine sea salt. Sea salt is different than table
salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first
with ½ tsp and then adjusting to your taste.
Chocolate Chips. As you can see from the photos, sometimes I use chocolate chunks,
chopped chocolate, or chocolate chips. It doesn’t matter what you use, as long as you use 2
How to freeze chocolate chip cookie dough
Portion dough, roll into balls and freeze in a single layer in an airtight container for up to 2
Note on the amount of flour in grams – the traditional conversion from cups to grams is 120 g
all-purpose flour in 1 cup, which would mean this recipe needs 360 g flour. When I weigh the flour
I used to make the perfect cookies, it comes out to be 430 to 450 g depending on the size of my
eggs. I suggest starting with 360 and increasing as necessary. The dough should not be wet or
sticky, but it also should not be dry or crumbly.
Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or
in the freezer for up to 2 months.
Serving: 1cookie (using 3 TBS dough) | Calories: 183kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g |
Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 153mg | Potassium: 31mg | Fiber: 1g | Sugar: 18g |
Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
The Best Chocolate Chip Cookie Recipe Ever https://joyfoodsunshine.com/the-most-amazing-chocolate-chip-cookies/ February 11,
7. Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and
place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie
scoop to make your cookies).
8. Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just
BARELY starting to turn brown.
9. Let them sit on the baking pan for 2 minutes before removing to cooling rack.

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