Most Requested Chocolate Chip Cookies Ever
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Simple, chewy, buttery, and chocolaty. These Chocolate Chip Cookies are the cookie for all cookies. The favorite treat in our house. Hands down. And on repeat… every week.
Was there ever a better-invented treat?
If there is one recipe I’ll have memorized until the day I die, it’s this one. Over and over, week after week, I’ve baked these tasty little morsels. They began their life as a childhood rewards program… for vegetables eaten, chores completed, extra good behavior. No judging please — it worked, even with broccoli!
The child is now almost grown. Okay — mostly grown (sad)… but they’re still on a weekly baking schedule and make regular dorm room deliveries.
It’s just one of those staples the guys ask for time and again for brown bags, basketball tournaments, picnics … or just simply as comfort food, any season, 12 months of the year.
A Bit of History… and Numbers
Do we love chocolate chips?
Yankee Magazine reports, “Nestle won’t share production figures, but at its Wisconsin facility, morsels are manufactured at a rate of 18,000,000 per hour. That translates to about half a billion chocolate chips in 24 hours.”
And for more numbers?
“About half of all home-baked cookies are chocolate-chip. An estimated 7 billion chocolate-chip cookies are eaten in the U.S. each year. Americans are the world leaders in chocolate-chip cookie consumption. The average American will eat 35,000 cookies in a lifetime.”
What These Chocolate Chip Cookies Are
This Chocolate Chip Cookie recipe is a simple, straight forward, tried and true recipe I make all of the time. There’s no chilling required or unusual ingredients. It’s simply classic and incredibly delicious.
Tips for Making the Best Chocolate Chip Cookies
Soften the butter: Let the butter sit out overnight if possible. In a pinch, microwave for a few seconds to help speed up the process. But be careful NOT to melt the butter in any way.
Measure the flour: It’s important to measure correctly. Which means using the right measuring unit. Like, a dry ingredient measure versus a wet ingredient measure (cups vs. liquid measuring cups). Whether you scoop your flour or spoon your flour doesn’t really matter, in my opinion. Make sure it’s level.
Baking the cookies: Don’t overbake these cookies. Take them out of the oven just as they begin to brown. Cool on a wire rack for the best cookies so the bottoms don’t become soggy.
Most Requested Chocolate Chip Cookies
Equipment
Ingredients
- 1 cup butter softened (2 sticks)
- 3/4 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat oven to 375 degrees.
- Cream butter and sugar together in a stand mixer until creamy. Seriously, give this step some time so that the butter and sugar are fully creamed together. Add brown sugar, eggs, and vanilla; beat until smooth and fluffy.
- Fold in the flour, baking soda, baking powder, and salt. Mix until the dough just comes together and then add the chocolate chips.
- Bake 375 degrees for 10 to 12 minutes, depending on the size of your cookie. Mine are usually quite large.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.