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Soft and chewy with a hint of a crisp bite right on the outsides, these truly are the absolute best chocolate chip cookies. The flavor is outstanding, they’re so simple and quick to make; the only thing not to love is having to limit yourself to eating only a few!
What makes these so great?
What makes these the best chocolate chip cookies ever? Let me break it down for you:
- Perfect Texture: These cookies strike the ideal balance between crispy edges and a soft, chewy center. Sure to win over the soft cookie lovers and the crisp cookie lovers!
- Flavor Explosion: The recipe uses a generous amount of vanilla and/or almond extract, which enhances all the flavors, making each bite incredibly flavorful. Adding almond adds such a depth of flavor you don’t always taste in treats anymore, but it’s oh so good! Definitely brings you back to “grandma’s cookies.”
- Consistency: This recipe has been perfected over the years to ensure that the cookies turn out perfectly every single time you bake them. No more failed batches or following recipes perfectly only to open the oven and be like, “uh, what happened here?”
- Versatility: You can customize these cookies by adding your favorite mix-ins like nuts or different types of chocolate. They also freeze well, so you can always have some dough ready to bake!
- No Chilling Required: Unlike many other cookie recipes, this one doesn’t require chilling the dough, which means you can satisfy your cookie cravings faster.
- Simple Ingredients: The recipe uses common pantry staples, so you don’t need any fancy ingredients to make these delicious cookies.
Can I make these ahead of time?
Yes!
You have a few options here.
- Make the dough, cover, and refrigerate for 1-2 days. Pull the bowl of dough out of the fridge about 30 minutes before you wish to begin baking.
- Make the dough, scoop the balls onto a cookie sheet, cover and place in the fridge for 1-2 days. Pull the pan out of the fridge and either let come to room temp or pop the pan in the oven and bake immediately.
- Make the dough, scoop the dough balls onto a cookie sheet, place uncovered in freezer for 1 hour. Once frozen, remove from sheet pan and place in freezer safe plastic bag or glass container and store indefinitely. This is a great way to make large batches and always have some on hand! When ready to bake, remove desired amount of cookie dough balls from freezer safe container, place on baking sheet and allow to sit at room temp for ~1 hour before baking.
How to store these delicious morsels after they’ve been baked
You can store them in an airtight container on the counter for 3-5 days (if they last that long!)
You could store them in an airtight container in the fridge for about 7 days. This is what I do, but I personally just love cold cookies!
You could wrap and freeze them in a freezer-safe bag or glass container for 3 months.
What’s the easiest way to make these soft and delicious cookies?
Honestly, a stand mixer if you have one! I cream together the butter and sugar, turn the speed down low, and just add the rest. The dishes are minimal, the mixing happens for you, and it takes less than five minutes! The most important, I feel like, is the minimal amount of dishes!
Not going to lie, sometimes I don’t bake things just because I don’t want to deal with all the dishes afterward. However, having a stand mixer has drastically changed that. And I’ve got to say, the bellies and smiles in my house are much happier when I do surprise them with fun treats like this.
BEST EVER Soft Chocolate Chip Cookies
Equipment
- Stand mixer optional, just the easiest
- mixing bowl if not using stand mixer
- electric hand mixer optional, if not using stand mixer
- whisk and rubber spatula if not using any mixers!
- wire rack for cooling
Ingredients
- ¾ cup butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 T vanilla or almond extract (or half of each!)
- 2 cups flour AP or pastry flour both work well here
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips minis, regular, milk chocolate, dark chocolate- choose your favorite!
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- Mix together the butter and both sugars until light and fluffy. This is called creaming the butter and should successfully take 2-5 minutes depending on the equipment you're using.
- Mix in the egg and vanilla/almond (or both if using!) until combined.
- Mix in flour, baking soda, and salt until smooth.
- Fold in chocolate chips until evenly combined.
- Scoop dough onto sheet pan using cookie scoop (or a tablespoon or regular spoon. If not using scoop, measure 1-2 T per ball or just eyeball it). Do not flatten. Place dough balls 1-2" apart.
- Bake at 350℉ for 8-10 minutes or until you notice the cookies are getting golden brown on the bottom edges.
- Allow to rest on pan for about 5 minutes, then transfer to wire rack to finish cooling.
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @modernmysticmeals on Instagram and hashtag it #modernmysticmeals.