Classic chocolate chip cookies with butter, brown sugar, and semisweet chocolate chips. Bake for lightly browned edges and soft centers, with an optional dough chill.
More recipes to try: Black Bean Brownies · Double Chocolate Almond Butter Muffins (Flourless) · Chewy Chocolate Chip Granola Bar (No Bake)
Best Ever Chocolate Chip Cookies
Ingredients
Method
- Preheat the oven to 350 degrees. Beat butter, white sugar, and brown sugar in a large bowl with an electric mixer until smooth and creamy.
- Beat in egg, then stir in vanilla.
- Dissolve baking soda in hot water; add to batter along with salt and mix until combined.
- Stir in flour and chocolate chips until a soft dough forms.
- Drop rounded spoonfuls of cookie dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until edges are lightly browned, about 10 minutes.
- Cool on the baking sheets briefly before removing to a wire rack to cool completely.
- Store in an airtight container or serve immediately and enjoy!
Notes
A little help in the kitchen
Lori’s ingredient notes: Softened butter should still hold its shape. If it is melted or oily, give it time to firm up before mixing.
Prep ahead: Portion the dough before chilling so it is easy to arrange on the baking sheet. Keep the portions similar in size for even baking.
Serve it with: Put a cookie alongside sliced strawberries for a simple dessert plate.
Save some for later: Let baked cookies cool completely before packing. Freeze a few in a small container with parchment between layers for another day.
For a happy tray of cookies: An OXO medium cookie scoop helps portion the dough evenly so the cookies start out about the same size. Adjust the amount to match the recipe’s portions and leave room for spreading. The hardest part is still waiting for them to cool.
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