For my new readers, you may not know this, I’m married to a real cookie monster. I bake him chocolate chip cookies for birthdays, anniversaries, holidays…any excuse for cookies, I’m baking them.
I shared my tips for perfect chocolate chip cookies over a year ago and thought it was time to share them again. I’ve been baking these cookies for almost 30 years…that’s a lot of cookies!
Never flat, always soft and chewy…oh so good.
Read rave reviews from people who tried this cookie recipe on Pinterest!
The recipe I have used for almost 30 years is the Original Nestle Toll House recipe on the back of their Semi-Sweet Chocolate Chips bag. When I make these chocolate chip cookies, I do a few things different – I add extra flour (1/4 cup more), and bake them at 350 degrees F. I mix everything by hand (you can use a mixer). I use ONE large bowl. I only use real butter softened at room temperature and always use fresh baking soda. Once you add the dry ingredients, it’s important NOT TO OVER MIX!
Perfect Chocolate Chip Cookies
- 1 cup Salted Butter/Softened at room temperature
- 3/4 cup Light Brown Sugar – press brown sugar down when measuring
- 3/4 cup Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 2 1/2 cups of All-Purpose Flour (Do Not Sift)
- 1 teaspoon Baking Soda (Make sure it’s fresh- old baking soda can cause flat cookies)
- 1 teaspoon Salt
- 12 oz package of Nestle Semi-Sweet Chocolate Chips
Directions
Preheat oven to 350 degrees F.
In a large bowl, cream butter and sugars until they are smooth/creamy.
Next, add eggs and vanilla. Blend well, until smooth/creamy.
Now add flour, then salt and baking soda on top – mix until all the dry ingredients are just blended-Do Not Over Mix! Last, add chocolate chips. Fold the chocolate chips into the dough, until just blended. Do not over mix the chocolate chips with the dough.
Place heaping round tablespoons of dough on an ungreased cookie sheet, approximately one inch apart. I use The Pampered Chef’s Medium size scooper for the dough, it’s the perfect size and I never have to touch the dough ~ love that!
Place cookies in the oven on the middle rack and bake for 9–11 minutes, depending on your oven. Bake until cookies turn a light golden brown. Remove, place cookies on rack to cool. The recipe makes about 3 1/2 dozen cookies. ENJOY! Store cooled cookies in an airtight container.
M&Ms are a great replacement for the chocolate chips or added with them! Pecans & walnuts are a great addition too!
Carolina
These truly are the best cookies and my go-to recipe. I follow it as instructed and try to take out of the oven between 9-9.5 minutes and never beyond that time. Everyone loves them. I get so many compliments. Thank You Sweet Little Bluebird for sharing your recipe.
Regina Sam
Best chocolate chip cookies ever. I added pecans. They were heavenly…. Make them at least once per month.
Cathie Hilton
I made these and got flat cookies, I was so excited to see how they would turn out. They look pitiful. I followed the directions to the tee. Chilled the dough before baking. I give up!? What did I do wrong?
Jeanette
Use 1/2 cup butter and 1/2 cup Chrisco butter flavor instead of all butter.
Sandra
My favorite chocolate chip cookie! Love that it’s made with butter, but it doesn’t get thin. Stays chewy inside but crunchy on the exterior. Have made several times now.
Abigail Wenderson
Wow, amazing recipe. I never get tired of baking so adding this to my favorites.
Pierrette
I will definately try your cookies, sounds delicious and easy to make as i am not normally a good baker lol
Michelle K Strite
This will be my go to recipe from now on! Super easy and sooo good! My friends loved them!
Dawn
I make these same cookies and add extra flour and half a bag of butterscotch chips. My family’s favorite cookies.