Listennnnn, you’re going to now become THE Chocolate Chip Cookie QWEEN (or KING) once your friends and family try these perfect cookies.

A soft, gooey and chewy inside, a perfect buttery crisp on the outside and chocolate chips AND chunks in every bite… what’s there not to love?

This recipe is so easy you’ll just happen to make it every other week 😉

The trick: DON’T OVER BAKE THESE

Or really any cookie for that matter, but definitely not these.

Soooo many recipes have you baking chocolate chip cookies for 12–15 minutes — WHY!? Nope! Absolutely not! Unless your vibe is a hard, crispy cookie, you’re going to want to cut that time down.

For these I find my sweet spot is 10 minutes, but you can go anywhere from 9–11 minutes depending on your individual oven. Just remember that you’ll be removing these WHEN THEY LOOK BARELY DONE. They might even jiggle. Trust me, let them jiggle slightly.

Once the cookies are just barely turning brown is when you’ll pull them out. Then let them sit on the cookie sheet for about 2 minutes before moving them to a rack (this is to they set a bit… if you do it immediately they will totally fall apart in the middle HAHA still good though).

Just trust me please. I’d never steer you wrong with cookies.

In the mood for cookies? Try these:

Why do you use two types of chocolate?

Because I loveeeee them! Listen, the mixture of semi-sweet chocolate chips and bittersweet chocolate chunks is an entire dream I never want to wake up from. Believe me. The textures and variety of chocolate plays like a beautiful melody in your mouth.

What if I don’t have vanilla paste?

You can sub vanilla extract for vanilla bean paste. Vanilla bean paste has a slightly stronger flavor than extract (and cute little vanilla specks running through it) which is why I like it for this recipe, but you don’t need to use it. Your cookies will still be delicious.

The Best Chocolate Chip Cookie Ingredients

Here’s what you’ll need to make these ooey, gooey chocolate chip cookies:

Unsalted Butter: Melted.

Granulated sugar: For sweetness.

Dark brown sugar: For depth.

Eggs: One yolk and one egg—at room temperature—for richness.

Vanilla Extract: For flavor.

Flour: Because cookies.

Baking powder & soda: Rising agents.

Semi-sweet chocolate chips + bittersweet chopped chocolate: To bring a depth of flavor to the chocolate (and to ensure you get chocolate in every bite!).

How to Make the Best Chocolate Chip Cookies

Step 1: Mix the wet ingredients

Add the melted butter, brown sugar, granulated sugar, and vanilla bean paste (or extract) to a large bowl. Mix by hand until combined, and then add the egg yolk and whole egg and mix until just combined.

Step 2: Add the dry ingredients.

Add the flour, salt, baking powder, and baking soda and mix until it’s just combined and now flour bits are left. It’ll look like this:

Step 3: Add the chocolate.

Preheat the oven to 350 degrees F.

Fold in the chocolate chips and chopped chocolate until just combined, then cover the bowl and let chill in the refrigerator for at least 30 minutes (or up to 2 days).

Step 4: Make the dough balls.

Roll dough balls (about 2 TBS each). (If you want a pretty cookie, add a few extra chocolate chips to the top of each one so that you can see them on top once they bake.)

Bake in the preheated oven for 11–12 minutes, or until just set. Sprinkle with kosher salt and let sit on the baking sheet for about 3 minutes before removing to a wire rack to cool completely.

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5 from 1 vote