The absolute perfect chocolate chip cookie recipe! These homemade chocolate chip cookies are chewy, chocolatey, and have a few secret ingredients that make this traditional chocolate chip cookie one of the best ones you’ve ever had!
Today, I bring you one of the best chocolate chip cookies you will ever eat. I’m no stranger to a chocolate chip cookie, and it’s actually pretty rare that I find one I don’t like (I mean, I’ll never turn down a cookie if it’s offered…)
I really, really want to call these the best chocolate chip cookies ever. But, I don’t want to get too presumptuous here, so I’m just going to call these my favorite chocolate chip cookies ever.
I’ve made plenty of variations of this recipe, including my Triple Chocolate Chip Cookies, Mocha Coconut Caramel Ice Cream Sandwiches, and this Chocolate Chip Cookie Cake with Coffee Cream Frosting (umm, yeah—make that because it’s amazing 😉 ).
But, today is just about the classics, because if you love chocolate chip cookies, you will LOVE this recipe!
For me, the perfect chocolate chip cookie must be a little chewy in the center and a bit crisp on the edges (not crunchy, but crisp).
It shouldn’t be too thin, because thin cookies usually equals crunchy cookies.
And, it must be very, very chocolate-chippy. I don’t just want a chip here or there. No, I want a chip in each bite.
Preferably multiple chips.
It took me a while to find the perfect ratio of ingredients to make this perfect cookie. There are a million chocolate chip cookie recipes, each with a different variation of ingredients. Phoebe from Friends claims Nestle Toll House is the best recipe (more like “Nestlay Toulouse”). Others would say it’s their grandmother’s. But I say this recipe is the best ratio of flour, butter, and sugar–plus all the additional ingredients that makes this recipe whole.
The secrets to this cookie recipe are the addition of espresso powder, which enhances the flavor of the cookies and the amount of sea salt and vanilla. Starting with espresso powder, it adds a depth to the chocolate that the cookies lack without it. It is optional, if you don’t have any, but I use espresso powder all of the time, so it’s a great ingredient to have on hand.
Next, salt also brings out the flavor of chocolate. Have you ever tried a pinch of salt in your chocolate milk? It’ll change your world. Thus, the addition of using a little more salt than usual–and sea salt at that–makes these cookies irresistible. Again, if you don’t have sea salt on hand, you can use regular salt.
Lastly, the amount of vanilla used in this recipe really brings in a unique flavor to the cookie. The last key to these amazing cookies is to take them out when the edges have just turned golden brown. They might look a little underdone, but once they cool on the cookie sheet, they will be perfect!
It just got real in here.
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1/2 tsp sea salt or regular table salt
- 1/2 tsp espresso powder, optional
- 1 cup semi-sweet chocolate chips
Preheat oven to 350 and line a baking sheet with parchment paper.
Cream butter until light and fluffy, about 30 seconds.
Add in granulated sugar and brown sugar, and cream until combined.
Add in the egg, and cream until combined. Add in baking soda and vanilla extract; mix until combined.
In a small bowl, mix flour, salt, and espresso powder.
Mix with wet ingredients.
Once combined, add in chips. Stir.
Scoop dough into 2" balls, and place on cookie sheet,
Bake for 14-15 minute or until done.
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