The Perfect Chocolate Chip Coookies


There’s something about a well-stocked cookie jar full of homemade goodness that makes a house so inviting and warm. Basically, our cookie jar is a way for me to lure my nephews into thinking I’m the coolest aunt. I’m not above bribery, let’s be real.

These cookies are my go-to, especially around the holidays. A chocolate chip cookie is a safe bet for a homemade gift, perfect for a hostess, a neighbor, or a little special extra for a family to enjoy. I promise, they’re quick and easy, soft and chewy, and worth every second of effort.

PS – A cookie jar, full of these, is a perfect gift!


First, combine the dry ingredients and set aside. Then you cream together the butter and sugar. Once creamy, add the vanilla and eggs until just combined. Get the dry ingredients in there, until just combined. This is key – don’t over mix, you don’t want the dough to tighten up! Using a cookie scoop, plop even amounts of dough on a sheet lined with parchment or a silpat, bake for 10 minutes, cool for 5 on the pan and then you are done!

One thing I’ve noticed as I’ve made batches and batches (and batches) of these cookies, is that it really is about the ingredients, especially butter. Get yourself the best quality fresh butter and these will be amazing. Like, from Grandma’s kitchen amazing.

Also, I swear the batter tastes as good as the cookie. When does that ever happen?


Perfect Chocolate Chip Cookies

Yield: About 24 cookies | Time: About 1 hr.


2 1/4 cup flour

1 tsp baking soda

1 tsp salt

1 c butter

3/4 c brown sugar (I love Trader Joe’s brown sugar (which says neither light nor dark))

3/4 c sugar

1 tsp vanilla

2 eggs

1 bag of chocolate chips or chunks, semi-sweet or milk chocolate


  1. Preheat the oven to 375.
  2. Combine flour, baking soda and salt. Mix gently to combine and set aside.
  3. Combine butter and sugars in a stand mixer, and mix until combined
  4. Add vanilla and eggs to the creamed sugar, and mix until combined. I recommend cracking your eggs in a separate dish instead of right into your stand mixer to avoid unnecessary fishing of egg shells from the batter.
  5. Add dry mixture to the wet, mix until just combined.
  6. Remove the bowl from the stand mixer and gently fold in the full bag of chocolate chips (or chunks). Be careful to not continue to mix the batter, making it tough.
  7. Using a cookie scoop, lay out the dough on a cookie sheet lined with parchment or a silpat. I press mine gently to form more of a patty shape than a ball shape.
  8. Bake for 10 minutes or until just golden around the edges.
  9. This I think is what makes these cookies so amazing. Let the cookies cool for 5-6 minutes on the warm cookie sheet while you bake another batch. After 5-6 minutes move the cookies to a cooling rack. That little extra time on the warm surface seems to make all the difference!



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