Chocolate Chip Cookies

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So, I have been on this kick of trying to create my recipe for things lately, from scratch. I soon severely want to be a food blogger someday. Like, a perfect one. I know the only way I will get there is through lots and lots of practice, so I’ve been experimenting with recipes like crazy. This post contains affiliate links, and I will receive compensation if you purchase after clicking on my links.

One thing that I wanted to try to create was a perfect chocolate chip cookie recipe. There are so many varieties of chocolate chip cookies out there, but I wanted a thick and soft chocolate chip cookie that doesn’t fall all apart when you eat it. I wanted it to have substance and also a great flavor. Well, folks, I have succeeded, and on the first try, too! Imagine that!

I’ve been baking cookies for many years, and these six kitchen tools are my absolute favorite for baking cookies. They make it so much faster and easier to bake up a whole bunch of cookies, and I would highly recommend them to anyone who loves to bake cookies.

These cookies are nice and thick, so soft that they just kind of melt in your mouth as you eat them, but they also hold their shape well and don’t get crumbs all over the place while you’re eating them. To me, they are absolute perfection!

Here’s how to make these perfectly thick and soft chocolate chip cookies:

Chocolate Chip Cookies

4.67 from 3 votes


  • 3 3/4 cup of all-purpose flour
  • 1.5 tsp. baking powder
  • 1.5 tsp. baking soda
  • 2 sticks softened salted butter
  • 2 cups light brown sugar packed
  • 2 tsp. pure vanilla extract
  • 2 large eggs
  • 2 cups milk chocolate chips


  • Preheat oven to 375 degrees.
  • Line a cookie sheet with parchment paper, set aside.
  • In a large bowl, combine flour, baking powder, and baking soda, set aside.
  • With a mixer, cream together the softened butter and brown sugar until well combined.
  • With the mixer on low, add in the vanilla and then the eggs, one at a time. Mix until well combined. The mixture will become light and fluffy.
  • With the mixer on low, add in the flour mixture a little at a time until well combined. Don’t over mix. The mixture should be crumbly at this point.
  • Gently stir in the chocolate chips, and the dough should come together better at this point.
  • Drop rounded spoonfuls of cookie dough (I use a cookie scoop) onto a baking sheet lined with a parchment paper icon.
  • Press each cookie scoop down with the back of a spatula to flatten it down, as these will not spread out in the oven. If you don’t flatten them down, they will hold their cookie scoop shape.
  • Bake cookies for 10-12 minutes.
  • Cool on a wire rack, transfer to an airtight containerized or freeze them later using this method.
Tried this recipe?Let us know how it was!

This recipe makes approximately 38 cookie scoop-sized cookies.

Don't Lose This Recipe


  1. Brandi

    I made these this evening. They were perfect, but a tad on the sweet side for my taste. I think next time I’ll cut down on the sugar. Any tips on cutting the sugar without ruining the final product?

    • Carol B

      What is 2 sticks of butter equal to? 1/2 cup, 1 cup etc.?

  2. maureen

    why do you show butter … in sticks.. and all other ibgredients in cups?? How much are 2 sticks??

  3. Pamela Ryan

    I have been experiencing with chocolate chip cookies and I was watching the Good Dish they had some tips of how to make the best chocolate . So I thought I will give it a try and Omg! Will never go back . It is basically your usual recipe but with a few helpful tweaks! First use melted butter and let it cool, secondly use 1 egg and 2 egg yolks, use more brown sugar then white, use chocolate bars I use dark chocolate and rough chop it. It will give a much better melt as chocolate chips don’t melt. Once you have put them on to parchment covered cookie sheet using a cookie scoop put them in the fridge for 5 mins. Put them in oven at 375 for 4.5mins rotate pan and cook them for an addition 4.5/5 more minutes. When you bring them out of oven give the cookie sheet a good smack on stove top or counter top. It will give them a crackle look. Let cool on baking sheet. Just give them a try. I love dark chocolate but you can use any kind. Just find they are not as sweet.

  4. Josephine A Snyder

    I made them, nice but not chocolaty enough kind of bland

  5. Irene Prouten

    4 stars
    Excellent Cookies. Aa

  6. Catharine Drummond

    5 stars
    My whole family loved these cookies my grandson said they were the best chocolate chip cookie he has ever had and a friend love them and she is not a chocolate chip cookie fan Excellent

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