Best Chocolate Chip Cookies Recipe
About this recipe
These chocolate chip cookies are big, soft, and loaded with chocolate, making them a favorite for both kids and adults. Natasha from Natashas Kitchen shares her go-to recipe that promises cookies that stay soft for days and are easy to whip up in just 20 minutes.
The secret to these cookies lies in the method of combining ingredients and the careful measurement of flour, ensuring a perfect dough consistency that leads to deliciously gooey cookies.
Ingredient notes
- Use 1 cup of unsalted butter, softened, which is equivalent to 2 sticks.
- For the light brown sugar, make sure to pack it tightly into the measuring cup for accurate measurement.
- The recipe calls for approximately 3 cups of all-purpose flour, which is about 375 grams.
Tips from Natashas Kitchen’s video
- Cream the butter and sugars together on medium-high speed until smooth for the best texture.
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- When adding the dry ingredients, do so in thirds to make blending easier and ensure a smooth dough.
- Measure flour correctly by spooning it into the measuring cup and leveling it off for accurate results.
Good to know
- How many cookies does this recipe make?
- This recipe makes 21 large cookies.
- What is the baking time for these cookies?
- Bake the cookies in a preheated oven at 350°F for about 13 to 15 minutes.
- Why should I let the cookies rest on the baking sheet after baking?
- Letting the cookies rest for about 5 minutes on the baking sheet helps them set, as they are very soft when they come out of the oven.
- Can I use an ice cream scoop for portioning the cookie dough?
- Yes, using a trigger-release ice cream scoop helps ensure the cookies are all the same size and bake evenly.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large mixing bowl, combine softened unsalted butter, light brown sugar, and granulated sugar. Cream together on medium-high speed until smooth.
- 2
Add room temperature eggs one at a time, beating well with each addition.
- 3
Mix in vanilla extract.
- 4
In a separate bowl, combine all-purpose flour, baking soda, and salt. Whisk together.
- 5
Add the dry ingredients to the creamed mixture in thirds, mixing well after each addition.
- 6
Fold in semi-sweet chocolate chips until just combined.
- 7
Roll cookie dough into balls using a trigger-release ice cream scoop for even sizes. Optionally, stud the tops with extra chocolate chips.
- 8
Arrange cookie balls on parchment-lined cookie sheets, leaving space between them.
- 9
Bake in a preheated oven at 350°F for about 13 to 15 minutes, until edges are golden and tops look slightly underbaked.
- 10
Let cookies rest on the baking sheet for about 5 minutes before transferring to a cooling rack.
Heads up — we had to guess a little:
- The baking soda and salt quantities were inferred from the context of the recipe, as the caption mentioned a change in the baking soda amount but did not specify the salt amount.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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