The Best Chocolate Chip Cookie Recipe Ever - JoyFoodSunshine

19 steps

Updated at: Thu, 17 Aug 2023 04:00:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories6422 kcal (321%)

Total Fat304.1 g (434%)

Carbs917.5 g (353%)

Sugars596 g (662%)

Protein68.3 g (137%)

Sodium4214.8 mg (211%)

Fiber31.1 g (111%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupsalted butter

softened

1 cupwhite granulated sugar

1 cuplight brown sugar

packed

2 tsppure vanilla extract

2eggs

large

3 cupsall-purpose flour

1 tspbaking soda

½ tspbaking powder

1 tspsea salt

2 cupschocolate chips

or chunks, or chopped chocolate

White Sugar

You can use granulated white sugar or organic cane sugar

Instructions

Step 1

Prep Time

Step 2

10 minutes

Step 3

Cook Time

Step 4

8 minutes

Step 5

Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.

Step 6

In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.

Step 7

Cream together butter and sugars until combined.

Step 8

Beat in eggs and vanilla until fluffy.

Step 9

Mix in the dry until combined.

Step 10

Add 12 oz package of chocolate chips and mix well.

Step 11

Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).

Step 12

Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just

Step 13

BARELY starting to turn brown.

Step 14

Let them sit on the baking pan for 2 minutes before removing to cooling rack.

Step 15

Notes

Step 16

Do not over bake

Step 17

Butter. I use salted butter, but unsalted butter would also be great. I just recommend tasting the dough to ensure that it's salted to your liking.

Step 18

Brown sugar. I use light brown sugar in this recipe for the best results.

Step 19

Sea Salt. I exclusively bake and cook with pure, fine sea salt. Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with ½ tsp and then adjusting to your taste.