Perfect Chocolate Chip Cookies
Chocolate chip cookies had to be the first recipe on The Home Cookbook because they are the absolute best.
These cookies are my go-to, easy to whip up dessert that is just about everyone’s favorite.
They are addicting. Impossible to eat just one. They hit on every note that a chocolate chip cookie should. Chewy yet crispy on the edges, sweet but balanced by buttery saltiness. And, of course, chocolate chips in every bite.
A note about butter…
So, this may be polarizing, but I have to tell you. I only use salted butter. Even for baking. I know many bakers are the complete opposite and feel strongly about using unsalted butter so that they can control the exact level of saltiness. But for me, salted butter is all I ever buy and I still always add a little extra salt. Salted butter alone never makes my baked goods too salty, in my opinion. With that being said, use what works for you and salt to your personal taste. As with any of my recipes, I’d rather you use them as a guideline and make something that you love instead of following them precisely if it doesn’t quite suit you. But that’s enough about butter and salt for now. Let’s get back to the chocolate chip cookies!
I love these cookies for an after dinner chocolate craving since they’re so quick. The recipe is super simple, and with no chilling time, you can have warm chocolate chip cookies out of the oven in less than half an hour. Or chocolate chip cookie dough in just a few minutes. But maybe that’s just me…
Using a cookie scoop when preparing the cookie dough ensures that they come together faster. I get consistently sized cookies that bake up just right every time. No overbaking the smaller cookies to make sure the bigger ones are done.
And if you have a little extra time, and want to make the most amazing cookies of your life, try my upgrade suggestions at the end of the recipe. It doesn’t require too much more effort, but the results are so worth it! If you’ve never browned butter before, it’s a really simple process that adds deep, toasty flavor.
If you try these chocolate chip cookies, let me know by leaving a comment here or using the hashtag #thehomecookbook on Instagram. I’d love to hear from you!
I hope you enjoy these cookies as much as we do!
Perfect Chocolate Chip Cookies
My favorite kind of chewy, buttery chocolate chip cookies with crispy edges and lots of chocolate.
- 2 sticks salted butter softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1 egg plus one yolk
- 2 tsp vanilla extract
- 2 1/3 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 pinch nutmeg ground
- 2 cups chocolate chips 1/2 cup reserved for topping
Preheat oven to 350*F.
Cream the butter and sugars until light and fluffy.
Add eggs and vanilla.
Whisk flour, baking soda, salt, and nutmeg together then add to the butter mixture, stirring until combined.
Fold in chocolate chips.
Scoop rounded tablespoons onto a parchment lined baking sheet. Gently press a few of the reserved chocolate chips on top of each cookie and, if desired, sprinkle tops with a pinch of kosher or sea salt. Bake for 10-12 minutes, or until just golden around the edges.
Cool on baking sheet for a few minutes, then transfer to a cooling rack.
Make these cookies extra special by browning the butter and using chopped chocolate instead of chocolate chips.
For the browned butter variation, add an additional 3 Tablespoons of butter to account for moisture loss.
To brown the butter, put it in a saucepan over medium heat, stirring frequently, until it turns a copper color and smells toasty. Watch it closely so that it doesn't burn. Let it come to room temperature then proceed with the recipe.
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