Emily’s Chocolate Chip Cookies

The Best Chocolate Chip Cookies You Will Ever Eat

This recipe is by no means any kind of healthy. I can only eat one, okay maybe 2 cookies before I start to feel the effects of the sugar and flour! With that being said, this chocolate chip cookie will cheer you up and give you 2 minutes of bliss while you are eating it. It is worth all of the symptoms following!

I used to love to bake. That is where my love for cooking began. I like sweets, so I would always make some sort of dessert. Then I quickly learned it required a lot of patience and a lot of planning. I got the planning down, but couldn’t handle the patience part. I put it down, and just stuck to perfecting my typical lunch and dinner meals.

I had just gotten married, and was gifted some of the best kitchen gear out there. I was so excited to use literally everything. I had matching everyday dishes, measuring cups, bakeware, and glasses. Literally every cup and dish I owned matched. Check out Sophie Conran for Portmeirion for the inspo. Anyways, this meant I was cooking and baking always, mostly for the presentation. That is until Hurricane Ida stole all of my beautiful bakeware!

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This Recipe Is A Classic

I had lots of cookbooks, and many family recipes, but I was missing one of the most important! Chocolate chip cookies. It is a necessity to have a homemade chocolate chip cookie recipe memorized and ingredients on hand always.

I searched the internet high and low on how to perfect the best cookies out there. I compared recipes, tried different baking pans, silicone trays, you name it. I finally found the recipe that works, and in the right combination.

If you make them enough (like me) you can whip up a batch in about 10 minutes no problem.

The Ingredients

Again – warning – none of these ingredients are healthy. But it sure does release dopamine so desperately needed.

Always have the basics – butter, flour, sugar, egg, vanilla, cornstarch, baking soda, and chocolate chips. The fresher the ingredients the better. Don’t try to use 2 year old flour to make these cookies, and then come at me saying they are trash! I know there is something special about baking soda and actually baking or rising, but I couldn’t tell you. I failed baking school. I know that is an essential ingredient that can not be duped.

I also find that the chocolate chip cookies come out better if everything is at room temperature before starting. If I know I’m going to make cookies I’ll take out an egg and butter from the refrigerator about an hour before I plan to start. If I forget, no big deal. Just don’t try to microwave or melt the butter. You can microwave a glass and place it over the butter to soften it. Or you can take the advice of my 10 year old niece, and place it outside for about 2 minutes. If you live in South, that is the quickest way to soften the butter. Just definitely don’t melt it.

Putting It All Together

I always use my stand mixer for this recipe. You may be able to try a hand mixer, but don’t quote me on that. Remember, I am not the baker. This is just how I do it. The hurricane took my stand mixer away from me, but fortunately I was able to be gifted Chance’s grandmother’s which was very valuable to her. I’ve seen them on sale around holidays at Sam’s and Target. You can find one like mine on Amazon also.

First, mix together the butter and sugars. Then once combined you add the egg and vanilla. Finally, add the remainder of the dry ingredients. Once everything is combined, but not overly combined (if you can figure out what that is) add the chocolate chips. I use the full size milk chocolate chips, but you can use semi-sweet, chunks, mini, all will work! Make sure to stir them in by hand. Be gentle here…

If you have the patience, put the dough in an air tight container and let it sit in the refrigerator for a few hours. If you are in a hurry, you can roll out 1″ dough balls or use a cookie scoop. Place the cookies on a lined baking sheet. I typically use foil or my silicone baking mat. I think the baking mat creates the best texture and evenness. Before putting them in the oven, stick the tray of dough balls in the freezer for about 20 minutes. I usually let the oven preheat during this time, then pop them in when they are ready.

All Lovin, And A Little Bit Of Oven

Allowing the dough to cool prior to cooking allows for the ingredients to meld leading to better tasting cookies. I’d say 350 degrees is a safe bet for most ovens, but the time may vary. I cook my cookies for 9 minutes exactly on my oven. You could vary from 8 – 12 minutes. I also like my cookies just a little underdone and gooey. Take the cookies out when you begin to see the slightest brown on top, even if they don’t look done.

Next, you’ll want them to cool on the pan for about 5 minutes before transferring them. I have NO IDEA why I do this, but it is always what my mom did. I lay out a few paper towels and lay the cookies on the paper towels to finish cooling. Again, don’t question that technique, it’s just what I do! Professionals would tell you to let chocolate chip cookies cool on a wire rack for even cooling. That is the proper way to do it, but that also means something extra to clean up.

That’s all there is to it! It really isn’t that difficult if you have all of the ingredients ready to go. I am biased, but I think they taste better than precut dough. Depending on the size of my scoops, I can usually get about 18-24 cookies for this batch.

Check out all of my cookie essentials below:

That is THE BEST cookie scoop. It seems ridiculous, but is definitely worth the price and will make scooping a breeze. Perfectly symmetrical cookies every. single. time.