This is named the ultimate chocolate chip cookie recipe for a reason! They are the BEST cookies I have ever had… literally life-changing. I found this recipe originally from Pinch of Yum a few years ago and I have made changes over the years to make it my own. All my friends and family drool over these and honestly I get so many compliments!
The perfect cookie does exist when you make this recipe! They have a chewy center DAYS after baking and have the perfect combination of flavors with the brown butter giving it a nutty taste.
Storing The Ultimate Chocolate Chip Cookies
- Cool Completely: Allow your freshly baked cookies to cool completely to room temperature on a wire rack. This helps them set and avoids any condensation in the storage process.
- Choose an Airtight Container: Pick a container with a tight-fitting lid. This could be a cookie jar, a Tupperware, or any airtight storage container.
- Layering with Parchment Paper: If you're stacking cookies in the container, consider placing sheets of parchment paper between the layers. This prevents them from sticking together.
- Store at Room Temperature: Keep the container at room temperature. Avoid storing cookies in the fridge unless you want them to be firmer.
- Enjoy Within a Week: For the best taste and texture, try to enjoy your cookies within a week. They might last longer, but for that ultimate freshness, sooner is better.
Additional Cookie Recipes
What You'll Need
Wet + Dry Ingredients:
- Butter - salted
- Sugar - granulated
- Egg
- Pure Vanilla Extract
- Brown Sugar - I like to use dark brown sugar
- All Purpose Flour
- Baking Soda
- Salt
- Chocolate Chips
Kitchen Equipment:
- Oven
- Medium Saucepan
- Large bowl
- Hand Mixer
- Cookie Sheet
- Cookie Scoop - optional
- Measuring Cup and Spoons
How to Make The Ultimate Chocolate Chip Cookie Recipe
Preheat: Preheat the oven to 350℉.
Make The Brown Butter: Start browning the butter on the stove. Place butter in a saucepan and heat over medium-heat and whisking frequently. The butter will start to foam up a little bit the subside. Once the butter has turned brown and has a nutty aroma, take the butter off the heat to prevent burning.
Mix The Wet Ingredients: In a large bowl, beat the butter with the sugars until creamy on medium speed. Add the rest of the wet ingredients - vanilla and egg and beat on low speed for about 10-15 seconds. You don’t want to overbeat or the cookies could come out stiff!
Mix In The Dry Ingredients: Add flour, baking soda, and salt and mix until crumbles start to form. Incorporate the chocolate chips with your hands (I do this to prevent overmixing).
Roll Into Cookie Dough Balls: Roll the dough into 12 cookies and place on a parchment-lined baking sheet.
Bake: Bake for 9-11 minutes or until the cookies look puffy and barely golden brown.
Cool: Let them cool for 30 minutes and enjoy your perfect chocolate chip cookie!
The Ultimate Chocolate Chip Cookie Recipe with Brown Butter
Ingredients
- 8 tablespoons butter, salted one stick of butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips I like to use mini!
Instructions
- Preheat the oven to 350℉.
- Start browning the butter on the stove. Place butter in a saucepan and heat over medium-heat and whisking frequently. The butter will start to foam up a little bit the subside. Once the butter has turned brown and has a nutty aroma, take the butter off the heat to prevent burning.
- In a large bowl, beat the butter with the sugars until creamy on medium speed.
- Add the rest of the wet ingredients - vanilla and egg and beat on low speed for about 10-15 seconds. You don’t want to overbeat or the cookies could come out stiff!
- Add flour, baking soda, and salt and mix until crumbles start to form. Incorporate the chocolate chips with your hands (I do this to prevent overmixing).
- Roll the dough into 12 cookies and place on a parchment-lined baking sheet.
- Bake for 9-11 minutes or until the cookies look puffy and barely golden brown.
- Let them cool for 30 minutes and enjoy your perfect chocolate chip cookie!
Notes
Nutrition
Variations/Substitutes
Change the chocolate chip - instead of semi-sweet chocolate chips you could use white, dark, or milk chocolate. You could also use chocolate chunks for bigger pieces of chocolate versus the mini chocolate chips!
Don’t use brown butter - if you are not a fan of the nutty taste that brown butter has, you can skip the browning process and just melt the butter instead.
FAQ
From my experience, the best way to keep chocolate chip cookies gooey is by not over-baking! One of my biggest tips.
1. There could be a few reasons why. The leavening agents (baking soda or baking powder) could be expired preventing them from rising appropriately.
2. You could be overmixing your dough.
Absolutely! This is a great way to make a bunch ahead of time for future use.
1. Shape the dough on a baking sheet. Place the baking sheet in the freezer for about an hour so that the dough maintains its shape.
2. Transfer to a freezer bag and label with the date and types of cookies.
3. When ready to use thaw them in the refrigerator. Be sure to use them within 2 months for the best quality!
I hope you think this is the best chocolate chip cookie recipe out there like my family does! We make these cookies for Santa each year and to give out to neighbors.
Happy holidays!
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