The Ultimate Classic Chocolate Chip Cookies

Okay, y’all. I had something else planned for today. It’s a two-part dinner recipe. It’s delicious and healthy and grilled and perfect for summer and all that business, but then I was so overcome with a very specific craving. It would not go away. It had to be indulged. And that craving, my friend, was for these Ultimate Classic Chocolate Chip Cookies. We shall save the grilled chicken for another day.

the dream cookie

You see, I have had quite the hankering for chocolate chip cookies, but not just any chocolate chip cookies. I did not want anything with frills–no nuts, no oatmeal, no fancy extra steps. I wanted the kind of chocolate chip cookies you bake when you’re learning to bake and the kind you make when you fully intend on only eating the cookie dough (yes, I’m aware the of the dangers; no I don’t care).

I wanted chocolate chip cookies that weren’t cakey but still soft, that were full of rich flavor but simple to make. I wanted the kind of cookie dough that you buy from kids who come fundraising to your door and you never see them again and you question if they were ever really real or if the cookie dough was just God’s way of telling you that, “Hey, things suck right now, but here’s some mysteriously amazing cookie dough to let you know it’s probably going to be okay.” These are heartbreak chocolate chip cookies. “I’m sorry” chocolate chip cookies. “I want you to be my friend, please” chocolate chip cookies.

These cookies are…more than words.

I used to make this recipe all the time another lifetime ago when I lived in Utah and they were perfect. I forgot about them when I moved to Louisiana 11 1/2 years ago because something was off with the flour and the altitude and they came out cakey and a little bit flavorless. Back in the day, I was too scared to mess with the flour, but I am a stronger woman now who isn’t afraid of flour measurements and it turned out to be a very simple fix. And they are every bit as amazing as I remember them.

all about margarine

One more thing–before I am assaulted by comments on the evils of margarine and how I’m not a real person if I don’t use all butter and whatever, let me make it clear that I love butter in cookies and we have countless recipes that only call for butter in the cookies. One thing that makes these cookies special is the texture and the texture comes from using butter + high-quality margarine (like Smart Balance) or butter-flavored shortening. I promise it will all be okay. Just make sure you get regular margarine–nothing light, lowfat, whipped, with yogurt, etc.–these will only add extra air or water into your cookies. Just regular sticks or tubs of softened margarine.

let’s get started!

You’re going to need softened butter and margarine, white sugar, dark brown sugar, eggs, vanilla, all-purpose flour, salt, baking soda, and chocolate chips. See? Nothing special. I don’t know why these cookies are special…the proportions or magic or something.

The Ultimate Classic Chocolate Chip Cookies

5 from 3 votes

Soft, chewy, flavorful, and incredibly easy to make, these classic chocolate chip cookies will quickly become a family favorite!

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Ingredients

• ½ cup butter softened to room temperature
• ½ cup high-quality tub margarine like Smart Balance or butter-flavored shortening, softened to room temperature
• ¾ cup white sugar
• 1 cup dark brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 cup flour lightly spooned into measuring cups and leveled with a knife (see note for altitude directions)
• ¾ teaspoon salt
• ¾ teaspoon baking soda
• 1 12- ounce bag chocolate chips

Instructions

• Preheat oven to 350. Line 3 baking sheets with parchment paper and set aside.
• Cream together butter, margarine, and sugars until light and fluffy. Add eggs, and vanilla and mix until combined and fluffy.
• In a separate bowl, whisk together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips.
• Drop onto cookie sheet by tablespoon or with a cookie scoop. You should get 12 cookies per sheet.
• Bake at 350 degrees for 10-12 minutes until lightly browned. Naturally, you want to keep an eye on them because every oven is different. Makes about 3 dozen.Allow to cool for 5-10 minutes on the pan and then transfer to a wire cooling rack.

Notes

If baking at a high elevation, be sure to add 2 tablespoons flour; for very high elevations, add 1/4 cup flour

Author: kate jones

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other chocolate chip cookie recipes

If you’re looking for some of our many, many, many other chocolate chip cookie recipes, check out these recipes!

Chewy Chocolate Chip Cookies
Jacques Torres Chocolate Chip Cookies
Giant Oatmeal Chocolate Chip Cookies (my other personal favorite!)
Small-Batch Chocolate Chip Cookies
Chocolate Chip Cookie Bars
Toffee Chocolate Chip Cookies
Doubletree Chocolate Chip Cookies
Strawberry Chocolate Chip Cookies
Chocolate Chip Cookie Pie
Salted Chocolate Chunk Shortbread
Pizzookies (this dough is PERFECT for pizzookies!)

supplies used in this post

1.5 tablespoon cookie scoop
Nordicware half sheet baking sheets
Parchment sheets
KitchenAid 6-Quart Mixer