Alex’s Best Chocolate Chip Cookie Recipe
I finally found a chocolate chip cookie recipe that loves me back. Keep reading to discover Alex’s Best Chocolate Chip Cookie Recipe. I’m confident you’ll love these cookies too!
Delicious flavor, with a wonderful texture that is lightly crisp on the outside and chewy on the inside. It’s my family’s newest favorite!
I first met Alex at church, 16 years ago. She was a 2nd-grader in the Sunday School class I was teaching.
Alex has a huge heart. Now in her 20’s, she makes and delivers these cookies to people all the time. Just one of the so many sweet things she does for people! Thanks for the recipe and for being you, Alex. ❤️
Cut Out Sugar Cookie Recipe HERE
Guaranteed Delicious Chocolate Chip Recipe
Ahhh, the pursuit of the ultimate chocolate chip cookie! One of life’s most delicious journeys.
I have enjoyed the adventure so far, but it has not been without bumps in the road. Yes, I can be careless when baking; however, these cookies always turn out! Another reason I adore this recipe.
At long last, a failproof formula! On the other hand, I encourage you to still measure closely.😉
Tips to Improve or Fix Your Cookies
Too dry, too flat, too much flour, always something! The truth is when I was younger, I didn’t pay much attention to the finer points of baking.
As it turns out, there ARE simple steps that you can take to improve your cookie-making game. And it’s not that difficult. Promise! To learn how to make cookies even better read below and check out this post too! Click HERE.
Ingredients Needed for the Best Chocolate Chip Cookies
Below are the items you’ll need, plus a few baking tips about the best way to choose and measure each ingredient.
Unsalted Softened Butter
Butter will make your cookies tender and give them a wonderful flavor. It will also influence the texture of the cookie. A cookie made with butter will be thinner and crisper than if it is made with margarine or shortening.
It’s best to use unsalted butter because it allows you to choose the amount of added salt, rather than working around what’s in the butter. And depending on the brand of butter, the amount of salt can vary a lot.
There are different types of butter to choose from. I am using regular organic butter.
If you use European-style butter, such as Kerrygold, which is higher in butterfat and lower in moisture; cookies will be slightly crisper and thinner. Don’t let that stop you though, they will certainly be delicious and taste very buttery!
Be sure to plan ahead and take the butter out of the refrigerator 1-2 hours before you begin, so it’s ready when you start baking.
Important Do not microwave the butter. This will prevent the butter from properly creaming with the sugar, and limit the best results.
How do you get butter to room temperature quickly?
There are a few shortcuts to soften the butter fast, that work well!
Try one of these easy options to quickly soften butter
1 Cut the butter into small cubes. This will allow it to soften faster.
2 Microwave approximately 2 cups of water in a microwave-safe container for 2 minutes, so it gets very hot. Meanwhile, place your butter in a heat-safe bowl. When the 2 minutes is up, quickly remove the water from the microwave, and put the butter in. Shut the door. Leave in the microwave for 10 minutes, without turning it on. The remaining heat will soften the butter.
3 Place your cold butter in the smallest bowl it will fit in. Fill another slightly bigger bowl with warm water. Then, submerge the smaller bowl into the larger bowl for approximately 5-10 minutes. Your butter should now be soft, at room temperature, and ready to use.
Cookies made with brown sugar are chewier and moister than recipes made with white sugar. Molasses in the brown sugar produces a firmer texture and also adds moisture.
The proper way to measure brown sugar is by packing it into the measuring cup or spoon. Unless the instructions state differently, you may use light brown sugar and dark brown sugar interchangeably in a recipe.
White Granulated Sugar
For the best chocolate chip cookie, use pure cane sugar. Granulated sugar adds sweetness, aids in browning properties, and a crisp texture. It also helps the dough to soften and spread as it bakes.
The right way to measure white sugar:
To measure sugar correctly, scoop it out of the bag or container until it is full, then level it off with a knife or spatula.
A measured amount of sugar added to a cookie recipe is more forgiving than the flour. If you are a little off, it will affect the sweetness but not the physical property of the cookie, as much. For best results, be as accurate as possible.
Pure Vanilla Extract
Vanilla extract adds flavor and enhances all the other tastes in the recipe. I’d recommend a pure vanilla, not the one with artificial flavoring.
Room Temperature Eggs
This recipe calls for a large egg at room temperature.
Eggs provide moisture and protein to the dough. This helps to set the cookie, make it chewy, and prevent it from spreading too much. A room temperature egg will whip to a higher volume and cream better with the fat.
The easiest way to get your eggs to room temperature is to simply let them sit out of the refrigerator for approximately 30 minutes.
How to bring eggs to room temperature quickly:
To get room temperature eggs quickly, put the eggs in a bowl of warm water for 10-15 minutes. Do not use super hot water because this can cook the eggs.
Use an unbleached, all-purpose flour to make this recipe.
Incorrectly measuring the flour is probably the number one reason a cookie recipe doesn’t turn out.
The proper way to measure flour:
Your best way to measure the flour is by weight with a scale. This ensures that each batch of your cookies come out consistently.
If you need to use measuring cups, use a large spoon, to scoop the flour into the measuring cup. Not the other way around.
Do not shake the cup and do not pack down the flour, or tap the measuring cup. This can cause the flour to sink and give you an incorrect measurement. When you are ready, use a knife or spatula to level off the top of the measuring cup.
A very important ingredient, salt, is a huge flavor enhancer that balances the sweetness in the cookies. It also makes them chewier.
Acting as a rising agent, baking soda help get the cookies to puff up and also encourage browning.
Feel free to use whatever chocolate you prefer; chocolate chips, chunks, chopped chocolate, or M&Ms.
Most importantly, this is the star of the cookie, so choose wisely. To make your cookies even better looking, pop some extra chips, chunks, or M&Ms on top of the cookies after they are on the baking sheet before you put them in the oven.
Good Flaky Sea Salt to Finish
You can finish the cookie with a small amount of sea salt sprinkled on top. It contributes to a wonderful salty-sweet taste plus it looks lovely on the finished cookie.
My Three Best Baking Tools
We all grow fond of the kitchen tools that we rely on every day. If I had to narrow down to my top 3, here are my favorite kitchen and baking staples. Affiliate links below.
A workhorse in my kitchen for 25 years. The famous KitchenAid Mixer is now available in so many beautiful colors and styles. Even with glass bowls! Mixers, HERE
Nordicware’s are strong, sturdy, and make me feel so professional. 😉 For baking pans, click HERE
These Silpat non-stick silicone mats are so awesome. I use them for pretty much everything and anything that goes in the oven. For example, veggies, meats, cookies, etc. all bake wonderfully on these mats.
The surface is slick and renewable, as a result, cleanup is so quick and easy! HERE
If you are still reading, you’ve waited long enough! Here is Alex’s Best Chocolate Chip Cookie Recipe. Enjoy!Print
Our favorite chocolate chip cookie! Guaranteed delicious, crisp on the outside, soft and chewy on the inside.
3/4 cup (1.5 sticks) unsalted butter, room temp
3/4 cup light brown sugar
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 eggs, at room temperature
2 1/4 cups all-purpose flour, spoon & level
1 teaspoon salt
1 teaspoon baking soda
1 & 1/4 cup semi-sweet chocolate chips, chunks, or M&M’s
In a medium-size bowl, sift together the flour, salt, and baking soda.
In the bowl of an electric mixer, cream the butter and two sugars until light and fluffy, about 2 minutes. Add in the vanilla and eggs, one at a time. Mix well. Scrape down the sides and bottom of the bowl as necessary. Gradually add in the flour mixture, with the mixer on low speed. Mix just until combined. Fold in the chocolate chips or chunks by hand, or with the mixer on low speed.
Wrap dough in plastic wrap or cover bowl and refrigerate for at least 3 hours and up to 2 days.
Remove cookie dough from the refrigerator and allow to sit at room temperature just until it is soft enough to scoop.
Preheat oven to 350ºF.
Line cookie sheets with non-stick baking liner or parchment paper.
Using a cookie scoop, tablespoon, or your hands, roll 2-3 rounded tablespoons of dough. Place on cookie sheets evenly spaced 2 inches apart. If desired, sprinkle the tops lightly with sea salt before putting them in the oven.
Bake for 8-10 minutes, or until just golden brown around the edges.
Rotate pans halfway through for even baking. Do not over bake. Remove from oven and let cool slightly on the pan. Transfer to a wire rack to cool completely.
- Calories: 183
Keywords: best chocolate chip cookies, chocolate chip cookie recipe, chocolate chip cookies, chill, easy chocolate chip cookie recipe
I hope you enjoy Alex’s Best Chocolate Chip Cookie Recipe as much as we do!
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