perfect chocolate chip cookies

chocolate chip cookies

baking dessert recipes

perfect chocolate chip cookies
Chocolate chip cookies. If you don’t like them, you can just go home. Seriously. Go home. I can sit here and eat these all by myself without your negativity.

chocolate chip cookies

Some people prefer a glass of milk with their chocolate chip cookies. I think that’s a nice pairing. But a glass of chilled Pinot Grigio and chocolate chip cookies… now that’s what I call a good time.

chocolate chip cookies

I have tried many chocolate chip cookie recipes, and I pretty much picked out parts that I liked from a few, edited what I wanted, and made my favorite one. The three that influenced me the most were Nestle Tollhouse, Hershey, and Bon Appetite.

chocolate chip cookies

My goal was to make a cookie that had a fair cookie to chip ratio (I am usually not a fan of too many chips) and the perfect combination of chewy and crispy. You know when a cookie is a little crispy on the outside but gooey and chewy on the inside? That’s what I wanted for this recipe.

chocolate chip cookies

Perfectly soft and crispy!
course Dessert
cuisine Classic
servings 60 cookies


  • 2 sticks butter, at room temperature
  • 3/4 c granulated sugar
  • 3/4 c light brown sugar, packed
  • 1 t vanilla extract
  • 1/2 t almond extract
  • 2 eggs
  • 2 1/4 c all-purpose flour
  • 1 t baking soda
  • 1 t salt
  • 2 c chocolate chips


  1. Preheat oven to 350° F. Line baking sheets with parchment paper.
  2. In a large bowl, beat butter and sugar until well combined and light in color. Add extracts and eggs, one egg at a time.
  3. In a separate bowl, sift together the flour, soda, and salt. With mixer on low, add the dry ingredients to the wet ingredients, 1/3 at a time. With a wooden spoon, stir chocolate chips into the dough.
  4. With a cookie scoop, scoop dough onto the baking sheets. Bake for 10-12 minutes, or until lightly golden brown.

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