Looking for a great recipe for chocolate chip cookies? You’ve come to the right place! These cookies are thick, chewy and packed with chocolate! In fact, they’re so good that I had to make two batches just for this post because my husband (well, I) ate them all before I could get any pictures!
Chocolate chip cookies are a baking staple. They are by far my favorite cookies of all time (one of the many dessert faves I have in common with my dad). Every good baker needs a go-to chocolate chip cookie recipe. When that craving hits this one is mine. It ticks all the boxes, warm, chewy, and most importantly, chocolatey. It’s the best chocolate chip cookie ever! They’re an old family favorite complete with a not-so-secret ingredient, cinnamon.
What makes these chocolate chip cookies so special?
- Cinnamon. It warms up the flavor of these cookies and keeps you coming back for more.
- Melted butter. This is what gives the cookies that chew factor we all love.
- Freezer time. Freezing after scooping will give us nice, thick cookies!
Steps to Success:
- Start by melting the butter. You’re going to want it to cool down before you add the rest of the wet ingredients.
- Get your dry ingredients together. I just dump them in a medium sized bowl and mix with a fork.
- Now that the butter has cooled down, blend it with both sugars. Add the egg, the yolk, and vanilla and blend it till it looks like peanut butter.
- Add the dry ingredients. I find it’s much easier to blend them in if you only add about 1/3 of the dry ingredient mixture at a time.
- Now for the best part, chocolate chips! Just dump them in and mix with a spoon. Here’s a fun fact, I never measure the chocolate chips. I let my heart guide me. It usually comes out to around 2 cups (have I mentioned that I LOVE chocolate?). If that’s too much chocolate for you then add less. There are no rules here!
- Scoop the dough into balls. I usually scoop out about 2 tablespoons per cookie, but when I’m feeling dangerous I’ll scoop out 1/4 cup per cookie. Just add a little extra baking time for a larger cookie.
- This is important. Stick the scooped out dough in the freezer for about 30 minutes. This will insure that the cookies don’t spread too much in the oven. We want them thick!
- After the 30 minutes, pop them into a 325° F oven for about 15-18. Add a couple minutes if you scoop them big. Once the edges are golden brown, they’re good to go!
The Best Chocolate Chip Cookies
Warm, chewy, and most importantly, chocolatey. These really are the best chocolate chip cookies ever! They’re an old family favorite complete with a not-so-secret ingredient, cinnamon.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup butter, melted
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
Instructions
Preheat oven to 325°F
Add flour, baking soda, salt and cinnamon to a bowl. Mix together then set aside.
In a large bowl, cream together the melted butter, brown sugar and white sugar until they are well blended. Add the egg, egg yolk and vanilla and beat until light and creamy.
Mix in the dry ingredients, 1/3 at a time, until just blended. Stir in the chocolate chips using a wooden spoon.
Scoop into balls and place in freezer for 15 minutes.
Place chilled dough balls onto cookie sheet about 3 inches apart. Bake for 15-18 minutes or until edge are slightly golden. Cool on wire rack.
Enjoy!
Notes
Stick the scooped out dough in the freezer for about 15 minutes. This will insure that the cookies don’t spread too much in the oven. We want them thick!
This recipe is great for making ahead. Place frozen balls into a ziplock bag and just bake them when you're ready. No need to thaw, just add an extra minute or two to your bake time!
