The Best Chocolate Chip Cookie Recipe Ever

Our results

Bambi and I tried our hand at baking over Christmas. He has been given a free pass from the doctor to eat whatever he wants, so we have been trying out recipes with milk. Touch wood! He’s been thriving.

I wanted to link this recipe by Joy Food Sunshine blog because it turned out absolutely perfect. We did not have chocolate chips so we added bits of leftover chocolate from two bars [We now finally have procured a packet of choco chips and can’t wait to try the recipe]. Even without the chips it was insanely good and so easy to make. We are both complete novices when it comes to baking, however, we found the recipe simple to follow, and easy to make. It yielded great results.

Our cookies had just the right amount softness, which did not harden with time. The sea salt gave them a lovely flavour. So, if you are on the lookout for a sure shot recipe – here is a tried and tested one.

Photo by Lisa Fotios on

Printable recipe from the website:

The Best Chocolate Chip Cookie Recipe Ever
This is the best chocolate chip cookie recipe ever. No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 263.4 kcal
Author Laura

1 cup salted butter* softened
1 cup white (granulated) sugar
1 cup light brown sugar packed
2 tsp pure vanilla extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp sea salt
2 cups chocolate chips (or chunks, or chopped chocolate)

Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
Cream together butter and sugars until combined.
Beat in eggs and vanilla until fluffy.
Mix in the dry ingredients until combined.
Add 12 oz package of chocolate chips and mix well.
Roll 3 TBS of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies)!

Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.
Let them sit on the baking pan for 2 minutes before removing to cooling rack.
Recipe Notes
When you remove the cookies from the oven they will still look doughy. THIS is the secret that makes these cookies so absolutely amazing! Please, I beg you, do NOT overbake!

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