The Absolute Best Chocolate Chip Cookie Recipe Ever

I’m sharing the absolute best chocolate chip cookie recipe ever. These cookies are huge, delicious, and have become a traditional favorite to anyone who tries them.

When I tell you I have the absolute best chocolate chip cookie recipe ever, I’m not lying to you my friends.

This recipe was shared with my mother from a coworker of hers years and years ago. And once I got my hands on it, these cookies have become a tradition for friends, family, and anyone else who needs it.

My aunt and my grandma used to carry on the traditional family favorite cookies, both chocolate chip recipes. Now that they have both passed, I’ve picked up the honorary task.

These are Thanksgiving cookies, Christmas cookies, special occasion cookies, birthday cookies, neighborhood get together cookies, I’m sorry for your loss cookies, get well soon cookies, new baby cookies, new home cookies, and on and on.

I don’t just make these chocolate chip cookies to make them. They are special, comforting, and are pure love in a cookie. And my goodness, they’re good.

Ingredients for Best Chocolate Chip Cookie Recipe

• 3/4 cup granulated sugar
• 1 cup brown sugar
• 1 cup butter
• 1 tbsp. vanilla extract
• 2 eggs, slightly beaten
• 3 cups flour (I scoop out the flour with my measuring cup so it’s slightly packed)
• 3/4 tsp. baking soda
• 3/4 tsp. salt
• 3 cups semi sweet chocolate chips
• 1/2 cup Heath English Toffee Bits (optional- but trust me, don’t skip this part)
• 1 cup chopped walnuts (optional)

Directions for Chocolate Chip Cookies

1. Preheat oven to 350 degrees
2. Line baking sheet with parchment paper, set aside
3. In medium bowl, combine granulated sugar, brown sugar, and butter; use hand mixer to cream together
4. Mix in vanilla extract and slightly beaten eggs
5. In separate bowl, combine flour, baking soda, and salt; slowly fold mixture into creamed ingredients until smooth
6. Add chocolate chips, toffee bits, and walnuts; mix thoroughly
7. Spoon heaping scoops of cookie dough onto baking sheet (I do two rows or three since they I cook them big)
8. Bake for 12-15 minutes or until the edges are slightly brown
9. Let cook on cooling rack

Tips to Get the Perfect Chocolate Chip Cookie from this Recipe

I’ve made this recipe a million times by now, and I have a few tips that will get you the perfect cookie everytime.

• Try to avoid melting your butter when mixing ingredients
• Pack your measuring cup when adding in the flour – I know it’s usually the rule to spoon in a flour measurement, but scooping out the flour a bit packed works the best
• Don’t skip out on the toffee, it’s the secret ingredient that makes these so good
• When baking, you want to pull these cookies out when they are still gooey – let the edges just start to brown, but since I bake them bigger, the middle will still be super gooey – let them cool like that (14 minutes is the sweet spot in my oven, but that may vary with yours)

Print this Recipe

The Absolute Best Chocolate Chip Cookies Ever

Yield: 18

Prep Time: 8 minutes

Cook Time: 14 minutes

Total Time: 22 minutes

The absolute best chocolate chip cookies you will ever make. Big, delicious, and a tradition favorite that everyone is going to beg you to make over and over!

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Ingredients

• 3/4 cup granulated sugar
• 1 cup brown sugar
• 1 cup butter
• 1 tbsp. vanilla extract
• 2 eggs, slightly beaten
• 3 cups flour (I scoop out the flour with my measuring cup so it’s slightly packed)
• 3/4 tsp. baking soda
• 3/4 tsp. salt
• 3 cups semi sweet chocolate chips
• 1/2 cup Heath English Toffee Bits (optional- but trust me, don’t skip this part)
• 1 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350 degrees
2. Line baking sheet with parchment paper, set aside
3. In medium bowl, combine granulated sugar, brown sugar, and butter; use hand mixer to cream together
4. Mix in vanilla extract and slightly beaten eggs
5. In separate bowl, combine flour, baking soda, and salt; slowly fold mixture into creamed ingredients until smooth
6. Add chocolate chips, toffee bits, and walnuts; mix thoroughly
7. Spoon heaping scoops of cookie dough onto baking sheet (I do two rows or three since they I cook them big)
8. Bake for 12-15 minutes or until the edges are slightly brown
9. Let cook on cooling rack

Notes

• Try to avoid melting your butter when mixing ingredients
• Pack your measuring cup when adding in the flour – I know it’s usually the rule to spoon in a flour measurement, but scooping out the flour a bit packed works the best
• Don’t skip out on the toffee, it’s the secret ingredient that makes these so good
• When baking, you want to pull these cookies out when they are still gooey – let the edges just start to brown, but since I bake them bigger, the middle will still be super gooey – let them cool like that (14 minutes is the sweet spot in my oven, but that may vary with yours)

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