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Hands Down, the Best Chocolate Chip Cookies of Your Life

One bite, and you’ll understand why. These chocolate chip cookies are thick, chewy, dense and packed with flavor (thank you, butter!). These aren’t your back-of-the-bag-recipe cookies.

Scott and Lucy peer over the edge of a KitchenAid mixer to ensure the cookies are looking good! The best chocolate chip cookie recipe via Yellow Brick Home
our mixer | Lucy’s reindeer pajamas | toaster | bead garland

‘Tis the season for all the cookies! Sarah from Room for Tuesday and Chloe from Boxwood Avenue asked if we’d like to participate in their annual Blog Hop Cookie Swap, and, yeah, I mean, that’s an easy yes! Everyone below is sharing their favorite seasonal cookies, and I promise that you’re going to want to click around – from coconut crispies to vegan pumpkin to caramel drizzle, wait, what was I talking about? I’mma need to wipe my mouth.

See All the Blog Hop Cookie Swap Recipes!

Boxwood Avenue | Room for Tuesday | The DIY Playbook | Life On Virginia Street | Making It Lovely | House of Hipsters | Coco Kelley | Jojotastic | Francois et Moi | Renovation Husbands | Sincerely, Sara D. | The Gold Hive | Anita Yokota | House of Brinson

The simple ingredients needed for the best chocolate chip cookie recipe via Yellow Brick Home
ice cream scoop | measuring spoons | measuring cups

We have a handful of favorite cookies I like to make every year: Peanut butter kisses. Snowballs. Butter press cookies. But this year, I was determined to make the very best chocolate chip cookie of my life. Of your life! You might be thinking, Kim, why mess with a classic?, and I’ll tell you – ever since discovering this mound of perfectly baked dough we had in Pittsburgh, I needed to find a way to recreate that flavor and shape.

Scott and Lucy pour flour into a stand mixer to make cookies! The best chocolate chip cookie recipe via Yellow Brick Home

There’s good news, and there’s bad news. The good? I nailed that taste! The bad? I’m still working on that shape. I adapted our recipe from this one from Cooking by Moonlight, knowing that anything that included 4 sticks of butter was going to be a winner.

Scott and Lucy watch the mixer while we wait for it work its magic! The best chocolate chip cookie recipe via Yellow Brick Home

I used a little extra flour and used cold butter, and I opted to use this ice cream scoop for a big, heaping mound of dough. I decided to make two batches, since our large scoop only yielded about 18 cookies in the first round, and I wanted to have plenty on hand for a holiday party we were hosting a few days later.

Using an ice cream scoop to put cookie dough onto baking sheets | The best chocolate chip cookie recipe via Yellow Brick Home
Using an ice cream scoop to put cookie dough onto baking sheets | The best chocolate chip cookie recipe via Yellow Brick Home

I considered adding a healthy dose of cinnamon to the mix and topping with flaky sea salt, but after tasting the virgin first batch from the oven, Scott and I agreed – to me, you are perfect. The cookies did flatten a little in the baking process, but they were still thick at the core, crispy on the edges, chewy in the middle and packed with sweetness and the comforting flavors of vanilla and chocolate.

Recipe below!

A big stack of chocolate chip cookies on a marble pastry board | The best chocolate chip cookie recipe via Yellow Brick Home
A big stack of chocolate chip cookies on a marble pastry board | The best chocolate chip cookie recipe via Yellow Brick Home

The Best Chocolate Chip Cookies of Your Life

The name of the recipe says it all! These chocolate chip cookies are thick, chewy, dense and packed with flavor. These aren’t your back-of-the-bag-recipe cookies.
Prep Time 15 mins
Cook Time 16 mins

Ingredients
  

  • 1 lb (4 sticks) unsalted butter, cold
  • 1 cup light brown sugar, packed
  • 1.5 cups sugar
  • 2 eggs
  • 1.5 tbsp vanilla
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 6 cups flour
  • small dash salt
  • 12 oz (1 bag) milk chocolate chips

Instructions
 

  • Preheat oven to 375 degrees.  
  • Cream butter and sugars together in a stand mixer on medium-high, approximately 4 minutes, until fluffy.  Add the egg and vanilla and mix until incorporated.
  • Add a dash of salt, baking soda, baking powder and 5 cups of flour and stir until combined. Add additional flour if the dough feels too sticky, but no more than 6 cups total.
  • Fold in the milk chocolate chips.
  • Using an ice-cream scoop, place the dough on a greased cookie sheet with a few inches of space in between. For a regular ice scream scoop, 6 cookies per sheet is best.
  • Bake at 375 degrees for 16-18 minutes or until the edges start to brown. (Start at 12-14 minutes for a small scoop, such as a melon baller.) Remove and allow to cool for 5 minutes before transferring to a wire rack.
  • Enjoy while slightly warm, or reheat individual cookies in a microwave for 15 seconds before eating!

Notes

Optional: Add a heaping tablespoon of cinnamon to the mix before scooping onto the cookie sheet, and sprinkle flaky sea salt on the top!
Recipe adapted from Cooking by Moonlight.

Thank you to Sarah and Chloe for having me take part in the Blog Hop Cookie Swap! If you’re looking for that perfect cookie, you can find the link beneath the photo round-up:

Row 1: Salty & Chewy Chocolate Chip Cookies | Best Ever Chocolate Chip Cookies | Chocolate Shortbread Cookies | Caramel Drizzled Chocolate Peanut Clusters | Peanut Butter Sandwich Cookies with Honey Cinnamon Filling

Row 2: Classic Butter Sugar Cookies | Rum Balls | Chocolate Peppermint Shortbread | Vegan Pumpkin Chocolate Chip Cookies | Coconut Crispy Cookies

Row 3: Peppermint Crispies | holiday vanilla almond bark  | Dark Chocolate Cranberry Walnut Cookies | Lace Cookies | Tiger Butter Bark

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  • […] House of Hipsters Coco Kelley Jojotastic Francois et Moi Renovation Husbands Sincerely, Sara D. Yellow Brick Home The Gold Hive Anita Yokota House of […]ReplyCancel

  • […] & Chewy Chocolate Chip Cookies • Best Ever Chocolate Chip Cookies • Chocolate Shortbread […]ReplyCancel

  • […] & Chewy Chocolate Chip Cookies | Best Ever Chocolate Chip Cookies | Chocolate Shortbread […]ReplyCancel

  • […] & Chewy Chocolate Chip Cookies • Best Ever Chocolate Chip Cookies • Chocolate Shortbread […]ReplyCancel

  • […] Yellow Brick Home’s Chocolate Chip Cookies (The Best in Your Life!) […]ReplyCancel

  • […] & Chewy Chocolate Chip Cookies | Best Ever Chocolate Chip Cookies | Chocolate Shortbread […]ReplyCancel

  • […] & Chewy Chocolate Chip Cookies • Best Ever Chocolate Chip Cookies • Chocolate Shortbread […]ReplyCancel

  • Katy12.12.19 - 9:45 AM

    I wonder if chilling the dough Already scooped on the tray before baking would help keep the shape?ReplyCancel

    • Kim12.12.19 - 10:09 AM

      I tried chilling the dough in my second batch, and it made them flatter for some reason! How in the world did Schoolhouse do that to their cookies?!ReplyCancel

  • RACHEL12.12.19 - 10:14 AM

    I’m going to add these to my to-bake list! You might want to try freezing the dough after you scoop it onto the baking sheet to help slow the spread in the oven and retain the shape of your inspiration cookie. I’ll try that when I make these.ReplyCancel

    • RACHEL12.30.19 - 1:09 PM

      I made—and loved—these! But wanted to report back about freezing. It did not work; they cookies still spread. I’m doing more research about this though. I’m already down the rabbit hole.ReplyCancel

  • […] & Chewy Chocolate Chip Cookies • Best Ever Chocolate Chip Cookies • Chocolate Shortbread […]ReplyCancel

  • Paige Cassandra Flamm12.12.19 - 11:44 AM

    These look incredible! I really love our recipe we use, but I really want to try these!
    Paige
    http://thehappyflammily.comReplyCancel

  • Debbie12.12.19 - 2:25 PM

    For the flour, is it 5 cups or 6 cups? I’m confused!ReplyCancel

    • Kim12.12.19 - 4:05 PM

      Sorry about that! Start with 5 cups, and work your way up to 6 if the dough feels too sticky. I’ll update the recipe card!ReplyCancel

  • […] & Chewy Chocolate Chip Cookies // Best Ever Chocolate Chip Cookies // Chocolate Shortbread […]ReplyCancel

  • […] & Chewy Chocolate Chip Cookies | Best Ever Chocolate Chip Cookies | Chocolate Shortbread […]ReplyCancel

  • Joan12.13.19 - 10:58 AM

    Looks yummy! How many cookies does this make?ReplyCancel

    • Kim12.13.19 - 11:54 AM

      Depends on the size of the scoop, but a regular ice cream scoop makes 18 massive cookies🙌ReplyCancel

  • holly12.16.19 - 3:53 PM

    Yup, they live up to the title of the post!  I didn’t see the suggested milk chocolate chips and used semi-sweets, but they were still fantastic!  Loved the taste and the way they kept such a pretty shape during baking without of lot of chillin’ in between steps.  Thank you!ReplyCancel

    • Kim12.16.19 - 6:32 PM

      Love hearing this! We’ve already gobbled all ours up. Time for another batch!ReplyCancel

  • Cal12.17.19 - 1:48 PM

    I don’t bake much, but I could not get over using an ice cream scoop for the dough so I had to try these. My family thought I was insane and seriously didn’t know what I was doing…until they were done and they all freaked out. My mom who is an excellent baker even asked for the recipe. Plus the huge size makes them super fun!ReplyCancel

    • Kim12.17.19 - 1:55 PM

      YAY! They are seriously life changing chocolate chip cookies!ReplyCancel

  • Lily12.23.19 - 5:56 PM

    BEST BEST BEST ccc recipe EVER. I Did a large rounded cookie scoop, flattened a little and added sea salt flakes on top before putting in the oven. I tried all the cookie swap recipes this week, but THIS IS #1. Ser.i.ous.ReplyCancel

    • Kim12.24.19 - 12:22 PM

      Yeaaaahh!🙌 It’s like the classic but SO MUCH BETTER.ReplyCancel

  • Erin4.2.20 - 8:05 PM

    Wait – are you going to update this with whatever you did the other day to make them look like Carol’s Cookies? You linked the relevant article full of ideas, but I’d love to know how you incorporated those tweaks into your existing apparently amazing recipe. Or has it already been updated? Doesn’t seem to be… Thanks!ReplyCancel

    • Kim4.3.20 - 8:29 AM

      It’s already been updated!! Added baking powder, upped the oven temp, and changed the sugar quantity. Oh, and the length of time for beating!ReplyCancel

  • Missy5.19.20 - 5:01 PM

    I followed the link for the ice cream scoop and noticed there were different sizes. Do you recall which size you got? I like to try and follow recipes exactly 🤪ReplyCancel

    • Kim5.19.20 - 7:32 PM

      Oh gosh, the intricacies are so small! I’m guessing we have the #50, because it’s about a 1.5″ scoop (based on their chart).ReplyCancel

  • Maggie6.24.20 - 11:22 AM

    Do you think this recipe would work in the form of a cookie cake? My son has requested one for his birthday and I love this recipe for cookies.ReplyCancel

    • Kim6.24.20 - 2:26 PM

      It might be tough to get the middle to bake all the way through without the edges getting too crispy/tough!ReplyCancel

  • Jasmine6.26.20 - 7:00 PM

    These are fantastic!  I’m a chewy/crispy cookie fan but these are buttery, chocolatey perfection.  They also work great with Cup 4 Cup gluten-free flour for anyone in need of the swap :)ReplyCancel

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