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 Time15 mins
Cook Time16 mins
- 1 lb (4 sticks) unsalted butter, cold
- 1 cup light brown sugar, packed
- 2 cups sugar
- 2 eggs
- 1.5 tbsp vanilla
- 1 tsp baking soda
- 5 to 6 cups flour
- small dash salt
- 12 oz (1 bag) milk chocolate chips
Preheat oven to 350 degrees.
Cream butter and sugars together in a stand mixer on medium-high, approximately 2 minutes, until fluffy. Add the egg and vanilla and mix until incorporated.
Add a dash of salt, baking soda, 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 350 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!
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.