Let’s just say I’ve “done the research” on this one, you guys. (It's a tough job, but I was up for putting in the effort, lol.) After baking and tasting many, many, many recipes over the years, I can attest that this is the best
chocolate chip cookie recipe. With a crisp cookie on the outside and a perfectly chewy center, they’ll melt in your mouth straight out of the oven and still taste delicious in the days that follow. (If they last that long, that is. I’ll admit we have less data on that aspect in my household.)
Whether you’re looking for the perfect cookies to bring to a postpartum mama (I always include a batch when I deliver a dinner!) or wanting a cozy activity to enjoy with your big kids as baby naps in the wrap, I promise you won’t regret making a batch (or two!) of these homemade favorites.
Adapted from A Bountiful Kitchen
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt or kosher salt
- 2 cups chocolate chips
- 1 cup butter unsalted, softened
- 1 cup brown sugar light or dark
- 1/2 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- Whisk dry ingredients (flour through chocolate chips) together in a bowl. Set aside.
- Cream butter first and then add both sugars until smooth in a mixing bowl. Keep mixer on speed medium or slower.
- Add eggs until just mixed.
- Add vanilla and mix until smooth. Do not over-mix.
- Add dry ingredients to wet ingredients. Mix until all ingredients are incorporated.
- Cover bowl and refrigerate for at least one hour, but the longer, the better. This helps you get a crisp outside and chewy inside.
- Preheat oven to 375 degrees.
- With a parchment covered or greased cookie sheet, scoop dough onto sheet in golf size balls. Optional: Sprinkle just a touch of sea salt on top if you’re into that sort of thing.
- Bake for 7-9 minutes or until golden brown.
- Cool and enjoy!