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+ servings
4.5 from 2 votes

The Perfect Chocolate Chip Cookie

The perfect soft & chewy chocolate chip cookies with a special ingredient that takes them over the top!
Course Dessert
Cuisine Cookie
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 36
Calories 170kcal
Author Olivia



  • Whisk together flour and baking soda, set aside.
  • Beat butter and sugars on medium speed until light and fluffy (approx. 2-3mins). I use my KitchenAid with the paddle attachment, but you can use a hand mixer as well.
  • Reduce speed and add (sea) salt, eggs, and vanilla. Beat until combined.
  • Add flour mixture a little at a time and mix until just combined (do not overbeat).
  • Add in the chocolate chips I toss these right into my mixer but it struggles a bit. If you're using a hand mixer I'd recommend folding them in with a spoon or spatula.
  • Refrigerate cookie dough for at least 3 hours.*
  • Preheat oven to 350°. Line baking sheets with parchment paper or silicone mats.
  • Use a cookie scoop to drop cookies onto your baking sheet.**
  • Bake for about 8-10mins or until golden on the edges, but still gooey in the center.
  • Remove from oven. Let cool on pans for 2 minutes, then transfer onto wire racks to cool completely.
  • Dive into a cookie as soon as it's cooled enough to handle.


*This isn't a must do, but I find that if the dough is cold, the cookies won't spread too much when baked. We are going for "soft & chewy" not "thin & crispy" after all. I often leave mine in the fridge overnight.
**I typically use a medium sized cookie scoop, which is about a tablespoon, but have used the large one as well. I get 12 cookies per sheet with the medium scoop and 8 with the large one.


Calories: 170kcal | Carbohydrates: 20g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 89mg | Potassium: 78mg | Fiber: 1g | Sugar: 12g | Vitamin A: 180IU | Calcium: 16mg | Iron: 1.1mg