Okay, y’all. I had something else planned for today. It’s a two-part dinner recipe. It’s delicious and healthy and grilled and perfect for summer and all that business, but then I was so overcome with a very specific craving. It would not go away. It had to be indulged. And that craving, my friend, was for these Ultimate Classic Chocolate Chip Cookies. We shall save the grilled chicken for another day.
the dream cookie
You see, I have had quite the hankering for chocolate chip cookies, but not just any chocolate chip cookies. I did not want anything with frills–no nuts, no oatmeal, no fancy extra steps. I wanted the kind of chocolate chip cookies you bake when you’re learning to bake and the kind you make when you fully intend on only eating the cookie dough (yes, I’m aware the of the dangers; no I don’t care).
I wanted chocolate chip cookies that weren’t cakey but still soft, that were full of rich flavor but simple to make. I wanted the kind of cookie dough that you buy from kids who come fundraising to your door and you never see them again and you question if they were ever really real or if the cookie dough was just God’s way of telling you that, “Hey, things suck right now, but here’s some mysteriously amazing cookie dough to let you know it’s probably going to be okay.” These are heartbreak chocolate chip cookies. “I’m sorry” chocolate chip cookies. “I want you to be my friend, please” chocolate chip cookies.
These cookies are…more than words.
I used to make this recipe all the time another lifetime ago when I lived in Utah and they were perfect. I forgot about them when I moved to Louisiana 11 1/2 years ago because something was off with the flour and the altitude and they came out cakey and a little bit flavorless. Back in the day, I was too scared to mess with the flour, but I am a stronger woman now who isn’t afraid of flour measurements and it turned out to be a very simple fix. And they are every bit as amazing as I remember them.
all about margarine
One more thing–before I am assaulted by comments on the evils of margarine and how I’m not a real person if I don’t use all butter and whatever, let me make it clear that I love butter in cookies and we have countless recipes that only call for butter in the cookies. One thing that makes these cookies special is the texture and the texture comes from using butter + high-quality margarine (like Smart Balance) or butter-flavored shortening. I promise it will all be okay. Just make sure you get regular margarine–nothing light, lowfat, whipped, with yogurt, etc.–these will only add extra air or water into your cookies. Just regular sticks or tubs of softened margarine.
let’s get started!
You’re going to need softened butter and margarine, white sugar, dark brown sugar, eggs, vanilla, all-purpose flour, salt, baking soda, and chocolate chips. See? Nothing special. I don’t know why these cookies are special…the proportions or magic or something.
Preheat oven to 350. Line 3 baking sheets with parchment paper and set aside.
Place butter, margarine, brown sugar, and white sugar in a bowl
Cream together butter, margarine, and sugars until light and fluffy.
Add eggs
and vanilla
and mix until combined and fluffy.
In a separate bowl, whisk together flour, salt, and baking soda.
Add to creamed mixture and beat well. Stir in chocolate chips.
Drop onto cookie sheet by heaping tablespoon or with a cookie scoop. You should get 12 cookies per sheet.
The Ultimate Classic Chocolate Chip Cookies
Description
Soft, chewy, flavorful, and incredibly easy to make, these classic chocolate chip cookies will quickly become a family favorite!
Ingredients
½ cup butter, softened to room temperature
½ cup high-quality tub margarine (like Smart Balance) or butter-flavored shortening, softened to room temperature
¾ cup white sugar
1 cup dark brown sugar
2 eggs
1 teaspoon vanilla
3 cup flour, lightly spooned into measuring cups and leveled with a knife (see note for altitude directions)
¾ teaspoon salt
¾ teaspoon baking soda
1 12-ounce bag chocolate chips
Instructions
Preheat oven to 350. Line 3 baking sheets with parchment paper and set aside.
Cream together butter, margarine, and sugars until light and fluffy. Add eggs, and vanilla and mix until combined and fluffy.
In a separate bowl, whisk together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips.
Drop onto cookie sheet by tablespoon or with a cookie scoop. You should get 12 cookies per sheet.
Notes
If baking at a high elevation, be sure to add 2 tablespoons flour; for very high elevations, add 1/4 cup flour
other chocolate chip cookie recipes
If you’re looking for some of our many, many, many other chocolate chip cookie recipes, check out these recipes!
Chewy Chocolate Chip Cookies
Jacques Torres Chocolate Chip Cookies
Giant Oatmeal Chocolate Chip Cookies (my other personal favorite!)
Small-Batch Chocolate Chip Cookies
Chocolate Chip Cookie Bars
Toffee Chocolate Chip Cookies
Doubletree Chocolate Chip Cookies
Strawberry Chocolate Chip Cookies
Chocolate Chip Cookie Pie
Salted Chocolate Chunk Shortbread
Pizzookies (this dough is PERFECT for pizzookies!)
supplies used in this post
1.5 tablespoon cookie scoop
Nordicware half sheet baking sheets
Parchment sheets
KitchenAid 6-Quart Mixer
I am definately making these cookies later today!!! I will comment again later and let you know how they came out. Sounds absolutely awesome!!!
Theses are super good. I didn’t have margarine though, so I used shortening … and not the butter flavor kind. BUT they still turned out super yummy!
So, when I first read this recipe I thought to myself “I already have five chocolate chip cookie recipes that are really good, why do I need another?”…but I had previously made the french dip sandwiches and loved them so I gave the cookies a try. They are fabulous!! I have thrown out all my other recipes, except one because these are that good. Thanks!
So, when I first read this recipe I thought to myself “I already have five chocolate chip cookie recipes that are really good, why do I need another?”…but I had previously made the french dip sandwiches and loved them so I gave the cookies a try. They are fabulous!! I have thrown out all my other recipes, except one because these are that good. Thanks!
So, when I first read this recipe I thought to myself “I already have five chocolate chip cookie recipes that are really good, why do I need another?”…but I had previously made the french dip sandwiches and loved them so I gave the cookies a try. They are fabulous!! I have thrown out all my other recipes, except one because these are that good. Thanks!
Oh Carly, we’re alllways reading, lol. Seriously though, that’s good to know because you’re at a low elevation, so that might help people out.
Okay so who even knows if anybody is reading these comments anymore. Just wanted to say that I made the cookies and put in 2 3/4 c of flour and undercooked them slightly and they were PERFECTO! Seriously yummy. Even hubby agreed and he’s not much of a cookie eater (crazy right?). So thank you Kate!
P.S. I live at 1200 ft.
This is the BEST chocolate chip cookie recipe ever! I’m known in my neighborhood for these cookies and get asked for the recipe all the time! I find that I have to add extra flour, even a little more than the recommended 1/4 cup, here in Utaj, but these are perfection!
★★★★★
I’m finally trying these cookies tonight for FHE…woohoo! I’m a much lower elevation so I’ll try the flour thing and let you know how it turns out Kate!
P.S. Sometimes expired baking soda can make cookies flat.
Hey, Lindsay! I bet you’re just as cute as Carly. I’m glad these worked out great for you! I’m thinking (and if anyone tries this and it fails, please don’t hunt me down and shoot me) that next time I make these at sea level, I’ll do 2 3/4 c. of flour and see how the dough looks and then go from there. I’ll keep everyone posted because I know everyone’s just DYING to know about my sea-level cooking experiments!
Hi Kate. You don’t know me, but you know my sister Carly. Just wanted to say that I made these cookies and they were GREAT! And this is from someone who has tried a LOT of different chocolate chip cookie recipes and comes from a family who adores chocolate chip cookies. I was a little skeptical at first when I saw the margarine and the amount of flour, but they were perfect. As soon I tasted the dough, I knew they were going to be good. Just the right amount of crispy chewiness. Thanks for sharing! Great blog!
P.S. I’m lucky to live at a high altitude so I can fully appreciate the value of these cookies. Probably less flour would be better at sea level?
Ok, I am REALLY making these this weekend. I just keep forgetting to buy the stupid margarine!
Kate, I have those aluminum pans actually too. My dough was really soft and squishy with all 3 cups of flour. After the first batch I looked at our oven thermometer and it was too hot by about 30 degrees. I turned it down and then rest turned out a bit better. But I’m used to stiffer dough when I make cookies so I wasn’t sure if it was supposed to be so soft. I also used butter and smart balance. Maybe I’ll have to try the butter flavor crisco and see if that helps. Thanks! (yeah, we’re around 150 feet or so… big change from utah…ugh)
Ok, first off I must say that these cookies freakin rock my socks off! And second, I think this may have been the first happy go lucky, no fighting and whining cookie making fest I’ve had with my kiddos! Thanks Kate! 🙂
Ok, first off I must say that these cookies freakin rock my socks off! And second, I think this may have been the first happy go lucky, no fighting and whining cookie making fest I’ve had with my kiddos! Thanks Kate! 🙂
Ok, first off I must say that these cookies freakin rock my socks off! And second, I think this may have been the first happy go lucky, no fighting and whining cookie making fest I’ve had with my kiddos! Thanks Kate! 🙂
Okay, one more thing, and then I’ll stop agonizing about why your cookies didn’t work out, April! 🙂 What kind of pans are you using? For me, it was hit and miss until I got heavy aluminum pans. Okay. I’m done. 🙂
April, I was thinking, too, that maybe you should use butter-flavored Crisco instead of margarine; it may hold up better.
I’m sorry again that it didn’t work better for you!
Hmmmm…April, it’s tough to say for sure. To make them less cakey when you’re at a lower elevation, you might want to try cutting back to 2 3/4 c. of flour (up to 3000 feet elevation; after that, go for the whole 3 cups) and then see if you need any more after that; then add some more 1 Tbsp. at a time if you need it. As far as the flatness goes, I haven’t had that happen at high or low elevation. You might want to try beating the creamed mixture a little longer. Sara, do you have any ideas?
As for all of you who loved them, I’m so glad! 🙂
Hey guys! I just made these cookies and I do live just above sea level. What would I change to make them less cakey and more cookie-y. They also turned out kind of flat. Thanks!
I’m a friend of Marcy’s. I made these cookies and am (almost) ashamed to admit that I have eaten nearly the entire batch myself in the last 24 hours. I love your blog!
Okay, seriously. Do you want me to gain back the weight I worked so hard to lose? Thanks A LOT! lol…I sooo wanna go make these cookies now. I just need to get margarine first. YUM. These look fantastic. Thanks! 🙂
OH, that made my mouth water soooooo much!!! I must have some of that dough!!
I have found that butter flavored crisco is a good alternative to margerine when you are out of butter, it makes cookies cookie-y and not cake-y and not crunch-y.
YUM!
Well written and look forward to making them!
Sara, what a magical invention! I must get some!
Alison, I can totally sense a pregnant woman’s needs; it’s a sixth sense. And believe me, when you’re nine months pregnant, you NEED chocolate chip cookies and an online shopping date with yourself!
Okay, so I just made these and they’re fantastic! Smart Balance makes cubed butter that is 50% real butter mixed with 50% SmartBalance so that’s what I used. I figure they make it just for these cookies 😉 Yum!
Seriously, how did you know that I was craving chocolate chip cookies TODAY? I’m so glad you posted this recipe because I agree with you about the Mrs. Field’s recipe. Good-but come on, who has that kind of time?
Seriously, how did you know that I was craving chocolate chip cookies TODAY? I’m so glad you posted this recipe because I agree with you about the Mrs. Field’s recipe. Good-but come on, who has that kind of time?
Seriously, how did you know that I was craving chocolate chip cookies TODAY? I’m so glad you posted this recipe because I agree with you about the Mrs. Field’s recipe. Good-but come on, who has that kind of time?