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 made these and loved them…so soft and perfect. I wanted to try making them into oatmeal cookies with nuts…do you think i could just add some oats or do i need to reduce the amount of flour….im clueless. thanks again!
Sandi, I add oats all the time. The trick is to not go overboard. You can add a little without having to adjust the recipe. I usually cut the chocolate chips down and replace that amount with oats. So like, 1 1/4 cups chips and 3/4 C oats. If you want to add more then you might reduce the flour just by a couple of tablespoons.
Thank you for your reply sara! I will give it a try!
I recently discovered your website, and I’ve already been pleased with the results from your recipes! I have tried several (love the stuffed red peppers!). Thank you for sharing! I made these cookies last weekend, and they are now my new favorite chocolate chip cookie! Thanks!
Made these and brought a few to work. Some special people got one. One of those people is in his most stressful time of the year. When I didn’t have more the next day, he was sad. I’m about to make another batch to bring to work again. Great recipe.
I tried these today and LOVED them! Definitely a keeper! Thank you!
So, I haven’t tried these yet but can’t wait to make them! I have lost my “cookie confidence” as every cookie I make lately comes out thin & flat! They just don’t rise and it’s not because I don’t add the leavening ingredients such as baking power or baking soda. My friend thinks it’s because I cook with Costco eggs which are extra large and they make my dough too runny. She thinks I should be adding more flour especially since I live in Utah (high altitude). But my dough doesn’t seem especially runny. Any suggestions how I can get my cookies to rise? I’m desperate:)
Yum! I accidentally purchased self-rising flour and used it in this recipe, truly thinking they wouldn’t turn out. I reduced the baking soda and salt just a tad and they were delicious! I was too lazy to do the drop cookies (it’s raining here and my motivation is at an all-time low) and the bars turned out perfectly. Score! Thanks for the recipe.
I made this tonight but my batter did not look anything like yours. My cookies still turned out good though.
You can check the post on these cookies here 🙂
http://myhobbielobbie.blogspot.com/2011/03/my-favorite-chocolate-chip-cookies.html
I made these cookies a couple of days ago and they were delicious. The cookies turned a little cakey but my bad, I should’ve read the comments before I made them. No harm done, they were really tasty and we enjoyed them. Thank you for sharing this recipe!
I just made these and they are pure deliciousness!! I live in Washington, so a bit lower than you Utah-ins. They were slightly crisp on the outside, chewy goodness in the center. I used a little more than 2 cups of flour (almost too much), one egg plus one egg yoke (probably part of the reason for the need for less flour), I melted the butter and used butter flavored crisco. Baked for about 8 mins to perfection!! Thank you! Hope this helps some of you at lower sea levels. Thank you for the recipe! I am pregnant and that means good chocolate chip cookies=one happy momma!
Oh my goodness!! These are the best cookies I have ever made. And my husband thinks so too. Thank you so so much. I've never been much of a baker (sad I know) but with this recipe I could bake every day. Oh and gain 100 lbs. When i make them i feel like putting a big blue ribbon on the plate & declaring myself the 4-H fair winner.
I have this EXACT same recipe from a ward cookbook and they are hands down the BEST! I personally love them with all margerine because they are sooo soft but to each their own. 🙂
Tried these tonight–delish! Living in Texas, I am below 3,000 feet so I used 2 1/4 cups flour (since that's what they recommend on the Ghiradehli chocolate chips bag). Troy thought there was a smidge too much salt so I think next time we'll cut it down to 1/2 teaspoon but other than that– perfecto! Thanks so much for another fabulous recipe. Can't wait to get the new cookbook!!
Thanks for this recipe–I have a tub of Smart Balance in the fridge that needs to be used! (I used it for something dairy-free for a friend and then didn't seem to have any use for it.) And just to chime in, ME TOO! on the little cookie scoop–seriously, one of the best tools in my kitchen. (I also use it to serve ice cream to the kids: "Look! You're getting THREE scoops! You're so lucky!")
I recenlty bought one of those cute little cookie scoopers (been wanting one for years), what better way to break it in than making this delicous recipe! Can't wait to try it out. 🙂
You read my mind! All morning I have been thinking about how bad I wanted to make some warm delicious cookies!
Yep, if you're at sea level (or relatively low elevation), just reduce the flour by 2 tablespoons.
And yes, just sub the Crisco for the margarine.
Happy cookie making! 🙂
Since this recipe gets such a ringing endorsement, I'll have to try it.
I usually just take the Tollhouse recipe and add some extra salt and vanilla. Have had no complaints yet. Oh, and pecans… have to have pecans. Not walnuts, pecans!!
As for flat cookies, I always assumed it was because I was using old baking soda. Since I now use baking soda everywhere in my house, I always have fresh baking soda now. I never thought for an instant that it had to do with how long or hard the dough was beaten! Come to think about it, I got a KitchenAid stand mixer for Christmas one year and that is when my cookies started having a more consistent texture!
Read your blog often and have pre-ordered the book. Can't wait to have it delivered!
Sooo…for those using butter flavored Crisco, are you replacing just the margarine with the crisco, or both the butter & the margarine?
Also, I saw that someone had used 2 3/4 c. flour at an elevation of around 1200 ft…I'm at 700 ft…do you think that I should use the 2 3/4 c., or a little less yet?
I'll have to give these a go. A friend a long time ago gave me a similar family recipe. She told me one of the secrets was to whip the cream mixture for a long time- like 5 minutes. It really makes a big difference to make them light and fluffy. Yum!
so if I live at sea-level (VA Beach area) I should decrease the amount of flour to 2 3/4c.? Did I read that right?
I want to make my kids some cookies (cause I'm a cool mommy like that LOL) to have for when they get home from school.
Oh, and if you sub butter flavor crisco (instead of the margerine which I don't buy) is it a 1:1 ratio?
Thanks!
These cookies are fantastic and I have made them many times over the last couple of years.
There are some additions I have played with, and they are a huge hit. I add 1/3 c. cocoa to the batter, and then instead of a full bag of chocolate chips, I put 3/4 bag choc. chips and 3/4 c. peanut butter chips.
Either way, they are to die for! Thanks for the recipe!!!
I made these this morning (for breakfast 🙂 and they are the best chocolate chip cookies I've ever made! And I'm such an amateur cook, so I was amazed I didn't mess them up somehow. Thank you so much for sharing.
So I just used regular margerine and they were yummy. . .I wonder if they are even better with the right stuff. I'll have to try it.
This really is the best chocolate chip cookie recipe ever. I promise, try this recipe and you'll be 4ever hooked. Oh and this is to everyone: I make these all the time w/ butter-flavored Crisco and it works wonderfuly. Thats actually how I do it every time. Check out my blog to see my pictures of this recipe using the Crisco
These cookies are absolutely amazing. To. Die. For. I'm in Utah, so I am lucky to not have to change anything.
I think I'll go home and make some more…
Ashley, my friend Carly has reduced the flour by 1-2 Tbsp. with fabulous success. It didn't work for me the first time I tried it, but I think I'm going to try it again. Like…now. 🙂
I was wondering if anyone figured out the elevation adjustments. I live at 100ft. And I really need some cookies. Thanks
I can't believe I waited so long to bake these!! My sister and husband both said the dough was the best dough they've ever tasted. Seriously, between 4 of us we ate like a dozen cookies as just dough.
The actual cookies were wonderful too! Thanks for the wonderful recipe!
mormony – hahaha!! that’s the best thing i’ve heard all day Ü
and yey for a cookie recipe that’s already adjusted to Utah altitude! Ü I stink at making cookies – they never turn out right. and after working at a certain cookie care package place for 2 years, i have no desire to eat cookies anymore (sinful, I know) but there’s always the dough!!! mmm. Ü