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The Best Chocolate Chip Cookies

These are the BEST chocolate chip cookies I have ever eaten. When I bake them, I have to eat one every time I past the cookie jar. They are perfectly soft and sweet. Usually when I make them I will double the recipe and freeze half of the dough for later. (If you freeze your dough, form into ball before freezing).

I have been making these cookies for several years. The original recipe comes from What I have noticed over the years, I can use different brands of flour, different chocolate chips, light verses dark brown sugar and the recipe is going to taste completely different. This is the best way to make these cookies.


Butter- I always use Blue Bonnet Vegetable oil spread stick. One stick of butter is equivalent to 1/2 Cup of butter. You will need two sticks of butter for this recipe.

Brown Sugar - I use dark brown sugar for this recipe. Using light brown sugar doesn't give the cookies as much of a flavor compared to the dark brown sugar.

Vanilla- In the past I have been out of vanilla and skipped it and the cookies still tasted good. But I think they taste best with the vanilla.

Flour- My husband and I disagree on the flour. I think great value All-purpose flour is the best, he thinks King Author unbleached flour is the best. Both cookies are delicious and won't disappoint.

Chocolate Chips- They have to be MILK CHOCOLATE chocolate chips. I have used other chocolate chips and they give the cookie a strong flour taste.

M&Ms- These are completely opinional. I don't always use them in my cookies. If I do, I'll do half with and half without the M&Ms. I use the peanut butter M&Ms.

Let's Bake

1 Cup Butter

1 Cup Dark Brown Sugar

1 Cup Sugar

2 Eggs

1/2 Tbsp Vanilla

1 Tsp Baking Powder

2 1/2 Cup Flour

2 Cup (Milk Chocolate)Chocolate Chips

1 Cup M&Ms (optional, I only add to half the dough when I use them)

Preheat oven to 375°. Melt butter in a middle size mixing bowl. Add brown sugar mixing until it dissolves. Adding in one ingredient at a time add in sugar, eggs, vanilla, and baking powder. Once everything is well combined add in flour a little at a time. Fold in chocolate chips (and M&Ms if using). Using a cookie scoop, place cookies about two inches apart on a greased sheet pan. Bake at 375° for 10-12 minutes.

*If you make extra dough. Use a cookie scoop to add cookie dough to a sheet pan, put in a freezer until balls are firm then transfer to a freezer-safe container.

Pink Sheet Pan •

Cookie Scoop •

*Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission.

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