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Best Chocolate Chip Cookies

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Best Chocolate Chip Cookies are the most amazing chocolate chip cookie. Crispy crunchy around the edges…moist and chewy in the center. They truly are the BEST. 

Can’t believe that I’ve shared hundred’s of recipes here at my little Nest and I’ve never shared my recipe for Chocolate Chip Cookies! Say WHAT? I mean these puppies landed me a man! (I’d like to think it was my awesome body, inspiring intelligence, and outstanding personality…Oh Lawdy…I’m laughing too hard to write this post!) 

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chocolate chip cookies

That’s right…I “woo’ed” that man of mine with these babies right here! What I was lacking in the other area’s could be made up with one perfect chocolate chip cookie!

I don’t brag too much about my cooking and baking skills…but when it comes to Chocolate Chip Cookies…I ROCK! So trust me when I say I’m sharing the BEST with ya!

Tips for making the perfect Chocolate Chip Cookie

Let me start with a few tips…

TIP #1: This recipe makes a BIG batch of cookies. Don’t let that scare you off. You can freeze this dough which makes it really handy when you need a dozen cookies quick! You can even cut the recipe in half if you prefer.

TIP #2: Recently I started dividing the dough in half. I make one half White Chocolate Macadamia Nut Cookies, and the other half Chocolate Chip. If you been a follower here at Norine’s Nest you’ll recognize the recipe as my basic dough recipe for the Salt Caramel Pecan Chocolate Chip Cookies. This is a GREAT basic dough recipe! Let’s do this!

How To Make The Best Chocolate Chip Cookies

Preheat oven to 350 degrees.

In your mixer cream together all that butter…2 cups of the glorious creamy stuff, 1 1/2 cups brown sugar, and 1/2 cup of white sugar. (Yes I know it’s a lot of “butta”…this is not a diet cookie!… Have them with a diet coke! It erases all the other calories!) 

creaming butter and sugar in the mixer

Beat in the instant pudding mix until well blended. Add in the eggs, one at a time, and the vanilla.

Next add the 4 and 1/2 cups of flour, 2 tsp. baking soda, and 1/2 tsp. salt.

adding dry ingredients to cookie dough

Mix until well blended. (Don’t ya think KitchenAid should give me a free mixer for the promo? Wink, wink) 

All joking aside…my KitchenAid can handle all this cookie dough without skipping a beat!  I always say that if you can only get one appliance when starting out…get your stand mixer! I’m of the opinion every new bride should have one.

mixing cookie dough batter

Now the fun part…stir in your chocolate chips and nuts. (This is where I divide the dough in half.) 

I do one batch semi-sweet chocolate chips with walnuts by adding 2 cups of semi-sweet chocolate chips and one cup coarsely chopped walnuts or pecans.

The second half of the dough I add 2 Cups White Chocolate chips and 1 cup of Macadamia Nuts.  I may have to switch and just start making them all like this. They are the new favorite and put good ol’ Mrs. Fields to shame! (Y’all want a spoon right now don’t ya? Uhhh-huh! I know how ya cookie dough eaters think!)

Cookies with white chocolate chips and Macademia Nuts

Using a cookie scoop, drop rounded dough onto parchment paper or silicone baking mats.  The mats are my favorite but I needed something smaller for this baking sheet.

White chocolate chip on parchment paper

Baking Chocolate Chip Cookies

Bake for 10-12 minutes in your preheated oven. Edges should be golden brown.

TIP #3: Okay friends here is my NUMBER ONE baking tip when it comes to baking the perfect cookie EVERY time! Half way through baking switch your cookie trays. Move the one on the bottom rack to the top rack and the baking sheet on the top rack to the bottom rack! Even perfect cooking every time!

When the cookies are done, remove tray from oven, and place cookies on a cooling rack until set. Oh I know…you’ll have to grab one and do the “Ouch hot melted chocolate” mouth dance! Happens every time at this Nest. EVERY. TIME!

Semi-sweet chocolate chips with nuts on cooling rate

I suddenly have the urge to go bake cookies? Aren’t these the most amazing cookies! They have the perfect “wrinkle” factor. (Kinda like this granny! lol)  Love a cookie has that soft wrinkly looking top and the chocolate chips are peeking out at you!

Cookies cooling on baking rack

Don’t let these cookies fool you. They are crispy and crunchy around the edges…but they are soft and chewy in the center. Truly superb! In fact…they’re the BEST!

Here I’ve pictured a single serving! lol

Hey, we’ve all had “those” days where we could easily put away this many cookies without batting an eye and it’s okay cause we’re washing them down with our diet drink….’member?

Worlds' Best Chocolate Chip Cookies

Don’t you love a dessert you can eat without any utensils! I served these in my cast iron skillet with a bright red bandana!  Which is perfect for any out-door BBQ you’re hosting this summer. Everyone loves a dessert they can grab and stuff in their purse and go! LOL

You can find the printable recipe below. Remember to sign up for my weekly newsletter and you can always follow me on Twitter, Instagram, Pinterest, and Facebook!

Let your inner cookie monster out and have a GREAT week!

If you like this cookie recipe you might also enjoy these Cookie Recipes

Norine's Nest Signature
Yield: 72 servings

Best Chocolate Chip Cookies

Big pile of chocolate chip cookies

These are the most amazing chocolate chip cookie. Crispy crunchy around the edges...moist and chewy in the center. They truly are the BEST. You can use any flavor pudding you want.

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes


  • 4 1/2 cups of all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 tsp. salt
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 oz.) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla
  • 4 cups semi-sweet chocolate chips
  • 2 cups chopped walnuts (optional)


  1. Preheat oven for 350 degrees.
  2. In your mixing bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Add in the eggs, one at a time, and the vanilla. Blend in the flour, baking soda, and salt. Finally, with the mixer on low speed, add in the chocolate chips and nuts.
  3. Drop cookies by rounded spoonfuls onto a baking sheet with parchment paper or a silicone baking mat.
  4. Bake for 10-12 minutes, switching racks half way through baking time. Edges should be golden brown.
  5. Place on cooling rack until set.

Nutrition Information:


72 servings

Serving Size:

1 cookie

Amount Per Serving: Calories: 171Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 118mgCarbohydrates: 19gFiber: 1gSugar: 12gProtein: 2g

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Tuesday 1st of August 2017

Hi Norine,

Just curious did u ever make these with the 'milk' chocolate chips in place of the 'semi-sweet' chips? For some odd weird reason I don't like the taste of the semi sweet biting into them in other chocolate chip cookie recipes I've tried, n prefer a lighter tasting chocolate but not sure if they'd get lost in the cookie itself for taste! Could u let me know? Thx! Can't wait to try these!?

Thursday 3rd of August 2017

Hi Mary! I have used every kind of "chip" in this cookie recipe and it is always fantastic! One of the things I absolutely LOVE about this recipe, is it is a great basic dough recipe that can be switched up with all kinds of variations. It's amazing with the white chocolate chips and macadamia nuts, it's fantastic with butterscotch chips and pecans, etc. Milk Chocolate chips will be AMAZING in this recipe. Enjoy! Have a cookie for me! ;) Thanks for stopping by and have a GREAT week! ~Norine

Gina Diamond

Monday 24th of July 2017

Ok, so I'm so excited to try these chocolate chip cookies. I have been looking for a recipe that I thought was the "Best" for years so I can't wait to try these. Thanks so much for sharing and I love your blog and your recipes!

Tuesday 25th of July 2017

Hi Gina! I'm so excited for you to try them! We sure think they are the "BEST". Thanks for your sweet comments and kind words. Ya made my day! Have a Fantastic week! Happy Cookie Baking! Norine


Saturday 22nd of July 2017

Do you use bleached or I bleached flour? I recently started using Gold Medal Unbleached to make cookies and they seem to hold their shape better but unsure about this recipe. Thanks.

Saturday 22nd of July 2017

Hi Terri, I generally use bleached. I think you would be okay to use unbleached. I've used both and haven't noticed a huge change in the taste or shape of the cookies for this recipe. ;) Thanks for stopping by...enjoy those cookies! Happy Nesting...and cooking baking. Norine

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