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.
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I 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!)
That’s right…I “woo’ed” that man of mine with these babies right here! I figured 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!
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!)
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.
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.
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!)
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.
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!
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) I love when a cookie has that soft wrinkly looking top and the chocolate chips are peeking out at you!
Don’t let these cookies fool you. They are crispy and crunchy around the edges…but they are soft and chewy in the center. They are 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?
I 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
- Classic Chewy Snickerdoodle Cookie
- Reese’s Peanut Butter Cup Peanut Butter Cookies
- Sprinkle Sugar Cookies
- 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)
- Preheat oven for 350 degrees.
- 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.
- Drop cookies by rounded spoonfuls onto a baking sheet with parchment paper or a silicone baking mat.
- Bake for 10-12 minutes, switching racks half way through baking time. Edges should be golden brown.
- Place on cooling rack until set.
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Serving Size:1 cookie
Amount Per Serving: Calories: 171Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 118mgCarbohydrates: 19gFiber: 1gSugar: 12gProtein: 2g