The Best Chocolate Chip Cookie Ever Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Steps:

• Whisk flour, baking powder, salt, and baking soda together in a medium bowl, and set aside.
• Beat butter and sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add eggs one at a time, scraping down sides of bowl as necessary. Beat for an additional 3 minutes. Add vanilla and beat for 10 seconds.
• Reduce speed to low and gradually add in the flour mixture, blending just until combined. Fold in chocolate chips.
• Scoop 1 1/2-inch balls of dough 3 inches apart onto a parchment paper-lined baking sheet; freeze for 15 minutes.
• Meanwhile, preheat the oven to 450 degrees F (225 degrees C).
• Bake cookies in the preheated oven, rotating halfway through, until golden around the edges and slightly gooey inside, about 8 minutes. Let stand on the baking sheet for 4 to 5 minutes, then transfer to a cooling rack.

Steps:

• Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
• Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
• Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

Steps:

• Preheat oven to 350°F.
• Sift the flour, baking soda, and salt into a bowl and set aside.
• In a stand mixer, cream the butter and the two sugars.
• Scrape down the bowl.
• Beat the eggs and vanilla in a small bowl.
• Add this to the butter mixture and blend well.
• Add the flour mixture until just mixed.
• Add the chocolate chips.
• Drop rounded tablespoons of cookie dough onto cookie sheets lined with parchment paper, about 2 inches apart.
• Cook for about 10 minutes.
• The center of the cookies will appear to be slightly underbaked- Do not overcook or the cookies will be crispy instead of chewy.
• Remove from the oven and allow to cool for a few minutes on the cookie sheet and then move to a wire cooling rack to cool completely.

Steps:

• Stir together flour, baking soda and salt.
• Cream butter and sugars together until smooth. Beat in eggs, one at a time, then vanilla and milk.
• Gradually mix in the flour mixture.
• Using a wooden spoon, stir in remaining ingredients.
• Drop onto cookie sheets by teaspoonful.
• Bake at 350° for 7-10 minutes, depending on how soft you like your cookies.
• Allow to cool for 5 minutes on cookie sheet before removing.