Blog post

The best chocolate chip cookies that I’ve been making for 10 years

I’ve been making these for more than 10 years now. My husband and I are obsessed. You just can’t go wrong with the classic chocolate chip cookie – it’s like the black dress of desserts, it never goes out of style. 

I’ve spent a literal decade perfecting the ingredients and process for my favorite treat. It’s what I bring to nearly every gathering I attend, to our neighbors, and I make them almost weekly just for our family to enjoy. 

If you enjoy a perfectly soft and gooey choco chip cookie that literally melts in your mouth when straight out of the oven, this is the one for you. When the cookies cool slightly – not fully- the consistency is almost even better than straight from the oven; it’s warm and soft yet has some firm chewiness to it that’s highly addicting.

Without further ado, here’s the recipe. Follow it exactly as I say and you won’t be disappointed, I promise!


  • ½ cup brown sugar 
    • I like to switch it up and alternate using dark or light brown sugar –  dark will contribute to a more carmely flavor. Both work wonderfully.
  • ½ cup white sugar 
    • Feel free to use sugar in the raw to add more carmely flavor goodness. I typically have white cane sugar so that’s what I mostly use. 
  • ½ cup unsalted butter 
    • melt -er up! No need to remember to set your butter out on the counter hours ahead of time, 1.) just pop it in the microwave until it’s fully melted. OR 2.) melt on the stove top until it starts smelling nutty/carmelly. The second option of browning your butter will add an extra hint of nutty/caramel that pairs so wonderfully with a chocolate chip cookie
    • PSA – melting your butter fully will help achieve a chewier less cake-y cookie
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon baking soda
  • ¼ teaspoon salt 
    • I like using large granulated sea salt – this translates to wonderful little pops of saltiness that tiny granules can’t achieve. It’s a wonderful little trick
  • 1 ½ cups all purpose flour 
  • 1-1 ½ cups Guittard (personal favorite) or Ghirardeli semi-sweet or dark chocolate chips
    • Truthfully, I never measure this so I can’t even say what it is I do! I simply eyeball it and add more if needed once the dough is completely mixed


  1. In a large mixing bowl combine the white and brown sugar. Melt the butter, add it to the sugar, and mix using a hand mixer. Now, dip your finger in and taste the most divine combination of ingredients in the world – butter and sugar 🤤
  2. Add the egg and vanilla, mix until combined
  3. Sprinkle in the baking soda and salt, mix until combined
  4. Add ½ cup flour, mix until partially combined. Add another ½ cup, mix until partially combined again. Add the final ½ cup along with all the chocolate chips. Mix until fully combined. 
  5. On one large cookie sheet simply cut a sliver of butter, grab it with a paper towel and grease the pan. 
  6. I am sort of in love with my cookie scooper. It makes the entire process so much easier, faster, and cleaner. I promise you will never regret this purchase if you’re a cookie fiend like me. 
  7. I’ve found that I can fit all my cookies on one baking sheet! Yields approximately 16-18 cookies
  8. MAYBE THE MOST IMPORTANT STEP OF ALL: do NOT, I repeat, DO NOT, overcook your cookies. Don’t even cook them to the point where you think they’re perfectly done. Take them out BEFORE you think they’re done. Don’t wait for them to brown or any silly thing like that. Take them out when they still look slightly doughy and undercooked. They still cook a bit when out of the oven AND we want an undercooked cookie bc it cools and becomes that chewy cookie we all are dying to eat. 
    For my oven, this is usually anywhere between 7-9 minutes of baking at 350 degrees. I always set my timer for 7 minutes and check them at that point and go from there.
  9. Once you take the cookies out, using a spatula, carefully transfer cookies to a plate. I don’t have a cooling rack and have never used one. If you use one, great. However, I’m not sure if the cookies will keep their form on a cooling rack – they may be a little too gooey to sit on a rack right away. 
  10. Let them cool for maybe 2 minutes then savor each and every bite of warm, melty, chocolatey deliciousness.

Recently I discovered that they are allllllmoost as good frozen as they are just fresh out of the oven. After my husband and I enjoy about 3 each 🤦🏼‍♀️ I throw the rest in the freezer. When frozen, simply pull one out, let it sit for a minute (if you can handle the wait) and enjoy. It’s surprisingly chewy, delectable perfection.