Perfect Chocolate Chip Cookie Recipe

ByAnna + Liz Published Updated
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Perfect Chocolate Chip Cookie Recipe is soft, chewy, melt-in-your-mouth, and loaded with gooey chocolate chips with every bite!  Yep, this is that cookie!  And what better way to show some love to your loved ones than with a fresh batch of soft chocolate chip cookies?

 

A pile of baked chocolate chip cookies set on a white plate.

Perfect Chocolate Chip Cookies… and more!

It’s been a while since we made some cookies.  And we all know, no one ever turns away a homemade chocolate chip cookie. Right?! What’s interesting to know is that the chocolate chip cookie was created during the 1930s. So we can actually say it’s been around for almost a century, making it the most beloved cookie ever.

Who doesn’t love a moist, chewy chocolate chip cookie, right? And when chocolate chip cookies are this good, why bother buying the box?!   

And you’re going to love this recipe, too. It’s the classic “one-bowl wonder” we all adore. It’s easy, quick, and seriously satisfying. The cookie dough comes together in less than 10 minutes, and it bakes up in just minutes. What could be better?

So, when my daughter Lizzy requested some chocolate chip cookies, I decided to revamp one of my old recipes and added an ingredient into the mix. The secret ingredient is what makes these cookies taste even better than before.

Can you guess the secret ingredient?

This ingredient helps give these cookies a boost of flavor to the chocolate. And it is adding a little instant coffee to the mix.  Yep, instant coffee gives a punch of flavor to these cookies.   

In addition, I decided to reduce some of the sugar and lower the temperature of the oven.  Then, I slow-baked them until their tops were slightly flattened. 

And, as always – baking homemade cookies will always convey the message to your family that’s says… I love you.  

A rectangular white platter filled with baked chocolate chip cookies.

Baking Tips for a Perfect Chocolate Chip Cookie Recipe: 

  • If you prefer, you can use mini chocolate chips; about 1 + 1/2 cups should be sufficient. 
  • Instant espresso coffee will enhance the flavor of the chocolate in these cookies.  No worries, you will not taste the flavor of coffee in them.  I promise.
  • I prefer the Medaglia D’oro Instant Espresso Coffee, but you can use any instant coffee with this recipe.
  • Keep in mind, that the cookie dough will be very soft and sticky.  So, if you prefer, you can place the bowl in the refrigerator for 10 minutes to harden before you bake.  When working with soft cookie dough, it’s best to use two teaspoons to help you drop them onto each baking sheet.
  • Keep an eye on them! It’s best not to overbake these cookies unless you prefer them to be crispy and crunchy.  And that’s ok too.  Keep an eye on them while baking for softer, chewier cookies.  
  • Best to eat them warm, when the chocolate chips are nice and gooey. 
  • If you only have “salted butter” …then you should omit the “salt” in the ingredients.
A bunch of chocolate chips served on a dish with one cut in half.

Ingredients You Will Need:

For this recipe, you will need the following pantry staple ingredients to make the perfect chocolate chip cookies:

  • 13 Tbsp. unsalted butter – melted
  • 1 + 1/2 cups (packed) dark brown sugar
  • 1 Tbsp. white sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. instant espresso coffee
  • 2 cups + 1 Tbsp. unbleached, all-purpose flour
  • 1 + 3/4 cups of semi-sweet chocolate chips

How To Make Perfect Chocolate Chip Cookies?

Our full recipe card is located at the bottom. But first, let’s talk through these simple steps to making these cookies.

  1. Preheat the oven to 325 F degrees (162C).In a large mixing bowl, beat melted butter with both sugars, brown and white sugar.
  2. Then beat in 2 eggs. Beat in vanilla, baking soda, salt, and 2 teaspoons of instant espresso coffee. Then beat in the flour, one cup at a time. The cookie dough will be very soft and sticky. With a large wooden spoon, fold in the chocolate chips. QUICK NOTE: Here, you can place the mixing bowl with cookie dough into the refrigerator for 10 minutes to allow the dough to harden a bit. In the meantime, you can clean up.
  3. Use two teaspoons to drop cookie dough onto two ungreased baking sheets.
  4. Bake for 8 to 10 minutes, until the cookies are golden around the edges. For larger cookies, bake for 12 to 14 minutes. It’s best to “underbake them” by 1 minute.
  5. Transfer cookies to a cooling rack for a few minutes. Then transfer to a large sealed container and store at room temperature. Yields: 42 to 45 cookies

Helpful Tip! Keep in mind, that all ovens vary, and cookies may need longer baking time, depending on the size you choose to make.

FAQ’s

  1. How to store these cookies? Best to store them in a sealed container. They will stay fresh longer.
  2. How to keep them soft and chewy longer? It’s best to store these cookies while they are still warm. Then they will stay smooth and chewy longer.
  3. Can we freeze these cookies? Yes, of course. And, they will freeze well, and for up to 3 months.
A rectangular platter filled with chocolate chip cookies.

Craving For More? …try these cookie recipes:

Hello friends!  Try the Perfect Chocolate Chip Cookie Recipe? Let us know and leave a comment below, and don’t forget the stars⭐! We’d love to hear from you! Have fun and snap a photo and share it on Instagram or Pinterest; be sure to tag or hashtag us.  

Perfect Chocolate Chip Cookie Recipe

Yield: 3 to 4 dozen
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

The Perfect Chocolate Chip Cookie Recipe is soft, chewy, loaded with gooey chocolate chips and it melts in your mouth with every bite! Easily made in one bowl and bake for 10 minutes! Perfect cookies for the whole family to enjoy.

Ingredients

  • 13 Tbsp. (184.5 grams) unsalted butter - melted
  • 1 + 1/2 cups (packed) (300grams) dark brown sugar
  • 1 Tbsp. (14.3 grams) of white sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. instant espresso coffee
  • 2 cups + 1 Tbsp. (300 grams) unbleached, all-purpose flour
  • 1 + 3/4 cups (290 grams) of semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 325 F degrees (162C).
  2. In a large mixing bowl, beat melted butter with both sugars, brown and white sugar. Then beat in 2 eggs.
  3. Beat in vanilla, baking soda, salt, and 2 teaspoons of instant espresso coffee. Then beat in the flour, one cup at a time. The cookie dough will be very soft and sticky.
  4. With a large wooden spoon, fold in the chocolate chips. Now you can place the mixing bowl with cookie dough into the refrigerator for 10 minutes to allow the dough to harden a bit. In the meantime, you can clean up.
  5. Use two teaspoons to drop cookie dough onto two ungreased baking sheets.
  6. Bake for 8 to 10 minutes, until the cookies are golden around the edges. For larger cookies, bake for 12 to 14 minutes. It's best to under bake them by 1 minute. Keep in mind, that all ovens vary, and cookies may need longer baking time, depending on the size you choose to make.
  7. Transfer cookies to a cooling rack for a few minutes. Then transfer to a large sealed container and store at room temperature.
  8. Yields: 42 to 45 cookies

Notes

Baking Tips and More...

  • If you prefer, you can use mini chocolate chips, about 1 + 1/2 cups should be sufficient. 
  • Instant espresso coffee will enhance the flavor of chocolate in these cookies.  No worries, you will not taste the flavor of coffee in them.  I promise.
  • I prefer the Medaglia D'oro Instant Espresso Coffee, but you can use any instant coffee with this recipe.
  • Keep in mind, that the cookie dough will be very soft and sticky.  So, if you prefer, you can place the bowl in the refrigerator for 10 minutes to harden before you bake.  When working with soft cookie dough, it's best to use two teaspoons to help you drop them onto each baking sheet.
  • It's best not to overbake these cookies unless you prefer them to be crispy and crunchy.  And that's ok too.  So keep an eye on them while baking for softer-chewy cookies.  
  • Best to eat them warm, when the chocolate chips are warm and gooey. 
  • If you only have "salted butter" ...then you should omit the "salt" in the ingredients.

Nutrition Information:
Yield: 24 servings Serving Size: 2 cookies
Amount Per Serving: Calories: 169Total Fat: 9.8gSaturated Fat: 6.3gCholesterol: 33mgCarbohydrates: 17.7gFiber: .6gSugar: 8.9gProtein: 2.4g

Did you make this recipe?

Mention @2sistersrecipes on Instagram or tag #2sistersrecipes!

© 2 sisters recipes
Cuisine: American / Category: Cookies

Happy Baking!   🙂 

Thanks for stopping by!  

 xo Anna and Liz

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10 Comments

    1. Hi Patty,
      I don’t know much about that product but it’s worth a try! Let us know how it comes out. Thanks so much. 🙂

      Reply

  3. I was wishing I had a cookie so much this afternoon! Time to get out the chocolate chips! I love the espresso powder addition.

    Reply

  5. “In a large mixing bowl, beat melted butter with brown sugar. Then beat in 2 eggs.” Does the white sugar go in with the brown sugar?

    Reply

    1. Yes, did I miss that in my recipe? I will go in and edit that part. Thanks, Karen!

      Reply