My Tips and Recipe for The Perfect Chocolate Chip Cookie

The Perfect Chocolate Chip CookieOkay, so I’ll just throw this out there as a disclaimer from the get go. This cookie recipe is in no way meant to be a healthy recipe. I know, I know. One of my focuses is living healthy, but let’s just say we indulge around here once in a while, and when we do, 9 times out of 10, it’s on my homemade chocolate chip cookies.

Now that we have that out of the way, let’s get down to business. I know we all have a different view of what makes the perfect chocolate chip cookie, but hands down I’ve had more good reviews from this cookie recipe than any other I use.

With that being said, I’m willing to share the recipe and my chocolate chip cookie baking tips with you keeping in mind that my favorite kind of cookie (and the favorite of many of our family members and friends) is one that is slightly crunchy on the inside but still a little soft and melty on the inside. Oh yeah, and chock full of chocolate chips! My mouth is watering just describing it to you…

Baking Tips for the Ultimate Chocolate Chip Cookie

I’ve made chocolate chip cookies so many times (it’s one of the mister’s favorites), I literally feel like I have it down to a science. Whether I do or not, here are a few of my tips for making the best chocolate chip cookie.Baked Cookies

1. Mix Ingredients at Room Temperature

Now, I understand you may have to heat the butter slightly to soften it, or you just pulled the eggs out of the refrigerator. But, you’ll get a more consistent dough if all of your ingredients are room temperature when mixing. That means, let the butter cool after softening it and set the eggs out to “warm up” to room temperature before mixing.

2. Split Butter and Shortening

The fat content is one of the keys to getting the type of cookie you’re looking for. Like I said, all of the cookie monsters I’m feeding enjoy a cookie that is slightly crunch externally but still soft and buttery on the inside. To achieve this texture, I use half shortening and half better, an exact ratio between the two.

3. Add Extra Vanilla

To more discerning palates than mine, this practice is probably a major no-no. But, I feel like the added vanilla is what gives my cookies there homemade flavor. So, I double the vanilla in the original recipe.

4. Refrigerate the Dough

You may be scratching your head on this one because I just told you how important it was that your ingredients be at room temperature, but remember that was for mixing. The reason I refrigerate the dough is to achieve more consistent baking. The cold dough is partially what creates for the crunch golden crust around the outside of the cookie while keeping the inside of the cookie soft. I like to refrigerate the dough covered for at least an hour before baking.Chocolate Chips

 5. Use a Cookie Scoop

If you hadn’t noticed, one of the themes of my cookie baking is consistency. My final suggestion is essentially all about consistency in your cookie size. Use a cookie scoop to make more evenly sized cookies so they bake more evenly. (Okay, okay, I also do this just because I like all of my cookies to be relatively the same size, too. They look pretty on a plate like that, right?)Cookie Dough

Ready to try your hand at chocolate chip cookie baking? Check out my recipe! My specific recipe suggestions are listed, including the split butter and shortening and doubled vanilla.

5.0 from 2 reviews
The Perfect Chocolate Chip Cookie
Prep time
Cook time
Total time
A soft, chewy, and slightly crispy chocolate chip cookie with a load of sweet, melty chocolate chips
Recipe type: Cookie
Serves: 4 dozen
  • ½ cup unsalted butter
  • ½ cup shortening
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 eggs
  • 1 cup semi-sweet chocolate morsels
  • 1 cup milk chocolate morsels
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 2 cups flour
  1. PREHEAT oven to 350° F.
  2. COMBINE flour, baking soda and salt in small bowl. Beat butter, shortening, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Add flour mixture to creamed sugar and butter, mixing by hand. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
  3. BAKE for 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Don’t forget to head over to The Ultimate Cookie & Goodies Party to enter the giveaway and check out lots of other great recipes and goody ideas!

What do you think? What are your tips for the best chocolate chip cookie?

11 thoughts on “My Tips and Recipe for The Perfect Chocolate Chip Cookie

    1. Leesha Post author

      Thanks, Steph! It’s taken many years and many, many test batches to get them just the way I want them!

      Goodness, I don’t know what I’d do without my cookie scoop! ha

      Thanks for stopping by!

        1. Leesha Post author

          Oh yay! So glad my mistake didn’t cause a kitchen disaster! (I’ve had some of those…haha)

          I am so glad you enjoyed them! And, thanks again for pointing out the missing ingredient so I could fix it.

          Enjoy your cookies! 🙂

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