The Ultimate Chocolate Chip Cookie


If you love big, soft, chewy, and chocolate-y chocolate chip cookies, look no further. I am determined that this is the *ultimate* chocolate chip cookie (CCC) recipe. You’re welcome.

A few housekeeping tips before I share the recipe:

  • You must preheat your oven and position the rack in the middle.
  • Eggs should be a room temperature. Simply set them on the counter 3-4 hours ahead of time.
  • If you are lactose-intolerant or allergic to dairy, substitute butter with Crisco butter-flavored baking sticks and milk chocolate chips with cacao chips instead. Enjoy Life is an excellent alternative and free of eight of the most common allergens.
  • Mix the batter until all ingredients are combined, but don’t over-mix either.
  • To ensure cookies don’t stick to the baking sheet, use parchment paper or silicone baking mats.
  • These cookies are large and they spread so don’t overcrowd the balls of dough on the baking sheet.
  • Allow cookies to cool at least 5 (preferably 10) minutes on the baking sheet before transferring them to a cooling rack.
  • I like cookies that are uniform in size so I use a cookie scoop or, in this case, an ice cream scooper. I like *big* chocolate chip cookies!

Three 31 Chocolate Chip Cookie


12 Tablespoons (one and a half sticks) butter, melted and cooled
1 cup brown sugar, packed
1/2 cup granulated sugar
1 egg + 1 egg yolk, room temperature
1 Tablespoon vanilla extract
2 cups + 3 Tablespoons all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 bag of milk chocolate chips or chunks, preferably Ghiradelli


Preheat oven to 325 degrees and position rack in the middle.

In a medium bowl, mix flour, baking soda, and salt. Whisk to combine.

In a large bowl (or stand mixer), combine melted butter, brown sugar, and granulated sugar on medium speed. Carefully add one egg, egg yolk, and vanilla. Mix for 1-2 minutes until light and creamy. With a spatula, scrape down sides and add flour mixture and chocolate chips. Mix on slow speed until well combined.

Using an ice cream scoop, drop balls of dough onto a baking sheet lined with parchment paper or silicone mats. *I can fit 8 balls of dough on a large baking sheet.

Bake 18-22 minutes until lightly golden brown and soft in the center. Remove from oven and let sit 5-10 minutes before transferring to a cooling rack.

Store in an airtight container and enjoy!

Yields: 18-20 *big* cookies

By |2015-03-12T08:00:51+00:00March 12th, 2015|Food & Drink, Recipe|0 Comments

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  1. Celeste Zachry March 12, 2015 at 8:28 am - Reply

    These are to. die. for. Ain’t no body lying.

    Heh heh heh. You said, “balls.”

    • Nicole March 12, 2015 at 11:40 am - Reply

      BUWAHAHAHAHA Reason #49208 I love you. BALLS

      On Thu, Mar 12, 2015 at 8:28 AM, Three 31 wrote:


  2. Cathleen ❤️ March 12, 2015 at 10:35 am - Reply

    If these are the cookies I ate last Sunday during Bible Journaling, there are 3 words!!!

    Okay, three sets of 3 words! Yes, I’m a math geek!

    • Nicole March 12, 2015 at 11:41 am - Reply

      Thanks, Cathleen. You had the over-cooked by a couple of minutes and more crispy that I prefer, but they are still good. This is, by far, my favorite chocolate chip cookie recipe. Obviously, it’s the ultimate. 🙂

      On Thu, Mar 12, 2015 at 10:35 AM, Three 31 wrote:


  3. emusyt March 12, 2015 at 12:14 pm - Reply

    OMG these look and sound simply amazing!

    • Nicole March 12, 2015 at 12:31 pm - Reply

      Thanks Erica! These cookies really are the BEST ever. It’s all about the ice cream scoop and low oven temperature. Mmmmmm

      On Thu, Mar 12, 2015 at 12:14 PM, Three 31 wrote:


  4. Monday Musings | Three 31 March 16, 2015 at 6:47 am - Reply

    […] case you need the best and *ultimate* recipe for chocolate chip cookies … you’re welcome. […]

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