The World's Best Chocolate Chip Cookie Recipe

     Yesterday we celebrated my dad's birthday; therefore, I made the WORLD'S BEST chocolate chip cookie recipe to go with his all-time favorite dessert- Blue Bell homemade vanilla ice cream. We found the recipe through the Martha Stewart magazine. The recipe is on her website too.

Image from www.marthastewart.com


  • 2 3/4 cups all-purpose flour
  • 1 1/4 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 1/2 sticks unsalted butter, softened
  • 1 1/4 cups packed dark-brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups semisweet chocolate chips


  1. Sift together flour, salt, baking powder, and baking soda.
  2. Preheat oven to 350 degrees. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in eggs 1 at a time. Add vanilla. Reduce speed to low. Add flour mixture; beat until combined. Mix in chocolate chips.
  3. Using a 2 1/4-inch ice cream scoop (about 3 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around edges but soft in the middle, about 15 minutes. Let cool for 5 minutes. Transfer cookies to a wire rack, and let cool completely.

     Dough can be refrigerated for up to 5 days. Cookies can be stored at room temperature for up to 3 days. The directions say to bake for about 15 minutes, but we tend to bake them for 13 minutes to make them soft and chewy. Be sure to let them cool for 5 minutes because that is when they finish cooking.
      Mom and I also made this for the opening ceremonies of the Olympics. These cookies are ideal because you can put the dough in the frig and bake them up fresh! Mmmmmmm...


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