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the perfect chocolate chip cookie

How to Make the Perfect Chocolate Chip Cookie

Everyone loves a chocolate chip cookie. The warm and gooey mixture of butter and sugar combined with the melted chocolate is truly irresistible. Pure, simple and easy, right? Wrong! Unbeknownst to most, the chocolate chip cookie is one of the most annoying cookies of all time. There are just so many variations - soft, crunchy, thick, thin, crispy, chewy, Crisco, butter, semi-sweet chocolate, milk chocolate, dark chocolate - it goes on and on. So to find a combination that suits everyone is a somewhat daunting task. This summer I set out to find the perfect chocolate chip cookie recipe. After many attempts, and a lot of taste tests, I found one that is pretty close to perfect.

Best Homemade Chocolate Chip Cookie Recipe Quick and Easy - Simple Chocolate Chip Cookies

The Perfect Chocolate Chip Cookie

The Perfect Chocolate Chip Cookie | Sprinkles For Breakfast


  • 2 cups flour + 2 tbs. flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup brown sugar
  • ½ cup sugar
  • 12 tablespoons unsalted butter - melted and cooled to just warm
  • 1 egg + 1 egg yolk
  • 1 ½ tsp. vanilla extract
  • 1 cups semi-sweet chocolate chips
  • 1 cups 60% cocoa chocolate chips


  1. Preheat the oven to 325 degrees and prepare a cookie sheet lined with parchment.
  2. Combine flour, baking soda, and salt with a whisk and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, on medium speed, beat melted butter and both sugars until well combined. the bowl of an electric mixer fitted with the paddle attachment, combine melted butter and both sugars (on medium speed) until well combined.
  4. Reduce speed to low and add egg, egg yolk and vanilla. Beat until well mixed, about 1 minute.
  5. Slowly add the dry ingredients and mix until just combined.
  6. Stir in chocolate chips.
  7. Roll ¼ cup of dough into a ball. Pull the ball in half and then rotate upwards 90-degrees so the craggy tops are facing upright. Join the halves together at the base to form back into a single ball (being very careful not to smooth the craggy top). See picture.
  8. Place dough balls onto baking sheets 2 ½ inches apart.
  9. Bake at 325 for 15-18 minutes, or until the edges are golden brown. The center of the cookies should look a little underdone.
  10. Let cookies cool on the baking sheets.

*Makes about 18 cookies

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

Comments (4)

Tips and Tricks – Cookie Dough | sprinkles for breakfast

[…] cookie. I made about 20 different variations of different recipes and finally came up with this Chocolate Chip Cookie. It was easy, delicious, and everything you needed to make these cookies was probably already in […]


Made these and the surprise cookies, both were a huge hit. Love the blog Lindsay!


Thanks! And I am so glad you liked the cookies!


i wish!


Want to send this to Indonesia? :)