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The Ultimate Chocolate Chip Cookies

These cookies are soft in the middle, a little crispy on the edges, extra chocolatey, and are perfectly gooey in the center if you like to under bake yours slightly like I do. These cookies truly make you rethink the chocolate chip cookies you've been eating your whole life.
Total Time 30 mins
Course Dessert
Cuisine American
Servings 32


  • 1 lb butter, softened
  • 1 lb brown sugar ~ 2 cups 
  • 5.33 oz sugar ~ 2/3 cup 
  • 2 1/2 tsps molasses
  • 1/2 lb eggs ~ 5 eggs
  • 1/2 tsp vanilla
  • 12 oz all-purpose flour ~ 2 1/2 cups
  • 12 oz bread four  ~ 2 1/2 cups
  • 2 1/4 tsp salt
  • 2 tsp baking soda
  • 1 1/2 cups semi sweet chocolate chips 
  • 1 1/4 cups milk chocolate chips


  • In a mixer fitted with a paddle attachment, cream together butter and sugars. Add molasses.
  • Measure 1/2 tsp vanilla into eggs. Mixing at low speed, pour in eggs one at a time.
  • Sift together flours, salt and baking soda. Add to mixing bowl and mix until incorporated.
  • Stir in chocolate chips.
  • Line cookie sheets with parchement paper and scoop cookies about 3" apart. I put 5 cookies per half sheet tray. (The cookies will spread and puff up)
  • Bake at 350 degrees for 14-16 minutes or until edges reach a golden brown. Remove from oven and let cool 4-5 minutes before transferring to a cooling rack.


I recommend always weighing your sugar, eggs and flour by weight. This makes for a more accurate measurement and presents less room for error. I have however listed cup measurements as close to the weights as possible.
Keyword Bakery