12:13 a.m. that’s what time it is right now. Well at least, that’s what time I started writing this post. I probably won’t finish tonight, but I needed to get started, and as funny as it may sound, I actually find that I often get more done at late hours of the night. Anyway, you did not come here to read about what time I wrote this post, you came here for the good stuff, the best of the best, the cookie of all cookies. You came here for the best Chocolate Chip Cookies ever! And that, my friend, is what I have for you today!

Now, if you know me personally, you probably just freaked out, because you’ve had these cookies before, and you know these are the best Chocolate Chip Cookies ever! In the words of Chris Traeger from Parks and Recs, “Literally, the best.” These cookies are so delicious, my cousin had me bake them for her wedding.

Now, what makes these cookies so scrumptious is not a bunch of fancy ingredients, or an excess of complicated steps. Instead, the ingredients for these cookies are pretty basic, and the steps are easy to follow. What makes these cookies so tasty is that these chocolate chip cookies just get to be themselves. I have a few simple tricks that I use to help the ingredients and flavors speak for themselves, and that’s what puts these cookies over the top!

Trick 1: Soft butter. If your butter is too hard, it won’t mix into the dough and the dough won’t be smooth. If your butter is completely melted, when it’s mixed with the other ingredients, the dough doesn’t get fluffy enough, and the cookies will be flat. I’ve accidentally melted my butter completely before, and the cookies still taste good, but, they were flat.

Two easy ways to soften your butter: Either leave it out on the counter several hours before baking, or keep your butter in the fridge and then when it’s time to soften it, microwave for 20 seconds. That’s all you need. Then when you combine it with the sugar, your dough will be light and fluffy, and the cookies won’t be flat!

Trick 2: Lots of chocolate. Most chocolate chip cookies are just sprinkled with chocolate chips, these cookies are blessed with chocolate chips, so that every bite has a melty, chocolaty bite.

Trick 3: Roll and Refrigerate. The third thing that’s important for these cookies, is to roll your dough into balls and then refrigerate them for at least 15 minutes before you bake them. Refrigerating the cookie dough balls, helps the cookies to not flatten out too much when they bake.

How to make The Best Chocolate Chip Cookies Ever

This post may contain affiliate links. See my full disclosure policy for details.

1. Preheat your oven to 375 degrees Fahrenheit.
2. In a stand mixer combine the white sugar, brown sugar, and softened butter. Turn your mixer to medium speed and mix for one minute.
3. Add one egg, mix for another minute. Add two teaspoons of vanilla and mix.
4. In a separate bowl stir together the flour, salt, and baking soda. Then add the dry ingredients to the stand mixer.
5. Turn the mixer on low and gently increase the speed to high. (This will keep the flour from splashing over the side.) Mix until your dough becomes sticky. About one minute.
6. Stir in two cups of chocolate chips until well combined.
7. Scoop out your cookie dough with a spoon. Using your hands, roll your cookie dough into balls, about the size of a golf ball. Refrigerate your cookie dough balls for 30 minutes before baking. (This helps your cookies to stay tall when they bake, instead of being flat.)
8. Then place five cookies on a cookie sheet, one on each corner, and one in the middle. Bake for 13 minutes.

Alright friends, let’s get to baking!