I know a lot of people have their own version of “the best chocolate chip cookies ever”, but these really are the best. Trust me.
I’ve been making this recipe for as long as I can remember, which means they’re super easy and you probably already have most of the ingredients in your kitchen right now!
Mix together your ingredients as directed in the recipe. I’ve found that if you follow the measurements pretty closely then you never have to add more/less flour to change the consistency. If you think there’s too much flour just keep mixing (by hand), and it will all get mixed in eventually!
I use two spoons to drop the dough onto the cookie sheet. I have tried using a cookie scoop before, but I found they didn’t flatten out enough doing it that way. So I stick to the tried and true method. They won’t spread out like crazy so you can place them about 3 x 5 on a sheet.
Now here’s my biggest tip to make these the absolute best: take them out of the oven when they are slightly browned on the edges and super soft to the touch on top. Pretty much once they’re not shiny on top anymore. Let them sit on the cookie sheet, out of the oven, for about a minute and then move them onto a cooling rack. The longer you leave them on the sheet the flatter and crunchier they’ll get so don’t forget about them! They will seem really doughy when you take them off (you’ll have to use a spatula), but don’t worry once they cool they will be amazing!