The BEST Chocolate Chip Cookies EVER!

Ok, I’m FINALLY giving in and letting you all in on this PERFECT recipe for the most amazing chocolate chip cookies! When I was pregnant with my third baby, all I craved was warm, delicious, chocolate chip cookies. I know, what a time! But like anything, the older I get, the more picky I get about what I “spend” my calories on – I need it to be worth it!

So, I started playing with recipes, testing different amounts of ingredients to see how it affected the cookies, and eventually landed here – with my PERFECT cookie.

It’s one of my “mom rules” to always have everything on-hand that I need to whip up a batch of home made chocolate chip cookies – and let me tell you, I have thanked myself for this more than once. When the craving hits- there’s just nothing like it.

This recipe is easy, and only takes about 10-15 minutes to assemble before you’re ready to bake off the little delicious cookie dough balls.


  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened/salted
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 1/2 cups (12-ounce package + 1 cup) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, or Guittard, or your favorite! Really, I just measure with my heart, and I suggest you do the same!
  • 1/2 cup butterscotch morsels (I sometimes add these in, sometimes not)
  • Fluer de sal (sea salt for top)


  • Be sure your baking soda and baking powder are fresh, otherwise your cookies may not have enough rise.

Step 1

Preheat oven to 375° F.

Step 2

Combine flour, baking soda, baking powder and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy (about 5 mins, should be almost white). Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by over-full rounded tablespoon onto ungreased baking sheets.

Step 3

Bake for 9 to 14 minutes or until golden brown around the edges. Press cookies gently to flatten and sprinkle with salt.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

If you don’t want to bake them ALL off right away, I recommend balling them up and tossing them in the fridge or freezer. This way you have a stash at all times so you can pop them in the oven at a moment’s notice!

I hope you enjoy these cookies and this recipe as much as my family and I do! You can customize them to your own liking – adding nuts or skipping the salt, etc. Make it YOUR perfect cookie!


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