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World’s Best Chocolate Chip Cookies

chocolate chip cookies on a cooling rack
August 5, 2019
Erin Branham

These cookies are, hands down, one of the best chocolate chip cookies that ever existed. The recipe isn’t my own; although, I do have a few secrets up my sleeve on how I have fine tuned the recipe that I’ll happily share. 

I’ve taught three friends (including my now sister-in-law) how to make them for their significant others, and they each recieved marriage proposals within six weeks. I’ve taken to calling the cookies “engagement cookies” or “seal the deal” cookies. They’ve even been entered into the Maryland State Fair and came away with a blue ribbon for best chocolate chip cookie.

There’s just something about these chocolate chip cookies. Try them, and see if your family doesn’t crowd around you while you make them like my family.

World’s Best Chocolate Chip Cookies (AKA “Engagement Cookies”)

2 sticks of butter, softened
1 cup of light brown sugar
3/4 cup of sugar
2 eggs, lightly beaten (it’s worth the extra bowl to lightly beat the eggs)
1 TBLS vanilla extract
3 cups of flour, sifted (very important step!)
3/4 tsp baking soda
1/2 tsp salt
2 1/2 cups semi-sweet chocolate chips

Preheat oven to 350.

Cream butter with sugars.

Add eggs and vanilla and mix until light and fluffy, about 2 minutes.

Sift the flour, baking soda, and salt together.

Add (in small increments) to the butter mixture.

Stir in chocolate chips.

Line a cookie sheet with parchment paper. Using a medium cookie scoop that holds 2 Tbls of dough, scoop dough, roll into a ball and gently flatten into a patty. Place patties about 2 inches apart. Bake for 11-13 minutes until top of cookies are dry but very light in color.

Try to let them cool down before you dig in!


You must use good vanilla. 
The cheap $2 a bottle that says “imitation vanilla” needs to be tossed from the pantry. Spring for the good stuff like Madagascar or Tahitian vanilla. You will be able to tell an immediate difference.

Sift the flour, baking soda, and salt together. 
My brothers, who don’t know the difference between semi-sweet and milk chocolate chips, can tell when I haven’t sifted the flour. Seriously.

A medium sized cookie scoop is a must. 
It makes each cookie into the perfect portion, and the cookies bake uniformly because they’re all the same size. You can also use the scooper for other things like measuring out a serving of peanut butter, scooping ice cream for a smaller portions, etc.

Roll the cookies into a ball, flatten them into a patty, and put them on a parchment paper lined pan.
Parchment paper will save your life when it comes to cleaning up. It’s the best stuff ever. It is different from wax paper. They look alike, but wax paper will literally go up in flames in the oven because it’s coated in wax. 

Don’t bake them too long.
Watch them like a hawk and bake them until they are light brown. The sugars in the cookies will continue to cook after you take the cookies out of the oven. What makes these cookies so good is that they are SOFT, so 11-13 minutes is the perfect time. If you’re used to baking cookies until they are deep brown, it will feel weird, but trust me that this is the perfect amount of time.

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