The Best Cookies Ever

You know those blogs that make you scroll forever before getting to the recipe? Yeah… we’re not doing that. Here’s the cookie recipe you actually came for — quick, easy, and SUPER good. Prep Time: 10 minutes

Cook Time: 8–10 minutes

Total Time: 20 minutes

Servings: About 18 cookies

🍪Ingredients

½ cup butter, softened

½ cup white sugar

½ cup brown sugar

1 teaspoon vanilla extract

1 large egg

1 ½ cups all-purpose flour (I use King Arthur)

½ teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon salt

1 cup chocolate chips*

*there are many variations of this recipe, scroll down for ideas ⇩

🤍Instructions

○ Preheat your oven to 375°F. Grease a cookie sheet or line it with parchment paper.

○ In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

○ In a separate bowl, beat the softened butter, white sugar, and brown sugar until light and creamy.

○ Add the egg and vanilla, mixing until fully combined.

○ Gradually add the dry mixture into the wet ingredients until a soft dough forms. Don’t over-mix.

○ Fold in the chocolate chips or whatever mix-ins you prefer.

○ Use a small cookie scoop or spoon to drop rounded dough portions onto your prepared baking sheet.

○ Bake for 8–10 minutes, depending on how soft or golden you prefer your cookies.

○ Let the cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack.

💡 Tips for Perfect Cookies

Don’t melt the butter - softened butter gives the cookies the right structure and chewiness.

Chill the dough (optional): If you want extra thick cookies, chill the dough for 20–30 minutes before baking.

Underbake slightly: Taking them out when the center looks a little soft gives you that perfect chewy texture.

Use parchment paper for even browning and easier cleanup.

🍫 Variations

White Chocolate Raspberry: Add white chocolate chips + freeze-dried raspberries.

Peanut Butter Lovers: Use peanut butter chips and stir in ¼ cup chopped peanuts.

Salted Caramel: Fold in caramel bits and sprinkle with flaky salt after baking.

Cookies & Cream: Add white chocolate chips + crushed Oreos.

Mocha Chip: Mix in ½ teaspoon espresso powder + chocolate chunks.

📦 Storage

Room Temperature: Store in an airtight container for up to 4–5 days.

Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature or warm for 10 seconds in the microwave.

Freeze the Dough: Scoop the dough into balls and freeze on a tray. Transfer to a zip-top bag and store up to 3 months. Bake from frozen — just add 1 extra minute.