Beth's Ultimate Chocolate Chip Cookie Recipe. (2024)

There are a few things in life that we all need an awesome recipe for; the Perfect Omelet, a Fudgy Brownie, and of course the ultimate chocolate chip cookie recipe. It’s one of life’s essential skills if you ask me. And these cookies fit the bill!

Why You’ll Love These Cookies:

• Soft and chewy on the inside, yet crispy on the outside.
• Loaded with unexpected mix-ins like toffee bits and chocolate covered raisins for wonderful texture and chewiness
• For a twist on this classic that is equally good, try my Oatmeal Chocolate Chip Cookies or my Brown Butter Chocolate Chip Cookies.

For the toffee bits, I use Heath’s Toffee Bits but you can also buy a Health bar and crush it up too. The toffee contributes this delicious caramel flavor to the cookie that is oh so good!

Watch My Video Demo of This Recipe Below!

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Use a Full-Size Ice Cream Scoop

• Don’t skimp on the scoops, be sure to use a regular-sized ice cream scoop. That way everyone is assured enough of the goodies inside!
• Also, use parchment paper to line your cookie sheet. This will assure even browning around the edges and prevent burnt bottoms from occurring.

Why Aren’t My Cookies Spreading?

• This might be the most common cookie question I receive when it comes to this recipe. If this is happening to you it could be caused by a few reasons.
• First, assure you are using real butter, not margarine or butter substitute
• Make sure your butter is softened at room temperature. Butter that is too cold will not spread easily in the oven.
• Do not chill the dough! Place them in the oven right after mixing. Chilling the dough will prevent them from spreading.
• And lastly, be sure you beat the butter and the sugars to a super fluffy consistency, and pale yellow color. This process should take at least 4-5 minutes with an electric mixer.
• This will add air and volume to the cookie, giving you a nice texture (as opposed to a dense texture) all while helping your cookies spread at the same time.

Allow the Cookies To Cool

As difficult as it may be, allow your cookies to cool for at least 15-20 minutes on a cooling rack. This will help the cookie set up and be less fragile. Especially with so many mix-ins like the chocolate-covered raisins, and walnuts, the cookie can be fragile and a bit crumbly when it’s still hot.

But Don’t Wait Too Long!

But really these are best eaten slightly warm when the chocolate and toffee will just melt into your mouth! Line them up on a rectangular platter and watch them disappear in minutes!

More Cookie Recipes You’ll Love

• Foolproof French Macaron
• Pumpkin Spice Biscotti
• Chocolate Hazelnut Linzer Cookies
• Chocolate and Vanilla Sugar Cookies

Please let me know if you make this recipe

by leaving a rating and review below!

Beth's Ultimate Chocolate Chip Cookie

Yield: 12 cookies

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

The best chocolate chip cookie recipe! Loaded with chips, nuts and raisins! Soft and chewy yet crispy on the outside.

Ingredients

• 1 cup (240 g) of unsalted butter
• ¼ (50 g) cup white sugar
• ¾ (135) cup brown sugar
• 2 eggs
• 1 tbsp (7.5ml) vanilla
• 1 1/2 cup (180g) flour
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) baking soda
• 1 cup (150 g) milk chocolate covered raisins
• 1 cup (150 g) semi-sweet chocolate chips
• 1 cup (150 g) candied walnuts
• 1 cup (150 g) of toffee bits

Instructions

1. Preheat oven to 350F (177C).
2. Beat butter and sugars on high for 5-7 mins until very light and fluffy.
3. Add eggs one at a time, beating well between additions. Add vanilla.
4. Combine flour, salt and baking soda in a bowl and whisk together. Slowly add flour mixture to butter mixture and beat until well incorporated.
5. Add raisins, chips and walnuts, mix just until combined.
6. Line a rimmed lined cookie sheet with parchment paper. Scoop out dough with an ice cream scoop. 5 to a tray.
7. Bake for 13 mins, until golden around the edges and centers look dry.
8. Let cool on tray on counter for 5 mins. They will set up and continue cooking on the hot tray.
9. Transfer to cooling rack to cool completely

Notes

Why Aren't My Cookies Spreading?

• This might be the most common cookie question I receive when it comes to this recipe. If this is happening to you it could be caused by a few reasons.
• First, assure you are using real butter, not margarine or butter substitute
• Make sure your butter is softened at room temperature. Butter that is too cold will not spread easily in the oven.
• Do not chill the dough! Place them in the oven right after mixing. Chilling the dough will prevent them from spreading.

• And lastly, be sure you beat the butter and the sugars to a super fluffy consistency, and pale yellow color. This process should take at least 4-5 minutes with an electric mixer.
• This will add air and volume to the cookie, giving you a nice texture (as opposed to a dense texture) all while helping your cookies spread at the same time.

Nutrition Information:

Yield: 12Serving Size: 1
Amount Per Serving:Calories: 118Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 35mgSodium: 18mgCarbohydrates: 22gFiber: 0gSugar: 21gProtein: 1g