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My Favorite Non-Macro Friendly Legit Buttery Chocolate Chip Cookies

My Favorite Chocolate Chip Cookies

My current favorite classic chocolate chip cookie. Pools of melted chocolate with a perfectly crispy-tender outside and dense chewy inside.
4.82 from 11 votes
Author Lillie
Prep Time 15 minutes
Cook Time 18 minutes
Servings 23
Calories 295 kcal


  • 1 cup plus 2 tbs salted butter 2.25 sticks*
  • 8 oz sugar 1 cup plus 1 tbs
  • 10 oz DARK brown sugar about 1.5 cups
  • 2 large eggs
  • 1 tbs vanilla
  • 1.5 tsp kosher salt
  • 16 oz flour 3.5 cups
  • 1.25 tsp baking soda
  • 1.5 tsp baking powder
  • 15 oz good quality chocolate** or about 2 heaping cups
  • *The original recipe called for 2.5 sticks of butter and I was short by 2 tbs once swear I liked them better and have never looked back! Feel free to use unsalted-- I always prefer salted butter.
  • ** I'm 100 percent team semi sweet and/or dark chocolate in my cookies and love to use a mixture of chips and chunks. But use whatever you love! If you're into milk though chopping up the pound plus bar from Trader Joes is amazing.


  • Cream butter and sugars with the paddle attachment on your mixer until blended. Don't go crazy.
  • Add eggs, one at a time, mixing well after each addition
  • Stir in vanilla and salt.
  • Whisk dry ingredients together in a separate bowl (or sometimes I just pour them in and whisk the dry top a bit before I turn on the mixer because I'm lazy)
  • Mix dry into wet ingredients on low speed until ALMOST all combined but not quite. (Just to make sure you don't over-mix when you add the chocolate)
  • Add chocolate and mix on low till just combined. Remember over-mixing makes a tough cookie!
  • With a large 1/4 cup cookie scoop, (like this one- the size is essential to me for maximum texture perfection!) scoop rows of cookie dough balls onto a parchment lined baking sheet that you can fit in your freezer.
  • Freeze the balls (uncovered is fine), just until firm enough to transfer to large zip locks.  Now you can bake or freeze for later use.
  • Bake at 350 for 17-20 minutes until light golden brown. (Fine to bake thawed but I prefer from frozen, or only slightly thawed. Still usually fall within this cook time.)
  • Sprinkle with flake salt if you're into that! I love this one. 


We like to keep the dough balls in our freezer and bake a few fresh cookies whenever we want them. Or of course when my day got busy and I have a bunch of macros at the end! If you have leftover baked cookies, store them in the freezer!  That rivals a fresh warm cookie for me.  Let it rest for 5 minutes so it's not rock hard but just chewy with nice firm chocolate. So good.


Serving: 75gram cookieCalories: 295kcalSaturated Fat: 8.8gFat: 14.2gProtein: 1.6gCarbohydrates: 41.6g

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