There is nothing better than a homemade, warm chocolate chip cookie and after testing recipes for years this is hands down our favorite!
I’ve tried so many homemade chocolate chip cookies in my life and always wind up a little disappointed with the end result.
That is until I worked tirelessly to perfect the best chocolate chip cookie recipe! These cookies are gooey, delicious and everyone who tried them said they were the best, so I’m sticking with it!
Tips for Making the Best Chocolate Chip Cookies
There are 3 key components to making these chocolate chip cookies…
- Super fine ground rolled oats
- Refrigerating the dough overnight (is a MUST)
- Do not over-baking them! This is so important for making a gooey, soft cookie. Bake for about 8 to 10 minutes.
You can’t tell that the oats are even in the dough! You have to use a food processor to turn the oats into a powder.
I also experimented with the dough by freezing it, using right away and refrigerating over night.
The best result was refrigerating it overnight. It made a world of difference over the frozen dough or even just using it right away.
Chocolate Chip Cookie Ingredients
We use standard cookie ingredients, but this recipe has rolled oat flour in it as well. There’s something about the rolled oats that add a perfect moistness to the cookies.
- Butter, softened
- Granulated sugar
- Brown sugar
- Vanilla
- Salt
- Baking powder
- Baking soda
- Eggs
- All-purpose flour
- Rolled oats, ground into a fine powder – this is not standard but makes the cookie SO good!
- Semisweet chocolate chips
- Sea salt to garnish
Make sure you add course sea salt on the top after the cookies bake. It’s SO good!!
How the Chocolate Chip Cookie was Invented
Since I majored in Home Economics in college, here’s a little history on how chocolate chip cookies were invented! The cookie was invented in 1937 by a woman named Ruth Graves Wakefield in Massachusetts. She ran the Toll House Restaurant.
The cookie was invented when she added chopped semisweet chocolate to her favorite Butter Drop Do cookies, a recipe from the Colonial time!
When the cookies baked, the chocolate chunks kept their shape… and the rest is history!
More Cookie Recipes You’ll love!
- Butterless Chocolate Chip Cookies – These are fantastic too!
- Lemon Thyme Shortbread Cookies – Best shortbread cookies!
- Italian Rainbow Cookies
- Simple Peanut Butter Cookies
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1½ teaspoons vanilla
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 2 cups all-purpose flour
- 2½ cups rolled oats, ground into a fine powder
- 2½ cups semisweet chocolate chips
- 1 pinch sea salt to garnish
Instructions
- Preheat the oven to 350 degrees.
- Measure 2½ cups oats then add them to a food processor and grind the rolled oats into a fine powder. Set aside.
- In an electric mixer, cream together butter, white and brown sugar until smooth and fluffy.
- Add in eggs and vanilla and continue to mix.
- In a separate bowl, mix flour, salt, baking soda, baking powder, and ground oats.
- Slowly add the flour mixture to the butter mixture and mix until combined.
- Stir in the chocolate chips.
- Refrigerate the cookie dough overnight.
- Using a cookie scooper, make golf sized balls and place on a lined cookie sheet.
- Bake for 8 -10 minutes. Do not overbake! Take them out more doughy and let them sit. If you over bake you won’t get the same gooey, soft cookie.
Leanna says
are the oats measured before or after they are ground?
Eden says
Yes!!
Leanna says
yes to which one???????????
Eden says
Oh sorry, read that super fast! Measure the oats first, then add them to a food processor, pour that into the mix 🙂
Corina Nika says
These look so delicious!
Eden says
Thank you!!!
Amanda • DelightedCo says
These are so good!! Thanks for the recipe Eden…I’ve already made them twice 🙂
Eden says
Yay! I love hearing this!! I honestly do think they are some of the best homemade… I’ve had such bad luck finding a good chocolate chip cookie recipe that I love, but now I’m obsessed with these!!! I ALWAYS refrigerate the dough overnight though!
cassie {hi sugarplum} says
If you say they’re the best, then I believe it 100%!!! You are so crazy talented!! How about you just make a batch and send them to Texas! 😉 xo
donna c says
Does this double well? 24 cookies would not last long at my house! LOL!
Eden says
Hahah!! Yes, I am sure it would double well! Just make sure you refrigerate the dough!!
Gina says
Hello Eden! I just made these and OMG! They are the best ever! I haven’t had the time lately to bake but at least I finally caught up on your blog. Congratulations on your baby boy, Monroe! Take care!
Eden says
Thank you Gina! I’m so happy you liked them 🙂 AND thank you for the congrats too! He is just a doll!!
KavHart says
Hi! I don’t have a food processor but I still want to make these! Do you think it would be good to make without processing the oats? Also, I don’t have oats at the moment so could I just use 2 more cups of flower? Thanks!
Eden says
I wouldn’t us two more cups of flour, you can try just whole oats, but they will taste more like an oatmeal cookie. Hope it works out!
Melissa says
I live at high altitude (5820 feet) in Colorado. Is there an adjustment for ingredients or baking time? Sometimes recipes call for more flour but I wanted to check with you first. Thanks!
Patty-cakes says
Amazing! Since I found this recipe, I have never used any other…except for when I don’t have eggs 🙁 I would love to see an egg-less recipe though!
Eden says
Thank you! Hmmm, now you have me thinking of a good egg-less! We’ll get to testing!