Best Ever Chocolate Chip Cookies

I’m no food blogger or gourmet cook, but I do make a mean chocolate chip cookie. Cookies are kinda my thing. Paired with a cold glass of milk or perfect homemade latte, these chewy chocolate chip cookies are a taste of heaven on earth, trust me.

I don’t have step by step photos of my process but stay with me. If you’ve ever made cookies from scratch before you got this.

What you need:

  1. Mixer & bowl – I use a KitchenAid Stand Mixer, but you could use a hand mixer or brute strength
  2. Extra bowl (this is optional in my opinion, but all the pros say you need this)
  3. Measuring cups / spoons
  4. Basic kitchen tablespoon
  5. Parchment Paper
  6. Baking sheet(s)
  7. Cooling rack (not totally essential, but helpful)
soft chewy chocolate chip cookie recipe
The best chocolate chip cookie dough


  • 2 cups coconut oil
  • 1 3/4 cups brown sugar
  • 1 cup white sugar (I don’t fill to the brim)
  • 2 teaspoons real vanilla extract
  • 4 eggs
  • 4 1/2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 3-4 cups chocolate chips (I use 3 typically, but my husband appreciates 4)


  1. Preheat oven to 375
  2. Line baking sheet(s) with parchment paper (I use 3 baking sheets to make things go faster)
  3. Mix together flour, baking soda, and salt. I skip this step 99% of the time but felt obligated to share because all the pros say you should do it.
  4. Cream together coconut oil and sugars on low. Takes 1-2 minutes.
  5. Add vanilla extract
  6. Beat in eggs one at a time. Beat well in between (about 30-45 seconds).
  7. Slowly add in flour mixture. If you skipped this step like I usually do, just add one cup of flour, then a tsp of baking soda, flour, tsp of salt, flour, baking soda, salt, flour… you get the idea. I’ve never noticed a difference if I mix ahead of time.
  8. Add chocolate chips one cup at a time so they don’t all go to the bottom of your bowl.

A Couple notes:

I’ve tried using cookie scoops and well, I killed two of them and went back to an old fashioned spoon. It’s what my mom used and it works just fine for me too.

If you want your cookies to be thicker, pop that dough in the fridge for 30 minutes before baking. I typically don’t want to wait.

Note: These are NOT thin, crispy cookies (butter does that). They are soft in the middle and crisp on the edge. If you’ve ever made or seen a recipe that calls for Crisco instead of butter, I’m here to tell you that coconut oil gives the same result and is a much better choice for your body.


Ok, ok, let’s get those babies in the oven!

I use a tablespoon and scoop the dough into ball-ish chunks. Put 12 chunks of dough on a baking sheet and place it in the oven for 9 minutes. *I have a gas oven. If you have electric you might find they cook in 8 minutes. WATCH THE FIRST BATCH CLOSELY.

soft chewy cookie recipe
Cookies fresh out of the oven

This picture was taken with an Instagram filter (this blog post was an afterthought). I’ll try to replace the photos the next time I make cookies…. anyway, this is what your cookies should look like when you take them out of the oven – lightly brown on the edges and still soft in the middle.

Let the cookies sit on the pan for a minute or so to finish baking. Then remove and put them on a rack to cool.

best ever chocolate chip cookies

This recipe is technically a double batch. It makes approximately 60 cookies. I have 4 kids. I never make less than this. The dough freezes extremely well and so do the cookies! So if 60 seems like too much for you, save some for later.

I store our cookies sealed in the refrigerator to keep them fresh for the week. You can heat them in the microwave for 10-15 seconds before eating.

Honestly, these are better after they cool. It sounds crazy, but they are so so good on day 2. It always amazes my husband and me how that works.

how to store chocolate chip cookies
Store cookies in a sealed container in the fridge

These are hands down my favorite chocolate chip cookies ever! And I eat a lot of chocolate chip cookies.

It might take you time to get used to coconut oil vs. butter or Crisco, but it’s much better for you. Now I’d never go back. Like I said above, butter will make the cookies flat and crispy. Crisco is simply not a choice I’m willing to make any more (when you know to do better you do better).

Let me know if you try these cookies! If you have questions let me know. Like I said, I’m not a food blogger and may have forgotten something along the way. Can’t wait to hear what you think of these!

best ever chocolate chip cookie recipe

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