Ultimate Chocolate Chip Cookies
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

Do NOT scoop your flour (this will lead to a dense, tough cookie). Instead, before measuring, you need to aerate your flour. As it sits in the container it gets compacted. Use a fork to aerate your flour (fluff it up) then spoon it into a measuring cup. Finally, level off the cup with the back of a butter knife. I f you have scooped properly, a cup of flour should weigh 4.5 ounces or 120 grams. 

Course: Dessert
Cuisine: American
Servings: 24 cookies
Author: Betsy Edwards
  • 1 cup (2 sticks) butter (softened)
  • 1 cup granulated white sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons water
  • 3 cups (12.75 ounces or 360 grams) all-purpose flour (Spooned, not scooped)
  • 1 cup semisweet chocolate chips
  • 1 cup milk chocolate chips
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 2 cookie sheets with parchment paper.
  3. Cream together the butter, white sugar, brown sugar, 1 teaspoon salt, 1 teaspoon baking soda and 1/2 teaspoon cream of tartar until smooth. Beat in 2 eggs one at a time, then stir in 1 teaspoon vanilla and 2 teaspoons water. Stir in flour, 1 cup at a time, then stir in chocolate chips. Drop dough by walnut-sized spoonfuls onto the prepared pans. Flatten balls slightly.

  4. Let dough refrigerate for 1 hour.
  5. Bake for about 10 - 11 minutes in the preheated oven, or until edges are light golden brown and center is slightly under-done looking.
  6. Cool slightly then remove from cookie sheet. Finish cooling on a wire rack.
  1. May be stored, covered, in refrigerator for up to 3 days or in freezer in a freezer bag for up to 8 weeks.