Ultimate Chocolate Chip Cookies Recipe

No weird ingredients. One bowl. No mixer. No refrigeration. Chewy inside, crispy edges.

5 from 8 votes

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Prep Time: 10

Cook Time: 8

Total Time: 18

Servings: dozen

1 stick unsalted butter, softened If using salted, can omit salt in recipe
6 Tablespoons margarine
¾ cup granulated white sugar
¾ cup light brown sugar, packed
1 egg
2 ¼ cups all purpose flour
1 teaspoon baking soda
½ teaspoon regular salt
1 cup Nestle Toll House Mini semi-sweet chocolate chips Can add up to two cups, depending on how much chocolate to cookie ratio you like!

Heat oven to 375 degrees.
Place cold butter in a microwave safe bowl, and heat for 30 seconds or until it starts to soften. Add the margarine and heat again another 15 seconds until both are just starting to melt, but not melted.
In a large bowl, stir the softened butter/margarine, sugars, and egg until mixed.
Pour in the flour, baking soda and salt. Stir. (dough will be stiff.)
Stir in chocolate chips.
Drop dough by rounded Tablespoonfuls, about two inches a part onto ungreased cookie sheet or baking mat. Bake 8 to 10 minutes or until light brown. (centers will be soft).
Cool for 15 minutes. Remove from cookie sheet and cool on wire rack.

I prefer part margarine and part butter so that the cookie is soft on the inside and crispy on the outside. (I use 1 stick of butter (½ cup) and 6. Tbs Margarine. You may substitute all butter, which will make a crispier cookie or all margarine, which will produce a softer cookie.
Really important to let them rest on the baking sheet for 15 minutes before removing them from the sheet. They will initially look much puffier when you take them out and as they cool, they become flatter.