Rachel’s Perfect Chocolate Chip Cookies

We have been baking these chocolate chip cookies for the past 25 years. It all started in the 5th grade, determined to make cookies without an adult’s help, where instead of 1/2 teaspoon of baking soda, 1/2 cup of baking soda was added! Whoops! They grew larger and larger in the oven until they covered the entire pan! This learning lesson began our love for cooking. Mastering the ultimate chocolate chip cookie was extremely important, and we are happy to share that recipe with you today. This is the only recipe you’ll ever need for chocolate chip cookies. It is perfectly soft and sweet, chocolate chip cookie perfection!

Parchment Paper vs. Nonstick Cooking Spray:

When baking cookies, it is preferable to use parchment paper or a silicone baking mat because it not only prevents the cookies from sticking to the pan, but it does so without adding any extra grease. Nonstick cooking spray does leave a slightly greasy feel to the bottoms of your cookies.

Chocolate Chip Options:

The type of chocolate chips you use is a matter of personal preference. Both semi sweet and milk chocolate chips will work in this recipe, or you can use a combination of both. You can also use chocolate chunks or even white chocolate chips!