Can I use unsalted butter?

You sure can. I always use salted butter. It's just what I prefer and I don't believe all those myths out there that they bake up differently, but to each their own. You can choose which butter you enjoy best!

Can I make the dough ahead of time?

Yes! I used to actually refrigerate the dough for an hour before scooping them out and baking them. I soon found out, though, that it didn't really make any difference in texture or taste. So with that said, you can refrigerate the dough up to 24 hours ahead of time. I do suggest taking the dough out for about 30 minutes before baking though.

Your recipe calls for semi-sweet chips, can I use something different?

While I enjoy semi-sweet chips in my chocolate chip cookies, I know that is a large group that loves milk chocolate better. You may use whatever type of chip you would like in this recipe. I also find that M&Ms are delicious in this batter as well.

Can I use margarine instead of butter?

Please don't use margarine. In fact, just stop buying it all together. If you use margarine in this recipe your cookies will not turn out. Margarine has a high water content and will produce a completely different cookie.

The PERFECT Chocolate Chip Cookie

By Mary Susan4.8 (5)Prep 10 min · Cook 9 min

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The perfect chocolate chip cookie recipe is finally here. Slightly crisp on the outside with plenty of warm chocolate chips on the inside.

The Story Behind the Perfect Chocolate Chip Cookie

When I was growing up, Sundays were always a baking day in my house. Of course, it was also a napping day. I don’t know why 3 hours of church always wore us out! Maybe it was church, or maybe it was that amazing Sunday dinner my mom always cooked.

As soon as I woke up from my well deserved Sunday nap, I needed something sweet to shake that groggy feeling. My mom and I would read through cookbooks trying to find the perfect recipe to make. We usually wound up making a cake or bars of some sort because we both HATED to make cookies. They were always flat and crunchy. Even though the end results weren’t what we were expecting, the part my mom and I hated the most was scooping the cookie dough, putting them in the oven, and letting them cool. I think it was that repeatition that we disliked. They always took so long!

A few years later, I started dating this amazing guy. Turns out his all-time favorite treat was chocolate chip cookies. Unfortunately, I couldn’t make them. Here I am telling him I love to bake, and I can’t bake a measly chocolate chip cookie. Things got pretty serious with this guy, and we wound up married. After 4 years, many failed attempts, and several recipes of chocolate chip cookies, I finally tweaked one recipe just right.

This recipe produced the perfect chocolate chip cookie! They have the perfect crisp on the outside and are so deliciously gooey when they are eaten warm, and then firm up so nicely when cooled. I actually prefer them the next day if there are any left considering my husband gobbles them up by the dozen – no joke! There is no flatness or crunchiness here.

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