The Foolproof Chocolate Chip Cookie Recipe I Use Every Time (Perfect Results with One Simple Ratio)

🌿 Dr. Bess Official – Wellness, Faith & A Healthier You 🌿 Welcome to Dr. Bess Official, a channel dedicated to nurturing your body, mind, and spirit. Here, wellness meets faith through practical health tips, uplifting prayers, and empowering insights from God’s Word—all designed to help you live a healthier and happier life. “The Foolproof Chocolate Chip Cookie Recipe I Use Every Time (Perfect Results with One Simple Ratio)” “Hey everyone! These are literally the best chocolate chip cookies I’ve ever made — chewy edges, soft centers, and they come out perfect every single time. The secret? I stopped measuring with cups and switched to one dead-simple ratio. Let’s make them together!” [Quick graphic: “2.3 : 1 : 0.7 : 0.8 : 0.5 → Flour : Butter : White : Brown : Eggs”] “Write this down or screenshot it — once you know the ratio, you can make any amount you want.” “For today I’m using 500 g of flour as my base — that gives us about 24 big cookies.” • “500 g all-purpose flour” • “215 g unsalted butter — softened” • “150 g granulated sugar” • “175 g brown sugar” • “2 large eggs” • “1 tablespoon vanilla” • “1 teaspoon baking soda” • “1 teaspoon salt” • “260 g chocolate chips (or chunks!)” “Step 1: Cream the butter and both sugars together until it’s light and fluffy — about 2–3 minutes on medium speed.” [Taste test the creamed mixture] “Mmm, already dangerous.” “Add the eggs and vanilla — beat until smooth.” [Switch to bowl of dry ingredients] “While that’s going, whisk together your flour, baking soda, and salt.” (dumping dry into wet): “Now gently fold the dry ingredients into the wet — stop as soon as it’s combined. We don’t want tough cookies!” [Stirring in chips by hand] “Last but definitely not least — the chocolate. I’m using 260 g today, but honestly… more is always welcome.” “Look at that perfect dough! Now the pro move: chill it for at least 30 minutes. You can even do overnight — it makes the flavor deeper and keeps them thick.” [Time-lapse of dough in fridge → scooping] (scooping with a cookie scoop): “Scoop about 1.5 tablespoons — I love this scoop because every cookie is the same size. Space them 2 inches apart on a parchment-lined tray.” [Put tray in oven] Host: “350°F or 175°C for 10–12 minutes. You want golden edges and a slightly underdone center — they’ll finish cooking on the tray.” [Timer dings → pull tray out] (tapping cookie): “Leave them on the tray for exactly 2 minutes — this is when the magic happens. Then transfer to a rack.” “Oh my gosh. Crispy edge, gooey center, perfect salt kick… these are dangerous. And the best part? Next time you want cookies, just remember the ratio and scale it however you want.” The Ratio (by weight) Flour 2.3 × Butter 1 × White sugar 0.7 × Brown sugar 0.8 × Eggs 0.5 “Drop a like if you’re baking these this weekend, and tell me in the comments: team chewy or team crispy? See you in the next one!” Subscribe more quick recipes like this. See “Full recipe in description” Happy baking — your cookies are about to go viral. Learn how to make the best *chocolate chip cookies recipe* using a simple ratio! This *baking* tutorial shows you how to create a delicious *dessert* that's *homemade* and so *easy cookies* to make. Get ready for the perfect *recipe* for soft and chewy cookies, you'll learn **how to make chocolate chip cookies**!