The Best Chocolate Chip Cookie Recipe
You’re looking at the best chocolate chip cookie recipe. Perfected over a period of 6 yearsthe flavor and texture are spot on and work every time!
The BEST Chocolate Chip Cookies
I have been deeply invested in creating the best chocolate chip cookie recipe for over 6 YEARS. And i’m thrilled to sayit is *finally* absolute perfection. These are the best homemade chocolate chip cookiesperiod. Here’s what makes them so great:
- They will work EVERY SINGLE TIME you bake them. There are no failed attempts here. If you follow this recipeyou can guarantee you will be eating on of the best cookies of your life in a matter of minutes.
- The flavor does NOT quit. And I’ll tell you the secret reason why. These cookies are vanilla-forward. So much so that you might think there is a typo in the recipe. It’s not a typo – the vanilla really pulls out all of the flavor of the brown sugarbuttereggchocolate chipsetc and makes these the best chocolate chip cookies.
- They will stay soft and chewy! IMOthese have the best texture of any chocolate chip cookie ever and they will still have that texture the next day. These won’t turn into dry bricks and disappointment when they cool.
- This recipe makes the perfect amount. You’ll end up with a lot of cookiesbut not too much. It’s a win-win.
- Finallythey freeze exquisitely well (both baked and as dough!) Which means you can essentially have an instant delightful cookie whenever the fancy strikes. Whichtrust meonce you eat these homemade chocolate chip cookies will be all the time.
Ingredients
- Salted buttersoftened – I use salted butterif using unsalted butter add an extra pinch or two of salt to the cookie dough.
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract – Nothat isn’t a typo for the vanilla. These are a vanilla-forward cookie and it makes them my FAVORITE ever.
- All-purpose flour – I get asked all the time what the best flour for chocolate chip cookies is. The honest truth is that I have tweaked this recipe for years and in realitysimple all-purpose flour works perfectly here.
- Baking soda
- Salt
- Favorite chocolate chips – Use whatever chocolate chips are your favorite or what you have on hand. You can even chop up a chocolate bar and use it in this recipe. I like ghirardelli chocolate chips for these because they are so smooth and rich.
Instructions
- Preheat the oven to 350° F.
- In the bowl of a stand mixer or with an electric hand mixercream together the buttergranulated sugar and brown sugar until light in color and fluffy in texture. This will take about 2 minutes.
- Scrape the sides of the bowl and add in the egg and vanilla extract. Mix until well combined.
- Add in the flourbaking soda and salt. Mix until a soft but not sticky dough forms.
- Fold in your favorite chocolate chips.
- Scoop the dough out into 1 1/2 tbsp portions (a #40 cookie scoop works great here) and arrange on your cookie sheet. Can use parchment papera silicone mat or an ungreased cookie sheet.
- Bake at 350° F for 8-10 minutes or until the cookies have spread and are just beginning to turn golden brown on the edges.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Best temp to bake Chocolate Chip Cookies
This recipe uses the typical 350° F – this will allow the cookies to spread just slightly but won’t melt the butter too quicklywhich would make them thin and crunchy instead of the soft & chewy we’re going for.
How long to bake these cookies
Bake these cookies for 8-10 minutes or until the cookies have spread and are just beginning to turn golden brown at the edges. If we’re being honestI swear by baking them for 9 minutes and 30 seconds – but that just feels fussy to write in the recipe.
Best Homemade Chocolate Chip Cookies
Ingredients
- 3/4 cup (167g) salted buttersoftened
- 1/2 cup (123g) brown sugar
- 1/2 cup (115g) granulated sugar
- 1 egg
- 1 tbsp vanilla extract
- 2 cups (304g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (200g) favorite chocolate chips
Instructions
- Preheat the oven to 350° F.
- In the bowl of a stand mixer or with an electric hand mixercream together the buttergranulated sugar and brown sugar until light in color and fluffy in texture.3/4 cup (167g) salted buttersoftened1/2 cup (123g) brown sugar1/2 cup (115g) granulated sugar
- Scrape the sides of the bowl and add in the egg and vanilla extract. Mix until well combined.1 egg1 tbsp vanilla extract
- Add in the flourbaking soda and salt. Mix until a soft but not sticky dough forms.2 cups (304g) all-purpose flour1 tsp baking soda1/2 tsp salt
- Fold in your favorite chocolate chips.1 cup (200g) favorite chocolate chips
- Scoop the dough out into 1 1/2 tbsp portions (a #40 cookie scoop works great here) and arrange on your cookie sheet. Can use parchment papera silicone mat or an ungreased cookie sheet.
- Bake at 350° F for 8-10 minutes or until the cookies have spread and are just beginning to turn golden brown on the edges.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Video
Nutrition
Storage
If eating freshly bakedthese chocolate chip cookies are best stored in an airtight container at room temperature for up to 3 days. If you’re choosing to freeze your cookiesthey will last for up to 3 months.
How to freeze cookies
I have a post all about how to freeze cookiesbut here’s the basics: let your cookies cool completely and then seal in a freezer bagcareful to omit as much air as possible. Label the bag with the type of cookie and date it. Pop in the freezer and use within 3 months!
Can you freeze cookie dough?
Ohabsolutely! I recommend freezing the dough after it has been shaped into balls. For my trademark tipscheck out this post on how to freeze cookie dough! But here’s the gist:
- Shape the dough into balls and place on a baking sheet.
- Put the baking sheet in the freezer for about an houror until the dough balls are firm.
- Transfer the frozen dough balls to an airtight container or resealable plastic bag. Voila! They’re ready to freeze for up to 3 months.
FAQs
My first guess is that your baking soda is old! Check the date on it and make sure it hasn’t expired. The longer your baking soda is openthe less effective at giving a rise it will be! Humidity and elevation can also play a role in the height of your cookies. Try adding up to 1/4 cup of flour to the dough and see if that helps.
The best part about these chocolate chip cookie recipe is that it is engineered to yield soft cookies – so science is on your side! Beyond thatmake sure that you aren’t overmixing your dough and that you aren’t overbaking them!
I try really hard to give you recipes that don’t need to be chilled before baking – because who has time for that? You do not need to chill this chocolate chip cookie dough prior to baking (and they turn out perfectly!)
I like to use a cookie scoop to make sure all of my cookies are the same size and will bake evenly. I love the shape a cookie scoop gives my cookiesso I usually don’t flatten them. But you definitely can if you’d like!
This may sound counter-intuitivebut make sure you don’t overmix your cookies! This will make sure your dough doesn’t become tough – allowing the rising agent to do its job and yield a fluffy cookie.
Yes! You can. If that’s what you’re looking forI would recommend giving this recipe a try: chocolate chip cookies without brown sugar.
Yesbut you will still want to make sure that there is a rising agent in dough to give your cookies a nicefluffychewy texture. I have a post all about baking soda substitutes that you might be interested in checking out.
I’ve made these about a dozen times now because they’re the BEST everseriously. I’ve shared them with everyone I know and they devour them. Alsomine have always come out plump. If yours are flat you may be melting the butter rather than just letting it softenor maybe forgot the baking soda haha. Thank you for this amazing recipe!! 🍪
Wow amazing! I just made these exactly how your recipe was and they came out perfect. Thank you so much for all your efforts.
Oh my! I just tried this and the cookies and they was spreading big. I used my small cookie cutter to them. What happened? I followed the recipe step by step.
Hiif your cookies are spreadingadd about 1/4 cup more flour to your cookie dough. Differences in climate and elevation can make cookies spread more or less based on your location.
Spot on recipe which yields tastynot too sweetgreat texture cookies! This one’s a keeper! Thank you for the hard work and precise measurements that went into this recipe 😉
HeyGluten Free peeps out there… I tried this using Bob’s Red Mill 1-for-1 and it worked perfectly. My family couldn’t tell it was GF.
I did make couple of other minor tweaks. I put the dough in the refrigerator over night. Made 20 golf-ball sized balls and baked at 350 for 12 minutes. Alsouse good melty chocolate (the “super semi sweet” in the gold bagnot the stuff in the yellow bag)—huge difference!!! Came out perfect.
Thank you for the gluten free comment. I was going to try this with King Arthur 1:1.
Okay the past two months ive started trying to bake chocolate chip cookiesive tried around 7-10 different recipes
This is the first one to actually come out like the pictures
They dont go flatthey are perfectly chewy/firm everyone in my family loves them and have said these were the best i made. My new go to recipe i dont have to look for another!!
Thank you for these great cookie recipes. I will be making them for the holidays. Do you have xmas recipes ?
So glad you loved them! YesI have several Christmas recipes. Just search ‘Christmas’ on my site and you’ll see a large selection of festive cookies to choose from!
i haven’t made them yet for I am making them in the morningbut thank you for making the website easy to navigate. thank you
I made these for the first time and I didn’t do something right I followed directions all the way through and they aren’t flatting they are cooking in round shape
I’m telling yathis was my first time making cookies ever… since my boyfriend got me a new kitchen aid. My kids and I made this recipe tonight & THEY ARE TO DIE FOR! I’m not even much of a cookie eaterbut I had 4 already & could keep going! Glad I found this recipe.