The Best Chocolate Chip Cookie Recipe
You’re looking at the best chocolate chip cookie recipe. Perfected over a period of 6 years, the 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 say, it is *finally* absolute perfection. These are the best homemade chocolate chip cookies, period. 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 recipe, you 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 sugar, butter, egg, chocolate chips, etc and makes these the best chocolate chip cookies.
- They will stay soft and chewy! IMO, these 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 cookies, but not too much. It’s a win-win.
- Finally, they freeze exquisitely well (both baked and as dough!) Which means you can essentially have an instant delightful cookie whenever the fancy strikes. Which, trust me, once you eat these homemade chocolate chip cookies will be all the time.
Ingredients
- Salted butter, softened – I use salted butter, if using unsalted butter add an extra pinch or two of salt to the cookie dough.
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract – No, that 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 reality, simple 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 mixer, cream together the butter, granulated 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 flour, baking 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 paper, a 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 quickly, which 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 honest, I 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 butter, softened
- 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 mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.3/4 cup (167g) salted butter, softened , 1/2 cup (123g) brown sugar , 1/2 cup (115g) granulated sugar
- Scrape the sides of the bowl and add in the egg and vanilla extract. Mix until well combined.1 egg, 1 tbsp vanilla extract
- Add in the flour, baking soda and salt. Mix until a soft but not sticky dough forms.2 cups (304g) all-purpose flour, 1 tsp baking soda , 1/2 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 paper, a 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 baked, these 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 cookies, they will last for up to 3 months.
How to freeze cookies
I have a post all about how to freeze cookies, but here’s the basics: let your cookies cool completely and then seal in a freezer bag, careful 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?
Oh, absolutely! I recommend freezing the dough after it has been shaped into balls. For my trademark tips, check 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 hour, or 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 open, the 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 that, make 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 cookies, so I usually don’t flatten them. But you definitely can if you’d like!
This may sound counter-intuitive, but 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 for, I would recommend giving this recipe a try: chocolate chip cookies without brown sugar.
Yes, but you will still want to make sure that there is a rising agent in dough to give your cookies a nice, fluffy, chewy texture. I have a post all about baking soda substitutes that you might be interested in checking out.
I was pleasantly surprised how wonderful and slightly different these choc chip cookie taste. They really are the best flavored ones I have had! My daughter made them easily. Make these cookies!!
I made these tonight! Special request from my grandson who is celebrating his 16th birthday ❤️ He says it’s the best chocolate chip cookie he’s ever had and I have to ageee!
It’s super quick to put together – one bowl mixing!
Made this recipe exactly as written and it was all that was promised and more!! Highly recommend.
This is my go to chocolate chip cookie recipe! I searched for the perfect recipe for years and finally landed on this one. They are perfection!
these were so yummy and easy to make, they only took a little longer than Conan Grays album Found Heaven, (which should be longer anyway) didn’t use so many dishes so that is was a pain to clean up, and just the perfect cookies to make on a lazy Sunday!!
The recipe is fabulous I made some today to practice and they are lovely they taste and look delicious I’m going to bring them to there’s and rug show on may 2nd thanks for the recipe
These are perfect I have no words on how amazing these are
I had a blast making this recipe. The details that are provided ensure perfection. Right down to the note of nine minutes and 30 seconds for baking time, I don’t think it’s fussy. I set my timer for eight minutes, then checked on the batch. I ended up pulling them out at nine minutes and 30 seconds. They were perfect! I appreciate how I benefit from your tips and tricks. I made two batches, after the first one was a little flat, I checked the date on my ‘very old’ baking soda. Got some new stuff and wouldn’t you know it…cookie perfection! They were a great size, yummy ratio of cookie to chip, and held together while being super chewy and soft. I now have been gifted all three of your cookbooks by my sweet husband. I continue to learn from you. I really appreciate that I can count on your recipes to deliver.
These cookies came together quickly and tastes great. They had a delightfully chewy texture and the perfect crispy edges.
Your thoroughness is greatly appreciated. After my first batch was a little flat I checked the date on my baking soda. Wouldn’t you know it? It was very old. (Insert facepalm here) After getting some fresh goods, I was ready to rock ‘n’ roll. The second batch came out so perfect, I made a third. These cookies are a great size, excellent chip to cookie ratio, hold together nicely, and are soft and chewy. I appreciate that I can rely on your recipes to absolutely deliver. My hubby has gifted me all three of your cookbooks. I continue to learn from you while sharing and enjoying yummy treats. Side note, nine minutes and 30 seconds ended up being perfect for me too. I don’t think it’s fussy.