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.
These were great!
These cookies taste amazing! I’ve made them multiple times and everyone always asks for more.
I need to know if it is packed brown sugar or just measured
You’ll use packed brown sugar.
Butter straight out of the fridge or at room temperature?
Your butter should be softened (room temperature!).
Do you suggest light or dark brown sugar?
I used light brown sugar, but dark will also work here! It will just alter the flavor slightly.
love this recipe. thank you
These cookies are easy and delicious. The whole family loved this cookie recipe. Yum!
I love them so much! Their chewy and they have a great texture 😋
I made these for my family and employees! They loved them! The extra vanilla is such a brilliant idea. I appreciate that I did lot need to refrigerate them before baking. I know times vary for baking but I found 11mins to be the perfect baking time. Soft in the middle with a bit of a light crunch around the outside of the cookie. This will be my go to recipe.
I’ve made these cookies probably a hundred times and always get asked for more! These cookies are fantastic, easy to make, and a true favorite for all my friends and family! No matter what holiday is coming up, the first question I’m always asked is “can you bake those amazing cookies!” I have made this recipe so much that I’ve memorized it by heart and is sure to be one I pass down to my future kids!
This recipe is quick and easy to follow and makes the most delicious chocolate chip cookies, they are a fan favorite every time I make them.
My husband and I have made this recipe multiple times and they are perfect every single time. This one, Karli’s other chocolate chip recipe with the corn syrup and the chipless chocolate chip cookies are my faves.
I love these cookies so much! I’ve made them probably 100 times by now and no matter how many I make, I’m always asked for more! These cookies are fantastic, easy to make, and family approved! Each holiday I’m asked “can you bring those amazing cookies!” I’ve made them so much that I’ve memorized the recipe! This is definitely a recipe I’m going to pass down to my future kids!
how many sticks of butter?
This calls for 3/4 cup of butter or 1.5 sticks!
Love this recipe! Made a triple batch and froze the extra cookie dough so we can enjoy later!!