Every baker needs an incredible chocolate chip cookie recipe in their back pocket and this is mine. I’m declaring this the world’s best chocolate chip cookie recipe and it comes straight from the pages of my debut cookbook, Stuffed: The Sandwich Cookie Book. Before gracing the pages of my first cookbook, I tinkered with this recipe for many, many months because I wanted it to be nothing short of perfect. I’m so thrilled to finally share my absolute favorite cookie with you!
I’ve gotta say, this cookie recipe was worth waiting for! It’s simply the best. Crisp edges, chewy middles and layer upon layer of gooey, melted chocolate, this cookie checks ALL the boxes! Trust me…one bite and this beloved recipe will be on repeat in your kitchen. (confession: I make these cookies at least once a week! They’re just that good!!)
What makes these chocolate chip cookies so good?
Get ready for the best chocolate chip cookie recipe of your life! These cookies are crazy delicious and they’re made in minutes with zero chill time and no fussy ingredients. Here’s what makes these cookies the best ever:
- Mouthwatering flavor – a rich, buttery cookie dough with loads of delicious chocolate flavor in every bite. This cookie has the perfect balance of salt and sweet that will keep you coming back for more!
- Incredible texture – perfectly soft and gooey on the inside and crisp and chewy on the outside. They bake up big and thick but not cakey.
- Easy to make – Now you can bake a batch of delicious homemade cookies the minute the craving strikes. Using cold butter straight from the fridge means you can get right to mixing the dough while you preheat the oven. Once the dough is made, it’s ready to scoop and bake. Did someone say warm gooey cookies in less than 20 minutes…yes please!
Ingredients for homemade chocolate chip cookies
These cookies are super easy to make using all the standard chocolate chip cookie ingredients you probably already have in your pantry. Here’s what you’ll need:
- Flour – we’re using regular all-purpose flour to give these cookies structure and chew. For best results, use a kitchen scale to weigh the flour.
- Butter – no need to melt your butter or wait for it to reach room temperature. This recipe uses cold, cubed butter straight from the fridge so you can whip up a batch of warm ccc’s whenever the craving strikes!
- Sugar – a combination of granulated and light brown sugar give these cookies sweetness and texture
- Eggs – an extra egg yolk makes these cookies perfectly soft and chewy
- Baking soda – make sure your baking soda is fresh!
- Cornstarch – just a pinch for a soft and tender texture. Don’t skip it!
- Vanilla – that’s not a typo. A full tablespoon of vanilla adds depth of flavor. Be sure to use the good stuff and steer clear of anything labeled “artificial”!
- Salt – a dash of salt in the dough and a sprinkle on top helps to enhance the flavors of the other ingredients.
- Chocolate chips – I like to use LOTS of chocolate chips for the ultimate ooey, gooey cookie. I find that mixing a few different varieties and sizes of chocolate chips gives them incredible taste and texture. I’m currently obsessed with this combo: Ghirardelli semi-sweet chocolate chips mixed with Ghirardelli 60% bittersweet and Trader Joes’s semi-sweet chocolate chips. I use about 1/3 of each.
How to make the best chocolate chip cookies
You won’t believe how simple these cookies are to make! Just grab your cold butter straight from the fridge and whip up the dough while you preheat your oven. Follow this step-by-step guide and check the recipe card below for the complete ingredient list and detailed instructions. Be sure to follow the recipe to a T.
Step 1: In the bowl of a stand mixer fitted with the paddle attachment, add the cold, cubed butter, granulated and light brown sugar.
Step 2: Beginning on low speed, beat the butter and sugars together. Gradually increase the speed and continue creaming the butter and sugars together for 4 to 5 minutes. There should be no visible chunks of butter in the bowl. Scrape down the sides of the bowl.
Step 3: Add the egg and egg yolk, one at a time. Mixing for about 15 to 20 seconds after each addition. Scrape down the sides of the bowl and add the vanilla. Mix on low speed until incorporated.
Step 4: In a separate bowl, whisk together the flour, baking soda, cornstarch and salt. Add the dry ingredients to the mixture in two additions. Mix on low speed to combine and scrape down the sides of the bowl as needed.
Step 5: Do not overmix the dough – stop when a few streaks of flour remain. Scrape down the sides of the bowl once more.
Step 6: Add the chocolate chips all at once, mixing until just combined. Reserve a few tablespoons of chocolate chips to place on top of the cookies if desired.
Step 7: Bake one cookie sheet at at time on the center rack in a 375°F oven. After about 6 minutes, open the oven and carefully lift the cookie sheet about 4 inches off the rack. Drop it firmly back onto the rack. This helps the cookies to spread and creates those delicious puddles of melted chocolate throughout the cookie. Close the oven door and continue baking for 2 to 3 more minutes. The trick to getting that delicious soft and chewy texture is not to over bake the cookies. I never bake the cookies more than 9 minutes.
Step 8: Carefully remove the cookies from the oven and if they are mounded on top, drop the cookie sheet firmly on the countertop (place a cooling rack or kitchen towel underneath) once more to help the cookies spread before cooling. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a cooling rack. Sprinkle with flakey sea salt before serving, if desired.
How to scoop cookie dough
You might be tempted to eyeball the scoops, but for picture perfect, evenly baked cookies, try these tips!
Step 1: For best results, use a cookie scoop and a digital kitchen scale to portion out the dough into equal scoops. For this recipe, I make the cookies bakery-style big using a large scoop to divide the dough into 2 – 2.5 ounce balls.
Step 2: Place the cookie dough balls onto a parchment lined baking sheet, about 2 to 3 inches apart to allow for spreading in the oven. If freezing the cookie dough, place the scoops on a parchment lined baking sheet in the freezer for about an hour, or until firm. Transfer the cookie dough balls to a large freezer bag and freeze for up to 3 months.
Step 3: If baking the cookies right away, top each ball with a few extra chocolate chips. Be careful not to flatten the dough.
Tips for perfect cookies
I’ve made a few thousand cookies in my day (it’s a tough job, but someone’s got to do it!) and you can find all of my expert tips and tricks inside my cookbook, Stuffed. Here’s a handful of my best tips to help you whip up perfectly baked cookies every time.
Use a kitchen scale. I probably sound like a broken record at this point but I cannot stress enough how important it is to weigh your dry ingredients properly. Adding too much flour to the dough is the number one reason that most recipes fail. Too much flour prevents the cookies from spreading properly and leads to a puffy, cakey cookie. If you do not have a scale, be sure to measure your flour using the “spoon and level method”. First, fluff up the flour using a fork. Then use a large spoon to transfer the flour to a measuring cup, being careful not to pack it in. Overfill the cup slightly and then use the back of knife or spatula to sweep the excess flour off the top.
Follow the recipe exactly as written. Chocolate chip cookies are hands down my absolute favorite dessert. I eat them more often than I probably should admit and I am very particular when it comes to both taste and texture of a chocolate chip cookie. All that is to say that I tested this recipe over and over (and over) again to ensure that your cookies will bake up as pretty as they are delicious. I highly recommend following the recipe as written. Do not substitute ingredients, reduce the sugar or omit an egg. The final result will not be what you see here.
Mix in a variety of chocolate chips. The more chocolate the better I always say! I find that using a combination of different sizes and varieties of chocolate chips makes for one very delicious cookie. As mentioned above, while I highly recommend you do not make any substitutions to the recipe, I do give you permission to mix up the chocolate chips any way you like. Experiment with different combos or just throw in any open bags you have sitting in your pantry.
Do not over bake. The perfectly soft and chewy texture of these chocolate chip cookies (and most cookies actually) is all thanks to the fact that we under bake the cookies ever so slightly. Be sure to pull the cookies from the oven when the edges are set and golden brown. The centers should be puffed up, pale and still slightly under baked. The residual heat from the hot cookie sheet will continue to bake the cookies even after you remove them from the oven. As the cookies cool, they will slowly deflate and give you soft, melty middles.
Top with flakey sea salt. Try it once and you’ll be hooked! Flakey sea salt is mandatory in my book. Not only does it balance the sweetness of the cookie but it really makes the chocolate flavor sing!!
How to store
Mark my words. These cookies will disappear FAST! If you do happen to have a few left over, store them tightly covered at room temperature for up to four days. You can toss a slice of bread in the container to keep the cookies soft and fresh for an extra day or two. To freeze the cookies, cool them completely and then place flat inside a large freezer bag. Freeze for up to 2 months.
I love eating chocolate chip cookies straight from the freezer, but you can also defrost them at room temperature for about 20 minutes before serving. Or heat them in a 300°F oven for 5-6 minutes for a quick and delicious dessert.
There are a number of reasons that your cookies may turn out puffy and cakey. First, check that you did not add too much flour. For accurate results, use a digital kitchen scale to weigh all of your dry ingredients. Second, check the temperature of your oven using an oven thermometer. If your oven is running cold, the cookies may not spread properly in the oven. Finally, check that you creamed the cold butter and sugars together properly and try creaming them for a bit longer to make sure the ingredients are well incorporated.
For the best texture, always, ALWAYS, under bake your cookies slightly. The cookies are done when the edges are set and just beginning to turn golden brown but the centers of the cookies will still look pale and slightly under baked. The residual heat from the baking sheet will continue to bake the cookies once they are removed from the oven.
Absolutely! I have had the most success using King Arthur Gluten Free Flour or Bob’s Red Mill Cup-For-Cup Gluten Free Flour. Make sure that whatever gluten free flour blend you use has xanthan gum listed in the ingredients. Keep in mind that substituting gluten free flour will slightly alter the taste and texture of the cookies.
Of course! This dough freezes beautifully and is perfect for last minute cookie cravings or a late night snack. Simply freeze the cookie dough balls in a large freezer bag and then place directly on a parchment lined baking sheet into the oven at 375°F. You may need to add a minute or two to the baking time.
Yes! Chopped chocolate works great. These cookies would also be delicious with chocolate chunks, toasted nuts, toffee bits or M&M candies.
These classic ccc’s are delightful on their own, paired with a glass of your favorite milk or as bookends for a giant scoop of vanilla ice cream. Add this recipe to the top of your baking list – everyone will LOVE these cookies!
If you make this recipe, or any other recipe from the blog, please tag @brownedbutterblondie #brownedbutterblondie on Instagram. I love seeing what you’re baking in your kitchens!
If you love this Best Chocolate Chip Cookie Recipe, try these easy and delicious cookie recipes next:
Look no further for the best chocolate chip cookie recipe! Using cold butter straight from the fridge means you can whip up the dough while you preheat the oven. No chilling required, just scoop and bake! Enjoy perfectly soft and chewy cookies in 20 minutes or less!
- 2 3/4 cups (345 g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (226 g) unsalted butter, cold and cubed
- 3/4 cup (150 g) light brown sugar, packed
- 2/3 cup (130 g) granulated sugar
- 1 egg, plus 1 egg yolk, room temperature
- 1 tablespoon vanilla
- 2 1/4 cups (405 g) chocolate chips (I use a mix of semi-sweet, bittersweet and dark chocolate chips)
- flakey sea salt, for sprinkling (optional)
- Preheat the oven to 375°F. Line two baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the cold butter, brown sugar and granulated sugar on low speed. Gradually increase the speed and cream the butter and sugars together for 4 to 5 minutes, until pale and fluffy. There should be no visible chunks of butter in the mixture. Scrape down the sides of the bowl.
- Add the egg and egg yolk, one at time, stopping to scrape down the sides of the bowl between each addition.
- Mix in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, cornstarch and salt.
- Add the dry ingredients to the butter and egg mixture in two additions. Mix on low speed until just combined. Do not over mix.
- Add the chocolate chips all at once and mix for just 10 seconds to combine. Do not over mix the dough.
- Remove the bowl from the mixer and use a large cookie scoop to divide the dough into 2 ounce cookie dough balls. Place on a parchment lined baking sheet.
- Roll the cookie dough balls between the palms of your hands until smooth. Work quickly so that the dough does not get too warm.
- Place the balls of cookie dough 2 to 3 inches apart on the prepared cookie sheets. Top each ball with a few extra chocolate chips if desired. Bake in the center rack of the oven for 9 to 10 minutes. Check the cookies around 7 minutes into baking. If the cookies are still mounded on top, lift the cookie sheet about 3 to 4 inches above the baking rack and drop it firmly. Repeat if needed. This will flatten out the cookies and help create delicious pools of melted chocolate.
- The cookies are done when the edges are set and slightly golden brown. The centers of the cookies will still look pale and slightly under baked. Do not overbake the cookies or they will be dry and crispy instead of soft and chewy.
- Remove the cookies from the oven and allow to cool on the baking sheet for 5 to 10 minutes before carefully transferring to a cooling rack.
- Sprinkle with flakey sea salt before serving if desired.
Store cookies tightly covered in a cool, dry place for up to 4 days.
Cookies may be frozen.
To freeze the cookie dough, scoop the dough into balls and place on a parchment lined baking sheet. Freeze for 1 hour and then transfer the cookie dough balls into a large freezer bag. Freeze for up to 3 months. When ready to bake, transfer the cookie dough straight onto a parchment lined baking sheet and bake at 375°F as directed, adding an extra minute to the baking time if neeeded.
To freeze the baked cookies, cool completely before placing in a large freezer bag. Freeze for up to 2 months. Defrost at room temperature for 20 minutes before serving or reheat in a 300°F oven for 5 minutes.