The Best Chocolate Chip Cookie Recipe

There’s nothing quite like the smell of freshly baked chocolate chip cookies filling the kitchen. It’s warm, it’s comforting, and let’s be honest—it’s hard not to sneak a few before they’re even fully cooled. I’ve tried dozens of recipes over the years, from “grandma’s secret” to “double-the-butter” versions, and I’ve finally landed on what I think is the ultimate chocolate chip cookie. These cookies are soft in the center with just the right amount of crispiness around the edges, and they’re loaded with gooey, melty chocolate in every bite. Once you try these, I have a feeling this recipe will become your go-to as well.

I remember baking these cookies for the first time on a rainy Sunday afternoon, when the only thing to do was cozy up and make something sweet. The house was filled with that unmistakable, nostalgic smell, and by the time the cookies came out of the oven, we were all eagerly waiting around the kitchen island, ready to dive in. It’s amazing how something so simple can bring so much joy. These cookies have now become a regular in our household, requested by friends and family alike!

this RECIPE

The origin of chocolate chip cookies (and why they’re timeless)

Did you know that chocolate chip cookies were actually a happy accident? Back in the 1930s, Ruth Wakefield, who ran the Toll House Inn, added chopped-up chocolate to her cookie dough, expecting it to melt and blend into the batter. Instead, the chocolate pieces held their shape, and the chocolate chip cookie was born. This humble cookie has remained a classic for decades, evolving into countless variations. While we all have our own twist, there’s something timeless about a well-made, simple chocolate chip cookie with golden edges and a chewy center.

Let’s talk ingredients: the stars of the show

• Butter: I use salted butter for a little extra flavor, but if you only have unsalted on hand, just add a pinch more salt. Softened butter is essential here because it creams well with the sugars, giving you that light, airy base for the cookies.
• Sugars: This recipe calls for both brown and granulated sugar. Brown sugar adds moisture and a bit of chewiness, while granulated sugar helps create those slightly crisp edges. If you want a deeper flavor, try using dark brown sugar—it gives a richer, caramel-like note to the cookies.
• Vanilla extract: A full tablespoon of vanilla might seem like a lot, but trust me, it makes a difference. Vanilla enhances the sweetness and gives these cookies a warm, comforting aroma.
• Flour: Regular all-purpose flour is perfect for these cookies. Just be careful not to overpack it; spoon it into your measuring cup and level it off to avoid a dense dough.
• Baking soda: This helps the cookies rise and gives them a bit of lift. If you only have baking powder, you can substitute it, but keep in mind the texture might be slightly different.
• Chocolate chips: Ah, the main event! Use whatever chocolate chips you love best. I’m partial to semi-sweet, but dark chocolate or even a mix of milk and dark can add a nice contrast. If you really want to go all out, chop up a bar of high-quality chocolate for chunks—those pockets of melted chocolate are heavenly.

Essential kitchen gear for cookie perfection

You don’t need a lot to make these cookies, but a few tools make the process smoother.

• Mixer: A stand mixer or a good electric hand mixer is helpful for creaming the butter and sugars until light and fluffy. This step is key for a great texture.
• Cookie scoop: A #40 cookie scoop (about 1 1/2 tablespoons) is perfect for evenly sized cookies. It keeps everything uniform, so they all bake evenly. If you don’t have a scoop, two spoons work too!
• Baking sheet: Use a baking sheet lined with parchment paper or a silicone baking mat. This prevents sticking and helps the cookies bake evenly without over-browning on the bottom.
• Cooling rack: Cooling the cookies on a wire rack helps them firm up without getting soggy on the bottom. But let’s be honest, sometimes they don’t even make it to the rack!

Step-by-step: Baking the ultimate chocolate chip cookies

1. Preheat the oven

First things first—set your oven to 350°F (175°C). This is the perfect temperature for getting those golden edges without overbaking the center.

2. Cream the butter and sugars

In your mixer bowl, combine the softened butter, brown sugar, and granulated sugar. Mix on medium speed until the mixture turns light and fluffy—about 2-3 minutes. This step helps incorporate air into the dough, which makes the cookies light and chewy. Don’t skip it! (I’ve rushed through this part before and ended up with flatter cookies.)

3. Add the egg and vanilla

Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix until everything is well combined. You want the dough to be smooth and creamy at this point.

4. Add the dry ingredients

Gradually add in the flour, baking soda, and salt. Mix on low speed just until combined. Overmixing can make your cookies tough, so stop as soon as the flour disappears into the dough.

5. Fold in the chocolate chips

Using a spatula, gently fold in the chocolate chips. I like to add a bit extra—there’s no such thing as too much chocolate here! You want each cookie to have chocolate in every bite.

6. Portion and arrange on a baking sheet

Using your cookie scoop or spoons, portion out the dough into 1 1/2-tablespoon mounds. Space them about 2 inches apart on the baking sheet. They’ll spread a little as they bake, so give them room.

7. Bake to golden perfection

Bake the cookies at 350°F for 8-10 minutes. Look for golden edges with a soft center. I usually take mine out at 9 minutes—slightly underbaking them keeps the centers chewy. They’ll continue to firm up on the baking sheet after you take them out, so don’t worry if they look a bit soft at first.

8. Cool (or don’t!) and enjoy

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Or, you know, just eat them warm from the pan—I won’t judge!

Variations and fun twists to try

• Double chocolate: Swap out 1/4 cup of flour for cocoa powder to make double chocolate chip cookies.
• Nutty twist: Add 1/2 cup of chopped walnuts or pecans for some extra crunch.
• Sea salt sprinkle: A sprinkle of flaky sea salt on top before baking takes these cookies to a new level.
• Vegan version: Substitute the butter with vegan butter and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) instead of the egg.
• Gluten-free: Replace the flour with a gluten-free blend that includes xanthan gum for structure. The cookies will still turn out soft and chewy!

How to serve and enjoy these cookies

These cookies are perfect on their own, but if you’re looking to elevate them, try serving them warm with a scoop of vanilla ice cream. The combination of warm, gooey cookie and cold, creamy ice cream is pure bliss. For a more festive vibe, drizzle them with a bit of melted chocolate and sprinkle on some chopped nuts or crushed peppermint (for a holiday twist).

Drink pairings to make them extra special

For a classic pairing, you can’t go wrong with a glass of cold milk. If you’re feeling fancy, try these with a creamy cappuccino or a spiced chai latte. And for adults only, a glass of red wine like Merlot or a smooth bourbon pairs surprisingly well with chocolate chip cookies. The richness of the wine or the caramel notes in the bourbon play beautifully off the chocolate.

Storage and reheating tips

Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze the dough balls and bake them straight from the freezer whenever a cookie craving strikes—just add a minute or two to the baking time. To reheat, a few seconds in the microwave will make them taste freshly baked again!

Scaling up or down

This recipe makes about 24 cookies, but it’s easy to double if you’re baking for a crowd. Just be sure to use a bigger mixing bowl! If you want a smaller batch, halve all the ingredients, but still keep a close eye on baking time, as smaller batches tend to bake a bit faster.

FAQs

1. Can I use unsalted butter?
Yes! Just add an extra 1/4 teaspoon of salt to balance the flavors.

2. What if I don’t have brown sugar?
You can use all white sugar, but the cookies might be a bit crisper and less chewy.

3. How do I keep my cookies soft?
Underbake them slightly and store them in an airtight container. A slice of bread in the container helps keep them soft too!

4. Can I use different types of chocolate?
Absolutely! Try a mix of milk, dark, or even white chocolate for variety.

5. Why did my cookies spread too much?
Over-softened butter or too little flour can cause excessive spreading. Chill the dough slightly if this happens.

Print