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This is the BEST Chocolate Chip Cookie Recipe and the only one you need, seriously. Over a million people have seen this recipe and it has over 500 5-star reviews! One bowl, no mixer, a soft cookie with crisp edges and tons of gooey chocolate chips – this is the recipe YOU need to make.
THIS chocolate chip cookie recipe is the only one that you need. It’s a soft and chewy cookie, full of chocolate, tons of flavor with the best taste, crisp edges and soft, gooey centers. They’re easy to make with no weird ingredients and you can change up the recipe to make any kind of cookie recipe you want.
Important Ingredients
- Butter – I use unsalted butter in all my cookie recipes, unless otherwise specified. I like being able to control the amount of salt added. But you can also use salted butter, just cut down on the added salt. I use MELTED butter in this recipe to create a rich toffee-like flavor, plus you don’t need a mixer!
- Sugar – I use a combination of granulated sugar and brown sugar, but there is more brown than white. The brown sugar and melted butter combine to a toffee-like flavor and keep the cookies soft.
- All Purpose Flour – be sure to measure it correctly. All-purpose flour is important for cookies – it helps create the structure and softness you expect. Too much and the cookie will be dense, to little and they will spread. Type of flour is also important – I don’t recommend substituting other flours in this recipe.
- Chocolate Chips vs Chocolate Chunks – use your favorite milk chocolate chips or semi-sweet chocolate chips – chocolate chunks work too. Or chop up a chocolate bar!
How to make Chocolate Chip Cookies
1. Melt your butter in a large bowl. You don’t even need to use a mixer unless you want to. Measure your sugars correctly and if you remember, allow your eggs to come to room temperature. It’s important to mix the sugars with the butter first, to allow the sugar to start to dissolve to create that toffee-like flavor.
2. Add white sugar and brown sugar to the melted butter and stir until combined. Add a whole egg, baking soda, vanilla, and salt. Stir. Again, you don’t need a mixer unless you want to use one.
3. Combine flour into the wet ingredients. Stir in chocolate.
4. Use a cookie scoop to scoop 1- or 2-tablespoon balls and place on a cookie sheet covered with parchment paper or a baking mat. Chill the dough at least 30 minutes! Chilling the dough allows the butter to harden so they stay soft in the oven and don’t flatten too much, and it also allows the flavors to come together.
5. Once chilled, space cookies 2-inches apart on baking sheet bake at 350° until they’re just no longer glossy and light golden around the edges.
Freezing Cookie Dough
Scoop the balls of chocolate chip cookie dough onto your cookie sheet, cover with plastic, and freeze the cookie sheet until the dough balls are frozen. Then place them in an airtight container and store in freezer.
How to bake cookies from frozen cookie dough:
- You can bake these directly from frozen as directed. Place them spaced on a cookie sheet lined with parchment paper or silpat baking mats and bake until they just loose their glossy sheen.
- You can also let them thaw in the refrigerator overnight or on the counter for 30 minutes before baking. They’ll turn out perfect!
Storing & Freezing Baked Cookies
- Store the cookies in an airtight container at room temperature for several days.
- Freeze baked cookies in an airtight container or gallon size bag after they’ve cooled. Thaw on the counter or heat on 50% power in the microwave for a the best chocolate chip cookie anytime you want.
Expert Tips
- You can double this cookie recipe, make the cookies as big or small as you want.
- You can turn them into pan cookies or cookie cakes and add any mix-ins you like. Think of the recipe as a blank canvas.
- Be sure to use the types of chocolate chips you like.
- I also like sprinkling these with sea salt for salted chocolate cookies.
FAQ about Chocolate Chip Cookies
They might be TOO cold! If you’ve chilled them longer than an hour or two, or if you’ve frozen the dough, then they might be so cold the heat of the oven can’t catch up. What to do: press them slightly with the palm of your hand before they go into the oven. This helps start them to spread out – but don’t worry they won’t spread too much!
Do not over bake these – they are done as soon as the edges are light golden and the center is no longer glossy.
BEST Chocolate Chip Cookie recipe
Ingredients
- ½ cup (113g) unsalted butter, melted
- ⅓ cup (66 g) granulated sugar
- ½ cup (104g) packed light brown sugar
- 1 large egg
- 1 teaspoon (5ml) vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- 1 ½ cups (255g) chocolate chips (semi-sweet or milk)
Instructions
- Note: This dough requires chilling.
- Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
- Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
- Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
- Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
- Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.
Recipe Video
Recipe Notes
- Makes 22-24 (2-tablespoon) cookies or about 36 (1-tablespoon) size.
- Double or triple this cookie recipe to make even more cookies.
- How to freeze: Freeze baked cookies in an airtight container for up to two months.
- Freezing cookie dough: Freeze balls of cookie dough in a single layer. Once frozen you can put them in an airtight bag or container. Bake directly from frozen as directed (allow cookies to thaw on cookie sheet while oven preheats).
- If your cookies don’t seem to be flattening, you can press them lightly before or during baking with the palm of your hand to help them along. This happens sometimes when they are very cold, and it can also happen with different brands of ingredients.
- Try using white chocolate chips or a combination of milk, semi-sweet, and white chocolate chips instead of all one flavor. You can even substitute butterscotch or peanut butter chips, or add your favorite nuts. Just keep the amount of add-ins to 1 1/2 cups.
- Bake 1 tablespoon cookie dough balls for 8-12 minutes.
I lost count on how many chocolate chip cookie recipes I have tried. I made these yesterday, but with browned butter….. The recipe says it all!!!!!!!! This will be my go to from now on. My husbands eyes rolled back when he tried one 😂 thank you!!!
These are REALLY good! I used 1/3 c Milk Chocolate chips, 1/3 c White Chocolate chips, 1/3 c Semi Sweet Mini Chocolate chips, & 1/2 c salted roasted Pecans. They were good, I mean good! The kind you see at a food place wrapped in cellophane or in a cookie jar on the counter that costs $3. They are SWEET but I wanted a sweet cookie. U can get a choc chip biscuit if you dont want sweet.
Mine were too fluffy. I had to use a whisk to mix them. I’m not sure what I did wrong. They were still good just wayyy to thick. I’m new at this baking stuff lol.
Nice cookies. Wouldn’t say they were the “best” but still tasty. Prep was easy enough although way too many chocolate chips compared to the amount of total dough created. Dough size was nowhere near enough to make 24 cookies – we made 14. Chill time was about an hour. Cooking time was 15 minutes at 180 celcius before taking them out. Had to flatten them after 10 minutes as they were still mounds. Overall pretty good but probably wouldn’t go out of my way to find this exact recipe again in the future.
You should make 24. They can’t be too big in order to bake properly, so no wonder it didn’t work out for you.
These were great! I just changed the rules a little bit. I didn’t chill for 3 hours. Just 10 minutes. I used simply chocolate chips instead. I had no problem with anything . They were yum!
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