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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!
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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.
Best Chocolate Chip Cookie Recipe 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 – Just regular all-purpose flour works great
- 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!
Best flour for Chocolate Chip Cookies
I have tweaked this recipe for YEARS and in reality, simple all-purpose flour works perfectly here.
How to make the Best Chocolate Chip Cookies
- 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 Chocolate Chip 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.
Variations on the Best Chocolate Chip Cookies Recipe
I love these as straight-up chocolate chip cookies, but there is no reason you can’t get fancy with them! Feel free to add in a mix of chocolate types, chopped nuts, or whatever you please.
How to store Chocolate Chip Cookies
Once cooled, store your cookies in an airtight container on the counter for 3-5 days!
Can you freeze chocolate chip cookies?
Yes! These chocolate chip cookies freeze really well and can be stored in a resealable freezer bag for up to 3 months.
How to freeze Chocolate Chip 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 Chocolate Chip 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.
How long do Chocolate Chip Cookies last?
If eating freshly baked, consume within 3 days for the ultimate experience! If you’re choosing to freeze your cookies, they will last for up to 3 months.
Best Ever Chocolate Chip Cookies FAQs
Why are my chocolate chip cookies flat?
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!
How to keep chocolate chip cookies soft
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!
What is the secret to making the best cookies?
Making this chocolate chip cookie recipe! Seriously – I have spent SIX YEARS perfecting this recipe and it works every time! If you’re looking for the best cookies, you’ve found them.
Do you chill cookie dough before baking?
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!)
Do you flatten chocolate chip cookies before baking?
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!
How to make Chocolate Chip Cookies fluffier
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.
Can you make Chocolate Chip Cookies without brown sugar?
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.
Can you make Chocolate Chip Cookies without baking soda?
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.
Other Classic Cookies
- Peanut Butter Cookies
- Chocolate Cookie Recipe
- Homemade Oatmeal Cookies Recipe
Best Homemade Chocolate Chip Cookies
You’re looking at the best chocolate chip cookie recipe. Perfected over a period of 6 years, the flavor and texture are spot on every time!
4.93 from 297 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Servings: 30 servings
Calories: 47kcal
Ingredients
- 3/4 cup salted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup 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.
Scrape the sides of the bowl and add in the egg and vanilla extract. Mix until well combined.
Add in the flour, 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 uncreased 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.
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Nutrition
Calories: 47kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 78mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 8IU | Calcium: 2mg | Iron: 0.4mg
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