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BEST Chocolate Chip Cookie Recipe (seriously)

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This is the BEST Chocolate Chip Cookie Recipe and the only basic cookie recipe you need, seriously. This ONE cookie recipe makes tons of other recipes and is SO GOOD.

(Well…except for this one. It’s pretty good too.)

PIN IT NOW TO SAVE FOR LATER

stack of chocolate chip cookies

Chocolate Chip Cookies: when you find a good one, it’s the unicorn of dessert recipes. There are so many recipes out there and I’m not gonna lie: most of them are meh.

Some of them are okay.

Some of them are not very good at all.

Some of them a great…but not OMG!

And the rest are just…meh.

THIS chocolate chip cookie recipe is the only one (of two) that you need. It’s soft and chewy, full of chocolate, with depth of flavor. 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.

I know, I know. I already have a BOMB-DIGGITTY chocolate chip cookie recipe. I do. It’s a copycat of that Doubletree recipe everyone loves and believe me, that recipe is TOP NOTCH. But it’s not a…regular chocolate chip cookie.

HUH?

I put cookie recipes in three camps:

  1. Specialty and Holiday (like cutout sugar cookies or blueberry pie cookies)
  2. Unique or Single-Use Dough (aka BOM DOT COM) cookies (like the doubletree chocolate chip copycat or peanut butter snickerdoodles)
  3. Basic recipes that aren’t at all basic; these are the blueprint for a million other recipes.

These chocolate chip cookies are #3: they’re just a basic recipe. And that’s okay, because basic recipes taste amazing (ahem: soft AND chewy sugar cookies) but they can also be turned into SO MANY other recipes.

For years I’ve been making a version of this cookie recipe. I’ve changed it here and there, to make Kit Kat Cookies or Chocolate Chip Cookie Gooey Bars. I’ve added Reese’s Pieces to them and stuffed them with peanut butter cups.

I finally decided I needed to sit down and formalize my favorite (and most versatile) chocolate chip cookie recipe and post it for you. And this is it

The BEST Chocolate Chip Cookies recipe that you’ll make over and over for years to come!

stack of chocolate chip cookies

How do you make the BEST Chocolate Chip Cookies?

Let’s talk about cookie science and break down all the components of this recipe.

What kind of butter makes the best chocolate chip cookies?

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. The rule of thumb is 1/2 cup salted butter = 1/4 teaspoon salt. So, in this recipe, if you’re using salted butter, reduce the salt by 1/4 teaspoon.

Here’s the most important thing: use MELTED butter in these cookies. Melted butter, when combined with the sugars, makes a toffee-like flavor. Plus, I think it adds a depth of flavor and also adds to the texture of the cookie.

What kind of flour do you use in a chocolate chip cookie?

This recipe uses all-purpose flour. For the best results, use that.

If you’re trying to substitute gluten-free flour, it will change the texture of the cookie. I’ve substituted that flour in many recipes with success, but not in cookies.

Do I have to chill the dough?

YES. YES YOU DO.

Chilling the dough does a few things to this cookie recipe:

  1. Allows the butter to solidify again, ensuring your cookies don’t spread too thin.
  2. Allows for a chewier outside AND soft inside.
  3. Allows the flavors to develop as they sit.

Don’t skip chilling. Just don’t.

Pro tip: scoop the cookie dough balls BEFORE chilling. The dough is easier to scoop that way!

What kind of chocolate makes the best chocolate chip cookies?

Whatever kind YOU like, of course. BUT…

Use a good chocolate chip, okay? Stop buying the store brand, unless it’s Trader Joe’s. Trader Joe’s chocolate chips are by far my favorite, with Guittard or Guiradelli being a close second and third.

Mini chocolate chips make every bite chocolatey.

You can also mix up the chips: use some white, some milk, some dark. Do what you like most!

And…if you like peanut butter…be sure to get the recipe for my PEANUT BUTTER CHOCOLATE CHIP COOKIES!

The BEST Chocolate Chip Cookies Recipe

These cookies are perfect from the oven or perfect cooled to room temperature. They store easily, ship easily, and freeze well.

Good luck just eating one!

Tools for cookie making success:

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stack of chocolate chip cookies
4.4 from 97 votes
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Servings: 24 cookies

BEST Chocolate Chip Cookie recipe

Prep Time:
15 mins
Cook Time:
15 mins
Chill time:
2 hrs
Total Time:
30 mins
The BEST Chocolate Chip Cookie recipe is easy to make and a great base for so many other cookie recipes!

Ingredients

  • 1/2 cup (113g) unsalted butter, melted
  • 1/3 cup (66 g) granulated sugar
  • 1/2 cup (104g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (186g) all-purpose flour
  • 1 1/2 cups (255g) chocolate chips (semi-sweet or milk)

Instructions

  1. Note: This dough requires chilling.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
  6. 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

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.
Want chewy cookies? Try my BEST Chewy Chocolate Chip Cookie Recipe.
Course: Dessert
Cuisine: American
Keyword: cookie

Nutrition Information

Amount per serving (1 cookie) — Calories: 150, Fat: 6g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 83mg, Potassium: 16mg, Carbohydrates: 20g, Sugar: 14g, Protein: 1g, Vitamin A: 155%, Vitamin C: 0.1%, Calcium: 20%, Iron: 0.6%

Love chocolate chip cookies? Be sure to try Trish’s Chocolate Chip Cookie Cheesecake Bars, Cheryl’s Chocolate Chip Cookie Layered Delight, or Karen’s Oatmeal Chocolate Chip Cookies.

Chocolate Chip Cookie Pie is a good way to use up your cookies!

Peanut Butter Stuffed Chocolate Chip Cookie Bars take cookies to a whole new level!

Oreo Stuffed Chocolate Chip Gooey Bars have OREOS inside!

**Did you make this recipe? Don’t forget to give it a star rating below!**

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141 comments

  1. AMAZING!
    I was a bit  apprehensive that these would be the ‘best’  chocolate chip cookie recipe ever. Since I have tried many recipes in the past. Yet I have to say that these were absolutely amazing, the best cookies I have ever made, or ever eaten in my life. Definitely worth the chilling time and the prep time, would highly recommend making these!  I added a few drops of peppermint extract  which took the cookies to the next level! I will definitely be making these again!!

  2. Hands down the best cookies I have ever had/made! I was in a rush so I skipped the chilling step and I was also out of vanilla but they were still delicious! Mine didn’t spread out very much and stayed pretty small as well but that just made it easier to eat more of them!

    • Awesome recipe…added to my recipe file. My husband and son said these cookies were very good. They ate them all in three days and asked if I would make them some more. True test of a great cookie recipe.

  3. Amazing!! The best fool proof goodness ever!! 5 stars for sure!!
    Thank you😘

  4. These are so good! Just the recipe I was looking for. Have you ever tried freezing the balls and pulling them out to bake?

  5. I made these cookies without chill time and they didn’t spread? But they were SO good I would totally Recommend these to every one. I did half peanut butter chips and now they taste like Reese’s cookies.

  6. These are delicious! I can’t wait to make more.

  7. These were good:) my SO and I agreed they were missing something. Perhaps because it was only a 1/3 cup white sugar to the 1/2 cup brown sugar? Not sure. I mean they are cookies so they’re going to be good:) I followed the recipe to the T but they turned out very puffy. Oh well!:)

  8. This is my 2nd recipe of yours I have tried and it didn’t disappoint.  I make cookies all the time and have many favorite chocolate cookie recipes.  This is now one of them.  This was super easy and so delicious!!  I can’t rave enough.  They turned out exactly how described.  The only hard part was waiting for them to chill:)  I also liked the amount that it made.  The cookies didn’t last long, but the recipe is so easy I could whip up another batch in no time.  I baked 12 the first night and left the other chilled dough balls in a ziplock in the fridge.  By the next night I only had a few more that I could bake because some of my college kids came home and ate most of the dough balls!  They raved!!  LOL!

    The cookies come out very chewy with the slightest crunch on the  outside.  Delicious right out of the oven and equally good the next day.  The amount of chocolate is perfect.  More than your average amount of chocolate in every bite, but not enough to make you only taste chocolate.  The rest of the cookie has a delicious buttery/toffee like taste that pairs well with the chocolate.

    Can’t wait to try the next recipe of yours.  I think we have very similar styles of cooking/baking and can’t wait to try the next one:)  Thank you!!

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