This post may contain affiliate links. For more information, read my disclosure policy.

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 it is the ONLY ONE we make.

One bowl, no mixer, a soft cookie with tons of gooey chocolate chips – this is the recipe YOU need to make.

stack of cookies with top one cut open and gooey.

Table of Contents

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 that you need. It’s a soft and chewy cookie, 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.

stack of 4 chocolate chip cookies.
ingredients in chocolate chip cookies

Important Ingredients Needed

  • Butter – see my tips below
  • White Sugar AND Brown Sugar – the combo makes the best fluffy chocolate chip cookies
  • Whole Egg – be sure to buy large eggs
  • All Purpose Flour – be sure to measure it correctly
  • Salt – for flavor, especially since using unsalted butter.
  • Baking Soda – just 1/2 teaspoon so you don’t get flat cookies.
  • Vanilla – be sure to buy pure vanilla extract
  • Chocolate Chips – use your favorite milk chocolate chips or semi-sweet chocolate chips.

The Most Important Ingredient

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.

how to make chocolate chip cookies 6 grid collage

How do you make the BEST Chocolate Chip Cookies?

  1. Melt your butter in a large bowl. You don’t even need to use a mixer unless you want to.
  2. Add white sugar and brown sugar to the melted butter and stir until combined.
  3. Add a whole egg, baking soda, vanilla, and salt. Stir.
  4. Combine flour into the wet ingredients. Again, you don’t need a mixer unless you want to use one.
  5. Stir in chocolate chips or chocolate chunks.
  6. Scoop balls of dough in desired size and place on a cookie sheet covered with parchment paper or a baking mat. Chill the dough at least 30 minutes!

expert tip

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!

How Do You Make Gooey Chocolate Chip Cookies?

Measure the flour correctly: be sure not to pack your flour. I like to use a spoon to spoon the flour into the measuring cup, then level it off. Too much flour makes a cake-like or dry cookie.

Be sure not to over bake! These cookies are done as SOON as you notice that the top looks no longer glossy and the bottoms are just slightly golden brown. They’ll settle as they cool and finish cooking; if you wait to take them out until they’re all the way golden they’ll be over baked.

chocolate chip cookies on gray background with one cut in half

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

Can you freeze cookie dough?

Scoop the balls of 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.

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!

Can you freeze baked chocolate chip cookies?

Freeze baked cookies in an airtight container once they’ve cooled.

How to store chocolate chip cookies

Store these in an airtight container on the counter for up to 4 days.

3 cookies on white plate with rack behind

Variations

Turn these into so many different cookies recipes with just one dough!

stack of 4 chocolate chip cookies with one cut in half

Tip From Dorothy

Expert Tips

To sum up some of the most important tips about making these cookies:

  • Do not skip the chill step! Chilling prevents the cookies from spreading and flattening too much. It also allows the gluten to rest and form which keeps the cookies soft on the inside.
  • It’s important to use good quality ingredients when you can. I use good quality butter (like Challenge) and chocolate chips (like Trader Joe’s) but generic flour, sugar, etc.
  • 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.

FAQ about Chocolate Chip Cookies

Why do cookies spread & flatten?

Be sure to chill them: if you bake them too soon after mixing they will spread out because the melted butter needs to firm up before going into the hot oven.
Other reasons cookies spread and flatten: too much baking soda or not enough flour, but don’t worry – this recipe has been tried and tested so many times I know it’s the perfect amount.

Why didn’t my cookies spread?

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!

What kind of chocolate makes the best chocolate chip cookies?

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!

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.

Can you double this chocolate chip cookie recipe?

Yes – just double all the ingredients for double the cookies.

stack of 4 chocolate chip cookies with one cut in half

BEST Chocolate Chip Cookie recipe

4.88 from 783 votes
The BEST Chocolate Chip Cookie recipe is easy to make and a great base for so many other cookie recipes!
Prep Time 15 minutes
Cook Time 15 minutes
Chill time 2 hours
Total Time 30 minutes
Yield 24 cookies
Serving Size 1 cookie
Save RecipeRate RecipePrint 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

  • 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.
  • Want chewy cookies? Try my BEST Chewy Chocolate Chip Cookie Recipe.

Recipe Nutrition

Serving: 1cookie | Calories: 150kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 83mg | Potassium: 16mg | Sugar: 14g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.6mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

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

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

Last Updated on September 7, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




504 Comments

  1. The cookies were fabulous! I made 12 decent sized cookies and they were pretty fluffy. My cookies didn’t brown like I’m used to but they did have a slight outer crisp and nice yummy inside.

    Reply

  2. I would also recommend maybe doubling the recipe. I got about 17 good sized cookies. And don’t forget to chill for at least 30 mins. Yummy.

    Reply

  3. Best cookies I’ve ever made!!! I was hesitant with all the brown sugar. I made a recipe before and all you could taste was the sugar. These are perfect!! Nice and soft and gooey chocolate! Idk what others did wrong.. this is my go to cookie! Delicious 😋

    Reply

  4. These cookies came out so good. I made 2 batches to start so I was hopeful and they did not disappoint. Plus. everyone really loved them.

    Reply

  7. These cookies turned out very well for me, I’m not sure why others are complaining. They had nice spread, softer insides and crisp, buttery sides. I used chopped chocolate instead of chips, a preference thing, and made my own brown sugar using a mixture of honey and raw sugar (brown sugar isn’t available where I am); I then put them in the fridge for about 2 hours. When baking them, I used the ‘bang’ method, where you take them out of the oven about half way-2/3ds of the way through and bang them on the stove top to get some top crinkles and better cookie spread.

    I tend to make chocolate chip cookies because other people like them, and don’t really eat them myself, but these, I am having trouble giving away. Very good recipe.

    Reply

  8. Chocolate chips cookies are my favorite food and I’ve tried many recipes called “the best”; however, these truly are the best!!!

    Reply

  9. I do not recommend this recipe at all. I had high hopes because of the good reviews but I do not understand the hype? They were extremely cakey and had no flavor.

    Reply

  10. lovely, I wonder why mine didn’t rise much and were very dark, like the brown sugar colour? They weren’t overdone.

    Reply