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.
Table of Contents
- What is the BEST Chocolate Chip Cookie Recipe?
- Ingredients in the BEST Chocolate Chip Cookie Recipe
- What kind of butter makes the best chocolate chip cookies?
- What kind of flour do you use in a chocolate chip cookie?
- How do you make the BEST Chocolate Chip Cookies?
- Do I have to chill the dough?
- How Do You Make Gooey Chocolate Chip Cookies?
- Other Chocolate Chip Cookie Recipes
- FAQ about Chocolate Chip Cookies
- Favorite Cookie Recipes
- BEST Chocolate Chip Cookie recipe Recipe
What is the BEST Chocolate Chip Cookie Recipe?
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.
Ingredients in the BEST Chocolate Chip Cookie Recipe
- 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.
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.
How do you make the BEST Chocolate Chip Cookies?
- Melt your butter in a large bowl. You don’t even need to use a mixer unless you want to.
- Add white sugar and brown sugar to the melted butter and stir until combined.
- Add a whole egg, baking soda, vanilla, and salt. Stir.
- Combine flour into the wet ingredients. Again, you don’t need a mixer unless you want to use one.
- Stir in chocolate chips or chocolate chunks.
- 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!
Do I have to chill the dough?
YES. YES YOU DO.
Chilling the dough does a few things to this cookie recipe:
- Allows the butter to solidify again, ensuring your cookies don’t spread too thin.
- Allows for a chewier outside AND soft inside.
- 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.
Other Chocolate Chip Cookie 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.
The BEST Chocolate Chip Cookies recipe that you’ll make over and over for years to come!
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.
And…if you like peanut butter…be sure to get the recipe for my PEANUT BUTTER CHOCOLATE CHIP COOKIES!
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!
FAQ about Chocolate Chip Cookies
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.
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!
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!
Favorite Cookie Recipes
Have you made this recipe?
Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust
BEST Chocolate Chip Cookie recipe
- 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)
- 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.
- 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.
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!**
Last Updated on August 29, 2022