Crazy for Crust

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.)

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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
4.33 from 88 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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132 comments

  1. THANK YOU! Too bad I can’t post a picture. Followed recipe exactly & they came out perfect! Exactly the type of chocolate chip cookie I was looking for. I used parchment and chilled the dough about 4hrs until I had a chance to bake them. Portioned out very nicely 12 on a sheet & baked one sheet at a time. They took about 12 min in my oven. Two thumbs up from everyone who got to eat them before they disappeared. 
    I will make definitely make again. I might slightly increase salt (I prefer salty over sweet), try added fewer but larger chips… 
    Also need to read farther back in comments.. what about freezing the baked cookies or freezing the dough balls…

    • I stack two cookies ( serving for one at me house, who eats only one cookie !?) and wrap in plastic wrap. Place wrapped cookies in a zip top freezer bag and freeze. Take out as needed, only takes about 30-40 minutes for them to thaw.

      We like to heat them for a few seconds so they’re warm and just baked like : )

  2. I love your recipe and have made them with this method several times. My tips are:
    3/4 tsp coarse sea salt ( adds crunchy bursts of salt flavor)
    I like to add either cashews or walnuts about 1 cup
    place your oven rack one slot above center
    Do NOT overcook…..they are the best ever like you say

  3. Printing this and making them with the kiddos!
    Thanks for the great recipe

  4. I absolutely LOVE this recipe and so does my 2 year old grandson! Every Wednesday gram has cookies for him! I’ve used salted butter and unsalted. I honestly think they are better with the unsalted! So easy to make. x

  5. Made these for my daughters church camp. Love them ❤️❤️❤️ These will be our new go to!! Thank you 🙏 

  6. Honestly do not understand how people are having difficulty with this recipe. I am a total baking noob, and I’d never even made cookies from scratch before, but I decided to give your cookie recipe a try since it seems quite straightforward and WOW were these perfect! I ended up making them a few more times as well just in case my first was a newbie fluke or something and they turned out perfect each time. 

    One small step I added after the first time making these was browning the melted butter first. It really elevates these cookies and makes them taste even better! I also recommend chilling the dough for as long as possible, overnight to a day, as it really affects the taste, in a good way, to let them sit. 

  7. The best Choc chip cookies I’ve ever had!

  8. Followed the recipe, they came perfect! They’re crunchy on the outside and chewy in the inside, THANKS!
    I didn’t have much time to let the chill, only ’bout half an hour

  9. This Recipe is excellent. It is the best recipe i have used, i have been looking for a good cookie recipe and have found it came out PERFECT.
    Will definitely use this one again .

    Rating: 1

  10. these cookies are so good! i make these cookies and freeze them for an whole day! I followed the recipe except for freezing them for two hours and switched it to a day. i would recommend making this recipe! If you have enough time, I would go over the time listed to freeze, so the flavors can really marinade but it’s good either way!

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