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

These are the BEST Chocolate Chip Cookies you’ll ever make. With simple ingredients you already have, you can make soft and chewy cookies that will become your absolute favorite. I’ve been making this exact recipe for over 10 years and it never fails and always gets rave reviews.

stack of 4 chocolate chip cookies
Reader Review
“This recipe was absolutely perfect! These cookies turned out so so good! THANK YOU! Best recipe I’ve ever used for Chocolate Chip cookies!!”
Katie

Easy Chocolate Chip Cookies That Work

  • Brown Sugar > White: More moisture equals soft centers plus caramel notes.
  • Use Melted Butter for a fudgy center.
  • Measured Flour: Properly spooned and leveled to prevent overspreading.
  • No mixer required to prevent over-aeration.
  • Bake timing: Pull when edges are set and centers look pale/puffy (they’ll set as they cool).
  • I promise they’re better than the Toll House Cookie recipe!
ingredients in 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. (If using unsalted butter, reduce added salt by 1/4 teaspoon.)
  • I use a combination of granulated sugar and brown sugar, but there is more brown than white. The brown sugar and melted butter combine to a toffee-like flavor and keep the cookies soft.
  • All-purpose flour is important for cookies – it helps create the structure and softness you expect. Too much and the cookie will be dense, too little and they will spread.
  • Chocolate Chips vs Chocolate Chunks – use your favorite milk chocolate chips or semi-sweet chocolate chips – chocolate chunks work too.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

stack of 4 chocolate chip cookies with one cut in half
  • Melted butter is key to giving this recipe its unparalleled flavor with the brown sugar and helps avoid over mixing (which can affect texture). Brown sugar also keeps the cookie thicker – granulated sugar causes cookies to spread more.
  • 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.
  • Stir by hand, not with a mixer if you can. Stirring by hand prevents over-aeration, which is why these cookies stay so dense and fudgy.
  • Baking this dough at room temperature is the fastest way to a ‘cookie puddle.’ Because we use melted butter to achieve that perfect, fudgy, chewy center, the fat is in a liquid state. The 30-minute chill is non-negotiable because it re-solidifies the butter. When the chilled dough hits the 350°F oven, the fat melts slowly, allowing the flour to set the structure before the cookie can spread too thin
  • Be sure not to over bake! The most common mistake is waiting for the center of the cookie to look ‘done.’ For the softest results, you must pull them when the edges are set and golden, but the center still looks pale and slightly puffed. The residual heat from the baking sheet will finish the cooking process as they rest, leaving you with that iconic gooey center.
4.90 from 974 votes

BEST Chocolate Chip Cookie recipe

By: Dorothy Kern
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
Servings: 24 cookies
A close-up of several chocolate chip cookies on a light surface, with some cookies broken in half to reveal the gooey centers—a perfect inspiration for your next Chocolate Chip Cookie Recipe. Scattered chocolate chips complete the delicious scene.
Save Pin Print Remove Ads

Video

Save this recipe!
Get this recipe emailed to you – plus get all recipes sent straight to your email!

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 a large bowl (stirring by hand is recommended but you can use a stand mixer fitted with the paddle attachment or a hand mixer). Add granulated and brown sugars and stir until the mixture is smooth. Stir in egg and vanilla extract and stir until combined.
  • Stir in baking soda and salt, then slowly mix in flour and stir just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during stirring. 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 30 minutes. The longer you chill them the better the flavor!
  • 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.

Notes

  • Makes 22-24 (2-tablespoon) cookies or about 36 (1-tablespoon) size.
  • Double or triple this cookie recipe to make even more cookies.
  • Freeze baked cookies in an airtight container for up to two months.
  • 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.
  • Bake 1 tablespoon cookie dough balls for 8-12 minutes.

Modify with AI

chat gptchat gptchat gptchat gpt

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

Nutrition information is automatically calculated, so should only be used as an approximation.

© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.

Did you try this recipe? Click here to rate the recipe below.

Scoop the balls of chocolate chip 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 or bag and store in freezer.

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 lose 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!

Storing & Freezing Baked Cookies

  • Store the cookies in an airtight container at room temperature for several days.
  • Freeze baked cookies in an airtight container or gallon size bag after they’ve cooled. Thaw on the counter or heat on 50% power in the microwave for the best chocolate chip cookie anytime you want.
chocolate chip cookies on gray background with one cut in half

SAVE THIS RECIPE

We'll email this post to you, so you can come back to it later!

Dorothy’s Pro Tips & Variations

How to Get Perfectly Round Cookies

  1. Roll them into a ball between your palms after scooping or before baking so there are no little edges or “feet”.
  2. Once out of the oven use the biscuit cutter hack: use a large round cookie cutter to nudge in any sticking out edges.
  3. Instead of the cookie cutter, use a fork to push in any sticking out edges while the cookies are still hot.

Pro Variations

  • Add an extra egg yolk or 1 tablespoon of corn syrup for a chewier cookie.
  • Add a sprinkle of flaky sea salt for a delicious flavor boost (salted chocolate chip cookies are fabulous!)
  • Brown the butter before mixing in the sugars. Brown Butter Chocolate Chip Cookies have more depth of flavor.
  • Double the recipe for even more cookies!

Size and Bake Time Variations

  • Make 1-tablespoon small chocolate chip cookies. They’ll bake in about 8-12 minutes.
  • Make XL giant chocolate chip cookies using 3-4 tablespoons of cookie dough. Bake at 340°F for approximately 15 minutes (they will be very gooey in the center).
  • Turn this into a chocolate chip cookie cake by baking in a 9-inch round cake pan.
  • Make chocolate chip cookie bars by baking in a 9-inch square pan or double the recipe to bake in a 9×13-inch pan.

Best Chocolate Chip Cookies step-by-step

A glass bowl on a white marble countertop contains an egg, brown sugar, vanilla extract, and baking powder, ready to be mixed for a recipe.

1. When the butter and sugars are mixed together they won’t be fluffy and creamed because the butter is melted. The mixture should look dark, thick, a little grainy with a bit of butter separated on top.

cookie dough in bowl.

2. Once the cookie dough is mixed it will be thick but somewhat thinner than regular cookie dough made with softened butter. It will be scoop-able but looser.

cookie dough balls on cookie sheet.

3. You do not need to space the cookies to chill the dough; separate to 2-inches apart before baking. You know cookies are done baking when they just loose their glossy sheen and are light golden around the edges.

FAQ about Chocolate Chip Cookies

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!

Why did my cookies turn out flat?

Cookies turn out flat if they’re not chilled properly or if the ingredients are changed or not measured properly. Use real butter and don’t skip the chilling step.

Why are my chocolate chip cookies cakey?

Cookies turn out cakey if they have too much flour, so be sure not to pack it. Also don’t over mix and make sure to heat in the center of the oven.

Can I chill cookie dough overnight?

The longer you chill chocolate chip cookie dough, the better it tastes. If they’ve been in the fridge for that long, press lightly with the palm of your hand get them started flattening.

What’s the best rack placement for cookies?

It’s always best to bake on the center rack. If you’re baking two pans at once, I recommend rotating the pans halfway through baking for evenness.

Related Chocolate Chip Cookies

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
4.90 from 974 votes (656 ratings without comment)

Leave a Comment

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

Recipe Rating




660 Comments

    2. I used Bob’s Red Mill GF 1 to 1 Baking Flour and they tasted fabulous! After mixing all ingredients, I let it sit at room temperature for about 20 minutes to absorb the flour so there wouldn’t be any graininess and then scooped and chilled for the recommended 30 minutes. Absolute yumminess! Hope this helps!

      Reply

    1. I use table salt. Rule of thumb (for my recipes, and the standard for what *should* be done) is that if it does not specify kosher or sea or whatever, use table salt.

      Reply

  5. These cookies are the BEST. I made them with assistance from my 2 1/2 year old granddaughter. The perfect recipe for us to work together on. I really liked that we didn’t need to use a mixer! The bake was perfect and the taste was as well. A new family favorite for sure. 🥰

    Reply