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, tons of gooey chocolate chips – this is the recipe YOU need to make.
Table of Contents
- What makes a great Chocolate Chip Cookie Recipe?
- Types of Cookies
- How do you make the BEST Chocolate Chip Cookies?
- What kind of butter makes the best chocolate chip cookies?
- What kind of flour do you use in a chocolate chip cookie?
- Do I have to chill the dough?
- How Do You Make Gooey Chocolate Chip Cookies?
- Why do cookies spread & flatten?
- Why didn’t my cookies spread?
- What kind of chocolate makes the best chocolate chip cookies?
- Favorite Crazy For Crust Recipe
- BEST Chocolate Chip Cookie recipe
What makes a great 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 (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.
Types of Cookies
- Specialty and Holiday (like cutout sugar cookies or blueberry pie cookies)
- Unique or Single-Use Dough (aka BOM DOT COM) cookies (like the doubletree chocolate chip copycat or peanut butter snickerdoodles)
- 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!
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 ½ cup salted butter = ¼ teaspoon salt. So, in this recipe, if you’re using salted butter, reduce the salt by ¼ 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:
- 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.
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?
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!
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!
Favorite Crazy For Crust Recipe
- Easy Peanut Butter Cookies Recipe
- Banana Cream Pudding
- Pizza Crust
- Overnight Chicken Marinade
- Pumpkin Cheesecake Muffins
- Easy Pumpkin Desserts
- Peanut Butter Blossom Cookie Recipe
- Chocolate Crinkle Cookies
- Egg Breakfast Casserole
- Mai Tai Ingredients
- Breakfast Bar Recipe
- Doubletree Cookies
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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.
Nutritional information not guaranteed to be accurate
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!
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: July 12, 2018