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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 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.

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stack of 4 chocolate chip cookies with one cut in half

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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
  • 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.

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.

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.

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.

3 cookies on white plate with rack behind

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

4.87 from 587 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
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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

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

Last Updated on January 3, 2023

Dorothy Kern

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448 Comments

  3. My first batch of dough came out fine, but second batch of dough was all crumbly and didn’t even form a a ball of dough. What did I do wrong? Followed the recipe and chilled the dough.

    Reply

    1. That is strange! Did you let it sit at all before mixing in the flour etc? (Did the melted butter harden before you could mix the dough)

      Reply

  4. I followed the recipe and my cookies became completely flat, it was like a sheet pan cookie cake. It didn’t have any crunch to it, literally lacan fold half a cookie onto itself without it breaking, very pliable/bendy. Not sure what went wrong but didn’t work for me unfortunately.

    Reply

  5. They were the best chocolate cookies I have made. My grandson loved them and out the first batch of 12 only had 4 left.

    Reply

  8. Hi Dorothy. Your cookies look amazing and ud like to try and make them. Just one question,could I cut up some chocolate as I can’t always find chocolate chips? Thank you and a merry Christmas ⛄

    Reply