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This is the BEST Chocolate Chip Cookie Recipe and the only one you need, seriously. Over a million people have seen this recipe and it has over 500 5 star reviews! One bowl, no mixer, a soft cookie with tons of gooey chocolate chips – this is the recipe YOU need to make.

stack of 4 chocolate chip cookies with one cut in half


THIS chocolate chip cookie recipe is the only one that you need. It’s a soft and chewy cookie, full of chocolate, tons 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.

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
ingredients in chocolate chip cookies

Important Ingredients Needed

  • Butter – 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. I use MELTED butter in this recipe to create a rich toffee-like flavor, plus you don’t need a mixer!
  • All Purpose Flour – be sure to measure it correctly
  • Chocolate Chips – use your favorite milk chocolate chips or semi-sweet chocolate chips.

Be sure to see the recipe card below for full ingredients & instructions!

How do you make 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! Chilling the dough allows the butter to harden so they stay soft in the oven and don’t flatten too much, and it also allows the flavors to come together.
stack of 4 chocolate chip cookies.

These cookies are perfect from the oven or perfect cooled to room temperature. They store easily, ship easily, and freeze well.

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!

Freezing Baked Cookies

Freeze baked cookies in an airtight container once they’ve cooled.

How to store chocolate chip cookies

Store these in an airtight container on the counter for up to 4 days.

chocolate chip cookies on gray background with one cut in half

Tip From Dorothy

Expert Tips

  • Do not skip the chill step! Chilling prevents the cookies from spreading and flattening too much. It also allows the gluten to rest and form which keeps the cookies soft on the inside.
  • It’s important to use good quality ingredients when you can. I use good quality butter (like Challenge) and chocolate chips (like Trader Joe’s) but generic flour, sugar, etc.
  • You can double this cookie recipe, make the cookies as big or small as you want. You can turn them into pan cookies or cookie cakes and add any mix-ins you like. Think of the recipe as a blank canvas.
  • 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.

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!

Can you double this chocolate chip cookie recipe?

Yes – just double all the ingredients for double the cookies.

stack of chocolate chip cookies with a half cookie on top showing gooey chocolate chips
4.90 from 906 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

Ingredients
 

  • ½ cup (113g) unsalted butter, melted
  • 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

Last Updated on October 29, 2023



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.

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Recipe Rating




538 Comments

  1. These are delicious!! My only complaint is that I only got half the cookies I was supposed to get. I had to make 4x the recipe to get 48.

  2. Best. Cookies. Ever.
    This is my go to recipe and they receive compliments all the time.
    Thanks for sharing!

  3. These cookies are amazing! Everyone seems to make a claim of having “the best” chocolate chip cookie recipe and I know that’s all personal preference, but these are definitely one of (if not the best) ones I’ve ever made. And I make a lot!

    I used a mixture of semi sweet chocolate and white chocolate chips.

    Added this one to the recipe box!

  4. I tried the recipe for the first time and it’s a winner. I had no issues. I watched your video and it was the easiest chocolate chip recipe I have ever made. Some recipes use too much flour and this was perfect in my opinion. Hours later the chocolate was still gooey. Thank you for the great instructions!

  5. They taste delicious, but I’ve had trouble with them flattening both times I’ve made them. I chilled both batches for two hours and used Central Market brand unsalted butter. They rise into mounds and look nothing like the picture. Is it the butter I’m using?

    1. I had the same issue. I refrigerated overnight as 2 tbsp balls. After baking for 13mins they didn’t flatten too much. Turned out kind of like Chinese dumpling shaped. Maybe I added a bit too much flour?

  6. Ok this might sound so weird but omg thank you for being so specific, like when u told us 2 tablespoons for a cookie and that we need to chill them because most people aren’t that specific so it really helped!

  7. These truly are the BEST chocolate chip cookies! Thank you for sharing the recipe. I made some over the weekend and the family went nuts! Today is Monday and another batch is in the oven as I am typing this (note- recipe was doubled both times!). I added white chocolate chips as well as the chocolate chips to the first batch and what a nice addition it was! The batch currently in the oven has both types of chips plus chopped cashews – cannot wait to try those! Anyway- I so very rarely comment on a recipe but I just had to on this one……they are that good!!!