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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.

stack of cookies with top one cut open and gooey.


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

Important Ingredients Needed

  • 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.

The Most Important Ingredient

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.

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.

How to store chocolate chip cookies

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

3 cookies on white plate with rack behind

Variations

Turn these into so many different cookies recipes with just one dough!

stack of 4 chocolate chip cookies with one cut in half

Tip From Dorothy

Expert Tips

To sum up some of the most important tips about making these cookies:

  • 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.

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
4.88 from 783 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

**Did you make this recipe? Don’t forget to give it a star rating below!**

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

Last Updated on September 7, 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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504 Comments

  1. This is an outstanding chocolate chip cookie recipe! It is very popular with my family and friends. Furthermore, it is very easy to make.

    I strongly recommend forming all of the cookies before refrigerating them.

  2. Just made these for the second time and they might be the best chocolate chip cookies I’ve ever made. The only change I made was using a smaller cookie scoop (1TB) and baked a few minutes less, checking around the 7 minute mark. They’re tasty, moist, chewy, keep their shape and loaded with chocolate chips but still not too much in relation to the dough (used semi and white chocolate this time). Will definitely make these again and might try with more salt for that salty-sweet combo 😁

  3. I made these today and they came out flat! I chilled the dough for 1 hour, recipe said at least 30 minutes. Not sure what happened? I used Land of Lakes butter.

    1. That is very strange. Did you use all purpose flour or make any other substitutions? I’ve never had these flatten more than in the photos.

      1. I used regular bleached flour. Sifted it. Followed the recipie as written. They still tasted good but were flat.

  4. I’ve been using different chocolate chip cookie recipes for over a year now trying to find one that my family likes and this one is it! The whole batch is gone within a day so I have to double it- I will say that it makes a small batch, closer to 15 than 24 but this is genuinely the best CC cookie recipe I’ve found!

  5. I rate this 5 stars! These are the best chocolate chip cookies I have ever made! Keep posting more recipes.

  6. I am waiting to bake these so they are in the fridge. I didn’t get but 18 cookies not 24 as listed using a 2 tablespoon scoop. Not sure why it would be 6 cookies short but it is. 🤷‍♀️

      1. Uggg! I used a #30 sized scoop. Baking more today because my family loves these cookies ❤️

    1. Only got 16 & I forgot the 1/2 cup chocolate chips so I put them in the tops of each dough ball. The taste is AMAZING 😍 & recipe is definitely a keeper 👍❤️

  7. I rested mine for 24 hrs and cookie was still fluffy after baking. I had to flatten a bit with a fork since I didn’t want it to look like a mini muffin. Was that because I baked as soon as I took it out of the fridge do I need to let it rest at room temp before baking? Also used parchment paper vs. baking straight out of the cookie sheet. They tasted great and looked nice after flattening them a bit – just wondering if that is normal?

    1. Sometimes that happens and I feel like it’s sometimes because it’s too cold but it could also be different brands of butter / flour measuring etc. If I notice it happening I’ll press them lightly with my palm to help them get started and then they flatten.

  8. Buenísimas!!!!
    Las mejor receta de galletas hasta el momento!!
    Millones de gracias por la receta!
    Saludos desde España

  9. Followed directions exactly, though I did slightly over bake. Did not care at all for the finished cookies.

      1. I wanted to love these as my friend made them and they were perfect. Mine were a bit fluffy and didn’t habe the right texture, I wanted soft and chewy. These felt a bit doughy. I don’t know what I did wrong.

      2. What kind of butter did you use, how long did you chill them, how long did you bake them?

  10. I consider myself a seasoned baker, having been doing so for at least 45 yrs, and I’m always looking to try new recipes. This one did not disappoint! They are delicious and we’re well received at my DIL’s bridal shower. I made the dough, froze it and even transported them to another state to bake at the Airbnb we were staying at. Everyone loved them and were fighting over who was taking the last few home. Here’s my only negative comment….this batter does not yield 24 cookies as stated if you are scooping 2 tbls of dough. I barely got 13.