Crazy for Crust

BEST Chocolate Chip Cookie Recipe (seriously)

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

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 is SO GOOD.

(Well…except for this one. It’s pretty good too.)


stack of chocolate chip cookies

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.


I put cookie recipes in three camps:

  1. Specialty and Holiday (like cutout sugar cookies or blueberry pie cookies)
  2. Unique or Single-Use Dough (aka BOM DOT COM) cookies (like the doubletree chocolate chip copycat or peanut butter snickerdoodles)
  3. 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!

stack of chocolate chip cookies

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 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.

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?


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!

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!

The BEST Chocolate Chip Cookies Recipe

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!

Tools for cookie making success:

Want even more? Subscribe to Crazy for Crust to get new recipes and a newsletter delivered to your inbox. And stay in touch on Facebook, Pinterest, Twitter, and Instagram for all my latest updates.

stack of chocolate chip cookies
4.25 from 70 votes
Leave a Review »
Servings: 24 cookies

BEST Chocolate Chip Cookie recipe

Prep Time:
15 mins
Cook Time:
15 mins
Chill time:
2 hrs
Total Time:
30 mins
The BEST Chocolate Chip Cookie recipe is easy to make and a great base for so many other cookie recipes!


  • 1/2 cup (113g) unsalted butter, melted
  • 1/3 cup (66 g) granulated sugar
  • 1/2 cup (104g) light brown sugar, packed
  • 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)


  1. Note: This dough requires chilling.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
  6. 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

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
Course: Dessert
Cuisine: American
Keyword: cookie

Nutrition Information

Amount per serving (1 cookie) — Calories: 150, Fat: 6g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 83mg, Potassium: 16mg, Carbohydrates: 20g, Sugar: 14g, Protein: 1g, Vitamin A: 3.1%, Vitamin C: 0.1%, Calcium: 2%, Iron: 3.1%

Love chocolate chip cookies? Be sure to try Trish’s Chocolate Chip Cookie Cheesecake Bars, Cheryl’s Chocolate Chip Cookie Layered Delight, or Karen’s Oatmeal Chocolate Chip Cookies.

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!

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

Leave a Reply

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


  1. Thank the good Lord for the scrumptious cookies! My church loved each and every second of them, and next Sunday, I swear on my grave, I will bring them again even better! God Bless the USA and cookies!

  2. I’ve been looking for a good cookie recipe that a college student who doesn’t regularly bake can make, and I’ve finally found it! With the melted butter, this recipe doesn’t actually need a mixer, and can be made entirely by hand (it does take a bit longer, but when you don’t have access to a mixer, that’s a small detail). Everyone LOVES these cookies, and I have people asking me for the recipe! (Even my mother!) I’m excited to try some of the other recipes here, but for now, having a standard Chocolate Chip Cookie recipe to fall back on has been a blessing around the holidays. 5/5, will continue making again and again.

  3. Why is it my cookies did not expand or flatten & the size remains same) .

  4. These chocolate chip cookies were amazing! I baked a batch of them for a Christmas party and they were a huge hit! I baked half of the cookies for 11 mins for a chewy bite and 15 mins for the perfect crispy chocolate chip cookie! Can’t wait to whip up another batch of these delicious cookies. Definitely saving this recipe for the future! Thanks so much Dorothy!

  5. Thank you came out awesome!!

  6. I made these last night, I’ve never baked cookies before. But as a single dad now my kiddo’s wanted some. And my favorite kind is thin, crispy, yet chewy and gooey on the inside. Let me tell you, IM SO PROUD OF MYSELF. Your instructions sure helped! I made the PERFECT batch of cookies. Every single one is perfect. Thank you so much!! I’ll be saving this for sure. 

  7. You mean the best taste, not the best appreance, right? xD Just kidding. I often enjoy myself to have a batch of chocolate chip cookies at weekend. It’s really a good treatment including both the easiness and tastiness 🙂
    – Natalie

  8. There DECENT!!!!!

  9. So I was reading the comments while chilling the cookie dough, and just realize I used baking powder instead of soda. Should I even bother baking them at this point? Is there anything I can do to remedy the situation? I hate to just throw it all out. 

    • Update: I added two more teaspoons of baking powder to the dough that had already been chilled just over two hours. I didn’t think there was anyway it could have blended well in the firm, chocolate chip filled dough. But at that point i had nothing to lose, so I baked them. They turned out amazingly perfect, even though they technically weren’t. I will be making this simple but delicious recipe again. 

  10. These were so easy to make and super delicious! The only thing is that mine didn’t flatten out as nicely as your pictures showed. I noticed some other people had the same issue. I wonder what that could be due to.

Leave a Comment »