Crazy for Crust

BEST Chocolate Chip Cookie Recipe (seriously)

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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 is SO GOOD.

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

PIN IT NOW TO SAVE FOR LATER

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.

HUH?

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?

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!

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:

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stack of chocolate chip cookies
4.33 from 88 votes
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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!

Ingredients

  • 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)

Instructions

  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.
Want chewy cookies? Try my BEST Chewy Chocolate Chip Cookie Recipe.
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: 155%, Vitamin C: 0.1%, Calcium: 20%, Iron: 0.6%

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!**

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132 comments

  1. I tried this to bring this to a party, but it failed horribly!  It ended up a mess, when I cooked it according to the recipe, I could smell smoke 😬 I opened the door to check on them, and the cookies were dripping and spreading all over the pan! It ended up looking like a super thin, slushy cookie pizza LOLL- This was most likely my fault since I didn’t chill it as long as directed, but the cookie dough was runny at first anyways 😭 The reason I gave it 2 stars is because the cookie dough tasted super good, and that it could’ve been my fault! All in all, I’d still recommend trying this recipe, just maybe not for a party until you try it out for yourself first!

  2. This is a great recipe, I just didn’t read the instructions and I just added it in – butter dried! Otherwise, it was really good!

  3. They tasted great, but were too cake like in texture instead of flat. I was lazy and used a Kitchen Aid mixer my wife has. My wife really loved these cookies. We ran out of white sugar, so I used brown sugar for the sweetness.

    Thanks for this. I was craving homemade sweets.

    Eric- 04/24/2019

  4. I have made these twice and didn’t chill them and they was amazing my grandkids loved them so much

  5. Best tasting dough EVER!!!

  6. Dough tastes nice, I added about a teaspoon of maple syrup to mine and I just used a cup of chocolate chips. With the amount of chocolate chips prescribed it could result in a center matter when cooking also it would be tough to incorporate all those chocolate chips and they would end up falling out. But other than that a very good recipe.

  7. These cookies came out perfect! Soft and chewy! 

  8. Instead of one egg I added two, cause it was very dry and flakey. But after that second egg mixed in. Everything came together. And ended up tasting perfect. Definitely recommend 

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