The Best Chocolate Chip Cookie Recipe

Ah, chocolate chip cookies. Is there anything more comforting? These classic cookies are that magical balance of crisp edges, soft centers, and rich, gooey chocolate goodness that satisfies every craving. I don’t know about you, but I think a fresh batch of chocolate chip cookies is one of life’s simplest pleasures. There’s something about the smell of vanilla, sugar, and melting chocolate wafting through the kitchen that just makes everything better.

This particular recipe is my go-to, the one I’ve come back to time and time again. I’ve experimented with countless variations—chewy ones, thin ones, fancy ones with sea salt flakes—and I keep landing back on this one because it nails all the essentials. Soft but not too cakey, rich without being greasy, and those chocolate chips are just melty enough without making a mess.

The Best Chocolate Chip Cookie Recipe

My love affair with chocolate chip cookies

There’s something about baking chocolate chip cookies that feels nostalgic. I remember standing on a stool in my grandma’s kitchen, spoon in hand, waiting (impatiently) to lick the batter. She used to tell me the trick was in the butter—getting it just the right softness so the cookies were neither too crumbly nor too chewy. I don’t know if it was the butter or just the love she put into them, but they were the best cookies I’d ever had.

Now, every time I make this recipe, I’m reminded of those afternoons in her cozy kitchen, the warmth from the oven fogging up the windows, and the sweet smell that seemed to wrap around me like a hug. That’s what I hope this recipe brings to your home, too.

A bit about the history of chocolate chip cookies

The chocolate chip cookie was invented by accident (aren’t all the best things?). Ruth Wakefield, who ran the Toll House Inn in Massachusetts, was experimenting with a chocolate cookie recipe in the 1930s when she decided to add chunks of Nestlé chocolate. She expected them to melt completely, creating a chocolate-flavored cookie, but instead, the chocolate held its shape, giving us the gooey pockets of chocolate we love today. Nestlé later bought the rights to her recipe in exchange for a lifetime supply of chocolate chips, which I think we can all agree was a pretty sweet deal!

Let’s talk ingredients: The MVPs of this recipe

  • Salted Butter: Butter is the backbone of this recipe, providing richness and that perfect texture. I love using salted butter to balance the sweetness, but you can absolutely use unsalted if that’s what you have on hand—just add a pinch more salt to the dough.
  • Brown Sugar and Granulated Sugar: The combination of brown and white sugars is what gives these cookies their chewy centers and crisp edges. Brown sugar adds moisture and a hint of caramel flavor, while granulated sugar gives a slight crunch.
  • Egg: The egg binds everything together and adds just the right amount of moisture. For extra softness, some people swear by adding an extra yolk, but I keep it simple with just one egg.
  • Vanilla Extract: Don’t skimp here! A full tablespoon of vanilla might sound like a lot, but it’s what makes these cookies taste rich and luxurious.
  • All-Purpose Flour: Flour is the structure of your cookie. Make sure to measure it correctly (spoon it into the cup rather than scooping) to avoid overly dense cookies.
  • Baking Soda: Just a teaspoon gives these cookies the perfect lift. It reacts with the acid in the brown sugar to create a slight rise without making the cookies puffy.
  • Salt: A little salt enhances all the flavors, especially the chocolate.
  • Chocolate Chips: The star of the show! You can use milk, dark, or even a mix of chips. Personally, I love using semi-sweet or dark chocolate because they balance the sweetness of the dough perfectly.
The Best Chocolate Chip Cookie Recipe

Essential kitchen gear for perfect cookies

A few tools make this recipe a breeze. I recommend a stand mixer or hand mixer to cream the butter and sugars—this step really benefits from some good mixing to get that light, fluffy texture. A cookie scoop (around 1 1/2 tablespoons) will ensure even-sized cookies, which bake more evenly. If you don’t have parchment paper, a silicone baking mat is a lifesaver (and eco-friendly!). A wire cooling rack is also helpful to cool your cookies without letting them steam on the pan.

Step-by-step: Baking these chocolate chip cookies

  1. Preheat your oven to 350°F. Getting your oven preheated is key here; cookies bake quickly, and a hot oven ensures they spread just the right amount without melting into a puddle.
  2. Cream together butter and sugars: In a large mixing bowl, cream your softened butter with both the brown and granulated sugar until it’s light and fluffy—about 2-3 minutes. This step is crucial for those soft, chewy centers, so don’t rush it!
  3. Add the egg and vanilla: Scrape down the sides of your bowl, then add in the egg and vanilla extract. Mix until fully combined. It should smell heavenly already.
  4. Mix in the dry ingredients: Add the flour, baking soda, and salt to your wet ingredients. Mix until a soft dough forms, but don’t overmix! Overworking the dough can make the cookies tough.
  5. Fold in the chocolate chips: Use a spatula to gently fold in your chocolate chips. Make sure they’re evenly distributed so each cookie gets a generous hit of chocolate.
  6. Scoop and arrange: Scoop out the dough in 1 1/2-tablespoon portions (or use a #40 cookie scoop) and place them on a lined baking sheet, leaving a couple of inches between each one.
  7. Bake at 350°F for 8-10 minutes: You’ll know they’re ready when the edges are golden but the centers look a little underdone—that’s the secret to soft, gooey cookies. They’ll continue to set on the pan as they cool.
  8. Cool and enjoy: Let the cookies rest on the pan for about 5 minutes, then transfer them to a wire rack to cool completely (or, if you’re like me, grab one while it’s still warm and melty).
The Best Chocolate Chip Cookie Recipe

Fun variations to try

  • Nuts: Add a handful of chopped walnuts or pecans for a little crunch and extra flavor. They pair wonderfully with the chocolate and add a nice texture contrast.
  • Brown butter: Try browning the butter before mixing for a nutty, caramel-like depth of flavor. Just let it cool slightly before creaming with the sugars.
  • Double Chocolate: Swap 1/4 cup of flour with cocoa powder for a chocolate-chocolate chip cookie. So rich and decadent!
  • Sea salt sprinkle: Before baking, sprinkle a little flaky sea salt on top of each cookie. This really brings out the chocolate flavor.
  • Vegan option: Use plant-based butter and replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water). Make sure your chocolate chips are dairy-free, and you’re good to go!

Serving suggestions

For a classic presentation, I like to stack a few cookies on a plate with a big glass of cold milk (you can’t beat it!). If you’re serving these at a party, try arranging them in a tiered dessert tray for a bit of flair. For an extra-decadent treat, sandwich some vanilla ice cream between two cookies for a DIY ice cream sandwich—absolute heaven!

Drink pairings

A tall glass of milk is the obvious choice here, but these cookies also go great with coffee for an afternoon pick-me-up. If you’re feeling fancy, pair them with a sweet dessert wine, like a port or even a rich stout. The contrast between the sweet, rich cookie and a bold, slightly bitter drink is surprisingly good!

Storage and reheating tips

Store any leftover cookies in an airtight container at room temperature. They’ll stay fresh for about 3 days (if they last that long!). For longer storage, freeze the dough balls—just pop them straight into the oven when you’re ready to bake, adding a minute or two to the bake time. To reheat baked cookies, a quick 10-second zap in the microwave brings back that fresh-from-the-oven warmth.

Scaling the recipe

This recipe makes about 18-20 cookies, but you can easily double it if you’re baking for a crowd. Just make sure to mix the dough thoroughly so everything’s evenly combined. If you’re halving the recipe, use a medium egg or beat a whole egg and use half.

Troubleshooting tips

If your cookies aren’t spreading, it could be that the butter was too cold or you added too much flour. On the other hand, if they spread too much, check that your oven wasn’t too hot. A little chilling time in the fridge can also help control the spread if you’re in a warm kitchen.

The Best Chocolate Chip Cookie Recipe

FAQs

Can I use unsalted butter?
Yes, just add an extra pinch of salt to the dough.

Can I use whole wheat flour?
You can, but the texture will be denser. Start by substituting only half of the flour with whole wheat.

Why do my cookies turn out cakey?
Too much flour or overmixing can make cookies cakey. Measure carefully and don’t overbeat the dough.

Can I add extra chocolate chips?
Absolutely! Just keep in mind that too many can make it hard for the dough to hold together.

Do I need to chill the dough?
You don’t have to, but a short chill (10-15 minutes) can help control spreading if your kitchen is warm.

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The Best Chocolate Chip Cookie Recipe

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5 from 1 review

Discover the best chocolate chip cookie recipe with a perfect balance of chewy and crispy textures. Quick, easy, and irresistibly delicious!

  • Total Time: 18-20 minutes
  • Yield: 1820 1x

Ingredients

Scale
  • 3/4 cup salted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup favorite chocolate chips

Instructions

  • Preheat your oven to 350°F. Getting your oven preheated is key here; cookies bake quickly, and a hot oven ensures they spread just the right amount without melting into a puddle.
  • Cream together butter and sugars: In a large mixing bowl, cream your softened butter with both the brown and granulated sugar until it’s light and fluffy—about 2-3 minutes. This step is crucial for those soft, chewy centers, so don’t rush it!
  • Add the egg and vanilla: Scrape down the sides of your bowl, then add in the egg and vanilla extract. Mix until fully combined. It should smell heavenly already.
  • Mix in the dry ingredients: Add the flour, baking soda, and salt to your wet ingredients. Mix until a soft dough forms, but don’t overmix! Overworking the dough can make the cookies tough.
  • Fold in the chocolate chips: Use a spatula to gently fold in your chocolate chips. Make sure they’re evenly distributed so each cookie gets a generous hit of chocolate.
  • Scoop and arrange: Scoop out the dough in 1 1/2-tablespoon portions (or use a #40 cookie scoop) and place them on a lined baking sheet, leaving a couple of inches between each one.
  • Bake at 350°F for 8-10 minutes: You’ll know they’re ready when the edges are golden but the centers look a little underdone—that’s the secret to soft, gooey cookies. They’ll continue to set on the pan as they cool.
  • Cool and enjoy: Let the cookies rest on the pan for about 5 minutes, then transfer them to a wire rack to cool completely (or, if you’re like me, grab one while it’s still warm and melty).

Notes

Serving suggestions

For a classic presentation, I like to stack a few cookies on a plate with a big glass of cold milk (you can’t beat it!). If you’re serving these at a party, try arranging them in a tiered dessert tray for a bit of flair. For an extra-decadent treat, sandwich some vanilla ice cream between two cookies for a DIY ice cream sandwich—absolute heaven!

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 8-10 minutes
  • Category: Dessert

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