The Best Chocolate Chip Cookie Recipe Ever
There’s nothing quite like a warm, gooey, melt-in-your-mouth chocolate chip cookie fresh out of the oven. The rich, buttery dough, the melty pockets of chocolate, that perfect balance of crisp edges and soft, chewy centers—it’s pure magic. Trust me, this is the only chocolate chip cookie recipe you’ll ever need. Whether you’re making a batch for a cozy night in, a bake sale, or just because you deserve it (which you do!), these cookies will hit the spot every. single. time.
Why You’ll Love This Chocolate Chip Cookie Recipe
Perfect Texture: Crisp on the edges, soft and chewy in the center—absolute cookie perfection.
Easy to Make: No complicated steps or fancy ingredients, just simple, classic baking at its best.
Rich, Buttery Flavor: The perfect balance of sweet, salty, and chocolatey goodness.
Customizable: Prefer nuts? Love extra chocolate? Want them thicker? This recipe is super flexible!
No Chill Time Needed: Because when you want cookies, you want them NOW.
Ingredients
Ingredients in The Best Chocolate Chip Cookies
Butter: The secret to rich, flavorful cookies. Use unsalted butter for control over the salt level.
Brown Sugar & White Sugar: Brown sugar adds chewiness and caramel-like depth, while white sugar brings crisp edges.
Eggs: The binder that gives these cookies their perfect structure and soft texture.
Vanilla Extract: A must for that warm, bakery-style flavor.
All-Purpose Flour: The foundation of the cookie—provides structure and the perfect chew.
Baking Soda: Gives just the right amount of rise and softness.
Salt: Enhances the sweetness and brings out all the flavors.
Chocolate Chips: The star of the show! Use semi-sweet, milk, or dark chocolate, depending on your preference.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat the Oven: Set your oven to 350°F (175°C). This ensures even baking and golden-brown perfection.
Cream the Butter and Sugars: In a large bowl, beat together butter, brown sugar, and white sugar until light and fluffy. This step is key for that chewy texture!
Add the Wet Ingredients: Mix in the eggs, one at a time, followed by vanilla extract. Stir until fully combined.
Combine the Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until incorporated. Don’t overmix!
Fold in the Chocolate Chips: Gently stir in the chocolate chips (or chunks, if you’re feeling fancy). This is where the magic happens!
Scoop and Bake: Drop spoonfuls of dough onto a lined baking sheet, spacing them apart. Bake for 10–12 minutes until the edges are golden brown but the centers look slightly underdone.
Cool and Enjoy: Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them firm up while staying soft inside.
Nutrition Facts
(Note: The full nutritional breakdown is available in the recipe card below.)
Servings: 24 cookies
Calories per serving: Approx. 200
Preparation Time
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–22 minutes
How to Serve These Chocolate Chip Cookies
- Enjoy them warm with a glass of milk—the ultimate comfort treat!
- Sandwich a scoop of ice cream between two cookies for a next-level dessert.
- Crumble them over yogurt or ice cream for a crunchy, chocolatey topping.
- Drizzle with melted chocolate for extra indulgence.
Additional Tips
- Want thicker cookies? Chill the dough for 30 minutes before baking.
- Like an extra chewy texture? Use more brown sugar than white sugar.
- For crispier cookies, bake a couple of minutes longer until the edges are deep golden brown.
- Want gourmet-style cookies? Use chopped chocolate instead of chips for melty pools of chocolate in every bite.
- Store leftovers properly: Keep cookies in an airtight container at room temp for up to a week, or freeze for longer storage.
FAQ’s
1. Can I use salted butter instead of unsalted?
Yes! Just reduce the added salt slightly to balance the flavors.
2. Can I freeze the cookie dough?
Absolutely! Scoop the dough into balls, freeze on a tray, then store in a bag for up to 3 months. Bake straight from frozen—just add 2 extra minutes.
3. How do I make these cookies extra gooey?
Slightly underbake them! Remove from the oven when the centers still look soft.
4. What’s the best type of chocolate to use?
Semi-sweet is classic, but dark chocolate gives a richer taste, and milk chocolate makes them extra sweet.
5. Can I add nuts to this recipe?
Of course! Chopped walnuts or pecans add great texture and flavor.
6. My cookies spread too much. What went wrong?
Your butter might have been too soft, or you may need to chill the dough before baking.
7. How do I keep my cookies fresh?
Store them in an airtight container with a slice of bread—it keeps them soft longer!
8. Can I make these cookies dairy-free?
Yes! Use dairy-free butter and chocolate chips.
9. Why do my cookies turn out too cakey?
Too much flour or overbeating the eggs can lead to a more cake-like texture.
10. Can I double this recipe?
Yes! Just make sure you have enough baking sheets, and don’t overcrowd the oven.
Conclusion
This chocolate chip cookie recipe is the only one you’ll ever need! Soft, chewy, buttery, and loaded with melty chocolate, these cookies are pure happiness in every bite. Whether you’re baking for family, friends, or just for yourself (no judgment!), this recipe will never let you down. So go ahead—grab that mixing bowl and get baking!
PrintThe Best Chocolate Chip Cookie Recipe Ever
A classic, irresistible chocolate chip cookie recipe that strikes the perfect balance between chewy and crispy. Loaded with semi-sweet chocolate chips and a rich buttery flavor, these cookies are a timeless treat that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
– 2 1/4 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 cup packed brown sugar
– 1 teaspoon salt
– 2 teaspoons vanilla extract
– 2 large eggs
– 2 cups semi-sweet chocolate chips
– Optional: 1 cup chopped walnuts
Instructions
1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour and baking soda.
3. In a large bowl, beat the softened butter, granulated sugar, brown sugar, salt, and vanilla extract until creamy and well blended.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually mix in the flour mixture until just combined.
6. Fold in the semi-sweet chocolate chips (and walnuts if using).
7. Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
– For a chewier cookie, underbake slightly and let them cool on the baking sheet.
– Chilling the dough for 30 minutes before baking can help enhance flavor and texture.
– Experiment with different types of chocolate or add a pinch of sea salt on top for an extra flavor boost.
– Store in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
