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Chocolate chip cookies are everywhere but after countless test batches we have created the ultimate chocolate chip cookie! It’s a big claim, we know. But trust us, this one has been years in the making but these are worth baking.
The BEST chocolate chip cookies are soft and chewy, yet slightly crispy around the edges and have just the right amount of chocolate chips. These check all the boxes and more. So if you’re searching for THE chocolate chip cookie recipe that lives up to the hype, you’ve found it.
Chocolate chip cookies are always a good idea. Whether you’re wanting a little sweet treat after a long day or baking cookies for a dinner party or movie night with friends, these will be a hit. You may want to make a double batch because you’ll be coming back for seconds and possibly thirds.
Keep reading for our tips that make this the best chocolate chip cookie!
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The Best Chocolate Chip Cookies
What You Need for The Best Chocolate Chip Cookies
- All purpose flour
- Brown sugar
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Butter
- Eggs
- Vanilla
- Semi-sweet chocolate chips
- Dark chocolate chips
- Flakey sea salt (optional)
How to Make the Best Chocolate Chip Cookies, Step By Step
Step 1: Cream butter and sugars.
The first step in making cookies is to always cream butter and sugar together. This step is very important because it whips air into the cookies, making them fluffy, so you don’t end up with a flat cookie. You will whip the butter and sugar together until it is smooth and creamy.
After your butter is creamy, mix in eggs and vanilla until you have a smooth mixture.
Step 2. Mix in dry ingredients.
Before you mix in your dry ingredients, whisk flour, baking powder, baking soda, and salt in a separate bowl. This will allow each ingredient to blend more evenly into the creamed butter.
Pour the flour mixture into the creamed butter and mix until incorporated. If you see any loose flour, make sure to scrape the sides of the bowl to mix it into the dough.
Tip! Make sure you don’t overmix the batter. This is a thicker dough, so stop mixing once the dough is evenly mixed.
Step 3. Stir in chocolate chips.
Mix in a generous amount of chocolate chips. We recommend about 1 cup of semi-sweet and 1 cup of dark chocolate. If you love super chocolatey cookies, sprinkle in a bit more!
Step 4. Scoop, roll and chill dough for 10 minutes.
Using a cookie scoop, scoop dough balls and place them onto a parchment-lined baking sheet. That way, when they cook, you can clearly see some chocolate chunks and M&M’s on top – this is more of an aesthetic thing, but makes them look very cute.
Once all the cookies have been scooped and rolled, chill for at least 10-15 minutes. Chilling the dough will help the dough solidify so it doesn’t spread too much while baking.
Step 4. Bake until golden brown, sprinkle withs flakey salt and enjoy!
After the dough balls have chilled, place 4-6 cookie dough balls on a parchment-lined baking sheet and bake in a preheated oven at 350ºF, for 12-15 minutes.
Make sure each cookie is spaced a couple of inches apart from one another. When the cookies are nice and golden on the edges, they are done!
Take the cookies out of the oven, sprinkle with flakey salt and let them cool on a cooling rack for 5-10 minutes. Repeat this step for the rest of the cookies and enjoy!
What makes this the best chocolate chip cookie?
Cookies are so easy to make but there is a bit of easy science that creates the best chocolate chip cookie. It essentially comes down to the temperature of your ingredients, the right ratio and how you prep and cook the dough. Here are the most important things to note!
- Type of sugar matters! I have to say this was one of the hardest things to nail down to make the best chocolate chip cookie. For chocolate chip cookies, you want more brown sugar vs granulated sugar because the molasses in the brown sugar will give the dough a nice caramel flavor and chewy texture.
- Cold butter! This is essential. If your butter is too warm, the cookies can spread too much when baking.
- Room temperature eggs. Make sure to set your eggs out ahead of time to get to room temperature. They will blend easier into your batter.
- Mix of semi-sweet and dark chocolate. This chocolate combo elevates the flavor of these cookies in the most subtle way.
- Chill the cookie dough. A little extra chill of the cookie dough is an extra step we never skip! Even if it is just chilling for 10 minutes, it helps to solidify the dough. Chilled dough helps to reduce the spread of the cookies. If your dough is too warm, the butter will melt and your cookies will spread.
How many cookies does this recipe make?
This recipe makes about 20-24 cookies, which are about 2 tbsp of dough each.
How to store chocolate chip cookies
Make sure your cookies are completely cooled before storing. If they are warm, condensation and moisture can form in the storage container.
Room temperature: Store cookies in an airtight container or plastic bag in a cool, dry place. They will be good for 3-4 days.
Freezer: Yes, you can freeze baked cookies! Make sure they are completely cooled. Store the cookies airtight container or plastic bag separating the layers with a piece of parchment or wax paper. Try to remove as much of the air as possible before sealing the bag to prevent freezer burn. You can store them in the freezer for up to 6 months.
How to reheat frozen baked chocolate chip cookies
The next time you are craving one of these chocolate chip cookies, you can have a warm cookie in several minutes!
- Start by preheating the oven to 350ºF.
- Place cookies on a parchment-lined baking sheet.
- Bake for 4-5 minutes until warm.
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The BEST Chocolate Chip Cookies
- Total Time: 35 minutes
- Yield: 20–24 cookies 1x
Description
The BEST chocolate chip cookies are soft and chewy, yet slightly crispy around the edges and have just the right amount of chocolate chips. These check all the boxes and more.
Ingredients
- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 sticks cold butter, cubed
- 2 large eggs, room temperature
- 1 tsp vanilla
- 1 cup of semi-sweet chocolate chips
- 1 cup dark chocolate chips
- Flakey sea salt, for topping
Instructions
- Preheat oven to 350°F. Prep cookie sheet with parchment paper.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl, cream cold butter until soft and whipped. Add in sugars, mixing until combined. Next add in eggs and vanilla and once again mix until combined.
- Add in half of the flour mixture and beat on medium speed until just combined. Add in remaining flour mixture and mix in until just combined.
- Stir in dark chocolate chips and semi-sweet chocolate chips.
- Scoop large cookie dough balls onto the cookie sheet with 1 1/2 inches in between. Freeze in the fridge for 15 minutes.
- Bake cookies for 12-15 minutes. Transfer cookie sheet to wire rack and let cool for 5 minutes. Best if eaten warm!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
