Best Chocolate Chip Cookies Recipe
- kkottraba
- Apr 29
- 6 min read
Ah, the classic chocolate chip cookie—the ultimate OG. There's just something timeless about it, and for good reason. While there are endless variations out there, not all cookies are created equal. So which recipe truly delivers? Let’s dive into this one, and I’ll show you exactly why these are hands-down the best chocolate chip cookies you’ll ever bake.
The Characteristics Of The Best Chocolate Chip Cookie Recipe
No chill Chocolate Chip Cookie Recipe: That's right, no refrigeration required! These are the easiest cookies you will make. They go straight from the mixer, to the oven, to your mouth in 20 minutes!
The Secret: Ok the best kept secret to the Best Chocolate Chip Cookies is using a 50/50 ratio of mini semi sweet chocolate chips to regular sized semi sweet chocolate chips. You literally get a chip in every bite!
Melted Butter: Melted butter is a must for this recipe. The melted butter creates a chewy texture, better consistency, and gooey centers!
Bake Time: A chewy and soft underbaked chocolate chip cookie is best and how long you bake the cookie matters! Every oven is different so you may have to experiment a bit but a 9-10 minute cookie is a perfect cookie!
Best Chocolate Chip Cookies
Inspiration Behind This Recipe
This blog post is dedicated to my dad, the ultimate chocolate chip cookie fan. While writing it, I couldn’t help but think of a story he always tells me from his childhood.
He grew up on a ranch in rural Wyoming and rode the school bus home every day. One afternoon, as the bus windows were rolled down, he caught a whiff of something heavenly about a mile from home. To this day, he swears it was the unmistakable scent of freshly baked chocolate chip cookies. His siblings didn't believe him!
Sure enough, when he walked up the long driveway and stepped into the house, there was his mom in the kitchen, pulling warm cookies out of the oven. The powerful scent of the chocolate chip cookie!
How To Make The Best Chocolate Chip Cookies
Ingredients
2 sticks (1 cup) unsalted butter melted
1 cup granulated sugar
1/2 cup packed brown sugar
2 tsp vanilla
2 eggs
3 cups all purpose flour
1 tsp baking soda
1 tsp salt
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). A properly heated oven ensures the cookies bake evenly with just the right texture.
Step 2: Melt and Cool the Butter
Melt 2 sticks (1 cup) of unsalted butter on the stovetop or in the microwave.Let the butter cool for about 5 minutes so it doesn’t scramble the eggs in the next step.
Step 3: Cream the Butter, Sugars, and Vanilla
In a stand mixer fitted with the paddle attachment, combine:
Melted and slightly cooled butter
1 cup granulated sugar
½ cup packed brown sugar
2 teaspoons pure vanilla extract
Mix on medium speed until the mixture is smooth and fully combined.
Step 4: Add the Eggs
Add 2 large eggs to the sugar mixture.Mix on medium speed until the batter becomes lighter in color and slightly fluffy. This adds air to the dough for a better texture.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
This ensures the leavening and salt are evenly distributed before adding to the wet ingredients.
Step 6: Mix Wet and Dry Ingredients Together
Slowly add the dry mixture to the wet mixture.Mix just until everything is combined — avoid overmixing to keep the cookies soft and tender.
Step 7: Fold in the Chocolate Chips
Stir in:
1 cup mini chocolate chips
1 cup semisweet chocolate chips
Mix on low speed or fold by hand until evenly distributed.
Step 8: Bake
Scoop the dough onto a parchment-lined baking sheet, spacing each scoop about 2 inches apart.Bake at 350°F for 8–9 minutes. For extra chewy cookies, slightly underbake — the centers should look just set and a bit glossy.
Step 9: Cool the Cookies
Let the cookies rest on the baking sheet for 2 minutes after removing them from the oven.Then, transfer them to a wire cooling rack to cool completely.
Step 10: Serve and Enjoy
Your homemade chocolate chip cookies are ready to enjoy. Soft, chewy, and loaded with chocolate, they’re the perfect treat for any occasion.
Tips For Making The Best Chocolate Chip Cookies
Always make sure to Measure the flour correctly! Flour should be measured by weight or by scooping it into a dry goods measuring cup and leveling it with a knife. It should not be packed down or squished into the cup. Also, glass Pyrex measuring cups are for liquid measuring so I wouldn't use them to measure flour.
Let the melted butter cool for just 2-3 minutes before adding it to the mixer with the sugars. I find that if it's too hot it changes the texture of the final bake.
Use room temperature eggs. If you forgot to pull them from the refrigerator, take your eggs and place them in a bowl of 90-100 degree fahrenheit water for 5-10 minutes and they will be about room temp!
Don't over mix the dough! Just mix the dough until it comes together. The perfect dough starts to form a mass and starts pulls away from the mixer edge. If it's still sticky you need to add a bit more flour 1 Tbsp at a time until the perfect consistency is reached.
Let them rest! Right after you remove your cookies from the oven, let the baking sheet sit on the counter until for about 2 minutes before transferring them to a wire rack to cool!
Since this recipe uses melted butter, if you refrigerate the dough, let it sit out for 30-40 minutes at room temperature before baking it.
Why These Are The BEST Chocolate Chip Cookies
Every food blogger on the internet seems to have the "best" chocolate chip cookie recipe. I did some research before creating this blog post, and there are hundreds of so-called "best" recipes out there.
One blogger, Lilly P. Crumbs, is even on a mission to find the best recipe on the internet — which I think is so fun! She’s created a spreadsheet and ranks them all. If you want to check it out, click on her name above.
The truth is, the best chocolate chip cookie is a matter of personal preference. So here’s why I think mine is the best.
Chewy: Chocolate chip cookies have to be chewy! If you are a hard or crispy cookie your not for me.
Full figured: If your a flat cookie then I'm sorry we can't be friends, I need my cookies with a bit of meat on their bones. Thick and gooey with lots of chocolate chips, sign me up!
Gooey center: I always underbake my cookies a bit. The perfect cookie is crisp and light brown around the edges and a bit gooey in the center!
Perfect ratio of Chocolate to dough: With much trial and error I discovered a way to get a chip in every bite! I use a 50/50 ratio of mini chocolate chips to regular. This really upped my cookie game.
Can You Freeze The Best Chocolate Chip Cookies?
Yes, this cookie dough is great for prepping ahead! You can freeze the entire batch in a container or double-wrap it in plastic wrap. Let it thaw overnight in the refrigerator. Once thawed, let it sit out at room temperature for about an hour—then it’s ready to scoop and bake.
Alternatively, you can scoop the cookie dough into balls ahead of time and freeze them individually. If you choose this method, place the dough balls on a baking sheet about 1 inch apart to prevent them from sticking together. Once frozen, transfer them to a gallon-size zip-top bag or an airtight container.
When you're ready to bake, let the frozen dough balls sit at room temperature for about an hour. You may need to add an extra minute or two to the baking time if they’re still slightly cold.
You can also freeze these cookies after baking. Just let them cool completely, then store them in an airtight container with parchment paper between layers to prevent sticking. This also helps protect them from freezer burn. Baked cookies can be frozen for up to three months. When you’re ready to enjoy them, let them thaw in the container at room temperature for the best texture.
Did You Make Chewy M&M Sugar Cookies?
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