Classic chocolate chip cookies have never been better! These cookies have crisp edges and soft centers, the best buttery flavor, and puddles of chocolate throughout.
Your search for the perfect chocolate chip cookie recipe is finally over! This is it, the only recipe you’ll ever need.
These cookies are nearly 12 years in the making, since I first started this blog. I’ve baked hundreds over the years and eventually ended up here. And I’m so happy to finally share this recipe with you!
The Best Chocolate Chip Cookies
Here’s why you should make these cookies asap:
- These cookies have crisp edges but soft centers
- They’re thick and don’t spread too much
- Puddles of melty chocolate throughout
- No chilling required
So let’s get baking already!
Ingredients You’ll Need
It’s likely you already have these ingredients in the kitchen. Lucky you!
- Salted butter (but you can use unsalted)
- Light or dark brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Semisweet chocolate chips or chunks
How to Make Chocolate Chip Cookies
This is a pretty standard “drop cookie” recipe, no surprises here! Here’s how to make ’em:
- Cream butter with sugars and vanilla. Beat on high speed until light in both color and texture, and mixture starts to stick to the sides of the bowl, about 3-5 minutes. See my guide on the creaming method for more info, and why this step is so important.
- Add eggs. Add one at a time, mixing after each, and scraping down the bowl at least once.
- Add dry ingredients. Add flour, baking soda, and salt and mix just until mostly combined, but some loose flour remains.
- Stir in chocolate chips/chunks. Add chocolate and then mix until incorporated.
- Portion. Use a cookie scoop or spoon to portion, then roll into rounds and place on a sheet pan lined with parchment.
- Bake. Bake at 375° for 9-11 minutes. Cookies are done when they have golden edges and centers that are set but not at all browned.
Then, enjoy! And I know you will. These chocolate chip cookies are my most favorite!
My Best Cookie Tips
Here are all of my favorite cookie tips to help make your next batch of cookies the best!
- Start with butter that is slightly soft at room temperature but not at all melted. Your finger should leave a small indent when pressed, but should not easily press through the butter. If your butter is too warm, your cookies will spread more in the oven than they should.
- Be sure to measure flour correctly! All of my recipes are tested using the spoon and level method (more info through that link).
- Use both chocolate chips AND chocolate chunks, or use chocolate chips of different sizes. This way you get small pieces of chocolate that almost disappear into the cookie, and other large puddles of melted chocolate.
- I prefer to use a cookie scoop to evenly portion cookies. A #20 scoop (3 Tbsp) is my favorite size to get crisp edges while the middles stay soft, but you can use #40 (1.5 Tbsp) for smaller cookies.
- If cookies come out slightly misshapen, use a spatula to press them back into a circle right after they come out of the oven. See more of my tips for how to bake pretty cookies.
- Garnish with flaky sea salt for more of that sweet and salty combo and extra flair.
- I love these cookies best the day they are baked. Store cookie dough in the fridge for a week or more and bake as needed. Cookie dough also freezes really well.
Chocolate Chip Cookie Variations
Looking for something extra in your next batch of chocolate chip cookies? Try these recipes that take the classic to the next level:
- Caramel-Stuffed Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Rice Krispy Treat Chocolate Chip Cookies
- Chai-Spiced Chocolate Chip Cookies
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The Best Chocolate Chip Cookies
- ¾ cup salted butter (1½ sticks, 170 grams)
- ½ cup granulated sugar (100 grams)
- 1 cup packed light or dark brown sugar (213 grams)
- 1 tablespoon vanilla extract
- 2 large eggs
- 2 ½ cup all-purpose flour (330 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips or chunks , see Notes (340 grams)
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- In the bowl of an electric mixer, beat the butter, sugar, brown sugar, and vanilla until light and creamy, 3-4 minutes. Stop to scrape down then bowl once or twice.
- Add the eggs, beating after each and scraping down the bowl at least once.
- Add the flour, baking soda, and salt and mix until almost combined. Add the chocolate and mix briefly until incorporated.
- Portion equally (I use a #40 3 Tbsp scoop) and roll into rounds. Space evenly a few inches apart on prepared sheet pan.
- Bake for 9-11 minutes until edges are golden and top is set but not at all browned.
- Let cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.
- I like to use a combination of chocolate chips and chopped chocolate (1 cup of each) for varying texture and appearance.
- Cookie dough can be stored in the fridge for at least a week, so bake cookies fresh when you want them!
- Cookie dough can also be stored in the freezer.