The Best Chewy Chocolate Chip Cookies
Classic chocolate chip cookies have never been better! These cookies have crisp edges and soft chewy centers, the best buttery flavor, and plenty of chocolate throughout.
Your search for the most chocolate chip cookie recipe is finally over! This is it, the only recipe you’ll ever need.
These cookies are 15 years in the making, since I first started this blog. I’ve baked hundreds over the years and eventually ended up here— with the best chocolate chip cookie recipe ever. And I’m so happy to finally share this recipe with you!
“Annalise, I’ve made chocolate chip cookies before, but they never turned out as great as the ones I made using this recipe! Thank you!⭐️ ⭐️ ⭐️ ⭐️ ⭐️” —from Pascale
Table of Contents
- Why these are the best chocolate chip cookies
- Ingredients you’ll need
- How to make these chocolate chip cookies
- My best cookie tips
- Tools for this recipe
- Get the recipe
- Chocolate chip cookie variations
Why these are the best chocolate chip cookies
- These cookies have crisp chewy edges but soft centers
- They’re thick cookies that don’t spread too much
- Great rich buttery flavor
- Lots of melty chocolate throughout
- No chilling required so they can be enjoyed in just 30 minutes or less!
Try my small batch chocolate chip cookies for all of the flavor, but less time required and it makes just 1 dozen cookies!
Ingredients you’ll need
- Salted butter— for the best overall flavor, but you can also use unsalted butter
- Light brown sugar or dark brown sugar— I’ve used both with great results, so whatever you have in your pantry.
- Granulated sugar
- Vanilla extract
- Eggs
- All-purpose flour
- Baking soda
- Salt
- Semisweet chocolate chips, chunks or chopped chocolate— Or a mixture of different chips and chunks. You can also use bittersweet or dark chocolate if you prefer. Guittard chocolate chips are my favorite brand!
How to make these chocolate chip cookies
This is a pretty standard “drop cookie” recipe, no surprises here! Here’s how to make them:
- Cream butter with sugars. Beat until light in both color and texture, which will take a few minutes. (See my guide on the creaming method for more info, and why this step is so important!)
- Add eggs and vanilla. Mixing after each, and scraping down the bowl at least once.
- Add dry ingredients and chocolate. And mix just until mostly combined, but some loose flour remains. Then add chocolate chips/chunks and mix until incorporated.
- Portion. Use a cookie scoop or spoon to portion and roll into rounds. This way they’ll bake evenly!
- Bake. Bake in a 375°F oven until the edges are nicely golden brown and the centers are set and just barely beginning to brown.
Then, enjoy! And I know you will. These chocolate chip cookies are my most favorite!
baking tip:How to know when cookies are done
Don’t over-bake your cookies! It’s one of the biggest cookie mistakes I see. Instead, pull cookies from the oven when the edges are golden brown and the tops are set and still look mostly pale. Then leave the cookies on the sheet pan for 5 minutes, where the heat from the pan will set them up completely. These cookies will have perfectly crisp edges and soft, chewy and moist centers.
My best cookie tips
Here are all of my favorite cookie tips to help make your next batch of cookies the best. 15 years baking experience has paid off— don’t skip this section!
- Start with butter at the right temperature so cookies don’t spread too much. It should be 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.
- Be sure to measure flour correctly! All of my recipes are tested using the spoon and level method (more info through that link). If you measure by simply dipping your measuring cup into the flour, you’re likely ending up with too much flour, resulting in a dry cakey cookie.
- Use both chocolate chips AND chocolate chunks/chopped chocolate, 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.
- A large #20 3 Tbsp is my favorite cookie scoop size to get crisp edges while the middles stay soft, but you can use medium #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.
- Storage instructions: These cookies best the day they are baked, but will keep for a week in an airtight container. Cookie dough also keeps in the fridge and freezer really well. Here’s how to freeze cookie dough for easy baking later. Store and bake as you’d like!
Tools for this recipe
These tools are a must for cookie baking! Links are to products I actually own, use, and highly recommend. (Note: these are affiliate links.)
- Paddle attachment for your stand mixer
- Baking sheet pans
- Parchment paper sheets or baking silicone mat
- Medium or large spring-loaded cookie scoop
- Cooling racks
Get the recipe
The Best Chewy Chocolate Chip Cookies
Classic chocolate chip cookies have never been better! These cookies have crisp edges and soft centers, the best buttery flavor, and plenty of chocolate throughout.
Ingredients
- ¾ cup (170 grams) salted butter , softened to room temperature
- ½ cup (100 grams) granulated sugar
- 1 cup (213 grams) packed light or dark brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ½ cup (330 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340 grams) semi-sweet chocolate chips or chunks , see Notes
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- In the bowl of an electric mixer, beat the butter, sugar, and brown sugar until light and creamy, 3-4 minutes. Stop to scrape down then bowl once or twice.¾ cup (170 grams) salted butter, ½ cup (100 grams) granulated sugar, 1 cup (213 grams) packed light or dark brown sugar
- Add the eggs, beating after each and scraping down the bowl at least once. Add vanilla.2 large eggs, 1 tablespoon vanilla extract
- Add the flour, baking soda, and salt and mix until almost combined. Add the chocolate and mix briefly until incorporated.2 ½ cup (330 grams) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 cups (340 grams) semi-sweet chocolate chips or chunks
- Portion equally (I use a #20 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.
Video
Notes
- All recipes are tested with the “spoon and level” method of measuring flour. Learn how to properly measure flour here.
- I like to use a combination of chocolate chips and chopped chocolate (1 cup of each) for varying texture and appearance. You can also use bittersweet or dark chocolate if preferred.
- If you bake smaller (rounded tablespoon) cookies, adjust baking time to 7-9 minutes.
- 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.
Calories: 243kcal, Carbohydrates: 31g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 203mg, Potassium: 118mg, Fiber: 2g, Sugar: 19g, Vitamin A: 205IU, Calcium: 23mg, Iron: 2mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
Note: This recipe was originally published May 2020.
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!
These look wonderfully dependable, especially the crisp edges and soft centers. I appreciate how the photos make the texture clear before baking. I have been thinking about the same kind of before-you-commit comparison for personal photos, and LookBlueprint is a useful way to compare visual directions before choosing one.
The only chocolate chip cookie recipe I make!
I love to hear that Julia, thanks for the comment and recipe rating! 🙂
These are amazing.
I topped with a little sea salt on top!
These are great cookies but I’m not sure that there’s a “one size fits all” chocolate chip cookie recipe. I’ve tried dozens of versions and these cookies rank in the top 10. Keepers!
What an amazing recipe! My family loves it 😀
I was on vacation, and wanted to make cookies, but didn’t have any crisco or applesauce, so I googled and found this! I then found out I didn’t have any baking soda either! So I tripled the baking powder and halved the salt. I also added pecan pieces and coconut.
RAVE reviews! Thank you so much!
Hi Susan! Thank you so much for the comment and recipe rating. And good job with those adjustments, I’m so glad you enjoyed these cookies.
These are amazing.
I topped with a little sea salt on top!
Yum!
I haven’t baked them they look good when I make them i’ll rate them
Annalise, I’ve made chocolate chip cookies before, but they never turned out as great as the ones I made using this recipe! Thank you!
One technical website issue though: when I use the “Print Recipe” button, the weights disappear on the print version (leaving just the volume measures). I prefer to weigh my ingredients. Is this something you can fix? (it’s a problem that happens with many although not all recipes on the site) Thanks again for the great recipe!
These are great cookies but I’m not sure that there’s a “one size fits all” chocolate chip cookie recipe. I’ve tried dozens of versions and these cookies rank in the top 10. Keepers!