The BEST Chocolate Chip Cookies!

Meet…the absolute BEST chocolate chip cookie recipe.  They’re perfectly soft and chewy and buttery, loaded up with chocolate chips, easy to make, and downright delicious.

The BEST Chocolate Chip Cookies

Breaking news here from our tiny little kitchen here in Spain…

…we have a brand new oven!!! 

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Notably, we have a brand new oven that actually works.  You know, one that doesn’t shut off in the middle of cooking, that actually heats to the correct temperature, that that doesn’t char the tops of everything…it’s nothing fancy, but after having had to put up with a wildly-dysfunctional oven for over a year, this simple new addition to our casita feels like a total game changer.  For the first time since moving to Spain, I actually feel excited to bake again.  And the timing couldn’t be better with the arrival of holiday cookie baking season!

So to celebrate this month, we’ve promised to bake up a sampler of all of the most classic American cookies here for our European friends to try.  (Which has been super fun so far…they absolutely adore American cookies!)  And here on the blog, I thought that I would circle back with a week full of my favorite cookie recipes for anyone else around the world who’s in the mood for some holiday cookie baking!  I’ve lined up seven of my most classic faves for you, complete with some new photos and updated baking tips.  And today, there of course seemed like only one proper way to kick things off.

Meet…my all-time favorite recipe for the softest, chewiest, dreamiest, hands-down best chocolate chip cookies.

I first shared this chocolate chip cookie recipe on the blog a few years ago.  And years later, it is still my go-to, and I’m happy to report that it has now become so many of yours as well!  These chocolate chip cookies are super-soft and chewy, they’re perfectly buttery and vanilla-y, they’re loaded up with as many (or as few) chocolate chips as your heart desires, and in my cookie-loving opinion, they are simply the best.

So if you’re looking for a few chocolate chip cookie recipe to try this season, bookmark this one and give it a try.  It’s a keeper!

The BEST Chocolate Chip Cookie Recipe | 1-Minute Video

The Best Chocolate Chip Cookie Recipe

Tips For The Best Chocolate Chip Cookies:

So what is it exactly about this classic chocolate chip cookie recipe that makes it such a winner?  Here are a few key CCC factors and tips that I’ve learned over the years…

  • All butter, all the way: I grew up making chocolate chip cookies with a half-shortening, half-butter base.  Then over the years experimented with using coconut oil, to olive oil, to vegetable oil, to melted butter, and everything in between.  But at the end of the day, when I’m craving a classic old-school chocolate chip cookie, I come back to this all-butter cookie recipe every time.  That buttery taste is just unbeatable, and yields the most soft and delicious cookie a girl could ask for.  They key is just to make sure that your butter is legit room-temperature so that it will cream correctly with the sugars.
  • Use both brown and white sugar: On that note, we will also be using two different sugars in this recipe — classic white granulated sugar and brown sugar.  Because we’re goin’ for it.
  • Extra vanilla: My dad taught me the secret when we were kids to always (always) use two full teaspoons of vanilla per batch of dozen cookies.  And I’m convinced it’s the small secret that makes these cookies extra delicious.
  • Add cornstarch: Yep, sounds strange, but I learned from Anna Olsen years ago that adding a hint of cornstarch is the secret to making your cookies extra chewy.  It really works!
  • Chill your dough: To help prevent your cookies from spreading, refrigerate your entire batch of dough for 2 hours before baking.  (This will help the butter firm back up, so that it doesn’t melt and spread instantly in the oven.)  Or to speed up the process, go ahead and form your dough balls and place them on a baking sheet.  Then refrigerate the entire baking sheet for 20-30 minutes, until the dough balls are nice and chilled.  Then…
  • Don’t forget those extra chocolate chips: Food stylist’s secret — to make your cookies look extra delicious, poke a few extra chocolate chips into your dough balls just before baking.  That way the chocolate chips will be nice and visible, and also, who can argue with some extra chocolate in their cookies?
  • Bake on parchment: Always bake on parchment or a silicone baking mat for the perfect cookies.
  • Sprinkle on flaky sea salt: Totally optional, but I love sprinkling a pinch of flaky sea salt onto the cookies (either onto the dough balls just before baking, or on the cookies hot outta the oven) for an extra bit of crunch and saltiness.  So good.

Chocolate Chip Cookie Dough Recipe

Chocolate Chip Cookie Ingredients:

Alright, now that you know the tips, let’s make our ingredient list!  To make this chocolate chip cookie recipe, you will need:

  • Butter: Softened completely to room temperature.  It’s very important that the butter is not too hard, and definitely not melted, for it to cream properly with the sugars.
  • Sugars: I like a blend of 2/3 brown sugar (for that delicious molasses flavor) and 1/3 white granulated sugar.  But feel free to experiment with different ratios if you prefer.
  • Egg: Just one. :)
  • Vanilla extract: Either store-bought or homemade.
  • All-purpose flour: As I said, when I’m craving this classic recipe, I unapologetically go for the old-school AP flour, butter and sugars.  But if you would like a slightly healthier alternative, I have also made this recipe multiple times with white whole wheat flour, and it also bakes up nicely.
  • Cornstarch: To help make the cookies extra chewy.
  • Baking soda: Be sure that your box of baking soda is fresh and not expired.
  • Salt: We will add some to the dough itself and, as mentioned above, I also recommend sprinkling a pinch of flaky sea salt onto the cookies before or after baking if you would like.
  • Semisweet chocolate chips: I usually use standard-sized semisweet chocolate chips, but feel free to use mini semisweet chips or whatever other flavors you like.

How To Make Chocolate Chip Cookies

How To Make Chocolate Chip Cookies:

To make chocolate chip cookies, simply…

  1. Combine the dry ingredients.  In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined.  Set aside.
  2. Cream together the butter and sugars.  Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes.
  3. Add egg and vanilla.  And mix on medium-speed until combined, about 1 minute.
  4. Add in the dry ingredients.  And beat on medium-low speed until just combined.
  5. Fold in the chocolate chips.  Using a spatula or wooden spoon, mix in the chocolate chips by hand until they are evenly combined.
  6. Chill the dough.  Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through.
    • Or, for a speedier solution, you can go ahead and shape the dough into 1-inch balls, place them on a baking sheet that is covered with either parchment paper or a silicone baking mat.  Then chill in the refrigerator for 20 minutes or until the dough is chilled through.
  7. Form the dough balls.  Then once the batch of dough is completely chilled, remove it from the refrigerator.  Scoop out and roll dough balls that are 1-inch in diameter.  Then place them on a baking sheet that is covered with either parchment paper or a silicone baking mat.
  8. Bake.  For about 10-12 minutes, or until the edges are slightly crispy and the tops of the cookies are very lightly golden.  The centers may look slightly undercooked.
  9. Cool cookies.  Remove the cookies and let them cool on the baking sheet for about 5 minutes.  Then transfer them to a wire rack to finish cooling.
  10. Serve!  Then dive in while they’re nice and warm and ooey-gooey-chocolately.  Yum.

Easy Chocolate Chip Cookies

Possible Add-Ins:

Want to mix things up?  Feel free to add in:

  • Different baking chips: Milk, dark, white, or semisweet chocolate chips are all delicious options here as well.  Or peanut butter chips, Heath bar chips, Andes mint chips, caramel bits, or any other fun baking add-ins that you may love.
  • Nuts: Chopped pecans, walnuts, almonds, peanuts, pistachios, and/or macadamia nuts are also delicious add-ins.
  • Sprinkles: Toss in a handful of colored sprinkles if you’d like to make these cookies extra festive!
  • Dried fruit: Dried cherries, cranberries, apricots, or other dried fruit (presuming it is chopped into bite-sized pieces, if need be) are also delicious in this recipe.

Chocolate Chip Cookie

How To Store These Cookies:

Baked Cookies: To keep already-baked cookies, store them in an airtight container for up to 4 days.  Or you can freeze the cookies for up to 3 months.

Cookie Dough: To keep cookie dough, store it in an airtight container in the refrigerator for up to 4 days.  Or you can freeze the dough for up to 3 months.

  • Pro tip: For easy cookie making, I recommend forming the dough into balls before freezing.  Just place them on a baking sheet, and freeze for a few hours until they are completely frozen.  Transfer the frozen dough balls to a ziplock bag or other airtight container.  Then you can keep them in the freezer for up to 3 months.  Once you’re ready to make the cookies, just thaw your desired amount of dough balls in the refrigerator until they have thawed.  Then bake!

Chocolate Chip Cookies and Milk

More Favorite Cookie Recipes:

Looking for more delicious cookie inspiration?  Feel free to check out our full collection of cookie recipes, or any of these other favorite classic cookies:

Soft and Chewy Chocolate Chip Cookies

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The BEST Chocolate Chip Cookies!

My all-time favorite chocolate chip cookie recipe!  See notes above for possible ingredient variations, plus options for how to store your cookies and dough.

Ingredients:

  • 1/2 cup butter, softened to room temperature
  • 1/2 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract, store-bought or homemade
  • 1 1/2 cup (180 grams) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • optional: flaky sea salt

Directions:

  1. Heat oven to 350°F.  Line a baking sheet with parchment paper; set aside.
  2. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined.  Set aside.
  3. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides of the bowl occasionally as needed. Add egg and vanilla, and beat on medium speed until combined, about 30 seconds. Add the dry ingredient mixture, and beat on medium-low speed until just combined.
  4. Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined.
  5. Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through.  Then once the batch of dough is completely chilled, remove it from the refrigerator.  Scoop out and roll dough balls that are 1-inch in diameter.  Then place the dough balls on a baking sheet that is covered with either parchment paper or a silicone baking mat.
  6. Bake for about 10-12 minutes, or until the edges are slightly crispy and the tops of the cookies are very lightly golden.  The centers may look slightly undercooked.
  7. Remove the cookies and let them cool on the baking sheet for about 5 minutes.  Sprinkle with a pinch of flaky sea salt, if you would like.  Then transfer them to a wire rack to finish cooling. Then dive in while the cookies are nice and warm!  Or, transfer to a sealed container and store for up to 3 days, or freeze for up to 3 months.

*Prep time listed above does not include chilling time.

*To chill the dough faster, shape it into 1-inch balls.  Place them on a baking sheet that is covered with either parchment paper or a silicone baking mat, then chill the entire sheet in the refrigerator for 20 minutes or until the dough is chilled through.  Then bake as directed.

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The BEST Soft and Chewy Chocolate Chip Cookies

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508 comments on “The BEST Chocolate Chip Cookies!”

  1. Gave them a second try…THEY WERE DELICIOUS and exactly how I pictured it. One question is there a “good” type of chocolate chips that melt properly when they are in the oven?

  2. I just want to say I have made many different kids of chocolate chip cookies form so many different recipes and these are my favorite. I searched the internet to find the best cookie recipe and kept making mediocre cookies. Until I found this recipe. They are so yummy and soft and chocolatey. Why didn’t I think of shoving a bunch of chocolate chips in each cookie, I mean you can’t have enough chocolate. My friends and family and everyone who has tried one has loved it. So in conclusion thanks for making this awesome recipe public.

    • Thank you for your sweet comment, Sydney! We’re so happy to hear you, your friends, and your family love these! :)

    • Hi, I have a picture of the cookies I made. Is there a way I can post it?

      Rating: 5
  3. I’ve been searching for the best chocolate chip recipe for a while and finally found this one! I make 2 to 3 batches and freeze them all at once so whenever I want fresh cookies I can just pop them in the oven! It’s the best!

  4. I really love this recipe! Is it okay to chill the dough overnight? If it is, should I leave the dough out at room temperature for 10 minutes or so before baking? Thank you!

  5. Omg THESE cookies’!!! They are the best cookies ever…better than any store bought cookies! Thank you for this amazing recipe, actually all of your recipes! :)

  6. Can I use 4tps of baking powder instead of soda and can i use salted butter, removing the salt? would it be the same?

    • Hi Marilyn! Yes, you could definitely do 3-4 tsp baking powder instead of baking soda, and you could use salted butter and just leave out the salt that the recipe calls for. We hope you enjoy these!

  7. what type/kind/brand that make the chochlate chip melted? or it is because of the method of preparing the recipes>

    • Hi there! We’re not really sure what you mean. The chocolate chips just melt from the heat of the oven. :)

  8. I’m in the middle of making these and when I was done making the dough it was kinda sticky? Was this normal?

    • Hi Laura! Hmmm, it shouldn’t really be sticky. We wonder if one of the measurements might have been off? How did they turn out?

  9. The BEST choco chip cookies ever! I haven’t found a recipe that even come so close.

    • Wow, thank you so much, Elisa — we’re thrilled that you loved them!

  10. I made the cookies today and they are delicious. My only issue is that I have a weird oven and had to bake them at 325 degrees. They browned beautifully on the bottom and they were done and chewy. However, the tops didn’t brown. I will definitely give them another try and bump up the oven to 350 and watch them very closely.

    • Thanks for sharing, Sue, we’re glad you enjoyed them despite the oven issues — we hope they work out even better for you next time! :)

  11. Wow! These are so delicious!!!

    Rating: 5
  12. Best recipe ever! It’s REALLY GOOD! So chewy and moist. I’ve tried many different ones and this one never fails.

    Rating: 5
  13. My mixer is broken, can i cream this by hand using a whisk? Or can i use melted butter?

    • Hi Nicky! We think if your butter is soft enough, you can do this by hand (with a whisk and/or wooden spoon or thick spatula). It’ll just take some muscle! ;) We hope you enjoy them!

  14. This is the ONLY chocolate chip cookie recipe I use! I tried this recipe once, about a year ago, and since then I make it at least once a month!

    Rating: 5
  15. Hi, I followed the recipe exactly, but my cookies were not as flat as yours and they did not spread out as much. Do you know why this would happen?

    Rating: 3
    • Hi Sara! We’re sorry about that. :( It sounds like maybe the dough was too chilled? A little less of a chill time will help them spread out and flatten more. Also, if your butter is too cold, that could prevent them from spreading. We hope this helps for next time!

  16. No ty, cookies are best crispy. Unlike bacon which is good chewy, underdone, as well as crispy and overcooked.

    • You can always bake these a bit longer if you want them crispier. We hope you enjoy!

  17. I make these all the time and they are TRULY THE BEST chocolate chip cookies ever. Every person who tries them agrees. Seriously, you make these once and you fall in love with then and you’ll never go back to your old chocolate chip cookie recipe again.

  18. Love these! Made a chips-ahoy-sized army of them with mini chocolate chips and a heaping tsp scoop. Definitely would recommend to fellow tollhouse-lovers. One of the closest cookies to tollhouse I have found –post baking that is. Still on a search to find tollhouse cookie dough.

    Rating: 5
  19. This is seriously my go-to cookie recipe! I’ve gotten so many compliments and I make them all the time:) definitely recommend!!

    Rating: 5
  20. I just love these cookies. My husband always craves for these and the batch keeps running in my home. Now my friends have become a big fan of these cookies. I should say that the brown sugar really makes a lot a difference in the taste, you know that pinch of bitter taste. OMG my mouth is watering. I’m so glad that i found your site. Love most of your recipes. Been following your site from a long time. Thanks a ton for such wonderful recipes.

    Rating: 5
  21. Hayley,
    I Absolutely ❤️ Your Site, Fab Recipes, Great Pictures, Thank You!
    For a Few Years My Fav. Chocolate Chip Cookie has been The NY Times Recipe. Have You
    tried that Formula? If so, Do You rate This recipe as Good as The NY Times?
    I Appreciate Your Help!

    Patricia

    • Hi Patricia! Thank you for your sweet words, but I wanted to let you know this is actually Ali’s blog, pics, recipes, etc.. :) I just help out with stuff around here. We have not tried that recipe, so it’s hard to say how they compare, but we love this one! We are a little biased though. :P

  22. Made these with my toddler boys this morning, great recipe for them to help with and turned out delicious!!

    Rating: 5
  23. Thanks for this recipe which is great especially cooked on silicon! Now for the chicken recipe!
    Hope you are all in the pink.

  24. This is infact the best home-made choc chip cookie recipe I’ve found! After the first batch, my husband said that I could only make these from now on. I agree – they’re great and so simple!

    Rating: 5
  25. These are the best! Thank you, thank you, thank you! I was wondering what I was going to give for Christmas to the helpers at my kids school and I think this is it on a pretty plate.

    Rating: 5
  26. OMG. These are absolutely the best chocolate chip cookies I have ever made. They are not flat but are nicely puffed up and have a great shape. I do believe it is the corn starch that has made the difference. I also reduced the sugar by one tbsp because I live at 5000′ and that really work too.Thanks for a great recipe!!

  27. These cookies are amazing and our now my go to recipie for chocolate chip cookies. They are soft, chewy and delicious. I find I need to bake them for 14 min to get the doneness that I like. Thank you!

    Rating: 5
  28. Hi Ali, these are amazing! II really like how the chocolate melts inside and the shape and the close up shots! This recipe is one of a kind – cheers!

  29. Amazing ! The only failure was on my part & not reading the recipe only makes 12 cookies! That’s how many I eat the first night! ;)

    • I just read your review & I also didn’t read the recipe closely enough to see that the recipe makes only 12 cookies. I can’t even imagine how big they must turn out??? I got 4 1/2 dozen cookies out of the recipe. Actually, I think I got 5 dozen, but I ate at least 6 of them because they were so good!

  30. Thank you for sharing. These Chocolate Chip Cookies turn out perfect!

  31. My go-to recipe. I grew up with a recipe on the back of a toll house bag that produced cake like cookies. This recipe, however, produces cookies that only appear in dreams and expensive bakeries. They never, ever disappoint!!!

    Rating: 5
  32. Thank you for sharing this recipe! It is now my go-to recipe when I need a ccc fix!

    Rating: 5
  33. One of the best recipes I’ve ever made for cookies and they are always a hit no matter where I go!

    Rating: 5
  34. Do you suppose you can replace the sugar with stevia for backing? If so, what is the replacement value?

    Wife and i are trying to be more proactive about avoiding the possibility of diabetes as we age. (-;

  35. These cookies are AMAZING!! I doubled the recipe, and the only thing different I did was use half chocolate, half butterscotch chips. Thank you. 😋

    Rating: 5
  36. My kids definitely love this! Even the neighbourhood kids can’t get enough :)
    Thanks for sharing this recipe and the tips to making the perfect choco chip cookies!

    Rating: 5
  37. These came out amazing! I followed your exact instructions and even before cooking them the dough was velvety in texture…and after cooking the cookies smelled heavenly. I think it’s the addition of the cornstarch that differentiates these from other ccc….definitely a go to recipe 👍🏼

    Rating: 5
  38. Do you have a tripled version of this recipe?? I have a stand mixer and would like to make a triple batch :) I am not a baker so I don’t want to covert and get something wrong! Let me know.

  39. I make this recipe all the time – my very favorite!!! Thank you for such awesome recipes!! Happy New Year!

    Rating: 5
  40. I made these cookies. Quadrupled the recipe. Amazing! Have you tried them with nuts?

    Rating: 5
  41. Best recipe ever. I always had trouble making cookies, they always came out like cake. I added some chunky nuts and Heath brickle, they came out excellent. Thank you for this awesome recipe.

    Rating: 5
  42. I have used this recipe endlessly for two years now … and I plan to use it for years to come. They’re so fast and so easy, and it is true, they are perfectly chewy! They are forgiving for substitutions (like gluten free, or add walnuts, even dried cranberries and white chicolate, you name it). So wonderful.

    Rating: 5
  43. Made these amazing cookies with my twins over break, now want to make a double batch to send off to them at school. Can I double recipe without a change in outcome. These truly are the best cc cookies!

    Rating: 4
  44. Delicious!

    Rating: 5
  45. These were just the chocolate chip cookie I was looking for. I didn’t add anything or take anything away and they turned out just right. I doubled the batch and they were gone in no time. This one is a keeper! Thanks!!!!

    Rating: 5
  46. These are the best chocolate chip cookies I have ever made. I made them a few weeks ago, and can’t remember if I used light or dark brown sugar. I was wondering which you use. I am making a batch for this weekend, and thinking about making dough and keeping it in fridge until I’m ready to bake. Thanks for a great recipe.

  47. These cookies where a hit with my husband and our best friends! They said they are the best they ever had. Thank You

    Rating: 5
  48. This may seem ridiculous, but do you use salted or unsalted butter.
    Asking for a friend ;)

  49. Oh man, do yourself a favor and MAKE THESE. By far the best chocolate chip cookies I have tried. I make them quite often for my friends and family, and tripling the recipe is the new normal! I bake them for 13 minutes and they turn out perfect. I always end up adding more chocolate than the recipe calls for, lightly press the cookies down just before I bake them, and I chill the dough in the bowl for about an hour or so since I don’t have room in my fridge for all those baking sheets. Huge hit.

    Rating: 5
  50. These cookies were great! A little time consuming with having to refrigerate the dough before it’s baked. And, I know that everyone’s oven is different, but I found either 11 or 12 minutes is good for the baking time. I added 1/2 cup of chopped walnuts because I love nuts in practically everything & that was fine as well. I would definitely make them again!

    Rating: 5