The BEST Chocolate Chip Cookies
The BEST Chocolate Chip Cookies
Stop your search right here because these really are the best chocolate chip cookies you’ll ever make. These babies are made with rich browned butter and big, melty chunks of chocolate to give you that perfect balance of crispy edges and a soft, chewy center. And honestly, nothing beats dunking one of these in an ice-cold glass of milk. Trust me, you’re in for a treat!
Craving even more chocolate chip cookie goodness? Don’t miss my s’mores cookies or espresso chocolate chip cookies—they’re some of my absolute favorites when I need a little extra something to brighten my day!
The Best Chocolate Chip Cookies
Okay, friend. Take a moment to breathe because what I’m about to share with you is pretty much my life’s crowning achievement: a chocolate chip cookie recipe that’s been perfected over a whole decade. These cookies come out soft and chewy with just the right crunch on the edges, perfectly balanced salty-sweet flavors, and a generous helping of gooey chocolate chunks. When a recipe hits this good, you just have to pass it on to the people you care about.
No more waiting around—this is hands down the best chocolate chip cookie recipe you’ll ever bake.
Ingredients for perfect chocolate chip cookies.
You know what they say, your final product is only as good as what you put in it. So for these cookies, I really suggest using the best ingredients you can find to make these cookies taste absolutely gourmet.
- Unsalted Butter: Unsalted butter lets you control the salt perfectly and makes browning the butter a breeze. That browned butter adds this amazing nutty, toasty flavor that’s the foundation of these cookies.
- Light Brown Sugar: I like using both light brown sugar and granulated sugar in these cookies. The brown sugar keeps the texture soft and chewy and gives that warm molasses-y note we all love.
- Granulated Sugar: A bit of granulated sugar gives your cookies a little snap on the edges. Best of both worlds, soft inside and crisp outside!
- Eggs: Eggs help hold it all together. Using one full egg and an extra egg yolk keeps the cookies soft and chewy without getting cakey.
- Vanilla Extract: Don’t skip the vanilla! It may seem small, but it’s a total game-changer. I always go for pure vanilla extract if I can—it really deepens the flavor.
- Flour: Regular all-purpose flour is your go-to here. It gives the ideal tender-yet-sturdy crumb. When measuring, scoop the flour with a spoon to fluff it up before measuring so you don’t add too much. I like adding the first cup all at once, then adding the rest bit by bit because browned butter changes in moisture depending on how long you brown it—which affects the dough consistency.
- Baking Soda: This gives your cookies a lovely rise and those amazing crackly tops. Make sure it’s baking soda, not baking powder! I don’t bother mixing the dry ingredients separately—instead, I add the flour, then sprinkle the salt and baking soda on top before folding it all in. It works like a charm.
- Chocolate: Chocolate can make or break your cookie so splurge on good quality semi-sweet or dark chocolate. Forget those supermarket chips—grab a nice chocolate bar or big chunks and cut it up yourself. Use between 1 ½ to 2 cups depending on just how chocolate-packed you want your cookies!
- Salt: Salt is essential in baked goods! Without it, things can be cloyingly sweet. Salt balances the sweetness and brings the flavors to life.
How to make brown butter:
If you haven’t yet tried brown butter, you’re in for a delicious surprise! Browning butter brings out this rich, nutty depth that makes so many recipes, especially cookies, taste next-level.
- Put the butter in a small saucepan and set it over medium-low heat. Keep the heat low—that’s key for an even golden color. Use a silicone spatula to stir and scrape the melted butter from the bottom and sides of the pan every 10 to 15 seconds.
- As the butter cooks, it will melt, foam, and then the foam bubbles will start getting smaller. You’ll also notice a lovely warm, nutty smell starting to fill your kitchen.
- Watch as the butter changes from pale yellow to a deeper golden color, and then to a beautiful light brown. You’ll see tiny brown flakes floating—those are the milk solids toasting. The moment you see those, take the pan off the heat and let it cool for a few minutes. Be careful though—if you wait too long, it can go from perfect to burnt real fast! This whole process usually takes about 10 minutes.
The Three Don’ts of Chocolate Chip Cookie Baking
I’ve baked these cookies more times than I can count (seriously, it’s close to a thousand!), so trust me when I say these tips will save your batch. Ready to take notes?
- Don’t skip the salt and vanilla: They’re the real MVPs here. Use good quality vanilla and flaky sea salt for sprinkling. It’s amazing how much these little touches lift the whole cookie.
- Don’t overmix: Say it with me: “overmixing ruins everything.” It’s tempting to keep stirring and tasting, but too much mixing makes your cookies dry and tough. Once you fold in the flour, stop as soon as you don’t see any more streaks!
- Don’t overbake: When in doubt, bake less, not more. These cookies keep baking a little as they cool, so pulling them out when the edges look just golden and the centers still feel soft is key. Nobody complains about a gooey center, promise!
Do you need to chill your chocolate chip cookie dough balls before baking?
Short answer: yes, but also no. Let me explain. I seriously recommend chilling your dough for at least 30 minutes. This resting time lets the flour absorb the butter and sugars, helping the flavors deepen and the cookie texture get that perfect soft, chewy center with crispy edges. If you bake right away, you’ll still have tasty cookies, but they’ll spread more and have less flavor complexity, plus the tops get a little rougher. My personal favorite is to chill the dough at least 2 hours, and often I let it rest overnight—baking fresh cookies the next day is pure magic.
For easier scooping, I like to chill the dough for 30 minutes until it firms up a bit, then use a cookie scoop or tablespoon to portion the dough into balls. Pop them on a parchment-lined baking sheet or into an airtight container until you’re ready to bake.
Can you freeze these cookies?
Absolutely! Freezing chocolate chip cookie dough or baked cookies is a great way to keep delicious treats on hand whenever the cookie craving hits. Here’s how I do it:
- Freeze the cookie dough. My personal favorite method! After you prepare the dough, scoop out the balls and freeze them in a zip-top freezer bag. When you want fresh cookies, just take out the number you want and let them thaw for about 30 minutes before baking as usual. It’s so handy!
- Freeze the baked cookies. This is great for prepping ahead. Bake the cookies fully but underbake just a touch to keep them soft after freezing. Let them cool completely (super important to avoid icy crystals), layer them in a freezer-safe bag, and freeze for up to 3 months. Toast ‘em up or eat straight from the freezer—they’re so good!
Seriously, just look at that gooey, melty chocolate. Is there anything better? I don’t think so.
How to Store Chocolate Chip Cookies
Can you make chocolate chip cookies ahead? How to freeze these best chocolate chip cookies? All your questions answered below!
Freshly baked, these chewy cookies are at their absolute best. Honestly, they’re not the best for mailing or baking too far ahead, but they will keep well in an airtight container for about 3 days—after that, they start to get a bit stale.
Here’s my pro tip: make the dough ahead of time, portion it into balls, and freeze. That way, you can bake up fresh cookies any time you want, up to 3 months later! When baking dough straight from the freezer, just let it sit out on the counter for around 30 minutes until it’s scoopable, then bake as usual.
You can also freeze the baked cookies for up to 3 months. Just be sure to cool them completely before freezing to avoid ice crystals. This way, you always have chewy, homemade cookies on hand with no oven required!
Make-Ahead Tips
This recipe is perfect for making ahead. Prepare the dough, scoop into balls, and store in the fridge for up to 2 days or freeze for up to 3 months. When you’re ready to bake, let refrigerated dough sit at room temperature for about 20 minutes to soften up, or thaw frozen dough in the fridge overnight. Freshly baked cookies with minimal effort—what could be better?
Variations
- Nutty Upgrade: Add 1 cup of chopped toasted walnuts or pecans for a crunchy texture and nutty flavor.
- Oatmeal Chocolate Chip: Swap 1/2 cup of flour for rolled oats to give a hearty twist and a bit of chew.
- Brown Sugar Swap: Use dark brown sugar instead of light for a richer, molasses-y depth.
- Double Chocolate: Add 1/4 cup unsweetened cocoa powder to the flour for a chocolate cookie with chocolate chips—double trouble!
- Spicy Kick: Sprinkle a pinch of cinnamon or add a dash of chili powder for warmth and complexity.
Serving Suggestions
These cookies are scrumptious straight out of the oven with a cold glass of milk, but they also make a fantastic base for dessert sandwiches with ice cream or a quick dip into your favorite coffee or hot chocolate. Want to get fancy? Warm one up, then drizzle with caramel or sprinkle with a little flaky sea salt for a sweet-salty finish that’ll wow your family and friends.
Recipe FAQs
- Can I use salted butter? You can, but reduce or omit the added salt because salted butter varies in saltiness.
- Why do I need to chill the dough? Chilling helps the dough firm up which prevents excessive spreading and improves flavor as the ingredients meld.
- How do I keep cookies soft? Don’t overbake and store them with a slice of bread in an airtight container. Also, adding a bit of extra egg yolk helps keep them tender.
- What chocolate do you recommend? High quality semi-sweet or bittersweet bars chopped into chunks are best. Milk chocolate or standard chips just can’t compete here.
- Can I make these gluten-free? Yes! Use a one-to-one gluten-free flour blend but expect a slightly different texture.
Soft and chewy chocolate chip cookies made with rich browned butter and generous chunks of quality chocolate, offering crispy edges and a gooey center.
- Total Time: 1 hour 31 minutes
- Yield: 15 cookies 1x
Ingredients
- 3/4 cup (168g) unsalted butter*
- 1 cup (212g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 1 3/4 cup (220g) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt, plus more flaky sea salt for sprinkling
- 1 1/4 cups (210g) semisweet or bittersweet chocolate chips or roughly chopped chocolate
Instructions
- Melt the butter in a small saucepan over medium-low heat, stirring frequently with a silicone spatula and scraping the sides and bottom every 10-15 seconds. Continue cooking until the butter melts, foams, the foam shrinks, and it turns a golden brown color with small brown bits (toasted milk solids) appearing, about 5-7 minutes total. Remove from heat and let cool for around 5 minutes until warm but not hot.
- In a large bowl, combine the browned butter, light brown sugar, and granulated sugar using a spatula until well incorporated. Add the whole egg, egg yolk, and pure vanilla extract and stir until smooth.
- Add the all-purpose flour, baking soda, and kosher salt to the wet ingredients. Gently fold the dry ingredients into the mixture until no flour streaks remain. The dough should feel soft with a bit of give when poked, not sticky or dry.
- Fold in the chocolate chunks or chips evenly, being careful not to overmix.
- Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour, or up to overnight, to enhance flavor and texture.
- When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Remove dough from the refrigerator and let it warm slightly for about 20 minutes until easily scoopable. Use a 1 ½ ounce cookie scoop or tablespoon to portion the dough into balls and place them approximately 2 inches apart on the prepared baking sheets.
- Bake for 12-13 minutes, or until the cookies puff up and edges turn a light golden brown but centers remain soft. Immediately after removing from the oven, sprinkle the cookies with flaky sea salt if desired.
- Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely or serving.
Notes
After browning, the butter typically weighs about 140 grams; if you have less, you can add a little milk to reach this amount to maintain moisture., Add flour gradually because browned butter moisture level may vary, influencing dough consistency., Avoid overmixing once flour is added to prevent tough cookies; mix only until no flour streaks remain., Don’t overbake: cookies should have soft, gooey centers and just golden edges., Optional variations include adding chopped toasted nuts (1 cup), swapping 1/2 cup flour for rolled oats, using dark brown sugar instead of light, adding 1/4 cup unsweetened cocoa powder for double chocolate, or adding cinnamon or chili powder for spice.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 150-180 calories per cookie (estimate based on ingredients)
- Fat: Approximately 8-10 grams per cookie (estimate)
- Carbohydrates: Approximately 20-22 grams per cookie (estimate)
- Protein: Approximately 2-3 grams per cookie (estimate)
