This recipe actually IS The Best Chocolate Chip Cookie Recipe – it’s been the most popular chocolate chip cookie recipe on my entire website for almost a decade now! It made it into my first cookbook and has remained a reader favourite for years now thanks to it having ingredients that you have in your pantry, Just read all the hundreds of rave reviews that have been left over the years, this is the only chocolate chip cookie recipe you’ll ever need! If you don’t believe me – believe the tens of thousands of people that have baked these cookies over the years – they know their stuff!
How to Make Easy Chocolate Chip Cookies From Scratch
These are fast and easy chocolate chip cookies that turn out thick and chewy! Remember to under bake them slightly and they will turn out chewy. These thick and chewy chocolate chip cookies are the base for my Milk Chocolate Chip Cookies with Raisins, my Chocolate Mint Ritz Stuffed Chocolate Chip Cookies and my personal favourite Walnut Loaded Chunky Chocolate Chip Cookies. This chocolate chip cookie dough is perfect for making stuffed cookies of all types! If you are looking for crispy chocolate chip cookies, try my Crispy Chocolate Chip Cookie recipe, that one is MY all time favourite!
How to Freeze Baked Chocolate Chip Cookies
Chocolate chip cookies freeze exceptionally well and it’s easy to do! Bake them up and then store them in the freezer for snacks and school lunches.
- You are going to freeze the already baked cookies on a cookie sheet in one layer until they are frozen solid.
- Remove the frozen cookies from the cookie sheets and place into an airtight, freezer safe container.
- Place the cookies layer by layer (putting parchment paper or wax paper between the layers to make sure that they don’t stick together) and then seal with the lid.
- Freeze for up to 3-6 months.
- Defrost on the counter-top and enjoy!
How to Keep Your Cookies Fresh
I learned this trick from a professional bakers daughter! To keep your chocolate chip cookies fresh, seal them in a container with a piece of fresh bread (or at least not stale bread) The chocolate chip cookies will wick the moisture from the bread while they are sealed up in the container and you will have chocolate chip cookies that will last for 4-5 days on your counter top- and still be soft and chewy! I do NOT recommend anything else – I have seen apple slices and wet paper towels recommended – as flavors from the apple WILL wick into your cookies and paper towels are messier.
What type of flour do I use in chocolate chip cookies?
The best type of flour to use in chocolate chip cookies is unbleached, all purpose flour. The brand doesn’t really matter as long as it’s a brand that YOU like to use.
What type of butter do I use in chocolate chip cookies? Can I use salted butter?
The best butter to use in your baking is one that tastes good off the spoon – or you can taste test it on plain toast. You want to use a butter that is good quality and tastes delicious! This is what your cookies are going to taste like, so make sure it’s good! As for salted butter, I use salted butter all the time in my baking, just use a portion of the salt in the recipe if you are doing so. The rule of thumb is that you leave out 1/4 tsp of salt for every 1/2 cup of salted butter you use, so you would only use 3/4 tsp of salt in my recipe.
Do you need brown sugar for chocolate chip cookies? What kind?
You absolutely need brown sugar for chocolate chip cookies, or they will be too sweet and lack a depth of flavour. I use golden or light brown sugar in all of my cookie recipes, but I have a friend who uses dark in almost everything she bakes – and everything she makes turns out great as well! It will be a deeper, more molasses-ey flavor when you use a dark brown sugar. If you don’t have brown sugar, mix in 2 tbsp of molasses to every cup of white sugar that you are substituting.
Chocolate Chip Cookie Troubleshooting
Here is a list of the common problems you might encounter when making chocolate chip cookies – or most cookies, for that matter.
Problem: My cookies spread out and are flat.
- If it’s humid or hot, like with any other cookie recipe, you are going to have to adjust your methods. Chill the dough in the fridge before baking to combat heat, and with humidity add in a couple tbsp of flour until the dough firms up.
- If you have neither heat nor humidity and you have a wet dough – I hate to break it to you but your butter is cheap and has a high water content. It happens, a LOT and is massively important AND always overlooked when it comes to baking. There are 2 1/4 CUPS of flour and only 1/2 cup of butter – this is one of the driest cookie doughs out there.
- You also could have measured wrong, because there is no way 1/2 cup of butter mixed into that large amount of flour can be wet.
- You aren’t measuring the flour correctly OR you are using sifted flour. A lot of people don’t realize that your flour can come pre-sifted, which means that when you are measuring out your flour it will NEVER match recipes on the internet! Never buy pre-sifted flour unless it’s for a recipe that specifies it. Most households buy unsifted and use un-sifted.
- Your oven could be running at a different temperature, check it’s accuracy.
Problem: My cookies are tough and not chewy
Make sure to under bake the cookies. You only have to heat them up to 165 °F, to properly and safely cook the raw eggs in them. You can have ooey gooey chocolate chip cookies without adding honey or corn syrup, just simply under bake and enjoy!
You might have over-beaten the cookies. Don’t beat the dough as much next time
More Chocolate Chip Cookie Recipes
- Nothing beats the Original Tollhouse Chocolate Chip Cookie Recipe!
- This recipe from Allrecipes has great ratings as well.
- Cakey Chocolate Chip Cookies from Martha Stewart
These chocolate chip cookies are very kid friendly, thick and delicious, strong enough to hold together in children’s lunches and small enough that you don’t feel too guilty sending them to school for a treat. This is a super delicious recipe and my go to for late night “Oh my god, I need a cookie” moments.
Happy baking!
Love,
Karlynn
The Best Chocolate Chip Cookie Recipe
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 cup butter softened
- 1 teaspoon salt ( use 1/2 tsp if you are using salted butter)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla
- 2 eggs
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 °F. Get out your baking sheets and line with parchment paper.
- Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. .
- Whisk together the dry ingredients ,then beat them into the butter mixture until combined completely.
- When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on the parchment paper lined cookie sheets.
- Drop by rounded tablespoonful onto the baking sheets.
- Bake at 350 degrees for 10-12 minutes, until golden brown and slightly underdone. Cool on the sheets completely. Store in closed containers
Video
Notes
Nutrition
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The Real Person!
The Real Person!
Best cookie recipe. period.
I like to add “mix-ins” and also make frozen cookie dough bars or make cookies with it. I also encrst them in coconut before baking. 💕
Jenn says
I thoroughly enjoyed this quick and easy recipe and especially appreciated the attached video!
( for a novice baker-very helpful)
They are the best cookies I’ve ever made.
thank you kindly for sharing !
Julie says
I’ve had this recipe saved for 4 years and have always have successful chunky, soft cookies every time. I’m a little confused at the 1 star reviews. So after 4 years of using this recipe I finally decided to leave a review. Because it’s so easy to make!
Elaine says
This is a wonderful recipe ( as are your other recipes). Is it possible for you to show your recipes in metric as well?
Jules says
Cookie dough was put in fridge overnight, cookies came out flat with undercooked center and weird crispy like edges. Sorry but worst chocolate cookie recipe ever, AVOID!
Taylor says
I have never been able to make a good chocolate chip cookie until I stumbled upon this recipe.
All the tips and tricks that are listed have really helped me know how to make a chocolate chip cookie that I am happy to share with others.
This is now my go to recipe!
maricela alvarez says
The best cookies ever,super delicious !!
Anna says
Hand down, The best! Honestly have been doubling the batch every time I make it! They are perfect and chewy even after a few days! Love that it doesn’t require refrigeration! Also I added a little bit of white salt flakes( that doesn’t dissolve) it give the cookies a hint of sweet/salty flavor which makes them even better !
Linda says
This is a winner! I have been looking for a cookie that baked up thick and perfect, and this is it. My three adult children agreed. Will be my go to chocolate chip cookie recipe from now on. Thanks for sharing.
Lili, age 11 says
I followed this recipe perfectly and it turned out wayyyyy to dry. These where dry, powdery, and i might have been better off following one from Toll House. i made mine with a heart shaped cookie cutter and baked for 11 minutes. i am giving u 2 stars because they looked and smelled amazing. Very disapointing T . T .-Lilian age 11
Maggie Wilson says
I’ve been using this recipe for 2 years now and it’s always turned out great! I normally don’t adjust the amount at all but I did today cause I was making them for a church potluck tomorrow and I tripled it. I have 50 done so far and another 27 finishing up in the oven. This recipe is so easy to make and is so delicious!! Thanks!
Shehirnaz Hafeez says
I made these just now. Came out amazing! I did melted Lindt chocolate 150grams into the mixture.
Ran out of brown sugar so added white. Baked for 10 minutes. Yumm! By son who is very picky with his cookies is devouring it super fast.
Thank you.
Christine says
Thank you for the tips about slightly under-baking and cheaper butter. I’ve struggled with flat cookies for years and hadn’t realized I was leaving them in the oven too long, and I do in fact use generic, store-brand butter. I’d heard so many other reasons and I think you’ve solved it for me!
Fairmap says
I made these today. I have been baking chocolate chips and other varieties of cookies for my family as presents for many, many years.They raved about my cookies and talked about them to there friends. Wait until they try these! These are by far the best I have ever made. I was skeptical when I saw that the recipe only called for 1/2 cup of butter. This recipe will reduce my cost of baking chocolate chips. This is the one I will be using in the future. So happy I stumbled upon your recipe. Thank you. Thanks for the many tips as well!
Do you have recipe for snickerdoodle cookies? I’m wondering if I can change the butter quantity in that recipe as well.
Fairmap says
I just searched your website and see your snickerdoodle recipe. It’s the same recipe I’ve used for years. Thanks!
Nadia says
Good recipe. My cookies rose a lot and are almost cakey, but undercooking them helps with that. The full teaspoon of salt was too much though so they are kind of salty. Otherwise yummy.
Charlotte says
Delicious! Hard to stop at one. Best ccc recipe!
Lee says
These are really good! I used light brown sugar so they’re a little pale, but soo delicious and chewy. I made about 36 smaller cookies (because my lizard brain is more satisfied with 2 cookies than 1) and they baked in about 10mins with perfect golden crispy bottoms and soft chewy insides. Next time I make the smaller cookies I’ll try with mini chocolate chips so they’re a little better distributed. Will definitely make these again! And I used the salted butter modification and they tasted perfect
Brenda Torres says
Hi, made these today! Tried a lot of Choco Chips Cookie recipes and yours is the best so far. Thank you for sharing this. You are such a blessing to people who struggle with baking!
Deanna says
Hands down the best chocolate chip cookie recipe we’ve tried. Thick, chewy and delicious! We added a bit of toasted coconut to a few and they were delightful. Thank you for an amazing recipe! So quick and super tasty.
Dede says
The recipe was fixed to the measurements. The uncooked dough was delish but my finished cookie was pretty,brown and Rock Hard. I can cook and cake you want but I can’t cook cookies nor biscuits. I give up on 🍪
Lili, age 11 says
same here-not worth it…
Julie says
I agree they are the best.
I added 2tsp. vanilla and 12 oz bag of semi-sweet chips.
Elena Super says
Fantastic! Cookies stayed thick; just the way I like them.
Miranda says
They taste good but we’re flat as a billboard. Will try chilling next time.
Renee says
I chilled my dough overnight and they still came out flat. Actually, they were puffy coming out of the oven, but as they cooled they deflated:(