These homemade Best Chocolate Chip Cookies are crispy on the outside, soft and chewy on the inside, and loaded with rich chocolate chips. These cookies are also not too big, not too thin, not too cakey, and not too crisp. This easy, from-scratch recipe is the ultimate classic, a perfect everyday cookie with bakery-style flavor you can make anytime.
Best Chocolate Chip Cookies, an easy cookie recipe for the ultimate dessert. There’s nothing quite like a warm, gooey chocolate chip cookie straight from the oven. It’s one of those classic desserts that never goes out of style and always hits the spot.
These are truly the best chocolate chip cookies if you love that perfect balance. Slightly crisp edges, soft centers, and just the right amount of chewiness. Not too thick, not too thin, just right.
I’ve always believed the ultimate cookie comes down to texture and flavor working together. A little sweet, a little salty, and packed with melty chocolate in every bite. That’s exactly what you get here.
What makes this recipe extra fun is that it’s more than just one cookie recipe. This dough is a great base for creating tons of variations, so you can make a whole lineup of cookies from one batch.
Recipe Background
I will start by saying I am NOT a food scientist, so I have no idea if this information is 100% accurate, but it worked for me! I looked at some of my favorite and popular chocolate chip cookie recipes over the years and decided to combine what I liked about each recipe to create my own.
- Some of the recipes had a little more salt than others, and since I like a little salty flavor, I went with a higher salt ratio.
- I used more brown sugar than granulated sugar for a softer texture.
- I also went with more egg yolks than egg whites, and cornstarch to help keep the cookies moist and soft.
- Some recipes also use different kinds of flour, such as pastry flour, and others. I used an unbleached all-purpose flour with a 10% protein ratio. (I used Gold Medal Unbleached all-purpose flour. 3g of protein per 30g serving size)
- I also weighed most of my ingredients for the best and most consistent results.
What I Love About This Recipe
- I love how perfectly balanced these cookies are. They’re not overly thick or too flat, and they aren’t cakey. The edges get lightly crisp while the centers stay soft and gooey. That combination is exactly what I look for in a classic chocolate chip cookie.
- Using more brown sugar gives the cookies a deeper, almost caramel-like taste. A slightly higher salt level balances the sweetness beautifully.
- This recipe is great for planning ahead. The dough actually gets better after chilling for a few hours or even a couple of days. That means you can prep early and bake when you’re ready. Fresh cookies anytime is always a win.
- I also love how versatile the dough is. You can swap in different chips, mix-ins, or shapes and create totally different cookies. It’s like having multiple recipes in one. Perfect for holidays or when you want variety without extra work.
Equipment You May Need
- Large Mixing Bowls – For combining wet and dry ingredients.
- Electric Mixer – Helps blend sugars, butter, and eggs smoothly.
- Baking Sheets – For baking cookies evenly.
- Parchment Paper or Silpats – Prevent sticking and make cleanup easier.
- Cookie Scoop – Helps portion dough evenly.
(Full printable recipe card is at bottom of post.)
Chocolate Chip Cookies Ingredients
For the Dough
- All-Purpose Flour – The base of the cookies. Using unbleached flour gives consistent results.
- Cornstarch – Helps keep the cookies soft and tender.
- Salt – Balances sweetness and enhances flavor.
- Baking Powder & Baking Soda – Work together for the perfect texture and spread.
- Brown Sugar – Adds moisture and a deeper, rich flavor.
- Granulated Sugar – Sweetens and helps with crisp edges.
- Unsalted Butter – Melted and cooled for a smooth dough and rich taste.
- Egg + Egg Yolks – Extra yolks help create a softer, chewier texture.
- Vanilla Extract – Adds warm, classic flavor.
Add-Ins
- Chocolate Chips – Use your favorite kind for the best flavor.
How to Make Chocolate Chip Cookies
Step One: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda until well combined. Set aside.
Step Two: Mix the Wet Ingredients
In another large bowl, beat together the brown sugar, granulated sugar, and melted butter until smooth. Add the egg, egg yolks, and vanilla extract, then mix until fully combined.
Step Three: Combine the Dough
Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips until evenly distributed.
Step Four: Scoop &Chill the Dough
Scoop the dough into about 2-tablespoon-sized balls and place them on lined baking sheets. Cover the dough balls with plastic wrap and refrigerate for at least a few hours, but ideally overnight or up to a few days. Alternatively, freeze the dough balls until firm, then store in resealable bags.
Step Five: Preheat the Oven & Bake
Preheat the oven to 325˚F. Place chilled or frozen dough balls on lined baking sheets. Bake refrigerated dough for about 15 to 18 minutes, or frozen dough for about 17 to 22 minutes, until golden brown and slightly underdone in the center. Rotate pans halfway through baking. Cool on wire racks.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve warm with a cold glass of milk or a fun drink like this Pink Squirrel.
- Add to a dessert tray for parties or holidays.
- Pair warm cookies with ice cream (like this homemade chocolate chip ice cream) for an easy dessert.
Quick Tips for Best Results
- WEIGH the ingredients for the best results and consistent results every time. It can make a BIG difference.
- Chill the dough for the best texture and flavor. At least a few hours, but overnight is better, and 2 days is even better if you can.
- Use high-quality chocolate chips. Chopped chocolate is also a great alternative, as is mini chocolate chips. You can use your favorite chocolate, such as milk chocolate, dark chocolate, semi-sweet chocolate, or bittersweet chocolate. A combination of chocolate and sizes is also great.
- Slightly underbake the cookies for soft centers. If you prefer a crispier cookie, bake a little longer. I take the cookies out of the oven JUST when the tops look set, and the edges are just starting to brown.
- You can ball up the dough and place it in resealable bags and freeze. You can cook right from frozen, but add a few minutes to the baking time.
Chocolate Chip Cookies FAQ
How should I store the Chocolate Chip Cookies?
Store in an airtight container at room temperature for up to 5 days.
Can I freeze Chocolate Chip Cookies?
Yes. Freeze dough balls or baked cookies for up to 2 months.
How long will the Chocolate Chip Cookies last?
They’re best within the first few days, but still tasty for several days.
Substitutions?
You can use different types of chocolate chips or add other mix-ins.
Can I use low-fat ingredients?
Low-fat substitutions are not recommended since they affect texture. I can’t guarantee the same results.
What else can I add to this recipe?
Try chopped toasted nuts, caramel bits, chopped candy, or different flavored chips.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Use plant-based butter, chocolate chips, and egg substitutes.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute for a lower-carb option.
Gluten-Free -You can try a gluten-free baking 1:1 flour blend.
Other Cookie Recipes You May Enjoy
- Tiramisu Cookies – All the fun flavors of the popular Italian dessert.
- Brownie Cookies – Fudgy chocolate cookies for the ultimate chocolate lovers.
- Italian Lemon Cookies – Fun cookies covered in colorful sprinkles.
Hope you enjoy this Best Chocolate Chip Cookie recipe. Tell me in the comments if you added anything else with the chocolate chips.
If you like cookies, give these Mudslide Cookies and Cannoli Cookies a try!
Best Chocolate Chip Cookies
Ingredients
Basic Dough:
- 14.42 ounces all-purpose flour (14.42 ounces = about 408.75 g or about 3 cups + 6 1/2 tablespoons) unbleached all-purpose (10% protein) flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 7.62 ounces light brown sugar (7.62 ounces = about 216g or about 1 cup + 2 tablespoons)
- 5.93 ounces granulated sugar (5.93 ounces = about 168g or 3/4cup + 2 tablespoons)
- 1 cup unsalted butter melted & cooled (1 cup = 8 ounces or 2 sticks)
- 1 large egg
- 2 large egg yolks
- 2 teaspoons vanilla extract
Add-ins:
- 12 ounces chocolate chips
Instructions
- In large bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda until well combined; set aside.
- In a separate large bowl, beat together brown sugar, granulated sugar, and butter with an electric mixer on medium speed until well combined. Add egg, egg yolks, and vanilla, and beat until well combined.
- Beat flour mixture into wet mixture until combined. Stir in chocolate chips. Drop dough (or use ice cream scoop) in 2 tablespoon balls on baking sheets that have been lined with silpats (or parchment paper or wax paper).
- Cover cookie dough balls with plastic wrap and refrigerate dough for at least a few hours but better overnight or up to a few days. Or do not cover dough and place dough balls in freezer for a few hours until dough is hard then place balls in resealable bags and back in freezer.
- Preheat oven to 325 degrees F. Place cookie dough balls in batches on baking sheets that have been lined with parchment paper (or silpats). Bake refrigerated dough for about 15-18 minutes or until golden brown and look slightly undercooked (about 17-22 minutes for frozen dough), turning pans halfway through baking. Cool cookies on wire racks.
Notes
- I strongly suggest refrigerating the dough for the best results and not baking right away. A few hours would be a good start, but overnight or 2-3 days even better.
- Weigh the ingredients if you can for the best results.
- You can substitute any type of chips for the chocolate chips or substitute some nuts or your favorite mix-ins for part of the chips.
- I do not suggest substituting margarine for butter or whole eggs for the egg yolks.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
James Jones says
Where can you find 10% protein flour?..
Never heard of it, only have seen and used AP flour, bread flour, unbleached flour, cake flour and pastry flour..
Lisa Huff says
It won’t say on the front of the package. You’ll have to look at the ingredients/nutrition info. But I’d just use any all-purpose flour you have.
Anna says
I like their appearance. The bumpy texture almost makes it looks as if they have peanut butter in the dough.
Jennifer says
How many choc chip cookies does the recipe make (approx)?
snappygourmet says
Jen, it makes 2 1/2 dozen. The yield is at the top of the recipe but small print and hard to read. :) Hope you like them!
Jennifer says
Eric made them! The dough balls are in the fridge. They look VERY yummy!
Simply Tia says
Awesome recipe and tips!! I can’t wait to try it!! Your cookies look fabulous!
snappygourmet says
Thanks, hope you enjoy the cookies!
Erin @ Dinners, Dishes, and Desserts says
I love chocolate chip cookies! These look thick and delicious!
Shauna says
Awesome Awesome Awesome!!! I can’t thank you enough for this and your detail is a blessing for me!! I am a TERRIBLE baker… my cookies always turn out flat, so the detail in this is SO NEEDED for someone like me!! I can’t wait to try these!!!! THANK YOU!!!!
snappygourmet says
Shauna, you are very welcome. :) I hope they turn out for you. Lots of reasons why your cookies could be flat. Don’t substitute any of the ingredients in the recipe if you can. I should have mentioned in the write-up that you should also always check and make sure your baking powder and baking soda are not expired. AND even if they are haven’t “expired”, test them out. Add a little baking soda to a small glass of something acidic (vinegar, lemon juice, etc) and it should bubble. Same with baking powder but with water. Also try to get the 10% protein flour. Hope you enjoy!