Perfect Chocolate Chip Cookies
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These are seriously, the most sublime, Perfect Chocolate Chip Cookies! Hands down, the best chocolate chip cookie recipe for ‘perfect’ chocolate chip cookies, that are completely buttery, chewy, thick & chocked full of semi-sweet chocolate chips!!
More Cookies? You may love this CopyCat Crumbl Chocolate Chip Cookies Recipe, these Peanut Butter Butterscotch Cookies, these Brown Butter Chocolate Chip Cookies and these Best-Ever Chocolate Chip Cookies too! Can we ever have enough chocolate chip cookie recipes?
Who’s Craving Chocolate?
I can’t resist sharing more of these cookie recipes with you that I know you’ll love as well! Sheet Pan Perfect Chocolate Chip Cookie Bars. M&M Chocolate Chip Candy Cookies and these Milk Chocolate Chip Toffee Pecan Cookies!
Even MORE chocolate chip cookie recipes? Best Ever Samoa Chocolate Chip Cookies, Best-Ever White Chocolate Macadamia Nut Cookies, Homemade Chocolate Chip Pudding Cookies, Perfect Banana Milk Chocolate Chip Cookies, and these Soft Batch Peanut Butter Chocolate Chip Cookies!
Can We Ever Have Enough Chocolate Chip Cookie Recipes?
So, now I have another chocolate chip cookie recipe that I want to share with you and this is definitely another favorite, best-loved chewy chocolate chip cookie I could not resist sharing! We can never have enough cookie recipes can we?? Nope!!
These are the perfect chocolate chip cookie lover’s dream! The recipe is simple and it’s probably my all-time favorite chocolate chip recipe of all time. If you try them, you might decide this is your go-to chocolate chip cookie too! Let me know!
These Perfect Chocolate Chip Cookies Are So Popular!
Check these Perfect Chocolate Chip Cookies also at Brit+Co for “The 8 Most Popular Recipes on Pinterest RN” AND Pinterest!
Say goodbye to burnt cookies and hello to the perfect chocolate chip cookies! If your recipe isn’t quite up to snuff, you could be missing out on the blissful taste of chocolaty goodness like you would expect in chocolate chip cookies!
Here, you’ll learn about essential ingredients and top baking tips for creating mouth-watering cookies every single time. Plus, you’ll get a tried and true recipe that guarantees gooey, sweet, and delicious cookies every time. Watch the video for more!
Just a Few Pointers Before You Start Your Perfect Chocolate Chip Cookie Recipe Baking Journey!
- Follow the directions to a ‘T’. I read the comments on Williams Sonoma Taste and some of the issues were flat cookies and too many chocolate chips, so I did decrease the chocolate chips 1/4 cup for this recipe, which are still chocked full of chocolate chips. Love Ghirardelli Chocolate Chips. 🙂
- To avoid ugly, flat cookies, be sure your butter is room temperature (not melted or even softened), and use a cooler dough vs. warm dough. Just pop it in the refrigerator a bit before baking if it feels warm. I like to scoop all the dough and place them all on a cookie sheet and put them in the fridge for 10-15 minutes for extra thick cookies! That’s called flash-freezing and I love using this method!
- Measure flour correctly! Fluff up the flour in the bag or canister. In order to make sure you’re not scooping up packed flour, you should fluff it up with a spoon or fork before you measure it. Spoon the flour into the measuring cup. Gently pile it in until it forms a heap above the rim of the measuring cup. Then, scrape a knife across the top of the measuring cup to level the flour. This way, you’ll get rid of excess flour on top of the cup without packing down the flour inside. Perfect measuring!
- Chocolate Chip Cookie Recipe Tips: If you’re in chocoholic mode, go the full 2 1/4 cups of chocolate chips as the recipe calls out. If you want to tone down the chocolate chips, just use a lesser amount to your liking. 1 1/2 cups is good for those that want chocolate flavor, but not chocolate overload. 🙂
- For more cookie tips go here.
Ingredients You Need for Perfect Chocolate Chip Cookies
Best-Ever Perfect Chocolate Chip Cookie Recipe
- all-purpose flour
- baking soda
- salt
- unsalted butter, room temperature or cool
- brown sugar
- granulated sugar
- egg
- vanilla extract
- semisweet chocolate chips or chocolate chunks
Instructions How to Make the Best Chocolate Chip Cookies
- Preheat the oven to 350°F and line 2 baking sheets. with parchment paper or spray with non-stick spray. (To get best results, use parchment paper to line baking sheets)
- In a medium bowl, sift the dry ingredients: flour, baking soda and salt together or you can whisk together as well.
- In another large bowl, using an electric mixer or bowl of a stand mixer using paddle attachment at medium speed, beat together the butter, and sugars until smooth and mixed together well.
- Add the egg and vanilla and mix on low speed until mixed in.
- Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing – do not overmix.
- Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
- Chill dough if dough is warm. This will keep them from spreading.
- Using a small or large ice cream scoop or cookie scoop or heaping tablespoon, drop the chocolate chip cookie dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making. If you like rolling cookie dough balls, you can do that as well, just don’t overwork the dough.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
- Small cookies bake 8-10 minutes. Large cookies bake 10-13 minutes. Feel free to add extra chocolate chips to the tops, they’ll just melt into the cookies.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire rack (s) to cool completely.
- Makes 18 -30 cookies depending on size.
More Variations
- Add some walnuts, pecans, raisins, dried fruits like cherries or cranberries, flaky sea salt or some m&m’s for some texture or crunch to your cookies!
- Change out the chocolate chips for milk chocolate chips or white chocolate chips or your favorite chopped chocolate bar!
- Store chewy chocolate chip cookies in an airtight container at room temperature for 3-4 days.
Freezing Cookies
- Freeze baked cookies in an airtight container or zip-top bag for up to 30 days in the freezer and thaw at room temperature.
Even More Chocolate Chip Recipes? YES!
- Flourless Peanut Butter Banana Oat Chocolate Chip Cookies
- Marvelous Chocolate Chip Party Cookie Cake
- OMG Chocolate Chip Gooey Bars
- Phenomenal” Milk Chocolate Chip Peanut Butter Cookies
Look at all that gorgeous melty chocolate!! Aren’t you addicted to these gorgeous beauties? For a vegan version of this cookie try our ‘Perfect’ Vegan Chocolate Chip Cookies @ Daily Vegan Meal.
And now…Are you ready for some chewy ‘Perfect Chocolate Chip Cookies’ that taste out of this world? Let’s rock out this recipe! Check out the video attached!
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- Check out this No Churn Vanilla Bean Ice Cream, 50 Cool Ice Cream Desserts For Summer and 12 No Churn Ice Cream Recipes too!
Perfect Chocolate Chip Cookies
Ingredients
- 1 ½ cups all-purpose flour see notes below
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter see notes below, room temperature
- ½ cup firmly packed light brown sugar
- 6 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups semisweet chocolate chips I used Ghiradelli semi-sweet. Use less chocolate chips if you want more cookie and not as much chocolate such as 1 1/4 cups to 1 1/2 cups. (Can also use chocolate chunks)
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
- In a medium bowl, sift the dry ingredients: flour, baking soda and salt together or you can whisk together as well.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
- Add the egg and vanilla and mix on low speed until mixed in.
- Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
- Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
- Chill dough if dough is warm.
- Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
- Small cookies bake 8-10 minutes
- Large cookies bake 10-13 minutes.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
- Makes 18 -30 cookies depending on size.
Video
Notes
- Butter Tips How to Avoid Flat Cookies: Be sure your butter is room temperature (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking.
- Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.
- Baking Soda Tip: Make sure your baking soda is not expired.
- Chocolate Chip Tips: If you're in chocoholic mode, go the full 2 1/4 cups of chocolate chips as the recipe calls out. If you want to tone down the chocolate chips, just use a lesser amount to your liking.
Nutrition
Thank you so much Sweet Treat! 🙂 So kind of you!
They are simply the best chocolate chip cookies i ever had.
The dough was delish cant wait till I eat the cookies!?
Thank you so much H! So happy you love the recipe! wootwoot!
WILL NEVER EVERRRR BUY STORE BOUGHT CHOCOLATE CHIPS COOKIES AGAIN…. ;*( you ruined chips ahoy for me with this amazing recipe. DELICIOUS.
YESSSS!! These do look like chocolate chip cookie perfection!! trying not to drool all over my computer right now hahaha 🙂 Pinned!!
The epitome of comfort food.
Hello!
So I made these today and they turned out amazing! I played with the butter treatment in two different batches and both turned out great but I’d say the cookies with the more solid butter as a base turned out best. I softened the butter minutely for one batch and melted it for the other and the melted batch was good but it wasn’t nearly as soft as the batch with the fluffy butter. 🙂
Thanks for the wonderful recipe.
So glad you enjoyed them Azucena! Thank you for your kind words!
First time baking cookies and I am amazed!!! Recipe was extremely easy especially for a beginner. I’m not a sweet tooth person so I put 1 1/2 cups Of chocolate chips and still turned out good!!
Oh thank you Jodi!! You’re so kind and I’m overjoyed with your proclaim! ??? Happy 2018 and keep on baking cookies!
These are seriously the best chocolate chip cookies I have ever tasted. After having been a Toll House recipe cookie baker for 50 years (beginning as a child with my mom!) I now proclaim your Perfect Chocolate Chip Cookie my new favorite go-to recipe for the next 50 years!!! Thanks so much for sharing.
Penelope! You are so sweet and I am thrilled you made them and think they are perfect! ha! I think so too!!
My 2nd time ever making cookies, and they were delicious!! Thank you for the helpful hints (not overmixining/room temperature butter etc…). This really is a perfect recipe! Thank you!!
So happy you enjoyed them Barb! 🙂 From the sounds of it, you love baking like I do! Yay! 🙂 Happy 2018!
I am an avid cookie baker (I make 28 types at Christmas). I made these with what I had on hand – about 3/4 cup dark chocolate chips and about 3 oz. of a semi-sweet bar chopped. Using my small scoop It made 40 cookies. They were FABULOUS!!! I have a new chocolate chip cookie recipe. Thank you so much.
Soften butter to room temperature Sheril. I usually bring all my ingredients to room temp by setting them out an hour before baking. Hope that helps and I hope you enjoy them!! Happy 2018!!
I have a quick question. I’m a little confused about the butter. Wouldn’t room temperature butter be softened? Or are you meaning something else by that?
Any help would be appreciated. Can’t wait to try these.
Thank you so much Jen! So glad you enjoyed them!!
These chocolate chip cookies were AMAZING!!! Best recipe EVER
I haven’t tried it, but you can use ¾ cup of canola oil for every cup of butter according to what I’ve read. Let us know how it works out if you do! 🙂
Can I use oil instead of butter ?
So glad you enjoyed them. Thanks for your tips you used and kind comments!
This made THE best chocolate chip cookie I’ve ever made. I trusted the process about the butter but I always add about double the vanilla. I also chilled the dough and made my cookie stacks at least 2X as tall as they were wide to give the cookie some girth after baking. Soft in the middle and a little bit crispy just on the outer edge. I also went with the full 2 1/4 cup of chips which is basically one bag of chips. .
Yay! I’m so glad they worked out for you Shannon!! 🙂 So sweet of you to let me know and I appreciate your feedback!! Happy 2018!
Thank you so much for this recipe. I have been trying to figure out why my cookies are always spreading and flat. I made these today with the kids on their day off, and they are perfect and fluffy. Buttery and gooey. Yummmmy.
Thank you Jill! That means alot! 😀
So happy you had such great success making your first batch of cookies and you used this recipe Kristi! That’s awesome!! 🙂
Awesome Anna! This is my go to, easy to make and everyone loves them! Thank you for commenting!! 🙂
Thank you so much Crystal! I totally agree with you!! 3 is the minimum! hehe
This is the best recipe I’ve found for chocolate chip cookies.
I am 15 and I just made these for my brothers. My brothers and I were extremely happy with them and they were absolutely the Perfect Chocolate Chip Cookie. I love them soooo much. Super easy and quick to make. I followed all the notes and they are great. I used 2 cups of chocolate chip cookies and I used white chop chips as well (family fav), 2 cps was plenty! Taste so great, can’t stop eating them. Thanks so much for the recipe!!!!
Absolutely amazing cookies. First time ever making home made cookies and they turned out fantastic. THANK YOU for the amazing recipe.
I made these 2x now. This is my go to Chocolate chip cookie recipe! Easy and full of chocolate goodness. Thank you for sharing!
Yummy!! Just made them. They are the ‘gotta eat at least 3 cookies’ kind of good!!!
Yes you can use salted, just omit salt or reduce. 🙂
Excited to try these tomorrow. Do I have to use unsalted butter? Would salted work as well?
Thanks!
Val, so happy you love this recipe! I use a hand mixer for most of the desserts I make as well, it’s just easier like you said. Thank you for your kind words my dear! Happy baking!! 🙂
Pinned it! Made it! Devoured it! I’ve always wanted the best cookie recipe and according to my family I finally found it! And the fact that I was able to use a hand mixer rather than the big bulky Kitchenaide stand mixer was heavenly. Thank you soooo much! I can’t wait to make your other divine desserts. Btw, your tips such as refridgerating before baking made a HUGE difference in the outcome:)
P.S. Sorry, couldn’t take a pic of my perfect cookies because it was gone in 60 seconds:)
What an awesome story Linda, OMGoodness and I love the wall of fame, that rocks!! Thank you for sharing your story. I’m so humbled and happy everything turned out ok in the end. That had to be scary! Happy Holidays to you to my sweet friend! 🙂
I LOVE THIS RECIPE!!!! Not only did it save my marriage but it saved me and my daughters life, (We were able to pay off my debt to a drug kingpin that held her hostage) but they are always a HIT at family parties, events, and even night in! This is a little embarrassing but we have a wall of fame in our hallway of each time we have made them. Whenever or family members come and walk through they occasionally pass out from sheer joy. You, Chocoletiss got me through my house burning down when, after escaping the flames, I found 12 perfectly baked cookies from your recipe. Thank you.
Happy holidays!
Love,
Linda xoxo
Hi Sierra! Thank you for making this one a keeper and for letting me know how they turned out. You are so sweet! Happy New Year!
Made these cookies twice now ( with a few of my own tricks added) and they have come out perfectly both times! This is definitely my go to recipe! Beautifully thick, golden crunch in all the right places and wonderfully soft and gooey! The trick is not to over cook them!
How sweet of you Michelle! That was so kind of you to share with friends and family and I hope you all enjoy this recipe and more! How exciting!! Happy New Year!! xo