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
I used your recipe here for chocolate chips the other day for my niece’s birthday party. I’m very picky about my cookies and have been on a search for the perfect recipe for a while now. I needed to make these on the fly and am so glad I came across your recipe. I chose it because of how loaded with chocolate chips they were. While it isn’t what I’ve been searching for exactly in a chocolate chip cookie (I’ve actually been trying to find one like my great aunt used to make when I was a little girl), these were truly amazing!! Hands-down the best recipe I’ve come across yet! I wasn’t aware of chilling dough and the butter being at room temperature, so the fact that you put those little helpful hints up there I feel like made a huge impact. Literally everyone at the party LOVE these cookies and I already shared your recipe with many of them because they wouldn’t let me go without it. The only thing I had to do was bake them 17-20 minutes because they were quite large, but I still got about 18 cookies from each batch. I loved the size, texture, chewiness and richness of each one. Thank you so much for sharing this with us!!!
Go Christy!! I’m soooo happy you made them and loved them! 🙂 Awesome!!!
I’m 15 years old and i made these last night they were absolutely amazing, if not the best chocolate chip cookie i have ever had.
Thank you so much Diane!! I’m so glad you loved them!!
OMG… I just made these cookies and they are absolutely AMAZING!!!
Wow! Amazing… I don’t ever write reviews or comments but this recipe deserves a comment! Probably best chocolate chip cookie I’ve ever had.. Followed the recipe to a T and came out perfect!!
Hon3Y! WootWoot! Awesome!! 🙂 Thanks so much for stopping by!
Made them last night with my boys and they came amazingly delicious!!
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Awesome! So glad you all loved them Lorrie Kay! 🙂
Thank you for a great recipe! I made these last night and my family just loved them. I look forward to making them again!
Not sure if you overbaked or added too much flour?
Hi when I tried the recipe the dough came out dry…not sure what I missed.
Barb, Are you letting these cool completely on the baking sheet before removing them? They will fall apart if you don’t…Hope that helps?
They look fabulous, but every time I have used the Ghiradelli chocolate my cookies always fall apart when I go to take them off the cookie sheets, Please let me know what I am doing wrong. Thanks!
I’m so glad you enjoyed them Sarah. 🙂
Oh my! These are so good! My new go-to chocolate chip cookie recipe. Thanks!
Lydia, I am not familiar with high altitude baking. 🙁 I’m sure you could google it and see if baking chocolate chip cookiess at high altitude needs adjusting. Sorry and good luck dear!
Do these need to adapted for high altitude? Like Utah?
Glad you enjoyed them Nikki! 🙂
I cooked these for 10 minutes and after cooling they where a little crunchy. Next time i will check after 6 minutes. The taste is good.
I’m so glad you enjoyed them Sue! 🙂
I just made these last night and they were absolutely perfect. This morning I ate one had had been left out and it was still really squishy and sweet and just delicious haha the only thing I changed was that I browned the butter and I chilled the dough for multiple hours
Hi!
Thanks for the recipe!
Made half of the amount and still got 16 quite big cookies, but it took over 20 minutes before they even started to feel firm when lightly touched. I never know when I should get these cookies out of the oven because this time I waited too long and they’re now crisp, but they do taste really good 🙂
Thank you Sindhiya! I hope you enjoy them! 🙂
These cookies look amazing!!! I don’t know which one is pulling me harder, the meting gooey chocolate chips or the wonderful golden brown colour or the thickness of the cookie….. I can hardly wait to get these done 🙂
Kerry,
Margarine has greater shortening power than butter, containing milk solids. You can substitute margarine for butter but the cookies will probably run all over the place from what I’ve learned. If you try it and it works, let us all know! Good luck! 🙂
Are you able to use margarine instead of butter?
Thank you so much SaschaA! I’m so glad you liked them.
These were so yummy
Thank you so much Claudia! 🙂
Gorgeous cookies! Loving all of that gooey chocolate – they look epic! 🙂
i did not have vanila extract but it still worked out great
Hi Amanda! I think you could. I would make the cookie dough doesn’t get too warm setting out, or the cookies won’t set up. Hope you love them! 🙂 Thanks for stopping by.
Hi,
Can the recipe be easily doubled or tripled?
So happy to hear that Stephanie! 🙂 Awesome!
These cookies were the best I have made yet! The lasted about 2 minutes…perfect texture!!!!!
Margaret, I agree! Chocolate chip cookies are classic! Thanks so much for stopping by, and I hope you try them!
You can never have too many chocolate chip cookies. I might have to go make some now. Thanks :).
Amanda, thanks so much for stopping by and pinning! 🙂 They are beautiful and perfect! 🙂 Hope you enjoy!
Ariel, I couldn’t agree more. Cookies rule! I hope you love them! 🙂
these look unreal! definitely need to whip up a batch of these guys!! pinning!
This recipe looks so delicious, I can’t wait to test it out! You can never have too many cookie recipes under your belt, especially if they’re solid go-to’s! I’m always looking for ones loaded with chocolate chips, (the best kind obviously). I don’t think a lot of people realize how much of a difference letting your dough chill and not over mixing help improve your cookies! TOTALLY worth it! 🙂 Thank you for sharing!
Jennifer, this is hands-down my favorite chocolate chip cookie right now. Of course I’ll keep making more kinds, always because I love trying new recipes and tweaking! Thanks for stopping by, I hope you make them! 🙂 Happy Friday!
Thanks Teresa, they are that for sure 🙂
These look amazing… and I need them today!
They certainly look perfect to me! 🙂
Thanks Olivia! I hope you try them, they are my new favorite! 🙂
wow! These look amazing, I love cookies and will have to try this recipe!
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