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! I’m not a baker and made this with my son and we loved. Yes, do NOT over bake this cookies. I did due to my oven, but it was still GOOD.
Thank you Carol! 🙂 Thank you for stopping by and I’m so glad you enjoyed them!!
Just made these and they turned out wonderful…. This recipe is a keeper. Follow the directions!!!!!
Sweet! Thank you for letting me know Janice! <3 Walnuts and chocolate in cookies are da bomb!
Made these today. Doubled the batch added walnuts, they are amazing! My new favourite recipe! Thankyou!
Omg Kristin, maybe we should not tell Aunt Vicki!? 🙂 Thank you for trying them and commenting! <3
The only chocolate chip cookie recipe I ever use is one my Aunt Vicki gave me years and years ago, it is the absolute best choc. chip cookie I have ever had. Until today. I mean, these cookies are something out of a dream. Sorry, Aunt Vicki. :p
Thank you Marci! I’m so glad you stopped by to comment, that was so sweet of you! <3
These cookies are amazing! Probably the best I’ve ever made. I thought they might bring dry and crumbly when I first scooped them out, but the texture is just the right amount of moist on the inside! I’m definitely saving this recipe!
Hi Mom and Chelsea and Caleb!<3 These cookies do not last long, that is for sure! So glad you are enjoying them! 🙂
Hi ChocolaTess! Thanks for this recipe, my family loves it as it was just right for our taste, good as it was not that’s sweet. We liked how it was a good blend of crunch on the first bite but still very gooey for the kids and adults to enjoy. I just have to cook my two batches for about 14 minutes, made about 20 medium sized cookies. I bet this would just last a day in our house. Thanks again!
Anne, I’m so glad you all love them! That’s awesome! 🙂 Happy New Year!
I made this twice so far and my family loves it. This only last a day. My husband gets home from work at midnight and he cant resist not to snatch before going to bed lol.
Aida, I’m so pleased that they turned out so well and your flavor combinations sound wonderful for the holidays!!! I am going to have to try that one! Merry Christmas to you! 🙂
I used this recipe and added cinnamon, all spice, and nutmeg for extra flavor and added 2 more teaspoons of vanilla and it really amped it up!! Thank you for the wonderful recipe it turned out amazing!
Here Joanna, it’s at the bottom of the page where it says click for recipe, but here is the link: https://www.thebakingchocolatess.com/perfect-chocolate-chip-cookies/2/
where is the recipe? been searching page for 10min and see nothing.
Hi Jessica, thank you for the feedback! I’m so glad they were amazing!!!! 🙂
I just made these and they are AMAZING! They look exactly like the picture. Soft on the inside, crispy on the outside, PERFECT! The only thing i did differently was was 2 cups of chips and I refrigerated the dough for 4 hours. Thanks for the recipe!
Awesome Modee! I’m so glad they worked out for you. I actually do have muffins on the blog @ https://www.thebakingchocolatess.com/the-sweet-stuff/muffins-breads/. There are all kinds of sweets in the navigation bar under ‘sweet stuff’. Great job!! You’ll be baking all kinds of goodies now!
Hello, I am 13 and I baked this cake for my family and they were very impressed and it tasted AMAZING!! How do you know how to make an amazing cookie? because it sure was… I would love to know how to bake muffins… Maybe you should try that!
Awesome! 🙂
i just made these. they came out perfect. Except i may use less soda next time as I could taste it in the finished product
Awesome Dmarie! 🙂
FINALLY, I found a great chocolate chip recipie…this is definitely the one!
THANKS!!!
I would think you could, they might be a little puffier, since the recipe does not use baking powder. Yes you could leave the chocolate chips out. 🙂 Hope you enjoy Willians!
Can I use self rising flour And what if I wanted no chocolate chips would I follow the same recipe ?
Danah, if grandma approves, that says alot! 🙂 LOL! Thank you for sharing your story and I’m so glad you liked the tips and they turned out so “Perfect”. Keep on baking!
These are honestly THE BEST cookies I’ve ever made in my life! Your tips for chilling the dough and having the butter at room temperature changed everything. They are so perfectly soft on the inside and golden on the outside. Even brought them over to my boyfriend’s grandma’s for dinner and she even approved! Thanks for sharing (:
Kristin, I definitely feel your pain.I do the same! (Besides eating twice as many as I should.) 🙂
This is my go-to cookie recipe! I have so many compliments on them. Only complaint…. they are gone as soon as I make them! I usually have to double this recipe. 🙂
Kenia! Happy Dance! 😀 I’m so glad you loved them!
I just made these cookies and I love them!!! Thank you for the recipe.?
Click on the ‘Click Here’ button at the end of the page Virginia 😉
I am anxious to try them, but I need the recipe
Hi Cat! Your oven should be pre-heated at 350 degrees before you start baking. Turning the oven up or down? I’m not sure what you mean, but if you are talking about a dial, it’s usually turned right or if it’s digital you would go up until you reached 350. I hope that helps? If not, let me know further what you need ok? 🙂
Hi! I have a quick question, at what temperature do I put on the oven? And do I turn the oven on from up and down? or just down? or just up? XD I have an electric oven so I suffer a little when baking.. So if you can help that’ll be great
Unsalted butter will make cookies flat… I made chocolate chip cookies over the holidays…. one recipe I used regular soft stick butter and second time I did unsalted butter… one batch was fluffy.. and the unsalted ones came out flat… did the unsalted ones because my husband recently had a heart attack..
Teresa that is so wonderful to hear. You are so sweet! Thank so much for letting me know and spreading the cheer. 🙂 Happy Baking!
I just thought I’d let you know that I’ve made these 3 times now and they’re the best I’ve ever had. My husband has begged me not to misplace this recipe as I’ve been known to do at times. I’m baking a big batch to take to work tomorrow. I thought I’d spread the cheer.
Thank you.
Teresa
Sweet Sherreen! 🙂 I think it’s great you made that one exception! Brilliant!! 🙂
I’m about to make these for the second time, I followed the recipie to the tee, with one exception, I used the whole bag of chips.. And OMG, it was delicious! This is by far my favorite recipie for chocolate chip cookies!
Thank you so much Sherri!!! I am so happy to hear that! 🙂
These cookies are life changing. My boyfriend and a friend absolutely love them. Thank you so much for sharing!
As yummy as the cookies probably are, this post was far too long. The multiple page clicks were totally unnecessary. I know it’s your job, and you’re trying to make money. I totally get that. But, for the average busy mom with littles, we just don’t have time for that. Not for a cookie recipe. Cookies look delish, pictures were stunning! Just giving my 2c on the page click thing.
Thank you Eden! Gooey is always good in my book! Thanks so much for stopping by and hope you enjoy!
Hi Susan, love that idea. I’m sure it’s possible. Maybe just switch out like a 1/2 cup or 3/4 cup of old-fashioned oatmeal with the the same measurements of flour? I would love to know how they turn out! 🙂
THESE LOOK SO GOOEY AND DELICIOUS! JUST HOW I LIKE THEM!! MUST MAKE THESE ASAP!
Can I somehow add oatmeal into these?? I think that would be even better than they already are! Just not sure how to do that? Decrease flour? Thanks!!
Susan
Amanda I’m soooo so glad you enjoyed them! Thanks for passing the recipe on! That was so sweet of you! 🙂