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.
Thank you Nichole! 🙂 That is so sweet!
Awwww, thank you so much Sarah for your comment! I’m so happy you love them too! They are my fave!
These are seriously the best chocolate chip cookies I have ever made in my life. The best! Follow instructions to a T and you will get the BEST cookies EVER!
These are actually THE BEST chocolate chip cookies! I have made them many times, but the first time I made them I overcooked them because I thought they didn’t look done enough at 8 minutes. The second time I made them I took them out right at 8 minutes, which was absolutely perfect and how I cook them every time! The shorter you cook them the better!:)
I’m so proud of you for trying it and wanting to give it a go again!! You can do it Chacha! Thank you so much for letting me know your experience!
Total rookie with anything made from scratch. I usually just take and bake. About to make my 2nd attempt with these. Used too floor last time and basically made muffin cookies. They were good though and everyone gobbled them up. Hopefully I get it right this time. Love the recipe though, thanks! ?
So glad you enjoyed them Kitrina!!!! 😀
These cookies turned out perfectly. What a great recipe. I highly recommend it!
15 to 30 depending how large or small you make them Sofia.
How many cookies does this recipe make? Thank you. 🙂
Hi Jackie, they are different, room temp is where you can press you fingertip into the butter but your finger doesn’t slide through. Softened butter you would be able to do that. Hope that helps? You need to make these!! 😀
Hi
I thought room temp butter was softened butter.
Hope you enjoy! Thank you so much for stopping by!!
Can’t wait to try. August 4th is National Chocolate Chip Cookie Day. Love that you shared other ideas too!
Thank you Julie for your kind words! I’m so glad you loved them!!
YES! You’re not kidding when you say the perfect chocolate chip cookies, these are absolutely wonderful. My family could not get enough of them. Definitely will be my ONLY chocolate chip cookie recipe. I used dark chocolate chips… so yummy!
Yay! Good to know especially for those that don’t have baking soda! Thank you Tess for commenting, that means so much!! Have a wonderful day!!
Perfection!! So yummy and they are beautiful! I didn’t have baking soda so I did a little research on Google and said I could use baking powder just triple the amount I wanted to try these cookies so desperately I use baking powder 3 teaspoons and they turned out magnificently. Oh and I had some white chips left over from another project so I tossed those in. This is now my only chocolate chip cookie recipe! Thank you thank you thank you!!
Awesome!!
These came out great.
I used 1.75 cups semi-sweet chocolate chips and .75 cups milk chocolate chips.
Yum yum
These are definitely blue ribbon worthy like yours! 🙂 Thank you so much for commenting Jane! 🙂
The perfect cookie. This is just like a recepie my mother had and I won a blue ribbon at the fair in 1982, for these. The only thing I do different is instead of 1 tsp b soda. I use 1/2 tsp b soda and mix with 1/2 tsp of b powder. Excellent!
Thank you for your kind comments Berlin! I agree! 🙂 This recipe rocks!
BEST chocolate chip cookie recipe I’ve ever made. And believe me, I’ve experimented with everything from cookbook recipes to the back of chocolate chip bags. Soft, chewy, buttery, 5-star taste. I used 62% cacao chunks and cut them down to one cup and the cookies were PERFECT. Thanks so much for sharing!
BEST chocolate chip cookie recipe I’ve ever made, and believe me, I’ve experimented with everything from cookbook recipes to the back of the chocolate chip bag. Soft, chewy, buttery, 5-star taste. I used 62% dark chocolate chunks and cut them down to 1 cup and these cookies were perfect. Thanks so much for sharing.
Awesome TJ! That’s great to hear!!
This turned out perfectly! I’ve tried a lot of recipes, and even with my fickle oven they turned out great!
Thank you Kelly! I love it too! I’m so happy how it turned out!
LOVE LOVE LOVE LOVE your video! So awesome!! Xoxo. 🙂
Thank you Hope! That makes my day! 🙂 Happy weekend!
These were outstanding cookies! The directions were concise and easy to follow. Thank you for sharing your recipe. These are definitely a keeper!
I’m so glad Domonique!! Yay! Thank you for your kind words!! <3
These are so good! They taste like my old cafeteria chocolate chip cookies from high school! I will be making these forever now!
Awesome! Your helpful modifications will definitely be handy for anyone that is looking for an allergy-free alternative for these chocolate chip cookies. Thank you so much for sharing Heather!! I appreciate that so much and no guesswork for others! 🙂 SA-Weet!
I made these cookies today, only replacing ingredients with allergy safe ones. They turned out amazing!!!! I used a rice flour blend for the flour, dairy free butter, dairy free chocolate chips, and flax seed for the egg. Not all cookie recipes turn out when changing ingredients to allergy safe ones, or may not taste as good, but these were AMAZING!!! Thought I would share for others who may have to use replacement ingredients due to allergies.
Hi Jane! Thank you for sharing your experience and your substitutions for others if they get in a pinch. I like your idea of cinnamon and raisin too! So yummy!!
I almost didn’t make these only because the first half of the comments were…must try, look so good, need to make these, etc etc etc. It wasn’t til I got about half way through that I actually found reviews from people that had bothered to try it before commenting….sorry but that is a HUGE pet peeve of mine! I used half butter and half margarine only because I didn’t have enough of either. I doubled the batch easily! And since I didn’t have anywhere close to the amount of chocolate chips in the house for a spur of the moment baking day I used a pack of mini M&M’s that I bought for Christmas baking and never used. I got 52 average size cookies and they were perfect at 10 minute baking time. These are VERY good cookies and I’m sure I will make them again! Maybe next time I’ll toss in some cinnamon and raisins to switch it up a bit too lol
Hi Erin! Yes you can, but allow a couple more minutes for baking, if the dough is refrigerated. 🙂 I’m sure the teachers will love them!!
Hello, this recipe looks awesome! I’m planning to double the recipe and make them for Teacher Appreciation week this week. Can I make the dough ahead and let it chill overnight? Thanks in advance for the info!
Awesome Jessica!! I love hearing that! 🙂 Thanks for letting me know!
Made a double batch tonight. Came out wonderfully. Kids loved them.
I think I’ll make this my go-to recipe for chocolate chip cookies. So good!
Thank you!
So great to hear Tammy! Glad you enjoyed them!
my grandson loved these. we will be keeping this one great and easy to make loved every bite..
Ikr Ashley! Thanks for sharing!
The BEST chocolate chip cookies I have ever made/tasted! Simple to make too!
Wow! New oven and perfect chocolate chip cookies? OHHHH YEAHHHH! You slayed it Danesa! That’s great to know, thank you! xoxo
I just pulled these out of the oven, a new oven that I’m still figuring out. As I was preheating I prayed to the gods of chocolate and baked goods that they would deem me worthy and not condemn my offering to the pit of burned morsels.
The gods saw fit to smile upon me and I have to say these are some pretty dang amazing cookies! Thanks for sharing!
Gena that is awesome to hear! So glad you are enjoying the recipe. 🙂
Made a batch of these a few days ago for my family , the batch made almost 40 cookies and they ate them ALL that night. Hands down best chocolate chip cookies i have ever made. Im baking some right now! Thanx
I’m so glad Ching!