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
Helcio! That is awesome! I’m so glad you liked them so much you want to sell them! 😀 Thank you so much!
Best chocolate chip cookies I’ve ever had in my life. Thank you so much for the recipe. I am from Rio, Brazil and Im thiking of selling these. I bet no one here”s ever had such mouth-watring yummy cookies. I used saltless magerine and it just took a little longer in the oven to bake, but they came out excellent! Thanks again for this priceless recipe!
Aww that is so sweet! Sorry you lost your original recipe, but happy you chose this one! That is awesome and thank you so much for your kind comments to use it for a long time to come. That makes my day Tori! 😀
I helped host a bridal shower for my best friend yesterday. I couldn’t find the original recipe I wanted to use, so I found yours on Pinterest (mainly b/c I had all of the ingredients). They were self- and husband-aproved, but the kicker was that the little old ladies though they were the best chocolate cookies they ever had! They wouldn’t stop talking about it. One even came up to me at the end of the shower and said she went back and took two more for herself!
Definitely saving this recipe and using it for a long time to come!
Noah, that was so sweet of you to make these cookies for your wife. What an awesome husband you are! She’s a lucky woman. 🙂 I am so happy that the hints helped you out and keep on baking with your honey! I love that! So sweet! 🙂
Made these to surprise my wife last night. They are so good! Followed recipe to the “T” as you suggested, turned out perfect. Im just an amateur in the kitchen, but I still enjoy baking as a pastime wih the wife.
Yay Morgan! I’m so glad they worked out for you dear!! xoxo Thank you!!
I just made 3 dozen of these they turned out amazing! Not flat at all! Make sure you follow the steps and I did what the notes suggested too!
Kas that is so awesome! I’m so glad you found this recipe to bring you here and you decided to give this recipe a try. For the holidays, if you like mint, use a half or whole teaspoon, I’m sure they’ll be wonderful! 😀
I’m so glad I found this recipe. Had a midnight craving for cookies but not already made cookies. I’ve had bad luck with a lot of chocolate chip recipes. This turned out perfectly. I didn’t have vanilla extract which is strange.. somehow I have a lot of mint extract, though I wasn’t brave enough to use it. These turned out exactly how I’ve been trying to make cookies. I’m ashamed to say how many years it took me. Perfect recipe!
Great Ada! That is awesome! 😀 Thanks so much for commenting and sharing!
I am making these right now. I just took first batch out and I have to say they look just like yours. I had to have one right away and have to say are the best cookies I have ever had. Thank you very much for a great recipe.
Thank you so much Kaholly! I’m so glad to hear that!! Makes my day! 😀
DELICIOUS! Thank you, my new favorite!
Thank you, my husband likes less chocolate chips as well. So it is whatever your preference is. So glad you enjoyed them Ivonne!
Hi! I really liked this recipe but the only thing I would change, for my next batch, would be to use less chocolate chips. I found that the cookies had too many chocolate chips, for my taste, and I only used 2 cups instead of the 2 1/4 cups the recipe called for. I’ll try 1 1/2 cups next time and see how that goes. Otherwise, the cookies are delicious and I was happy I used my Kitchaid stand mixer for it. One bowl and less to clean up, it was great!
Great to know Stephanie! Great tips for sure! Thank you so much for those, I love using 1/2 whole wheat and 1/2 whole flour, but good to know about the almond flour and other info you have provided. 😀 Happy Friday and cheers to yummy cookies!
These came out SO GOOD. I used 1.25 c whole wheat flower, and 0.25 c almond meal, and dark brown sugar. I also used 1 cup Guittard milk chocolate and 1 cup Guittard dark chocolate chips! A great combo. After making the dough i left it in the fridge for about 30 minutes. Needed about 14 minutes to cook with big cookies. I made 17 total. As a warning, if you use dark brown sugar and whole wheat flower its more difficult to see the edges browning so make sure to cook an eye on them! I overcooked the first batch by about a minute thirty.
Really great recipe: nice, thick, chewy cookies with just enough chocolate (a lot!)..
Thank you so much Hannah! 🙂 I’m so glad you enjoyed them and thank you for commenting!
I’m not sure how many cookie recipes claim to be the most “perfect,” but I promise this one is the real deal. Follow the instructions to a T. It is seriously a science to make the “perfect” cookies, lol. They are AMAZING. Hands down the BEST chocolate chip cookies I’ve ever had. Again as the recipe says…ROOM TEMP BUTTER AND CHILLING THE DOUGH IS CRUCIAL. They do not come out the same without!
I’m so glad you enjoyed them Catherine! They are almost fool-proof! 😀
Aww..thank you Kayla! I’m happy to hear this is your go to recipe!! Yay!
Thank you Toni! I loveeeee this recipe!!!
I made these cookies last night and they are the BEST cookies I have ever made. They turned out just perfect crunchy edge with a chewy middle and were not flat. Thank you for the tips, they really helped! This will now be a regular recipe in my house!
So dang good. Have used this recipe multiple times now. Thank you!
Hello! This was the first recipe I’ve ever tried and it turned out delicious! This recipe is the best! 😀
That is so awesome Mary Ellen! I”m so glad you loved it! I’m going to be publishing a new sheet pan recipe for peanut butter lovers! Stay tuned and thank you so much for letting me know!
First off…I don’t think there is such a thing as “too many chocolate chips”! I made these and they were awesome! I also forwarded the recipe to my daughter (fairly new baker who has suffered some chocolate chip cookie disasters) and they came out perfect for her also! She was so happy!! Thanks for an awesome go-to recipe!
Awesome Gemma! Thank you so much for commenting and being so kind! 😀
Yes! I’ve finally found a recipe for chocolate chip cookies that are exactly like I like them. I love how they stay puffy instead of spreading, and are SO full of chips. I followed the instructions to the letter, and mine look just like yours. Thanks for sharing the recipe!
Thank you for sharing Christie! I know there are lots of people with egg allergies or gluten free and substitutes seem to work great in these cookies! Have a wonderful weekend!
These cookies are delicious! My son is egg allergic, so I used an egg substitute (water/oil/baking powder), and they still came out perfectly. I also only used about half of the chocolate chips. Still delicious!
I’m so glad you enjoyed them Yael! Thank you for sharing the frozen ice cream cookie idea! Yum!!
These cookies are amazing. I had to freeze them so I wouldn’t eat them all myself but even frozen they’re great! Put a little vanilla ice cream between two of them and they’re divine! We will definitely be making these again in the near future.
That is awesome Jacob! I’m so happy everyone loves them and they are pretty easy to make!! Thank you so much for commenting!
These cookies are amazing. My family absolutely loves them and wants me to cook them every time.e I have the chance. Made some last night and had to bring some to work. Can’t get enough of them.
Thank you for commenting Angelia! I’m so glad you loved them! <3
These amazing cookies could be sold! I took some next door and family finished these overnight. Amazing. Thank you!
Awww thank you so much for commenting Jessica! xoxo
This recipe is seriously the BEST! My cookies always turned out flat, but these were so plump and perfect!
Thanks for sharing this recipe!
You are very welcome Jamaica! 😀
Wow! It sounds delicious with your changes Hattie! So glad you could modify it to your liking! 🙂
Thank you for the tips?
Thank you for the tips, it really worked out.
Best cookie ive ever had! Seriously!
I Made quite a bit of changes though.
I added 1 1/2 Tbl spoon of powdered milk. (I read it makes the cookies chewy) I subbed half the white sugar with powdered stevia.
Added 1 Tbl of molasses.
Added 1/2 tsp of maple extract
Subbed 1/2 cup of the flour with toasted oats.
I used white whole wheat flour instead all purpose flour.
I also browned half of the butter.
For choco chips I used white choco chip,
Semi sweet choco chip and crushed Cadbury milk chocolate eggs.
I refrigerated the dough for 24 hours.
Baked at 380.
Made 4 LARGE cookies.
They where ooy-good in the center and crispy around the edges. Absolutely DELIGHTFUL!
With my adjustments THIS IS THE BEST CHOCOLATE CHIP COOKIE RECIPE!
Thank you Isabella!! I’m so glad you are enjoying them!
They are delish!! Thank you so much for the amazing recipes!
The recipe was amazing! They turned out great. Thx!!
Hi Liz, it should be a little doughy but scoopable. As long as you didn’t overmix and you measured correctly you should be fine. Try it and see how it goes and let me know. 😀
Hi! I’m no Betty Crocker! And every time I bake cookies from scratch they turn out too fluffy and I swear I’m reading word for word on the directions. So I came across your recipe and again I followed word for word. But after mixing the flour in, and tossed in the chocolate chips, I feel like the dough looked too doughy, like sorta sticky, does that make sense? I have the dough sitting in fridge to chill like your tip says. But I’m scared they will come out fluffy again.. any tips?