The Best Chocolate Chip Cookie Recipe Ever

I’ve crafted what I consider the best chocolate chip cookie recipe ever—chewy on the inside, crisp on the edges, and loaded with melting chocolate chips. It’s that perfect balance of textures and flavors that keeps me reaching for “just one more.”

Why You’ll Love This Recipe

I love how these cookies deliver bakery-quality results with simple ingredients. They’re easy to make, come together in one bowl, and taste like homemade perfection. Whether I’m craving comfort or sharing with friends, these cookies always shine.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Granulated sugar

• Light brown sugar, packed

• Large eggs

• Vanilla extract

• All-purpose flour

• Baking soda

• Salt

• Semi‑sweet chocolate chips

• Optional: chopped nuts (like walnuts or pecans)

Directions

1. I preheat the oven to 350 °F (175 °C) and line baking sheets with parchment paper.

2. In a large bowl, I cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.

3. I beat in the eggs one at a time, mixing well after each addition, then stir in vanilla extract.

4. I whisk together flour, baking soda, and salt in a separate bowl, then gradually mix into the butter-sugar-egg mixture until just combined.

5. I fold in the chocolate chips and nuts (if using) by hand, ensuring an even distribution.

6. I scoop cookie dough by tablespoonfuls (or use a cookie scoop), placing them about 2 inches apart on baking sheets.

7. I bake for 10–12 minutes, until the edges are golden but the centers still look slightly underbaked—they’ll continue to set while cooling.

8. I let cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

• Servings: About 24 cookies

• Prep Time: 10 minutes

• Bake Time: 10–12 minutes per batch

• Total Time: Roughly 25–30 minutes (plus extra baking time for additional batches)

Variations

• Sea salt sprinkle: I add a light dusting of flaky sea salt atop each cookie straight from the oven for a sweet-salty contrast.

• Oatmeal‑chocolate chip mash‑up: I replace 1 cup of flour with old‑fashioned oats for extra chew and whole‑grain flavor.

• Double‑chocolate: I swap half the flour for Dutch‑process cocoa powder and use dark chocolate chips.

• Toffee bits: I add a handful of toffee pieces for caramel-like crunch in every bite.

• White chocolate & macadamia: I swap semi‑sweet chips for white chocolate and stir in macadamia halves.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to freshen them up, I place a piece of bread inside the container—it softens them overnight. For a warm treat, I microwave a cookie for about 10 seconds until it’s soft and gooey again.

FAQs

How do I get chewy cookies with crispy edges?

I take them out when the edges are golden but the centers still look slightly underdone—the residual heat finishes them, giving me that perfect chewy center and crisp edge.

Can I chill the dough ahead of time?

Yes—I often chill the dough for 30 minutes to overnight. Chilling firms up the fat and enhances flavor depth.

Can I freeze the cookie dough?

Absolutely. I roll dough balls and freeze them on a tray, then store in a bag. I bake from frozen, adding an extra minute or two to the bake time.

What if my cookies spread too much?

I ensure my butter and eggs are cooled and the dough is chilled. If spreading continues, I reduce the oven temperature by 25 °F (about 15 °C).

Can I use dark brown sugar instead of light?

Yes—dark brown sugar adds a richer, more caramel-like flavor. I usually reduce granulated sugar by about 2 tablespoons when I do.

Conclusion

These truly are the best chocolate chip cookies I’ve ever made. With their classic flavor, perfect texture, and endless customization options, they never disappoint. Whether I bake for fun or impress a crowd, these cookies are always the star of the show.