These Best Ever Chocolate Chip Cookies are my go-to cookies for whenever we have a sweet tooth or want something yummy and quick. They’re chewy, soft and just simply the best!
The Best Ever Chocolate Chip Cookies
Nothing beats a good batch of freshly baked cookies coming out of the oven. The smell of freshly baked cookies just fills your home with the most mouth watering aroma ever. I’ve got a bit of a sweet tooth and there’s one thing that really satisfies that craving in a pinch and that is chocolate chip cookies. Chewy, soft, and filled with just barely melted chocolate chips, these cookies are just stellar. This recipe is hands down the best ever, so get that glass of milk ready.
This is our go-to recipe for chocolate chip cookies for the past 8 years or so. I once received a Christmas card from a vendor I had worked with. Inside the Christmas card was this wonderful chocolate chip cookie recipe which was titled Best Ever Chocolate Chip Cookies. I had my doubts back then, but when I finally gave in, I was pleasantly surprised. Ever since then this is pretty much the only chocolate chip cookie recipe I ever make.
Ingredients In Chocolate Chip Cookies
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Sugar – We’re using brown sugar and white granulated sugar today. Both are needed for a cookie with depth and perfect sweetness.
- Butter – Unsalted butter that’s been melted. We want melted as it helps the cookies spread and gives that perfect bite.
- Eggs – Our binder for this recipe. If you’d like to go egg free you can substitute this for 1/4 cup of unsweetened apple sauce.
- Vanilla – The secret weapon flavor booster in most baked goods. Extract will work just fine.
- Baking soda – The leavening agent in our chocolate chip cookies to make them tender. You can use baking powder instead just keep in mind that 1/4 teaspoon baking soda equals 1 teaspoon baking powder.
- Salt – All baked goods need salt, it helps balance the sweetness and ensure our flavors shine.
- Chocolate chips – I used semi sweet for this recipe but feel free to use whichever chocolate chips you like.
- Flour – I used all purpose for this recipe. You can substitute gluten free flour at a ratio of 1:1 if you’re gluten free.
How To Make The Best Ever Chocolate Chip Cookies
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Preheat your oven: To 375 F degrees. Line a baking sheet with parchment paper or leave ungreased.
- Combine the butter and sugars: In a large bowl or the bowl of you mixer add the sugars and melted butter and mix well until creamy. Add the eggs, vanilla, baking soda and salt to the bowl and beat on low speed until well incorporated, for about 30 seconds.
- Finish the cookie dough: Add the flour to the bowl and mix until crumbles form. Note that you could mix your flour with the salt and baking soda, but I don’t find that it makes a difference at all. Add the chocolate chips to the bowl and use a spatula to mix them in to the dough.
- Form the chocolate chip cookies: You can use a small ice cream scoop to scoop out cookie balls or use your hands to roll out the dough into balls, up to you how big you want your cookies. Place them onto the prepared baking sheet. This recipe yields around 50 cookies, so if you can only bake one tray at a time, place the remaining cookie dough in the fridge until ready for the next batch. Repeat with remaining cookie dough.
- Finish the cookies: Bake 9 to 11 minutes or until just barely golden around the edges of the cookies. Do not over bake! Let them cool on the sheet for 15 minutes before transferring to a wire wrack to finish cooling or eat them up!
Tips For Making Chocolate Chip Cookies
- Always use butter and not margarine. Although many recipes call for softened butter I find that melted butter helps spread the cookie just a bit more and give you the perfect cookie every single time.
- Do not ever grease your cookie sheets. I always line them with parchment paper and this way there’s no cleaning required afterwards.
- Use a cookie scoop to form your cookies.
- Make sure you DO NOT over bake your cookies. Keep in mind that they will continue to cook once you take them out of the oven.
- If you find that the dough is too sticky, add a little bit more flour. You should be able to form it into a ball with your hands but they should still be easy to handle.
- Feel free to add toffee bits as well as chocolate, have some fun with this recipe!
How Do You Make Chocolate Chip Cookies Gooey
The secret is in the dough. If your cookie dough is too dry and crumbly, you cookies will be dry themselves. If your dough is too sticky, the cookies will flatten out and turn crispy during baking. To end up with the perfect chewy cookies, you need your dough to be pliable so that it will hold its shape while baking, so that the cookies turn out soft, chewy and moist.
I alway tell you to not over mix certain doughs. The same is true here. You just want to mix until everything is combined and the dough comes together. Over mixing will result in dry, crumbly and hard cookies.
Why This Cookie Recipe Works
- It’s quick! You can whip up these cookies with relative ease and find yourself enjoying them in no time.
- They are perfectly tender with just the right amount of chew.
- They aren’t overly sweet or even slightly dry.
- No fail, no fuss, works every single time!
Storing Leftover Chocolate Chip Cookies
Be sure to store these in an airtight container at room temperature and your chocolate chip cookies will last for 2 – 3 weeks! This will ensure you keep the cookies soft and will prevent them from turning hard. If you don’t have an airtight container, add a slice of bread which will keep them soft. It works the same way as you do with brown sugar.
Can you Freeze Chocolate Chip Cookies
Chocolate chip cookies are perfect for freezing. You can either wrap them individually or place them together in an airtight container. They will last in the freezer for 3 months, just warm them back up in the oven and enjoy.
Craving More Cookies? Try These Recipes:
- 3 Ingredient Peanut Butter Cookies
- Oatmeal Cookies
- Classic Shortbread Cookies
- Chocolate Sugar Cookies
- Chocolate Rumballs
- Snickerdoodle Cookies
- Lemon Shortbread Cookies
- Peanut Butter Cookies
Best Ever Chocolate Chip Cookies
Ingredients
- 3/4 cup brown sugar packed
- 3/4 cup sugar
- 1 cup butter unsalted, melted
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 2 3/4 cup all-purpose flour
- 2 cups chocolate chips semi-sweet
Instructions
- Preheat your oven to 375 degrees. Line a baking sheet with parchment paper or leave ungreased.
- In a large bowl or the bowl of you mixer add the sugars and melted butter and mix well until creamy.
- Add the eggs, vanilla, baking soda and salt to the bowl and beat on low speed until well incorporated, for about 30 seconds.
- Add the flour to the bowl and mix until crumbles form. Note that you could mix your flour with the salt and baking soda, but I don't find that it makes a difference at all.
- Add the chocolate chips to the bowl and use a spatula to mix them in to the dough.
- You can use a small ice cream scoop to scoop out cookie balls or use your hands to roll out the dough into balls, up to you how big you want your cookies. Place them onto the prepared baking sheet. This recipe yields around 50 cookies, so if you can only bake one tray at a time, place the remaining cookie dough in the fridge until ready for the next batch. Repeat with remaining cookie dough.
- Bake 9 to 11 minutes or until just barely golden around the edges of the cookies. DO NOT OVER BAKE.
- Let them cool on the baking sheet for about 15 minutes, then transfer them to wire rack to finish cooling or enjoy eating them.
Shirl says
June 23, 2019 at 3:20 pmThese chocolate chip cookies are the best – delicious!!! Hard not to eat handfuls in one sitting!
Missi says
June 20, 2019 at 2:25 pmThese are classic and FAB! I love that you soften/melt the butter while cooking and don’t need room temp butter. I find that when I want to make chocolate chip cookies it can be impromptu so room temp just isn’t an option! Another fantastic recipe by Jo!
I added oats and Heath bar crunch and it made them UNREAL.
Joanna Cismaru says
June 20, 2019 at 2:40 pmThanks, Missi! So glad you like these!
Kitty says
March 5, 2019 at 7:23 pmLove this recipe! How long do the cookies last though before they get spoiled after you’ve cooked them? I just place them in the cookie jar on the kitchen counter. About a week?
Joanna Cismaru says
March 6, 2019 at 10:55 amStore them in an airtight container, and they will stay soft and chewy for about 2 to 3 weeks at room temperature.
Norberto says
February 20, 2019 at 9:11 amEveryone loves these cookies, but they get flat, not like those in the recipe, what is the secret, i followed the recipe to the gram, is it the oven temperature? Please help me, because what i really enjoy in them is the softness, wich I think it could improve with them “taller” or higher, and not so flat.
Nicole Beaulieu says
February 20, 2019 at 2:25 pmThat’s very interesting! We’ve never had an issue with these cookies flattening out. Every oven is different, even at the same temp. An oven that is too hot can cause spreading, so try out a lower temperature.
Norberto says
February 21, 2019 at 5:30 amFirstly I’ll try the 375F (190ºC), because I´m used to bake most things in 180ºC, and this happened and I’ve lowered it to 170ºC and it was the same result, so I´ll try the original temperature. By the way, I use margarine, instead of butter, because i’m lactose intolerant, so, should I change the amount of any ingredient?
Nicole Beaulieu says
February 21, 2019 at 10:20 amSo using margarine is definitely what’s making your cookies flatten out. You’ll have to make sure the margarine is at least 80% vegetable oil or 100cal per tablespoon. When margarine has a lower fat content, cookies tend to spread while baking.
Norberto says
February 21, 2019 at 10:35 amon my way to the supermarket… away Silver away!!!
Heidi S. says
April 19, 2019 at 9:50 amHi there 🙂
I recently made cookies experimenting with different methods (butter, coconut oil & margarine). My margarine cookies came out fluffy and melt in your mouth soft. Maybe it’s your baking soda? (It could be inactive). Maybe your pan is too hot? I bake my cookies at 363°F for about 10-14 min they don’t spread too far (just enough) and turn out good.
☆TIP: Try double sifting your flour, baking soda and salt before adding, it helps out a ton! (With any combination shortening/fat)
When mixing I had used a stand up mixer. I had creamed margarine, flavors and sugars at least 4 minutes (until creamed) then I added (one at a time until blended in) eggs. On lowest speed, I Then added flour mix in SLOWLY at a time (about 2/3 c on each side of bowl. REPEAT until flour is all in) until blended and completely smooth. Batter may be a bit sticky if you use less flour like I do (2 1/4 cups) 😅
Good luck! 😃
P.s. sorry if I came off as rude, obnoxious or even confusing. Lol.
-Heidi
Heidi S. says
April 19, 2019 at 9:52 am*** 363°F In a small (9 cookies at a time) Conventional Toaster Oven 🤦♀️😄
Rachel says
December 25, 2018 at 3:03 amDo I need baking powder?or regular flour or flour with baking powder
Nicole Beaulieu says
December 27, 2018 at 10:08 amNo- the recipe doesn’t call for baking powder. It calls for all-purpose flour and baking soda. Enjoy!
Joy says
December 20, 2018 at 8:56 amSuper delicious. Throwing out my tried and true recipe and replacing with this. Comes together in a snap.
And the best part: LIMITED DISHES TO WASH!! 🙂
Nicole Beaulieu says
December 21, 2018 at 11:23 amThat’s great to hear, thank you Joy!
Hannah says
December 7, 2018 at 12:02 pmSince moving several times in the past year, my go to recipes were unfortunately misplaced and I’ve yet to find them for Christmas cookie season! I figured I’d try this.
The first time I made them, I doubled the batch and completely forgot to double the butter in the recipe. They had to bake a bit longer and turned out less soft, but were a good chewy texture. I took them into work (not realizing my mistake at that point lol) – everyone LOVED them regardless. Good to know in the future if I’m low on butter. The second time around, I figured out the mistake and finally the cookies turned out as they should. They were perfectly soft like I love them!
Definitely will continue to use this recipe in the future. Truly a wonderful recipe considering how forgiving it is to such major blunders.
Joanna Cismaru says
December 7, 2018 at 2:35 pmSo happy you enjoyed it, Hannah! Good to know about the butter too 😉
Hope says
December 5, 2018 at 9:38 pmI’ve never tried another chocolate chip cookie recipe after this. Nothing beats it.
LOVE THIS! 🙂
Kasey says
December 2, 2018 at 12:33 amThese cookies are amazing. I made them today and the fam loved it. Super easy and virtually failure-proof. I cut down the amount of sugar by more than half but feel like I could have cut down even more because the chocolate chips are so abundant that they provide a lot of the taste anyway. Great recipe, thanks Jo for clear, easy to follow directions and excellent tips.
Joanna Cismaru says
December 2, 2018 at 10:07 amSo glad you guys enjoyed them! 🙂
Debbie K says
November 25, 2018 at 8:07 amChocolate chip cookies are my husband’s favorite, and I have tried many recipes. I plan to give these a go next week. What size cookie scoop do you use to get 50 cookies?
Joanna Cismaru says
November 25, 2018 at 8:57 amIt’s not the very small one, middle size one, I believe it has a capacity of 1.3 oz.
Gail says
November 10, 2018 at 9:12 amI just made a batch of these cookies this morning. They are beautiful (really pretty) and the best cookies ever. Thanks for sharing. I always melt my butter when making sugar cookies but never thought to do it with chocolate chip. Plus, I bought a cookie scoop (2 tbsp) so they are uniform and lovely!
Jennifer says
October 11, 2018 at 8:55 pmThis was the best chocolate chip cookie recipe ever! I am sure my boyfriend will agree!
Nicole Beaulieu says
October 12, 2018 at 10:12 amOh I sure he will! It really is the best.
Denise S. says
September 24, 2018 at 6:03 amThese cookies have been a hit with my entire family! I have to double the recipe every time I bake them as I also send them to my son in the Air Force, and my other away at college. My father now sends me texts to let me know he has finished his container as well! I could bake these every weekend and still run out! If I had a larger Kitchen-Aide I would triple or even quadruple the recipe. That is the sign of a great cookie.
I add both semi-sweet and milk chocolate chips as we love our milk chocolate. Thank you not only for the great recipe but for the helpful tips as well. I have become the mom who bakes “the best cookies ever” and I love it!
Thanks again!
Sherri says
September 19, 2018 at 9:39 amBest chocolate chip cookie recipe I’ve found
Tommy says
September 12, 2018 at 8:10 pmI also had to half it because of not enough butter. I’m 53 year old male and that was my first attempt makie cookies. Thank you for helping my first batch ever just yummy. It was easy and delicious. I ate like 15 so no wonder I have pre diabetes. It was worth it👍
Ben says
September 6, 2018 at 2:45 pmGreat recipe. Had to half the recipe ingredients because I only had half cup of butter. They turned out great still!
Thank you for posting!
Ronnieg says
August 30, 2018 at 9:01 amReally best ever!!!
Felicia says
August 30, 2018 at 12:23 amThanks! I’m making these for my husbands boss and colleagues…. not my ideal time to try a new recipe but this one has turned out great! I doubled the vanilla and used a bit more flour, also I did 1/2 semi sweet chip and 1/2 milk chips!
Hope says
August 25, 2018 at 4:19 pmThis is my go to chocolate chip cookie recipe. I’ve made it a dozen times and I love it. Super simple and easy. Do not overbake! I take them out at 9 mins, let them cook on the sheet (so they slowly cook a little more inside, and then place them on a cooling rack. My cookies always turn out super gooey!
LOVE THIS!
Jess says
August 24, 2018 at 12:41 amThese are amazing! Perfect, like from Baked or Chip! So thick and the texture is perfect without it tasting like flour. I only have good things to say about this recipe. For half the batch I made I mixed in a little cocoa and hazelnut chocolate spread. So tasty!