This recipe actually IS The Best Chocolate Chip Cookie Recipe – it’s been the most popular chocolate chip cookie recipe on my entire website for almost a decade now! It made it into my first cookbook and has remained a reader favourite for years now thanks to it having ingredients that you have in your pantry, Just read all the hundreds of rave reviews that have been left over the years, this is the only chocolate chip cookie recipe you’ll ever need! If you don’t believe me – believe the tens of thousands of people that have baked these cookies over the years – they know their stuff!
How to Make Easy Chocolate Chip Cookies From Scratch
These are fast and easy chocolate chip cookies that turn out thick and chewy! Remember to under bake them slightly and they will turn out chewy. These thick and chewy chocolate chip cookies are the base for my Milk Chocolate Chip Cookies with Raisins, my Chocolate Mint Ritz Stuffed Chocolate Chip Cookies and my personal favourite Walnut Loaded Chunky Chocolate Chip Cookies. This chocolate chip cookie dough is perfect for making stuffed cookies of all types! If you are looking for crispy chocolate chip cookies, try my Crispy Chocolate Chip Cookie recipe, that one is MY all time favourite!
- Preheat your oven to 350 °F.
Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.
When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.
Drop by rounded teaspoonful onto the baking sheets.
Bake at 350 degrees for 10-12 minutes, until golden brown and slightly underdone. Cool on the sheets completely.
What’s the Best Chocolate to Use in Chocolate Chip Cookies?
The best chocolate to use in chocolate chip cookies is real chocolate, not “baking morsels”. When you look on the package of chocolate chips, IF it doesn’t say chocolate, then it’s not chocolate! There are brands that make cheap fake chocolate morsels and these morsels or baking chips will not make the best cookies. I like most chocolate chips in my cookies but prefer Chipits Semi-Sweet Chocolate Chips or Ghirardelli chocolate chips and I stock up on those when I go to the States!
Do I Have to Chill the Cookie Dough?
Chilling chocolate chip cookie dough allows the flavours to meld together somewhat but you don’t have to chill this recipe in order to get thick and chewy cookies like shown in the photos. This cookie recipe does not require chilling. The choice is a personal one if you feel that the flavours get deeper when you chill the dough.
How to Freeze Chocolate Chip Cookie Dough
This chocolate chip cookie dough is perfect for making ahead of time and freezing! Freezing chocolate chip cookie dough is incredibly easy and is a great way to save time for busy families on the go, you can pre-make a ton of dough and keep it in the freezer for when you need to use it
- Prepare the cookie dough according to the recipe instructions.
- Divide the cookie dough into two equal portions.
- Place each portion of the cookie dough into a freezer safe bag, seal and freeze for up to 2 months. I dived the dough into two as they will make a solid dozen cookies each.
- If you prefer, you can roll the cookie dough into pre-formed balls, BUT I find that this actually can dry out the dough and change the quality. When you freeze the dough in a large chunk, it helps preserve the moisture and prevents everything from getting freezer burnt.
- To make cookie dough balls and freeze them, roll the dough into one inch balls. Place on a parchment lined baking sheet and flash freeze for an hour so that they won’t stick together when you place in the freezer safe bag.
- Place the balls into a sealed container or a bag. IF you make the dough balls they DO deteriorate in the freezer faster, I would only give them a month in there, tops.
How to Bake Cookies From Frozen Cookie Dough
Now that you have the cookie dough frozen, you can bake it up any time you want!
- Remove your dough from the freezer and let defrost.
- If you have made the cookie dough balls and frozen them, simply line a baking sheet with parchment paper and place the frozen dough on top, 2 inches apart and let them defrost.
- Preheat your oven to 350 °F.
- Roll the dough into 1 inch balls. I find that you can still work with slightly frozen dough at this point and it’s easier to make the balls!
- Place on a parchment lined baking sheet, 2 inches apart.
- Bake in the oven for 10-12 minutes until they are golden brown and slightly underdone.
- Cool on baking racks.
How to Freeze Baked Chocolate Chip Cookies
Chocolate chip cookies freeze exceptionally well and it’s easy to do! Bake them up and then store them in the freezer for snacks and school lunches.
- You are going to freeze the already baked cookies on a cookie sheet in one layer until they are frozen solid.
- Remove the frozen cookies from the cookie sheets and place into an airtight, freezer safe container.
- Place the cookies layer by layer (putting parchment paper or wax paper between the layers to make sure that they don’t stick together) and then seal with the lid.
- Freeze for up to 3-6 months.
- Defrost on the counter-top and enjoy!
How to Keep Your Cookies Fresh
I learned this trick from a professional bakers daughter! To keep your chocolate chip cookies fresh, seal them in a container with a piece of fresh bread (or at least not stale bread) The chocolate chip cookies will wick the moisture from the bread while they are sealed up in the container and you will have chocolate chip cookies that will last for 4-5 days on your counter top- and still be soft and chewy! I do NOT recommend anything else – I have seen apple slices and wet paper towels recommended – as flavors from the apple WILL wick into your cookies and paper towels are messier.
The Types of Ingredients to Use in Chocolate Chip Cookies
Here are a few common questions that are asked when it comes to the ingredients used in chocolate chip cookies. Remember that this is just my opinion only and you are free to use products and brands that you like!
What type of flour do I use in chocolate chip cookies?
The best type of flour to use in chocolate chip cookies is unbleached, all purpose flour. The brand doesn’t really matter as long as it’s a brand that YOU like to use.
What type of butter do I use in chocolate chip cookies? Can I use salted butter?
The best butter to use in your baking is one that tastes good off the spoon – or you can taste test it on plain toast. You want to use a butter that is good quality and tastes delicious! This is what your cookies are going to taste like, so make sure it’s good! As for salted butter, I use salted butter all the time in my baking, just use a portion of the salt in the recipe if you are doing so. The rule of thumb is that you leave out 1/4 tsp of salt for every 1/2 cup of salted butter you use, so you would only use 3/4 tsp of salt in my recipe.
Do you need brown sugar for chocolate chip cookies? What kind?
You absolutely need brown sugar for chocolate chip cookies, or they will be too sweet and lack a depth of flavour. I use golden or light brown sugar in all of my cookie recipes, but I have a friend who uses dark in almost everything she bakes – and everything she makes turns out great as well! It will be a deeper, more molasses-ey flavor when you use a dark brown sugar. If you don’t have brown sugar, mix in 2 tbsp of molasses to every cup of white sugar that you are substituting.
Chocolate Chip Cookie Troubleshooting
Here is a list of the common problems you might encounter when making chocolate chip cookies – or most cookies, for that matter.
Problem: My cookies spread out and are flat.
- If it’s humid or hot, like with any other cookie recipe, you are going to have to adjust your methods. Chill the dough in the fridge before baking to combat heat, and with humidity add in a couple tbsp of flour until the dough firms up.
- If you have neither heat nor humidity and you have a wet dough – I hate to break it to you but your butter is cheap and has a high water content. It happens, a LOT and is massively important AND always overlooked when it comes to baking. There are 2 1/4 CUPS of flour and only 1/2 cup of butter – this is one of the driest cookie doughs out there.
- You also could have measured wrong, because there is no way 1/2 cup of butter mixed into that large amount of flour can be wet.
- You aren’t measuring the flour correctly OR you are using sifted flour. A lot of people don’t realize that your flour can come pre-sifted, which means that when you are measuring out your flour it will NEVER match recipes on the internet! Never buy pre-sifted flour unless it’s for a recipe that specifies it. Most households buy unsifted and use un-sifted.
- Your oven could be running at a different temperature, check it’s accuracy.
Problem: My cookies are tough and not chewy
- Make sure to under bake the cookies. You only have to heat them up to 165 °F, to properly and safely cook the raw eggs in them. You can have ooey gooey chocolate chip cookies without adding honey or corn syrup, just simply under bake and enjoy!
- You might have over-beaten the cookies. Don’t beat the dough as much next time.
Baking Supplies & Equipment Needed For Making Chocolate Chip Cookies
You don’t have to have the following items that I list below for baking, but I own most of them and they make baking a lot easier! Here are a few suggestions for your kitchen!
- Stand Mixer
- Hand Mixer
- Dry Measuring Cups
- Measuring Spoons
- Parchment Paper
- Baking Sheets
- Cookie Scoop
More Chocolate Chip Cookie Recipes
- Nothing beats the Original Tollhouse Chocolate Chip Cookie Recipe!
- This recipe from Allrecipes has great ratings as well.
- Cakey Chocolate Chip Cookies from Martha Stewart
These chocolate chip cookies are very kid friendly, thick and delicious, strong enough to hold together in children’s lunches and small enough that you don’t feel too guilty sending them to school for a treat. This is a super delicious recipe and my go to for late night “Oh my god, I need a cookie” moments.
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The Best Chocolate Chip Cookie Recipe
- Prep Time
- 5 minutes
- Cook Time
- 12 minutes
- Total Time
- 17 minutes
- Karlynn Johnston
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 cup butter softened
- 1 teaspoon salt ( use 1/2 tsp if you are using salted butter)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla
- 2 eggs
- 2 cups semi-sweet chocolate chips
- Preheat your oven to 350 °F. Get out your baking sheets and line with parchment paper.
- Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. .
- Whisk together the dry ingredients ,then beat them into the butter mixture until combined completely.
- When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on the parchment paper lined cookie sheets.
- Drop by rounded tablespoonful onto the baking sheets.
- Bake at 350 degrees for 10-12 minutes, until golden brown and slightly underdone. Cool on the sheets completely. Store in closed containers
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
maricela alvarez says
The best cookies ever,super delicious !!
Hand down, The best! Honestly have been doubling the batch every time I make it! They are perfect and chewy even after a few days! Love that it doesn’t require refrigeration! Also I added a little bit of white salt flakes( that doesn’t dissolve) it give the cookies a hint of sweet/salty flavor which makes them even better !
This is a winner! I have been looking for a cookie that baked up thick and perfect, and this is it. My three adult children agreed. Will be my go to chocolate chip cookie recipe from now on. Thanks for sharing.
Lili, age 11 says
I followed this recipe perfectly and it turned out wayyyyy to dry. These where dry, powdery, and i might have been better off following one from Toll House. i made mine with a heart shaped cookie cutter and baked for 11 minutes. i am giving u 2 stars because they looked and smelled amazing. Very disapointing T . T .-Lilian age 11
Maggie Wilson says
I’ve been using this recipe for 2 years now and it’s always turned out great! I normally don’t adjust the amount at all but I did today cause I was making them for a church potluck tomorrow and I tripled it. I have 50 done so far and another 27 finishing up in the oven. This recipe is so easy to make and is so delicious!! Thanks!
Shehirnaz Hafeez says
I made these just now. Came out amazing! I did melted Lindt chocolate 150grams into the mixture.
Ran out of brown sugar so added white. Baked for 10 minutes. Yumm! By son who is very picky with his cookies is devouring it super fast.
Thank you for the tips about slightly under-baking and cheaper butter. I’ve struggled with flat cookies for years and hadn’t realized I was leaving them in the oven too long, and I do in fact use generic, store-brand butter. I’d heard so many other reasons and I think you’ve solved it for me!
I made these today. I have been baking chocolate chips and other varieties of cookies for my family as presents for many, many years.They raved about my cookies and talked about them to there friends. Wait until they try these! These are by far the best I have ever made. I was skeptical when I saw that the recipe only called for 1/2 cup of butter. This recipe will reduce my cost of baking chocolate chips. This is the one I will be using in the future. So happy I stumbled upon your recipe. Thank you. Thanks for the many tips as well!
Do you have recipe for snickerdoodle cookies? I’m wondering if I can change the butter quantity in that recipe as well.
I just searched your website and see your snickerdoodle recipe. It’s the same recipe I’ve used for years. Thanks!
Good recipe. My cookies rose a lot and are almost cakey, but undercooking them helps with that. The full teaspoon of salt was too much though so they are kind of salty. Otherwise yummy.
Delicious! Hard to stop at one. Best ccc recipe!
These are really good! I used light brown sugar so they’re a little pale, but soo delicious and chewy. I made about 36 smaller cookies (because my lizard brain is more satisfied with 2 cookies than 1) and they baked in about 10mins with perfect golden crispy bottoms and soft chewy insides. Next time I make the smaller cookies I’ll try with mini chocolate chips so they’re a little better distributed. Will definitely make these again! And I used the salted butter modification and they tasted perfect
Brenda Torres says
Hi, made these today! Tried a lot of Choco Chips Cookie recipes and yours is the best so far. Thank you for sharing this. You are such a blessing to people who struggle with baking!
Hands down the best chocolate chip cookie recipe we’ve tried. Thick, chewy and delicious! We added a bit of toasted coconut to a few and they were delightful. Thank you for an amazing recipe! So quick and super tasty.
The recipe was fixed to the measurements. The uncooked dough was delish but my finished cookie was pretty,brown and Rock Hard. I can cook and cake you want but I can’t cook cookies nor biscuits. I give up on 🍪
Lili, age 11 says
same here-not worth it…
I agree they are the best.
I added 2tsp. vanilla and 12 oz bag of semi-sweet chips.
Elena Super says
Fantastic! Cookies stayed thick; just the way I like them.
They taste good but we’re flat as a billboard. Will try chilling next time.
I chilled my dough overnight and they still came out flat. Actually, they were puffy coming out of the oven, but as they cooled they deflated:(
Compost Happens says
I just made these cookies and they are excellent. I like how there is only one stick of butter which I think helped prevent the greasiness one often finds in choc.chip cookie recipes. But I didn’t use parchment paper, I just spatulaed them off the sheets right away, out of the oven, onto cooling racks. I thought they looked goofy when i made the first batch as just balls, expecting them to spread out but they didn’t so after that I smushed them between my hands a bit before putting on sheet. Your troubleshooting section is very good too! Thanks, I will be repeating this recipe in the future. Everybody keeps casually walking by the cooling racks and the cookies are vanishing. A good sign.