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!

Chocolate Chip Cookies
Chocolate Chip Cookies

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.
Thick and Chewy Chocolate Chip Cookie Recipe
Thick and Chewy Chocolate Chip Cookie Recipe

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.

Thick and Chewy Chocolate Chip Cookie Recipe

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.thick chewy chocolate chip cookies

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!

  1. Stand Mixer
  2. Hand Mixer
  3. Dry Measuring Cups
  4. Measuring Spoons
  5. Parchment Paper
  6. Baking Sheets
  7. Cookie Scoop
  8. Spatulas/Flippers

More Chocolate Chip Cookie Recipes

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.

Happy baking!

Love,

Karlynn

Pin this to your Desserts Board and remember to FOLLOW ME ON PINTEREST for more great recipe ideas!

 

4.91 from 214 votes
The Best Chocolate Chip Cookie Recipe
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 

This recipe actually IS The Best Chocolate Chip Cookie Recipe, tried and tested by tens of thousands of readers with simple easy delicious ingredients and yields thick, chewy chocolate chip cookies.

Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies
Servings: 24
Calories: 220 kcal
Author: Karlynn Johnston
Ingredients
  • 2 1/4 cups of all purpose flour
  • 1 tsp baking soda
  • 1/2 cup of butter
  • 1 tsp salt ( use 1/2 tsp if you are using salted butter)
  • 1 cup of packed brown sugar
  • 1/2 cup of granulated sugar
  • 1 1/2 tsp vanilla
  • 2 eggs
  • 2 cups of semi-sweet chocolate chips
Instructions
  1.  Preheat your oven to 350 °F. Get out your baking sheets and line with parchment paper.

  2. Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. .
  3. Whisk together the dry ingredients ,then beat them into the butter mixture until combined completely.

  4. 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.

  5. Drop by rounded teaspoonful onto the baking sheets.
  6. Bake at 350 degrees for 10-12 minutes, until golden brown and slightly underdone. Cool on the sheets completely. Store in closed containers 

Recipe Video

Recipe Notes

You can substitute in any type of chocolate chips that you want in this recipe.

Make sure to read my troubleshooting tips above to solve any problems you might encounter.

Nutrition Facts
The Best Chocolate Chip Cookie Recipe
Amount Per Serving
Calories 220 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 24mg 8%
Sodium 192mg 8%
Potassium 114mg 3%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 18g
Protein 2g 4%
Vitamin A 2.9%
Calcium 2.2%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
510
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

301 Comments

  1. These cookies were AMAZING – just absolutely perfect. Thanks for the recipe :D!

  2. Fanastic cookies, I added ground flax seed for a little fiber boost and it it doesn’t change them at all!! 

  3. Cookies turned out delicious. Just have to follow the recipe as it says and they will be fluffy, thick and chewy! (i.e. soft butter not melted)

  4. BEST COOKIES EVER! I have a dairy allergy, so I used coconut oil instead of butter, and dark chocolate chips. I was afraid that this butter alternative might affect the end result, but I just took these other fine folks’ advice and beat it really really well, and cooled the batter in the fridge for a bit. Turned out amazing! Thanks so much =)

  5. Delicious! I followed the recipe exact and they turned out fantastic, thank you!

    • thekitchenmagpie Reply

      @Elissa Those look seriously amazing and yup, just like they should!

  6. KristaTerry Reply

    I just made these! And they are lovely. I’m in Edmonton too! (Hi neighbor!) 

    • thekitchenmagpie Reply

      KristaTerry Yay ! A fellow Edmontonian! Welcome to the site and I’m SO glad that you loved the cookies!

  7. Absolutely the BEST cc cookie recipe EVER!  Crunchy on the outside, ooey gooey on the inside! I have been baking a great part of 40+ years and have tried many and this one is my go to recipe!  EXCELLENT!! Thank you!

  8. Doug McTaggart Reply

    Very easy recipe, my family loved them. Next time I’ll use less chocolate chips, too many left in bowl after I finished.

  9. How would I modify this recipe for high altitude? Thanks 🙂

  10. prepared the dough last night and tossed it in the fridge; baked them the next morning. i avoid baking cookies because every time i try, they always come out flat. with this recipe, these are honestly the best cookies i’ve ever baked; my Dad and lil’ Bro keep coming back for seconds, thirds, even more! 

    ~for the chocolate chips, i used 1 cup instead of 2. i didn’t want my cookies to be filled with chocolate, hehe.

    ~for the unsalted butter, i left it out at room temperature to soften up. :>

    • thekitchenmagpie Reply

      eyen Those look GREAT!!! I am so glad that you love them!

  11. prepared the dough last night and tossed them in the fridge.

    baked them the next morning and they turned out better than i expected. thick and chewy! my dad and lil’ bro keep coming back for more. <.<

    ~for the chocolate chips, i put in 1 cup instead of two to balance it. i didn’t want the cookies to be all chocolate, hehe.

  12. meandjackforever Reply

    This chocolate chip cookie recipe is SERIOUSLY my favourite. I will try to make others, but none ever compare to these ones. I’ve made tons of cookies and I cannot stress enough how amazing and delicious these are. They really are thick and chewy and perfectly delicious! Thank you so much for the delicious recipe that has never ever failed me!

    • thekitchenmagpie Reply

      meandjackforever AW that’s so awesome! I’m so glad that you like them so much!

  13. Looking at previous posts I cannot understand why anyone would melt the butter. Where does the recipe say that! I’ve made dozens of CC cookies before and this is a super recipe. The choc chips could be reduced a bit, next time I’ll do 1 cup. Otherwise, yum yum yum! Thanks.

    • thekitchenmagpie Reply

      @Stacer You’re welcome! I am so glad that you like them!

  14. Christina83 Reply

    I make a batch each Sunday now. They are loved in my household. Thank you for sharing such an amazing recipe 🙂 By far the best chocolate chip recipe out there

    • thekitchenmagpie Reply

      Christina83 AW that’s so amazing to hear!! I am so glad that you love them so much!

  15. By far the BEST cookies I’ve ever made! Loved by my family and friends – if you follow the recipe, they come out exactly like the picture, and are deliciously chewy. 

    A+++++ recipe!! So simple and yummy!

  16. tia_lalande Reply

    Hey, I just made your cookies and they turned out fabulous! I made a couple changes tho. I didn’t add in a teaspoon of salt, everything has salt in it already, especially the margarine. I used 1/2 white and 1/2 brown and it turned out great! Also a little trick, I saved some chocolate chips for the end, to add to some cookies that didn’t have enough chocolate in them. I’m a bit of a chocoholic lol

  17. BarbieRoberts Reply

    After reading some of the reviews here, I need to share the best baking advice I ever got, and that is, measure your butter. Do not go by the markings on a butter wrapper. Do not eyeball any other ingredient, either. 

    I followed this recipe as written and my chocolate chip cookie connoisseurs here in my house, rave about this cookie! Only complaint: not enough of ’em!

  18. BarbieRoberts Reply

    I have chocolate chip connoisseurs in my house who know a great ccc when they eat one. This recipe gets 5 stars from them. Follow it exactly, and you will have a fan club in no time!

    • thekitchenmagpie Reply

      @Karen E You might have messed up the sugars, it’s actually less sugar that almost all chocolate chip cookie recipes out there, with the white sugar only being 1/2 cup! These are actually the least sweet cookies I bake. They also have only half the normal amount of butter as well, so greasy is almost impossible..I’d double check your amounts!

    • @Karen E I don’t think they are greesy, I think they are dry compare to other recipes I tried.

      But I agree with you with sweetness. I put a half sugar and it’s enough,canot imagine whole amount.

  19. Moses Shoahstein Reply

    Really good recipe.  I like that it only uses 1/2c of butter.  Cookies have a honey-like sweetness to them.

  20. First I used these ingredients the only thing I changed was I used about 1 1/2 cup chocolate chips instead of 2 cups and also I baked at 325° for 15 minutes and they were sooo good that I had to make another batch the only thing was I ran out of brown sugar making the first batch!! So I doubled up on the white sugar and added a little molasses and tada! They were perfect . I think the molasses actually added a little extra zing lol yum thanks for the great recipe

  21. Jodie OBrien Reply

    I have made these many many times and they are amazing.  I just made them and totally forgot to add the white sugar and they turned out pretty good.  I knew when I was mixing them something was wrong.  I read the recipe a couple times and thought I had everything lol.  Still delish!

  22. Here are the tricks to bakeing cookies u don’t want to melt the butter  cream the sugars and vanilla then add the flour and so on. once its all mixed u have to make sure that the dough is not runny it has to almost have a dry feel to it not to dry  if the dough is nice and fluffy and dry that’s when u will have nice big thick soft cookies if u melt the butter the cookies will turn flat and grasy I added a dash of milk and mine always turn out amazing.

  23. hello all you flat cookie bakers.  I put my dough in the fridge for an hour before baking and they dont flatten. 

    good baking to you sll.

  24. Anyone who criticise this recipe did it wrong…these are the easiest and best chocolate chip cookies I ever made…they came out exactly like the picture….follow the recipe and you won’t be disappointed…they even stay chewy after a few days…thank you for the great recipe karlynn!

  25. MadisonScott Reply

    These cookies were the worst. Flat and greasy, not at all the dense, chunky cookie as described or pictured. I tossed the first two sheets of cookies right in the trash… Along with the rest of the unbaked dough. What a waste of time!

    • MadisonScott if you melt the butter it comes out like that.  you want to keep the butter fluffy and slightly soft. Try it again, it may work well next time!

  26. Mine were delicious but flat, not thick.  I melted the butter, could that be why?

    • @denise Yes. Just stick to the recipe, you have to be really bad at baking to mess these up lol

  27. GabrielleReneeBarkman Reply

    These cookies were so crazy GOOD and so crazy EASY!  

  28. lovehomecooked Reply

    Just finished baking a batch of these cookies and so far so good.  I used a mixer to mix all the ingredients and used salted butter.  This recipe is a keeper for sure

  29. LauraOstlund Reply

    i made these and i only used 3/4 cup brown sugar and 1/4 cup coconut sugar and completely cut the white sugar out, also i only used 1 cup milk chocolate chips.   They turned out amazing, i think these are my new favorite cookies love love loved them!!

  30. I made these for a Christmas party, doubled up on the baking soda and substituted 1 of the cups of chocolate chips with crushed assorted nuts. They were ALL gone by the end of the night! Many thanks!

  31. Piedelishes Reply

    I am going to try these for my son, will let you know what he thinks of them lol

  32. TheAwkwardPenguin Reply

    I absolutely love this recipe. I’ve made it so many times and it’s always a crowd pleaser! Family, friends, teachers, everyone seems to love ’em 😀

  33. FutureBaker Reply

    Do you happen to have the nutritional facts for these cookies? They came out great, thanks 🙂

  34. holidaybaker Reply

    As far as “flatness” goes, I made two batches. The first batch, I “creamed together” the butter and sugars with a fork. Probably should say “beat together” because my second batch creamed together with a mixer came out a lot plumper and delicious as ever! Not as plump as these, but definitely plumper than my first batch. Perhaps a bit longer beating would have given a plumper result. Family loved them! Definitely a keeper!

  35. Cheryl Wudrick Johnstone Reply

    These are hands down the best chocolate chip cookies! Thank you so much for posting such an easy and tasty recipe. The only problem I find with these is you can’t just eat only one or two..

  36. Dissapointed Reply

    Cookies did NOT turn out they are so flat…. terrible….

    • AmyThompson1 Reply

      Where it says to cream the butter and sugar. It’s referring to both sugars. 🙂

  37. fanficfan44 Reply

    Just tried this recipe. I moved to a new place and my old recipe wasn’t seeming to work the way I wanted in the new oven.  This was great, perfectly dense and chewy, that is how my family likes chocolate chip cookies.

  38. hatethiscookie Reply

    all of this is lies, it not only took us 15 min for prep time (2 young amazing bakers), but it also needed to be baked for at least 15 minutes, as well instead of 36 cookies we ended uo with a little over 20. I wish this cookie recipe would be updated with actual facts. Let you know how it tastes.

    • hatethiscookie Reply

      it ale lacks taste or even yumminess (scientific word right there)

  39. scrapcrazy62 Reply

    Crossing my fingers and diving in to my mixing bowl in just a bit, hoping that these cookies are what I’m looking for since tonight I’ll be bringing them to an event.  I love a thick, chewy cookie, here’s hoping this is the one.  Thanks for sharing.

  40. scrapcrazy62 Reply

    Crossing my fingers and diving in, these cookies are being made for an event that I’m going to this evening.  I love a thick, soft chocolate chip cookie and you’re recipe looks like it made be the one.

  41. lil_MissKerri Reply

    TaliaTab Sirenaty10 SarahAngelz those look amazing Talia. I’m going to swap out the stuff for gluten free stuff & see if it works.

  42. lovethesecookies Reply

    We have made these cookies so many times we know the recipe by heart. This is the best recipe I have come across for chocolate chip cookies. They always turn out thick and fluffy by following the directions perfectly and baking them at 350 degrees for 10 minutes. We have some in the oven right now!

  43. taylormbiebs Reply

    Didn’t turn out as I had hoped, Ithought I could go without brown sugar cause I had no more but I was wrong. They don’t taste too good

  44. Recipe fail. I made them twice and both times they are flat. The second time we quadruple checked every step and measurement. May be the altitude in Denver, but these are not thick in any way.

    • @Mpco28 Lol someone doesn’t know about baking at altitude…

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Send this to a friend