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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!
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.
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
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.
Happy baking!
Love,
Karlynn
The Best Chocolate Chip Cookie Recipe
- Prep Time
- 5 minutes
- Cook Time
- 12 minutes
- Total Time
- 17 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 24
- Calories
- 220
- Author
- Karlynn Johnston
Ingredients
- 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
Instructions
- 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
Recipe Video
Recipe Notes
Nutrition Information
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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Nicki says
Karlynn, question: this recipe is the same as many other chocolate chip cookies recipes I see except that it uses half the amount of butter. Can you comment on what more or less butter does to the final product? Thank you!
Karlynn says
That’s what makes them thick and chewy!
Jackie says
Let me start out by saying, I am no baker by any means, I’ve never made a cookie that I’ve ever been proud of. This recipe was so easy though! These are the tastiest, fluffy, gooey cookies I’ve ever had in my life and the only recipe I will ever use from now on! I want to make these every day!
Namey says
I made these with gluten-free pie flour, sugar-free chips (sweetened with stevia) and a tiny amount of additive-free stevia instead of sugar (so I used no sugar whatsoever). I added a tiny bit of milk to the dough and used baking powder instead of soda. Despite my many modifications they turned out PERFECTLY: thick, fluffy, chewy, moist soft, delicious. Firm on the outside, soft on the inside, nice, fat shape. Thank you for the recipe.
Natasha says
Not sure how people got flat cookies. I’m a terrible cook and mine turned out thick n fluffy.
sasha says
hi, how much stevia did you add? so no other substitute for the granulated or brown sugar?
Mariyam says
I have nothing more to say. THIS IS THE BEST CHOC CHIP COOKIE RECIPE!!! thankyou so much for sharing this recipe ❤
Jo says
These cookies turned out flat even if I put them in the fridge. I put them on really thick and they still went flat. They were also on low heat but still had soggy bottoms even if I cooked it for longer.
I wouldn’t attempt to make these. But they did taste nice.
Lisa Stevens says
I had made a Martha Stewart cookie recipe and they turned out flat as a board. So I looked for a thick, chewy cookie recipe (because I know they exist) found this one and tried it. I followed the recipe exactly. It wasn’t raining and I am not at high elevation. They turned out slightly thicker than Martha’s cookies. They look nothing like the picture in the recipe!! I wish I could upload pictures of how they turned out. This was a waste of time and ingredients!!
Tavia says
Double check the ingredients. Baking soda is the key to getting them thick and chewy not baking powder.
Try freezing them for 5-7mins before baking them for the recommended time.
Cheers ?
D. Stevens says
I’m so bummed. I’ve tried so many “no fail” chocolate chip cookie recipes, including yours, only to have the same dismal results: flat, run together cookies that turn crisp shortly after they’ve cooled. I followed your directions to the letter, with one exception. All I had on hand was Bob’s Red Mill fine pastry flour, not all purpose flour. Is that the problem? I also live at a slightly higher elevation… 2, 500 ft. I even refrigerated the dough for several hours before I baked them. HELP… I hate flat cookies!
D. Stevens says
I’m so bummed. I’ve tried so many “no fail” chocolate chip cookie recipes, including yours, only to have the same dismal results: flat, run together cookies that turn crisp shortly after they’ve cooled. I followed your directions to the letter, with one exception. All I had on hand was Bob’s Red Mill fine pastry flour, not all purpose flour. Is that the problem? I also live at a slightly higher elevation… 2500 ft. HELP… I hate flat cookies!
Karlynn Johnston says
Yes, pastry flour was absolutely the culprit here! You need a heavy all purpose flour!
Muhsina says
I love this recipe!! Turns out great every time! Thank you! 🙂
Valerie says
I love this recipie! I have made it with chocolate chips, Reese’s pieces, M&Ms, and white chocolate chips (my favorite). No matter what sort of mix-in I use they come out perfect every time and they get rave reviews!
Chris in Maine says
HOW much salt? I’m making these NOW, so I’m going to just guess at a 1/2 tsp………
Rita Scarberry says
These are the best chocolate chip cookies I’ve ever made! I added 1\2 pkg of caramel chips & a little sea salt for a Salted caramel chocolate chip cookie! Everyone loved them!!
Nancy says
Just finished baking these. Baked up beautiful. They are thick and crunchy on the outside, chewy on the inside. But a bit too sweet!
dianna jenkins says
I baked your peanut butter cc (thick & chewy) yesterday and they turned out fantastic. If I use a similar technique (ice cream scoop, etc) will they turn out the same? Or should I try these at 375 degrees to get the same results?
Linda says
Ashley says
Aways the best cookies ever!
Tanai says
Best cookies ever ppl that substitute add remove why comment it’s not the same cookie anymore leave it ALONE it’s perfect the way it is
Karlynn Johnston says
Yes, don’t change if you don’t have to ( dietary etc). It works the way it is!
Laya Pell says
People can add whatever they want! Thats the beauty of cooking. People can share whatever details and variations they want! This is the internet l,sweety. Suck it up. I for one love all the variations and plan to try a great deal of the ones ive read.
Kira says
Delicious. I used half mini semi-sweets and half mini heresy kisses. Perfect!
Karlynn Johnston says
That sounds amazing!
Tess says
Best cookie recipe ever! I’ve used it maybe 5-6 times now. Once I had no vanilla extract and used almond extract instead and added some chopped almonds and it was too shelf delicious 🙂
Karlynn Johnston says
I bet the almond was amazing!
April says
These are hands down the best cookies ever! Don’t overbake and you’ll realize why people never make another choco chip cookie recipe again after having these!
Karlynn Johnston says
Yes, please please please just follow the instructions!! They are the best!
WRC says
I read a lot of the comments good and negative, and decided to try anyways based off the ingredients list.
I made the size a big bigger when I rolled them out, and substitued chocolate chips with one cup white chocolate and one cup mini semi sweet, and I added about 2 tbsps of maple syrup and a large dash of cinnamon… they are amazing, so soft and chewy what an awesome recipe. Give it a shot they are perfect small or large ( they get more round when bigger), I even put tiger ice cream between two smaller ones that were a bit warm and I almost died and went to heaven! Enjoy these jems, I know I added a few things to make them more “homey” but this is a solid recipe.
Karlynn Johnston says
I am so glad that you liked them!
Nina says
These are so good and super easy to make. Just remember to let the cookies cool all the way through before enjoying.
ryah says
I’ve tried a ton of recipes and this one has become my go-to. It is the absolute best. I can’t say much more except, watch the cookies and don’t over-bake! follow the recipe and you’ll be safe.
Karlynn Johnston says
Thank you SO much for the kind words and the 5 star rating on these, I appreciate it!! <3
Megan says
I really wanted to make cookies, but had no eggs, so I did flax eggs – 2 tbsp ground flax, and 5 tbsp water (for 2 eggs). They turned out nice and soft with crispy edges. Flatter than in the pictures, but still great! I realized while reading the comments that my elevation may also contribute to the flatness, so I might try a higher temperature next time. Great recipe though! Cant wait to try it with real eggs!
Karlynn Johnston says
I am so glad that you liked them!
Dave says
why did you reply to your own post saying that the same thing you said earlier happened?
Jennifer LeBlanc says
Well that’s the answer to my question! It’s been pouring rain all day and I made these cookies last week and they were amazing and today there as flat as a board lol. Thanks for the recipe though! I will make these again while it’s not raining 😀
Karlynn Johnston says
Probably because it’s a drier dough.
Karlynn Johnston says
No, compared to OTHER recipes. This recipe has half the butter conventionally used!
MsJ91 says
Turned out great !!!
Family loved them !!!
SeanAhronson says
Can’t seem to get all the chocolate chips to mix property. Picture popcorn kernels at the bottom of the popcorn bowl. That’s what I end up with every time I make these. Still an excellent cookie though.
pattiet66 says
do you mean cut the 1/2 cup butter for this recipe in half to make them fluffier or your recipe has is already cut in half>