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The BEST Chocolate Chip Cookies Recipe

The BEST Chocolate Chip Cookies Recipe
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4.8 from 129 reviews

These chocolate chip cookies are the ultimate crowd-pleasers—thick, chewy, and packed with melty chocolate chips. With a hint of vanilla and the perfect balance of brown sugar and butter, these cookies bake up with crisp edges and soft, tender centers. This reliable, fuss-free recipe yields bakery-style cookies every time, whether you use semi-sweet, milk chocolate, or even chocolate chunks.

Ingredients

Wet Ingredients

  • 1 cup cold butter, cut into cubes (for thinner cookies, microwave for 7–8 seconds)
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 3/4 cups flour (all-purpose or a mix of 1 cup cake flour and 1 3/4 cups all-purpose flour)
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt

Mix-ins

  • 2 to 2 1/2 cups chocolate chips (semi-sweet or a mix of milk and semi-sweet)

Instructions

  1. Prep the Oven and Equipment: Preheat your oven to 400°F (204°C) if baking right away, or 385°F (196°C) if you suspect your oven runs hot (use an oven thermometer to verify). Line light-colored baking sheets with parchment paper or silicone baking mats.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the cold butter, brown sugar, and sugar for about 4 minutes, until the mixture is light and fluffy. This step ensures your cookies have a chewy texture with crisp edges.
  3. Add Eggs and Vanilla: Add the eggs and vanilla extract to the bowl. Mix for an additional 1 minute until just incorporated and the mixture looks smooth.
  4. Add Dry Ingredients: Stir in the flour, cornstarch, baking soda, and salt. Mix until just combined; don’t overmix to make sure the cookies stay tender.
  5. Fold in Chocolate Chips: Gently fold in the chocolate chips, making sure they are evenly distributed throughout the dough.
  6. Chill the Dough (Optional): If you have time, wrap the dough tightly in plastic wrap and chill in the refrigerator for 24 hours. This step develops flavor and results in thicker cookies, but you can skip it if you’re short on time.
  7. Shape and Bake: Scoop cookie dough onto prepared baking sheets using a cookie scoop or tablespoon. Arrange with space between each dough ball. Bake for 8–11 minutes, just until the edges start to turn light golden brown. Do not overbake—the centers should look slightly underdone.
  8. Cool: Remove cookies from the oven and let them set on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This lets the cookies finish setting with soft, chewy centers.

Notes

  • If chilling the dough, wrap it tightly so it doesn’t dry out. Let dough sit at room temperature for 15–30 minutes before baking; if crumbly, press together with your hands to form balls.
  • Choosing chocolate: Semi-sweet chocolate chips give classic flavor, while milk chocolate adds creamy richness. Try brands like Guittard, Ghirardelli, or Trader Joe’s, or chop bars into chunks for variety.
  • Always use light-colored baking sheets for even baking and to avoid burnt bottoms.
  • Baking time varies: Cookies should look a bit underdone in the center when you remove them—they will continue to firm up as they cool.

Nutrition

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