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Our best chocolate chip cookie recipe is soft, chewy, delicious and perfect for any occasion. They’re our all-time FAVORITE!
Our Most Requested Cookie Recipe!
We have yet to meet someone who doesn’t love COOKIES! More specifically, we have yet to meet someone who hasn’t fallen in love with our best chocolate chip cookie recipe.
We got this recipe decades ago from a family friend, and it’s been loved and adored ever since. We’ve made a few tweaks along the way, and any time we make these cookies, we are asked for the recipe right away.
It uses butter, two types of sugar and two types of chocolate chips. The result is extra soft and chewy cookies with the PERFECT chocolate-y flavor! We have a feeling once you try it, that it will definitely be your go-to chocolate chip cookie.
Be sure to check out some of our other chewy, easy chocolate chip cookie recipes, like: Brown Butter Chocolate Chip Cookies and Eggless Chocolate Chip Cookies or cookie classics like Snickerdoodles and Sugar Cookies.
WHY WE LOVE IT:
- Simple steps. These are made in minutes and use pantry staples! No special ingredients are needed for fabulous flavor.
- SO tasty! This classic chocolate chip cookie is soft, chewy, and delicious. It’s simply the best!
- Dress it up. We use this recipe as the base for almost every cookie recipe I make.
Ingredients
PREP TIME: 5 minutes
BAKE TIME: 10 minutes
- 1 cup granulated sugar
- 1 cup brown sugar – For a chewier cookie decrease the white sugar to ½ cup and increase the brown sugar to 1½ cup.
- 1 cup unsalted butter – see How to Soften Butter Quickly. Or use ½ cup softened butter and ½ cup vegetable oil.
- 2 large eggs – room temperature
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract – or almond extract
- 3 cups all-purpose flour – see How to Measure Flour
- 2 cups chocolate chips – Use any type or combination of milk chocolate chips, semi-sweet chocolate chips, dark chocolate chips, or chocolate chunks. We always do one cup semi-sweet chocolate chips and one cup milk chocolate chips.
- optional toppings – top with sprinkles or flaky sea salt
How to make The Best Chocolate Chip Cookies
- PREHEAT. Preheat oven to 350°F. Grease a baking pan or line a baking sheet with parchment paper.
- BATTER. In a stand mixer with the paddle attachment, cream 1 cup softened butter, 1 cup granulated sugar, and 1 cup brown sugar until combined well (a few minutes). Add 2 eggs and mix on low speed until fluffy (a few more minutes).
- In a medium bowl, add 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt. Add dry ingredients and 1 teaspoon vanilla and mix until combined. Add 2 cups chocolate chips (we love semi-sweet + milk chocolate).
- BAKE. Scoop cookie dough balls onto a prepared cookie sheet. The key to making the cookies look pretty is to add a few extra chocolate chips on top of the balls of dough. Bake for 9-11 minutes (or until golden brown) and cool on cookie racks or a wire rack.
Kristyn’s Tips for Perfect Chocolate CHip Cookies
- MAKE ‘EM BEAUTIFUL – Add a mix of chocolate chips on top of your dough balls before baking. Once out of the oven, use the back end of a metal spatula to round out the cookie and add any more chips on top of the cookie in empty spots.
- SIZE – For bite-size cookies, use a mini scoop and bake for 6-7 minutes. For a bakery-style cookie, double scoop (one scoop on bottom and another on top) and bake for 12-14 minutes.
- NO-FAIL BASE – Use this delicious cookie dough base for all your cookie needs – Cookie Cake, Pizookie, and any other cookie combo needed. We love adding nuts, M&Ms, different chips and more!
Cookie Factors to Consider
We all know everyone likes their cookies a certain way – whether it’s soft, crunchy, large, small, chewy, crunchy, etc. Here are some tips to change up some things to get them just how you like them.
- SIZE – Use a mini cookie scoop and bake for less or a larger cookie scoop and bake for longer to change up the size of cookies.
- FLAVOR – change it up by adding different chocolate chips (caramel chips, peanut butter chips, mint chips, etc). We love the white chocolate chip + butterscotch chip combo!!
- CHEWINESS – Instead of 1 cup sugar + 1 cup brown sugar, try using 1/2 cup sugar + 1 1/2 cups brown sugar. Or you can use dark brown sugar, which has more molasses and will make them the best chewy chocolate chip cookies.
- DRY-NESS – DO NOT pack your flour. Fluff flour and then spoon into measuring cup making sure to level off before adding to your cookie dough. Any more than 3 cups is too much flour and will make the dough too dry.
- CRISPY-NESS – If you prefer a cookie with crisp edges, you’ll need to reduce the moisture content. Try using one of these tips:
- Bake the cookies for longer at a lower temperature. The cookies will have time to spread out more before they firm up.
- Replace the brown sugar with white sugar or corn syrup. Without the moisture contained in brown sugar they will become more dry and crispy.
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Best Chocolate Chip Cookie Recipe
Ingredients
- 1 cup unsalted butter, softened (or ½ cup butter plus ½ cup vegetable oil)
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups chocolate chips, semisweet, milk, dark or a mix
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
- In a stand mixer (or with a hand mixer in a large bowl), cream butter, granulated sugar, and brown sugar for a few minutes. Add eggs and beat until fluffy (a few more minutes).
- In a medium bowl, add 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt. Add dry ingredients and 1 teaspoon vanilla and mix until combined.
- Fold in chocolate chips (we prefer one cup semi-sweet and one cup milk chocolate chips). Use a medium cookie scoop to scoop dough, and roll into balls. Place onto the prepared baking sheet and top dough balls with extra chocolate chips.
- Bake for 9–11 minutes.
- While still warm, use the back end of a metal spatula to round out the cookies and add any more chips needed. Sprinkle on flaky sea salt if desired. Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover the dough with plastic wrap and store in the fridge for 1-2 days or freeze for 2 months. See How to Freeze Cookie Dough for tips and how to bake frozen dough balls.
Cool and store the cookies in an airtight container for 3-4 days or in the freezer for up to 3 months.
Thank you for this!! The best I’ve made:)
Yay!! Thank you for sharing & trying them!
I’m finding that I have to back the cookies longer, in high altitude. I’m in Salt Lake City and it’s about 4500 to 5000 ft high. Have you experienced that? I think that your cookie recipe is the best one I have found. I make about 10 dozen cookies every week and a half. My husband takes them to his volunteering job. They love them.
I haven’t lived in high altitude, but I know that is the case. I am so glad you like these!! We make them quite a bit, too! Thank you!
This has been my go to recipie since I found it several years ago. Just made it again for the millionth time (ok maybe a slight exaggeration) and they are just as good as the first time. I used to live in Salt Lake City and they turned out well that high above sea level. Now I’m in Las Vegas and they are still just as perfect. I’ve never seen a recipe do that transition so well. Thank you so much for sharing it!
You are so welcome!! This is our favorite & go-to recipe! Thank you so much!
These are amazing! My whole family thanks you for sharing this recipe.
They are so welcome!! They are our favorite! Thank you for giving them a try!
Amazing !!! My husband said he wishes I hadn’t made so many because he can’t stop eating them ! I made sure to stash some for myself !!! Thank you.
LOL!! That’s a good sign 🙂 Yes, I like to give some away, so I’m not doing the same! Thank you!
These cookies are amazing!!! I used sea salt caramel baking chips instead of chocolate chips. Delicious!!!
YUM!! I bet they were 🙂 Thanks for sharing!
I just made these and for some reason they came out cracked and had an odd after taste. I’m a super novice baker so I’m wondering what I messed up along the way! Any advice?
Oh, man, I’m not sure? You followed the recipe exactly?
How many does it make?
You could get a few dozen. But, it also depends on how big you make them 🙂
These are truly the Best chocolate chip cookies!! I will say, make sure you follow the directions. When it says cream butter and sugars……make sure you cream them. Then beat the eggs in until fluffy….do it. It’s important to mix it. I made the mistake once where I just dumped all the ingredients in the mixer and then scooped them on the cookie sheet and they were terrible! I mean, it was still edible, but you could tell it wasn’t right. I’ve been using your recipe for years that’s why I knew I did something wrong when I tasted the dumped in version. Great lesson learned, follow directions. These are really the best cookies I’ve ever made! I’ve been making cookies for over 25 years and this one is by far superior to any other recipe I’ve made. Thank you so much for sharing. This recipe will go into the recipe books for my kids when they get married or move out.
Awe, thank you!! And, I agree..it’s so important to follow directions! These are our favorite chocolate chip cookies!!I’m so glad you like them1 🙂
This is my go-to recipe. I typically do 1 cup white chocolate and 1 cup milk chocolate and they are to die for. I want to eat them all. I started taking them to my students when I make them so they don’t all sit in my house staring at me. Love, love, love this recipe!
Hi! Just wondering how many cookies this recipe makes 🙂 Thanks!
You could get a few dozen to a couple dozen or even more, if you made mini ones. It just depends on how big or small you make them. I hope you enjoy!!