The Best Chocolate Chip Cookies You’ll Ever Bake
What makes the best chocolate chip cookies so unforgettable? Is it the crispy edges, the gooey centers, or that perfect balance of sweet and salty? This recipe has it all—and it’s here to end your search for the ultimate cookie.
Packed with deep, melty chocolate chunks and buttery richness, these cookies have won hearts at bake sales, office parties, and midnight snack raids alike. Let’s bake a batch that might just become your new go-to!
Ingredients List
- 1 cup (226g) unsalted butter, softened – for rich, creamy flavor
- 3/4 cup (150g) granulated sugar – adds sweetness and slight crispiness
- 3/4 cup (165g) packed brown sugar – gives chewiness and depth
- 2 large eggs – bind everything together and add moisture
- 2 tsp vanilla extract – enhances the cookie’s warmth and aroma
- 2 1/4 cups (280g) all-purpose flour – the sturdy base for structure
- 1 tsp baking soda – helps the cookies rise just enough
- 1/2 tsp salt – balances the sweetness beautifully
- 2 cups (340g) semisweet or dark chocolate chunks – for intense, melty chocolate in every bite
Substitution tips: Swap in white chocolate chips, chopped walnuts, or a dash of cinnamon for variety. Want gluten-free? Use a 1:1 GF flour blend.
Timing
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes per batch
- Total Time: ~30 minutes
Compared to other cookie recipes, this one comes together quickly and reliably every time.
Step 1: Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes. This step is key to a chewy texture with crisp edges.
Step 2: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each. Stir in the vanilla extract. Your dough should be smooth, glossy, and slightly thick.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring just until combined—don’t overmix!
Step 4: Fold in the Chocolate Chunks
Gently fold in the chocolate chunks with a spatula. Make sure they’re evenly distributed for maximum chocolate in every bite.
Step 5: Scoop and Bake
Preheat your oven to 350°F (175°C). Scoop out heaping tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are golden brown and the centers are just set.
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll firm up as they cool but stay perfectly soft inside.
Nutritional Info (Per Cookie, Approx.)
- Calories: 210
- Fat: 11g
- Carbohydrates: 27g
- Sugar: 18g
- Protein: 2g
Healthier Alternatives
- Vegan version: Use plant-based butter and flax eggs (1 tbsp flaxseed + 3 tbsp water = 1 egg).
- Low sugar: Cut both sugars by 1/4 cup and add a dash of stevia.
- Keto-friendly: Use almond flour and sugar-free chocolate chunks.
Serving Suggestions
- Pair with a glass of cold milk or almond milk.
- Use two cookies to make a decadent ice cream sandwich.
- Crumble over a bowl of vanilla yogurt or a sundae.
- Add as a party favor or gift in mason jars tied with ribbon.
Common Mistakes to Avoid
- Overbaking: They should look slightly underdone in the center—don’t wait for full browning.
- Skipping chill time (if warm in kitchen): If the dough is too soft, chill for 30 minutes before baking to prevent spreading.
- Uneven sizing: Use a cookie scoop for consistent results.
- Not measuring flour correctly: Spoon and level to avoid dense cookies.
Storing Tips
- Room Temp: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies for up to 3 months or freeze dough balls and bake fresh when needed.
- Reheating: Warm in the microwave for 10 seconds to revive gooeyness.
Conclusion
These are hands-down the best chocolate chip cookies you’ll ever bake. Easy to make, packed with flavor, and endlessly adaptable—what more could you want?
Go ahead, whip up a batch and let us know how they turned out in the comments. Don’t forget to share the love by pinning or posting your cookie creations!
FAQs
Can I use chocolate chips instead of chunks?
Yes! Chunks give larger pools of melted chocolate, but chips work just as well.
Why are my cookies flat?
Your butter may have been too soft or your dough too warm. Chill before baking next time.
Can I make the dough ahead of time?
Absolutely. Store it in the fridge for up to 72 hours or freeze it for later use.
How do I make them chewier?
Use more brown sugar than white and don’t overbake.
Can I double the recipe?
Yes! Just be sure to mix well and bake in batches for best results.
