This is the best Chocolate Chip Cookie recipe I’ve ever tasted – Crisp outside, yet chewy and soft inside and full of chocolate! Simple ingredients – but something special that elevates them to the most amazing chocolate chip cookies every time!

The Best Chocolate Chip Cookie Recipe

I’ve made this chocolate chip cookie recipe for many years. It’s one of my baking recipes I have made so many times – just like my Best Chocolate Cake recipe – that I could make them from memory. And since I think everyone needs a great chocolate chip cookie recipe, I’m honored to share mine with you. I can’t wait for you to bake these easy, yet decadent and delicious chocolate chip cookies – I know you are going to love them too!

While these are classic chocolate chip cookies, there is absolutely nothing ordinary about them! Very chocolatey with two kinds of chocolate chips, soft inside with a crisp outside, and extra decadent topped with a sprinkle or flake of sea salt for delicious cookies that everyone loves!

And there’s something so extra special about a warm, delicious chocolate chip cookie, right?!

How to Make Chocolate Chip Cookies

Here’s how you make them – from the simple ingredients, each step you’ll take, how to store and freeze them, and more tips to make them the best!

Ingredients for the Best Chocolate Chip Cookies

Butter

You can use either salted or unsalted butter in this recipe, whichever you have. I generally keep salted butter and use that in my baking.

If you prefer to use unsalted butter, I do recommend that you include the optional sprinkle of salt on the top of the cookies. That sprinkle adds so much.

Make sure your butter is softened, as it will mix in the cookie dough much more easily and thoroughly. You do not want to use melted or butter that is too soft, as it will cause you to have flat cookies. 

Resource: How to Soften Butter

Sugar

You use a combination of granulated white sugar and brown sugar in this cookie recipe. The brown sugar contains molasses, which adds a depth of flavor to the cookies and makes them even more delicious.

Eggs

You’ll use standard large eggs in this recipe. I like to allow my eggs to reach room temperature for all of my baking, including cookies, but it isn’t as important for cookies as it is for baking cakes and cheesecakes. The room-temperature egg will cream together more easily and produce fluffier baked goods. Cold eggs from the refrigerator will still work in this recipe but will not cream together as easily.

Vanilla Extract

A good vanilla extract makes a huge difference in baking. You can either make your own from whole vanilla beans and liquor, or you can be sure to purchase the highest quality vanilla extract you can. There are a few brands at different price points that work well, such as Nielson-Massey, Rodelle, and McCormick Organic. 

Resource: How to Make Vanilla Extract

Flour

This recipe uses all-purpose flour. Note that if you need to make these cookies gluten-free, I would recommend using Cup 4 Cup gluten-free flour blend in place of the all-purpose flour. It will slightly change the finished texture of the cookie but is delicious when you need to make sure that your cookies are gluten-free.

Salt

I use kosher salt in this recipe, specifically Diamond Crystal kosher salt brand, which has less sodium than some other brands. If you would like to use regular table salt, fine sea salt, or even another brand of kosher salt, I recommend that you use half of the salt listed in the recipe.

For the topping, I also love to add a pinch of flaky sea salt to the tops of my cookies while they are still warm. 🙂

Baking Soda

Baking soda is part of the leavening in these chewy chocolate chip cookies. Make sure that the baking soda is fresh.

Cornstarch

Cornstarch is used in baked goods to help “soften” the flour. This is one of the special ingredients I use. While I already use a soft winter wheat flour, adding cornstarch lightens the flour even more. It helps cookies have a softer, chewy texture. If you remember, cornstarch is added to all-purpose flour to make a quick, homemade cake flour substitute. While the ratios are different from those used in this cookie recipe, you can see the purpose of the cornstarch. It also helps the cookies not to spread as much when baking.

Chocolate Chips

What is the best type of chocolate for chocolate chip cookies? The ones that you prefer! But I have found that using a blend of two types of premium baking chocolate does make for the best chocolate chip cookie! 

I love to use a blend of 1 cup each of Ghiradelli dark chocolate chips and semi-sweet chocolate chips. If you prefer sweeter chocolate, a blend of semi-sweet and milk chocolate chips is great. I have found that using all milk chocolate can be a bit overwhelming.

If you want chocolate chunks in your cookie, I recommend using a blend of premium chocolate bars that you rough chop into chunks. 

Do You Need to Chill Chocolate Chip Cookie Dough for the Best Cookies?

You don’t have to chill – it is a matter of personal preference. And time.

Here’s what I’ve found.

• Unchilled cookie dough will spread a little bit but will still be delicious.
• Chilled cookie dough prevents the cookies from spreading as they bake. The butter becomes firm again within the cookie dough as the dough is chilled. Scoop the dough onto the baking sheet and refrigerate for about 20 – 30 minutes. It helps prevent the cookies from spreading too much and ensures you will not have flat cookies.

I make these cookies often enough that I generally like to keep scoops of the cookie dough at the ready in my freezer so I can bake a small batch of fresh chocolate chip cookies on a whim.

I also bake them frequently enough that I bake them immediately after mixing my cookie dough.

We love this cookie both ways. There is no wrong or right way to make them in my book! 🙂

Steps for Making and Baking the Cookies

Prep. To make these cookies, you will start by preheating your oven and lining the baking sheets with parchment paper or silicon baking mats.

Whisk dry ingredients. In a medium bowl, whisk together the flour, salt, baking soda, and cornstarch until well combined. Make sure they are well blended so that when you add the dry ingredients to your butter mixture, they are well distributed throughout the cookie dough. Set aside.

Mix wet ingredients. In a separate large bowl, using a stand mixer or hand mixer on medium speed, cream together the softened butter and the sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as necessary to make sure that the butter and sugar are well combined. Add the eggs and vanilla to the creamed butter and sugar mixture. By adding your vanilla extract at this point in the mixing process, the vanilla extract and the butter are combined more thoroughly, which then imparts more flavor to your baked cookies, in my opinion. Mix until well combined, about 1 minute.

Add the dry to the wet. Add the dry ingredients to the wet ingredients and beat on a low speed until smooth and creamy. Be careful not to overmix here, as it will cause tough cookies. 

Stir in the chocolate chips. Add your chocolate chips (or chocolate chunks) and carefully stir into your batter using a wooden spoon or rubber spatula. (Note: I like to reserve a handful of chocolate chips to press into the top of the scooped cookie dough to make them even prettier!)

Scoop and Bake. Scoop your cookie dough onto the baking sheet and bake for about 8 – 10 minutes, until lightly golden brown. Sprinkle the cookies with a pinch of sea salt while they are still warm. Allow them to cool slightly on the baking sheet, then transfer them to a wire rack to cool completely.

Remove them from the oven and watch them disappear.

How to Store Chocolate Chip Cookies

Baked. Store in an airtight container at room temperature for 3 days.

Unbaked. Store in an airtight container in the freezer for up to 3 months.

How to Freeze Chocolate Chip Cookie Dough

Place cookie dough balls onto a parchment-lined baking sheet and into the freezer until frozen, about 30 minutes. Then, remove the scoops from the baking sheet and place them into a freezer-safe, airtight container.

When ready to bake one, two, or ten cookies, pull that number out and bake. You may need to add a few more minutes to the baking time since they are being baked frozen.

Favorite Mix-Ins 

Swap 1/2 cup of the chocolate chips with any of these add-ins for a fun addition.

• Oats – use 1/4 cup of quick-cooking oats
• Pecans – chopped, roasted pecans
• Walnuts – chopped, roasted walnuts
• Toffee Morsels
• Butterscotch Chips
• ​White Chocolate Chips
• M&Ms – you may want to swap a full cup! 😉

Leftover Makeover

Who am I kidding? Leftover chocolate chip cookies? Haha… But here are a couple of yummy ideas, just in case. 

Ice Cream Sandwiches – completely cool your cookies and then fill them with a scoop of your favorite ice cream. I love to use my homemade vanilla ice cream. Wrap tightly with plastic wrap and freeze. Serve frozen. 

Chocolate Chip Doozies – a copycat of a favorite cookie store, scoop about 2 tablespoons of vanilla buttercream onto the flat side of one cookie. Top with a second cookie for a frosting-filled treat!

Toasted Marshmallow Sandwiches – rather than filling them with frosting, fill them with marshmallow fluff. Then, if you have a kitchen torch, carefully toast your marshmallow fluff until lightly brown. Top with the second cookie. Oh my!

More Favorite Cookie Recipes

Want more delicious cookie recipes?

chewy sugar cookies,

easy peanut butter cookies,

no-bake cookies,

brownie cookies

Here’s my Best Chocolate Chip Cookie Recipe. I think you’ll love them.

Enjoy!
Robyn xo