Best Chocolate Chip Cookies Recipe
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Discover the BEST chocolate chip cookies recipe: ultra-chewy centers, crisp edges, melty chocolate, and a secret cornstarch trick for bakery-style perfection every time. Easy, no-fail, and freezer-friendly—bake now! Updated 2026.
This best chocolate chip cookies recipe delivers everything you want: golden crisp edges, ultra-chewy soft centers, pools of melty chocolate in every bite, and a sprinkle of flaky sea salt that takes them over the top. Made with simple pantry ingredients and a few smart tricks (hello, cornstarch!), these are the cookies people beg for at parties, bake sales, and late-night cravings.
I’ve been perfecting this exact chocolate chip cookie recipe for more than 25 years, and it’s still one my most-requested treats — just like my Best Chocolate Cake. So many home bakers have now made them with 5-star results, and I’ve added even more tested tips in this 2026 update so yours turn out perfect every single time.
Whether you’re a beginner or seasoned baker, you’ll love how forgiving and customizable this recipe is. Ready in about 40 minutes (including a quick chill) and completely freezer-friendly. Let’s bake the best chocolate chip cookies you’ve ever tasted!
My Favorite Chocolate Chip Cookies!
I think everyone needs a great chocolate chip cookie recipe – and I’m honored to share mine with you!
I’ve made these cookies for many years, and it’s one of my go-to baking recipes – just like my Best Chocolate Cake recipe – that I can make from memory! I can’t wait for you to bake these easy, yet decadent chocolate chip cookies – I know you are going to love them too!
There’s something extra special about a warm, delicious chocolate chip cookie!
Why You’ll Love This Best Chocolate Chip Cookie Recipe
- Perfect texture: Soft, chewy centers with crisp edges — never cakey or dry.
- Rich chocolate flavor: Two full cups of chocolate (chips or chunks) in a 50/50 dough-to-chocolate ratio.
- Bakery-style results at home: The cornstarch trick + optional chill give you thick, incredible cookies that stay soft for days.
- Make-ahead magic: Dough freezes beautifully for fresh cookies anytime.
- Highly customizable: Gluten-free, egg-free, nutty, toffee, or extra-dark chocolate versions all work great.
Ingredients for Chocolate Chip Cookies
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Butter: Softened, use salted or unsalted butter for a rich flavor. If using unsalted, I recommend adding a sprinkle of salt on top. See How to Soften Butter.
- Brown Sugar: Packed, gives a caramel-like depth and moist chewiness.
- Granulated Sugar: Adds sweetness and crisp edges.
- Eggs: Large eggs at room temperature for a smooth batter.
- Vanilla Extract: Pure vanilla gives the best flavor; avoid imitation vanilla.
- All-Purpose Flour: Gives structure and a tender crumb.
- Cornstarch: Lightens the flour for soft, chewy cookies and is one of my special ingredients.
- Kosher Salt: Enhances the flavors; use half if substituting table salt.
- Baking Soda: Ensure it is fresh for a proper rise.
- Chocolate Chips: A mix of two types, such as a combination of semi-sweet and dark chocolate chips (or chunks) for balanced sweetness.
- Flaky Sea Salt (optional): For a gourmet finish.
Ingredient Swaps
- Gluten-Free: Use a 1:1 gluten-free flour blend like Cup4Cup.
- Egg-Free: Replace eggs with egg replacer (such as Bob’s Red Mill). See Egg Substitutes.
- Chocolate Options: Use milk chocolate, white chocolate, or rough-chopped chocolate bars as one of the two types. (Both all milk chocolate and all white chocolate may be too sweet.)
- Add-Ins: Replace 1/2 chocolate chips with chopped roasted pecans or walnuts, toffee, or M&M’s.
How to Make Chocolate Chip Cookies
This straightforward recipe ensures bakery-style chocolate chip cookies every time.
Step by Step Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Whisk dry ingredients (flour, cornstarch, kosher salt, and baking soda) in a medium mixing bowl. Set aside.
- Mix wet ingredients (softened butter, brown sugar, and granulated sugar) in a large bowl on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla extract; mix until combined, about 1 minute.
- Combine the dry and wet ingredients by adding the dry ingredients to the large bowl with the wet ingredients.
- Mix dry and wet ingredients on low speed until just combined. Avoid overmixing to keep cookies tender.
- Fold in chocolate chips with a spatula or wooden spoon.
- Cover and chill blended dough (optional) for 20 minutes to prevent spreading, or up to 4 days for make-ahead cookie prep.
- Scoop cookie dough and bake. Scoop dough (about 2 tbsp per cookie) with a large cookie scoop onto prepared baking sheets, spacing apart as directed. Reserve a few chips to press into dough balls to make even prettier! Bake for 12-14 minutes until edges are golden and centers are soft but set.
- Finish with flaky salt (optional). Sprinkle warm cookies with a sprinkle of flaky sea salt. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.
Pro Baker’s Tips for Perfect Chocolate Chip Cookies Every Time
- Use room-temperature butter and eggs for even creaming and better rise.
- Measure your flour correctly — scooping packs too much and makes dry cookies.
- Don’t skip the cornstarch — it tenderizes the dough, prevents spreading, and gives that signature soft-chewy bakery texture.
- Chilling is the secret to bakery-style chocolate chip cookies. The cold butter melts slower in the oven so the cookies set before spreading.
- Slightly underbake — centers will finish cooking on the hot sheet.
- Fresh baking soda is essential for proper lift.
Storage & Freezer Tips
- Room temperature: Airtight container up to 3 days for the freshest cookies.
- Freeze baked cookies: Cool completely, then freeze in a zip-top bag up to 3 months. Thaw at room temp or warm in 300°F oven 5 minutes.
- Freeze dough: Scoop balls, flash-freeze on a tray, then store in freezer bag up to 3 months. Bake straight from frozen (add 1–2 minutes).
Delicious Recipe Variations
- Nutty: Replace 1 cup chocolate with chopped toasted pecans or walnuts.
- Toffee Crunch: Swap 1 cup chocolate for toffee bits.
- Double Chocolate: Add ½ cup cocoa powder and extra dark chips.
- Ice Cream Sandwiches or Whoopie Pies: Use with vanilla ice cream or buttercream.
The Science Behind These Cookies (Why They’re the Best)
Brown sugar adds moisture and chew. The cornstarch weakens gluten just enough for tenderness without toughness. Chilling hydrates the flour, mellows the sweetness, and concentrates flavor. All of these small details add up to cookies that taste like they came from your favorite bakery — but better because they’re homemade.
Frequently Asked Questions
Chilling is highly recommended for thicker, chewier cookies that spread less. You can skip it for slightly thinner cookies that are still delicious.
It tenderizes the dough, reduces gluten development, and creates the soft, chewy bakery-style texture everyone loves.
A mix of semi-sweet and dark (or chocolate chunks from bars) gives the perfect balance of sweetness and richness. Premium brands like Ghirardelli melt beautifully.
Yes! Swap the all-purpose flour 1:1 with a good gluten-free baking blend.
Don’t overbake; remove from the oven when the cookie edges are golden, but the centers are still soft. I highly recommend including cornstarch in this recipe, as it also helps create the best cookies.
Warm dough, too much sugar, over-creamed butter, or old baking soda are the usual culprits. Chill the dough and measure accurately.
Yes — they’ll be a bit thinner and faster to bake, but still taste amazing.
Chill the dough at least 20 minutes (or overnight) and use a large scoop so the dough stays tall.
Yes — the recipe halves perfectly. Or bake only what you need and freeze the rest of the dough.
Egg-free: Use a commercial egg replacer. Dairy-free: High-quality plant butter works well (results may be slightly softer).
Ready to bake the best chocolate chip cookies? Make a batch today and tag @addapinch on Instagram — I love seeing your photos!
If you try this recipe, please leave a star rating and comment below. Your feedback helps other bakers and keeps the recipe fresh in 2026!
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Happy baking!
Best Chocolate Chip Cookies Recipe
Equipment
- Cookie Scoops large preferred
Ingredients
- 1 cup (226 g) butter, softened to room temperature
- 1 cup (213 g) brown sugar, packed
- 1 cup (198 g) sugar, granulated
- 2 large (100 g) eggs, room temperature
- 1 tablespoon (4.7 g) vanilla extract
- 3 cups (360 g) all-purpose flour, (spoon + level)
- 2 teaspoons (6.6 g) cornstarch
- 3/4 teaspoon (1.95 g) kosher salt
- 1 teaspoon (6 g) baking soda
- 2 cups (340 g) chocolate chips, semi-sweet, dark, or milk chocolate or 2 (1.45 ounce) chocolate bars broken into chunks
Instructions
- Prep. Preheat oven to 350º F. Line a baking sheet with parchment paper and set aside.
- Whisk dry ingredients. In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda, until well combined. 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 extract to the creamed butter and sugar mixture. Mix until well combined, about 1 minute.
- Mix wet and dry. Add the dry ingredients to the wet ingredients and beat on a low speed until smooth and creamy.
- Add the chocolate chips. Fold in the chocolate chips with a rubber spatula or wooden spoon.
- Chill. Cover the mixing bowl and chill the cookie dough for 20 minutes up to 4 days.
- Bake. Scoop the cookie dough onto the prepared baking sheet with a large cookie scoop, spacing the cookie dough about 4 inches apart to allow room for the cookies to lightly spread as they bake. Bake for 12 – 14 minutes, until the edges are slightly crispy, the cookie is overall lightly golden brown, and the center is set but not overcooked. Allow them to cool slightly on the baking sheet, then transfer them to a wire rack to cool completely.
- Serve and / or Store. Serve the cookies while they are warm and gooey or store for late enjoyment. To store, transfer them to an airtight container and store on the counter for 3 days or in the freezer (in a freezer-safe container) for up to 3 months. To thaw, remove from the freezer and allow to thaw on the counter.
Notes
- Store Baked Cookies: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days.
- Freeze Dough: Scoop cookie dough into balls, freeze on a parchment-lined baking sheet for 30 minutes. Transfer to a freezer-safe container for up to 3 months. Bake desired number of cookies from frozen, adding 1-2 minutes to bake time.
- Freeze Baked Cookies: Cool completely, store in a freezer-safe container for up to 3 months. Thaw at room temperature.
- Reheat: Warm in a 300°F oven for 5 minutes or microwave for 10-15 seconds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
These are the absolute BEST BEST BEST cookies EVER!!! I made these multiple time last year and the compliments and requests for more poured in! Just went shopping for fresh ingredients to start baking them for the holidays…can’t wait to start. Add a Pinch is one of my favorite cookbooks and your blog is the best. Thanks.
You just made my day, Kimberly! Thank you so much.
These are one of our favorite cookies! I’ve made them several times already and will bake them a lot during Christmas. I love that they have two types of chocolate – that makes them even more delicious! Thank you for this recipe.
How do you manage it?! How is it that Every Single Recipe that I have tried of yours, turns out perfect…?! I left a comment ages ago about spending most of my adult life trying to find the perfect chocolate layer cake recipe. Always alluded me. I cannot count how many I had tried and then Walla… I happen upon yours and it is Perfect. What a relief. I have left only the one comment for you as of yet but I had to sit down and take the time to let you in on your chocolate chip cookie recipe result. I’ll try to keep it short……(feel free to skip this part because it will probably be a big yawn to read, buuut)…..I have a solid brass antique heirloom door knocker that my Grandmother brought with her from Scotland when she emigrated in the ’20’s. It needed to be straightened out so that I could use it on a new door that I’m having installed, so my husband took it to a tool & die maker friend of his to fix. In return, I sent him a batch of your chocolate chip cookies. Keep in mind that this gentleman’s wife is a devout baker. She remarked that she had Never in her Life tasted a chocolate chip cookie as great as yours. I realise that I am going on farrrr too long with this comment but you Must hear what a fantastic creator and adapter of recipes that you are. Another 10 out of 10. Thank You….! Xoxo Oh and P.S., as with your chocolate layer cake, these cookies have caused much tightening of my waistband so this is a “thank you” and an, “ugh, thanks alot!” comment as well. Oh, and also (yup, I’m going on again)….What is it with these recipe sites that take off on your “Add a Pinch” name? Are they not embarrassed that they are piggy-backing of you? I just skip right by them. Why go anywhere else when you can go to the best? Okay, promise, that’s all from me. Forgive any typos
Fiona McBeath, Ontario, Canada
Thank you so much, Fiona, for you sweet words. It makes me so happy to hear how much you have enjoyed my recipes. xo
The best cookie recipe!!! I have made these into lactation cookies, added 2 tablespoons of flaxseed meal, 2 tablespoons of brewer’s yeast and 4 tablespoons of water (only use 1 tablespoon of water if not using flaxseed meal). Made a batch with chocolate chips and another with white chocolate and macadamia nuts. Amazing. And a happy baby 🙂
Just made these for the second time. Big hit at work. Only my second time making cookies so I feel pretty good about it and I’m sure it’s the recipe that did it. Thank you!
I think you should be really proud of yourself, Laura. Glad my recipe was a help! Thanks! xo
Another great recipe. I have made so many things from your cookbook. For baking, I have to change ingredient amounts, as I live at 5,000 ft. above sea level. They still come out beautifully
Thanks, Anne. That’s great to hear! xo
Which brown sugar did you use, or find best? Thanks! Diane
Hi Diane,
I usually use light brown sugar but you can use dark brown if you want more of a molasses taste. Enjoy! xo
I have been searching for the best chocolate chip cookie recipe, and this is the best I’ve found online so far! Thank you Robyn for sharing. And thank you to Nate who discovered your coconut cream pie recipe and sent me here.
Thanks Cage!
Looking for a 14 inch chocolate chip cookie cake recipe, this one sounds wounderful!!!
Hi, I often toss oatmeal into recipes, as well as Saigon cinnamon…hard for people to put their finger on the flavor or texture. Right now I have a bowl of dough in fridge I stirred up last night. Chocolate chip peanut butter cookies. Take 2 recipes, reduce evenly (get to do math!) and all into the same bowl. An extra smile will come from doubling the vanilla…