Best Chocolate Chip Cookies Recipe – Soft & Chewy

Best Chocolate Chip Cookies – a phrase that conjures images of warmth, comfort, and pure, unadulterated joy. Is there truly anything more delightful than biting into a freshly baked chocolate chip cookie, its edges perfectly crisp, its center wonderfully chewy, and its pockets bursting with molten chocolate? I genuinely believe not! This iconic treat holds a special place in the hearts of millions, and for good reason. Its origins are as charming as the cookie itself, born from a moment of ingenious improvisation by Ruth Graves Wakefield at the Toll House Inn in the late 1930s. What started as a happy accident quickly became an American staple, evolving into countless variations, but the essence remains: simple ingredients yielding extraordinary happiness.

Why We Adore the Perfect Chocolate Chip Cookie

People worldwide adore this dish not just for its incredible taste, but for the profound sense of nostalgia it evokes. The rich, buttery flavor combined with the sweetness of chocolate chips creates a symphony for the palate that is both familiar and exciting. It’s the ultimate comfort food, a go-to for celebrations, solace, or simply a sweet moment in a busy day. My personal quest for that elusive perfect texture and flavor has been a lifelong journey, and I am absolutely thrilled to share with you what I believe to be the definitive recipe for the Best Chocolate Chip Cookies. Prepare yourself for a baking experience that will fill your home with an irresistible aroma and your heart with pure bliss.

this Recipe

Ingredients:

• 2 ½ cups (300g) all-purpose flour: I always use a kitchen scale for accuracy when measuring flour, it makes a huge difference in the texture of your cookies.
• 1 teaspoon baking soda: This is our leavening agent, giving those cookies a nice lift and spread.
• 1 teaspoon fine sea salt: Don’t skip this! It balances the sweetness beautifully and enhances all the flavors.
• 1 cup (226g) unsalted butter: This is two sticks, and it absolutely must be softened to room temperature. If it’s too cold, it won’t cream properly; if it’s melted, your cookies will be greasy and flat.
• ¾ cup (150g) granulated sugar: For that classic sweetness.
• 1 cup (200g) packed light brown sugar: The brown sugar adds moisture, chewiness, and a lovely molasses flavor that is essential for the Best Chocolate Chip Cookies.
• 2 large eggs: Like the butter, these should be at room temperature. Cold eggs can cause the butter to seize up.
• 2 teaspoons pure vanilla extract: A generous amount of good quality vanilla is crucial for depth of flavor.
• 12 ounces (340g) chocolate chips: My personal preference for the Best Chocolate Chip Cookies is a mix. I love using half semi-sweet and half milk chocolate, or even a combination of chips and chopped chocolate bars for varying melt points and textures. Dark chocolate chips are also fantastic if you prefer a less sweet cookie.
• Optional: ½ cup chopped walnuts or pecans: If you love a little crunch in your cookies, feel free to add them!

Gathering and Preparing Your Workspace

Before we dive into the delicious process of making the Best Chocolate Chip Cookies, let’s get our kitchen ready. This small step makes the entire baking experience smoother and more enjoyable, allowing you to focus on each detail without scrambling for ingredients or tools.

1. Preheat your oven and line baking sheets: Begin by setting your oven to 375°F (190°C). While the oven preheats, line two large baking sheets with parchment paper or silicone baking mats. I highly recommend parchment paper because it prevents sticking, promotes even baking, and makes for super easy cleanup. It’s a game-changer for consistently perfect cookies.
2. Gather all your ingredients: Lay out all the measured ingredients on your counter. This is known as “mise en place” in the culinary world, and it ensures you don’t miss anything and that everything is at the correct temperature (like our room temperature butter and eggs). Having everything ready to go helps immensely, especially when you’re building up the different components of the dough.
3. Prepare your mixing bowls and tools: You’ll need a large mixing bowl for the wet ingredients, a medium bowl for the dry ingredients, an electric mixer (either stand or hand-held), a whisk, a rubber spatula, and a cookie scoop. A cookie scoop is optional but highly recommended for uniform cookies that bake evenly and look professional.

Preparing the Dry Ingredients

This phase is straightforward but important. Properly mixing your dry ingredients ensures that the leavening agent and salt are evenly distributed throughout the dough, meaning every cookie will rise consistently and taste perfectly balanced.

4. Whisk together flour, baking soda, and salt: In a medium-sized bowl, combine your 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of fine sea salt. Use a whisk to gently aerate and thoroughly mix these ingredients for about 30 seconds. This step is crucial because it ensures that every single cookie gets an equal amount of leavening and seasoning, which contributes to the consistent texture and flavor profile we’re aiming for in the Best Chocolate Chip Cookies. Set this bowl aside for now.

Creaming the Wet Ingredients

Creaming the butter and sugars is arguably the most critical step in achieving that perfect cookie texture – light, airy, and chewy. This process incorporates air into the mixture, which is what gives our cookies their wonderful lift and spread.

5. Cream the butter and sugars: In your large mixing bowl, add the 1 cup (226g) of softened unsalted butter, ¾ cup (150g) of granulated sugar, and 1 cup (200g) of packed light brown sugar. Using an electric mixer on medium-high speed, beat these ingredients together for a full 2 to 3 minutes.
6. Achieve the right consistency: You’re looking for a mixture that is light in color, significantly fluffier in texture, and visibly airy. It should look creamy and smooth. This thorough creaming process creates tiny air pockets, which expand during baking, resulting in a tender and chewy cookie. Don’t rush this step! It’s what gives the Best Chocolate Chip Cookies their distinctive melt-in-your-mouth quality.
7. Add the eggs one at a time: Once your butter and sugars are perfectly creamed, reduce your mixer speed to low. Add one large room temperature egg, beating until it is just combined into the mixture. Then, add the second large room temperature egg, again beating until it’s fully incorporated. It’s important not to overmix here; just combine until no streaks of egg yolk are visible.
8. Stir in the vanilla extract: Finally, add 2 teaspoons of pure vanilla extract. Beat on low speed for just another 10-15 seconds, until the vanilla is fully mixed in. The aroma alone will start making your kitchen smell incredible!

Combining Wet and Dry

This is where our two main components come together. The key here is gentle mixing to avoid developing the gluten too much, which can lead to tough cookies.

9. Gradually add dry ingredients to wet: With your mixer still on low speed (or even off to start, and then low), gradually add the dry ingredient mixture (flour, baking soda, salt) to the wet ingredients. Add about a third of the dry mixture at a time, mixing until it’s just incorporated before adding the next third.
10. Mix until just combined: Mix only until you no longer see streaks of dry flour. As soon as the flour disappears, stop the mixer. Overmixing at this stage will activate the gluten in the flour too much, resulting in dense, tough cookies instead of the soft, chewy texture we want for the Best Chocolate Chip Cookies. A rubber spatula can be very helpful here to scrape down the sides of the bowl and ensure everything is evenly incorporated without overworking the dough.

Adding the Chocolate Chips (and other mix-ins)

Now for the star of the show! This is where you get to customize your cookies with your favorite chocolates and optional additions.

11. Fold in the chocolate chips: Remove the bowl from the mixer and, using your rubber spatula, gently fold in the 12 ounces of chocolate chips. I like to use a variety of semi-sweet and milk chocolate chips, sometimes even tossing in some chopped chocolate bars for different textures as they melt. If you’re using optional additions like ½ cup of chopped walnuts or pecans, now is the time to fold those in as well. Continue to fold until the chocolate and any other mix-ins are evenly distributed throughout the dough. Again, be careful not to overmix!
12. Ensure even distribution: Make sure every scoop of dough will have a good amount of chocolate. This is key for every bite of your Best Chocolate Chip Cookies to be utterly satisfying.

Chilling the Dough – A Crucial Step for Best Chocolate Chip Cookies

This is often the most skipped step, but I promise you, it’s the secret to truly amazing, bakery-style chocolate chip cookies. Chilling the dough deepens the flavors, prevents excessive spreading, and results in a chewier, more complex cookie.

13. Cover and chill the dough: Cover the mixing bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. However, for the absolute Best Chocolate Chip Cookies, I highly recommend chilling the dough for at least 2 hours, or even overnight. You can even chill it for up to 72 hours!
14. Understanding the benefits of chilling: Chilling allows the flavors to meld and deepen, especially the complex notes from the brown sugar and vanilla. It also solidifies the butter, which prevents the cookies from spreading too much in the oven, leading to thicker, chewier cookies with crinkly edges. Furthermore, the flour gets a chance to fully hydrate, resulting in a more tender crumb. This step is not just a suggestion; it’s a foundational technique for superior results. If you skip this, your cookies will still be good, but they won’t reach their full potential of being the best.

Baking Your Perfect Chocolate Chip Cookies

With a perfectly chilled dough, we’re now ready for the final exciting stage: baking! This part is all about timing and observation to achieve that ideal balance of golden edges and soft, gooey centers.

14. Scoop the dough onto prepared baking sheets: Once your dough is sufficiently chilled, remove it from the refrigerator. Using a 1.5-tablespoon cookie scoop (or just rolling them by hand), drop rounded scoops of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. I usually fit 10-12 cookies per standard baking sheet. If you want larger, more dramatic cookies, use a larger scoop and adjust baking time accordingly.
15. Sprinkle with flaky sea salt (optional but recommended): For an extra gourmet touch that elevates the flavor profile, lightly sprinkle a few flakes of sea salt on top of each cookie dough ball before baking. This adds a wonderful contrast to the sweetness and makes your Best Chocolate Chip Cookies truly stand out.
16. Bake in preheated oven: Place one baking sheet at a time into your preheated 375°F (190°C) oven.
17. Bake for 9-12 minutes: Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft and puffy. The exact baking time will depend on your oven and the size of your cookies. It’s better to slightly underbake than overbake for that coveted chewy texture. The cookies will continue to cook slightly as they cool on the hot baking sheet.
18. Rotate baking sheets for even baking: If you’re baking more than one sheet, or if your oven has hot spots, you might want to rotate the baking sheet halfway through the baking time for even browning. Always monitor them closely, as ovens can vary.

Cooling and Storing

The final steps are just as important as the baking. Proper cooling ensures your cookies set correctly, and good storage keeps them fresh and delicious for as long as possible.

18. Cool on the baking sheet: Once baked, remove the baking sheet from the oven. Let the cookies cool on the baking sheet for about 5-10 minutes. This critical cooling period allows the cookies to firm up and prevents them from breaking when you transfer them. They are quite delicate when hot.
19. Transfer to a wire rack: After the initial cooling on the sheet, carefully transfer the cookies to a wire rack to cool completely. Cooling on a wire rack ensures air circulates around the entire cookie, preventing the bottoms from becoming soggy and helping them achieve that perfect texture throughout. Resist the urge to eat them all immediately, though a warm cookie straight from the oven is a little slice of heaven!
20. Store your Best Chocolate Chip Cookies: Once completely cooled, store your cookies in an airtight container at room temperature for up to 3-5 days. If you want to keep them fresh for longer, you can freeze the baked cookies for up to 3 months. Just thaw them at room temperature, or warm them slightly in the microwave for that fresh-baked feel.
21. Enjoy! There you have it – your very own batch of the Best Chocolate Chip Cookies, crafted with care and a little bit of love. Share them with friends and family, or keep them all to yourself (I won’t tell!).

Conclusion:

So there you have it! My absolute pride and joy, a recipe I genuinely believe delivers the most incredible, satisfying cookie experience you could ever hope for. This isn’t just another chocolate chip cookie recipe; it’s the culmination of countless batches, tweaks, and taste tests, all dedicated to perfecting that elusive balance. We’re talking about cookies with delightfully crisp edges that give way to a soft, chewy, almost gooey center. The pockets of melted chocolate, whether you prefer semi-sweet, milk, or a glorious mix, are simply divine, creating those irresistible pools of rich flavor. And that hint of sea salt? It’s the secret weapon that elevates every bite, making the sweetness sing without ever being cloying. I truly stand by the claim that these are the Best Chocolate Chip Cookies you’ll ever bake, destined to become your new go-to recipe for any occasion, from a simple craving to a special gathering. The aroma alone, as they bake to golden perfection, is enough to warm any home and lift any spirit. Trust me when I say, once you’ve experienced the magic of these cookies, you’ll understand why I’m so passionate about sharing this particular recipe with you.

Now, while these cookies are absolutely phenomenal straight from the oven, still warm and slightly soft, I have a few suggestions to take your indulgence to the next level. Imagine a freshly baked cookie, its chocolate still molten, paired with a tall, frosty glass of cold milk – pure, unadulterated bliss. For an adult twist, they’re surprisingly exquisite alongside a robust cup of coffee or a steaming mug of tea. The rich, slightly bitter notes of coffee provide a beautiful counterpoint to the cookie’s sweetness, creating a sophisticated treat. If you’re feeling particularly decadent, serve them warm with a scoop of premium vanilla bean ice cream, allowing the cookie’s warmth to gently melt the edges of the ice cream, creating an incredible dessert experience that’s both comforting and luxurious. They also make a truly heartwarming gift, beautifully packaged in a simple box or tin, conveying thoughtfulness and deliciousness in equal measure. Bring them to a potluck, share them with neighbors, or simply stash a few away for those moments when only the perfect cookie will do. These cookies are more than just a treat; they’re an experience waiting to be savored.

But the magic doesn’t stop there. Part of the joy of baking is making a recipe your own, and these cookies are incredibly versatile. Feel free to experiment with the type of chocolate; a blend of dark, milk, and even white chocolate chips can create a wonderfully complex flavor profile, hitting different notes of sweetness and intensity. For texture and a nutty depth, consider adding a handful of chopped walnuts or pecans – just be sure to toast them lightly beforehand to bring out their essential oils and enhance their flavor significantly. A sprinkle of flaky sea salt on top before baking isn’t just for show; it genuinely enhances the flavors within the cookie, providing that delightful salty-sweet contrast that makes these so addictive. If you’re feeling adventurous, try adding a pinch of ground cinnamon or a tiny grating of fresh orange zest to the dough for an unexpected, aromatic twist that will surprise and delight your taste buds. For those who love a bit of heat, a tiny whisper of cayenne pepper can surprisingly amplify the chocolate’s richness without making the cookie spicy, adding an intriguing depth. Don’t be afraid to play around; this recipe is a fantastic canvas for your culinary creativity, inviting you to put your own unique stamp on a classic.

I’ve poured my heart into developing this recipe, and now it’s your turn to experience the joy it brings. I genuinely hope you’ll take the plunge and whip up a batch of these glorious cookies. Don’t let any past baking woes deter you; I’ve designed these instructions to be as clear and straightforward as possible, guiding you every step of the way to ensure success.

Your Baking Journey Starts Here!

Once you’ve pulled these golden beauties from your oven and savored that first incredible bite, I would absolutely love to hear all about your experience. Did you stick to the classic recipe, or did you venture into some exciting variations? What was your favorite part of the baking process? Please, share your stories, your triumphs, and even your funny little mishaps in the comments below! We all learn and grow together in the kitchen. Better yet, snap a photo of your magnificent creations and share it on your favorite social media platform, tagging us so we can celebrate your success with you. Seeing your beautifully baked cookies brings me so much happiness and truly makes all the effort worthwhile.

Join Our Cookie Community!

Let’s build a community of cookie lovers who appreciate the simple, profound pleasure of a perfectly baked chocolate chip cookie. I promise, once you try these, your search for the ultimate chocolate chip cookie recipe will be over. Get baking, enjoy every moment, and prepare to fall in love with your new favorite treat!

Best Chocolate Chip Cookies – Soft & Chewy

Achieve the ultimate soft, chewy, and perfectly crisp chocolate chip cookies with this definitive recipe. Featuring classic ingredients and a crucial chilling step, these cookies are bursting with molten chocolate and nostalgic comfort.

Prep Time
20 Minutes

Cook Time
12 Minutes

Total Time
32 Minutes

Servings
24 cookies

Ingredients

• 3/4 cup (168g) unsalted butter, softened
• 1 cup (200g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg + 1 large egg yolk, room temperature
• 1 tablespoon pure vanilla extract
• 1 3/4 cups (220g) all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 1/2 cups (255g) semi-sweet chocolate chips (or roughly chopped chocolate)
• Flaky sea salt, for sprinkling (optional)

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. Gather all ingredients, ensuring butter and eggs are at room temperature. Set out mixing bowls and tools.
2. Step 2
   In a medium bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 3/4 teaspoon baking soda, and 3/4 teaspoon kosher salt. Set aside.
3. Step 3
   In a large bowl, cream 3/4 cup (168g) softened unsalted butter, 1 cup (200g) light brown sugar, and 1/4 cup (50g) granulated sugar with an electric mixer on medium-high for 2-3 minutes until light and fluffy. Reduce speed to low. Add 1 large egg and 1 large egg yolk, one at a time, mixing until just combined after each. Stir in 1 tablespoon pure vanilla extract.
4. Step 4
   Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing until just combined and no streaks of flour remain. Do not overmix. Scrape down bowl sides.
5. Step 5
   Remove the bowl from the mixer. Gently fold in 1 1/2 cups (255g) semi-sweet chocolate chips with a spatula until evenly distributed.
6. Step 6
   Cover the dough and chill in the refrigerator for at least 30 minutes, preferably 2 hours or overnight, up to 72 hours, to enhance flavor and texture.
7. Step 7
   Scoop rounded dough balls (approx. 1.5 tablespoons each) onto prepared baking sheets, 2 inches apart. Optionally, lightly sprinkle flaky sea salt on top. Bake one sheet at a time in the preheated 375°F (190°C) oven for 9-12 minutes, or until edges are golden brown and centers are slightly soft. Rotate halfway if needed.
8. Step 8
   Let cookies cool on the baking sheet for 5-10 minutes before carefully transferring to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months. Enjoy!

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.