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Best Chocolate Chip Cookies Recipe

Robyn Stone

Published Sep 24, 2025

This Best Chocolate Chip Cookies Recipe delivers crisp edges, chewy, soft centers, and rich chocolate flavor in every bite. Made with simple ingredients, these extraordinary cookies are so delicious that you’ll make them often for so many occasions.

Photograph of cookies on a white plate. - 1

The warm, gooey deliciousness of a freshly baked chocolate chip cookie is hard to beat! This recipe is one I’ve perfected over years of baking, combining a buttery dough with a blend of chocolate chips for a scrumptious treat. Whether you’re baking for a school party, family gathering, or just because you crave them, these are guaranteed to become your go-to chocolate chip cookies on repeat! Topped with a sprinkle of flaky sea salt, they’re a decadent take on a classic favorite.

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 Chocolate Chip Cookies Recipe

Superb Texture: Chewy, soft center with crisp edges.
Rich Depth of Flavor: A blend of brown and granulated sugar plus two types of chocolate chips.
Quick and Easy: Simple ingredients and ready in under 40 minutes.
Customizable: Swap types of chocolate or add in nuts or toffee if you wish.
Freezer Friendly: Store dough for warm, freshly baked cookies anytime.

Ingredients to make homemade chocolate chip cookies. - 3

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.

Dry ingredients are whisked together in mixing bowl. - 4

Whisk dry ingredients (flour, cornstarch, kosher salt, and baking soda) in a medium mixing bowl. Set aside.

Wet ingredients for chocolate chip cookies are blended together in glass mixing bowl with a hand mixer. - 5

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.

Dry ingredients are mixed together to form cookie batter. - 6

Combine the dry and wet ingredients by adding the dry ingredients to the large bowl with the wet ingredi ents.

Combined dry and wet ingredients for cookie dough is mixed in a glass mixing bowl. - 7

Mix dry and wet ingredients on low speed until just combined. Avoid overmixing to keep cookies tender.

Chocolate chips are folded into cookie batter. - 8

Fold in chocolate chips with a spatula or wooden spoon.

Blended chocolate chip cookie dough in a glass bowl. - 9

Cover and chill blended dough (optional) for 20 minutes to prevent spreading, or up to 4 days for make-ahead cookie prep.

Chocolate chip cookie dough in balls on parchment lined baking sheet ready to bake. - 10

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.

Chocolate chip cookies finished with flake salt. - 11

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.

Recipe Variations

Nutty Chocolate Chip Cookies: Swap 1/2 cup chocolate chips with the same amount of chopped, roasted pecans or walnuts.
Toffee Crunch Cookies: Swap 1/2 cup chocolate chips for toffee bits.
Ice Cream Sandwiches: Sandwich cooled cookies with homemade Vanilla Ice Cream .
Chocolate Chip Doozies: Spread vanilla buttercream between two cookies for a favorite decadent treat.
Marshmallow Sandwiches : Fill with marshmallow fluff for a delicious cookie. If you have a kitchen torch, carefully toast your marshmallow fluff until lightly browned before topping with second cookie.

Recipe Success Tips

Use Fresh Ingredients: Make sure baking soda is fresh for proper rise.
Measure Appropriately : Spoon and level, using cups for dry ingredients (flour, sugar, etc.)
Soften Butter Correctly: Soft but not melted for the best texture.
Don’t Overmix: Mix just until combined to prevent tough cookies or those that could fall flat.
Don’t Overbake: Cookies will continue to set as they cool.
Chill for Thicker Cookies: Chilling prevents spreading for a bakery-style result.

Storage Tips

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.

Photo of scoops of frozen chocolate chip cookie dough on a baking sheet. - 12

You do not have to, but there is a difference in the final cookies: Unchilled : Cookies will spread a bit when baking, but are still delicious. Chilled : Prevents the cookies from spreading as they bake since the butter in the mixed dough becomes firm again as it’s chilled.

Yes, but the cornstarch creates a chewy and soft cookie, helping to prevent spreading.

A mix of semi-sweet and dark chocolate chips offers balanced sweetness. I find that using premium brands like Ghirardelli gives the best results.

Sure! Use a gluten-free baking flour blend, such as Cup4Cup, for similar results.

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.

Stack of several chocoalte chip cookies on a white surface. - 13

Why These Chocolate Chip Cookies Are The Best

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!

Equipment

Mixing Bowl
Hand Mixer
Cookie Scoop (Medium) large preferred
Baking Sheet
Parchment Paper

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
▢ 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.

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Enjoy! Robyn xo