Best Chocolate Chip Cookies Recipe brings the joy of warm, bakery-style cookies straight to your kitchen. With chewy centers, golden edges, and melty semisweet chocolate in every bite, this recipe is a true classic. Using simple pantry staples, you’ll create cookies that feel indulgent yet approachable perfect for sharing with loved ones or savoring with a glass of milk. One bite, and you’ll know why these cookies are unforgettable.
Why Make This Recipe
This recipe is perfect for anyone who loves cookies. It’s simple and uses common ingredients you probably already have at home. These cookies have a delightful balance of chewy and crispy textures, and the generous amount of chocolate chips makes each bite a delightful experience. Plus, they are perfect for any occasion, from casual snacks to special celebrations.
How to Make Best Chocolate Chip Cookies
Ingredients
- 1 1/3 cups (170g) all-purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 cup (112g) unsalted butter, melted and cooled
- 1/2 cup (100g) light brown sugar, packed
- 1/3 cup (70g) granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 1/2 cups (250g) semisweet chocolate chips (Trader Joe’s, Guittard, or Ghirardelli recommended), plus more for topping
- Flaky sea salt, for sprinkling
Directions
- Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set it aside.
- In a large bowl, whisk the melted and cooled butter with the light brown sugar and granulated sugar for 1–2 minutes until smooth.
- Add the egg and vanilla extract to the mixture, whisking until fully combined.
- Pour the dry flour mixture into the wet ingredients. Gently fold using a rubber spatula until a few streaks of flour remain.
- Fold in the semisweet chocolate chips, being careful not to over-mix the dough.
- Use a 2-ounce cookie scoop or a 1/4 cup measure to portion the dough onto the baking sheet. For large cookies, place 5 scoops; for regular-sized cookies, place 6 scoops.
- Bake in the preheated oven for 12–15 minutes for large cookies (12 minutes for gooey, 15 for more crisp cookies), or 10–12 minutes for regular-sized cookies. They are done when the edges are golden and the centers are puffed but still pale.
- If the cookies spread too much, gently push the sides in with a fork right after removing them from the oven.
- While still warm, add extra chocolate chips and sprinkle with flaky sea salt. Transfer to a cooling rack and let cool for about 20 minutes before serving.
How to Serve Best Chocolate Chip Cookies
These cookies are best served warm and gooey. You can enjoy them plain or pair them with a glass of cold milk for a classic treat. They are also great with a scoop of vanilla ice cream for an indulgent dessert.
How to Store Best Chocolate Chip Cookies
Store any leftover cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to three months. Just remember to separate the cookies with parchment paper to prevent them from sticking together.
Tips to Make Best Chocolate Chip Cookies
- Make sure your butter is melted but not too hot to avoid cooking the egg.
- Don’t over-mix your dough. Mixing just until combined helps keep the cookies tender.
- For an extra touch, chill the dough for 30 minutes before baking for thicker cookies.
Variation
You can add nuts, such as walnuts or pecans, for added crunch. If you like different flavors, try adding white chocolate chips or even a swirl of peanut butter.
Best Chocolate Chip Cookies Recipe
Ingredients
- 1 1/3 cups all-purpose flour 170g, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup unsalted butter 112g, melted and cooled
- 1/2 cup light brown sugar 100g, packed
- 1/3 cup granulated sugar 70g
- 2 teaspoons vanilla extract
- 1 large egg
- 1 1/2 cups semisweet chocolate chips Trader Joe’s, Guittard, or Ghirardelli recommended
- Flaky sea salt for sprinkling
Instructions
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment.
- Whisk flour, baking soda, baking powder, and kosher salt in a bowl.
- Whisk melted butter with brown sugar and granulated sugar until smooth (1–2 minutes).
- Whisk in egg and vanilla until combined.
- Fold dry mixture into wet ingredients with a spatula until just combined.
- Fold in chocolate chips.
- Scoop dough onto baking sheet (5 scoops for large cookies, 6 for regular).
- Bake 12–15 minutes for large, 10–12 for regular, until edges are golden and centers are puffed but pale.
- If cookies spread too much, push edges inward with a fork after baking.
- Top with extra chocolate chips and flaky sea salt while warm. Cool 20 minutes on rack.
Notes
Nutrition
Snack Cravings, Served the Sweet & Savory Way
Lazy Bites is my little corner for those irresistible nibbles we all love melty cheese pulls, sugar-dusted treats, and easy sides that come together without stress. I think of it as the place you turn when you want something satisfying but don’t feel like spending an hour in the kitchen. These recipes are quick, cozy, and always a little indulgent. Whether it’s a Saturday afternoon, a family movie night, or just a quick pick-me-up before dinner, you’ll find a bite that feels homemade but takes only minutes. Find your snack fix today.
FAQs About This Chocolate Chip Cookies
Can I use dark chocolate chips instead of semisweet?
Yes, dark chocolate adds a bolder, richer flavor that balances beautifully with the sweet dough. You can also mix semisweet and dark for a layered chocolate experience.
How do I keep my cookies chewy?
The key is to slightly underbake. Remove cookies when the edges are golden and the centers still look pale and soft—they’ll finish setting as they cool. Also, using more brown sugar than white sugar enhances chewiness.
Can I substitute brown sugar with granulated sugar?
You can, but the result will be crisper cookies with less depth of flavor. For the best chewy texture, keep the mix of both.
What’s the benefit of adding flaky sea salt on top?
A sprinkle of flaky salt highlights the sweetness and chocolate, giving the cookies that bakery-style, gourmet finish. It’s a small touch that makes a big difference.
Can I freeze the dough for later?
Absolutely. Scoop dough balls, freeze on a tray, then store in a freezer bag for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the bake time.
A Sweet Ending
These Best Chocolate Chip Cookies are soft, gooey, and irresistibly chocolatey—everything you want in a classic homemade treat. Whether served warm with a glass of milk, paired with vanilla ice cream, or wrapped up as a thoughtful gift, they’re guaranteed to delight. Simple, timeless, and always a hit, this is the cookie recipe you’ll return to again and again.
What’s Sweet in Your Kitchen?
Baked this recipe with your own twist? Don’t keep it to yourself! Share a quick snapshot and tag us on Instagram, or drop a note below. Dessert magic gets even better when we trade ideas.
Your creation could be the next Lazy Meal Prep delight!
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Let’s keep sharing joy one delicious bite at a time.
