There’s just something so irresistible about chocolate chip cookies! If I’m ever in a restaurant and I see some kind of chocolate chip cookie dessert on the dessert menu, 9 out of 10 times, that’s what I order. Or maybe the chocolate soufflé or salted caramel something.
I digress.
I’m not a fan of thick, fluffy, cakey cookies. After many failed attempts, however, I finally perfected the type of cookie I love.
This chocolate chip cookie recipe is my holy grail of cookies! Soft and chewy with perfectly crispy edges and melty chocolate chunks. And my favorite part is that they STAY soft all week long!
Here’s how I made them.
Ingredients You’ll Need
- Unsalted butter. Always use unsalted butter as it gives you complete control over the flavor of a recipe.
- Brown sugar and granulated sugar. Sugar is what keeps cookies soft in general plus when you add more brown sugar than granulated sugar, the cookies will result in an even chewier texture with a caramel-like taste because of the molasses.
- Egg. This acts as a binder that binds all the ingredients together.
- Vanilla extract and salt. The best flavor enhancers.
- All-purpose flour. The most versatile flour that gives these cookies structure. Be careful not to overmix the dough as it may result in pancake-like cookies.
- Baking soda. This acts as the leavener helping these cookies rise a bit without letting them spread too thin.
- Chopped dark chocolate. The best of the best!
Recommended For This Recipe
Cookie Scoop
The easiest way to get perfectly uniform cookies! It’s also dishwasher safe, making clean up a breeze.
Baking Sheet
Highly recommend these aluminum, nonstick baking sheets that provide high conductivity. Perfect for all your baking needs!
How To Make Chocolate Chip Cookies From Scratch
- Making the cookie dough batter. I like to use one bowl for everything because fewer dishes are always the goal. In a mixer or large bowl, mix the melted butter and sugars together. Add the egg and vanilla extract. Mix until smooth and well combined. To the same bowl, add flour, baking soda, and salt. Mix until just combined. Do NOT over mix. Fold in the chopped chocolate (meaning use a spatula to mix it slowly).
- Form the cookie dough balls. Using this cookie scoop, scoop dough and form into balls. Each dough ball should be 1.5 tablespoons of dough. Place them on a baking sheet and refrigerate the dough balls for, at least, 20 minutes (the longer, the better). You can freeze any leftover dough for future use.
- Bake the cookies! When ready to bake, remove dough from the fridge. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and place dough balls on the baking sheet. Bake for 10-11 minutes until the edges are golden brown. Remove from oven and sprinkle with flaky sea salt. It’s ok if they are a little undercooked, they will continue to bake as they cool. Cool for 5 minutes before devouring. That’s all folks!
Best Tips For Making Chocolate Chips Cookies
I’ve received several questions about best practices for chocolate chip cookies so here they are.
- Follow directions to a T. First, make sure to follow the recipe exactly as it is stated below. Baking is not like cooking; any minimal change may alter the final result.
- Don’t over mix. Make sure you DO NOT over mix the wet and dry ingredients. It’ll let air into the batter and make the cookies go flat. No bueno.
- Baking soda only! Make sure you’re using baking soda, not baking powder. Huge difference.
- Just chill man. Yes, chilling the cookies in the fridge for at least 20 minutes is annoying but I guarantee the longer you chill the dough, the better the flavor will be.
- Check your oven temp. Lastly, if you run into issues, check your oven temp. Not all ovens are the same but you can check to make sure your oven is heating properly with an oven thermometer.
How do you keep chocolate chip cookies from going flat?
- Don’t over mix the dough. TRUST ME. It will be a DISASTER of flat, pancake-like cookies. It happened to me on Thanksgiving Day! *facepalm*
- Chill the dough for at least 20 minutes to solidify the ingredients. This will help the cookies spread less. Promise, it’s worth the wait!
How do you keep chocolate chip cookies soft?
- Underbake them. To keep these chocolate chip cookies soft, make sure you bake them no more than 11 minutes. You want them to be slightly underbaked. They will continue to cook as they cool anyway however it does help them stay softer for a longer time.
- Let them cool. Once you take them out of the oven, let them cool completely before serving. Place them in an air-tight container in the fridge for up to a week. When you’re ready to eat, just pop one in the microwave for 10 seconds to get those melty chocolate chips. YUM!
5 star review
“Best chocolate chip cookie recipe EVER! This is my go to and always a hit! I quadruple the recipe so I can freeze some. I just scoop them out lay on parchment paper 3 high put them in a freezer ziplock and freeze! Absolutely love these cookies!”
—Patricia
How To Freeze Cookie Dough
Whenever I make a batch of these cookies, I usually freeze half of the batch so I always have cookie dough ready to go in the freezer! It’s the best new year resolution I’ve ever stuck to.
Here’s how you can do that too:
- Chill the cookie dough balls before freezing. When you form the cookie dough balls, place the cookie dough balls that you want to freeze on a parchment-lined baking sheet. Place the baking sheet in the fridge to chill for 1 hour.
- Transfer to a freezer bag and freeze. After about 1 hour in the fridge, remove the baking sheet with the cookie dough balls and make sure they are firm. Transfer them to a freezer bag for storage. They won’t stick together if they are chilled/firm.
- Bake cookies whenever you want! All you have to do is remove the dough balls you want to make from the freezer bag and bake straight from the freezer. You may want to bake them for 1 extra minute since they are frozen and it will still be delicious! I’d vouch to say they taste even better!
Frozen cookie dough lasts up to 3 months in the freezer.
Comes in handy for rainy days, when the company comes over, or when you need a sweet pick-me-up. I’ve received SO many compliments about these soft chocolate chip cookies. Seriously, go make a batch right now and freeze the rest. You’ll thank me later when that craving kicks in! ;)
I hope you make them and LOVE them!
The BEST Chewy Chocolate Chip Cookies
Equipment
Ingredients
- 1/2 cup unsalted butter melted (1 stick)
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup chopped dark chocolate (or any chocolate of your choice)
- Flaky sea salt for garnish
Instructions
- Using a cookie scoop, form dough into balls (approx. 1.5 tablespoons of dough). Place on a baking sheet and refrigerate the dough balls for, at least, 20 minutes (the longer, the better). You can freeze any leftover dough for future use.*
- When ready to bake, remove dough from fridge. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and place dough balls on baking sheet.
- Bake for 10-11 minutes until the edges are golden brown. Remove from oven and sprinkle with sea salt. It's ok if they are a little undercooked, they will continue to bake as they cool. Cool for 5 minutes. Serve and enjoy!
Notes
Nutrition
Originally posted in October 2017. Updated photos + recipe in October 2020.
Lila says
I think these cookies were delicious definitely my go to recipe! 10/10
Kristin says
These are Amazing! Finally a recipe I can use as my go-to chocolate chip cookie recipe.
Caleb says
Accidentally put in 11/3 of flour instead of 1 1/3 flour. Believe it or not, 4 cups of flour taste absolutely rancid when coming in contact with the taste buds.
1/5 Stars, do not recommend to dyslexic people.
THIS IS A JOKE THE COOKIES WERE GOOD, I FIXED THEM!!!
Jamie Silva says
You had me in the first half LOL – best comment I’ve ever received. Thank you Caleb!
Jenna says
Hi – Will this work if I halved the sugar (both brown and granulated)? I can feel that this will be too sweet for me buy I worry if I reduce the sugar it’ll not come out chewy. Any tips?
Jamie Silva says
Hi Jenna, I recommend you follow the recipe exactly as it is listed for best results. Hope that helps! :)
Kristen says
Was in love with this recipe it’s been so hard to find a recipe that the cookies don’t come out turning like cake instead of cookie texture. Was so simple and easy and really enjoyed everything about these cookies! My niece that has autism is very picky because of texture but she was such a huge fan so glad I could make her day with these and everyone else enjoyed too! Thank you so much for sharing your recipe 😊
Sofia says
These really are the best! I’ve tried so many recipes and this one is consistently amazing. I don’t put the sea salt on at the end because I don’t like salted chocolate, but apart from that I follow the recipe to a T and they always come out perfect! For anyone that has a trash old gas oven with no temperature markings like me, I put it on medium heat.
CGW says
. . . love, Love, LOVE that I don’t have to drag out my mixer! I add chopped pecans, make the full batch and freeze 4 to a bag. These are perfection!!
Daisy M says
I have made these three times and my whole family loved them the third time I made them with m&ms and chocolate buttons amazing thx for the recipe.!!!
Lisa says
Wow! I bookmarked this recipe in 2021 and finally made it in 2024. We are CCC EXPERTS – tried them all . . . NM, Cooks Illustrated (our go to), NYTimes, King Arthur, Levain copies . . . this is recipe is a top fave! Thanks! U are on the money with crispy and chewy! CONGRATS!!
Jamie Silva says
Whoa, what a compliment! Thank you so much, Lisa!
Cynthia Smoot Fierro says
Hi! Should I use dark or light brown sugar??
Jamie Silva says
Light brown sugar
jasmyne says
these came out so good! I’ve made these twice already with milk chocolate and with dark chocolate both of them came out amazing. super fast and easy recipe love it.
Jamie Silva says
So happy you loved them, Jasmyne!
Andrea B. says
If you’re looking for a chocolate chip cookie recipe that keeps the cookies soft and chewy long after baking, this is it! I found this recipe years ago and it’s been my go to ever since. I do add just a bit more salt but other than that, it’s perfect!
Kandi says
Great recipe! I’m gluten and dairy free so I used Earth Balance buttery sticks and Bob’s Red Mill 1 to 1 gluten-free baking flour. Lastly, I only bake with coconut sugar and make brown sugar by combining molasses and coconut sugar. Thanks!
Shyla says
I am shocked and amazed at how absolutely perfect these cookies came out. I followed 2 different “viral” chocolate chip cookie recipes I saw on Tik Tok and they don’t just don’t compare to this one. I will always return to it. Thank you!
Jamie Silva says
This made my day! Thank you, Shyla!
Taru says
Delicious… Mouth melting! Thank you for the recipe… It’s a gem!
Question: my cookies turned out much lighter looking than yours… Beige-ish versus the darker color yours have. How can I get that color?
Ashanti says
I used your ingredients thrice already! And THEY ALWAYS TURN OUT TO BE SO GOOODDD Though, I followed all the instructions i even set the timer to only 10 mins and somewhat 180C but my cookies always becomes crunchy.. Is there a solution to this problem? I really want a more chewy and soft texture. i hope theres a solution to this. Thank you
Rosa says
These turned out amazing!! Do you know if I can sub with gluten free flour?
Christine Finney says
I’ve been searching for years for the best & greatest chocolate chip cookie recipe. This is by far the best I’ve ever made in over 15 years. I will never use any other recipe. No alterations needed absolutely perfect!!! Thank you so much for sharing!!! I’ve already shared this a few times to Clients of mine and to my sister-in-law. ( she always wants to cook like me lol)
Cece says
It’s my first time trying to make chocolate chip cookies and really thought I could make these chocolate chip cookies. I had all the ingredients and thought I followed the directions but my cookies can out flat and touching each other. I don’t know how I did wrong. I want to try making this recipe again, do you have any advice for me please? Thank you so much 😟
Jamie Silva says
Hi Cece, in the blog post, I offer a few troubleshooting tips that might help. This happened to me once and the reason was bc I over mixed the batter. You DO NOT want to over mix the wet and dry ingredients. It’ll let air into the batter and that’s why the cookies go flat. Hope this helps!
Cece says
Thank you for replying to my comment. I believe I did over mix the batter cuz I wanted to get rid of the lumps but will try to remember not to make that mistake again.
Patricia Travers says
Best chocolate chip cookie recipe EVER! This is my go to and always a hit! I quadruple the recipe so I can freeze some. I just scoop them out lay on parchment paper 3 high put them in a freezer ziplock and freeze! Absolutely love these cookies!
Lisa says
I made The Best Chewy Chocolate Chip Cookies!! They were the best!!! Whenever I make chocolate chip cookies from a recipe they come out dry or cakes but this was the best.
Farrel says
There are a LOT of recipes out there touting that their chocolate chip cookies are the best. Yours actually lives up to the hype! My new go-to for sure! Thank you! ♥
Jamie Silva says
This comment made my day – thank you!!
Ashanti says
Hi is it okay if i use washed sugar instead of brown and granulated sugar? or like is it ok if instead of brown i use white vice versa w granulated?
Jamie Silva says
Hi Ashanti, I’ve never heard of this type of sugar so I can’t say. I recommend brown and granulated sugar for best results!
Greta says
I love this recipe and use it as my holy grail.
I’ve made it so many times, and all the sudden, the past few times my cookies have turned out really flat. I don’t think I’m over mixing or doing something differently from before. Has anyone had this issue/have any ideas on how to fix it? Thank you!
Wanda says
Make sure all your ingredients are not expired especially the baking soda.
Kara says
PLEASE TRY THESE OUT!! I have been looking for the best chocolate chip recipe. Believe me when I say I’ve tried so many recipes from Rosanna Pansino’s, to all the top rated recipes online and this one tops them all. They have the simplest ingredients but the richest taste. They’re both crispy but chewy and just everything you’d want in a chocolate chip cookie. (My one tip would be to refrigerate them for as long as you can, I did about 40 minutes) Love this recipe and will be my new go to!
Ashanti says
Hi I was just wondering how many cookies can i put in 1 baking pan? Is it okay for them to be placed close to each other? Also do you have a video tutorial posted for this since im quite confused wether to use a mixer or not
Jamie Silva says
They should be at least 2 inches apart.
Cora says
I cannot stress enough how much this recipe changed my life. I have made them for countless friends and family members and their faces always light up before they tell me they are the best chocolate chip cookies they have ever had.
Here are some tips from someone who has made this many many times!
(1) You absolutely must refrigerate for at least 2 hours, I usually do overnight,
(2) Use chopped chocolate, I use Ghirardelli’s 60%,
(3) Use flaky salt for the inside and top,
(4) Always make a big batch and refrigerate or freeze the dough because I promise they’ll be gone before you know it!
Thank you so much for this recipe, I will never use Tollhouse again. <3
Jamie Silva says
Leave Tollhouse for Phoebe from Friends. Ha! Thank you for making my day with this comment!
Kay Yang says
Agree! These are the best!!! Thanks for sharing your recipe!
Iean Dobson says
65 years!
Yup
65 years ago I would make chewy chocolate chip cookies. Then life got in the way. Well, now I have some time available. So I started sleuthing around on the internet and, after a lot of dead ends, I found your recipe. First time on most recipes I just follow along, noting where I will change things next time.
Not this. It’s great just as it is.
Thank you and mah belly thanks you too.
Audrey says
yum! baked without chocolate chips and turned out great. baked for 12 minutes and cooked a bit more (5 or so minutes) on the pan outside the oven ! 🫶🫶
Lexi Peterson says
I’ve been trying to find the “perfect” chocolate chip cookie recipe for forever, and I think this is the one!! They taste amazing!!
Chris williams says
How do you get that thick shape? Are you baking inside the muffin rings? Recipe amazing but I can’t get that shape and I love it
Jamie Silva says
Thanks Chris! Here’s how to get perfectly round cookies. While the cookies are still warm on the baking sheet, use a round cookie cutter to shape the cookies. Video tutorial: https://www.youtube.com/shorts/SalU6CtmBgY Hope that helps!
Chris says
Thank but these don’t look like the ones in your pictures. The edges look like they have been baked in something because of how thick they are and the edges are smooth and crisp.
Jamie Silva says
I can assure you I did not bake these cookies into anything. I used a cookie sheet and this round cookie cutter trick. Try it sometime and you’ll see. :)
Angie says
Do you use your butter and eggs at room temp?
Jamie Silva says
Hi Angie, the butter is melted and the egg can be room temperature or cold. It does not make a difference. :)
k says
I just made these yesterday and they are so so good! I only made 1/2 batch since they’re just for me, but I’m already regretting not making more.
Thank you for sharing this :)
Michelle says
I recently made these and they are good! I’m wondering why mine don’t have the brown look. Mine look more the color of a macadamia cookie. Any suggestions on what I could try differently?
Audrey says
My last time trying. Is it ok to use semi sweet chocolate chip cookies? Thanks!
Jamie Silva says
Yes! You can use any type of chocolate you’d like. :)
X says
Hi there! Is the flour 1 1/3 cup packed or spoon and leveled? Thanks!
Jamie Silva says
Spoon and leveled, always. Never pack your flour. :)
Michelle says
I do not like chocolate chip cookies
I’ve had all variations.
My husband loves them
I made this recipe and I am absolutely impressed.
This is the BEST recipe ever!!
Jamie Silva says
Thank you so much! So happy you enjoyed it!
Melissa says
These were amazing! My husband and my son ate them all in one night! Perfect texture, definitely my go to choc chip cookie recipe!
Shelley says
The absolute easiest and best recipe by far. I will not dread making homemade cookies any longer.
Kim says
Bout how many cc cookies does this make ?
Jamie Silva says
As the recipe states, this recipe makes 20 cookies.
morgan says
wowww this recipe is REALLY good. finally a great recipe with only 1 stick of butter!! love, love, LOVE these!!!!!!
Sarah says
I followed the instructions to a T but I’m not sure why my cookies were not cooked enough after 10-11 minutes. I put them in again for another 4-5 minutes checking them every minute to ensure I don’t overcook them and after 16 minutes they were not brown on the edges. I took them out around 16-17 minutes and let them sit for 10 minutes on the pan. They are still not cooked all the way through but they taste absolutely delicious! I think I’m probably the only one with this issue so maybe I did something wrong but they are still delicious!’
Jamie Silva says
Hi Sarah, maybe it was the size of the cookies? The 10-11 minute oven time is for 1.5 tablespoon sized dough balls. It could also be your oven, sometimes oven temps vary. Either way, the cookies should be a little undercooked anyway because they finish baking as they cool. Baking them longer could end up making your cookies hard once they cool. Glad they were tasty tho!
Vanessa says
I don’t think a chocolate chip cookie can get better than this. Thanks so much for posting, I got lucky to have tried this! Yas! By the way, what would a dash of nutmeg do?
Marie Gerard says
Stella Parks recommended it in her book and on Tasty site years ago…Just a pinch…it adds a certain flavor that people notice but can’t place.
Jack says
YOUR LONG SEARCH FOR THE PERFECT chocolate chip cookie recipe is over! I’ve tried a new recipe about 20 times and this one is by far the most delicious. Follow it exactly – no skips or substitutions. Spoon and level the flour. It’s also one ☝️ f the easiest recipes! I’m just THRILLED!
Jamie Silva says
Jack, this just made my day! So happy you enjoyed the recipe. Thank you!
Tali says
These look amazing! Please could you give amounts in grams coz I’m having lots of places tell me different conversions of cups and I don’t want them to be all wrong!
Jamie Silva says
Hi Tali, I’m not sure how to convert the ingredients to grams however you can use an online gram conversion calculator like this one. Hope this helps!
Sophia Kyriacou says
I have been looking everywhere for the perfect chewy cookie.
This recipe is AMAZING thankyou so much!
Iv already baked them twice in 2 weeks they are delicious x
Jamie Silva says
So happy you loved it, Sophia!
ThatOneMomKj says
i was looking for a cookie recipe that called for one stick of butter,
i came across this video, & wow!
One bowl for everything, super simple, yet OUTSTANDING recipe!
my cookies look & taste AMAZING!
keep a look out for a photo of them on my instagram!
(ill definitely leave you a shoutout/give you all the recipe credits!
Thank you for sharing your amazing recipe, i cant wait to use more!!
Ginger says
My cookies didn’t look like the pictures, but they were delicious! Excellent recipe.
Charlotte Therese Fitzhardinge says
Genuinely the BEST chocolate chip cookie recipe I’ve ever tried (and I’ve tried a lot)! Perfectly crunchy on the outside but soft and gooey in the middle. Cant recommend enough.
Jamie Silva says
So happy you loved them, Charlotte!!
Ali says
Everyone LOVED them!!! Despite already having a favorite/go-to chocolate chip cookie recipe, I gave this one a try on a whim because I like to mix things up every now and then. ;) Well, I think I’ve found my NEW go-to recipe! I was hesitant about a couple aspects of the recipe (like the combo of melted butter + chilled dough, and the smaller-than-average amount of flour), but I followed the recipe to a T because Jamie’s instructions said to do so 😉, and these cookies turned out BEAUTIFULLY! (Well, two TINY mods: double the vanilla because I ALWAYS do, and semisweet chocolate.) The cookies are soft and buttery, but not thick or cakey. Juuust right!!! Unless you’re one of those crazies who likes crunchy cookies, make these, and YOU WILL NOT BE DISAPPOINTED!! :)
Jamie Silva says
Sooo happy you loved them, Ali!!! Thank you!!
Martina says
Just wondering if i should leave the cookies on the sheet when I take them out of the oven to finish baking through or should I put them on a drying rack right away?
Jamie Silva says
You can do either!
Nicole says
I bake all the time. I have used all types of recipes and this is now going to be my new go to! They are soft and chewy! If that’s what you’re looking for this is it! I also added chopped walnuts! 😋 I don’t often leave reviews but I think this needed to be shared!
Jamie Silva says
So happy to hear that!! :)
Cassandra Trappen says
These are incredibly easy and delicious. Love that you use one bowl too!
Liz says
These were SO good. Made a batch and shared with my whole family.. everyone loved them! I used a mix of dark and milk chocolate because that’s what I had on hand and YUM! So delicious!
Cheryl says
I have made these cookies multiple times and they always come out amazing!!! I will never go back to my old way of making chocolate chip cookies!!! Delish!!!!
JB says
I have been using the recipe to make them for my friends and they all love them. Thank you for this recipe.
Jessica says
I made these for my husband and they are a WINNER! Perfectly sweet with the dark chocolate and perfectly salty with the sea salt! Next time I make them I’m doubling the recipe so I can freeze them and have them everyday!
Jamie Silva says
Woohoo! So happy to hear!
Fernando says
Hi Jamie.
I’d like to ask you about butter (in grams) because there is no stick of butter in Brazil.
If you prefer, let me know the measure in cups.
Thanks and congrats for your webpage and also instagram. I follow both of them
Warm greetings from Brazil
Jamie Silva says
Hi Fernando! Brazil?! So awesome! 1 stick of butter is equal to 1/2 cup or 113 grams. Hope that helps! Enjoy. :)