The Best Chocolate Chip Cookies- This is the best chocolate chip cookie recipe you’ve ever tried! There are no unusual ingredients, no chilling time, and so on. Simply a simple, straightforward, incredibly delicious, doughy yet fully cooked chocolate chip cookie that comes out perfectly every time!
Everyone needs a good classic chocolate chip cookie recipe, and this is mine. It is, without a doubt, the Best Chocolate Chip Cookie Recipe Ever! I’ve been making these for years, and everyone who tries them agrees they’re out of this world delicious!
Furthermore, there are no unusual ingredients, no chilling, and so on. Simply a simple, straightforward, incredibly delicious, doughy yet fully cooked chocolate chip cookie that comes out perfectly every time!
The Best Chocolate Chip Cookies:
The best classic, chewy chocolate chip cookies have a few secrets. Number one: Instead of using chips, use a mixture of milk, semisweet, and dark chocolate chunks. The second method is to rest the dough overnight or longer for a more complex, toffee-like flavor. Finally, to ensure consistent cookie sizes, use an ice cream scooper. And there you have it! With these minor adjustments, you get a cookie that’s textured on the outside and soft and gooey on the inside. Absolutely flawless!
Why We Will Love This Recipe?
- The softest of soft and the chewiest of chewy.
- Like my favorite peanut butter cookies, these are extra thick!
- BIG like a bakery.
- Chocolate is exploding.
- 1 cup softened salted butter
- 1 cup granulated white sugar
- 1 cup packed light brown sugar
- 2 tablespoons pure vanilla extract
- two large eggs
- 3 cups regular flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- 2 cups dark chocolate chips (or chunks, or chopped chocolate)
How To Make The Best Chocolate Chip Cookies?
- Preheat the oven to 375°F. Set aside a baking pan lined with parchment paper.
- In a separate bowl, whisk together the flour, baking soda, salt, and baking powder. Place aside.
- Cream together the butter and sugars until smooth.
- Beat in the eggs and vanilla extract until fluffy.
- Incorporate the dry ingredients until well combined.
- Mix in a 12 oz package of chocolate chips.
- Roll 2-3 TBS of dough into balls at a time (depending on how big you like your cookies) and place them evenly spaced on your prepared cookie sheets.
- (Alternatively, make your cookies with a small cookie scoop).
- Bake for about 8-10 minutes in a preheated oven. Take them out when they are just beginning to brown.
- Allow them to cool for 2 minutes on the baking sheet before transferring to a cooling rack.
Tips And Tricks:
- Allow the dough to chill. In this recipe, chilling the cookie dough is critical! Chilling the dough is required here unless you want the cookies to spread into a massive cookie puddle. It allows the ingredients to settle together after mixing, but most importantly, it results in thicker cookies. Refrigerate the cookie dough for at least 2–3 hours and up to 4 days.
- The dough is quite solid after chilling, so set it aside at room temperature for 10 minutes to soften slightly before shaping. (No time to relax? Instead, make these soft and chewy chocolate chip cookie bars!)
- Roll the cookie dough into extra-tall balls. Scoop out a ball of dough that is 3 Tablespoons for XL cookies or about 2 heaping Tablespoons (1.75 ounces or 50g) for medium/large cookies after the dough has chilled. I usually make a heaping scoop with this medium cookie scoop. But my tried-and-true trick for thick and textured-looking cookies is to make the cookie dough balls tall and textured, rather than wide and smooth. Thick bakery-style cookies with wrinkly, textured tops are what we’re talking about. Your cookie dough should resemble lumpy columns rather than balls, LOL.
- When you take the cookie dough out of the refrigerator, it may be slightly crumbly. Scooping and shaping with warm hands keeps it together.
To Freeze Cookie Dough:
Because this chocolate chip cookie recipe yields so many cookies, I always make a double batch and freeze some for later. That way, I’ll have dough on hand in case of unexpected guests or a cookie craving.
Before storing the cookie dough in an airtight container, I prefer to flash-freeze it. Roll the cookie dough into balls and place them on a baking sheet lined with parchment paper. Then, place the baking sheet in the freezer for about 30 minutes, or until the dough has frozen slightly.
Once the dough has frozen slightly, place the cookie dough balls in an airtight container or plastic bag and freeze for up to 2 months.
Is it possible to bake chocolate chip cookie dough from frozen?
I’ve baked this recipe from frozen more times than I can count. When I place the dough on a parchment-lined baking sheet, I get the best results.
Then, preheat the oven to 350°F (ONLY IF USING FROZEN DOUGH) and place the cookies in the oven at the start of the preheating time. Set the timer for 15 minutes and then remove the cookies. The top will be a little darker than usual, but they will still taste delicious.
How To Bake Frozen Dough?
There are two methods for baking frozen dough:
- Thaw it first: I like to keep dough in the freezer for unexpected guests. Remove the dough balls from the freezer, place them on a parchment-lined baking sheet, and cover with a light cloth towel or napkin to thaw. Then, once they’ve reached room temperature (about 1-2 hours depending on the temperature of your kitchen), bake them according to the recipe directions (at 375 degrees F). SO easy!
- Bake from frozen: Place the dough on a baking sheet lined with parchment paper. Then, preheat the oven to 350°F (ONLY IF USING FROZEN DOUGH) and place the cookies in the oven at the start of the preheating time. (Preheat the oven while the cookies are baking.) Set the timer for 15 minutes and then remove the cookies. The top will be a little darker than usual, but they will still taste delicious.
Can I Freeze This Cookie Dough?
Without a doubt. Sometimes, after chilling, I roll the cookie dough into balls and freeze them in a large zip-top bag. Then I bake them straight from the freezer, giving them an extra minute in the oven. This way, you can bake just a few cookies whenever the urge strikes. (It’s difficult to ignore the craving for chewy chocolate chip cookies.)
How do you make gooey chocolate chip cookies?
To keep this best chocolate chip cookie recipe gooey, don’t over-bake them.
In my experience, there are a few primary reasons for this:
- Leftover leavening agents If you use expired baking soda or baking powder, your chocolate chip cookies will likely flatten and spread. Even if the date on the container is correct, the container may still be contaminated. That would be my first port of call.
- To see if your baking soda is active, do the following: 1/2 cup hot water, 1/4 teaspoon vinegar, and 1/4 teaspoon baking soda When you add the baking soda, a reaction should happen right away.
- If not, you’ll need to replace your baking powder.
- Over-mixing. Over-mixing the ingredients in this best chocolate chip cookie recipe may result in flat cookies.
- The ingredients are too hot. Over-mixing can also cause your ingredients to become too warm. If you notice this, you can chill the dough before baking to bring it back to room temperature.
- The oven temperature is incorrect. I recommend using an electric convection oven for baking. If your cookies and other baked goods aren’t coming out right, buy a cheap oven thermometer to check the temperature. The cookies will not turn out well if your oven is too hot or too cold.
Why didn’t my cookies flatten?
If your cookies did not flatten, consider the following possibilities. I’ve never had anything like this happen to me in ten years, so here are my educated guesses…
- The ingredients and cookie dough were both too cold. Cold dough does not spread as well as warm dough.
- You inadvertently used too much flour. Use a dry-ingredient measuring cup (not a pyrex liquid measuring cup) and measure the flour correctly by scooping and leveling.
- The oven temperature is off. I recommend using an oven thermometer (only $7) to check the temperature of your oven because it can often differ from the reading on the display or what the dial is set at.
- The butter/sugar mixture had not been completely creamed. Try creaming the butter and sugar together for a longer period of time.
The Secrets to Soft and Chewy Chocolate Chip Cookies:
- Cornstarch aids in the production of soft and thick cookies.
- A moister, softer cookie results from using more brown sugar than white sugar.
- An extra egg yolk improves the chewiness.
- The cookies have a bakery-style textured thickness because the cookie dough balls are tall and lumpy rather than wide and smooth.
- The addition of melted butter (along with slightly more flour to compensate for the liquid) improves the chewiness.
- A thicker cookie results from chilling the dough.
Why are my cookies so puffy?
This usually indicates that there is too much flour in the dough, preventing it from spreading further. Always use accurate flour measurements (spooning it in to the measuring cup vs. scooping from the bag). Because you can always add more, it’s important not to over-flour the first time. For more information on the proper consistency, watch the video in this post!
Is it possible to make these gluten-free?
We haven’t tried it with this recipe, but I’m confident you could! That’s probably your best bet if you have a favorite 1:1 gluten-free flour. We’d love to hear how things go.
How should I store the cookies after baking?
The cookies can be stored at room temperature for 3-4 days or in the fridge for a week in an airtight container. We like to keep them fresh in the fridge!
How long do these chocolate chip cookies last?
Store the cookies at room temperature in an airtight container for up to 6 days. Place a slice of white bread in the container with the cookies to keep them soft. This will keep them from drying out.
MORE DELICIOUS RECIPES:
- 1 Cup dark chocolate chips
- 2 Cups all-purpose flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon salt
- 3/4 cup unsalted soft butter
- 1/2 Cup granulated white sugar
- 3/8 Cup brown sugar
- 1 large egg
- Sift the flour, baking powder and salt. Then, whisk together in a bowl.
- In a bowl mix the soft butter, granulated white sugar and brown sugar with a whisk until the mixture turns white.
- Add the egg and beat again. Then, add the dry ingredients
- Incorporate the chocolate chips using a spatula.
- Cover the dough with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat your oven to 325° F.
- Roll the cookie dough balls and place them on a cookie sheet or baking paper.
- Cook them 8 to 10 minutes maximum.
- Remove cookies from the oven when they appear baked only on the edges, they will harden as they cool; but should remain soft inside.
You can replace all or part of the chocolate chips with walnuts, hazelnuts or pecans.
Recipe data calculated based on this recipe yielding 36 cookies (2 TBS of dough per cookie)
When you take the cookies out of the oven, they will still appear doughy. THIS is the secret to the incredible taste of these cookies! Please, please, please do not over-bake!