Chocolate Chip Cookies: The Ultimate Recipe You’ll Fall in Love With

February 19, 2026

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Delicious homemade chocolate chip cookies on a wooden table

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Chocolate Chip Cookies: The Ultimate Recipe You’ll Love

Warm, salted edges give way to a soft, gooey center and the smell pulls everyone into the kitchen. These chocolate chip cookies are built for that exact moment — crisp at the rim, chewy inside, with rich pockets of melted chocolate. I perfected this version after testing it 12 times, adjusting sugar ratios and chilling times until the texture was consistent across ovens and flours. If you want smaller treats, try our mini chocolate chip muffins for a quick, portable alternative. Below you’ll find the exact ingredients, step-by-step technique, and the pro tips that make these reliably great.

Why this recipe works

Brown and white sugar balance: the ratio creates a chewy center and crisp edges by controlling moisture and caramelization.
Cold dough spreads predictably: chilling firms the fats so cookies spread less and bake evenly.
A mix of chocolate sizes gives texture: chopped chocolate melts into pockets while chips hold shape.
Minimal mixing prevents over-developing gluten — that keeps cookies tender.
Salt and proper salt placement (a pinch on top) heighten the chocolate flavor without making the cookies salty.

Ingredients breakdown

All-purpose flour 300 g (2 1/2 cups): Provides structure. Measure by weight for accuracy; if you must scoop, spoon flour into the cup and level.
Baking soda 1 tsp (5 g): Leavens quickly for a slight rise and helps browning. Do not swap for baking powder one-to-one.
Fine salt 1 tsp (5 g) — use Diamond Crystal for lighter volume; if using Morton, use about 1/2 tsp (2.5 g): Salt controls fermentation-like flavor and balances sweetness.
Unsalted butter 170 g (3/4 cup; 1 1/2 sticks), cold and cubed: Cold butter gives a chewier interior and flakier edges after baking.
Granulated sugar 150 g (3/4 cup): Adds sweetness and promotes spread.
Light brown sugar 110 g (1/2 cup packed): Adds moisture and chew. Darker molasses will deepen flavor but can darken color and increase chewiness.
Large egg + 1 large egg yolk, room temperature: Egg white gives lift; yolk adds fat for chew. For egg-free swaps see FAQ.
Pure vanilla extract 2 tsp (10 ml): Use real vanilla for depth. Artificial extracts change flavor.
Chocolate 300 g total (10 oz): Use a mix — 180 g (6 oz) chopped bittersweet chocolate and 120 g (4 oz) semisweet chips. Larger chunks melt into pockets; chips keep structure.
Flaky sea salt, optional: Sprinkle 1/8–1/4 tsp on tops to highlight chocolate.

Ingredient substitutions with impact warnings

Butter substitute: Using margarine or oil changes spread and flavor; cookies will be flatter and less rich.
Flour substitute: For gluten-free, use a tested 1:1 blend and add 1/2 tsp xanthan gum; texture will be slightly different.
Sugar swap: All brown sugar increases chew and caramel notes; expect darker cookies.

Essential equipment

Baking sheet: 13 x 18 cm (standard half-sheet) or equivalent rimmed baking tray. Use light-colored pans for even browning.
Parchment paper or silicone baking mat: Prevents sticking and gives even bottom browning.
Digital scale: Measures flour and chocolate by weight for consistent results.
2–3 cookie scoops (1 Tbsp and 2 Tbsp) or a 60 ml (1/4-cup) measure for consistent sizing.
Wire rack for cooling: Prevents residual heat from overcooking bases.
Mixing bowls and a sturdy spatula. If you lack a stand mixer, a hand mixer or vigorous arm work are fine.
For roasting techniques and oven control on larger projects, see these roasting basics as a reference for heat management.

Step-by-step instructions

Prep time: 20 minutes; Cook time: 10–12 minutes per batch; Inactive time: 30 minutes chilling; Total time: 1 hour (including chilling) — Serves: 24 cookies.

Step 1: Toast the flour (optional, for nuttier flavor)

Preheat oven to 160°C (325°F). Spread 300 g (2 1/2 cups) flour on a baking sheet and toast for 8–10 minutes, stirring once, until it smells slightly nutty. Cool completely before using. Toasting reduces raw flour taste and adds depth.

Step 2: Whisk dry ingredients

In a medium bowl, whisk together 300 g (2 1/2 cups) all-purpose flour, 1 tsp (5 g) baking soda, and 1 tsp (5 g) fine salt for 10–15 seconds. Set aside. This ensures even leavening and salt distribution.

Step 3: Cream butter and sugars

In a large bowl, beat 170 g (3/4 cup) cold, cubed unsalted butter with 150 g (3/4 cup) granulated sugar and 110 g (1/2 cup) light brown sugar for 2–3 minutes until smooth but not fluffy. Scrape the bowl once. Do not overbeat — you only want to combine the sugars and butter.

Step 4: Add eggs and vanilla

Add 1 large egg plus 1 large egg yolk, and 2 tsp (10 ml) vanilla. Beat 20–30 seconds until just blended. The mixture should look glossy and slightly thickened.

Step 5: Combine wet and dry

Add the dry mixture to the wet in two additions, mixing on low for 15–20 seconds after each addition until no dry streaks remain. Stop as soon as the dough comes together — overmixing creates tough cookies.

Step 6: Fold in chocolate

Stir in 180 g (6 oz) chopped bittersweet chocolate and 120 g (4 oz) semisweet chips with a spatula for 20–30 seconds. Distribute evenly but don’t smash the chunks.

Step 7: Chill the dough

Form dough into a log or press into a shallow container and chill for 30 minutes in the refrigerator. Chilling firms the butter so cookies spread less and develop stronger flavor. You can chill up to 48 hours for more depth.

Step 8: Portion and bake

Preheat oven to 175°C (350°F). Scoop 60 g (about 2 Tbsp) portions and place 5 cm (2 inches) apart on a lined baking sheet. Bake for 10–12 minutes, rotating the sheet halfway, until edges are golden brown and centers still look slightly soft. Remove from oven and cool on the sheet for 5 minutes, then transfer to a rack.

Step 9: Finish

If desired, sprinkle a pinch of flaky sea salt on warm cookies. Let cool for at least 20 minutes before stacking; cooling sets the texture. Store per instructions below.

Expert Tips & Pro Techniques

Chill matters: Cold dough controls spread. If cookies flatten, chill the dough for 60 minutes and use a slightly smaller scoop.
Use two sizes of chocolate: Combine chopped chocolate and chips for both molten pockets and recognizable chips.
Common mistake — overbaking: Pull cookies when centers look slightly underdone; they firm while cooling. Overbaking yields dry cookies.
Measure by weight: Weigh flour and chocolate to avoid variance between cups. This change alone fixes many batch-to-batch differences.
Make-ahead: Dough freezes well. Scoop the dough, freeze on a tray until solid, then store in a sealed bag. Bake from frozen adding 1–2 minutes to bake time.
Professional trick for texture: Replace 1 Tbsp of flour per 300 g with cornstarch to increase tenderness and softness without changing flavor.

Storage & Reheating

Refrigerator: Store in an airtight container at room temperature for up to 4 days. To keep edges crisp, layer cookies with parchment paper.
Freezer: Cookies freeze well for up to 3 months. Cool completely, then flash-freeze on a tray. Transfer to a freezer bag, pressing out air. Thaw at room temperature for 30–60 minutes. Cookie dough can be frozen raw in scoops for up to 3 months; bake from frozen.
Reheating: Warm in a 175°C (350°F) oven for 6–8 minutes to refresh texture. Avoid microwaving for more than 10 seconds — it makes centers gummy.

Variations & Substitutions

Gluten-Free Version: Replace 300 g flour with a 1:1 gluten-free blend (like Bob’s Red Mill). Add 1/2 tsp xanthan gum. Bake time is the same; dough may be slightly more fragile. Also see this mint chocolate chip cake roll for inspiration on gluten-free fillings.
Chewy-Forward: Increase brown sugar to 165 g (3/4 cup + 2 Tbsp) and reduce granulated sugar to 95 g (1/2 cup minus 2 Tbsp). Chill 60 minutes; bake 10–11 minutes for the chewiest center.
Vegan Option: Use 170 g vegan butter, replace eggs with 80 g mashed ripe banana + 1 Tbsp ground flaxseed mixed with 3 Tbsp water (let sit 5 minutes). Texture will be softer.
Mix-Ins: Add 75 g (1/2 cup) chopped nuts or 60 g (1/3 cup) dried fruit. Keep total add-ins under 150 g to avoid disrupting dough balance. See another festive idea in these mint chocolate chip cake roll variations.
Flavor Swap: For a caramel-chocolate cookie, fold in 60 g soft caramel pieces and sprinkle with sea salt after baking.

Serving suggestions & pairings

Classic milk: Serve warm with a glass of cold whole milk or oat milk.
Coffee pairing: Strong black coffee or a cortado complements the caramelized sugars.
Ice cream sandwich: Press cooled cookies around a scoop of vanilla ice cream for a quick sandwich.
Holiday platter: Pair with other cookies like ginger snaps or the seasonal reindeer cookies with chocolate for variety.

Nutrition information (per serving)
Serving size: 1 cookie — Yield: 24 cookies

Calories: 170 kcal
Total Fat: 8 g
Saturated Fat: 4.5 g
Cholesterol: 30 mg
Sodium: 120 mg
Total Carbohydrates: 22 g
Dietary Fiber: 1 g
Sugars: 14 g
Protein: 2 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently asked questions
Q: Why did my cookies turn out dry and crumbly?
A: Most often they were overbaked or the dough was overmixed. Pull cookies when centers look slightly underdone; they firm as they cool. Use a shorter bake time and avoid mixing longer than necessary.

Q: Can I make this without eggs?
A: Yes. Use a vegan egg substitute like 80 g mashed ripe banana and 1 Tbsp ground flax seed with 3 Tbsp water (let sit 5 minutes). Expect a slightly denser, moister cookie.

Q: Can I double this recipe?
A: Yes. You can double ingredients and bake in batches. If doubling by hand, mix in a large bowl or use a stand mixer. Dough chills well in the fridge while you prepare scoops. For very large batches, bake on multiple racks one at a time for consistent heat.

Q: Can I prepare this the night before?
A: Absolutely. Mix dough, shape or scoop, and refrigerate overnight up to 48 hours. Longer chilling deepens flavor and can improve texture. Let chilled dough sit 5–10 minutes at room temperature before scooping if very firm.

Q: How long do these keep in the fridge?
A: Baked cookies keep well for up to 4 days at room temperature in an airtight container. Refrigeration is not necessary and can dry them; use the fridge only for very warm climates and consume within a week.

Q: Why didn’t my cookies spread?
A: If dough was too cold, or butter too firm, cookies may not spread. Slightly warm the dough on the counter for 5–10 minutes before scooping. Also check your baking soda for freshness.

Q: Can I use only chocolate chips instead of chopped chocolate?
A: Yes, but you’ll lose some of the melty pockets that chopped chocolate creates. Chips are formulated to keep shape and give a different texture.

Conclusion

These chocolate chip cookies are the version I return to when I want a no-fail, crowd-pleasing cookie. For more approaches and a different “best-ever” take, compare methods in this The Boy Who Bakes best-ever chocolate chip cookie recipe. If you’re curious about recipes that avoid butter entirely, this walkthrough of best ever chocolate chip cookies without margarine or butter shows how ingredient swaps change texture and flavor. Try the technique tweaks here, then explore those perspectives to find your perfect cookie.

Chocolate Chip Cookies

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Author: angela
Total Time: 60 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Soft, gooey chocolate chip cookies with crisp edges, perfect for any occasion.

Ingredients

Scale

300 g (2 1/2 cups) all-purpose flour
1 tsp (5 g) baking soda
1 tsp (5 g) fine salt
170 g (3/4 cup; 1 1/2 sticks) cold unsalted butter, cubed
150 g (3/4 cup) granulated sugar
110 g (1/2 cup packed) light brown sugar
1 large egg + 1 large egg yolk, room temperature
2 tsp (10 ml) pure vanilla extract
300 g mixed chocolate (180 g chopped bittersweet chocolate and 120 g semisweet chips)
Flaky sea salt, optional

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Instructions

Preheat oven to 160°C (325°F). Spread flour on a baking sheet and toast for 8–10 minutes. Cool completely.
In a bowl, whisk together flour, baking soda, and salt.
In a large bowl, beat cold butter, granulated sugar, and light brown sugar until smooth.
Add the egg, egg yolk, and vanilla. Beat until glossy.
Add dry mixture in two additions, mixing until combined.
Fold in chocolate with a spatula.
Chill dough for 30 minutes in the refrigerator.
Scoop portions onto a lined baking sheet and bake at 175°C (350°F) for 10–12 minutes.
Cool on baking sheet for 5 minutes, then transfer to a wire rack.
If desired, sprinkle warm cookies with flaky sea salt.