Chocolate Chip Cookies

filed under: Cookies on May 21, 2019

The Best Chocolate Chip Cookies ever! These cookies are taste tested and kid-approved. Melt-in-your-mouth chocolate chips in the perfect cookie dough batter. If you love cookies as much as I do, don’t miss my 50 Best Cookie Recipes!

Chocolate Chip Cookies being Picked up

The Best Chocolate Chip Cookies! (Maybe?)

Year after year Chocolate Chip Cookies are rated the most popular by people all over the world. There is something magical about a rich and buttery dough packed with perfect chocolate morsels. Not only does it taste amazing, but it often takes us back to the wonderful memories of childhood.

But there is something that makes this recipe different. The chilling. And if you don’t chill the dough it will change the texture and consistency. I found out that folks often skip the chilling. It can dramatically change the final result I highly recommend that you do NOT SKIP CHILLING. If you can’t resist snacking or popping them in the oven right away, try making a double batch. It’s worth it.

So be sure you plan ahead. After assembling the dough, chill it for at least 24 hours before baking it, preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer, richer dough.

Chocolate Chip Cookies from Overhead
The Best Chocolate Chip Cookies

Homemade Chocolate Chip Cookie Recipe

These cookies are good. Really, really good. There is a reason the New York Times picked them as their favorite chocolate chip cookie recipe! They have a crispy exterior and a soft, chewy interior. They are loaded with chocolate and it’s the perfect complement to the buttery cookie dough.

What makes these the world’s best Chocolate Chip Cookie recipe?

It was originally created by Jacques Torres and shared in the New York Times. His attention to detail, to the use of flours and chilling time, make a big difference in the final result with this cookie. Folks who love cakey chocolate chip cookies love this cookie. Folks who love chewy chocolate chip cookies love this recipe. Everyone loves it!

Chocolate Chip Cookies
Chocolate Chip Cookie Recipe

How long do you cook Chocolate Chip Cookies? The cookies bake for 10-12 minutes at 350°F. Remove them when they are light golden brown on the edges.

Can I make bigger/smaller Chocolate Chip Cookies? You can! A giant chocolate chip cookie uses a 1/2 cup of batter per cookie and bakes for 16-20 minutes, but you can size them down to 1-2 tablespoons for smaller cookies.  (and keep an eye on them in the oven if you are making minis)

Can I customize my Chocolate Chip Cookies? Absolutely. Swap the chocolate chips for peanut butter chips for even more peanut butter flavor. Use all milk chocolate, or all dark chocolate, or even white chocolate chips. Add flaked sea salt to the top. Heck, you can even add some drizzled chocolate to really make these amazing!

Can Chocolate Chip Cookies be gluten-free? I believe they can, but I haven’t tested this recipe specifically. If you substitute the flour for 1:1 gluten-free flour, the recipe should work. This will change the texture slightly.

Can You Freeze Chocolate Chip Cookies? Yes! To freeze baked cookies just arrange them on a cookie sheet and place in the freezer for about 30 minutes. Remove and then place the cold cookies into an air-tight container in layers separated by parchment or a freezer-safe sealable plastic bag that you can get most of the air out of. Freeze for up to 3 months!

Can You Freeze Chocolate Chip Cookie Dough? Absolutely! This is my favorite method. I scoop out the dough with an ice cream scoop and place very close together on a baking sheet. Freeze the cookie dough for about 30 minutes, or until very cold. Place the dough balls into a freezer-safe sealable plastic bag or an airtight container. When you are ready to bake just thaw overnight or feel free to bake them right from frozen, just add 3-5 minutes to your baking time.

Broken in Half Chocolate Chip Cookies

Looking for More Cookie Recipes?

Giant Monster Cookies

Ooey Gooey Butter Cookies

Peanut Butter Blossoms

Pecan Sandies

Banana Chocolate Chip Cookies

5 from 5 votes
Chocolate Chip Cookies
Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins

One of the best Chocolate Chip Cookies you will ever try!

Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, Spider Chocolate Chip Cookies
Servings: 24
Calories: 167 kcal
Author: Amanda Rettke
  • 1 2/3 cups (208 grams) cake flour
  • 1 2/3 cups (208 grams) bread flour
  • 1 1/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 1/4 cups (284g) unsalted butter, room temperature
  • 1 1/2 teaspoon coarse salt
  • 1 cup (200g) granulated sugar
  • 1 1/4 cup (10 ounces or 225g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons McCormick vanilla extract
  • 16 ounces (about 3 cups) chocolate chips or chunks (I use a combination of both and reserve a few to place on top of the cookie before baking)
  1. Sift flours, baking soda, baking powder and salt into a bowl and set aside.
  2. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy, 3 to 5 minutes.

  3. Reduce speed and add eggs one at a time, then add vanilla.
  4. Slowly add dry ingredients, mixing until just combined.
  5. Fold in chocolate chips by hand. Refrigerate dough for24-36 hours.


  7. When ready to bake, preheat oven to 350°F. Remove dough from refrigerator and allow to come to room temperature.

  8. Drop spoonfuls (2-3 tablespoons) of dough onto baking sheet. Bake for 10-12 minutes.

  9. Cool on wire rack.

Recipe Video

I recently updated the images for this recipe 5/22/19. Thought I would leave the old pictures so you can laugh with me at how bad they are! 😂









First Time Here?

Check out my 50 Best Cookie Recipes in the World!

You might want to check out my world famous original Rose Cake.

(Video Tutorial : Four minutes long and a fully frosted cake… it’s really that easy!)

or how about the heart cake that was featured on Martha Stewart?

Feeling happy and love color?  Check out the Rainbow Pancakes that caused a National stir.

Hope you find something you like!

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  • Whitney Taylor says:

    Would I need to change anything in the recipe due to living at a higher elevation?

  • Pam says:

    These were delicious but mine turned out like your old picture and not like your current one where they are thick and cakey. What could I be doing wrong?

  • Jennifer Mooney says:

    Can I use all purpose flour instead

  • nora says:

    Amanda, may I know what is the advantage of adding bread flour?

  • Liz says:

    These look so awesome…with time at home, I just HAD to make them since my husband and I are such Chocolate Chip Cookie fans. I must have done something wrong..I followed the recipe to a “T”..chilled them in the refrigerator for 36 hours. They are somewhat bland…tried baking different sizes to see if that made a go…has anyone else had the same experience?? Would love to have made this work…

  • Laurel Johnsonq says:

    These may very well be the best chocolate chip cookies. Just before putting these in the oven there was this moment where I wondered if the internet was messing with me. Making me buy two different kinds of flour and chill the dough for 36 hours with the promise of the ultimate cookie. Rest assured it’s no hoax, these are excellent cookies. Thanks for the recipe

  • Sharon says:

    how long can you freeze already baked cookies?

  • Eva M Johnson says:

    Everything was clear til I started reading the instructions. When I got to step 3 instructing me to add eggs one at a time, I couldn’t find eggs in the list of ingredients.So how many eggs?

  • Eva M Johnson says:

    Where in the ingredient list is the number of eggs I need to use

  • Ginny says:

    I will be baking these very soon. Can I use the homemade (substitutions) for the cake and bread flours? Thanx for your response

    • Amanda Rettke says:

      Yes, it should work.

  • Dorothy Miramontes says:

    Thanks for sharing such a great recipe. I feel like the combination of cake and bread flour make these cookies fool proof for baking and their soft and chewy texture is spot on.

  • Betty says:

    Can you use just all purpose flour
    I’ve seen several ask but no answer
    So I’m asking
    Is there a reason for using bread & cake flour
    I hope you answer this cause I’m wanting the answer to weather or not you can use all purpose flour instead of the 2 flours
    Thank You

  • Steph says:

    Isn’t this The NY Times recipe ?

    • Amanda Rettke says:

      I answer this right in the post: What makes these the world’s best Chocolate Chip Cookie recipe?

      It was originally created by Jacques Torres and shared in the New York Times. His attention to detail, to the use of flours and chilling time, make a big difference in the final result with this cookie. Folks who love cakey chocolate chip cookies love this cookie. Folks who love chewy chocolate chip cookies love this recipe. Everyone loves it!

  • Gloria Bernal says:

    Your baking site is the best. I have told everyone I know about your page when talking about recipes. You are fabulous. I love your creative mind.
    Thank you
    Gloria Bernal

  • Lori says:

    Second time making these and definitely a keeper. Delicious and so soft. I make the batter and freeze it to make a few fresh cookies each day (after dinner snack) 🤗. The first time I made it I had finished up bags of chips I already had open and the family liked it so I stuck with it. I used chunk chocolate chips, peanut butter chips and mini m &m’s. So good! Thank you for sharing!

  • Carrie Stephens says:


  • maria in nj says:

    Amanda will the cookies “melt” to flatten in the oven or after scooping them on the baking sheet do you have to flatten them down? I am looking for a melting recipe!!

  • Casey says:

    This is it! These are THE BEST cookies I have ever made – chewy, crispy, fluffy… I don’t know how it’s even possible! I just went through my Pinterest account to delete every other cookie recipe I had saved lol!!! This will be my go-to recipe from here on out. Thank you!

  • Pat says:

    If I plan to freeze dough balls would it still be necessary to refrigerate dough 24-36 hours before popping into freezer?

    • Amanda Rettke says:

      Nope. 🙂

  • JoNeita Fleeman says:

    Just wondering why use cake flour and bread flour? Bread flour is higher in protein and cake flour has very little. Bread flour is higher in gluten, why not regular flour. Just confused.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.