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!
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.
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!
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.
Looking for More Cookie Recipes?
One of the best Chocolate Chip Cookies you will ever try!
- 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)
-
Sift flours, baking soda, baking powder and salt into a bowl and set aside.
-
Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy, 3 to 5 minutes.
-
Reduce speed and add eggs one at a time, then add vanilla.
-
Slowly add dry ingredients, mixing until just combined.
-
Fold in chocolate chips by hand. Refrigerate dough for24-36 hours.
-
DO NOT SKIP REFRIGERATION.
-
When ready to bake, preheat oven to 350°F. Remove dough from refrigerator and allow to come to room temperature.
-
Drop spoonfuls (2-3 tablespoons) of dough onto baking sheet. Bake for 10-12 minutes.
-
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!
Is this chewy or crispy cookies?
Why do I have to refrigerate??
I love what u do thanks for show me your baking I love them move video thanks u alot
The Chocolate Chip Recipe won’t copy. I have tryed it twice and when you press print it isn’t printing.
I followed this to the letter. The dough was way too dry-even crumbly. A real pain to make into portions.
Should add 1 more egg.
Tasted fine though.
I don’t understand the chocolate cookie recipe
Can this cookie dough be frozen? I would like to only make a few cookies at a time instead of a whole batch.
Thank you
This is a great recipe. Have made perfect cookies every time but the first time when the dough was crumbly and difficult to work with. The next time I put the whole batch in large Ziploc baggies and it stayed moist and useable. I will use this recipe every time I can wait for the full 24 hours.
finally found a nice normal looking perfectly chewy choc chip cookie, ty!
Can you freeze the Chocolate Chip Cookie Dough as you would the Pecan Sandies?
At what temperature?
The best cookies I’ve ever made and they are a HUGE hit with the family!
Oh my stars! This recipe looks delicious. I’m dying to try it!
Very nice cookies..will make again and again…
😍❤️👍🏻
This is my go to recipe for Choc chip cookies. These are so goo and so worth waiting for. They are chewy and have a nice crisp around the edges. I make the dough. Scoop into balls and line them all up on my tray, wrap it and fridge them. In a couple days when ready, I can pull out whatever I want and bake them straight from the fridge. I don’t have to fuss with letting the dough come to room temp to roll them. They don’t look done when I take them out cuz it continues to brown on the hot trays. If I don’t need to bake them all, I freeze the rolled dough and bake at a later time. I make with all different chips too and nuts. Thanks for sharing and everyone I’ve shared with loves them too!
Hi, I have tried this recipe 3 times now and each time the dough just all melds together on the tray bubbling. I refrigerate for 24 hrs as stated. I also have a problem with the way the ingredients are set out e.g. is it one and a quarter teaspoons of baking soda and one and a half teaspoons of baking powder and one and a quarter pounds chocolate chips and one and a half teaspoons of coarse salt.??I’m fine with the flours – 8 1/2 ounces bread flour and 8 1/2 ounces cake flour and 10 ounces of light brown sugar. If someone could please explain the ingredient quantities for us because the way they are written is confusing and I’ve wasted 3 lots of dough. An answer would be greatly appreciated. I live in Australia.
Am I the only one who when I weigh the 8.5 ounces of bread flour it’s way more than 12/3 cups? So is it 8.5 ounces or 1 2/3 cups?
I love all of your recipes that I have tried.
Totally trying this tonight! Baking cookies is my favorite thing ever
xx
kh
How much cocoa would you recommend if I want to make the cookie as chocolate flavor cookie?
Thanks!
baking cookies is my favorite thing ever
finally found a nice normal looking perfectly chewy choc chip cookie
Thank u🌹
Sounds. Delicious. Wake flour add a type of goodness so it makes sense to. Chill the dough