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. If you skip chilling it can dramatically change the final result I highly recommend that you do not skip it.

Chocolate Chip Cookies from Overhead

What Makes These the World’s Best Chocolate Chip Cookies?

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.

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

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, 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.

Broken in Half Chocolate Chip Cookies

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.

More Decadent Cookies

Chocolate Chip Cookies
4.89 from 9 votes

Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
One of the best Chocolate Chip Cookies you will ever try!


  • 1 ⅔ cups (208 grams) cake flour
  • 1 ⅔ cups (208 grams) bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ¼ cups (284g) unsalted butter, room temperature
  • 1 ½ teaspoons coarse salt
  • 1 cup (200g) granulated sugar
  • 1 ¼ cups (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.
  • 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.


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Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

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! 😂

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I try any and all new and different recipes for chocolate chip cookies. This is my “go to” recipe!!! For me these are the perfect cookie! The recipe has never failed me and I have made hundreds of cookies. I feel the secret is using both kinds of flour (cake and bread). Delicious!

    1. This recipe is the best an my go to cookie for all of our meetings
      If I don’t bring them they are highly disappointed. So every month I make a batch
      They do great frozen too

  2. I have not made these but I did make your Chocolate Ooey Gooey Butter Cookies. They were fantastic. I adapted that recipe for a SOFT chocolate chip cookie. I used the following: 1 stick salted butter softened, 8 oz. cream cheese softened, 1 cup brown sugar, 1 large egg room temperature, 2 teaspoons vanilla extract, 2 cups all-purpose flour, 2/3 cup confectioners’ sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 10-ounce bag of mini-chocolate chips. I have received rave reviews on how good they are. So thank you for your original recipe!

  3. Would like to be on your mailing list. I inadvertently deleted the sign up for your recipes request. Chocolate chip cookies look fantastic!!!

  4. I’ve made this recipe many times and can concur that these are the BEST chocolate chip cookies EVER!

  5. What happened????!!!????

    can’t get the dough out of the dish I chilled it in. It’s like cement!!! Very crumbly when I pick it out-and would never even form a ball.

    What happened!!???

  6. I followed your recipe and my cookies ended up quite thin, very similar to your old photos. How can I improve?

  7. Tried this receipt for the St. Joseph alter and didn’t really get too try them. The only thing is that my cookies didn’t look any way shape or form like the pictures. I really would like to know what size cookie scoop is used. My cookies were bigger and a lot flatter. I formed the dough in a between a small and medium ball. I know that it’s me that was the problem because it didn’t look like the picture. Wish there was a area on Amanda Rettke’s web site to ask questions or maybe there is but didn’t see it. Still gave it a five star rating.

    1. This is where you ask the questions. 🙂 This is what step #8 in the instructions says:
      Drop spoonfuls (2-3 tablespoons) of dough onto baking sheet. Bake for 10-12 minutes.
      Sometimes the cookies can be flatter if the butter is too warm, if the oven isn’t hot enough, or if the baking sheet is dark.

    1. No. Bread flour has a higher protein content resulting in a chewier and fluffier/higher raised product. You can substitute all purpose flour for bread flour 1:1, though the texture of the end result will not be the same. I had to Google this to find out the difference, as I was wondering about the difference. You can make bread flour using all purpose flour by adding vital wheat gluten.

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