Here’s a very long, detailed, bakery-style, SEO-optimized recipe for the Best Chocolate Chip Cookies — crispy on the edges, soft and gooey in the center, buttery, rich, and loaded with melty chocolate chips. 
This recipe has everything you want in a perfect chocolate chip cookie — chewy texture, golden color, deep caramel flavor, and that irresistible aroma that fills your whole kitchen.
The Best Chocolate Chip Cookies Recipe
Prep Time:
20 minutes
Chill Time:
30 minutes (optional, but highly recommended)
Cook Time:
10–12 minutes
Total Time:
1 hour (includes chill time)
Yield:
About 24 cookies
Why You’ll Love This Recipe
These Best Chocolate Chip Cookies are everything you dream of in a homemade cookie — thick, chewy, soft, slightly crisp around the edges, and filled with gooey pools of chocolate.
You don’t need any special tools or fancy ingredients — just real butter, brown sugar, vanilla, and chocolate chips.
The secret? A balance of white and brown sugar for perfect chewiness, the right amount of baking soda for lift, and a brief chill for that classic bakery texture.
Ingredients
Dry Ingredients:
- 2¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup (225 g) unsalted butter, softened (or melted and slightly cooled for chewier cookies)
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
Mix-Ins:
- 2 cups (340 g) semi-sweet chocolate chips or chunks
- ½ cup (50 g) chopped walnuts or pecans (optional but adds great texture)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line two large baking sheets with parchment paper or silicone baking mats for easy cleanup and even baking.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
Set aside. This step ensures your leavening agents distribute evenly, preventing flat cookies.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, use a hand or stand mixer to beat together:
- Butter
- Brown sugar
- Granulated sugar
Beat on medium speed for 2–3 minutes, until light, fluffy, and pale.
This step is key — it incorporates air into the dough, giving your cookies a soft and tender texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, followed by the vanilla extract.
Mix until fully combined, scraping down the sides of the bowl as needed.
The dough should look creamy and slightly glossy at this stage.
Step 5: Add Dry Ingredients
Gradually add the dry ingredients to the wet mixture on low speed.
Mix just until no streaks of flour remain — don’t overmix, or your cookies will be tough.
The dough should be thick, soft, and a little sticky.
Step 6: Add Chocolate Chips and Nuts
Fold in the chocolate chips and nuts (if using) with a spatula or wooden spoon.
Make sure they’re evenly distributed so every bite has chocolatey goodness.
Step 7: Chill the Dough (Optional, but Highly Recommended)
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours).
Why chill the dough?
- It solidifies the fat, resulting in thicker cookies.
- It deepens the flavor as the sugars hydrate and caramelize better during baking.
Step 8: Scoop and Shape
Use a cookie scoop (about 1.5 tablespoons) or roll the dough into balls about 1½ inches wide.
Place them on your prepared baking sheets, spaced 2 inches apart to allow for spreading.
For extra bakery flair, press a few extra chocolate chips on top before baking.
Step 9: Bake to Golden Perfection
Bake for 10–12 minutes, or until the edges are golden brown but the centers still look slightly soft.
Pro Tip: The cookies will continue to bake on the hot pan after removing from the oven — so don’t overbake!
Step 10: Cool and Enjoy
Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, they’ll be perfectly chewy inside and slightly crisp outside — pure cookie heaven!
Storage Tips
- Room Temperature: Store cookies in an airtight container for up to 5 days.
- Freezer (Dough): Scoop the dough into balls, freeze on a tray, then transfer to a bag — freeze for up to 3 months.
- Freezer (Baked): Freeze fully baked cookies for up to 2 months. Warm them in the oven for 2–3 minutes to revive that fresh-baked texture.
Tips for Perfect Chocolate Chip Cookies
- Use real butter — Margarine won’t give the same rich flavor.
- Don’t skip chilling — It prevents spreading and enhances flavor.
- Measure flour correctly — Spoon and level to avoid dense cookies.
- Use a mix of chocolate — Semi-sweet + dark + milk chips create depth.
- Finish with sea salt — A sprinkle on top balances the sweetness.
- Undercook slightly — Cookies firm up as they cool, giving that chewy center.
Flavor Variations
- Brown Butter Cookies: Brown the butter before mixing for a nutty, toffee-like flavor.
- Chunky Style: Use chopped chocolate bars instead of chips for big molten pockets.
- Oatmeal Chocolate Chip Cookies: Replace ½ cup flour with rolled oats.
- Espresso Twist: Add 1 teaspoon espresso powder to enhance the chocolate flavor.
- Stuffed Cookies: Add a piece of caramel or peanut butter cup to the center before baking!
Nutrition Information (Per Cookie)
(approximate values)
- Calories: 220
- Total Fat: 11 g
- Saturated Fat: 6 g
- Carbohydrates: 28 g
- Sugar: 18 g
- Protein: 2 g
- Fiber: 1 g
SEO Keywords
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Final Thoughts
These truly are the Best Chocolate Chip Cookies — soft, chewy, buttery, and absolutely irresistible. Every bite bursts with melty chocolate and a perfect balance of flavor.
Whether it’s a rainy afternoon, a bake sale, or a midnight craving, this cookie recipe never fails.
Bake them once, and you’ll never need another chocolate chip cookie recipe again.