This is without-a-doubt your new go-to chocolate chip cookie recipe and for so many reasons! The dough does not need to be chilled, they can be mixed by hand, and they turn out perfect every single time. They have a rich flavor and are soft on the inside but crisp and chewy on the outside. I’ve also included my top cookie bake tips to ensure your cookies turn out just right!
What makes these the best chocolate chip cookies?
When I think chocolate chip cookie, this is the exact cookie I picture. They’re soft and melty on the inside, crispy and chewy on the outside, spread beautifully in the oven, and are loaded with chocolate chips. Oh, and let’s not forget the sea salt on top!
But the reason why I love this recipe so much is because of how quick and easy they are to make. Usually to get the most flavor out of your cookies, the dough is chilled overnight. This helps the flour fully absorb, giving you a cookie with a chewier texture and stronger flavor.
With these cookies, you can all that flavor and texture but without the chill time! Right after the dough is mixed, they’re ready to scoop and bake.
Another major reason why this recipe is SO good is that you don’t need special mixing equipment. All you need is a bowl, a whisk, and a rubber spatula. So not only is the dough quick to make, but clean up is also super fast.
In the end you’re left with the perfect chocolate chip cookie. Each bite just melts in your mouth, and the sound of sinking your teeth into this cookie is something you just have to experience to understand!
Chocolate chip cookie recipe baking tips
I have made maaaaannnyy cookies in my day, and it’s even the largest dessert category on my blog. Throughout the years, I’ve picked up some important tips and tricks to ensure my cookies turn out perfect every time. Here are some of my secrets so you too can up your cookie baking game:
1. Properly measure the flour – I say this in every post, and for good reason. It’s the number one reason why most recipes fail, especially for cookies. If there’s too much flour, the cookies will turn out dry and they will not spread. If you can, measure the flour with a food scale. Otherwise, to ensure you use the exact amount needed, gently spoon the flour into your measuring cup and level if off with a flat edge. If you scoop directly into the flour container, it packs it down into the cup which could leave you with 1/4 cup or more of added flour.
2. Know your butter – The type of butter you use can make a big difference. You would think that a really high-quality European style butter would make this recipe even better, and you may be right. But most cookie recipes are made with basic unsalted butter. If you try to use something that’s a bit more rich, it can throw off the entire cookie. Different butters have different water to fat ratios. If your butter contains too much fat, it could cause the cookies to be too soft, greasy, or spread too much in the oven. When it doubt, stick with plain old unsalted butter.
3. 2 sugars are better than 1 – There’s a reason why I choose to use both light brown sugar and granulated sugar in this recipe, so don’t make any substitutions. The molasses in the light brown sugar is what gives these cookies that soft but chewy texture. On the other hand, granulated sugar is what gives you that golden and crisp ring around the edge. Utilizing both sugars is what gives you a well rounded cookie, one that’s soft in the middle and chewy on the oustide.
4. The larger the scoop, the better – Not only do I just desire a bigger cookie, but large cookies bake much better than smaller cookies. 2oz is the sweet spot, so I highly recommend adding a 2oz scoop to your baking kit. Otherwise, you can use 1/4 measuring cup which is also equal to 2oz. Larger cookies bake better because there’s more surface area to cover. It takes the heat of the oven much longer to penetrate the center of the cookie. So as it heats, the outer layers of the dough begin to melt, darken, and crisp while the center stays soft and tender. With a smaller cookie, this process happens too quickly and there just isn’t enough dough in the center of the cookie for you to achieve that soft and gooey texture.
5. Don’t over bake – The cookies are ready when they look exactly like the picture above (and this goes for most cookies). You always want to pull the cookies when the edges are golden brown and the center looks pale, puffed, and slightly underdone. What most people don’t realize is that cookies continue to bake outside of the oven. It’s not much, but the residual heat transforms the center of the cookie from goopy and doughy to soft and melty. Then, as they cool, they will deflate and flatten. This compacts that soft and slightly underdone center, giving you the PERFECT texture right in the middle.
6. Don’t skip the sea salt – A light sprinkling of sea salt on top of warm chocolate chip cookies makes a world of a difference. The salt helps balance out the sweetness of the cookie, but also brings forward that chocolate flavor. Just that tiny pinch gives the cookies a much stronger flavor, and once you try it you’ll never go without it!
How can I make these cookies gluten free?
I don’t recommend tweaking this recipe, because you don’t mess with perfection! But I do have a dedicated gluten free chocolate chip cookie recipe that is SO good. I’ve had people tell me they can’t even tell they’re gluten free!
Can I freeze the cookie dough?
Yes! Scoop the cookie dough and chill the dough balls until they’re semi-firm (about 1 hour). Then place the dough balls into a freezer safe container or bag and store for up to 1 month. When you’re ready to bake a cookie, preheat the oven to 340F (yes, 10 degrees lower), and bake for an additional 2-3 minutes. The lower temperature will prevent the edges from browning too quickly.
How long do these chocolate chip cookies last?
Store the cookies in an air tight container at room temperature for up to 6 days. If you want to keep them soft, place a slice of white bread in the container with the cookies. This will help prevent them from drying out.
For more of my top chocolate chip cookie recipes, check out my:
- Butter Pecan Chocolate Chip Cookies
- Salted Butterscotch Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Gluten Free Chocolate Chip Cookies
- Salted Caramel Chocolate Chip Cookies
Make sure to tag me @butternutbakery on Instagram and comment below if you make these Chocolate Chip Cookies. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Watch how to make the best chocolate chip cookies:
BEST Chocolate Chip Cookies
- Total Time: 30 minutes
- Yield: 9 large or 12 regular cookies
Description
This is your new go-to chocolate chip cookie recipe! It’s no chill, mixed by hand, and they’re ready in 30 minutes. They turn out soft and gooey on the inside and crisp and chewy on the outside.
Ingredients
- 1 1/4 cups (165g) all purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 cup (110g) unsalted butter, melted and cooled
- 1/2 cup (100g) light brown sugar, packed
- 1/3 cup (75g) granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 1/2 cups (240g) semisweet chocolate chips (I like Trader Joe’s, Guittard, or Ghirardelli) + more for topping
- Flaky sea salt
Instructions
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- In a medium sized bowl, whisk together the flour (see notes on how to properly measure), baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, add the melted and cooled butter, brown sugar, and sugar. It’s important that the butter is not hot, but it can be slightly warm. Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency (see picture in post for reference).
- Whisk in the egg and vanilla until smooth.
- Pour in the dry ingredients and use a rubber spatula to fold to combine. Leave a few streaks of flour and pour in the chocolate chips. Continue to fold the dough until the chocolate chips are dispersed and the flour is completely blended in. Do not over mix.
- A large 2oz cookie scoop (or 1/4 measuring cup) is preferred for this recipe. Scoop 5 cookies onto the baking sheet and bake for 12-15 minutes (12 for a more gooey cookie, 15 more a more well done cookie). If you do not have a large scoop or prefer regular-sized cookies, scoop 6 cookies onto the baking sheet and bake for 10-12 minutes.
- The cookies are ready when they have a golden ring around the edge but are pale and puffed in the center (see the photo above of the cookies inside the oven for reference). And if your cookies spread too much, use a fork to nudge in the sides immediately after the cookies are pulled from the oven.
- When they’re fresh from the oven, top with a few extra chocolate chips and sprinkle with sea salt.
- Transfer to a cooling rack and continue to bake the rest of the dough.
- Let the cookies cool for about 20 minutes before eating. They’re best when they’re slightly warm and the chocolate chips are still melty. Enjoy!
Notes
FLOUR – If you have a food scale, weigh out your flour to ensure accuracy. Otherwise, spoon the flour into your measuring cup and level it off. Don’t shake it down, pack it in, or scoop directly into the flour bag or container. This compacts the flour which will lead to too much flour in the dough. If there’s too much flour, the cookies will not spread properly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate chip cookies, chocolate chip cookie recipe, chewy chocolate chip cookies, best chocolate chip cookies
Lola says
BEST CHOCO CHIP EVER OUT THERE! Tried almost everything from the Internet since the start of lockdown and this just hit the spot big time. Just wondering if I can just add 1 cup of walnuts to the recipe. Will it affect the texture or dry the output?
★★★★★
Jenna says
You can add the nuts! It should be OK 🙂
Dori Klokow says
Very comparable to toll house, has a great chewiness to it. Added some chopped pecans for something different. Very good!!
★★★★★
Jenna says
Sounds delicious!
Rebeca says
This just became my go to chocolate chip cookie recipe! They’re the perfect texture with the perfect amount of chocolate and so delicious. Even my fiancé (who’s not a big sweets person) couldn’t stop raving about them!
★★★★★
Jenna says
Wow that’s incredible! Thank you!
Deb says
Divine…😋
I’ll never use another chocolate chip cookie recipe again. Bye Bye T. House!
Thank you Jenna!
★★★★★
Jenna says
Wow! Thank you!
Venessa says
Hi…..do i put the rest of the dough in the fridge while the cookies bake…or leave it on the counter….thanks
Jenna says
It’s OK to leave out!
Sam says
The best recipe! Loved that there was no chill time and it was a super quick and easy recipe, which is what I needed with guests coming over last minute. Had to sub the light brown sugar for dark brown as it was all I had on hand. I also replaced half the vanilla with peppermint because I was looking for a choc chip peppermint cookie. SO glad I chose to make this one. Thanks Jenna 💖
★★★★★
Jenna says
Sounds amazing! Thanks for sharing!
Venessa says
I tried your recipe…the dough came out a bit soft although i used a scale to measure the flour. Not sure what i did wrong.They did spread alot. Cookie was delicious, crisp on the outside and soft and chewy in the inside. Do u store the dough in the fridge while the first batch is baking. Thanks
★★★★★
Rose says
Hi! Would it be okay to brown the butter for this recipe or will it change the outcome? And would chopped chocolate be okay instead of chips? So keen to make these!!
Jenna says
If you brown the butter, I suggest adding a couple extra tablespoons as water will evaporate out as it cooks. Then measure the butter to make sure you end up with exactly 1/2 cup. Let it cool for at least 20 minutes before using. And yes chopped chocolate is fine!
Venessa says
Tried the recipe again….and it was perfect….definitely a keeper
★★★★★
Jenny says
Ok this is our favorite CCC recipe!!! I love that I don’t have to worry about having butter softened and that I don’t have to break out my mixer so the kids get to do more. We will be having this on repeat!!!! Thank you for sharing!!!
★★★★★
Jenna says
Yay! You are so welcome!
Elizabeth says
Honestly one of the best cookies I’ve done and tried. They were a big hit at my family’s house and everyone loved them!
★★★★★
Jenna says
Whoooo! Thanks for sharing!
Dana says
These are delicious!! I have always loved chocolate chip cookies over all other types. I make them fairly often and these take the cake. I love that these can be hand mixed and they are full of chocolate chips. They are actually better the next day as they set up nicely and have a great chewy texture. Making for the second time already and only tried them the day before yesterday 😆
★★★★★
Jenna says
Yay! Thanks for sharing!
Aaruni says
When she says it is best and it is best! Just the perfect texture.
Crispy and gooey. Loved it!
★★★★★
Lori says
Hello! I know times can vary, but approximately how long do you let the butter cool? Thank you!
Jenna says
About 15 minutes!
Lori says
Thanks for getting back to me! I’ve been making these for quite a few months and they are always delicious, but not consistent (user error). I think it might be the butter! Also when you double the recipe and add 2 eggs, should you add one at a time and stir or both? Thanks again!
Rotem says
Hi! Would I be able to use gluten free 1:1 flour?
Jenna says
I suggest trying my gluten free chocolate chip cookies instead 🙂
Natalie says
I have been making these cookies consistently since last fall. My husbands team at his office requests them regularly. You will not regret making these. Incredible!!
★★★★★
Jenna says
Aw yay! Thanks for sharing!
Stephanie D says
I just made these and I LOVE THEM!!!
★★★★★
Jordan says
I’m looking for a super soft gooey cookie cake. This recipe looks fantastic but I’m wondering if you think I could use all the dough in one larger cookie in a 10” round? And for how long I’m the oven?
Jenna says
In that case I would recommend my chocolate chip skillet cookie!
Paris says
I never leave comments, but I had to on this one! I’ve tried several different cookie recipes, and always ended up just buying the store bought, because I could never get that gooey middle. These turned out so perfect, my 2 girls, 7 and 8 years old helped me make them, I was a little worried because mine didn’t look as thick as yours in the picture, but my girls and I were having fun so I didn’t care that much, we just went with and OMG, these turned out amazing!!! My husband didn’t believe we made them from scratch at first, he thought I had bought dough! Thank you so much for this recipe! It will be used by my family for years to come! My girls were so excited they made something so yummy!❤
Jenna says
Oh yay!! So glad you enjoyed the recipe!
Amanda says
I have been experimenting with CCC recipes. I want to be the mom that makes the best!! ;). Well, you have given me a reason to stop looking. I’m a peanut butter freak so I added to some pb chips to half the dough but other than that NOTHING needs to be changed. These are amazing. Nutritional facts, by chance???
Jenna says
Omg that sounds amazing!! Honestly, it’s probably not worth knowing the nutrition facts 😉