Best Chocolate Chip Cookies Recipe

Why You’ll Love This Recipe

I like this recipe because it delivers bakery-style cookies without any fuss. The melted butter makes the dough easy to mix by hand, and the mix of brown sugar and granulated sugar gives the cookies a chewy texture with just the right amount of crispness. I enjoy how versatile it is too—whether I make them large and indulgent or smaller for sharing, they always turn out delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients

• 1 1/3 cups (170g) all-purpose flour, spooned and leveled

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 3/4 tsp kosher salt

Wet Ingredients

• 1/2 cup (112g) unsalted butter, melted and cooled

• 1/2 cup (100g) light brown sugar, packed

• 1/3 cup (70g) granulated sugar

• 2 tsp vanilla extract

• 1 large egg

Other

• 1 1/2 cups (250g) semisweet chocolate chips, plus more for topping

• Flaky sea salt, for sprinkling

Directions

1. I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt.

3. In a large bowl, I mix the melted butter, brown sugar, granulated sugar, vanilla, and egg until smooth.

4. I stir the dry ingredients into the wet mixture until just combined.

5. I fold in the chocolate chips.

6. I scoop the dough into balls (about 2–3 tablespoons each for large cookies) and place them on the baking sheet, leaving room to spread.

7. I top each dough ball with a few extra chocolate chips and a sprinkle of flaky sea salt.

8. I bake for 12–15 minutes, until the edges are golden and the centers look slightly underbaked.

9. I let them cool on the baking sheet for 5 minutes before moving them to a wire rack.

Servings and timing

This recipe makes about 9 large or 12 regular cookies. The prep takes about 10 minutes, and baking takes 12–15 minutes, so they’re ready in around 30 minutes from start to finish.

Variations

Sometimes I swap semisweet chips for dark chocolate chunks when I want a richer flavor. I’ve also mixed in chopped walnuts or pecans for crunch. Around the holidays, I like using white chocolate chips and dried cranberries for a festive twist.

Storage/Reheating

I keep these cookies in an airtight container at room temperature for up to 4 days. If I want them warm and gooey again, I reheat one in the microwave for 8–10 seconds. They also freeze well—I freeze both baked cookies and unbaked dough balls for up to 3 months, baking the dough straight from frozen with a couple extra minutes added.

FAQs

Why do my cookies spread too much?

That usually happens when the butter is too hot or the dough wasn’t chilled long enough. I make sure the butter has cooled slightly before mixing.

Can I chill the dough before baking?

Yes, chilling the dough for 30–60 minutes helps the cookies hold their shape and develop deeper flavor.

What kind of chocolate chips work best?

I like using quality semisweet chocolate chips such as Guittard or Ghirardelli, but chocolate chunks also work beautifully.

Can I make smaller cookies with this recipe?

Yes, I scoop about 1 tablespoon of dough for smaller cookies and bake for 9–11 minutes.

How do I get bakery-style thick cookies?

I use slightly larger scoops of dough and chill them for 1 hour before baking so they spread less and stay thick.

Conclusion

These chocolate chip cookies are chewy, chocolatey, and perfectly balanced with a touch of sea salt. I love how quick and reliable the recipe is, whether I’m baking a small batch for myself or a big tray for friends. They’re everything I want in the perfect cookie—soft centers, crisp edges, and plenty of melty chocolate in every bite.

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