Chocolate Chip Cookie Recipe
This best chocolate chip cookie recipe delivers soft, chewy, and chocolatey cookies with the perfect balance of crisp edges and gooey centers. Whether you're a beginner or an experienced baker, this foolproof recipe will help you make bakery-style cookies at home. Using high-quality chocolate and melted butter enhances the texture and flavor, making these cookies the best chocolate chip cookie recipe of all time.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Wire cooling rack
Ingredients
- Dry Ingredients:
- 2 ¾ cups 345g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- Wet Ingredients:
- 1 cup 226g unsalted butter, melted
- 1 cup 200g brown sugar
- ½ cup 100g granulated sugar
- 2 large eggs or egg substitutes for a best chocolate chip cookie recipe without eggs
- 2 tsp vanilla extract
- Add-ins:
- 2 cups 340g semi-sweet chocolate chips
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat the Oven
- Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Mix the Dry Ingredients
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- Prepare the Wet Mixture
- In a separate large bowl, beat together melted butter, brown sugar, and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine Dry & Wet Ingredients
- Gradually mix the dry ingredients into the wet mixture. Stir until just combined (avoid overmixing).
- Fold in Chocolate Chips
- Gently fold in the chocolate chips and nuts (if using).
- Scoop and Bake
- Using a cookie scoop or tablespoon, drop cookie dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges turn golden brown and the centers look slightly underbaked.
- Cool and Serve
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
For a softer texture: Use more brown sugar than white sugar.
For a richer flavor: Try the best chocolate chip cookie recipe brown butter by browning the butter before mixing.
For extra chewiness: Chill the dough for at least 30 minutes before baking.
Eggless Version: Replace eggs with ½ cup unsweetened applesauce or 2 tbsp flaxseed mixed with 5 tbsp water.
Storage: Store cookies in an airtight container for up to a week or freeze the dough for later use.