The very finest chocolate chip cookie recipe is this one. Just take it from the 14,000 community members of Allrecipes who have praised it! These chewy, soft, and utterly delectable chocolate chip cookies are a household favourite. Your go-to chocolate chip cookie recipe will rapidly become one of our top recipes.
Everyone should have a go-to recipe for classic chocolate chip cookies, and this is mine. It is the best recipe for chocolate chip cookies ever. I’ve been making these for a long time, and everyone who has tried them agrees that they are delicious!
Additionally, there aren’t any odd ingredients, no chilling, etc. It’s a straightforward, easy-to-make, incredibly delicious chocolate chip cookie that bakes up perfectly every time.
These chocolate chip cookies are perfect in every way. Chewy and crunchy. Fully baked but still doughy. Perfectly sweet and buttery.
How to Make Chocolate Chip Cookie?
Watch the video after we go through each step of baking chocolate chip cookies.
Chocolate Chip Cookie Dough
The dry ingredients are combined in a medium-sized bowl to prepare these simple chocolate chip cookies.
Make sure you measure the flour accurately when doing this. Use a measuring cup designed for dry ingredients only (NOT a pyrex liquid measuring cup). Then, scoop flour into a measuring cup and level it with a knife to determine the amount.
Next, mix the butter and sugars together. To ensure the butter is ready to use when you need it, remove it from the refrigerator at least two hours before baking. You may also reheat it for about 7 seconds in the microwave, but be careful not to melt it.
The eggs and vanilla should be added after the butter and sugar mixture has been thoroughly mixed.
Stir just enough to mix after adding the dry ingredients. After that, whisk in the chocolate chips to ensure they are spread equally throughout the dough.
Make use of a tonne of chocolate chips. Every nibble should contain at least two oozy chocolate chunks.
The chocolate chip cookie dough should be non-sticky and simple to roll out. It shouldn’t be crumbly or dry. The ideal texture is seen in the photo below.
Portion & Roll Dough
When the cookie dough is ready, divide it into portions and roll it out. Although I am aware that many individuals make cookies by eye, I strongly advise using a cookie scoop.
For the cookies to bake properly, using a cooking scoop guarantees that all of them are the same size. I use this stainless steel cookie scoop every time I make cookies because I adore it.
At this stage, you have the option of freezing or baking your dough.
Freeze Cookie Dough
This chocolate chip cookie recipe yields many cookies, so I always make a full batch and freeze some. So, whenever I have a cookie desire or unexpected visitors, I always have dough on hand.
Before putting the cookie dough in an airtight container, I like to freeze it quickly. To do this, form balls out of the cookie dough and spread them out on a baking sheet lined with parchment paper. Once the dough has begun to freeze somewhat, place the baking sheet in the freezer for about 30 minutes.
Transfer the cookie dough balls to an airtight container or plastic bag when the dough has been somewhat frozen, and then freeze for up to two months.
How to Bake Frozen Dough?
Two techniques exist for baking frozen dough:
- I enjoy keeping frozen dough on hand for last-minute visitors. Thaw it beforehand. When you’re ready to bake them, take the dough balls out of the freezer, place them on a baking sheet coated with parchment paper, and then cover them with a thin cloth towel or tablecloth to thaw them out. Bake as suggested in the recipe once they have warmed to room temperature (after 1-2 hours, depending on the temperature of your kitchen) (at 375 degrees F). SO simple!
- Bake frozen food: Spread the dough on a baking sheet with parchment paper. Then, only if you are baking frozen dough, warm the oven to 350 degrees Fahrenheit, and place the cookies in the oven at the start of the preheating period. (Therefore, when you warm the oven, place the cookies inside.) Place the cookies in the oven for 15 minutes, then remove them. They will still taste fantastic even if the top appears slightly brown than usual.
Bake Until they Barely Appear Finished
If you’re making the cookies immediately, form them into balls, space them evenly on a baking sheet (between 1.5 and 2 inches), and bake them for 8 to 10 minutes at 375 degrees.
Do not overbake these chocolate chip cookies; it is the most necessary caution I can give you. When you take them out of the oven, they won’t appear to be finished, which is GOOD.
These chocolate chip cookies won’t look finished when the baking time is up, but they are. When you take them out of the oven, they will appear a little doughy, which is okay. You want them to be gently browned in a few spots, which is possible.
They will begin to set up as they sit on the cookie sheet for a while. Never do I bake them for more than nine minutes.
The chocolate chip cookies should cool for five minutes on the baking sheet before being transferred to a wire rack to finish cooling (or you could just eat them warm while the chocolate chips are still melty)!
These chocolate chip cookies can be frozen for up to two months or kept at room temperature for up to five days.
The chocolate chip cookies can be kept at room temperature for up to a week after cooling. Throw a piece of white bread inside the container if you want to go the additional mile; it will absorb the dry air and keep the cookies soft for longer.
Why do Cookies Flatten & Spread?
I have discovered from experience that there are a few key causes for this:
1) Leaveners that have gone bad. Your chocolate chip cookies will probably flatten and spread if your baking soda or powder is beyond their prime. It might not be good even if the date on the container checks out. I would start there at the beginning.
How to determine whether baking soda is still active 12 cups of hot water, 14 teaspoon vinegar, and 14 teaspoon baking soda should be combined. Baking soda should cause a reaction right away when added. If not, you must buy fresh baking soda.
Checking the activity of your baking powder: Add a teaspoon of baking powder to a half cup of boiling water. It should start bubbling right away. There should be an immediate response. If not, you must buy fresh baking powder.
2) Over-blending This greatest chocolate chip cookie recipe may provide flat cookies if the ingredients are over-mixed.
3) The food is excessively heated. Overmixing might occasionally cause your ingredients to get too heated. To bring the batter back to room temperature, you can chill the dough before baking if you detect this happening.
4) The oven’s temperature is off. I advise using an electric convection oven for baking. Buy a cheap oven thermometer to monitor the temperature if your cookies and other baked products aren’t turning out properly. The cookies won’t bake properly if your oven is too hot or too cold.
What’s the Secret to Soft Cookies?
Results will be soft if cookies are baked rapidly in a hot oven (375 degrees F compared to a lower temperature). Instead of resting and drying out in the oven’s hot air, they will bake quickly. Your cookies will turn out softer if you slightly underbake them instead of baking them to the full amount specified in the recipe.
Can Chocolate Chip Cookie Dough that has been Frozen be Baked?
I can’t tell you how many times I’ve tested baking this dish from frozen. I’ve found that baking the dough on a baking sheet coated with parchment produces the greatest results.
Then, only if you are baking frozen dough, warm the oven to 350 degrees Fahrenheit, and place the cookies in the oven at the start of the preheating period. Place the cookies in the oven for 15 minutes, then remove them. They will still taste fantastic even if the top appears slightly brown than usual.
Ingredients and Alternatives for Chocolate Chip Cookie Recipe
The mix-ins are the only component I am certain may be modified. Sprinkles, peanut butter chips, chocolate chips, etc. Nothing else in this recipe should be altered. I cannot promise how things will turn out if you do. Here are some tried-and-true replacements, though.
Butter. While unsalted butter would also taste excellent, I like using salted butter. Just make sure the dough is salted to your liking by tasting it.
WHITE SUCTION. White sugar in granules or organic cane sugar is also acceptable.
Dark sugar. For the greatest results, I use light brown sugar in this recipe.
Flour. Making these chocolate chip cookies calls for unbleached all-purpose flour, which is what I advise. All-purpose flour made without gluten has been successfully used by many readers. Or, try these chocolate chip cookies without gluten.
Kosher salt I only use pure, fine sea salt when I bake and prepare food. If you use salt other than sea salt, I advise trying the recipe with 12 tsp and then modifying it to your liking because table salt (which is iodized) differs from sea salt.
Chips of chocolate. As you can see from the images, I occasionally use chocolate chips, chocolate chunks, or both. Whatever you want to use, make sure you use 2 cups.
Are Chocolate Chip Cookies Freezable?
Yes! Both chocolate chip cookie dough and cooked cookies can be frozen.
Allow the baked cookies to cool fully before freezing them. Place them on a baking sheet in a single layer, cover, and freeze for up to an overnight period of time. Transfer the frozen cookies to a freezer-safe bag or container using a zip-top closure. For further protection, wrap in at least one sheet of foil. For up to two months, freeze.
To freeze cookie dough, place dough balls onto a baking sheet covered with parchment paper. For up to overnight, cover and freeze the food for around three hours. Place the frozen cookies in a freezer-safe container or zip-top bag. For further protection, wrap in at least one sheet of foil. For up to two months, freeze.
There are countless recipes for chocolate chip cookies available. Everybody has a favourite, and mine is this. This recipe is a favourite of many others, as evidenced by the hundreds of comments below the reviews. I recommend this recipe if you asked me which one to keep in your apron pocket. (In addition, of course, to the traditional cut-out sugar cookies and flaky pie crust!)
The Perfect Chocolate Chip CookieCuisine: DessertDifficulty: Easy
1 cup salted butter* softened
1 cup white (granulated) sugar
1 cup light brown sugar packed
2 tsp pure vanilla extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp sea salt***
2 cups chocolate chips (or chunks, or chopped chocolate)
- Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
- In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
- Cream together butter and sugars until combined.
- Beat in eggs and vanilla until fluffy.
- Mix in the dry ingredients until combined.
- Add 12 oz package of chocolate chips and mix well.
- Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).
- Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.
- Let them sit on the baking pan for 2 minutes before removing to cooling rack.
- This recipe contains too much salt.
- Do not over bake
- When you remove the cookies from the oven they will still look doughy. THIS is the secret that makes these cookies so absolutely amazing! Please, I beg you, do NOT over bake!