Best Chocolate Chip Cookies Recipe

I absolutely love this Best Chocolate Chip Cookies Recipe because it hits that perfect balance between chewy and crispy, with just the right amount of melty chocolate in every bite. When I first tried this recipe, I was amazed at how simple ingredients turned into something so irresistibly delicious—it quickly became my go-to for when I needed an effortless crowd-pleaser. You’ll find that these cookies are great for everything from an afternoon snack with coffee to a comforting dessert after dinner.

What makes this Best Chocolate Chip Cookies Recipe truly worth trying is how easy it is to get bakery-quality cookies right in your own kitchen. I used to struggle with cookies that were either too dry or flattened out too much, but this recipe has a special trick with melted butter that gives the dough a lovely texture and helps the cookies puff up just right. Plus, sprinkling a little flaky sea salt on top is a game changer—you get this perfect sweet-and-salty combo that keeps everyone coming back for more.

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Ingredients You’ll Need

The ingredients in this Best Chocolate Chip Cookies Recipe come together to create classic, flavorful cookies that are both rich and satisfying. I’ll share a little tip for each one so you get the best results.

• All purpose flour: Make sure to spoon and level your flour instead of scooping directly from the bag to avoid dense cookies.
• Baking soda: Gives the cookies their gentle rise and a little chewiness.
• Baking powder: Works alongside baking soda to add a bit more puffiness and tenderness.
• Kosher salt: Enhances all the other flavors without overpowering the cookie.
• Unsalted butter: Melted and cooled butter adds tenderness—just don’t let it get too hot or it’ll cook the eggs later.
• Light brown sugar: Packed tightly, it brings a subtle caramel flavor and extra moisture.
• Granulated sugar: Adds crunch and balances the sweetness.
• Vanilla extract: A classic flavor booster that rounds everything out.
• Large egg: Provides structure and moisture.
• Semisweet chocolate chips: I love brands like Trader Joe’s, Guittard, or Ghirardelli for their quality and meltiness.
• Flaky sea salt: Sprinkled on top right after baking, it creates that incredible sweet-salty finish.

Variations

I love how versatile this Best Chocolate Chip Cookies Recipe is—there’s plenty of room for you to make it your own. Whether you’re adding nuts or switching up the chocolate, these cookies welcome creativity!

• Nut Lovers: Adding chopped walnuts or pecans gives a lovely crunch; my family goes crazy for this variation during the holidays.
• Double Chocolate: Swap some flour for cocoa powder and use dark chocolate chips for a more intense chocolate flavor—I tried this once for a birthday and it was a hit.
• Dairy-Free: Use coconut oil instead of butter and dairy-free chocolate chips to keep this recipe vegan-friendly without sacrificing flavor.
• Oatmeal Twist: Stir in a bit of oats for a chewier texture and heartier taste, which I discovered livened up the cookies on a cozy weekend morning.

How to Make Best Chocolate Chip Cookies Recipe

Step 1: Whisk Dry Ingredients Together

Start by combining your flour, baking soda, baking powder, and kosher salt in a medium bowl. Whisk them together thoroughly to ensure an even distribution of the leavening agents and salt—this little step really pays off in getting uniform cookies. Set this aside while you prepare the wet ingredients.

Step 2: Create the Butter and Sugar Base

In a large bowl, add your melted and slightly cooled butter along with both the brown and granulated sugars. This part is super important: the butter should not be hot, just warm enough so the sugars can begin to dissolve. Whisk vigorously for 1 to 2 minutes—it should transform into a thick, paste-like texture. This is the secret to giving your cookies that wonderful chewiness without them turning oily.

Step 3: Add Egg and Vanilla

Next, whisk in the egg and vanilla extract until the mixture is smooth and glossy. If your butter were too warm, you might see bits of cooked egg here, so take extra care on that earlier step. This wet base is where the magic begins to build that classic cookie flavor.

Step 4: Fold in Dry Ingredients and Chocolate Chips

Pour in your dry ingredients, then gently fold using a rubber spatula until you see only a few streaks of flour left—not a lot, but don’t overmix either. Too much mixing can make your cookies tough. Finally, add in the chocolate chips, folding them evenly throughout the dough. I love how this part looks—chocolate studding every nook of the cookie.

Step 5: Scoop and Bake

I recommend using a large 2-ounce cookie scoop or a ¼ cup measuring cup for this recipe. Place 5 scoops on your lined baking sheet for large cookies or 6 scoops for regular size, leaving enough space to let the dough spread. Bake at 350°F—12 minutes for soft, gooey centers or up to 15 minutes if you like them more well done. The telltale sign? Cookies will have a golden ring around the edges but stay pale and puffed in the middle.

Step 6: Add Sea Salt and Cool

Right after pulling the cookies from the oven, sprinkle a few extra chocolate chips on top along with a pinch of flaky sea salt. This elevates the flavor to something truly special. Let the cookies cool on a rack for around 20 minutes to achieve that juicy, melt-in-your-mouth texture—though I won’t blame you if you sneak one while still warm!

How to Serve Best Chocolate Chip Cookies Recipe

Garnishes

I always sprinkle a tiny pinch of flaky sea salt on top of the cookies while they’re still warm, which brings out the chocolate flavor beautifully. Sometimes, I’ll add an extra chunk of chocolate chip on top for a rustic, bakery look—my guests are always impressed by that simple touch.

Side Dishes

These cookies pair wonderfully with a cold glass of milk, but I also love serving them alongside vanilla ice cream for a quick and indulgent dessert. Early morning? Try them with a hot cup of coffee or chai tea—the warm spices complement the cookies so well.

Creative Ways to Present

For special occasions, I like arranging these cookies on a tiered dessert stand with fresh flowers tucked in between—so simple, yet elegant. Another fun idea is packaging them in parchment paper tied with twine for gift-giving; folks love receiving homemade goodies like these.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layered between parchment paper—you’ll find they stay soft and fresh for up to 4 days this way. If you want to keep the crisp edges, don’t stack too tightly.

Freezing

Freezing cookie dough balls works perfectly—I portion mine out and freeze them on a baking sheet before transferring to a freezer bag. This way, you can bake fresh cookies any time you want without the hassle. Baked cookies also freeze well in an airtight container for about 2 months.

Reheating

To reheat, I pop cookies in the microwave for about 10 seconds or in a warm oven for a few minutes—this revives the gooey texture and melty chocolate without turning them tough. Just be careful not to overheat or they’ll dry out.

FAQs

Final Thoughts

This Best Chocolate Chip Cookies Recipe will quickly become one of your favorites because it’s just so reliable and delicious—it’s the one I recommend whenever someone asks me for a fail-safe cookie. Believe me, once you make them, you’ll impress family and friends (and maybe sneak a cookie or two just for yourself!). So grab your ingredients, give it a try, and I promise you’ll be reaching for this recipe again and again.

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