Welcome to the last chocolate chip cookie recipe you will ever need. If you’ve been searching for that perfect, bakery-style cookie with a golden-brown edge, a soft, chewy center, and pools of melted chocolate, you’ve found it. This guide is designed for the enthusiastic home cook ready to master the art of the cookie. We’re not just giving you steps; we’re sharing the secrets to achieving your ideal cookie texture, every single time.
Forget complicated techniques or rare ingredients. This recipe focuses on simple, quality components and a method that guarantees delicious results. Whether you’re baking for a special occasion, a bake sale, or just a Tuesday afternoon treat, this recipe will be your new go-to. Let’s get baking!
Why This is the Best Chocolate Chip Cookie Recipe
What makes a chocolate chip cookie recipe the “best”? It comes down to reliability, flavor, and texture. This recipe has been tested and perfected to deliver on all fronts. We use a combination of brown and granulated sugar for the perfect balance of chewiness and crispness. A touch of cornstarch is our secret weapon for an incredibly soft, tender crumb that stays fresh for days.
We also believe in the power of quality chocolate. Using a mix of semi-sweet chocolate chips and chopped chocolate chunks creates those irresistible, gooey pockets of chocolate that everyone loves. This isn’t just a recipe; it’s a foundation for all your cookie adventures.
Key Ingredients for Success
Great cookies start with great ingredients. Here’s what you’ll need and why each component is crucial for this chocolate chip cookie recipe.
- All-Purpose Flour: The structural foundation of our cookies. Proper measurement is key—spoon and level, don’t scoop!
- Cornstarch: The secret to soft-baked perfection. It makes the cookies incredibly tender.
- Baking Soda: Our leavening agent, providing the right amount of lift and spread.
- Unsalted Butter: Use softened, room temperature butter for the best creaming action. This incorporates air into the dough for a lighter texture.
- Brown & Granulated Sugar: Light brown sugar adds moisture and chewiness, while granulated sugar contributes to the crisp edges.
- Eggs: One whole egg and one extra yolk add richness, fat, and binding, resulting in a chewier cookie.
- Vanilla Extract: Pure vanilla extract is essential for that classic, aromatic flavor.
- Chocolate Chips & Chunks: A combination gives you the best of both worlds: classic chip distribution and big, melty pools of chocolate.
Step-by-Step Instructions
Follow these steps carefully for foolproof cookies. Our method is simple and designed for success, even for beginner bakers.
1. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Whisking aerates the ingredients and ensures they are evenly distributed, which is crucial for a consistent bake. Set this bowl aside for now.
2. Cream Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened unsalted butter until it’s smooth and creamy. Add both the granulated and light brown sugar. Cream them together on medium-high speed for about 2-3 minutes, until the mixture is light in color and fluffy. This step is vital for the cookie’s texture.
3. Add Eggs and Vanilla
Add the whole egg, the egg yolk, and the vanilla extract to the creamed butter and sugar mixture. Beat on medium speed until just combined, scraping down the sides of the bowl as needed. Be careful not to overmix here; you just want everything incorporated.
4. Combine Wet and Dry Mixtures
With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Overmixing the flour develops gluten, which can lead to tough cookies. Stop as soon as you no longer see streaks of flour. Gently fold in the chocolate chips and chocolate chunks with a spatula.
5. Chill the Dough (Crucial Step!)
This is the most important step for thick, flavorful cookies. Cover the dough and chill it in the refrigerator for at least 2 hours, and up to 48 hours. Chilling the dough solidifies the fat, preventing the cookies from spreading too much. It also allows the flavors to meld and deepen. For a truly amazing cookie, don’t skip the chill.
6. Bake to Perfection
When you’re ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. Scoop dough into 2-tablespoon-sized balls and place them 2-3 inches apart on the prepared sheets. Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft. They will continue to bake on the hot pan after you remove them from the oven.
Tips for the Perfect Chocolate Chip Cookie Recipe
Want to elevate your cookie game? Here are some pro tips and variations to try.
- Don’t Overbake: The key to a soft center is to pull the cookies from the oven when they look slightly underdone. They will set up perfectly as they cool on the baking sheet.
- Add Flaky Sea Salt: A sprinkle of flaky sea salt on top of the dough balls before baking enhances the chocolate flavor and adds a gourmet touch.
- Experiment with Chocolate: Feel free to use milk chocolate, dark chocolate, or even white chocolate chips. A mix of different types can be delicious. Looking for another amazing dessert? Try this stunning baklava cheesecake recipe.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps them incorporate smoothly, creating a more uniform dough. For another comfort food classic, check out our recipe for taco spaghetti.
If you love baking, you might also enjoy making our easy banana cream puffs for your next gathering!
Storing Your Homemade Cookies
To keep your cookies tasting fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months. You can also freeze the cookie dough balls. Simply place the scooped dough on a baking sheet, freeze until solid, then transfer to a zip-top bag. You can bake them straight from the freezer; just add 1-2 minutes to the baking time.
Absolutely! This dough is perfect for making ahead. You can refrigerate the covered dough for up to 48 hours. You can also freeze pre-scooped dough balls for up to 3 months and bake them directly from the freezer.
Yes, we highly recommend it! Chilling the dough solidifies the fat, which means the cookies spread less and bake up thicker. It also allows the flavors in the dough to meld and intensify, resulting in a much more flavorful cookie.
The key to chewy cookies is moisture content. Using more brown sugar than white sugar, adding an extra egg yolk (as this recipe does), and slightly underbaking the cookies will all result in a chewier texture.
For the best flavor and texture, we recommend using a mix of high-quality semi-sweet chocolate chips and chopped chocolate chunks or bars. The chips hold their shape, while the chunks create those delicious, gooey pools of melted chocolate.
Flat cookies are usually caused by dough that is too warm or butter that is too soft. Chilling the dough for at least 2 hours before baking is the most effective way to prevent spreading. Also, ensure you are baking on a cool baking sheet, not one that is warm from a previous batch.
Absolutely! This dough is perfect for making ahead. You can refrigerate the covered dough for up to 48 hours. You can also freeze pre-scooped dough balls for up to 3 months and bake them directly from the freezer.
Yes, we highly recommend it! Chilling the dough solidifies the fat, which means the cookies spread less and bake up thicker. It also allows the flavors in the dough to meld and intensify, resulting in a much more flavorful cookie.
The key to chewy cookies is moisture content. Using more brown sugar than white sugar, adding an extra egg yolk (as this recipe does), and slightly underbaking the cookies will all result in a chewier texture.
For the best flavor and texture, we recommend using a mix of high-quality semi-sweet chocolate chips and chopped chocolate chunks or bars. The chips hold their shape, while the chunks create those delicious, gooey pools of melted chocolate.
Flat cookies are usually caused by dough that is too warm or butter that is too soft. Chilling the dough for at least 2 hours before baking is the most effective way to prevent spreading. Also, ensure you are baking on a cool baking sheet, not one that is warm from a previous batch.
The Only Chocolate Chip Cookie Recipe You Need
We are confident this will become your go-to chocolate chip cookie recipe. It’s simple, reliable, and absolutely delicious. The combination of simple ingredients and straightforward techniques yields a truly superior cookie that will have everyone asking for the recipe. Happy baking!
If you make these cookies, please leave a comment below or share a picture with us on Pinterest! We love to see your creations.
Chocolate Chip Cookie Recipe: The Ultimate Guide to Perfect Cookies
The last chocolate chip cookie recipe you'll ever need! This guide delivers bakery-style cookies that are soft, chewy, and loaded with chocolate. Simple, reliable, and absolutely delicious.
Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In a large bowl using a hand mixer or stand mixer with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
- Add the egg, egg yolk, and vanilla extract. Beat on low speed until combined.
- Slowly mix the dry ingredients into the wet ingredients on low speed until just combined. Do not overmix. Fold in the chocolate chips.
- Cover and chill the dough for at least 2 hours or up to 48 hours. This is essential for thick cookies.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Roll dough into 2-tablespoon balls. Place 2-3 inches apart on the baking sheets. Bake for 10-12 minutes, until golden brown on the edges but still soft in the middle. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, do not skip the chilling step. It prevents the cookies from spreading and deepens the flavor.
Sprinkle a little flaky sea salt on the dough balls before baking for a delicious sweet and salty flavor.
Chocolate Chip Cookie Recipe: The Ultimate Guide to Perfect Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In a large bowl using a hand mixer or stand mixer with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
- Add the egg, egg yolk, and vanilla extract. Beat on low speed until combined.
- Slowly mix the dry ingredients into the wet ingredients on low speed until just combined. Do not overmix. Fold in the chocolate chips.
- Cover and chill the dough for at least 2 hours or up to 48 hours. This is essential for thick cookies.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Roll dough into 2-tablespoon balls. Place 2-3 inches apart on the baking sheets. Bake for 10-12 minutes, until golden brown on the edges but still soft in the middle. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Sprinkle a little flaky sea salt on the dough balls before baking for a delicious sweet and salty flavor.
