Best Chocolate Chip Cookie Recipe

Meet the soft-chewy chocolate chip cookie you can bake right now, no chilling required. A mix of chips or chopped bar chocolate gives gooey pockets and melty shards, while a touch of baking powder keeps the centers plush.

A pinch of espresso powder earned this chocolate chip cookie recipe first place at the country fair. Clear gram measurements and bake times by scoop size make these super simple.

Why You Will Love Them

If you’ve been looking for that perfect Chocolate Chip Cookie recipe to keep and use forever, this is it. This fail-safe recipe originally came from my ex-mother-in-law, the famous blue ribbon winner at the county fair. 

Now, it wouldn’t be right if I didn’t tweak it a bit. So I added dark chocolate chips and mini 70% dark chocolate chips. Because more chocolate is always better, am I right?

I also added baking powder to the original recipe because I like my chocolate chip cookies to have a little bit of lift in them. These cookies won’t deflate on you and get too flat. They’re slightly puffy, but not at all cakey. On top of that, they’re extra chocolatey and chewy with a delicately crisp edge. And a pinch of espresso powder just puts them in the first place category they earned and deserved.

This recipe will leave you with around 3 dozen of the very best chocolate chip cookies you’ve ever bit into. You can share them with friends or hoard a container in the freezer for future snacking. The choice is yours. If you feel you need an even more chocolatey cookie in your life, may I suggest making the best Chocolate-Chocolate Chunk Cookie ever?

Ingredients You Will Need

For the full measurements and step-by-step instructions, see the recipe card below.

• Butter (salted, room temp). Brings flavor and that classic crisp-edge/soft-center texture.
  Swap: unsalted butter (add an extra pinch of salt), or plant-based butter with 80% fat for dairy-free.
• Granulated sugar. Keeps edges lightly crisp and centers chewy without cakiness.
  Swap: up to ¼–½ cup of it can be light brown sugar for a chewier, slightly butterscotchy cookie, organic cane sugar works too.
• Vanilla bean paste. Tiny flecks plus a big vanilla punch.
  Swap: pure vanilla extract, it works perfectly. 
• Eggs. Bind, lift, and moisture for that soft bite.
  Swap: for extra chew you can do 1 whole egg + 1 yolk; egg-free alternatives (flax “eggs”) will bake well but tend to result in a more cake-like cookie.
• All-purpose flour. Reliable structure without a cake-like texture.
  Swaps/tweaks: replace up to ½ cup with bread flour for chewier cookies; a good 1:1 gluten-free blend (with xanthan gum) also works, although you can expect a cookie that spreads a bit more.
• Baking soda and baking powder. Your combo for balanced spread and gentle lift.
  Swap: if you’re out of baking powder, cookies will be flatter.
• Espresso powder. A tiny bit quietly deepens the chocolate and rounds the sweetness without making the cookies taste like coffee. It dissolves instantly, so you just get richer, more “chocolatey” chocolate.
  Swaps: instant espresso, finely ground instant coffee (use a little more; it’s weaker), or decaf espresso powder for caffeine-free. You can also skip it and lean into darker chocolate or a pinch of Dutch-process cocoa for similar depth. (Avoid regular ground coffee beans, they’re gritty and won’t dissolve.)
• Kosher salt. Brightens sweetness and chocolate.
  Swap: fine sea salt (use a bit less by volume); if you switch to unsalted butter, add a small extra pinch.
• Three chocolates (semi-sweet, dark, and mini extra-dark). The mix gives puddles, melty shards, and pops of intensity in every bite.
  Swap: any combo you love, chips and chopped bar chocolate (great melty pools), milk or white chocolate, or fold in toasted nuts for crunch.

How To Make The Best Chocolate Chip Cookies

1. Mix the dry ingredients together. Whisk the flour, baking powder, soda, and salt in a large bowl and set aside.
2. Cream the butter and sugar. With an electric mixer, beat the butter and sugar until light and fluffy. Add the vanilla bean paste. Then add the eggs one at a time, mixing each one in thoroughly.
3. Add the dry ingredients. Turn the mixer speed to low and slowly add the flour mixture. 
4. Add the chocolate chips. Turn off the mixer, remove the beaters, and fold in the chocolate chips. 
5. Bake. Drop the dough by rounded tablespoons onto a lined baking sheet. Bake in a preheated oven for 9-11 minutes until golden brown. Transfer to a wire rack to cool completely. 

Bake Times By Scoop Size

Troubleshooting Chocolate Chip Cookies

• Too flat? The dough may be too warm, over-creamed butter, or too little flour. Chill 20 min or add 1–2 Tbsp flour.
• Too cakey? Too much flour or over-mixed dough.
• Greasy? The butter may have been too warm before mixing.
• Pale or no browning? Add 1–2 minutes to the baking time or let edges turn light golden, centers will set on the rack while cooling.

How to Store and Freeze Cookie Dough

• Room temperature: Store baked chocolate chip cookie in an airtight container up to 5 days.
• Freeze baked chocolate chip cookies: In a freezer safe container up to 3 months; rewarm 300°F (150°C) for 4–6 min
• Freeze cookie dough balls: In a freezer safe container up to 3 months; bake from frozen with using standard baking instructions plus 2-3 minutes of baking time.