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This is the Best Chocolate Chip Cookie Recipe, and it makes perfectly soft, chewy cookies with lightly crisp edges and loads of melty chocolate in every bite. The dough comes together in minutes, no chilling required, so you can have warm homemade cookies on the table in about 30 minutes.
Table of Contents
- Kellie’s Note County Fair Winner
- Why You’ll Love My chocolate Chip Cookies
- Ingredients for Chocolate Chip Cookies
- Ingredient Substitutions
- How to Make Chocolate Chip Cookies
- The Secret to the Best Chocolate chip Cookies
- Bake Times By Scoop Size
- Kellie’s Tips for Perfect Chocolate Chip Cookies
- Chocolate Chip Cookie Variations
- Troubleshooting Chocolate Chip Cookies
- How to Store and Freeze Chocolate Chip Cookies
- Perfect Pairing for Chocolate Chip Cookies
- More Easy Cookie Recipes You’ll Love
- Chocolate Chip Cookies Recipe
Kellie’s Note
County Fair Winner
If you’ve been looking for that perfect Chocolate Chip Cookie recipe to keep and use forever, this is it. The original recipe came from my ex-mother-in-law, a blue-ribbon winner at the county fair, and I’ve added a few of my own little upgrades over the years. Three types of chocolate make every bite extra chocolatey, while my secret ingredient, espresso powder, gives the chocolate flavor an extra boost without making the cookies taste like coffee.
This recipe will leave you with around 2 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.
These are the cookies I make when I want something classic, easy, and absolutely worth turning on the oven for. If you feel you need an even more chocolatey cookie in your life, may I suggest making the best Chocolate-Chocolate Chunk Cookie ever?
Why You’ll Love My chocolate Chip Cookies
Everyone needs a go-to chocolate chip cookie recipe, and this is the one I’ve been making for years. It started with a blue-ribbon family recipe, but I couldn’t resist making a few little tweaks of my own. The result is everything a chocolate chip cookie should be.
- Soft and chewy centers. They’re tender in the middle with lightly golden, crisp edges.
- No chilling required. Mix, scoop, and bake. No waiting around for the dough to firm up.
- Three kinds of chocolate. A combination of semi-sweet, dark, and mini dark chocolate chips means plenty of chocolate in every bite.
- A secret ingredient. Espresso powder makes the chocolate taste even richer, without adding a noticeable coffee flavor.
- Perfect for making ahead. Freeze the dough and bake fresh cookies whenever a craving hits.
They’re slightly puffy without being cakey, with just enough chew to make them completely irresistible. And if you ask me, they’re even better while the chocolate is still a little melty.
Ingredients for Chocolate Chip Cookies
You only need a handful of baking staples and a few chocolatey extras to make these homemade chocolate chip cookies. The full measurements are in the recipe card below.
- Salted Butter: Softened butter gives the cookies rich flavor and helps create those crisp edges and soft centers. It should feel cool but yield slightly when pressed.
- Granulated Sugar: Sweetens the cookies and helps give the edges their delicate crispness.
- Vanilla Bean Paste: Adds rich vanilla flavor. Pure vanilla extract works, too.
- Eggs: Help bind the cookie dough and give the cookies their soft texture.
- All-Purpose Flour: Provides structure without making the cookies too dense.
- Baking Soda and Baking Powder: Work together to help the cookies spread and rise just enough.
- Espresso Powder: My secret ingredient! It intensifies the chocolate flavor without making the cookies taste like coffee.
- Kosher Salt: Balances the sweetness and brings out the chocolate flavor.
- Chocolate Chips: I use semi-sweet, dark, and mini 70% dark chocolate chips for the ultimate chocolate combination.
Ingredient Substitutions
- Unsalted Butter: You can use unsalted butter instead of salted. Adjust the added salt to taste, following the recipe notes.
- Vanilla Extract: Substitute pure vanilla extract for vanilla bean paste in equal amounts.
- Chocolate Chips: Use your favorite combination of semi-sweet, milk, dark, or chopped chocolate.
- Espresso Powder: Leave it out if you don’t have any, or use an equivalent amount of instant espresso powder. The cookies will still be delicious without it.
- Gluten-Free Flour: A 1:1 gluten-free baking flour containing xanthan gum is an option, although the texture and spreading may vary.
- Dairy-Free Butter: A plant-based butter with approximately 80% fat can be used, but the finished cookie texture may differ.
How to Make Chocolate Chip Cookies
This easy chocolate chip cookie recipe comes together in just a few simple steps. You don’t even need to chill the dough!
- Mix the dry ingredients. Whisk together the flour, baking soda, baking powder, espresso powder, and salt in a bowl.
- Cream the butter and sugar. Beat the softened butter and sugar until light and fluffy. Mix in the vanilla bean paste, followed by the eggs, one at a time.
- Combine. Gradually mix the dry ingredients into the butter mixture on low speed, just until combined. Don’t overmix.
- Add the chocolate. Fold in all three types of chocolate chips using a spatula.
- Scoop and bake. Portion the dough onto parchment-lined baking sheets. Bake at 350°F until the edges are set and lightly golden but the centers still look soft. For 40 g cookies, plan on approximately 10–12 minutes.
- Cool. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack.
My favorite tip: Don’t wait for the centers to look completely firm before taking the cookies out of the oven. They’ll continue setting as they cool, giving you those soft, chewy centers everyone loves.
The Secret to the Best Chocolate chip Cookies
There’s a reason I keep coming back to this recipe, and it all comes down to a few simple ingredients and techniques.
- Espresso powder brings out the chocolate. You won’t taste coffee, but you’ll notice a richer, deeper chocolate flavor.
- A little baking powder adds lift. Along with baking soda, it helps create cookies that are slightly puffy in the center without turning cakey.
- Softened butter makes a difference. Creaming cool, softened butter with the sugar helps create the texture I love. Butter that’s too warm can make the cookies spread more than intended.
- Three chocolates are better than one. Semi-sweet chocolate adds classic sweetness, dark chocolate brings a deeper flavor, and mini chips distribute extra chocolate throughout the dough.
- No chilling is necessary. The dough can be scooped and baked right away. If your kitchen is especially warm, a short chill can help keep the cookies from spreading too much.
Bake Times By Scoop Size
| Scoop Size | Baking Time |
| 30 g (small): | 8–10 min |
| 40 g (standard): | 10–12 min |
| 55 g (bakery-style): | 12–14 min |
| From frozen: | add +2–3 min; no thawing necessary |
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My favorite hand mixer by KitchenAid has been in my kitchen for over 20 years. So handy for making frosting, mashed potatoes, fluffy dips and shredding chicken. And isn’t this color divine. Comes in a variety of fun color ways.
Kellie’s Tips for Perfect Chocolate Chip Cookies
- Use softened, not melted, butter. The butter should be cool and soft enough to leave an indentation when pressed. If it’s greasy or starting to melt, it’s too warm.
- Measure your flour carefully. A kitchen scale is the most accurate option. If you’re using measuring cups, spoon the flour into the cup and level it off without packing it down.
- Don’t overmix the dough. Once the flour is added, mix just until combined to avoid tough cookies.
- Use a cookie scoop. Evenly sized cookies bake more consistently, so you won’t end up with some overdone and others underbaked.
- Line your baking sheets. I prefer parchment paper on a light-colored baking sheet for more consistent baking.
- Watch the edges, not just the timer. The edges should look set and lightly golden, while the centers may still look a little soft.
- Let them cool on the baking sheet. Give the cookies about 5 minutes to set before moving them to a wire rack.
- Add a little flaky salt. A tiny sprinkle on top of warm cookies makes the chocolate flavor pop.
Chocolate Chip Cookie Variations
Once you’ve mastered the classic chocolate chip cookie, it’s easy to change things up!
- White Chocolate Chip Cookies: Swap some or all of the semi-sweet chips for white chocolate chips.
- Chocolate Almond Cookies: Replace the vanilla bean paste with almond extract and add sliced almonds to the tops before baking. Use less almond extract if you prefer a milder flavor.
- Peanut Butter Chocolate Chip Cookies: Replace 1 cup of the chocolate chips with peanut butter chips or chopped mini peanut butter cups.
- Chocolate Chunk Cookies: Swap some of the chips for chopped chocolate bars for bigger pockets of melted chocolate.
- Salted Chocolate Chip Cookies: Sprinkle flaky sea salt on the cookies while they’re still warm.
If you’re feeling adventurous, you can also experiment with different chocolate combinations. Just keep the total amount of chocolate the same so you’re not overwhelming the dough.
Troubleshooting Chocolate Chip Cookies
Even an easy chocolate chip cookie recipe can turn out differently depending on your oven, ingredients, and mixing method. Here’s how to fix a few common problems.
- Cookies spread too much: The butter or dough may have been too warm. Try chilling the scooped dough for 10–20 minutes before baking your next batch. Also check that your flour was measured correctly.
- Cookies are too thick or cakey: You may have added too much flour or overmixed the dough. Measure your flour carefully and stop mixing as soon as everything is combined.
- Cookies are dry: They may have baked too long or contained too much flour. Start checking for doneness at the lower end of the recommended baking time.
- Cookies are greasy: The butter may have been too warm before mixing. Start with softened butter that still feels cool to the touch.
- Cookies aren’t browning: Check your oven temperature and give the cookies another minute or two if needed. The edges should be lightly golden.
- Cookies are unevenly baked: Use the same scoop size for every cookie and bake similar-sized portions together.
Remember: Chocolate chip cookies continue to firm up as they cool, so don’t wait for the centers to become completely firm before removing them from the oven.
How to Store and Freeze Chocolate Chip Cookies
These homemade chocolate chip cookies are perfect for making ahead, especially if you want to keep a little emergency cookie stash in the freezer. Not that I’ve ever needed one of those.
- Room Temperature: Store cooled cookies in an airtight container for up to 5 days.
- Freezing Baked Cookies: Cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months.
- Freezing Cookie Dough: Scoop the dough onto a parchment-lined baking sheet and freeze until firm. Transfer the frozen dough balls to a freezer-safe container or bag for up to 3 months.
- Baking Frozen Cookie Dough: Bake directly from frozen at 350°F, adding approximately 2–3 minutes to the usual baking time.
- Making Ahead: Refrigerate portioned cookie dough for up to 48 hours before baking. Chilled dough may need an additional 1–2 minutes in the oven.
- Reheating Cookies: Warm baked cookies in a 300°F oven for approximately 4–6 minutes to bring back that fresh-from-the-oven texture.
Perfect Pairing for Chocolate Chip Cookies
One of my favorite ways to enjoy a mid-day treat is with a Cold Brew and one of these chocolate chip cookies (or two, I mean, let’s be honest).
For the holidays, consider making these cookies part of a Hot Chocolate Charcuterie Board. You could even scoop smaller cookies to make them perfect for dipping. Set the board up as you heat up a batch of Crockpot Hot Chocolate for the coziest cold weather party ever.
To enjoy these cookies after dinner with a more adult beverage, consider pairing them with a whiskey-spiked Irish Coffee. Or make a sweeter, aromatic drink with my Boozy Peppermint Mocha.
More Easy Cookie Recipes You’ll Love
If you love these homemade chocolate chip cookies, here are a few more sweet treats worth making.
- Brookies: The perfect combination of fudgy brownies and chocolate chip cookies.
- Neiman Marcus Chocolate Chip Cookies: Another delicious spin on everyone’s favorite classic cookie.
- Peanut Butter Chocolate Chip Cookies: A sweet and salty combination that’s hard to resist.
- Chocolate Crinkle Cookies: Rich, fudgy chocolate cookies with pretty powdered sugar tops.
- No-Bake Chocolate Peanut Butter Oatmeal Cookies: An easy chocolatey treat when you don’t feel like turning on the oven.
- Magic Cookie Bars: Layers of chocolate, coconut, and other sweet treats in one easy dessert bar.
For more easy cookie recipe ideas, follow us on Instagram and Facebook!
Did you make my chocolate chip cookie recipe? I’d love to hear how they turned out! Leave a star rating and a comment below, and tell me if you used all three chocolates or came up with your own favorite combination. Your feedback helps other home bakers, too!
Chocolate Chip Cookies Recipe
Equipment
- hand mixer or stand mixer
- baking sheet
- silicone baking mat or parchment paper
- measuring cup
- measuring spoons
- silicone spatula
- cookie scoop
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder
- 1 cup salted butter, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla bean paste
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chips
- 1/2 cup mini 70% dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, espresso powder, and kosher salt. Set aside.
- In the bowl of an electric mixer, cream the softened butter and granulated sugar until light and fluffy. Add the vanilla bean paste and mix for 30 seconds.
- Beat in the eggs, one at a time, mixing until combined after each addition.
- With the mixer on low speed, gradually add the dry ingredients, mixing just until combined. Fold in the semi-sweet, dark, and mini dark chocolate chips with a spatula.
- Scoop the cookie dough into approximately 40 g portions onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake on the center rack for approximately 10–12 minutes, or until the edges are set and lightly golden and the centers are still slightly soft.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
Video
Notes
- No chilling required: The dough can be baked immediately. If your kitchen is warm or the dough is too soft, refrigerate the scooped dough for 10–20 minutes.
- Butter temperature: Use softened butter that still feels cool to the touch. Avoid melted or greasy butter.
- Cookie sizes: Bake 30 g cookies for approximately 8–10 minutes, 40 g cookies for 10–12 minutes, or 55 g cookies for 12–14 minutes at 350°F.
- Doneness: The edges should be lightly golden and set while the centers remain slightly soft. The cookies continue to firm up as they cool.
- Chocolate: Use a combination of chocolate chips and chopped chocolate for extra melty pockets. Keep the total quantity of chocolate approximately the same.
- Espresso powder: Enhances the chocolate flavor without making the cookies taste like coffee. It can be omitted.
- Make ahead: Refrigerate portioned dough for up to 48 hours. Chilled dough may need 1–2 extra minutes of baking.
- Freezing dough: Freeze portioned dough balls in a freezer-safe container for up to 3 months. Bake from frozen, adding approximately 2–3 minutes to the baking time.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Reheating: Warm baked cookies in a 300°F oven for 4–6 minutes.
- Substitutions: Vanilla extract can replace vanilla bean paste 1:1. Other chocolate varieties may be substituted in equal total quantities.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want to make these wondering if I make them into bars instead of cookies how long would I need to bake these?
I have a recipe for the bars! https://thesuburbansoapbox.com/chocolate-chip-cookie-bar-recipe/
I tried this recipe with only one change, using half room temperature butter and half butter flavor crisco.I typically use butter flavor crisco in cookies but have been trying butter when called for. They looked very nice and tasted great when warm. I missed the brown sugar flavor and moistness it provides. I wanted to make these because of the different ingredients, all white sugar, and both baking soda and baking powder and the expresso powder. Everyone who tried them thought they were great. Again, I really missed the flavor and texture from the brown sugar.
I forgot to get the dark chocolate chips at the store and I’m away from a store now. But I really want to make these cookies asap. Can I substitute 2 cups semisweet chocolate chips and 1/2 cup nuts instead?
Absolutely!