These easy Chocolate Chip Cookies are based on a recipe that earned a blue ribbon at the country fair. Loaded with 3 kinds of chocolate chips, they’re crisp on the edges with a soft and chewy center. Your search for the best chocolate chip cookies ends here!

Five chocolate chip cookies stacked on a white plate placed on a blue, pink and white plaid napkin.

The Best Chocolate Chip Cookies 

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 famed 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. 

This recipe will leave you with around 3 dozen of the very best chocolate chip cookies. You can share them liberally 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?

Award winning chocolate chip cookies stacked on a white plate with a blue, pink and whit plaid napkin in the background.

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. 

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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.

Flavor Variations 

  • Substitute white chocolate chips for semi-sweet chocolate chips. 
  • For chocolate-almond cookies, use almond extract instead of vanilla bean paste. Then sprinkle the cookies with sliced almonds just before baking (you may need to press them in slightly).
  • For a chocolate peanut butter cookie, substitute the chocolate chips with 1 cup of peanut butter chips. You can also use mini peanut butter cups. I like the ones at Trader Joe’s.

Tips & Tricks

  • Wait a few minutes to remove the cookies from the baking sheet. Once you’ve removed them from the oven, allow the cookies to sit on the baking sheet for 5 minutes before transferring them to the wire rack. They’ll continue baking as the cookie sheet cools down. 
  • Store at room temperature. If you plan to eat these within a few days, they’re best stored in an airtight container at room temperature. Otherwise, freeze them as instructed in the FAQs below.
  • Use a cookie scoop for uniform cookies. If you want cookies that are all the same size and shape, use a handled, quick-release cookie scoop for the best results. 
blue ribbon winning chocolate chip cookie broken in half with a melty chocolate chip shown close up.

Serving Suggestions 

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

The best chocolate chip cookies stacked on a white plate, with a lone chocolate chip cookie leaning on the plate and two glass milk bottles filled with milk in the background.

Recipe FAQs 

Can I use vanilla extract as a substitute for vanilla bean paste?

Yes, if you only have vanilla extract, you can substitute it at a 1:1 ratio for the vanilla bean paste.

How do I know when the cookies are done?

When the cookies are done, the edges should be slightly golden. The centers will still be a little soft, but not jiggly. Keep in mind that they’ll continue setting on the cookie sheet after you’ve removed them from the oven. 

How do I freeze these cookies?

Freeze the baked and cooled cookie in an airtight freezer-proof container. To keep them from sticking to each other, place strips of waxed paper between the layers of cookies.

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Five chocolate chip cookies stacked on a white plate placed on a blue, pink and white plaid napkin.

Get the Recipe: The Best Chocolate Chip Cookie Recipe

Award winning Chocolate Chip Cookies…..the BEST recipe ever. Crispy on the edged, soft and chewy in the center.
4 from 1 vote


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 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


  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
  • In the bowl of an electric mixer, beat the butter and sugar until fluffy. Add the vanilla bean paste. Add the eggs one at a time and mix thoroughly between each addition. Turn the mixer on low and slowly add the flour mixture. Turn off the mixer and fold in the chocolate chips.
  • Drop the dough by rounded tablespoonfuls onto a baking sheet lined with parchment paper. Bake for 9-11 minutes or until golden brown. Transfer to a wire cooling rack and then store in an airtight container.
Serving: 0g, Calories: 179kcal, Carbohydrates: 21g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 23mg, Sodium: 152mg, Potassium: 100mg, Fiber: 0g, Sugar: 12g, Vitamin A: 175IU, Vitamin C: 0mg, Calcium: 35mg, Iron: 0.8mg