Best Chocolate Chip Cookie Recipe
This chewy, golden-edged delight really lives up to its name as the Best Chocolate Chip Cookie Recipe you’ll ever try.
When I say this is the Best Chocolate Chip Cookie Recipe, I really mean it. I’ve been baking cookies since I was a little girl, hovering over my mom’s flour-dusty counter while she coaxed sugar, eggs, and butter into something magical. Decades of kitchen experiments—swapping flours (King Arthur all-purpose is my go-to), testing Ghirardelli versus Nestlé chips, and tweaking sugar ratios—finally led me here: that sweet spot between a crisp edge and a melt-in-your-mouth center. A blend of light brown sugar and granulated sugar gives a gentle caramel note, while a sprinkle of sea salt on top makes every chocolate pocket pop. It’s not a no-bake affair, but trust me, firing up the oven for these cookies is worth every second. Perfect for holiday trays, lunchboxes, or a solo afternoon break, they taste like a warm hug—comforting, nostalgic, and downright irresistible.
Why You’ll Love This Recipe
• Perfect balance of chewy middle and crisp edge—no more dry or floppy cookies.
• Ready in under an hour, from mixing bowl to cooling rack.
• Pantry-friendly ingredients you probably already have.
• Brown sugar adds a subtle caramel undertone without extra fuss.
• Sea salt finish highlights gooey pockets of chocolate.
• Fully customizable with your favorite chips, nuts, or add-ins.
• Ideal for gift boxes, bake sales, or a cozy night in.
• Kid-friendly steps make baking a breeze—get the little ones involved!
Ingredients
• 2¼ cups (280 g) King Arthur all-purpose flour, spooned and leveled
• 1 tsp baking soda (aluminum-free for a cleaner rise)
• ½ tsp fine sea salt, plus extra for sprinkling
• 1 cup (225 g) unsalted butter, softened (Land O’Lakes is great)
• ¾ cup (150 g) granulated sugar
• ¾ cup (165 g) packed light brown sugar—soft and moist
• 2 large eggs, room temperature (about 60 °F)
• 2 tsp pure vanilla extract (I prefer Nielsen-Massey)
• 2 cups (340 g) chocolate chips or chunks (Ghirardelli bittersweet or semisweet)
• Optional: ½ cup chopped pecans or walnuts for extra crunch
Tip: Let eggs sit on the counter 20 minutes before baking—and if your brown sugar’s hard, revive it by sealing it with a slice of bread for 15 minutes.
Directions
1. Preheat oven to 375 °F. Line two baking sheets with parchment paper or a silicone mat.
2. Whisk together flour, baking soda, and ½ tsp sea salt in a medium bowl. Set aside.
3. In a stand mixer fitted with the paddle attachment, cream butter, granulated sugar, and brown sugar on medium speed for about 3 minutes, scraping down the sides once.
4. Add eggs one at a time, mixing fully after each, then stir in vanilla until batter is pale and slightly fluffy.
5. Switch to low speed, add dry ingredients, and mix just until no flour streaks remain—overmixing = tougher cookies.
6. Fold in chocolate chips (and nuts, if using) with a spatula. Reserve a few chips to press on top later.
7. Scoop 2-Tbsp portions onto sheets, spacing them 2 inches apart. Press reserved chips into each mound.
8. Bake sheets one at a time in the center rack for 10–12 minutes, until edges are golden and centers still look slightly underdone.
9. Immediately sprinkle each cookie with a pinch of sea salt. Let rest 2 minutes on the hot sheet to set.
10. Transfer to a wire rack to cool completely—if you can wait that long!
Servings & Timing
Makes: 24 cookies
Prep Time: 15 minutes
Bake Time: 10–12 minutes per sheet
Total Time: ~40 minutes (including cooling)
Variations
• Double-Chocolate: Swap ½ cup flour for unsweetened cocoa powder and use white chocolate chips.
• Oatmeal Chocolate Chip: Replace ½ cup flour with old-fashioned oats for extra chew.
• Sea Salt Caramel: Stir in caramel bits and finish with flaky salt.
• Nut-Free: Omit nuts and toss in dried cranberries or mini marshmallows.
• Gluten-Free: Use a cup-for-cup gluten-free flour blend plus 2 Tbsp almond flour.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer with parchment to prevent sticking. For a longer stash, freeze in a sealed bag for up to 3 months. To warm, microwave for 10 seconds or heat in a 300 °F oven for 3 minutes—you’ll get that just-baked feel all over again. For make-ahead ease, freeze scooped dough on a tray, then transfer to a bag: bake straight from frozen, adding 1–2 minutes to the bake time.
Notes
Baking is half science, half love. If your kitchen’s humid, chilling dough 15 minutes helps cookies keep their shape. For extra-chewy centers, underbake by a minute and let them finish setting on the sheet. A teaspoon of cornstarch added to the dry mix gives a softer crumb—a trick I stumbled on during my granddaughter’s kindergarten bake sale. And don’t forget to rotate your sheet halfway through baking for even color. Little tweaks like these make all the difference between “just okay” and “I need the recipe!”
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes—just skip or cut the added salt in the recipe.
Q: Why do my cookies spread too much?
A: Too-soft butter or warm dough can cause spreading—chill dough 10 minutes before scooping.
Q: Can I swap brown sugar for coconut sugar?
A: You can, but expect a drier, earthier cookie.
Q: How do I keep cookies soft longer?
A: Store with a slice of bread in the container to retain moisture.
Q: Is freezing baked cookies okay?
A: Absolutely—freeze in a single layer on a tray, then bag for up to 3 months.
Q: My cookies turned out cakey—why?
A: Possibly too much flour or overmixing; next time weigh ingredients and mix minimally.
Conclusion
This Best Chocolate Chip Cookie Recipe brings together simple ingredients and a few clever tips for cookies that feel straight from your favorite bakery. Give them a try, share a batch with someone you love, and let me know in the comments how they turned out! For more cookie adventures, check out my sugar-cookie cut-outs and peanut-butter blossoms linked below.
Best Chocolate Chip Cookie Recipe
Ingredients
- 2 1/4 cups King Arthur all-purpose flour, spooned and leveled
- 1 tsp baking soda (aluminum-free for a cleaner rise)
- 1/2 tsp fine sea salt, plus extra for sprinkling
- 1 cup unsalted butter, softened (Land O'Lakes is great)
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar—soft and moist
- 2 large eggs, room temperature (about 60 °F)
- 2 tsp pure vanilla extract (I prefer Nielsen-Massey)
- 2 cups chocolate chips or chunks (Ghirardelli bittersweet or semisweet)
- 1/2 cup chopped pecans or walnuts for extra crunch
Instructions
- Preheat oven to 375 °F. Line two baking sheets with parchment paper or a silicone mat.
- Whisk together flour, baking soda, and 1/2 tsp sea salt in a medium bowl. Set aside.
- In a stand mixer fitted with the paddle attachment, cream butter, granulated sugar, and brown sugar. Add eggs and vanilla.
- Switch to low speed, add dry ingredients, then fold in chocolate chips and nuts (if using).
- Scoop portions onto sheets, press reserved chips on top, and bake for 10–12 minutes. Sprinkle sea salt and let cool.
