Chocolate Chip Cookies Recipe
This post may contain affiliate links. Read my full disclosure policy.
A few tweaks to the classic Nestlé® Toll House® recipe make this the best chocolate chip cookie recipe ever.
The simplest recipes are typically the hardest to get right, and classic chocolate chip cookies are a perfect example. The most widely-used chocolate chip cookie recipe is found on the back of the Nestlé® Toll House® bag, but if you follow it to the letter, the cookies often come out flat as pancakes. Over the years, I’ve experimented with various techniques in search of the perfect chocolate chip cookie, from resting the dough for days to browning the butter to using different types of flour. However, I found that these methods didn’t produce a noticeable improvement in taste and texture—and, honestly, who wants to go to all that trouble for cookies?!
Instead, I tweaked the classic and easy Toll House® recipe to make it more reliable and tastier. These chocolate chip cookies are thick with a chewy, moist center and slightly crisp exterior, and they strike the perfect balance of sweet and salty flavor. Before you start baking, be sure to read my best baking tips to ensure success.
“I was a bit skeptical that these would be ‘the best’ as I have many recipes that make really good chocolate chip cookies. I was wrong! OMG, these cookies are outstanding.”
What You’ll Need To Make Chocolate Chip Cookies
- Butter: Provides richness and flavor to the cookies while contributing to their tender texture.
- Granulated Sugar and Dark Brown Sugar: Sweeten the dough, adding moisture and contributing to the cookies’ chewiness and caramelization. Feel free to substitute light brown sugar here.
- Vanilla Extract: Enhances the overall flavor profile with its warm and aromatic notes.
- Eggs: Bind the ingredients together and add structure to the dough.
- Baking Soda: Help the cookies rise and spread, resulting in a soft and chewy texture.
- All-Purpose Flour: Forms the base of the dough, providing structure and stability to the cookies.
- Semi-Sweet Chocolate Chips: These add sweet pockets of chocolate flavor. You can easily swap them out milk chocolate chips, white chocolate chips, butterscotch chips, peanut butter chips, or chocolate chunks for larger, meltier bites. To add crunch, mix in toffee bits or chopped nuts like walnuts, pecans, or almonds. You can even add candy pieces like M&M’s.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter and both sugars.
Beat on medium speed (or high speed if using a hand mixer) for 3 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary.
Add the vanilla and eggs.
Beat for 2 minutes more, then scrape down the bowl.
Add the salt and baking soda and beat briefly until evenly combined, then add the flour.
Mix on low speed until the dough is uniform.
Add the chocolate chips.
Mix until evenly combined.
Cover the bowl with plastic wrap or scrape the dough mixture into an airtight container and let rest in the refrigerator until firm, a few hours or overnight. (Alternatively, if you don’t want to wait, form the dough into balls as instructed below, arrange on the baking sheets, and chill in the fridge until firm, about 30 minutes.)
Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a 1.5-tablespoon cookie scoop.) For thick cookies, it’s important to really pack the dough in the scooper or with your hands.
Pro Tip: If you’d like to see the chocolate chips on the surface of the cookies, hold back about 1/3 cup chocolate chips and dot them on the dough balls, pressing them in slightly, before baking.
Bake for 11 to 13 minutes, until golden brown around the edges but still soft and pale in the center.
Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions
Yes, this recipe will work using a 1:1 gluten-free flour blend. However, you will have even better results making my gluten-free chocolate chip cookies, which are the best I’ve tried.
King Arthur All-Purpose Flour has a higher protein content compared to other brands, around 11.7%, which gives the cookies more structure. The flour’s ability to absorb more moisture means your dough is less likely to spread too much, giving you plump, delicious cookies.
This recipe is specifically designed to prevent excessive spreading, incorporating the correct flour-to-fat-to sugar ratio, especially if you use the recommended King Arthur Flour. Additionally, it’s important to make sure your butter is soft but not melted, and chill the dough before baking. Chilling solidifies the fat, which helps the cookies maintain their shape better as they start to bake.
Yes, you can freeze chocolate chip cookie dough, and it’s a great way to have fresh cookies on demand. Portion the dough into individual cookie balls, freeze them on a baking sheet, and then transfer them to a freezer-safe bag or container for up to 3 months. When you’re ready to bake, you can bake the frozen dough balls directly from the freezer, adding a few extra minutes to the baking time.
Video Tutorial
You May Also Like
Chocolate Chip Cookies
A few tweaks to the classic Nestlé® Toll House® recipe make this the best chocolate chip cookie recipe ever.
Ingredients
- 2 sticks (1 cup) unsalted butter, at room temperature
- ⅔ cup granulated sugar
- ¾ cup (packed) dark brown sugar (fine to substitute light)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2½ cups all purpose flour, spooned into measuring cup and leveled off (see note)
- 2 cups (12 oz) semi-sweet chocolate chips, best quality such as Ghirardelli
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and both sugars on medium speed (or high speed if using a hand mixer) for 3 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and mix on low speed until the dough is uniform. Mix in the chocolate chips.
- Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours or overnight. (Alternatively, if you don't want to wait, form the dough into balls on the baking sheets as instructed below, and chill in the fridge until firm, about 30 minutes.)
- Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
- Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) For thick cookies, it's important to really pack the dough in the scooper or with your hands. Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough, refrigerating the dough between batches. The cookies will keep in an airtight container at room temperature for up to 3 days.
- Note: I highly recommend King Arthur All-Purpose Flour for this recipe – it's higher in protein than other brands and helps the cookies plump up and hold their shape.
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Information
Powered by 
- Per serving (40 servings)
- Serving size: 1 cookie
- Calories: 69
- Fat: 4 g
- Saturated fat: 2 g
- Carbohydrates: 9 g
- Sugar: 5 grams
- Fiber: 0 g
- Protein: 1 g
- Sodium: 36 mg
- Cholesterol: 11 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi, Jenn! I have a question about the metric flour measurement. Per the King Arthur website, they list all purpose flour as weighing 120 grams. Using their weight 2 1/2 cups of flour would be 300 grams. The recipe here is converting to 325 grams. When using King Arthur all purpose flour, which measurement is the best one to use?
Hi Terri, I know there’s some variability out there in terms of how many grams one cup of flour is. I use the spoon and level method for measuring flour and have weighed it many times. I consistently come up with 130 grams per cup so that’s where that number comes from and what I’d recommend. Hope that clarifies!
These are AMAZING! Family loves them!
These are fantastic.
These cookies taste great, but I live at altitude and they came out of the oven flat with chocolate chip bumps. Any suggestions on how to make them hold their shape better? I followed the recipe exactly.
thank you.
Hi, . I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.
I was just trying this recipe out and read through the comments. I also live at high altitude (5600) and decided to try these out but used the high altitude baking tips on the KA site and made the following tweaks.
the sugar by 1 1/2 T
Added 2T + 3tsp if a beaten egg
Decreased the baking soda to 1/2 tsp
Added 2 T flour
I increased the oven temperature to 375 degrees and baked them for approximately 10 minutes
I think they turned out great. Hope this helps.
I was just trying this recipe out and read through the comments. I also live at high altitude (5600) and decided to try these out but used the high altitude baking tips on the KA site and made the following tweaks.
Decreased the sugar by 1 1/2 T
Added 2T + 3tsp if a beaten egg
Decreased the baking soda to 1/2 tsp
Added 2 T flour
I increased the oven temperature to 375 degrees and baked them for approximately 10 minutes
I think they turned out great. Hope this helps.
I only have Ghiradelli milk chocolate chips. Will those work for this recipe? Thanks!
Sure 😊
Finally found a ccc recipe that turns out delish – soft and very tasty cookie. I used plant based butter as I have to avoid dairy at the moment, and subbed coconut sugar for granulated since I didn’t have the latter. I also used semisweet chocolate chips as a personal preference. YUM. This will be my go to recipe for chocolate chip cookies! Oh I also enjoyed the raw cookie dough even though I shouldn’t have :/. Reminded me of the pillsbury cookie dough. 🤤
YES! Finally cookies that don’t flatten out as soon as I put them in the oven. My cookies weren’t quite as puffy as the pictures, but they maintained a respectable shape and taste delicious – thank you for sharing!
Definitely the best. Found I did not have enough brown sugar, so subbed white for most of it, still good. Had only a small amount of Ghiradelli choc chips, so added in some Trader Joe’s rather larger ones. Even better, more chocolate! I found the dough very stiff, so rolled out cookie balls and put in refrigerator before cooking. I find using a hand mixer more work, but this time actually checked temperature of butter with instant read thermometer first (60F), much easier to cream butter and sugar. It took quite a long time to warm up. Will try adding walnuts next time.
Hi Jenn, I was a bit sceptical that these would be “the best” as I have many recipes that make really good chocolate chip cookies. I was wrong! OMG, these cookies are outstanding. I ate at least five right out of the oven. I followed the recipe EXACTLY as written. This is my new go-to recipe for cc cookies. I’ve made many of your recipes, Jenn, probably at least 50+ (some from website and some from each of your cookbooks) and every single one of them has been phenomenal! Not a dud in the bunch. Outstanding efforts on your recipe creations. Many thanks!! Julie from Waterloo, ON, Canada
Great recipe and, or me, forgiving… I did not chill the batter and it still worked perfectly. I only used one cup of chocolate chips, and added Heath Bar Toffee bits. New favorite chocolate chip recipe – delish!