My Favorite Chocolate Chip Cookie

A while back I posted THIS picture on Facebook and Instagram.

It was just a picture of some ‘Plain Jane’ chocolate chip cookies I was making on a random Saturday.

 

But people were interested…

MY OTHER RECIPES

I had no idea you guys still cared about a recipe for a chocolate chip cookie.  Here I am, in the kitchen day after day trying to come up with ridiculous combinations of candy and butter to wow you, and all I needed to do was make a stinking chocolate chip cookie.

I have a lot to learn.

 

So today I am going to give you MY favorite recipe for chocolate chip cookies.  I will not label it “the best”, or “the greatest” or whatever.  But I will call it “My favorite”.   We make chocolate chip cookies a lot in my world, but there are so many versions available, with minor tweaks here and there, claiming to give it that edge.

Here’s the thing.  I like basically all chocolate chip cookies.  BUT after playing with lots of different recipes and doing loads of “research” on the taste testing end, I have  come up with my favorite recipe.  It’s nothing fancy, there’s no unusual ingredients, but I like it the best.

That is all.

So here you go…My Favorite Chocolate Chip Cookie Recipe and a little video I made from my own kitchen!

 

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Honestly, it’s simple.  Cream the butter and the sugar, add the eggs and vanilla and add the dry ingredients.  Basic.

My slight variation is the addition of a little dark brown sugar…not too much, just a little to give it some extra depth, mini chocolate chips and also, I only use coarse sea salt.

 

I’ve been using coarse sea salt in my cookies for about 10 years now…it happened on mistake, honestly..long before I even knew what a baking blog was.

My mom was over and helping one of the boys to make chocolate chip cookies…she asked him to grab the salt, and he grabbed the coarse sea salt on accident…

She didn’t realize and baked them up, as usual.

When I ate the cookie I was amazed at how little coarse nuggets of salt made the cookie a whole new thing.

We’ve been making them that way ever since…

 

SO simply make your cookie dough.

And if you can, let your dough rest overnight…

If you can’t wait, it’s not the end of the world, but your cookie will turn out differently than mine did in these pictures.

Chilling the dough is an indulgent step.  You should try it.

You can even let it sit up to 2 days.

 

When you’re ready to get your baking on, measure your dough out in about 3 Tbsp sized dough balls.  I used my 3 Tbsp cookie scoop…I love that guy.

A bigger cookie’s always better.  Word.

 

Place them about 2 inches apart on your baking sheet.

Also, I normally use a parchment paper lined baking sheet, but I happened to run out on this day…

 

And the mini chips add more chocolate to every bite.  That’s really what this whole story is about, yes?

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Bake them for about 9 minutes.

I like mine a little on the under-done side.

Let them cool on your baking sheet for a few minutes, before carefully transferring to a wire rack to continue cooling.

 

They’re beautiful, aren’t they?

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I know everyone loves their own recipe for chocolate chips cookies, so I’d love to hear if you have any special tricks to get yours perfect.

But really, you should try mine.  I mean, if we’re really friends and all…

 

Print

My Favorite Chocolate Chip Cookie

  • Author: Cookies & Cups

Description

Makes 24 cookies


Ingredients

  • 1 cup salted butter, room temperature
  • 3/4 cup light brown sugar
  • 1/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • 2 3/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp coarse sea salt
  • 1 (12 oz) bag mini semi-sweet chocolate chips

Instructions

  1. Cream butter and sugars together in stand mixer for about 2 minutes on medium speed, until fluffy and light. Add in eggs and vanilla and continue mixing until incorporated.
  2. Turn mixer to low and add in flour, baking powder and soda and coarse sea salt.
  3. Mix on low until evenly incorporated.
  4. Stir in all chocolate chips until evenly distributed.
  5. Cover dough with cling wrap and refrigerate overnight, or up to 48 hours.
  6. When ready to bake preheat oven to 350°
  7. I used a 3 Tbsp cookie scoop and placed the dough 2 inches apart on baking sheet.
  8. Bake for 9-10 minutes until edges are golden brown. Remove from oven and let cool on baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling. Do this carefully, as the cookies might not be completely set in the center.

Notes

These cookies might seem a bit underdone in the center when you take them out of the oven, but once they cool, they will be perfect!
If you prefer a more “done” cookie, increase baking time 1-2 minutes.

160 Responses

    1. Rachel Gravallese

      I was wondering if you can’t refrigerate the cookies overnight then can you freeze them? I’d love some feedback! Thank you

    2. Gabalot

      I think my family and friends are hooked on these now! They keep asking me to make the cookies with the sea salt! I use hershey’s semi sweet chocolate chips and ghiradelli dark chocolate chips (always have to make a double batch of this recipe) . Love the prism of flavours it gives

  1. These are beautiful cookies, and I love the coarse sea salt addition. I definitely underbake my cookies too. I love seeing others’ “go-to” chocolate chip cookie recipes!

  2. These look perfect. I like mine a little under baked too. Wanna know the best thing about your favorite chocolate chip cookie? It looks like there is no chance of getting that dreaded chocolate chip-less bite.
    Sometines simple is best. I will always love a basic chocolate chip cookie no matter how many “wow” desserts I see. Thanks for sharing!

  3. Chocolate chip cookies are my all time favorite cookie to fall back on! I am definitely adding sea salt to my next batch AND mini chocolate chips. More chocolate per bite is what I am all about!!! And underdone cookies are really the only way to make them:-)

  4. Yup, sometimes the most basic chocolate chip cookie is the most satisfying. I’ve eaten and made a ton of cookies in my day, but when I think of my “favorite” cookie, immediately my mom’s chocolate chip cookies come to mind.

    *quick typo alert: you said to place the cookie dough on “you” baking sheet

    Thanks Shelly. I believe it’s time for me to make some chocolate chip cookies 🙂

  5. Yes they are beautiful!! I’ll never turn away from a great chocolate chip cookie recipe and if this is your favourite then that’s all I need to get backing (oh, and some mini chocolate chips)

    1. shelly

      Well, I’ve tried them with all light, with all dark and with all different measurements of the 2, and this is my favorite. It’s not a HUGE taste difference, it just adds a little something 🙂

      1. tracy

        hey, just curious, for my own knowledge for bettering my cooking skills, what does leaving them in the fridge over night do before baking? is that necassary, when i want cookies,..i mean i want them right then 😉

    1. shelly

      Nope…It helps the edges brown and the middle stay soft. You might need to play around with the baking time, but 9 minutes works great for me 🙂

  6. These do look great. I always only use coarse salt in my ccc’s, too. Love seeing/trying all the different recipes out there. My favorite is called “my favorite”, too. Because really, is there a best? 😉

  7. Thanks for sharing your trade secrets! Love the recipe, and that you use white, light AND dark brown sugar AND 1 tbsp of vanilla. I love vanilla, too. I am a huge believer in chilled overnight for cookie dough. Makes SUCH a huge difference in results.

    And that you used mini chips. I only use them in small no-bake cookie-dough little balls b/c they work better but now that i see them in this recipe, I need to try that idea!

  8. bubbieone

    LOVE chocolate chip cookies!!!!!
    I have been making them for years with both brown sugar, and fruit sugar instead of granulated. Makes them soft and chewy, People keep asking for my secret, and I tell them.

  9. Crystal

    I have been on a huge chocolate chip cookie kick lately. I have tried several recipes but still can’t figure out wat I’m looking for. I am definetly going to put yours on my “to be tried” list. My biggest issue is that the first day or so they taste great and then they dry out really bad….. Maybe it’s my altitude? IDK. I love your website!

  10. maria

    Chocolate cookies are the best! Yes especially undercooked. We don’t like crispy cookies in or house. I would definitely leave the dough in the fridge over night but there might not be any left in the morning. Yousee my husband loves to eat raw cookie dough. Whats salmonella??

  11. I like using brown butter in mine. I also like to use big chunks of chocolate. I like the idea of using dark brown sugar. I usually just use light brown sugar with a little white.

  12. My sister swears by using coconut extract instead of vanilla, but our family chocolate chip cookie growing up used peppermint extract! I play with that recipe a lot but I find that it really needs the mint… I’ll have to try yours for a non-minty cookie!

  13. Kristin

    Quick question – convection or no? I am usually trying to max as many sheets in the oven at once so usually use convection, but am always curious if I’m affecting the outcome by making a slight temperature and time change…

  14. Your favorite may just be my favorite. I always use mini chocolate chips. And I love them a bit on the under done side. I will have to check out the sea salt. You should check out Salt of the Earth Bakery. They are in NYC and add sea salt to all of their goodies. They are amazing!

  15. These look pretty amazing to me! I’d love to give them a try soon. Even though I’m a big fan of the NYT recipe I still venture out to try other recipes just in case there’s another I should be enjoying too (I REALLY love chocolate chip cookies!).

  16. These really are beautiful! Love how big they are, and the mini chocolate chips make them look even more amazing. I’ll definitely be trying these out (I can never get enough of chocolate chip cookies)! Thanks!

  17. Victoria

    The chocolate chip cookie recipe I use, which is the one I grew up eating thanks to my mom, calls for regular sugar and brown sugar. I think it makes a huge difference by adding in that brown sugar. Yum yum!

    And I’m going to have to start trying coarse sea salt in my cookies. I bet that is wonderful!

  18. AMY L

    I found a recipe where you melt the butter rather than let it soften. This is GREAT when you find yourself in one of those “must have chocolate chip cookies NOW” moods. I tried softening the butter in the microwave with my old recipe, and they would turn out badly, flat, and hard to scoop off the baking sheet :/

  19. Maria

    Ok these are so good! I made the dough yesterday and am baking them and I am eating them now with my morning coffee! I love the mini chips, but since I only had half a bag, I added some regular size chips too (didn’t want to skimp on the chocolate.) Some are getting mailed to my college kids that’s why I am baking in the morning because they will probably be gone by tonight. Thanks for the recipe.

  20. Diana

    So here’s the thing. I never comment on blogs that I follow..I just silently creep. And I don’t even really bake. I started following your blog because I love good pictures of yummy food. BUT, last night I made this dough and this morning baked the cookies (for breakfast). And they are AH-MAZING. I just had to leave you a comment and tell you how wonderfully simple these cookies are. Thanks for posting! Looking forward to trying more of your recipes.

  21. Tina S.

    I baked these Tuesday (made the dough late Saturday night) and they are gooey and delicious! The dough is also delicious and it was very difficult not to eat all of the dough while the first batch of cookies were baking. BUT, the dense chip filled dough broke both of my cookie scoops! I don’t know if mine are just cheap or what, but they’re both busted. I’m thinking next time I may chill the dough just to the point of being not-sticky, scoop dough out and then finish chilling on a parchment covered plate. Then just plop them on a baking sheet to bake.

    1. shelly

      This recipe is a combination of many recipes I have tried over the years for chocolate chip cookies…there isn’t one basic recipe that it came from, except many the Toll House Cookie 🙂

  22. Mirakol

    I like to add a few shakes of cinnamon to my chocolate chip cookies 🙂 Also, I’ve swapped a little of the all-purpose flour for whole wheat…gave the cookies nice chew and texture. I wanna try with mini chocolate chips as well. More chocolate in every bite is genius!

  23. Sounds Yummy! In the last year or so I have started using a recipie with sea salt too and it makes a HUGE difference! I am always amazed at how much better they taste. However, mine turn flat? Do you have any guesses as to why?? Or any tricks to keeping them thick like yours!

  24. Harman

    I just made them and they turned out beautifully! I used half semi sweet chocolate chips and mint chocolate chips, and it was the perfect amount of mint and chocolate!

  25. Mindy

    I have to ask, what is your secret to getting this “look”? Mine turn out looking like the pic you posted on facebook, more smooth on top. The pics you have here are sinfully beautiful and I think it’s the texture on the tops. You use a scoop, but must do something different than me, I stuff my scoop with dough, level it off then dish onto the cookie sheet. The scoop looks like it would if it were ice cream, ya know, dome on top, flat on bottom. Yours in the pic look like they were just scooped with a spoon. I can’t figure out what I am doing different but am dying to get mine to look like yours instead of so smooth, all the texture on top.

    Any tips to put me out of my agony? I will be forever trying to master this, haha!

  26. Rosie

    Hi,

    I tried the recipe, do i have to press down on the dough before putting them in the oven. I tried without pressing on the dough, and it came out thick and biscuit-y and it doesn’t look as pretty.
    haha let me know.

    Rosie

  27. Beth Beichey

    I don’t normally post comments on these blogs but these cookies made me change my ways. These were by far the best chocolate chip cookies I have ever made, and I’ve tried a lot of recipes. Thank you for sharing! AMAZING!

  28. Kena

    OMG!!! when I read your post I really fall inlove of the idea to make this cookies. I finally had some free time last week and they were A COMPLETE SUCESS!! my 1year old girl was so happy eating the dough and my 2 year girl was so happe helping me as a baby chef 😀 AMAZING recipie. I live in Mexico, so you have one fan from this amazying cookie 😀

  29. Amanda

    I just took these cookies out of the oven and THEY ARE SOOO GOOD!! Instead of coarse sea salt, I just regular salt and they taste great! Thanks for sharing the recipe!!

  30. We are definitey friends, and I can’t wait to try your recipe. I’ve made so many different recipes, but have never tried the dark brown sugar or the sea salt. My mouth is watering just imagining how good they will be!

  31. Leanna

    Hi Shelly!

    I’d really like to try this recipe but Im going to opt for regular salt instead of the sea salt. How much regular salt do you think is appropriate?

    Thanks! 😀 Happy Baking!

    1. Shelly

      If you mean regular salt I would cut it in half. If I don’t use sea salt, I always use kosher salt to bake with, it’s slightly coarser than table, and you can more easily control the amount!

    1. Shelly

      I don’t think so, but I might flatten them before going into the oven, instead of being “ball” shaped, so they will cook more uniformly.

  32. Kerry

    Jut wanted to leave you a note and thank you for this recipe. My husband has gotten me to make them three times since I made the first batch. It’s dubbed a winner by a true Cookie Monster 😉

  33. Megan

    These are definitely my go to chocolate chip cookies! Until I found this recipe I had tried soo many before and NONE worked out. My boyfriend isn’t much of a cookie person but these have converted him to asking for them all the time. 😀

  34. BOBBI

    Definitely will be trying these soon. I love to add cinnamon to my ccc, but another thing I like to do is dissolve instant coffee in my vanilla. It adds just a little different flavor. It’s even good if you don’t like coffee. I love all your cookie recipes!

  35. Lisette

    In addition to refrigerating my cookie dough, I brown the butter! It adds a whole new depth of flavor!! And I too, use dark brown sugar! Yum! I want to go and bake some now!

  36. Kenny

    I think the reason everyone wants the recipe is from the 4th picture here! The way that top cookie gives an interior view of the cakey fullness & mountain full of chocolate chip morsels! That picture just makes my mouth water a little too much!

  37. Bobbi Lynn Peters

    HI! I sent you a note on FB with a pic but wanted to leave a note here too!
    HANDS DOWN THE BEST CC COOKIES WE’VE EVER HAD!
    I’m making another batch this weekend!
    YAY!

  38. Kate

    Hi Shelly
    I love your recipes. May I ask you something? Did u press the dough on parchment paper or just leave it like a ball?
    Thank you in advance.

    Your fan from Thailand.

    1. Shelly

      I left it in a ball. The heat of the oven spreads the cookie, plus leaving it in a ball prevents it from flattening too much. If you prefer a flatter cookie you could certainly press hem down a bit!

  39. Kim

    Excellent recipe. These are now my favorite chocolate chip cookies by far. The right amount of dark brown sugar, the course salt and the mini chips really make a difference. I made mine with salted Kerry Gold butter which gave them extra wonderful buttery flavor. Everyone loves them. Thanks so much for this recipe.

  40. Dorothy

    I just made these. They are soooooooooo good. I almost don’t want to give them to my boyfriend… However, it is his birthday so he can have them. Thanks for the recipe.

  41. Symone

    Hey there!!!!
    Before try your recipe i want to know if i can use the air option at my oven because unfortunately i have a combi oven/microwave….

    1. Shelly

      I use the convection setting in my oven a lot to bake, so I imagine it will work. You might need to alter the bake time, so just watch it closely!

  42. Meghan

    If I only have unsalted butter, how much extra salt should I add? Or would you recommend just getting the salted butter?

    1. Shelly

      I would add in an extra 1/2 tsp salt…I always bake with salted butter, but that’s strictly a taste preference on my part!

  43. Maria

    These cookies are great! I was skeptical about using the mini chips as it didn’t seem like they would give much of a chocolate punch but the cookies are very chocolaty. I like how uncomplicated this recipe is too. It’s not fussy with a bunch of extra ingredients or multiple steps.

  44. April

    I’m definitely making these this weekend! How do you measure your flour? By weight or spoon & sweep? I love weighing my flour, I find you get more consistent goodies.

  45. Cindi

    These are without a doubt my favorite chocolate chip cookies. I have made them many times and will continue to make them. I would not change a thing! Thanks so much for the recipe.

  46. Crystal

    I honestly tried this recipe b/c the picture was a “to good to be true” kinda picture (absolutely beautiful). Tried and true!! These cookies are Amazing and actually looked like your picture! I have never refrigerated my cookie dough before but will from now on. They held form w/o sinking flat. The flavor was the good old comfort food taste that just made you want a glass of milk. Thank you for sharing. Definitely see why it is a favorite.
    ~God Bless~

  47. Kat

    So good. Baked them for around 14 minutes because they were still pretty raw at 9. Perfect cookie. Really thick and chewy and delicious!

  48. Natalie

    Shelly, THIS IS IT. You have made all of my cookie dreams come true. This cookie not only looks thick and beautiful, but it is soft and chewy in the center while retaining the slightest hint of crispiness around the edges. It’s everything I love about the original Nestle Toll House recipe, except these cookies don’t turn out thin and flat. You have improved upon that classic recipe by increasing the flour and using half baking powder/half baking soda (plus that coarse sea salt is fun). I’ve been using chocolate chip cookie recipes lately that call for cornstarch, and while they do turn out wonderfully thick and chewy, I miss the bit of crisp around the edges of some other recipes. Your recipe has ticked all of my boxes! It will be my go-to from now on.

    I’m one of those people that doesn’t really care for mini chocolate chips (I know, I know….I just prefer the gooey-ness of a regular sized chocolate chip), so I used 1 bag of regular semi-sweet chips and they turned out amazing, just in case anyone reading was wondering. I also used all dark brown sugar instead of part light/part dark because it was all I had. It worked great. Thanks for an adaptable recipe to my lazy pantry shopping!

  49. Have you ever made these cookies with no butter or eggs using a substitute for both ? My daughter has a few food allergies dairy and eggs are a few of them. I’m always looking to make things that we would all enjoy. They look delious.

  50. Patricia

    Hi, I love this chocolate chip cookie receipe, taste great but I find the cookies go really soft the next day and tend to stick to each other. Is it cause I didn’t bake it long enough? Any tips?

    1. Shelly

      That’s strange! I would guess it’s how and when you’re storing them. Are they completely cooled when you store them? What type of container are you storing them in?

  51. Jannie

    I made your cookies, but they didn’t look anything at all like your pictures. 🙁 My sister in law made your cookies and they looked exactly how yours looks and tasted amazing! When I made your cookies, mine was dry (not gooey like yours looks) and didn’t evenly spread when it was in the oven. Any suggestions?

    1. Shelly

      Hmm…. it sounds like you might have added too much flour. When you measure flour, spoon your flour into the measuring cup so you don’t pack it down.

  52. Chris

    Ok, let me just say, this recepie ROCKS! For years, I’d just made the recepie on the toll house bag & was getting increasingly unsatisfied with it (no clue why they seemed so good when I was a kid), so I’d been looking for a good go-to chocolate chip cookie recepie. These are moist & buttery & rich, & the mini chips make them irresistable! I made a huge batch & took them to work yesterday, & they quickly got devoured-when I went downstairs to the break area only 2 hours later, all that remained was one lonely cookie & some crumbs, lol!! (good thing I saved a few at home!)

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  55. Neta

    Just wondering, are these still your favorite chocolate chip cookies? With SO many recipes to choose from, would this be the one to bring to my 8-year-old daughter’s class?

  56. ALK25

    I made a batch of this dough to freeze ahead of time (they’re a big hit at work!), & decided to take a little of the dough & use it for deep dish cookies in ramekins,& it worked great for that! One thing I was wondering though is that in your book, these call for 1 tsp. each of baking powder & soda, where as here on the blog it calls for 1/2 tsp. of each. Do you have a preference of which way turns out better?

    1. Shelly

      I don’t really have a huge preference. Both ways work, with very little difference. The extra that I included in the book recipe gives the cookies a slight bit more softness and ensure a tiny bit more spread.

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