My Favorite Chocolate Chip Cookie Recipe

This is my FAVORITE Chocolate Chip Cookie Recipe EVER! Mini Chocolate Chips, three kinds of sugar and coarse sea salt are two easy tricks to make these the BEST!

My Favorite Chocolate Chip Cookie Recipe is an easy cookie recipe

So these chocolate chip cookies. You guys. These cookies are everything. I have been making this same exact recipe for 8-ish years? I mean, I try ALL sorts of chocolate chip cookie recipes, trust me. I’ve posted a lot of different recipes here on my site as well! BUTTTT these are my all time, most favorite, tried and true, SHELLY chocolate chip cookies. They’re thick, but not too thick, they’re soft but still have buttery, crisp edges, they have the perfect balance of salty/sweet, they have the perfect chocolate to cookie ratio…should I keep going?

I’m going to explain WHY these are the best and all the tips you need to make sure your cookies are the best too. You’ll see why these are my FAVORITE Chocolate Chip Cookies and we’ll be best friends forever because of it. AND if you’ve been following this blog for any length of time, you know I posted this recipe WAY back in 2012. I decided the pictures needed a little facelift, and I wanted to include a few how-tos that I have learned over the years.

This recipe was also included in my book because so many of you guys have made them and loved them as much as I do.

Ok, let’s talk all things chocolate chip cookies!!

My most Favorite Chocolate Chip Cookie Recipe

What makes these THE BEST cookies?

Honestly, it’s simple. I am not reinventing the wheel here. I just found there are a few small changes you can make to a cookie recipe that can take it from here to HERE.

  • I use three kinds of sugar in my recipe: granulated, light brown, and dark brown sugars. The combo of the three give it the perfect depth of flavor without adding too much moisture.
  • Also, like I said before, I use coarse sea salt along with salted butter in my recipe. Now stay with me. If you are sensitive to salt you can use unsalted butter. But the coarse sea salt is really important here. You get these little tiny pockets or salt in the cookie that is LIFE CHANGING. Now, I went the extra mile in the pictures and added a little flaked sea salt as a garnish. This is TOTALLY optional. I’m just a salty girl.
  • Mini Chocolate Chips. I stole this trick from Panera. They make amazing chocolate chip cookies, and they also use mini chips. I decided to really prefer the smaller, more even distribution of chocolate via the mini chip vs regular sized chips. Try it, I swear it’s better.

The best chocolate chip cookie dough needs to be chilled

Why do I have to chill cookie dough?

Well, long story short, you don’t HAVE to…you just should. I talked about why you should chill the dough when I made the NY Times, Jacques Torres Chocolate Chip Cookie Recipe…but I’ll do it again here, because same rules apply.

  • Chilling cookie dough develops the flavor. Think of soup. NOW think of leftover soup. We all know leftover soup is better than same day soup. Why? Let’s say it together, the flavors develop, Same concept with cookies.
  • Also, chilling the dough dries out ever so slightly concentrating the flavor, and giving you crispier, chewier edges.
  • And chilling the dough gives the gluten in the dough a chance to relax, adding to the crispier texture of the edges, which is the goal…a softer center, with crispy, buttery edges.
  • When you chill the dough, the color deepens as well, so you have a beautiful deep colored cookie, as opposed to a pale one.

Scoop out chocolate chip cookie dough for perfect cookies

Also note, I like to bake these cookies with the dough still chilled. This does make it a little harder to scoop out, so I allow it to sit out, after being chilled for 15-ish minutes to make it a little easier to scoop! I have broken many a cookie scoop trying to pry out rock hard cookie dough, so let it sit out for a few minutes to make it scoop-able!

OR you can scoop the dough into portions as soon as you make it and then chill it in scoops on a large baking sheet. You can also freeze the dough in portions, which is a great trick! I am writing up a full post on freezing cookie dough coming soon!

My Favorite Chocolate Chip Cookie Recipe is an easy cookie recipe

I know you guys love cookies as much as I do and hope you LOVE my Favorite Chocolate Chip Cookie Recipe!!

BUT if you’re looking for more chocolate chip cookie recipes, I have so many! Here are a few:

 

Note – the recipe I make in the video is the recipe from my book, which is slightly different from this recipe, using a bit more baking soda and baking powder. I like both versions, but have found that adding a little, as I’ve written the recipe here, produces a thicker, chewier cookie, which I prefer. Also note I used the convection setting in the video, which bakes a bit faster than non-convection. The recipe as written below is for a non-convection oven.
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My Favorite Chocolate Chip Cookie Recipe

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 12 minutes
  • Total Time Total Time: 22 minutes
  • Yield Yield: 24 cookies 1x
  • Category Category: Cookies
  • Method Method: Baking
  • Cuisine Cuisine: Dessert

Description:

This recipe makes my all time favorite chocolate chip cookies! Mini chips and coarse sea salt make them the best!


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 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon coarse sea salt
  • 2 3/4 cups all purpose flour
  • 1 (12 oz) bag mini semi-sweet chocolate chips
  • optional – flaked sea salt to garnish

Instructions

  1. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugars together for 2 minutes on medium speed, until fluffy and light. Add in the eggs, vanilla, baking soda, baking powder, and salt, and continue mixing until incorporated, scraping the sides of the bowl as necessary.
  2. Turn the mixer to low and add in flour, mixing until just combined.
  3. Stir in all chocolate chips until evenly distributed.
  4. Cover dough plastic wrap and and refrigerate overnight, or up to 48 hours.
  5. When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  6. Using a large (3- tablespoon) cookie scoop drop the dough 2 inches apart on the baking sheet.
  7. Bake for 12 minutes, or until the edges are golden. Remove from the oven and let cool on baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling.

Notes:

Store the airtight for up to 3 days.

You can use regular sized chocolate chips if you prefer

Keywords:: cookies and cups, chocolate chip cookie, chocolate chips, recipe, baking, cookie

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Heather
Heather

I love how chewy these cookies are. I’ll definitely have to buy salted butter to use next time I make them. Great recipe!

Emily

Made these and yummmmy, sooo good! Then I decided to make the second batch a bit smaller so I could smoosh two together with a Reese’s peanut butter thin between them, creating the perfect cookie sandwich because basically, I’m a huge pig disguised as a normal woman ? yum. Perfection!

Dani
Dani

These might be the best chocolate chip cookies I’ve ever had. My husband can’t get enough of them.

Norma
Norma

So…. I couldn’t figure out why my cookies didn’t spread at all. First thought the dough was too cold so let the second cookie sheet sit out about 30 minutes before baking. Still didn’t spread. Hmmm…reread the recipe and finally realized I had forgotten the granulated sugar! Not sure why that would prevent them from spreading but it’s the only goof I can spot. On the plus side, they were still cooked through and still delicious! Slightly less sweet, but fantastic anyway. Very forgiving recipe!

Sarah
Sarah

For the past few years I’ve been trying all of Pinterest’s “best” chocolate chip cookie recipes. This recipe is my absolute favorite by far. I use the full teaspoon of baking powder & soda like your book says and bake them for 12 minutes and they are PERFECT. (Even without chilling!) My family loves them, my office loves them… they’re everything a chocolate chip cookie should be!

Julia
Julia

I wanted to love this recipe. I followed it to a T, but my cookies didn’t have much spread and ended up pretty puffy ?? I don’t know what I did wrong.

Caitriona Poehler
Caitriona Poehler

This is how mine turned out too! Not trying to leave a bad review just wanting to know how to improve them!!

Liz
Liz

I’ve been saving this one and finally got around to making it. My 3-year old says “This is the best cookie I ever had!” My husband says nothing because his mouth is too full with his 3rd one.

Carla
Carla

This has become my go to recipe for chocolate chip cookies. I’m constantly told I make the best cookies, The sea salt makes a difference. This recipe is the reason I purchased your cookbook.

Nancy

Wouldn’t it be easier to scoop the dough right away then chill the cookie balls overnight, then bake?

Michele
Michele

Good thing i only baked 6 cookies and froze the rest of the dough. These are soooooooo good!!! I’m going to have to restrain myself.

Siti
Siti

Hi Shelly,
Oh my gosh! I totally love this recipe. Chocolate chip cookies are a definite fave in our household so i decided to double this recipe because i know one wasnt enough. It lasted barely-2 days! We couldnt wait to chill for 48hrs so we opt for few hours and i only had brown sugar at the time. They were amazing. The kids took them to school and also gave to their teachers. My oldest has already requested for more!
Thank you for sharing this recipe.

liz
liz

Shelly, I am an intermediate to sometimes advanced baker. I too have tried dozens of different chocolate chip cookies looking for the perfect texture, spread, taste, etc. These are wonderful. I got the rise I like and flavor was excellent. I would be very helpful though, if you added weight measurements to some of your recipes. 2 3/4 cups of flour not measured properly can make a huge difference. Been a follower of yours for years. Thank you.

Debi
Debi

So I have been making the NYT recipe
You posted just a couple months ago because you’d said it was so good and they are – my family LOVES them so I bake them
Nearly weekly – think I’ve gained 20 pounds from them ??. are these actually better then them ?? Thanks so much for all your recipes – we enjoy them!

Debi
Debi

So I have been making the NYT recipe
You posted because you’d said it was so good and they are – my family LOVES them so I bake them
Nearly weekly – are these actually better then then?? Thanks so much for all your recipes – we enjoy them!

Aggie
Aggie

Hi Shelly… can’t wait to try these… question though, you said you used convection to bake them is that at 350? So convection at 350 for 9 minutes? Also video says 1 tsp baking Sosa and 1 tsp baking powder but recip says 1/2 tsp each, which is it?
Thanks!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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