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.

My Favorite Chocolate Chip Cookie Recipe

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


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


  • 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


  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.


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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202 Responses
  1. 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…

  2. 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!

  3. 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.

  4. 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??

  5. 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!

  6. 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.

  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. 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? 😉

    1. Niyatee

      Hi please consider adding in the ingredients by weight, I love your blog but I never try any of the recipes as I don’t use cups, I use my kitchen scale for all my baking.

    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 🙂

    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 😉

      2. Peggy

        I made these cookies and they are fabulous!! The mini chips are the best. More spread throughout. The sea salt adds just the right touch!! 5 stars


      Hi Shelly Carolyn Garcia here, I have to say a good recipe. I agree with the other reply’s on your different post you think about making you tube videos unless you have, but that would be a awesome idea, Thanks Shelly your friend Carolyn.

  9. 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)

  10. 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 🙂

  11. 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:-)

  12. 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!

  13. 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!

    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. Brittany

        You should change the “prep” and “total” time. Since you suggest refrigerating overnight, it’s misleading.

        1. Shelly

          Yes, I wish there was a work around to that on my recipe card, but there isn’t. I need to figure out how to get one that includes chill time!

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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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