The Best Chocolate Chip Cookie Recipe

The Best Chocolate Chip Cookie Recipe

the-best-chocolate-chip-cookie

Yes I know, I know…… everyone says their chocolate chip cookie recipe is the BEST chocolate chip cookie recipe!

But I swear, these really are the best!

Many have testified that this is indeed true, but don’t take my word for it!

Try them yourself!

These cookies are buttery, slightly crispy and chewy all at once.

I like to use chunks of real couverture for mine, but of course you can use the prepackaged chips or chunks from Hershey’s or Ghirardelli (or whomever)  if you prefer.

In the video I mentioned the recipe that I made was for only 12 or 13 cookies.

I really didn’t think that is enough cookies so I doubled the recipe below for you!

You will thank me in about 30 minutes.


5.0 from 1 reviews
Best Chocolate Chip Cookie Recipe
 
Prep time
Cook time
Total time
 
Preheat oven to 350° F
All ingredients should be at room temperature
Author:
Serves: 24- 2 ounce cookies
Ingredients
  • Unsalted Butter room temperature 2 sticks (1 cup) (226g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar 1 cup (210g)
  • Salt 1 teaspoon (5g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Eggs Large 2 (100g)
  • All Purpose Flour 3½ cups (440g)
  • Baking Soda 1¾ teaspoons (8g)
  • Chocolate Chips or Chunks 2 - 3 cups (510g)
Instructions
  1. Cream the butter and both sugars with the paddle attachment until light and fluffy. About 5 minutes
  2. Combine the eggs and vanilla extract together and slowly add to the creaming butter mixture on medium speed being sure to mix well in between additions. Stop the mixer every so often and scrape the sides and bottom of the bowl.
  3. Sift the flour, baking soda and salt together, then add to the mixer all at once and mix on low speed just until combined. Do not over mix.
  4. Add in the chocolate chunks and mix well.
  5. With a 2 ounce cookie scoop (or simply drop dough by the heaping tablespoon) onto a parchment lined sheet pan spaced about 2 inches apart.
  6. Chill the dough while you preheat the oven to 350°F
  7. Bake for approximately 15 -18 minutes or until light golden browned.
Notes
**for those of you who prefer a softer style cookie here are some alterations you can make to this recipe:

Switch the AP flour to Bread Flour (3 c or 360g) Use all Brown sugar instead white granulated sugar.

Instead of Baking Soda, use Baking Powder.

Switch the butter out for solid vegetable shortening (or a combination of the two) as shortening has a higher melting point so it will stay solid during the baking process longer.

You can also chill the dough before baking to help the cookies from spreading too much.



Cookies will stay fresh in an airtight container at room temperature for up to 6 days
You can freeze un baked dough for up to 2 months

 VEGANIZE THIS RECIPE!

5.0 from 1 reviews
VEGAN Chocolate Chip Cookie Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 24 - 2ounce cookies
Ingredients
  • Earth Balance Buttery Sticks room temperature 2 sticks (1 cup) (226g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar 1 cup (210g)
  • Salt ½ teaspoon (3g)
  • Vanilla Extract 2 teaspoons
  • Flax Eggs - 3 Tablespoons ground flax (24g) + ¼ cup hot water
  • All Purpose Flour 3½ cups (455g)
  • Baking Soda 1¾ teaspoons (8g)
  • Vegan Chocolate Chips 3 cups (510g)
Instructions
  1. In the bowl of the Kitchen Aid Mixer or with a hand beater, cream the earth balance and both sugars with the paddle attachment until light and fluffy. About 3 -5 minutes
  2. Meanwhile steep the hot water and ground flax in a small bowl and let stand to thicken
  3. Combine the flax eggs and vanilla extract together and slowly add to the creaming mixture on medium speed being sure to mix well in between additions. Stop the mixer every so often and scrape the sides and bottom of the bowl.
  4. Sift the flour, baking soda and salt together, then add to the mixer all at once and mix on low speed just until combined. Do not over mix.
  5. Add in the chocolate chips and combine well.
  6. With a 2 ounce cookie scoop (or simply drop dough by the heaping tablespoon) onto a parchment lined sheet pan spaced about 2 inches apart.
  7. Bake immediately for approximately 12-15 minutes or until light golden browned.
 

 

 

 


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79 Comments

  • Looking at your photos, I’m absolutely baffled at what kind of chocolate doesn’t melt after being in a 180C oven for fifteen minutes. I’m in Europe so maybe it’s an American thing… but that’s just weird. 🙂

  • Hi Gretchen,

    I have just bought a 7 quart kitchenaid pro line mixer and would like to make a large batch of these cookies and I was wondering whether I could double or triple or quadruple this recipe in my mixer.

  • Hi Gretchen, I love all your info! I was wondering about the vegan recipe, if I could substitute coconut oil for the vegan spread?? Thank you for any info you could provide – greatly appreciated!

  • hi, wellcome back.

    Is there a wish list or something? I can’t find enywhere your basic cookie dough, it’s the best.

    thank you

  • Hey Gretchen, you had an edible chocolate chip cookie dough recipe before but I can’t seem to find it on your new website.

    • Hello, yes I know much of the content that you are used to seeing is gone 🙁
      But I have been forced to start over again from zero and I am working as hard as possible to get the most popular and most requested videos and recipes done first.
      Please be patient but in the meantime if you go to my Gretchens Bakery facebook page there are so many people who have saved the recipes and can share with you right away!
      Just ask on the main page! Thanks

  • Hi. I was wondering if there’s any way this could be turned into a chocolate chocolate chip cookie? I love chocolate and so does my very pregnant friend. 😉

  • Hi Gretchen,

    Can this chocolate chip recipe be made into a chocolate chip bar cookie? Would the ingredients need to change or do you just put all the dough into a 9x 13 pan? Also how long would you need to bake it and at what temp?

    Thank you!

    Milanka

  • Hi gretchen. Is there any way i can make a more crispy cookies with this recipe? My family like them crispy. Btw i love all your recipes. Helps me in my home business too. Thank you.

    • HI Lisa! You may be interested in my latest ebook that has some variations of cookies for those who like crisp, those who like chewy, those who like thick etc….
      But I find this one to be crispy yet slightly chewy- have you tried it?
      My other recipes (here on the blog) will be softer than this actually

      • Hi gretchen. Yes i’ve been baking it for quite some time now. And i just love it.Just that some prefer to be more crisp. Will check out the ebook. Thanks you.

  • Whenever I make Gretchen’s recipes which say to turn the oven to 350 Fahrenheit I use 175 celsius because 177 celsius rounds down to 175 celsius.

  • Hi Gretchen ! I didn’t know where to put this question in but last year I made some cookies you had on here it had a video to it can’t remember the name of the cookies but they were real big cookies one of them you added chunks of chocolate if you know what i’m talking about where can I find that video .Thank you.

  • I found you! WoW! I have not baked for over a year. I was doing the “eating clean” health bootcamp. Went to look up your Basic Cookie dough recipe and learned that you sold Woodland bakery and moved to swamp land. I was someone sad to learn this as I have been watching you from the days of Crumb boss/Woodies. I’m glad you are doing what you want. I remember how tired you used to say you were during the holidays and still at the end of the night/morning you read emails from your followers with a smile. I wish only the best for you and I truly hope you are happy.
    Love from The Bay….Angel

    • Hi Angel! YAY! You found me! Thanks for searching me out and WOW to 1 year bootcamp! that’s admirable! I usually do it for 1 day then I eat everything in sight. LOL and yes I am doing what I want FINALLY!

  • Hey! I was wondering what type of chocolate chunks/chips i should buy for this? semi-sweet, bittersweet, milk, dark? Thanks! Can’t wait to try!

  • Hi, Gretchen!

    Just wanted to let you know that I made these recently and they turned out AWESOME!

    I’d been craving chocolate chip cookies anyway, plus I wanted to make some goodies for the holidays, so I ended up on this page.

    I used all brown sugar, a combination of milk chocolate and semi-sweet chocolate chips, and I chilled them before baking–turned out wonderful. I also pressed a few extra chocolate chips on the top of each cookie right before baking, as I think I recall you doing that in some video.

    I’m also freezing most of them and only baking about six at a time whenever I want some–I’ve already baked two of those small batches and I’ve still got a big ziplock bag full of them in the freezer.

    Anyway, sorry if I got a bit rambly–just wanted let you know how much I appreciate the recipe ^.^

    • YAY! I love a success story and yes this is my FAV recipe for chocolate chips for sure! Thanks for the feedback! Rambly is OK by me! (You’ve sen my blog posts! I do it too! LOL)

    • The trouble with creaming coconut butter, is that it doesn’t really cream the way butter can. Getting the mixture light and fluffy. The coconut oil will just sort of slosh around.
      I haven’t tried it though (so it may work, but with a much different result I am sure- maybe not bad though?) However the earth balance is more like butter in that it can achieve this creaming and shortening will as well.
      CLICK HERE FOR MORE

  • OMG, I made these cookies tonight and they are SOOO perfect! I’ve always just used the recipe on the back of the choc chips package, but I never really thought they tasted anywhere near as good as bakery cookies. I gave this recipe a whirl, hoping maybe I would be able to make that perfect cookie at home (choc chip is my favorite thing in the world!) and HOLY CRAP did you deliver when you called it the BEST! My husband (who doesn’t really care for chocolate chip, he’s a peanut butter guy) ate 3. (He requested I try your peanut butter cookie recipe next… totally gonna!) You made my chocolate-chip-cookie-lovin day! Thanks for your hard work on all these recipes and videos, and answering all these questions so clearly and so quickly.

    Much love from my delicious smellin’ kitchen.

  • My daughter was bragging about your chocolate chip cookies. She makes them for every Color Guard Competition to rave reviews. Her Home Ec teacher challenged her to a chocolate chip cookie bake off. She made your cookies and added a chocolate drizzle to the cookies just for fun. Her cookies were the class favorite.

  • Hi Gretchen,

    Please advise on how to bake frozen cookie dough. Do I thaw it a bit, or does it go straight into the oven?

    Also its mentioned in one of the comments that the dough needs to be pressed down for better shape. How can it be done when it is frozen?

    Thank you!!

    • You will thaw them slightly I usually set them up on the pan while my oven is preheating (15minutes) then they are thawing and you can press them slightly (they will still be semi-cold when they go in the oven, thats ok and actually helps to prevent alot of spreading

  • Hello Gretchen!

    Do I have to chill these so they don’t spread or Just bake them like that?

    Thanks
    Lucy

    • If you don’t want a vegan version you can use regular eggs (both recipes are listed her) Otherwise you can use EnergyEgg replacer (just follow box directions)

  • C is for cookie that’s good enough for me!….opps Cookie Monster is in the house!
    Going to give these yummy looking cookies a try soon!

  • I have made some of your recipes and and liked too much so now I will bake these cookies, they look delicious and ilove chocolate !!. Thanks for sharing

  • Omg!!!!!! I just made these cookies and my 11 year old son said they tasted like heaven. My 19 month old daughter ate one and she was crying for more. Thank you for sharing these amazing recipes with us. Next up is carrot cake! How do you toast your coconut flakes or are they sold toasted?

    • LOL! Alright! KID approved!! thanks for the feedback! (I toast my coconut in a low 300F oven for about 15-20 minutes, tossing the flakes every 5 minutes to prevent over baking

  • Hi Gretchen,

    I dont eat eggs, and im not really into all the vegan ingredients. Cant i just leave out the eggs from the recipe and bake them?

  • Hi Gretchen,

    Sorry for asking, I am just a little confused here. You only used 1 egg in your video but you have 2 eggs in your recipe above, with all due respect how many egg should I really use?

    Thank you!

    • HI Krissy I did make a note about it in the written post:
      In the video I mentioned the recipe that I made was for only 12 or 13 cookies.
      I really didn’t think that is enough cookies so I doubled the recipe below for you!

      Sorry for the confusion

  • Gretchen,

    First of all, I want to thank you for sharing all of your wonderful tips and recipes!! I’m subscribed to your email newsletters and the Best Baker Tips Club, which is very useful and interesting! I have learned a lot from you! 🙂 I made these cookies the other day and they are absolutely delish! I do have a few questions though. I don’t do a whole lot of in depth baking, so I apologize if these sound silly. Question #1 – Although very yummy, my cookies turned out a tad bit on the salty side. Would the cookies still turn out okay if I cut down the salt amount a little bit, say like, 1/2 – 3/4 teaspoon? Question #2 – I baked the cookies for 15 min at 350 F, but the bottoms of the cookies are a little bit too hard for my likings. I was wondering if I should cut down the baking time to fix it, but I’m afraid they wouldn’t get done in the middle if I do. What would be your suggestion to fix that? Question #3 – On the notes part for making a softer style cookie, would all of those points need to be implemented or could just one or two be done? Okay, that’s all of my questions! Sorry again if they seem silly! Haha! Thank you again for all of your hard work at helping the rest of us with our baking needs! Have a blessed day!

    • HI Great thankyou and you are welcome too!
      #1 you can adjust the salt to your liking, (especially if you used salted butter?)
      #2Try a double sheet pan, it sounds like your oven has alot of bottom heat and it causing that
      #3You can make the adjustments as you like and see how you like the finished cookies, never know til you try 🙂

    • Awesome! Thank you! I used unsalted butter, so I will try cutting down the amount a little bit. I’ll for sure try your other suggestions as well. I can’t wait to try them out again! Thank you so much!! 🙂

  • Hi Gretchen…about this real couveture chocolate…can i buy this thru you….or ..is Scharffenger chocoate the same?

  • Hi Gretchen

    My friend and I are just baking those cookies and the first half is in the oven. My friend just makes the other half and we really need to hury up ’cause we are already eating the dough. Soooooooooo delicious omg
    Just wanted to stop by and say thank you for that awesome recipe 🙂

    Can’t wait to try them 😀

  • Hey, a quick feedback on the recipe. I made a few of these today n they were loved by the family. Thank you so much for sharing!

    I’ll b making these again tomorrow with baking powder & lesser amount of sugar – as they got crispy like a biscuit, & too sweet because of the milk chocolate i used (couldnt find semi-sweet choco chips in my area).
    Thanks again!
    With love from Pakistan

  • Gretchen, I need your help with a recipe. I would like these cookies to come out more crispy on the outside but also want them to stay super moist on the inside – any suggestion on how to make them more crispy on outside but super moist on inside with the ingred below:
    Chocolate Chip Cookies
    Makes 5 1/2 dozen- approximately
    1 lb. unsalted butter, room temperature
    2 cups granulated sugar
    2 cups dark brown sugar
    2 large eggs, room temperature
    1/4 cup coffee, room temperature
    1 teaspoon vanilla
    3 ½ to 3 ¾ cups flour
    1 teaspoon salt
    1 teaspoon baking soda
    2 cups minced pecans
    2 cups semisweet chocolate chips
    Preheat oven to 375 degrees.
    Mix butter and sugars until well blended. Add eggs, one
    at a time and then coffee and vanilla.
    Blend in the flour, salt, baking soda until well incorporated,
    then nuts and chips. Drop by large tablespoons onto un-greased cookie sheets, 9 at a time.
    Cook until they are flat and brown at the edges; this will depend
    upon your cookie sheets!
    Cool and remove. Place in plastic Baggies, a dozen at a time, seal and either refrigerate or freeze until needed.

    • Well, you can see here in my blog post for my recipe I have listed the ways to make cookies a certain way, so if you take that idea and play around with your recipe you can try to get what you are looking for, good luck

    • Thanks Gretchen. I have been playing around with this recipe but I just keep getting super soft cookies that break because it too soft and has no crispy texture at all.

      • I have a Sugar Cookie recipe coming soon (can be turnedinto chocolate chip, snickerdoodle, rainbow sprinkle etc….) It seems like it could be exactly what you are looking for- But I havent refilmed it yet or reblogged the recipe, however it is on page 24 of my COOKIES Ebook if you are interested?

  • Hi Gretchen. For chocolate chocolate chip vesrion… how much flour i have to substitute for cocoa powder?
    Thanx in advance
    Laura…

  • Gretchen, these are the best choc chip cookies – you’re so right and I have tried many recipes and now have found the recipe that I will use for the rest of time lol. I’m making these every week now, but making them gluten and dairy free, basically for my benefit cos I can’t have gluten wheat or dairy. And I make them in the batch of 24 and store them for the rest of the week. But don’t worry, I do share them with my friends . I like to half the chocolate and add hazelnuts to mines, cos I love those hazelnuts. Thank you for this recipe

  • Awesome chocolate chip cookie recipe. Chose bread flour, greater brown sugar ratio, and baking powder. Thanks!

  • These tasted really bad. I’m sure its because I used half shortening to make them softer like you put in your notes 🙁 I will try again following everything in the recipe and not from the notes lol

  • Hi Gretchen–when you are using Shortening in these recipes–are you using Hi-Ratio or just regular shortening? thanks

  • Hey Gretchen, I want to make a “cookie layer cake,” will just one recipe make one 8-9 inch layer or 2?

  • Hi Gretchen,
    OMG! I made a large batch yesterday and everyone (yes EVERYONE) loved these cookies. Made a lot of people very happy. You’re such an inspiration to me. THANK YOU!!!!

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