If you’re looking for an award-winning chocolate chip cookie recipe that’s rich, buttery, and packed with more chocolate than most recipes call for, you’re in the right place. These cookies have a soft, chewy center with just the right amount of crisp edges, thanks to extra brown sugar in the mix. With a generous blend of semi-sweet and milk chocolate chips, every bite is layered with rich, melty goodness.
While you can bake them right away, letting the dough chill gives you thicker, bakery-style cookies that are worth the wait. Whether you go big with oversized scoops or keep them classic, these cookies deliver everything you love about chocolate chip cookies — plus a little extra.
I’ve been in search of the best chocolate chip cookies recipe and the search has come to an end. I don’t consider myself much of a baker but more of a cook. I’ve been craving choc. chip cookies for the past couple of weeks and finally hunkered down and tried a new recipe. I halved the recipe because I didn’t want to end up with too many cookies if I didn’t like them. Uh hmm. My regret. I wish I would have made the full recipe. They are the perfect choc. chip cookie: chewy and crisp, sweet and savory. I’ll definitely have this recipe as a keeper. Thanks so much for the best cookie recipe Lucy!
linda
Why this homemade chocolate chip cookies recipe is awesome
Remember clipping recipes from magazines years ago? I used to do that all the time, and that’s how I found the original version of this recipe. It was published in Bon Appetit magazine back around 1999.
Over the years, I’ve tested this recipe hundreds of times and made several changes, such as adding milk chocolate chips, more brown sugar, and optionally chilling the dough. These changes resulted in an amazing and even award-winning chocolate chip cookie recipe!
Yep, at least three people have emailed to let me know they won a baking contest with these cookies! One was a 10-year-old who entered the cookies in his local 4-H contest.
I hope you’ll try these cookies. I believe you’ll love them as much as my family, friends, and thousands of internet readers do.
P.S. If you want to try an equally delicious but slightly less work recipe, check out my Skillet Chocolate Chip Cookie Pie recipe. It has the same flavor base with extra brown sugar and chocolate chips, and it’s divine! And for something even easier than the skillet pie, try my Chocolate Chip Cookie in a Mug — it’s ready from start to finish in about 5 minutes!
I hope you make this recipe. I think you’ll love it!
This is the most wonderful chocolate chip cookie recipe ever. My ten-year-old son came home about six weeks ago and said he signed up to enter a baking contest through 4-H and had to make chocolate chip cookies. This was the first recipe that we tried, and we had no need to try anything else. Not only did he win his class competition, but he also won the county-wide competition, beating out 46 other entries. I have made this recipe a couple of other times for parties and for my co-workers… just made a double batch to send to my children’s classes tomorrow and to take to the kids in my classes at school. I’ll never need another recipe for chocolate chip cookies, and I will NEVER buy the break and bake refrigerated from the store EVER again. Simply AMAZING cookies and a recipe so easy that even my son can do most of the work himself. Thanks SO much for sharing!
sally
Ingredient notes
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll down for frequently asked questions and tips for success.
The ingredients for these cookies are pretty standard for chocolate chip cookies from scratch. Here are a few things that make these cookies different:
- Milk chocolate chips: I use two kinds of chocolate in these cookies. Semi-sweet chocolate is the go-to flavor for chocolate chip cookies, but my testing found that adding milk chocolate chips upped the flavor so much. Having slightly contrasting flavors of chocolate gives these cookies extra depth that you won’t find in most chocolate chip cookie recipes.
- Extra brown sugar: I reduced the amount of white sugar and increased the amount of brown sugar because I love the flavor of brown sugar in cookies. My testing revealed that the brown sugar gives the cookies a richer taste and slightly chewier texture.
Options for This Recipe
- Chocolate: While we don’t do it, you could use different types of chocolate in this recipe, like white chocolate chips or even bittersweet chocolate or M&Ms. You can also use chunks or chopped chocolate instead of chips. Just keep the amount of chocolate the same. (This recipe has not been tested with these substitutions.)
- Chilling the Dough: You do not have to chill the dough for these homemade chocolate chip cookies. You can bake them as soon as you mix them up, and they will be delicious. But if you wait a day or so (I find the sweet spot to be about 36 hours), you’ll discover that your cookies are even better.
How to make chocolate chip cookies from scratch
- Whisk together flour, baking powder, baking soda, and salt.
- Cream the butter, add sugars, and beat until well-blended.
- Add eggs and vanilla extract and beat until creamy and well-blended.
- Gradually stir in the flour mixture, either beating it on low with the mixer or stirring it gently by hand.
- Stir in the chocolate chips.
- Then, cover the bowl of chocolate chip cookie dough and place it in the fridge for 24 to 36 hours.
Cook’s Tip: You can bake the cookies immediately if you prefer, and they will be fine and delicious, but they are better if you have time to allow them to rest.
Baking Instructions
Line a baking sheet with a silicone mat or parchment paper.
Once the dough has rested, scoop out large, heaping tablespoons of dough and roll slightly in your hands to make an oblong tall ball, around the size of a golf ball.
Depending on how you like your cookies and how large you made them, there are a couple of options for baking. Most chocolate chip cookies made with this recipe will fall under the first option, which is how I bake mine.
Option 1: Bake at 350° for 10-11 minutes, depending on the size of your cookies. Mine take around 10.5 minutes, but if you’re making smaller cookies, then start checking in 9 minutes. Do not overbake!
Option 2: This is how the original recipe called for baking these cookies. Bake at 325° for 12-15 minutes for slightly thinner, chewy cookies. This will result in a paler top but a more gooey middle.
Cook’s Tip: Ovens are calibrated differently, so check the first batch early to determine the perfect cooking time. We always recommend using an oven thermometer to verify the temperature of your oven.
Let the cookies rest on the cookie sheet for 7 or 8 minutes and then transfer to cooling racks.
Recipe Tips
- Flour: The type of flour that you use may affect this recipe. I use White Lily, which has a low protein content. If you’re using King Arthur or Pillsbury, each has a high protein content. You may try substituting 2 cups of cake flour and 1 cup of whatever all-purpose you have on hand.
- Butter: You cannot substitute margarine or any butter substitute. And you shouldn’t use generic store-brand butter — quality counts when baking. I use Land O’ Lakes Unsalted Butter.
- Baking powder & baking soda: If your baking powder and/or baking soda is old, your cookies may flatten. Baking powder and baking soda should be replaced at least annually.
Questions from readers
Store your homemade chocolate chip cookies in an airtight container on the counter. They will keep for several days. Actually, they are gone in my house within just a day or so, but maybe in your house, they’ll keep for several days!
To freeze homemade chocolate chip cookies, scoop out the cookie dough just as you would when getting ready to bake. Place the scoops of dough on a baking sheet lined with parchment paper. Once the balls are frozen, transfer them to a freezer-safe container.
I like to thaw the cookies before baking by placing them on a baking sheet lined with parchment paper for a couple of hours. Then, bake as directed in the recipe.
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Chocolate Chip Cookies from Scratch
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature (Do not use margarine or any butter substitute. I only use Land O Lakes unsalted butter.)
- ¼ cup granulated sugar
- 1 ½ cups light brown sugar
- 2 large eggs, room temperature
- 3 teaspoons vanilla
- 1 12- ounce package semi-sweet chocolate chips
- 1 12- ounce package milk chocolate chips
Instructions
- Whisk 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon salt in medium bowl to blend.
- Using electric or stand mixer, beat 1 cup unsalted butter in large bowl until light and fluffy. Add 1/4 cup granulated sugar and 1 1/2 cups light brown sugar and beat until well blended. (You should be creaming the butter 5-7 minutes until the texture and color are both light.)
- Add 2 large eggs, room temperature and 3 teaspoons vanilla and beat until mixture is creamy and well blended. Gradually add flour mixture, stirring just until blended.
- Pour half of chocolate chips into the bottom of a large bowl and then add half the dough on top of the chips. Stir dough and chips together, then add more chips and more dough until all is mixed together.
- For best results, cover and place dough in refrigerator for 24-36 hours. **You can bake these cookies immediately if you wish.
- When ready to bake, preheat oven to 350 and line cookie sheet with parchment paper or non-stick baking mat.
- Scoop heaping tablespoons of dough and roll into a ball and place on cookie sheet, giving each cookie plenty of room. Mine are usually big enough to get about 8 balls on a cookie sheet. Bake for 9-11 minutes until light brown on top and slightly brown around the edges.
- Note: alternatively, you can bake at 325 for 13-15 minutes for a paler, more gooey cookie.
- Cool slightly on cookie sheet. Transfer cookies to racks; cool completely.
Video
Notes
- Flour. The type of flour that you use may affect this recipe. I use White Lily, which has a low protein content. If you’re using King Arthur or Pillsbury, each has a high protein content. You may try substituting 2 cups cake flour and 1 cup of whatever all-purpose you have. I have not tried this but it makes sense to me that it would work because White Lily has a protein content almost as low as cake flour. Please let me know if you try this.
- Butter. You cannot substitute margarine or any type of butter substitute. And you shouldn’t use generic butter. Quality counts. I only use Land O’ Lakes Unsalted Butter.
- Your baking powder and/or baking soda is old. Baking powder and baking soda should be replaced before it’s a year or so old. If older than a year and not kept in an airtight container then the rising properties have diluted.
- Method. Steps 2, 3, and 4 are important. The butter needs to be creamed until it is light in color and texture, along with the sugar. The eggs should be well-mixed into the batter. This will all take several minutes.
- Use good quality chocolate chips for the best quality. I use Ghirardelli, which can be purchased at most grocery stores.
Nutrition
Update Notes: This post was originally published October 3, 2011, and on March 4, 2024, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.
Lucy, I did make these with GF flour. The dough was a bit dry so maybe use a bit less flour and baking took a few more minutes. Family says they’re good tho. They browned a bit more after cooling the dough for 24 hrs vs the first couple batches cooked after cooling for 3 hrs. Thanks for the recipe.
Thanks so much for letting me know! I’ll definitely try it.
This chocolate chip cookie was a big winner at our county fair in Hamilton MT. I took first place and reserve champion (the latter was the highest category ) they judged cookies!!! I definitely am putting all my cookie dough on a 24- 36 hour hold in the refrigerator. Thanks for a terrific recipe and I am looking forward to hearing from you on a weekly basis.
Oh, I love to hear this! Congratulations and thank you for choosing this recipe.
A neighbor gave us some of these cookies her daughter had made. They are wonderful. I have a granddaughter with celiac. How do you think these would turn out with pillsbury gf flour?
I have not tried making these gluten-free so I really have no idea. But my mother has celiac also, so if you try it please let me know! xoxo
Just used your most recent chocolate chip cookie recipe! ☆☆☆☆ I only added one extra ingredient. 3/4 cup right out of the bag pecan pieces. Reminded me of the chocolate cookies that my mom made! I’m 70 now, so it’s been a while! Thanks!
These are the VERY BEST chocolate chip cookies! My grandchildren (and husband) devour them!
Thank you! xoxo
I just won first prize , reserve champion for this recipe and I followed it Exactly!! I did grind my own flour, but the real result was leaving it in the fridge for 24-36 hours
Best chocolate chip cookie recipe I have ever made. This recipe uses quality products turning out a quality cookie. This is now the cookie of choice at our house?
I’ve been in search of the best chocolate chip cookies recipe and the search has come to an end. I don’t consider myself much of a baker but more of a cook. I’ve been craving choc. chip cookies for the past couple of weeks and finally hunkered down and tried a new recipe. I halved the recipe because I didn’t want to end up with too many cookies if I didn’t like them. Uh hmm. My regret. I wish I would have made the full recipe. They are the perfect choc. chip cookie: chewy and crisp, sweet and savory. I’ll definitely have this recipe as a keeper. Thanks so much for the best cookie recipe Lucy!
These are THE ultimate chocolate chip cookies! They also look perfect. Made my 2nd batch today for some coworkers and they are raving about it being the perfect chocolate chip cookie ever. This is my go to! Thank you for sharing!
Thank you, Helen! I’m so glad you enjoyed the cookies! xoxo
I love these cookies , always a hit with my family. It says 345 cal, but is that for one cookie? Or 2?
I make the cookies quite large, so that calorie is for one cookie. As stated on the recipes though, calorie counts are estimates. There are so many variables, such as brand of ingredients, exact measurements, etc., it’s impossible to give a completely accurate calorie count unless the food is manufactured in a controlled environment.
These are SO YUMMY. The best I’ve ever made. This will be my go to recipe.
Thanks, Nicole!
These are SO YUMMY. The best I’ve ever made. This will be my go to recipe.
Best, and I mean best, chocolate chip cookie ever.. As a culinary arts teacher, I have made hundreds of chocolate chip cookies and none of my recipes measure up to this one. I used half cake flour and half Gold Medal all purpose flour and European butter (what I had on hand). In part of dough I added chopped walnuts. I can’t wait to serve these at our Christmas family gathering.
Well, this just made my day! Thank you so much. Merry Christmas and I sure hope your family loves the cookies!
Hi! LOVE this recipe – always get requests for these?
I took your advice on the flour and bought the White Lily brand. I just realized (on my third bag!) that it is self rising flour. Is this the correct kind? Wasn’t sure if my grocery store only stocks self rising, and there is a White Lily all-purpose flour out there?
I’ve been using this for all of my baking, and honestly can’t tell a difference in other recipes that call for all-purpose flour.
Thanks for your help!!
My grocery store only has the self-rising White Lily too. I have to order the all-purpose White Lily online from Amazon. I have tried making them with the Simple Truth Organic all-purpose flour from Kroger and they turn out perfectly (the past four times I didn’t have time to order because I needed cookies last minute). I hope this helps!
Hi! LOVE this recipe – always get requests for these?
I took your advice on the flour and bought the White Lily brand. I just realized (on my third bag!) that it is self rising flour. Is this the correct kind? Wasn’t sure if my grocery store only stocks self rising, and there is a White Lily all-purpose flour out there?
I’ve been using this for all of my baking, and honestly can’t tell a difference in other recipes that call for all-purpose flour.
Thanks for your help!!
I tired the 2 cups of cake flour and 1 cup of all purpose flour and the cookies came out sooooooooo good! Couldn’t wait the 24 hours so I put the cookies in the freezer for 1 hour and made a small batch then put the rest In The fridge for tomorrow. BEST RECIPE !
Hi Tia,
This is great to know! Thanks for posting and so glad you liked the cookies.
I grew up eating my mother’s homemade “famous” chocolate chip cookies. She made them twice a week?. This recipe is awesome and reminds me of my mother’s recipe. I have had many compliments and requests for this recipe. I will be making them and putting them into the hotel hospitality bags for my daughter’s wedding this September. Thank you for posting and I’m so glad I found the best recipe ever for chocolate chip cookies!!
Hi Kathleen,
Thank you so much! I used these cookies for my daughter’s wedding too! We had them in the hospitality bags with a cute little sticker on the front…I can’t remember exactly but I think it said, “Love is like a warm chocolate chip cookie melting on your heart.” Hokey I know, but it was cute 🙂