The best chocolate chip cookies are soft in the middle and a little crispy around the edges—with extra brown sugar and two kinds of chocolate! These chocolate chip cookies are easy to make and your family will love them!
Note: Be sure and check out the video tutorial for the best chocolate chip cookies at the end of this post and the tips after the printable recipe!
There are probably a bazillion homemade chocolate chip cookie recipes wandering around on the Internet, so it’s hard to imagine that *one* could be the best ever chocolate chip cookies.
And of course, I haven’t tried all of the others, although I would like to!
But my friends and family have loved this homemade chocolate chip cookie recipe for years and the reason is that they are really, really good—and in our opinion, THE BEST chocolate chip cookies.
Gooey Chocolate Chip Cookies
These gooey chocolate chip cookies are full of rich chocolate, brown sugar, and vanilla and they’re big and have just the right amount of crispiness around the edge and soft, gooey chocolate in the middle, like my Easy Skillet Chocolate Chip Cookie Pie.
There’s just something about the best chocolate chip cookie.
It’s the ultimate, feel-good, smile-inducing, pick-me-up, comforting, tummy-rubbing food.
It starts with the smell.
You walk into the kitchen and smell chocolate mixed with the smell of buttery cookie and you know, you just know that your mouth is about to taste whatever’s causing that smell…
And then The Taste…chocolate, sweet and yet not too sweet…butter…and the magical mix of brown sugar, eggs and flour with the secret flavor that brings it all together…
Then you wipe that little drop of melted chocolate from the corner of your mouth and you giggle, because really, doesn’t eating a perfect chocolate chip cookie and having melted chocolate on the corner of your mouth make you just want to…giggle?
How to Make the Best Chocolate Chip Cookies
Here’s the thing. These cookies can be the best chocolate chip cookies. But to make them perfectly, you need to plan ahead.
You must show restraint.
You will savor the anticipation and mercilessly taunt your children for at least 24 hours, and most importantly—you must hide the chocolate chip cookie dough that is going to sit in your fridge for at least 24 hours!
Cover it with a bunch of fresh spinach or perhaps an unremarkable plate of leftovers. But don’t let anyone know it’s there or it will disappear.
That kind of takes the fun out of the taunting, doesn’t it?
But you’re taunting them by saying, “I think I’ll bake homemade chocolate chip cookies. Day after tomorrow.”
Then, “I might bake chocolate chip cookies. Tomorrow.”
And finally, when they come running in from school, telling you stories of the day, you can say, “Guess what? Chocolate chip cookies!”
And you will be the best mom ever.
New York Times Chocolate Chip Cookies
I didn’t always let the dough rest in the refrigerator. I used to bake these cookies as soon as I made the dough and they were delicious. Fabulous, even.
They were, quite possibly, almost the best chocolate chip cookies.
But then I read David Leite’s New York Times article about the quest for the perfect chocolate chip cookie. All of the famous bakers that he interviewed said they allow the chocolate chip cookie dough to rest at least overnight and a few for as long as 36 hours.
And, as it turns out, the original Toll House Chocolate Chip Cookie recipe also chilled overnight, a fact that was never printed on the back of the bag.
I experimented with allowing the dough to sit in the fridge for 24-36 hours, and discovered that this one simple change catapulted my cookies from almost to The Best Chocolate Chip Cookies.
Homemade Chocolate Chip Cookie Recipe
Start with 3 cups of flour (I only use White Lily, which has a low protein content) and whisk in 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Set flour aside.
Now you need 2 sticks of unsalted butter. I only use Land O Lakes.
I always double this recipe because I make the cookies so large, so the photos you’ll see here may not match up to what you see if you make a single batch.
Cream the butter and then add 1 1/2 cups brown sugar and 1/4 cup granulated sugar and beat until well-blended.
Add 2 eggs and 3 teaspoons vanilla extract and beat until creamy and well-blended.
Gradually stir in the flour mixture, either beating on low with the mixer or just stirring in gently by hand.
Now, here’s where the fun part begins—mixing all those chocolate chips into the thick batter. The trick is to layer.
Pour half the chips into the bottom of a large mixing bowl and then dump half the batter on top.
Ultimate Chocolate Chip Cookies
The secret ingredient to these ultimate chocolate chip cookies? Milk chocolate chips.
Several years ago, I went on the Chocolate Chip Cookies Diet. Not kidding.
Kroger Chocolate Chip Cookies – This is Real.
I bought Kroger chocolate chip cookies one day at lunch and ate a couple of them. Then I ate a couple more at dinner.
And that’s all I ate for the entire day—KROGER CHOCOLATE CHIP COOKIES!
The next day, I wanted more of those cookies. So I ate a couple for breakfast.
This phenomenon with the Kroger chocolate chip cookies continued for about 6 days and I actually lost about 8 pounds because all I was eating every day was 7 or 8 large chocolate chip cookies.
It wasn’t planned, I just couldn’t stop eating them but once I ate them I’d be full and not want real food.
I know, it’s crazy. But hey, I was in my 20s so I was a little crazy. And Kroger no longer sells those milk chocolate chip cookies, probably because there was some clandestine, secret, addictive ingredient that was making people slaves to those cookies.
The point of that story is that those Kroger chocolate chip cookies were made with milk chocolate chips and I fell in love with the taste.
I started mixing milk chocolate and semi-sweet chocolate chips in my cookie dough, and I love the juxtaposition of flavors.
Stir the dough and chips together a bit and then add more and continue stirring until all the chips are mixed into the dough.
You should probably taste the dough just to make sure it hasn’t turned into poison. It may take a couple of spoonfuls to determine whether it’s safe.
Then cover this bowl and place it in the fridge anywhere from 24 to 36 hours.
How Long to Bake Chocolate Chip Cookies
You can bake cookies immediately if you prefer, but they won’t be as good. If you’re in a hurry for cookies then while the dough is resting you can whip of some of these fast and easy cake mix chocolate chip cookies!
Or if you’re really in a hurry just have a chocolate chip cookie in a mug, ready in 5 minutes!
But back to the real chocolate chip cookies: Once your dough has rested, scoop out large, heaping tablespoons of dough and roll slightly in your hands to make a ball, usually just a smidgen smaller than a golf ball.
Place 8 balls on a cookie sheet.
Bake at 325° for 12-15 minutes. The top of the cookies should be light, not golden brown. Thirteen minutes in my oven leaves the center just a little gooey, which is how we like them—but ovens are calibrated differently so you might start checking at about 12 minutes.
Actually, mine probably bake for about 13 and 1/2 minutes because I set the timer for 13 and then it takes me at least 20 or 30 seconds to actually get over and take them out of the oven.
Fourteen or fifteen minutes is fine also, you just won’t have the gooey middle.
Now, scrape one right off the hot pan and eat it, bouncing it from hand to hand and blowing just a little. You know you want to.
There’s nothing better than a perfect chocolate chip cookie straight from the oven!
And here’s a little secret: the next day when you want a cookie, pop it in the microwave for about 12 seconds. You’ll recapture that just baked soft, melted chocolate experience.
Let the cookies rest on the cookie sheet for 7 or 8 minutes and then transfer to cooling racks. Store in an airtight container after all the cookies have cooled.
These chocolate chip cookies are meant to be shared. Make a large batch and give some to neighbors, friends or strangers walking down the street. They will love you. Maybe not so much the strangers, but your friends and neighbors will love you.
And your kids will think you’re the best mom or dad ever, and who doesn’t need that every now and then?
Award Winning Chocolate Chip Cookie Recipe
A few years ago, a sweet lady named Sally emailed me to let me know that her son had used this homemade chocolate chip cookie recipe for his entry into a 4-H contest—and he won! Here is Sally’s comment:
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!
Watch this video for a quick tutorial on these cookies—and look below the printable recipe for some helpful tips.
- 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.)
- 1/4 cup granulated sugar
- 1 1/2 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
- Whisk flour, baking powder, baking soda and salt in medium bowl to blend.
Using electric or stand mixer, beat butter in large bowl until light and fluffy. Add white sugar and 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 eggs and 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 325 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 12-15 minutes until light on top and slightly brown around the edges.
Cool slightly on cookie sheet. Transfer cookies to racks; cool completely.
- I only use White Lily flour, which has a low protein content. If you're using flour with a higher protein content such as King Arthur or Pillsbury it may affect the results.
- I use only Land o' Lakes unsalted butter.
- I use Ghirardelli chocolate chips.
Tips for the best chocolate chip cookies:
1. 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.
2. 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.
3. 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.
2. 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.