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 below the recipe card 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.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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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.
I’m not sure why, since I’ve made so many chocolate chip cookie recipes, but I’m SO excited to taste how these turn out. Maybe b/c I think these might be my “go to” chocolate chip cookies. 🙂 Weeeeeeeeeeeeeeeeeeeeeeeeeee. Thank you for sharing.
Oh my gosh! These cookies are amazing! They bake perfectly, although mine were a little cakey but thats because I mixed the butter with the flour mixture THEN read to mix the flour mix last. Still amazing cookies, they are really good with peanut butter chips too!
Wow, Michelle, you were fast! I’m so glad you liked the cookies. I’ll have to try th peanut butter chips sometime. Thanks!
I can’t wait to make these, I’m going to be using 6 ounces of chocolate chips and 12 ounces of Reese chips since I don’t have enough normal milk or semi sweet. I’m hoping these will energize the cast for tomorrow since we are performing our on act and our energy has been a little low. I may also do a coffee run but these cookies will be much cheaper!
I really want to make these, cause have never heard of chilling the batter. I am making for my grand daughter and mailing them to Hawaii and I don’t want them to turn out like the cake cookies. Help !!!
Georgia,
My cookies have never turned out like cake, so I don’t think you will have a problem even if you don’t let the dough sit. If you use quality ingredients (I use Land O Lakes unsalted butter, NEVER margarine and I like White Lily all-purpose flour and Dominos sugar) then your cookies should be fine. How sweet to mail them to your granddaughter.
Thank you for your quick response. I will get the ingredients that you have listed. I am excited to make them. Mailing out for Valentines’ Day.
Again Thank you
So…didn’t catch the part about refrigerating for 24-36 hours. I was looking for immediate…had a serious craving for some cookies 🙂 Cookies turned out like little balls of cake 🙁 Still have my craving, so I will try this again!
I put mine straight into a preheated oven and they turned out great.
I’m so glad yours turned out well, Kelly. I’ve always baked mine immediately until I read that NYT article that I referenced. And they always turned out great. Just better after waiting a couple of days…but definitely ok to go ahead and bake right away!
I think I have tried most chocolate chips recipes than any other food! Cannot wait to make these next week when I have some little visitors!
I hope the cookies turned out well for you!
Does it matter if you dont leave the dough sit for 24 to 36 hours?
Heather,
Not sure how I missed this comment so long ago, but wanted to throw in my answer. As I stated in the post, I used to make these cookies without letting the dough sit and they were just fine, so you can certainly do that. However, after I read that NYT article and tried it, I found that the texture of the cookies was greatly improved by letting the dough sit. Either way, the flavor is delicious!
Does it matter if you dont leave the dough sit for 24 to 36 hours?
Hi Lucy,
Can you post a recipe for oatmeal chocolate chip cookies?
Thanks!
My daughter and i made our batter from this recipe last night and we didn’t have unsalted butter but i just used less of the teaspoon of salt and we didn’t have vanilla… we just started our first couple of batches and they are so delicious… BY FAR THE BEST CHOCOLATE CHIP COOKIES EVER…
Ashley,
Thanks so much for your comment and I’m delighted you enjoyed the cookies. Hope you try them again with the vanilla because I think it adds a nice touch of flavor.
I tried to make these TWICE, and each time they came out like cake cookies, which were horrible. Losing this recipe, sorry.
Hi Jessica,
So sorry the recipe didn’t work for you. Several people that I know have used this recipe with excellent results. There are any number of variables that can throw off a recipe, including quality of ingredients, oven calibration, etc.
I found that using light brown sugar led to more cake-y cookies and even though it was an accident, i prefer using dark brown sugar. =)
Tracy,
That’s interesting. I’ve never tried with dark brown sugar, but I think I will. That would give a slightly different flavor but not sure how it would affect the texture.
I finally made these to recipe today and oh my gosh, what a wonderful recipe!! By far my favorite cookie & a big hit @ church. Sooooo yummy, fluffy & soft, melts in ur mouth kind of scrumptious. Thank you Lucy!!
Tracy,
I’m so glad to hear you tried the recipe and loved it! They are definitely my family’s favorite cookies. Thanks so much!
I finally made these to recipe today and oh my gosh, what a wonderful recipe!! By far my favorite cookie & a big hit @ church. Sooooo yummy, fluffy & soft, melts in ur mouth kind of scrumptious. Thank you Lucy!!
So I didn’t have time to make another batch but I’ve been eyeing this recipe for a week so I made 6 cookies out of the batter I made last night. I made a few mistakes, I didn’t have unwanted butter sticks but I had a tub of smart butter so I scooped what looked to be a cup but was just over 1/2 when melted, I used semi sweet chocolate and 3eggs.
The strangest thing is they came out like little chocolate chip cakes, fluffy and all. And they’re yummy too! I put icing on them. Now I’m even more excited to make these cookies according to recipe cause if after all those mistakes they still came out yummy, oh my the real thing will be just perfect!
Hmmm sounds good. Eggs will make cookies or brownies, etc cakey. Ruined a few good brownie recipes before figuring that out 🙂
Tracy,
I would just double the recipe. Not sure what effect an extra egg would have. Please let me know how it turns out.
Do I grease the baking tray?
No, just use parchment paper or better yet, silicone baking mats.
I accidentally put 3eggs instead of 2 and the mixture tastes super eggy, can I fix it or should I just add another egg and double the recipe?
Those look delicous. I’m gonna try them for my wedding ann. 🙂
Meleah – you don’t need to sift. Usually recipe will specify and if they don’t then I would only sift when making a cake.
Do you need to sift the flour for the chocolate chip cookies. I’m always unsure when to sift and when not to.
Oh, the yumminess!
Okay…I’m going to try the 24-36 hour wait(I think I just heard my stomach laugh.)