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.
All of these negative comments are ridiculous… I’m no expert baker, but these cookies come out perfectly for me every time! I’d chalk up these “biscuit cookies” or “tastless cookies” to human error. As long as you follow the directions, you’ll end up with great chocolate chip cookies! I get requests for these a lot, thank you for sharing!
How long do they last after baking
I made these twice one with chocolate chips and one with M&Ms! Loved it my family and friends keep asking for more!
These are 100% the best chocolate chip cookies I have ever tasted! I followed the recipe exactly. Perfection!
Thank you! So glad you enjoyed the cookies!
I found this wonderful looking recipe last night! I was so impressed from the start and I was so anxious to bake them! It was getting very late, so I only baked 2 trays, saving the rest of the dough to bake the rest the next day, They came out of the oven an they looked perfect! This morning my son tried one and he told me that they were his favorite chocolate chip cookies! I cannot wait to try them today myself! % ) Thx
Hi! These have been my go-to chocolate chip cookies for a while – I get requests for them all the time!!
I have a question – I have always creamed the butter alone for the 5-7 minutes, but I am wondering if I should be doing that after the sugars are added? I can’t imagine that they could be any better, just wondering though.
I really don’t understand all the people who have trouble with this recipe – from the first time I made them they’ve turned out amazing!
Hi Beth,
I’m playing catch-up with comments today! I cream the butter alone first and then more after adding the sugars. You just want it to get to a light, creamy, fluffy state. Sounds like you must be doing it correctly if you’re getting requests for more! Thanks so much for your kind words. I appreciate you!
I’ve made this recipe on multiple occasions and everyone always loves them! I love them! Crispy on the outside and chewy on the inside! Amazing recipe without any changes. Thank you Lucy!
Thank you so much! I’m glad you love the cookies! We do too :))
I’ve made this recipe on multiple occasions and everyone always loves them! I love them! Crispy on the outside and chewy on the inside! Amazing recipe without any changes. Thank you Lucy!
Just made these amazing cookies. I halved the recipe and put brownies on top and cooked them in a brownie pan. Absolutely amazing, you should try it sometime!
Oh my gosh, I’m salivating! What a fabulous idea! I will definitely try this. Thanks for sharing.
Chris, what size of pan did you use for the cookie/brownie combo? Great idea!!
Thank you!
does it affect it to half the recipe?
Hi Francine, it should be fine although I’ve never halved this recipe. I usually double it!
I agree, these are perfect! I used about half the amout of choc chips, and left the dough alone in the fridge for about 36 hours. started with one plate with 8 cookies on it. They were fine but not great. Next plate I made bigger, so only six cookies, and daaarn it. So good. I now have my recipe, will not look any further. Thank you!
I loved these cookies! I baked about 6 right away and then saved the rest of the dough in the fridge. I haven’t baked those ones yet, but the ones I baked right away were delicious. I didn’t use quite as much chocolate chips, but I did add some chopped pecans because I love nuts in my cookies. My boys and I both loved them. I don’t understand some of the negative comments, but to each his own I guess. I personally like a cookie with a soft, chewy texture, so this was perfect to me. Also, I am not a baker, so I was very pleased that these turned out so well. Thank you!
Hi Nicole,
Thank you so much for your sweet comments. I’m so glad you liked the cookies and they turned out well for you. I’d like to know what you think about the ones that you saved and refrigerated and if you can tell a difference. Thanks so much for visiting In a Southern Kitchen!
I just made your recipe with cup 4 cup gluten free flour, and it turned out wonderfully! The best gluten free choc. chip cookies I’ve tasted! Thank you.
Hi Kayla,
I’m so glad you tried the recipe with gluten free flour. I’ve never heard of anyone doing that so it’s good to know that it works. Thanks so much for visiting In a Southern Kitchen.
Im sorry :/ But Ive been cooking a long time but decided to try your recipe because of the pic and your comments ..but I have to agree they do not spread out and are very cakey. The taste was Ok tho. But not my kind of cookie. Tx
Hi Cheryle,
So sorry your cookies did not turn out the way you’d hoped. I suspect it’s a flour issue so please see the troubleshooting tips. It sounds like you may have put a little too much flour or over-cooked the cookies. Hope you have better luck next time and thank you for visiting In a Southern Kitchen.
Love these cookies! I’ve been searching for the best recipe for a while, and this is it!
Thank you, Beth! So glad you enjoyed the cookies!
Ok, I’ve made these cookies so many times (my husband requests them often!) and for the first time I refrigerated the dough for 24 hours. I usually make them right away.
I have to say that I was skeptical that they could taste better, but oh my gosh, they do!!
I love, love, love these cookies!
Beth,
Thanks so much for your comment! I have also made the cookies many times without refrigerating the dough, but I definitely like them even better if I have the time to chill the dough. Try it for 36 hours and let me know what you think–that’s the sweet spot I think!
Can I use spelt flour instead of regular flour?
Hi Rebecca,
I have never used spelt flour so I couldn’t say for sure, but I think it would probably change the texture and outcome of the cookies.
thank you for such an amazing recipe! it has become my new go to as all my family and friends loved it as much as i did! i was wondering if you have ever used m&m’s in this recipe before? im looking for a good m&m cookie recipe and havent been sucessful so i thought perhaps i could substitute mini m&m’s for some of the chocolate chips.
Hi Haley,
I think you could certainly substitute M&Ms in this recipe, although I would probably add fewer than the amount of chocolate chips called for. Maybe 2 cups of M&Ms. Please let me know how it turns out if you try it!
Best chocolate chip cookies I’ve ever made. My husband can’t get enough! To everyone complaining about too much flour or cakey cookies, did you spoon the flour into the measuring cup as you’re supposed to with baking? If you just scooped you’d end up with way too much. I did it that way and my cookies are perfect. I also used 2/3 milk choco chips and 1/3 Reese’s pieces. Tasted great! Thanks for the awesome recipe!
I have to say I was really looking forward to making and eating these cookies. They looked amazing in the picture. But, I was very disappointed. Like others said above, my cookies did not spread out at all and they were giant lumps of cakey dough. 🙁 Can anyone explain why?
Hi Sofia,
What brand of flour and butter did you use?
Baked these with the kids Christmas Eve and they came out perfect!! Everyone I’ve given them to loves them! Thank you so much for sharing!!