The perfect chocolate chip cookie is soft in the middle and a little crispy around the edges and the first bite makes you go mmmmm! This is that recipe!
I’ve been making these cookies for more than 20 years, and they never disappoint. You’ll love that there are no special methods or fussy ingredients—just pantry basics. We’ll share some secrets with you so you can make these famous cookies right now—or two days from now. It’s up to you.
These homemade chocolate chip cookies are full of rich chocolate, brown sugar, and vanilla. 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.
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!
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
Secrets for making perfect chocolate chip cookies
There are three secrets that help make this an award-winning chocolate chip cookie recipe:
- Resting the dough at least overnight.
- Using more brown sugar than typical recipes.
- Using LOTS of semi-sweet and milk chocolate chips.
You’ll find lots of chocolate chip cookie recipes that will say no chilling is required for the dough. There is no chilling required for this recipe, either. You can mix the dough and bake cookies immediately, and THOSE COOKIES WILL BE DELICIOUS.
But guess what? Those other recipes would ALSO benefit from chilling the dough, even if just for 30 minutes. This is not only the case for chocolate chip cookies but also sugar cookies or any other drop cookies. (This is covered in more detail below in the How to section.)
So here’s the real secret: double the recipe and bake a few cookies right away, then stash the extra dough in the fridge and make the rest a day or two later. Perfect solution!
Ingredients for perfect chocolate chip cookies
- Brown sugar – this is the primary sugar
- Granulated white sugar – just a little!
- Semi-sweet chocolate chips – use good quality chocolate chips
- Milk chocolate chips – don’t skip these
- Vanilla extract – best flavor
- Butter – unsalted
- Flour – all-purpose
- Eggs – large eggs
- Baking powder
- Baking soda
- Salt
Tools needed for these award-winning chocolate chip cookies
While you don’t need anything fancy for these cookies, you will want to have good-quality baking sheets like these and cooling racks. I use my stand mixer to mix the dough, but you can do it with a hand mixer if that’s what you have.
How to make perfect chocolate chip cookies
- Whisk together flour, baking powder, baking soda, and salt. See the tips below the printable recipe for information about the flour.
- 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 on low with the mixer or just stirring in gently by hand.
- Stir in the chocolate chips.
- Then cover the bowl of chocolate chip cookie dough and place it in the fridge anywhere from 24 to 36 hours.
Cook’s Tip: You can bake the cookies immediately if you prefer, and they will be absolutely 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 a ball, usually just a smidgen smaller than a golf ball.
Depending on how you like your chocolate chip cookies, there are a couple of temperature options.
Option 1: Bake at 350° for 10-11 minutes, depending on how large your cookies are. If they are less than golf ball size, then it will take around 10.5 minutes to get that perfect golden brown.
Option 2: 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 you should start checking early on the first batch so you’ll know what your cooking time should be.
Let the cookies rest on the cookie sheet for 7 or 8 minutes and then transfer to cooling racks.
And grab 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.
It’s divine.
Why rest the dough?
I didn’t always let the dough rest in the refrigerator when making these cookies. I used to bake them as soon as I made the dough, and they were delicious. Fabulous, even.
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.
Here’s why you chill cookie dough:
- Chilling the dough solidifies the fat, which means less spread when the cookies are baked.
- The sugar in the dough gradually absorbs the liquid (eggs), which also helps reduce spread.
- As the dough chills, it dries, which gives it a more concentrated flavor.
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 made the texture and flavor of these cookies even better.
Best chocolate chip cookies 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. 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.
- 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.
- If your baking powder and/or baking soda is old, your cookies may flatten. 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 may have diluted.
- Method. 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.
How to store the perfect chocolate chip cookie
Um, in your tummy, of course! But prior to that, you can just store your cookies in an airtight container for several days. Pop one in the microwave for a few seconds, and it’ll be like it just came out of the oven!
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Chocolate Chip Cookies
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 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 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 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.
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!
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.
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!
Love these cookies! I’ve been searching for the best recipe for a while, and this is it!
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!
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.
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!
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!!
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!!
These cookies were great! Hubby and the kids loved them! Thanks for sharing =)
Thanks, Elizabeth! Merry Christmas!
These cookies were great! Hubby and the kids loved them! Thanks for sharing =)
These cookies are terrible. Literally terrible. Of all the million chocolate chip cookie recipes I could have decided to make… Why is there so much flour?!? I made these for a cookie exchange and am embarrassed to bring these tiny (they did not spread at all) tasteless cake cookies. I even chilled it for 24 hours.I had to triple the recipe and ended up with NINE CUPS OF FLOUR. It was absurd. And now my cookies suck. Who screws up chocolate chip cookies!?!?!?
Sounds like you’re the one that screwed up the chocolate chip cookies. The first time I made them and the first time everyone I shared the recipe with made them, our cookies turned out perfectly.
I disagree that they are the best chocolate chip cookies. Too much chocolate chips in the recipe and the batter is too thick. Therefore the cookies were too thick. I prefer chocolate chip cookies made from the recipe on the bag of chocolate chips.
Hi Kathy,
I still love the Toll House recipe as well, nothing wrong with that! Just happen to prefer this recipe but I really haven’t found a chocolate chip cookie that I’ll turn down! I guess that’s why they say different strokes for different folks. Thanks for visiting In a Southern Kitchen and I hope you have a Merry Christmas.
How many does this recipe make.
Hi Emeline,
It really depends on how large you make your cookies. I like to make them big so I usually get about 1 1/2 – 2 dozen cookies out of this recipe. But you can certainly make them smaller and get more.
I found something that I suck at making 🙁 My cookies look like little chunky balls, they didn’t expand at all. (I did refrigerate the batter)
I’m so sorry that happened. Not sure what caused the cookies to not expand. Possibly old baking powder? The refrigeration step is not necessary–I used to make these cookies all the time without refrigerating the dough and they were fine. I just like them BETTER after chilling the dough. Hope you will try again!
What does chilling the dough do?
Hi Wendy,
Chilling the dough allows the flour to absorb the moisture from the eggs, which results in a slightly crispier outside and chewier inside. You don’t have to do it and the cookies are still good if you make them right away, but I think they are better if you can make the dough ahead and wait 24-36 hours. That’s true of pretty much any cookie recipe that uses eggs, not just this one.