BEST Chocolate Chip Cookies

The scent of warm, freshly baked cookies wafts through the kitchen, creating an inviting atmosphere that beckons for a sweet treat. These BEST Chocolate Chip Cookies take just about 20 minutes to whip up and about 15 minutes to bake, resulting in chewy, gooey perfection with every bite. The combination of melted butter and a mix of sugars gives them a rich flavor and a delightful texture that’s hard to resist.

This recipe is perfect for anyone craving a classic dessert, whether it’s for a family gathering, a late-night snack, or just because. Feel free to make the dough ahead of time and store it in the fridge for up to 2 days, or bake them fresh when the craving strikes.

Why You’ll Love This Recipe

• The combination of brown sugar and granulated sugar creates a perfectly balanced sweetness.
• Each cookie has a soft and chewy center with crispy edges for the ideal texture.
• You can use your favorite semisweet chocolate chips for a personalized twist.
• Made with simple ingredients, this recipe is quick and satisfying.

What You’ll Need

Gather the following ingredients to create your cookie masterpiece.

For the Dough

• 1 1/3 cups (170g) all purpose flour, spooned and leveled
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp kosher salt
• 1/2 cup (112g) unsalted butter, melted and cooled
• 1/2 cup (100g) light brown sugar, packed
• 1/3 cup (70g) granulated sugar
• 2 tsp vanilla extract
• 1 large egg
• 1 1/2 cups (250g) semisweet chocolate chips (I like Trader Joe’s, Guittard, or Ghirardelli) + more for topping
• Flaky sea salt

Use unsalted butter for better control over saltiness.

Substitutions & Swaps

• Brown sugar can be replaced with coconut sugar.
• Semi-sweet chocolate can be exchanged for dark chocolate.
• Use vegan butter for a dairy-free version.
• All-purpose flour can be swapped for gluten-free flour.

How to Make It

Start baking these delightful cookies with these simple steps.

Preheat the Oven

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Whisk Dry Ingredients

Whisk together flour, baking soda, baking powder, and salt in a medium bowl until well combined.

Combine Wet Ingredients

Combine melted butter, brown sugar, and granulated sugar in a large bowl; whisk until smooth and creamy.

Mix in Egg and Vanilla

Add the egg and vanilla extract; mix until well incorporated and the mixture is smooth.

Fold in Dry Ingredients

Fold in the dry ingredients gradually until just combined, being careful not to overmix.

Add Chocolate Chips

Fold in the chocolate chips gently to maintain their chunky goodness.

Scoop and Bake

Scoop cookie dough onto the prepared baking sheet and bake for 12–15 minutes or until edges are golden brown.

Cool Before Serving

Let cool for 20 minutes on the baking sheet before serving to allow the cookies to firm up.

How to Store It

Fridge: Store in an airtight container for up to 1 week.
Freezer: Yes, freeze for up to 3 months.
Reheat: Microwave for 10-15 seconds.

Tips for Best Results

• Ensure your butter is adequately cooled to avoid melting the chips.
• Don’t overmix the batter once the flour is added to keep cookies soft.
• Use a cookie scoop for uniform sizing, ensuring even baking.
• Top with extra chocolate chips and flaky sea salt before baking for added appeal.

Serving Suggestions

• Pair with a cold glass of milk for the classic experience.
• Serve warm with a scoop of vanilla ice cream for an indulgent treat.
• Perfect for holiday gatherings or as a sweet surprise in lunchboxes.