Perfect Chocolate Chip Cookies (Thick, Chewy & Loaded with Chocolate)

ByKim Lange
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Freshly baked perfect chocolate chip cookies with golden edges and melty chocolate chips. soft chocolate chip cookies stacked on a plate

These are truly the most sublime, Perfect Chocolate Chip Cookies—buttery, chewy, thick, and absolutely packed with melty semi‑sweet chocolate chips. If you’re craving that classic, bakery‑style chocolate chip cookie that turns out perfect every single time, this is the recipe your kitchen will never be without.

Recipe At A Glance

Flavor: Deep brown‑sugar sweetness with warm vanilla and rich chocolate in every bite.
Texture: Thick, soft‑chewy centers with lightly crisp, golden edges. They stay soft for days and bake up with that signature cozy‑lux, bakery‑style look.

⭐ Reader‑Favorite Recipe — Shared Over 1.7 Million Times!

Perfect Chocolate Chip Cookies

Why These Cookies Are So Loved

These Perfect Chocolate Chip Cookies are a reader favorite for a reason. They bake up thick, soft‑chewy, and loaded with melty chocolate in every bite — everything you want in a classic, bakery‑style cookie. The dough is simple, reliable, and endlessly customizable with your favorite chocolate, M&M’s, sprinkles, or nuts. Whether you’re baking for the holidays or a weeknight craving, these cookies deliver perfect results every time.

Why You’ll Love These Perfect Chocolate Chip Cookies

  • No chill time—just mix, scoop, and bake
  • Uses softened or cool butter for perfect structure
  • Thick cookies that don’t spread too thin
  • Loaded with chocolate chips or chunks
  • Classic, dependable, and always crowd‑pleasing

Key Ingredients

  • Unsalted butter for buttery flavor and soft‑chewy texture
  • Brown sugar for moisture and caramel notes
  • Granulated sugar for crisp edges
  • Baking soda for lift and spread control
  • Semisweet chocolate chips or chunks for melty pockets of chocolate
  • Vanilla for warm bakery aroma

Time: 10 minutes prep, 10–12 minutes bake.

Perfect for: Weeknight baking, cookie cravings, lunchbox treats, gifting, or anytime you want a classic chocolate chip cookie that tastes like it came from a boutique bakery.

Small‑batch note: Halves beautifully—bake 6–8 cookies on a single sheet for a quick, cozy batch.

More Cookies? You may love this CopyCat Crumbl Chocolate Chip Cookies Recipe, these Peanut Butter Butterscotch Cookies, these Brown Butter Chocolate Chip Cookies and these Best-Ever Chocolate Chip Cookies too!  Can we ever have enough chocolate chip cookie recipes?

Scoops of chocolate chip cookie dough on a baking sheet, packed with chocolate chips.

Ingredients You Need for Perfect Chocolate Chip Cookies

Bake a batch of these Perfect Chocolate Chip Cookies and taste why they’re one of the most loved recipes in my kitchen. Simple pantry staples come together to create thick, soft‑chewy cookies packed with melty chocolate in every bite.

Best-Ever Perfect Chocolate Chip Cookie Recipe

  • All‑purpose flour – Gives the cookies structure and helps them bake up thick and soft‑chewy. Spoon and level for accuracy so the cookies don’t turn out dry or spread too much.
  • Baking soda – Provides lift and helps the cookies spread just the right amount while keeping the centers soft.
  • Salt – Balances the sweetness and enhances the buttery, chocolatey flavor in every bite.
  • Unsalted butter (room temperature or cool) – Cooler butter helps the cookies stay thick and prevents overspreading. It also creates that classic soft‑chewy texture.
  • Brown sugar – Adds moisture, chewiness, and warm caramel notes that make these cookies taste bakery‑style.
  • Granulated sugar – Helps the edges turn lightly crisp while keeping the centers soft.
  • Egg – Binds the dough and adds richness for that perfect soft‑chewy bite.
  • Vanilla extract – Adds warmth and depth, giving the cookies their signature chocolate‑chip‑cookie aroma.
  • Semisweet chocolate chips or chunks – The classic choice for rich, melty pockets of chocolate. Use chips, chunks, or a mix for extra chocolate pools.

Texture Notes

  • Thick and soft‑chewy — These cookies bake up with plush centers and lightly crisp edges, thanks to the perfect balance of butter, sugars, and flour.
  • Golden edges, soft centers — Pulling them from the oven while the middles still look slightly underbaked gives you that signature gooey‑chewy bite.
  • Chocolate in every bite — Using a mix of chips and chunks creates melty pockets and chocolate pools throughout the cookie.
  • No chill required — The dough is sturdy enough to bake right away, but a short chill will give you even thicker, bakery‑style cookies.
  • Perfect spread — The combination of cool butter and the right flour ratio keeps the cookies from flattening while still giving them that classic chocolate‑chip‑cookie look.

recipe for easy chocolate chip cookies

Instructions How to Make the Best Chocolate Chip Cookies 

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper for best results (or lightly spray with nonstick spray).
  2. Whisk the dry ingredients. In a medium bowl, whisk (or sift) together the flour, baking soda, and salt until well combined.
  3. Cream the butter and sugars. In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until smooth and well blended.
  4. Add the egg and vanilla. Mix on low speed just until incorporated.
  5. Add the dry ingredients. Gradually mix in the flour mixture on low speed until the dough comes together. Do not overmix.
  6. Add the chocolate. Stir in the chocolate chips or chunks on low speed or with a wooden spoon or spatula, mixing just until evenly distributed.
  7. Chill if needed. If the dough feels warm or soft, chill it briefly to help the cookies bake up thicker and prevent spreading.
  8. Scoop the dough. Use a small or large cookie scoop (or a heaping tablespoon) to portion the dough onto the prepared baking sheets, spacing 6–8 cookies per sheet depending on size. You can roll the dough into balls if you prefer — just avoid overworking it.
  9. Bake. Bake one sheet at a time until the edges are lightly golden and the tops feel set when gently touched.
    • Small cookies: 8–10 minutes
    • Large cookies: 10–13 minutes
    Add a few extra chocolate chips on top before baking if you want extra melty pools.
  10. Cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
    Makes 18–30 cookies, depending on size.

Baking Tips for Perfect Chocolate Chip Cookies

  • Start with cool or room‑temperature butter. Butter that’s too warm makes cookies spread more than you want. Cool‑softened butter gives you thick, bakery‑style edges and soft‑chewy centers.
  • Cream the butter and sugars well. This step adds air to the dough, helping the cookies lift and stay thick instead of flat.
  • Spoon and level your flour. Too little flour = spreading. Too much = dry cookies. A light hand keeps the texture soft and chewy.
  • Don’t overmix once the flour goes in. Overmixing tightens the dough and makes the cookies tough. Mix just until combined.
  • Underbake slightly. Pull the cookies when the centers still look soft and pale. They’ll finish setting on the pan for that perfect gooey‑chewy middle.
  • Let them rest on the baking sheet. A 5–10 minute rest creates the signature soft‑chewy texture and helps the cookies hold their shape.
  • Use a mix of chips and chunks. This gives you melty pockets, chocolate pools, and that boutique‑bakery look.
  • Rotate your pan halfway through baking. Ensures even browning and consistent texture.
  • Customize the dough. Swap in M&M’s, chopped chocolate bars, sprinkles, or nuts to match any craving or holiday.

deliciousness bakery treat

Storage for Perfect Chocolate Chip Cookies

  • Room temperature: Store cookies in an airtight container for 3–4 days. They stay soft‑chewy if you add a slice of bread or a marshmallow to the container.
  • Refrigerator: Not needed for baked cookies, but you can chill the dough for up to 72 hours for deeper flavor.
  • Freezer (baked cookies): Freeze in a single layer, then transfer to a freezer bag. Keeps up to 3 months.
  • Freezer (cookie dough): Scoop dough balls and freeze on a sheet pan. Bake from frozen, adding 1–2 minutes to the bake time.

stack of delicious treats for the family

More Cookie Variations

  • Double Chocolate Chunk — Swap ¼ cup flour for cocoa powder and use chocolate chunks for a rich, brownie‑like cookie.
  • Salted Caramel — Fold in caramel bits and finish warm cookies with a sprinkle of flaky sea salt for that sweet‑salty bakery vibe.
  • M&M Party Cookies — Replace half the chocolate chips with M&M’s for a colorful, kid‑friendly twist that works year‑round.
  • Toffee Pecan — Add chopped pecans and toffee bits for buttery crunch and caramel notes in every bite.
  • Bakery‑Style Chips + Chunks — Use a 50/50 mix of chocolate chips and chopped chocolate bars for melty pools and crisp edges.
  • Espresso Chocolate Chip — Add 1–2 teaspoons instant espresso powder for a mocha‑kissed, coffeehouse‑style upgrade.

Troubleshooting Perfect Chocolate Chip Cookies

  • Flat cookies: Butter too warm or not enough flour.
  • Dry cookies: Too much flour or overbaking.
  • Gritty texture: Sugar not fully creamed with butter.
  • Uneven baking: Rotate the pan halfway through.

Close‑up of thick, chewy chocolate chip cookies with gooey melted chocolate, perfect chocolate chip cookies.

People Also Ask

What makes chocolate chip cookies soft and chewy?
A mix of brown sugar, proper flour measurement, and slight underbaking keeps cookies soft and chewy.

How do I keep chocolate chip cookies from spreading?
Use cool butter, avoid overmixing, and chill the dough if it feels warm.

Can I freeze chocolate chip cookie dough?
Yes — scoop the dough into balls, freeze, and bake straight from frozen.

What’s the best chocolate for chocolate chip cookies?
Semisweet chips or chunks melt beautifully and give the classic chocolate‑chip‑cookie flavor,

FAQs for Perfect Chocolate Chip Cookies

Can I use salted butter?
Yes — just reduce the added salt slightly to balance the flavor.

Why did my cookies spread too much?
Warm butter or under‑measured flour usually causes spreading. Chill the dough briefly if it feels soft.

Can I freeze the dough?
Absolutely. Scoop the dough into balls and freeze for easy, bake‑anytime cookies.

Can I use different chocolate?
Yes! Chips, chunks, chopped bars, M&M’s, or a mix all work beautifully.

How do I make the cookies thicker?
Use cool butter, avoid overmixing, and chill the dough for 10–20 minutes before baking.

⭐ Reader Reviews

  • “These are the best chocolate chip cookies I’ve ever made. My family begs for them weekly!”
  • “Perfect every time — soft, chewy, and loaded with melty chocolate. A forever favorite.”
  • “I’ve tried so many CCC recipes and this one finally ended my search. Absolutely incredible.”
  • “Made them for a party and everyone asked for the recipe. Total crowd‑pleaser!”
  • “Obsessed. Making another batch tomorrow.”
  • “I’ve made these at least 10 times and they never fail. Truly perfect.”

Thick, buttery chocolate chip cookies with golden edges and melted chocolate chips, best chocolate chip cookie recipe.

These cookies have been shared over 1.7 million times across social media — true chocolate‑chip‑cookie legends. Want a vegan twist? Try our Perfect’ Vegan Chocolate Chip Cookies over at Daily Vegan Meal.

Ready to bake a batch of thick, soft‑chewy perfection? Scroll down to the recipe card and watch the video to see exactly how this perfect chocolate chip cookie recipe comes together.

Share your cookie creations on Pinterest, Instagram or Facebook! — I love seeing what you bake!

More Chocolate Chip Cookie Recipes

If you love these Perfect Chocolate Chip Cookies, you’ll adore these other chocolate‑chip favorites from the kitchen:

• Sheet Pan Perfect Chocolate Chip Cookie Bars
• Ultimate Super Thick Mini M&M Chocolate Chip Cookies
• Milk Chocolate Chip Toffee Pecan Cookies
• Best Ever Samoa Chocolate Chip Cookies
• White Chocolate Macadamia Nut Cookies
• Homemade Chocolate Chip Pudding Cookies
• Perfect Banana Milk Chocolate Chip Cookies
• Soft Batch Peanut Butter Chocolate Chip Cookies

How To - Baking Perfect Cookie Tips!

Perfect Chocolate Chip Cookies

Kim Lange
These perfect cookies are buttery, chewy, thick and chocked full of rich, semi-sweet chocolate chips. Absolutely divine!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 18 large cookies
Calories 256 kcal

Ingredients
 
 

US Customary - Metric

Instructions
 

  • Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
  • In a medium bowl, whisk or sift the dry ingredients: flour, baking soda and salt together.
  • In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
  • Add the egg and vanilla and mix on low speed until mixed in.
  • Gradually add the flour mixture and mix in until just incorporated.
  • Add chocolate chips and continue mixing on low or stir in with a wooden spoon, without overmixing, just until cookie batter is incorporated.
  • Using a small or large ice cream scoop or heaping tablespoon, drop the cookie dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making. To get extra thick cookies, place all the cookie dough scoops in the fridge for 15-30 minutes before baking.
  • If you like rolling cookie dough balls, you can do that as well, just don't overwork the cookie dough for the best texture and flavor.
  • Bake the cookies, 1 cookie sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
  • Small cookies bake 8-10 minutes, Large cookies bake 10-13 minutes, Extra large cookies 14-18 minutes
  • Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
  • Makes  15-30 cookies depending on size.

Video

Notes

  • Butter Tips How to Avoid Flat Cookies: Be sure your butter is room temperature (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put the cookie dough in the refrigerator to chill before baking.
  • Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.
  • Baking Soda Tip: Make sure your baking soda is not expired.
  • Chocolate Chip Tips: If you're in chocoholic mode, go the full 2 1/4 cups of chocolate chips as the recipe calls out.  If you want to tone down the chocolate chips, just use a lesser amount to your liking.  

Nutrition

Calories: 256kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 24mgSodium: 134mgPotassium: 152mgFiber: 2gSugar: 18gVitamin A: 182IUCalcium: 24mgIron: 2mg
Keyword chocolate chip, chocolate chip cookies, classic cookies, cookies
Tried This Recipe?Let us know how it was by commenting below!

Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

300 Comments

  1. That means the world to me! I love hearing that this recipe has been a longtime favorite in your kitchen. Thank you for coming back to it again and again!

  3. Thank you! This makes my day! I’m with you — the cookie base is so good on its own. Dark chocolate and a little sea salt on top sounds absolutely dreamy.

  4. This is my go-to recipe, these are AMAZING. I scale way back on the chocolate chips because the cookie itself is so good. I also like to use dark chocolate chips and top with a little bit of sea salt as soon as they come out of the oven 🙂

  11. WILL NEVER EVERRRR BUY STORE BOUGHT CHOCOLATE CHIPS COOKIES AGAIN…. ;*( you ruined chips ahoy for me with this amazing recipe. DELICIOUS.

  14. Hello!
    So I made these today and they turned out amazing! I played with the butter treatment in two different batches and both turned out great but I’d say the cookies with the more solid butter as a base turned out best. I softened the butter minutely for one batch and melted it for the other and the melted batch was good but it wasn’t nearly as soft as the batch with the fluffy butter. 🙂
    Thanks for the wonderful recipe.

  16. First time baking cookies and I am amazed!!! Recipe was extremely easy especially for a beginner. I’m not a sweet tooth person so I put 1 1/2 cups Of chocolate chips and still turned out good!!

  18. These are seriously the best chocolate chip cookies I have ever tasted. After having been a Toll House recipe cookie baker for 50 years (beginning as a child with my mom!) I now proclaim your Perfect Chocolate Chip Cookie my new favorite go-to recipe for the next 50 years!!! Thanks so much for sharing.

  20. My 2nd time ever making cookies, and they were delicious!! Thank you for the helpful hints (not overmixining/room temperature butter etc…). This really is a perfect recipe! Thank you!!

  22. I am an avid cookie baker (I make 28 types at Christmas). I made these with what I had on hand – about 3/4 cup dark chocolate chips and about 3 oz. of a semi-sweet bar chopped. Using my small scoop It made 40 cookies. They were FABULOUS!!! I have a new chocolate chip cookie recipe. Thank you so much.

  23. Soften butter to room temperature Sheril. I usually bring all my ingredients to room temp by setting them out an hour before baking. Hope that helps and I hope you enjoy them!! Happy 2018!!

  24. I have a quick question. I’m a little confused about the butter. Wouldn’t room temperature butter be softened? Or are you meaning something else by that?

    Any help would be appreciated. Can’t wait to try these.

  27. I haven’t tried it, but you can use ¾ cup of canola oil for every cup of butter according to what I’ve read. Let us know how it works out if you do! 🙂

  30. This made THE best chocolate chip cookie I’ve ever made. I trusted the process about the butter but I always add about double the vanilla. I also chilled the dough and made my cookie stacks at least 2X as tall as they were wide to give the cookie some girth after baking. Soft in the middle and a little bit crispy just on the outer edge. I also went with the full 2 1/4 cup of chips which is basically one bag of chips. .

  32. Thank you so much for this recipe. I have been trying to figure out why my cookies are always spreading and flat. I made these today with the kids on their day off, and they are perfect and fluffy. Buttery and gooey. Yummmmy.

  38. I am 15 and I just made these for my brothers. My brothers and I were extremely happy with them and they were absolutely the Perfect Chocolate Chip Cookie. I love them soooo much. Super easy and quick to make. I followed all the notes and they are great. I used 2 cups of chocolate chip cookies and I used white chop chips as well (family fav), 2 cps was plenty! Taste so great, can’t stop eating them. Thanks so much for the recipe!!!!

  40. I made these 2x now. This is my go to Chocolate chip cookie recipe! Easy and full of chocolate goodness. Thank you for sharing!

  43. Excited to try these tomorrow. Do I have to use unsalted butter? Would salted work as well?
    Thanks!

  44. Val, so happy you love this recipe! I use a hand mixer for most of the desserts I make as well, it’s just easier like you said. Thank you for your kind words my dear! Happy baking!! 🙂

  45. Pinned it! Made it! Devoured it! I’ve always wanted the best cookie recipe and according to my family I finally found it! And the fact that I was able to use a hand mixer rather than the big bulky Kitchenaide stand mixer was heavenly. Thank you soooo much! I can’t wait to make your other divine desserts. Btw, your tips such as refridgerating before baking made a HUGE difference in the outcome:)
    P.S. Sorry, couldn’t take a pic of my perfect cookies because it was gone in 60 seconds:)

  46. What an awesome story Linda, OMGoodness and I love the wall of fame, that rocks!! Thank you for sharing your story. I’m so humbled and happy everything turned out ok in the end. That had to be scary! Happy Holidays to you to my sweet friend! 🙂

  47. I LOVE THIS RECIPE!!!! Not only did it save my marriage but it saved me and my daughters life, (We were able to pay off my debt to a drug kingpin that held her hostage) but they are always a HIT at family parties, events, and even night in! This is a little embarrassing but we have a wall of fame in our hallway of each time we have made them. Whenever or family members come and walk through they occasionally pass out from sheer joy. You, Chocoletiss got me through my house burning down when, after escaping the flames, I found 12 perfectly baked cookies from your recipe. Thank you.
    Happy holidays!
    Love,
    Linda xoxo

  49. Made these cookies twice now ( with a few of my own tricks added) and they have come out perfectly both times! This is definitely my go to recipe! Beautifully thick, golden crunch in all the right places and wonderfully soft and gooey! The trick is not to over cook them!

  50. How sweet of you Michelle! That was so kind of you to share with friends and family and I hope you all enjoy this recipe and more! How exciting!! Happy New Year!! xo

  51. I was searching for a perfect yet simple recipe and this one is by far the best cookies I have ever eaten. I brought them for Christmas and they were gone within minutes and begged for the recipe so I ahappily shared your link. I didn’t change a thing and followed it to a T. Thank you so much. I can’t wait to try your other recipes.

  54. I made these and they are wonderful. I cut back 1/4 cup of chocolate and there was still lots of wonderful chips in every bite. Can I cut the chocolate in half and substitute walnuts?

  55. This is my new favorite Chocolate Chip recipe! I followed it to a T. The only change I’ll make for next time is to use a little less chips. It was such a hit that we ate them all within a couple of days. Need to up my cardio, but every bite is worth it!!!

  57. I was searching for best chocolate chip cookie recipes and here I am? going to bake for my little one….I hope they turn out like yours. Will let you know.

  59. I just tried this recipe, but my cookies are dry. I dont know what I did wrong. When I baked them, the cookies did not spread much at all but they did cook all the way through and taste good. Butter was room temp and I measured everything correctly…even chilled dough. Idk…

  61. These cookies look delicious. i probably won’t make them as good as yours but I’ll try.

    P.S. How many cookies does this recipe make?

  62. Glad you enjoyed them Ifrah. I don’t know about the oil, I’ve never tried it, but I usually don’t make cookies with oil, it’s usually always butter, but I’ve read where you can try substituting one-fourth or half the butter with oil. If you try it, let us know how it works out. Happy Holidays! 🙂

  63. Hello! I just made these cookies. First batch got a lil overcooked resulting in crunchy cookies instead of chewy ones. Second is in the oven right now. Hopefully I’ll get them right this time. I followed the recipe to the tee. I just feel them quite sugary to my taste so I’ll reduce the sugar next time. Thank you for this recipe.
    P.S. please do reply to my question regarding substituting butter with oil. Thank you!

  64. Hi! I came across your recipe on pinterest and couldn’t resist no matter how much I tried. So today I gathered all the ingredients and made the cookie dough. I’ve put the dough in refrigerator and will make them tomorrow. Just a little question here, the dough was quite hard to mix when it came to adding chocolate chips. Is it normal? I’ve never worked with butter before. Is this how the “butter” dough works? Also, can I replace butter with canola oil? I’m hopeful that you’ll reply because I’m very new to cookie baking. TIA.

  65. I couldnt read through all the comments, but am i the only one eho added a 1/2 cup of oil? I thought the dough was dry while trying to mix the flour. Fyi they came out great!

  67. These cookies were so delicious but had an absurd amount of chocolate. Everyone kept saying they were far too rich and the dough barely stuck together between all of the chocolate. Luckily I was making seven batches so I was able to quickly correct the rest and the result with less chocolate chips was by far the best chocolate chip cookies I’ve ever had or made. They were like a fancy bakery cookie. An absolute hit for Christmas. I ended up making very large cookies by using a 1/4 cup scoop for the dough balls and cooked it at 340 for around 13-15 minutes.

  68. I’m so sorry Pat, but I have no idea why this would be happening to you. I haven’t heard of this happening to anyone else, maybe there was a glitch on that pin. I’ve never had that happen, I tried it myself and if you click the actual picture you will come to my site and if you click ‘make it’ then you come to my site, like everyone else’s pins. I didn’t have the rolling thru the comments like you did. I’m sorry, I wish I could help. Maybe reboot and try again?

  69. I am having major problem with your web site. When I get to the recipe for choc chip cookies, which I saved on Pintrist, but your site comes up with the recipe, it immediately starts rolling thru all the comments and I go back to the top to get recipe again, and once the recipe comes up, it starts rolling again. It is very maddening. It takes me forever to try and get a few ingredients at a time so I can make them. I will no longer try to save a recipe if it is going to jump to your web site.

  71. I used less chocolate chips, eye balled it. But these turned out soooo good! THank you! Thanks for the tips!

  73. Oh my gosh! Well done! These are soooo good – sweet and rich with just the right amount of salt. The only change/addition I made was that I added 4 ounces of shopped dried cherries (not maraschino, but the type you find on the raisin aisle) and it added just a hint of tang. Thank you for upping my cookie game!!!

  74. Hi Kimberly! Most cookie doughs can be refrigerated, make sure they are well-wrapped, for three to five days before baking. If you want to make it farther in advance, freeze the dough for up to 3 months. 2-4 hours on the counter. 🙂

  75. How long can I keep this in the fridge before baking? and how long can I store it on the counter for?

  79. This really are the best chocolate chip cookies. I’ve been looking for a really good recipe and I have finally found it. No need to look any further.

  82. I am so ecstatic everyone loved them! Thank you so much for letting me know Carolyn!! Happy Holidays and chocolate chip cookies go together! 🙂

  83. I love chocolate chip cookies and these were so easy and delicious! Followed the recipe exactly and my kids loved them!!! Better than the Toll House recipe I’ve been using.

  84. These cookies were awesome! I tripled the recipe, added a large box of vanilla pudding, 3 1/2 C of choc chips, and baked at 375 for9 min after rolling the refrigerated dough into a ball and lightly pushed each ball down on the silicone sheet. Turned out great!

  85. Awww thank you so much KenZi! I’m so glad you tried it with the coconut palm sugar and they turned out awesome! I’m sure others will try that version because it seems to be so popular with the healthy crowd! Thank you for your tip! 😀

  86. Really is an absolutely perfect recipe! I highly recommend using coconut palm sugar instead of brown sugar, it really gave them a rich and decadent taste! Thank you for the tips with the butter! xo

  88. These cookies are absolutely perfect. This is the last chocolate chip cookie recipe I will ever need.

  90. I just made these and they’re amazing. I doubled the recipe. They’re so soft. I added more chips then the recipe called for as well. Will be making again.

  91. Wow! I am excited you will never being pre-made dough again! I love this cookie dough, it’s so versatile and your cookie adaption sounds amazing! Sweet and salty is really the best for sure. 🙂 Happy Thanksgiving and thank you for the kind words.

  92. I just made these last night and they are amazing!!! My boyfriend loved them. I used semi-sweet chocolate, milk chocolate, and butterscotch chips and they came out so good. I also added some sea salt at the end because I wanted them sweet and salty. Such a great and easy recipe. I’m never buying pre-made dough again!

  94. I don’t normally leave reviews, but I’ve tried a lot of different chocolate chip cookie recipes and none of them have been even okay. This one is AMAZING. I even messed it up a little and it still turned out awesome. This one will definitely be the only one I use from now on.

  95. Jacqui that sounds amazing with the all your substitutions and the ice cream! Oh I think I’m gonna have to do that now! LOL!!
    Thanks for you comments, so sweet! 🙂

  96. Best cookie recipe I’ve tried! I used Earth Balance dairy and soy free butter and EnjoyLife dairy free chocolate chips. So good! And add some So Delicious cashew milk Very Vanilla ice cream in the middle ?

  98. I made these cookies and took some to work and they truly are perfect! Soooo good and just the right amount of chocolate chips! Everyone who tried them loved them. Thanks!

  100. I think the word perfect is short for this recipe because it’s the best recipe I have made until now. I made for a party and everybody love it, super recommended!!

  102. Best chocolate chip cookies I’ve ever had in my life. Thank you so much for the recipe. I am from Rio, Brazil and Im thiking of selling these. I bet no one here”s ever had such mouth-watring yummy cookies. I used saltless magerine and it just took a little longer in the oven to bake, but they came out excellent! Thanks again for this priceless recipe!

  103. Aww that is so sweet! Sorry you lost your original recipe, but happy you chose this one! That is awesome and thank you so much for your kind comments to use it for a long time to come. That makes my day Tori! 😀

  104. I helped host a bridal shower for my best friend yesterday. I couldn’t find the original recipe I wanted to use, so I found yours on Pinterest (mainly b/c I had all of the ingredients). They were self- and husband-aproved, but the kicker was that the little old ladies though they were the best chocolate cookies they ever had! They wouldn’t stop talking about it. One even came up to me at the end of the shower and said she went back and took two more for herself!

    Definitely saving this recipe and using it for a long time to come!

  105. Noah, that was so sweet of you to make these cookies for your wife. What an awesome husband you are! She’s a lucky woman. 🙂 I am so happy that the hints helped you out and keep on baking with your honey! I love that! So sweet! 🙂

  106. Made these to surprise my wife last night. They are so good! Followed recipe to the “T” as you suggested, turned out perfect. Im just an amateur in the kitchen, but I still enjoy baking as a pastime wih the wife.

  108. I just made 3 dozen of these they turned out amazing! Not flat at all! Make sure you follow the steps and I did what the notes suggested too!

  109. Kas that is so awesome! I’m so glad you found this recipe to bring you here and you decided to give this recipe a try. For the holidays, if you like mint, use a half or whole teaspoon, I’m sure they’ll be wonderful! 😀

  110. I’m so glad I found this recipe. Had a midnight craving for cookies but not already made cookies. I’ve had bad luck with a lot of chocolate chip recipes. This turned out perfectly. I didn’t have vanilla extract which is strange.. somehow I have a lot of mint extract, though I wasn’t brave enough to use it. These turned out exactly how I’ve been trying to make cookies. I’m ashamed to say how many years it took me. Perfect recipe!

  112. I am making these right now. I just took first batch out and I have to say they look just like yours. I had to have one right away and have to say are the best cookies I have ever had. Thank you very much for a great recipe.

  116. Hi! I really liked this recipe but the only thing I would change, for my next batch, would be to use less chocolate chips. I found that the cookies had too many chocolate chips, for my taste, and I only used 2 cups instead of the 2 1/4 cups the recipe called for. I’ll try 1 1/2 cups next time and see how that goes. Otherwise, the cookies are delicious and I was happy I used my Kitchaid stand mixer for it. One bowl and less to clean up, it was great!

  117. Great to know Stephanie! Great tips for sure! Thank you so much for those, I love using 1/2 whole wheat and 1/2 whole flour, but good to know about the almond flour and other info you have provided. 😀 Happy Friday and cheers to yummy cookies!

  118. These came out SO GOOD. I used 1.25 c whole wheat flower, and 0.25 c almond meal, and dark brown sugar. I also used 1 cup Guittard milk chocolate and 1 cup Guittard dark chocolate chips! A great combo. After making the dough i left it in the fridge for about 30 minutes. Needed about 14 minutes to cook with big cookies. I made 17 total. As a warning, if you use dark brown sugar and whole wheat flower its more difficult to see the edges browning so make sure to cook an eye on them! I overcooked the first batch by about a minute thirty.

    Really great recipe: nice, thick, chewy cookies with just enough chocolate (a lot!)..

  120. I’m not sure how many cookie recipes claim to be the most “perfect,” but I promise this one is the real deal. Follow the instructions to a T. It is seriously a science to make the “perfect” cookies, lol. They are AMAZING. Hands down the BEST chocolate chip cookies I’ve ever had. Again as the recipe says…ROOM TEMP BUTTER AND CHILLING THE DOUGH IS CRUCIAL. They do not come out the same without!

  124. I made these cookies last night and they are the BEST cookies I have ever made. They turned out just perfect crunchy edge with a chewy middle and were not flat. Thank you for the tips, they really helped! This will now be a regular recipe in my house!

  126. Hello! This was the first recipe I’ve ever tried and it turned out delicious! This recipe is the best! 😀

  127. That is so awesome Mary Ellen! I”m so glad you loved it! I’m going to be publishing a new sheet pan recipe for peanut butter lovers! Stay tuned and thank you so much for letting me know!

  128. First off…I don’t think there is such a thing as “too many chocolate chips”! I made these and they were awesome! I also forwarded the recipe to my daughter (fairly new baker who has suffered some chocolate chip cookie disasters) and they came out perfect for her also! She was so happy!! Thanks for an awesome go-to recipe!

  130. Yes! I’ve finally found a recipe for chocolate chip cookies that are exactly like I like them. I love how they stay puffy instead of spreading, and are SO full of chips. I followed the instructions to the letter, and mine look just like yours. Thanks for sharing the recipe!

  131. Thank you for sharing Christie! I know there are lots of people with egg allergies or gluten free and substitutes seem to work great in these cookies! Have a wonderful weekend!

  132. These cookies are delicious! My son is egg allergic, so I used an egg substitute (water/oil/baking powder), and they still came out perfectly. I also only used about half of the chocolate chips. Still delicious!

  134. These cookies are amazing. I had to freeze them so I wouldn’t eat them all myself but even frozen they’re great! Put a little vanilla ice cream between two of them and they’re divine! We will definitely be making these again in the near future.

  136. These cookies are amazing. My family absolutely loves them and wants me to cook them every time.e I have the chance. Made some last night and had to bring some to work. Can’t get enough of them.

  138. These amazing cookies could be sold! I took some next door and family finished these overnight. Amazing. Thank you!

  140. This recipe is seriously the BEST! My cookies always turned out flat, but these were so plump and perfect!
    Thanks for sharing this recipe!

  145. Best cookie ive ever had! Seriously!

    I Made quite a bit of changes though.

    I added 1 1/2 Tbl spoon of powdered milk. (I read it makes the cookies chewy) I subbed half the white sugar with powdered stevia.
    Added 1 Tbl of molasses.
    Added 1/2 tsp of maple extract
    Subbed 1/2 cup of the flour with toasted oats.
    I used white whole wheat flour instead all purpose flour.
    I also browned half of the butter.
    For choco chips I used white choco chip,
    Semi sweet choco chip and crushed Cadbury milk chocolate eggs.
    I refrigerated the dough for 24 hours.
    Baked at 380.
    Made 4 LARGE cookies.

    They where ooy-good in the center and crispy around the edges. Absolutely DELIGHTFUL!
    With my adjustments THIS IS THE BEST CHOCOLATE CHIP COOKIE RECIPE!

  149. Hi Liz, it should be a little doughy but scoopable. As long as you didn’t overmix and you measured correctly you should be fine. Try it and see how it goes and let me know. 😀

  150. Hi! I’m no Betty Crocker! And every time I bake cookies from scratch they turn out too fluffy and I swear I’m reading word for word on the directions. So I came across your recipe and again I followed word for word. But after mixing the flour in, and tossed in the chocolate chips, I feel like the dough looked too doughy, like sorta sticky, does that make sense? I have the dough sitting in fridge to chill like your tip says. But I’m scared they will come out fluffy again.. any tips?

  153. These are seriously the best chocolate chip cookies I have ever made in my life. The best! Follow instructions to a T and you will get the BEST cookies EVER!

  154. These are actually THE BEST chocolate chip cookies! I have made them many times, but the first time I made them I overcooked them because I thought they didn’t look done enough at 8 minutes. The second time I made them I took them out right at 8 minutes, which was absolutely perfect and how I cook them every time! The shorter you cook them the better!:)

  155. I’m so proud of you for trying it and wanting to give it a go again!! You can do it Chacha! Thank you so much for letting me know your experience!

  156. Total rookie with anything made from scratch. I usually just take and bake. About to make my 2nd attempt with these. Used too floor last time and basically made muffin cookies. They were good though and everyone gobbled them up. Hopefully I get it right this time. Love the recipe though, thanks! ?

  161. Hi Jackie, they are different, room temp is where you can press you fingertip into the butter but your finger doesn’t slide through. Softened butter you would be able to do that. Hope that helps? You need to make these!! 😀

  166. YES! You’re not kidding when you say the perfect chocolate chip cookies, these are absolutely wonderful. My family could not get enough of them. Definitely will be my ONLY chocolate chip cookie recipe. I used dark chocolate chips… so yummy!

  167. Yay! Good to know especially for those that don’t have baking soda! Thank you Tess for commenting, that means so much!! Have a wonderful day!!

  168. Perfection!! So yummy and they are beautiful! I didn’t have baking soda so I did a little research on Google and said I could use baking powder just triple the amount I wanted to try these cookies so desperately I use baking powder 3 teaspoons and they turned out magnificently. Oh and I had some white chips left over from another project so I tossed those in. This is now my only chocolate chip cookie recipe! Thank you thank you thank you!!

  170. These came out great.
    I used 1.75 cups semi-sweet chocolate chips and .75 cups milk chocolate chips.
    Yum yum

  172. The perfect cookie. This is just like a recepie my mother had and I won a blue ribbon at the fair in 1982, for these. The only thing I do different is instead of 1 tsp b soda. I use 1/2 tsp b soda and mix with 1/2 tsp of b powder. Excellent!

  174. BEST chocolate chip cookie recipe I’ve ever made. And believe me, I’ve experimented with everything from cookbook recipes to the back of chocolate chip bags. Soft, chewy, buttery, 5-star taste. I used 62% cacao chunks and cut them down to one cup and the cookies were PERFECT. Thanks so much for sharing!

  175. BEST chocolate chip cookie recipe I’ve ever made, and believe me, I’ve experimented with everything from cookbook recipes to the back of the chocolate chip bag. Soft, chewy, buttery, 5-star taste. I used 62% dark chocolate chunks and cut them down to 1 cup and these cookies were perfect. Thanks so much for sharing.

  177. This turned out perfectly! I’ve tried a lot of recipes, and even with my fickle oven they turned out great!

  181. These were outstanding cookies! The directions were concise and easy to follow. Thank you for sharing your recipe. These are definitely a keeper!

  183. These are so good! They taste like my old cafeteria chocolate chip cookies from high school! I will be making these forever now!

  184. Awesome! Your helpful modifications will definitely be handy for anyone that is looking for an allergy-free alternative for these chocolate chip cookies. Thank you so much for sharing Heather!! I appreciate that so much and no guesswork for others! 🙂 SA-Weet!

  185. I made these cookies today, only replacing ingredients with allergy safe ones. They turned out amazing!!!! I used a rice flour blend for the flour, dairy free butter, dairy free chocolate chips, and flax seed for the egg. Not all cookie recipes turn out when changing ingredients to allergy safe ones, or may not taste as good, but these were AMAZING!!! Thought I would share for others who may have to use replacement ingredients due to allergies.

  186. Hi Jane! Thank you for sharing your experience and your substitutions for others if they get in a pinch. I like your idea of cinnamon and raisin too! So yummy!!

  187. I almost didn’t make these only because the first half of the comments were…must try, look so good, need to make these, etc etc etc. It wasn’t til I got about half way through that I actually found reviews from people that had bothered to try it before commenting….sorry but that is a HUGE pet peeve of mine! I used half butter and half margarine only because I didn’t have enough of either. I doubled the batch easily! And since I didn’t have anywhere close to the amount of chocolate chips in the house for a spur of the moment baking day I used a pack of mini M&M’s that I bought for Christmas baking and never used. I got 52 average size cookies and they were perfect at 10 minute baking time. These are VERY good cookies and I’m sure I will make them again! Maybe next time I’ll toss in some cinnamon and raisins to switch it up a bit too lol

  188. Hi Erin! Yes you can, but allow a couple more minutes for baking, if the dough is refrigerated. 🙂 I’m sure the teachers will love them!!

  189. Hello, this recipe looks awesome! I’m planning to double the recipe and make them for Teacher Appreciation week this week. Can I make the dough ahead and let it chill overnight? Thanks in advance for the info!

  191. Made a double batch tonight. Came out wonderfully. Kids loved them.
    I think I’ll make this my go-to recipe for chocolate chip cookies. So good!
    Thank you!

  193. my grandson loved these. we will be keeping this one great and easy to make loved every bite..

  197. I just pulled these out of the oven, a new oven that I’m still figuring out. As I was preheating I prayed to the gods of chocolate and baked goods that they would deem me worthy and not condemn my offering to the pit of burned morsels.

    The gods saw fit to smile upon me and I have to say these are some pretty dang amazing cookies! Thanks for sharing!

  199. Made a batch of these a few days ago for my family , the batch made almost 40 cookies and they ate them ALL that night. Hands down best chocolate chip cookies i have ever made. Im baking some right now! Thanx

  201. Thank you! I’m not a baker and made this with my son and we loved. Yes, do NOT over bake this cookies. I did due to my oven, but it was still GOOD.

  203. Just made these and they turned out wonderful…. This recipe is a keeper. Follow the directions!!!!!

  205. Made these today. Doubled the batch added walnuts, they are amazing! My new favourite recipe! Thankyou!

  207. The only chocolate chip cookie recipe I ever use is one my Aunt Vicki gave me years and years ago, it is the absolute best choc. chip cookie I have ever had. Until today. I mean, these cookies are something out of a dream. Sorry, Aunt Vicki. :p

  209. These cookies are amazing! Probably the best I’ve ever made. I thought they might bring dry and crumbly when I first scooped them out, but the texture is just the right amount of moist on the inside! I’m definitely saving this recipe!

  211. Hi ChocolaTess! Thanks for this recipe, my family loves it as it was just right for our taste, good as it was not that’s sweet. We liked how it was a good blend of crunch on the first bite but still very gooey for the kids and adults to enjoy. I just have to cook my two batches for about 14 minutes, made about 20 medium sized cookies. I bet this would just last a day in our house. Thanks again!

  213. I made this twice so far and my family loves it. This only last a day. My husband gets home from work at midnight and he cant resist not to snatch before going to bed lol.

  214. Aida, I’m so pleased that they turned out so well and your flavor combinations sound wonderful for the holidays!!! I am going to have to try that one! Merry Christmas to you! 🙂

  215. I used this recipe and added cinnamon, all spice, and nutmeg for extra flavor and added 2 more teaspoons of vanilla and it really amped it up!! Thank you for the wonderful recipe it turned out amazing!

  219. I just made these and they are AMAZING! They look exactly like the picture. Soft on the inside, crispy on the outside, PERFECT! The only thing i did differently was was 2 cups of chips and I refrigerated the dough for 4 hours. Thanks for the recipe!

  221. Hello, I am 13 and I baked this cake for my family and they were very impressed and it tasted AMAZING!! How do you know how to make an amazing cookie? because it sure was… I would love to know how to bake muffins… Maybe you should try that!

  223. i just made these. they came out perfect. Except i may use less soda next time as I could taste it in the finished product

  226. I would think you could, they might be a little puffier, since the recipe does not use baking powder. Yes you could leave the chocolate chips out. 🙂 Hope you enjoy Willians!

  227. Can I use self rising flour And what if I wanted no chocolate chips would I follow the same recipe ?

  228. Danah, if grandma approves, that says alot! 🙂 LOL! Thank you for sharing your story and I’m so glad you liked the tips and they turned out so “Perfect”. Keep on baking!

  229. These are honestly THE BEST cookies I’ve ever made in my life! Your tips for chilling the dough and having the butter at room temperature changed everything. They are so perfectly soft on the inside and golden on the outside. Even brought them over to my boyfriend’s grandma’s for dinner and she even approved! Thanks for sharing (:

  231. This is my go-to cookie recipe! I have so many compliments on them. Only complaint…. they are gone as soon as I make them! I usually have to double this recipe. 🙂

  236. Hi Cat! Your oven should be pre-heated at 350 degrees before you start baking. Turning the oven up or down? I’m not sure what you mean, but if you are talking about a dial, it’s usually turned right or if it’s digital you would go up until you reached 350. I hope that helps? If not, let me know further what you need ok? 🙂

  237. Hi! I have a quick question, at what temperature do I put on the oven? And do I turn the oven on from up and down? or just down? or just up? XD I have an electric oven so I suffer a little when baking.. So if you can help that’ll be great

  238. Unsalted butter will make cookies flat… I made chocolate chip cookies over the holidays…. one recipe I used regular soft stick butter and second time I did unsalted butter… one batch was fluffy.. and the unsalted ones came out flat… did the unsalted ones because my husband recently had a heart attack..

  240. I just thought I’d let you know that I’ve made these 3 times now and they’re the best I’ve ever had. My husband has begged me not to misplace this recipe as I’ve been known to do at times. I’m baking a big batch to take to work tomorrow. I thought I’d spread the cheer.
    Thank you.
    Teresa

  242. I’m about to make these for the second time, I followed the recipie to the tee, with one exception, I used the whole bag of chips.. And OMG, it was delicious! This is by far my favorite recipie for chocolate chip cookies!

  244. These cookies are life changing. My boyfriend and a friend absolutely love them. Thank you so much for sharing!

  245. As yummy as the cookies probably are, this post was far too long. The multiple page clicks were totally unnecessary. I know it’s your job, and you’re trying to make money. I totally get that. But, for the average busy mom with littles, we just don’t have time for that. Not for a cookie recipe. Cookies look delish, pictures were stunning! Just giving my 2c on the page click thing.

  247. Hi Susan, love that idea. I’m sure it’s possible. Maybe just switch out like a 1/2 cup or 3/4 cup of old-fashioned oatmeal with the the same measurements of flour? I would love to know how they turn out! 🙂

  249. Can I somehow add oatmeal into these?? I think that would be even better than they already are! Just not sure how to do that? Decrease flour? Thanks!!
    Susan

  251. I used your recipe here for chocolate chips the other day for my niece’s birthday party. I’m very picky about my cookies and have been on a search for the perfect recipe for a while now. I needed to make these on the fly and am so glad I came across your recipe. I chose it because of how loaded with chocolate chips they were. While it isn’t what I’ve been searching for exactly in a chocolate chip cookie (I’ve actually been trying to find one like my great aunt used to make when I was a little girl), these were truly amazing!! Hands-down the best recipe I’ve come across yet! I wasn’t aware of chilling dough and the butter being at room temperature, so the fact that you put those little helpful hints up there I feel like made a huge impact. Literally everyone at the party LOVE these cookies and I already shared your recipe with many of them because they wouldn’t let me go without it. The only thing I had to do was bake them 17-20 minutes because they were quite large, but I still got about 18 cookies from each batch. I loved the size, texture, chewiness and richness of each one. Thank you so much for sharing this with us!!!

  253. I’m 15 years old and i made these last night they were absolutely amazing, if not the best chocolate chip cookie i have ever had.

  256. Wow! Amazing… I don’t ever write reviews or comments but this recipe deserves a comment! Probably best chocolate chip cookie I’ve ever had.. Followed the recipe to a T and came out perfect!!

  260. I’m leaving a comment because your page has so many ads its making it hard to load anything.

  262. Thank you for a great recipe! I made these last night and my family just loved them. I look forward to making them again!

  266. They look fabulous, but every time I have used the Ghiradelli chocolate my cookies always fall apart when I go to take them off the cookie sheets, Please let me know what I am doing wrong. Thanks!

  269. Lydia, I am not familiar with high altitude baking. 🙁 I’m sure you could google it and see if baking chocolate chip cookiess at high altitude needs adjusting. Sorry and good luck dear!

  272. I cooked these for 10 minutes and after cooling they where a little crunchy. Next time i will check after 6 minutes. The taste is good.

  274. I just made these last night and they were absolutely perfect. This morning I ate one had had been left out and it was still really squishy and sweet and just delicious haha the only thing I changed was that I browned the butter and I chilled the dough for multiple hours

  275. Hi!
    Thanks for the recipe!
    Made half of the amount and still got 16 quite big cookies, but it took over 20 minutes before they even started to feel firm when lightly touched. I never know when I should get these cookies out of the oven because this time I waited too long and they’re now crisp, but they do taste really good 🙂

  277. These cookies look amazing!!! I don’t know which one is pulling me harder, the meting gooey chocolate chips or the wonderful golden brown colour or the thickness of the cookie….. I can hardly wait to get these done 🙂

  278. Kerry,
    Margarine has greater shortening power than butter, containing milk solids. You can substitute margarine for butter but the cookies will probably run all over the place from what I’ve learned. If you try it and it works, let us all know! Good luck! 🙂

  285. Hi Amanda! I think you could. I would make the cookie dough doesn’t get too warm setting out, or the cookies won’t set up. Hope you love them! 🙂 Thanks for stopping by.

  294. This recipe looks so delicious, I can’t wait to test it out! You can never have too many cookie recipes under your belt, especially if they’re solid go-to’s! I’m always looking for ones loaded with chocolate chips, (the best kind obviously). I don’t think a lot of people realize how much of a difference letting your dough chill and not over mixing help improve your cookies! TOTALLY worth it! 🙂 Thank you for sharing!

  295. Jennifer, this is hands-down my favorite chocolate chip cookie right now. Of course I’ll keep making more kinds, always because I love trying new recipes and tweaking! Thanks for stopping by, I hope you make them! 🙂 Happy Friday!

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