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The world's best chocolate chip cookies recipe

The world's best chocolate chip cookies recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate chip cookies

The worlds best, quickest and simplest chocolate chip cookies. Makes 20 to 25 cookies with a cooking time of 8 to 10 minutes.

25 people made this

IngredientsMakes: 20 chocolate chip cookies

  • 220g brown sugar
  • 115g butter
  • 1 egg
  • 1 teaspoon vanilla extract or maple syrup
  • 190g plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 170g chocolate chips

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Preheat the oven to 190 C / Gas 5. Line a baking tray with baking parchment.
  2. Combine the brown sugar and butter in a large bowl and beat until creamy. Add the egg and mix until pale and looser, followed by the vanilla extract and mix well. Fold in the flour, baking powder and salt until well combined. Finally stir through the chocolate chips and mix until the chocolate is evenly distributed.
  3. Use a teaspoon to scoop small balls of cookie dough on to the prepared baking tray. Leave a space around each scoop so that they have room to spread.
  4. Bake the cookies in the oven for 8 to 10 minutes until firm and golden brown. Larger cookies may need longer. Remove from the oven and leave to cool on a cooling rack then ENJOY!

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The world's best chocolate chip cookies recipe - Recipes

Make your perfect chocolate chip cookie today

To say you have the best chocolate chip cookie recipe in the world is quite a claim. In fact, it’s impossible. How on earth can you assert that your perfect chocolate chip cookie recipe is better than another, completely different one? The truth is you cannot.

So, is this headline also a lie? No! I gift unto you the ability to control your cookie dough. What a thing to have! Here are the key tips and tricks to help you achieve your own chocolate chip cookie perfection. Whether you covet a cookie that’s crispy or cakey, chewy or gooey, we’re here to help.

If you need a starting to point to begin experimenting to find your ideal cookie, try this recipe. Then find your ideal description below and follow the instructions to achieve your perfect cookie!

Crispy with a soft center — Use 1/4 teaspoon of baking powder and 1/4 teaspoon baking soda.

Gooey — Under-bake your cookies by about a minute.

Chewy — Use cake flour instead of all-purpose flour.

Chewy with a crispy top — Use melted butter.

Dark and cakey — Use all brown sugar.

More intensely flavorful — Chill your dough for 24 hours before baking.

Crunchy and cakey — Bake your cookies at 425 degrees F.

Flat and with a toffee flavor — Bake your cookies at 300 degrees F.


How to make the Best Chocolate Chip Cookies:

  1. Start with cold butter, cut into cubes. If you want thicker cookies and less spreading, use cold cubed butter. You can also take the butter out of the refrigerator, place it in a microwave-safe bowl and put it in the microwave for about 5-8 seconds. It needs to be firm enough to cut into cubes but just soft enough to mix well with the sugars.
  2. Cream the butter, brown sugar, and sugar for 4 minutes until light and fluffy. This helps to create a creamy texture and to wrap the butter around the sugar. It also whips air into the cookie dough which gives the cookies some extra rise.
  3. Add eggs and vanilla and beat until creamy.
  4. A secret leavening ingredient is to use BOTH cornstarch and baking soda. The cornstarch gives the cookies such a tender, melt-in-your-mouth texture. It’s one of my favorite ingredients to add to cookies!
  5. Bring on the chocolate chips. I love to make my cookies extra chocolatey so I add some extra chocolate chips. Use your favorite type of chocolate chips — semi-sweet, milk chocolate, or a mix of both. I also love to chop up a high-quality chocolate bar since it melts so beautifully. My favorite chocolate chips brands are Guittard and Ghirardelli.

Here are my favorite baking tools that I can’t live without:

If you love chocolate chip cookies, here are some of the most popular recipes:

  • Levain Bakery Copycat Chocolate Chip Cookies
  • MJ’s Top Secret Chocolate Chip Cookies
  • Charmina’s Chocolate Chip Cookies
  • Browned Butter Chocolate Chip Cookies

I love to hear from you! If you make this recipe, please be sure to leave a comment and give this recipe a rating. Sign up for my newsletter below so you never miss a recipe. Thank you for following along! I truly do have the greatest readers. FOLLOW ME ON: INSTAGRAM FACEBOOK PINTEREST


World’s Best Chocolate Chip Cookies

The thickest and chewiest chocolate chip cookies. Hands down the best chocolate chip cookie I have ever had! This is my most requested recipe!

Ingredients

  • 4-½ cups All-purpose Flour
  • 2 Tablespoons Cornstarch
  • 2 teaspoons Baking Soda
  • 1 teaspoon Coarse Sea Salt
  • 2 sticks Butter, Softened
  • ½ cups Shortening
  • 1-½ cup Brown Sugar
  • ½ cups Granulated Sugar
  • 2 whole Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 bag Mini Semi-sweet Chocolate Chips, 10-12 Ounce Bag

Preparation

1. In a large bowl mix together flour, cornstarch, baking soda, and salt. Set aside.

2. In the bowl of an electric mixer, cream butter, shortening, and sugars until light and fluffy. Add eggs and vanilla and stir to combine.

3. Add your dry ingredients into the wet ones and stir just until everything is combined. Do not over mix. Mix in the mini chocolate chips.

4. Using a ¼ cup measuring cup, scoop dough into rounded discs and place on a plate that’s small enough to fit into your freezer. Freeze for at least 2 hours or up to 3 months.

5. If you’re not going to use the dough right away, transfer the frozen dough to a freezer bag to keep them fresh.

6. Preheat the oven to 350ºF.

7. Place frozen dough directly onto a greased cookie sheet leaving about 2 inches between each.

8. Bake for about 15 minutes or until you see golden brown spots form on top. Remove from oven and allow to cool a bit before serving.

More Recipes from Sarah

Gluten-Free Zucchini Bread

Roasted Tomato Soup

Find Sarah elsewhere on the web.

2 Comments

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Sarah on 12.21.2014

I’m so glad you like these cookies rinabeana! I always make a big batch and freeze them, then whenever I have a craving I make 2 or 3 – that way I don’t end up eating them all!

Rinabeana on 10.14.2014

I admit it. I was skeptical. How could this be the world’s best chocolate chip cookie recipe? I’m a devotee of Alton Brown’s chewy recipe. In fact, those cookies garnered me a marriage proposal and have always gotten rave reviews. However, this recipe seemed similar in principle, and both my husband and I love chocolate chip cookies, so I gave it a whirl. And I ate my words, along with numerous cookies. These are the WORLD’S BEST chocolate chip cookies. They may be the most delicious cookie I’ve ever tasted. They’re puffy and chewy and perfect! The best part is that they didn’t spread out on the baking sheet, which is a problem I often have with Alton’s recipe. They came out exactly like the picture. (However, I used Ghirardelli 60% cacao chips, which are not mini.) I love that you can freeze the dough patties and bake on demand. Thank you so much for sharing! This is absolutely my go-to recipe now!


Ingredients

  • 8 ounces unsalted butter (2 sticks 225g)
  • 1 standard ice cube (about 2 tablespoons 30mL frozen water)
  • 10 ounces all-purpose flour (about 2 cups 280g)
  • 3/4 teaspoon (3g) baking soda
  • 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon table salt (4g)
  • 5 ounces granulated sugar (about 3/4 cup 140g)
  • 2 large eggs (100g)
  • 2 teaspoons (10mL) vanilla extract
  • 5 ounces dark brown sugar (about 1/2 tightly packed cup plus 2 tablespoons 140g)
  • 8 ounces (225g) semisweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks
  • Coarse sea salt, for garnish

The Best Chocolate Chip Cookie Recipe EVER!

BEST CHOCOLATE CHIP COOKIES – This ‘best chocolate chip cookie recipe’ makes the most perfect homemade chocolate chip cookies! Loaded with chocolate chips, I’ve spent years perfecting how to make cookies that are chewy, soft, and slightly crispy with a slightly crackled top. You’re going to love these award-winning, easy BEST EVER CHOCOLATE CHIP COOKIES!

WHAT MAKES A BEST CHOCOLATE CHIP COOKIE RECIPE?

Perfect chocolate chip cookies that are soft on the inside, chewy on the outside, with a slight crispy bottom. Easy to make, you’re going to love biting into these best chocolate chip cookies that are loaded with chocolate chips! They really are the best ever, and the only chocolate chip cookie you’ll ever need!

My chocolate chip cookies are ‘The Best Chocolate Chip Cookie Recipe, Ever’ after being challenged into a Twitter Bake-Off in 2009. Loaded with chocolate chips, what sets this chocolate chip cookie recipe apart is the fact they are perfectly soft and gooey on the inside, chewy on the outside, with a slight thin layer of crispiness to the cookies.

Not many people can claim their chocolate chip cookies are award-winning, but I can! So can several other people who’ve used this Best Chocolate Chip Cookie recipe to enter and win blue-ribbon baking contests – that is the ultimate compliment!

The story of the ‘best chocolate chip cookies ever’ all started when I started blogging. I’d always wanted to share what only my friends and family had only known, “Alice’s best chocolate chip cookie recipe” but up until this point hadn’t shared it with the world.

You see, my chocolate chip cookies are insanely good. The problem is, EVERYONE and their grandma thinks their chocolate chip cookies recipe is the best, too. So, I decided I wouldn’t do a post on my ultimate cookies because it seemed overplayed (putting it mildly). I didn’t have it in me to enter the “I have the best chocolate chip cookies” rat race.

Back in 2009 on Twitter I asked why people believed their homemade chocolate chip cookies were the best. After some friendly trash-talking, Ashley Rodriguez and I would engage in the ” Best Chocolate Chip Cookie Ever Twitter War,” and the following week we engaged in the ultimate chocolate chip cookie bake-off.

I asked her to post her recipe, and she kindly obliged. I made her chocolate chip cookie recipe that same evening, and I must say they were incredibly good. I reported back my results to her and said, “They’re really good, almost as good as mine.” Her next tweet went something like this, “Almost?” – a.k.a “Say what. ”

These chocolate chip cookies should have a slightly crackled top like the photo.

We weren’t the only ones baking our chocolate chip cookies. People who followed our chocolate chip cookie battle on Twitter also baked them sharing their findings on their food blogs. Depending if you like a more sophisticated cookie or the BEST CHOCOLATE CHIP COOKIES, the verdict was clear. This perfectly easy cookie recipe was the crowd favorite!

I can tell you she does have a fabulous recipe. But I can also tell you with bold confidence my homemade chocolate chip cookie recipe is fierce.

Who doesn’t love chewy caramel edges and soft centers loaded with gooey chocolate chips with hints of sea salt? I mean, c’mon. How much more perfect of a cookie can there be?

THE ROLE OF BROWN SUGAR IN CHOCOLATE CHIP COOKIES

The reason why I love this chocolate chip cookie recipe so much is the balance of flavor and texture. Not overly sweet, the brown sugar gives the cookie a deeper flavor that only the molasses in the brown sugar brings. It gives it a caramel type chewiness around the edges.

As a result, you get a nice paper-thin crisp bottom, but the rest of the cookie is soft and chewy.


Using coarse sea salt or kosher salt (over table salt) enhances and intensifies the flavor of the chocolate chips bringing a nice balance to the cookie. I will sometimes sprinkle 3 or 4 flecks of sea salt over each ball of uncooked dough before baking just to get a tiny hit of salt amplifying the chocolate flavor to another level.

These are the chocolate chip cookies my Army sister who lives in Germany requests of me to send her because they are all she can think about when she thinks of home. They are the same cookies she shared with her platoon in Iraq and the same chocolate chip cookies I will be sending to her in Afghanistan. I once sent her a batch of a new recipe and trusted me, she noticed. I was told not to deceive her again and send this version only.

Moral of the story… Do not trash-talk-tweet if you can’t back it up. And for the record, I can back it up. Enough said.

I hope you enjoy the most best ever chocolate chip cookies in the world!

NOTES ABOUT THE CHOCOLATE CHIP COOKIE RECIPE AND TROUBLE SHOOTING

*PLEASE do not use table salt, the course sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with 1/2 teaspoon of table salt.

-WHY ARE MY CHOCOLATE CHIP COOKIES FLAT?-

If you’re cookies are coming out flat and not like the pictures there are probably 4 reasons for this.
#1) Your baking powder and baking soda is old. If your baking powder and soda is older than 1 year and has not been in a sealed (preferably air tight) container, it has lost some of it rising properties and isn’t reacting properly.

#2) Creaming. It’s not enough to just cream the butter and sugars until it has come together. This recipe requires you to beat it with a mixer for 3 minutes until the texture of the butter and sugar turns to light and fluffy-just like the picture. This step is crucial as it whips air into the mixture to help the cookies rise properly. This also helps with the crackled top.

If you own a Kitchenaid stand mixer and bake regularly, I HIGHLY recommend purchasing the beater attachment with the silicon edge scraper. I’ve own two of these beaters because it saves me a step from having to stop the mixer to scrape the bowl down. I haven’t used the medal attachment for years since discovering the scraper attachment. I hate having to scrape the bowl down when baking and this attachment makes for a better workflow for me. I recommend this KitchenAid KFE5T Flex Edge Beater for Tilt-Head Stand Mixers.

#3) Too little or too much flour.

Flour should be weighed. This can make or break the recipe because just scooping flour into a measuring cup will never yield ideal or consistent results. Because all measuring cups are not manufactured exactly the same, weighing the flour is the only real way to measure correctly. If too little flour is used, the fat content in the butter will cause the cookies to spread more than usual. A good inexpensive digital scale (like this one Ozeri ZK14-S Pronto Digital Multifunction Kitchen Scale) pays for itself in joy and peace. Don’t let too much or too little flour ruin your baked goods you’ve worked so hard on. I own an older version of this scale and I use it nearly daily for weighing ingredients.

#4) Parchment paper vs. silicon mat – I’ve literally baked these cookies a gazillion times and I’ve noticed when I bake the cookies on parchment paper they hold their shape much better than the silicon mat. I get inconsistent results with the mat because of the natural wear and tear on them. A NEW mat will prevent the cookies from spreading a lot better than a really worn one. But parchment paper always yields the the most consistent results! I’ve used Reynolds Kitchens Cookie Baking Sheets Parchment Paper (Non-Stick, 22 Sheets) with very good results!

-Other Notes and Helpful Tips-

* I know most bags of chocolate chips are 12 oz but this recipe requires a lot of chocolate chips to help bulk the cookie up. You’ll need approximately 1.5 bags. I’ve found towards the last of the dough I sometimes add a small handful of extra chips because when we scoop cookies we tend to scrape just dough off the scoop and the last of the dough has a lot less chocolate.

*If you like your cookies to look uniform and the same size, please use a cookie scoop. It makes all the difference and works a lot better than the spoon method. I own this OXO Good Grips Medium Cookie Scoop. I’ve had it for 10 years strong and it is my go to tool from scooping cookies to scooping mini-scoops of ice cream.

*For those of you interested in freezing your dough for future use, here’s a great article on HOW TO FREEZE COOKIE DOUGH. Having pre-frozen balls of dough is great when you need to bake a batch for future use.


Best Chocolate Chip Cookies

My uncle BB makes the BEST of everything! Being that this is grandma Barb’s son, I’m never surprised!

Last month, when this whole COVID lockdown thing started, and I was in a baking frenzy like the rest of the world, my cousin (Uncle BB’s daughter) sent me his go-to recipe for the Best Chocolate Chip Cookies and I was over the moon! I’ve loved these cookies for as long as I can remember and now I can make them whenever the craving hits!

This recipe was adapted from a Madagascar vanilla cookbook (I’ll double-check with my uncle and list the name below), and they’re my FAVORITE.

Okay rewind, I know I said that THESE were my favorite chocolate chip cookies (and they are), and then I said that THESE were my favorite chocolate chip cookies (and they are). I mean hey, a girl is allowed to have more than one favorite, right? Besides, some things are just too good to choose one favorite, it just depends on your mood and chocolate chip cookies are one of those things.

So today I’m going to introduce you to my new favorite boo, aka the best chocolate chips cookies that have been rocking my world! These cookies are HUGE and completely award-worthy !

Actually, in the video, my “baby fawvah” is making them for you. Since he is a professional chocolate chip connoisseur (not really but he should be), it’s very fitting. He, too, has now deemed this recipe the best chocolate chip cookies, but don’t take our word for it! Try them!

What makes these the BEST chocolate chip cookies?

TEXTURE, TEXTURE TEXTURE!! For me, it’s all about the texture! I mean, let’s face it, most chocolate chip cookie recipe uses the same ingredients. It’s often the different ratio of the ingredients that results in the variety of chocolate chip cookie textures. Some are crispy, some gooey, and some fluffy. These chocolate chip cookies are thick, dense, and so soft! It’s my FAVORITE chocolate chip cookie texture that gets even better the next day, making these THE PERFECT chocolate chip cookies for mailing to family and friends.

Tips for making the BEST chocolate chip cookies:

  1. Chill the dough. Seriously chilling the dough is one of the tricks to getting that chewy, dense texture that makes these cookies so daggum good. They go into the oven frozen and the result is worth the wait. It’s a must!
  2. Let the cookie sit for a few hours after cooking. Yep, you read that right. The texture of these cookies changes once the cookies have cooled and sat. It sounds crazy, but you’ll see. Once they’ve cooled, try one and then place them in an airtight container and come back a few hours later or the next day (if you have will power), you’ll see the texture has gone from soft and fluffy to thick, dense and chewy. (just be sure not to overcook them to get this magic)
  3. Use a variety of chocolates and don’t skip the oatmeal. Chick-fil-A was right on the money when they went for semi-sweet, dark, and milk chocolate for their famous Chocolate Chunk Cookies and added oats. The chocolate trio is perfect, and oats add such a great texture without overpowering the cookies and turning them into oatmeal cookies. Chances are people won’t even know it has oats in them! Plus, it gives it a slightly nutty flavor.

So far, we’ve made these cookies six seven times in the past 30 days. I know. Save your shocked expression I feel ashamed enough about that reckless decision, yet I’m tempted to make them once more. You know, to make sure they’re really that good!


How to Make the World’s Best Chocolate Cookies

The important things for this recipe are:

  1. Melt the butter but not too much! Thirty to 40 seconds in the microwave is perfect.
  2. The dough should form a crumbly consistency like this then STOP using the mixer.
  3. Use your hands to incorporate the chocolate chips. That way the dough isn’t overworked, so it stays soft and chewy every time. Plus, what little helper doesn’t want to use their hands?

We’ve made SO MANY COOKIES this week and this is the very best combination. I hope you love them as much as we do.


OMG Best Chocolate chip cookies EVER.

This is the best chocolate chip cookie recipe ever! No funny ingredients, no time to cool down, etc. Just a simple, easy, incredibly delicious, doughy and yet completely cooked, chocolate chip cookie that comes out perfect every time!

Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine – it really is the best chocolate chip cookie recipe ever! I’ve been making them for many, many years and everyone who tries them agrees that they are delicious.

Plus, there are no fun ingredients, no chilling, etc. Just a simple, plain, incredibly delicious, doughy and yet completely cooked, chocolate chip cookie that comes out perfect every time!

This is everything a chocolate chip cookie should be. Crunchy and chewy. Doughy but completely baked. Perfectly buttery and sweet.

Ingredients

3 sticks of real butter
1 c sugar
1 c of packed brown sugar
3 eggs
2 teaspoons vanilla extract
3 c flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
4 c semi-sweet chocolate chips
The nut pieces I use… it’s up to you…

How it’s done:

Heat oven 375… In a large bowl mix the butter and both sugars until creamy… Add the eggs and vanilla and beat until light and fluffy.
Mix the flour, salt and baking soda. Then, little by little, add the flour mixture. Then add the French fries and nuts. I use a cookie cutter. Bake for 8 to 10 minutes until lightly browned.


World’s Best Chocolate Chip Cookies

Claiming world’s best isn’t a term I don’t throw away lightly. After many tries and recipe adjustments, I finally hit the nail in the head with these chocolate chip cookies.

They are chewy, full of chocolate chunks and have a little crunch in each bite. The brown sugar gives it a molasses taste without overpowering the rest of the ingredients and it also helps with the texture.

Baking chocolate chip cookies is not only in the ingredients. It’s also the baking time, the cooling time and WHEN to bake them.

You have no idea the difference it makes when you make the cookie dough and let it chill in the fridge a couple of hours before entering the oven. I know it’s hard sometimes when you’re craving a cookie and want to bake it right away but in this case, your patience will be rewarded big time.

For this World’s Best Chocolate Chip Cookies recipe I took a few of the ingredients of the famous DoubleTree Hotel cookies and adapted them into mine.

My 2 secret ingredients are —> STEEL CUT OATS and LEMON JUICE. You can’t really tell they are there but they help improve the taste and texture of these cookies.

Also, cookies should be taken out of the oven when the tops brown a bit. If they feel underbaked don’t worry. As soon as you take them out of the oven, transfer them into a cooling rack. As they cool, they will “finish” cooking and develop that chewy texture.

I failed big time when I took them out too late. Even though they still felt a little soft in the center, the cookies ended up crunchy instead of the texture I was looking for. So keep in mind that a minute or two extra in the oven can ruin your cookies.

I hope you can try the World’s Best Chocolate Chip Cookies at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.