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Our easy chocolate chip cookie recipe is the BEST and delivers bakery-quality, perfectly thick and chewy cookies with crispy edges.
The Only Chocolate Chip Cookie Recipe You'll Ever Need
The Only Chocolate Chip Cookie Recipe You'll Ever NeedThis is my go-to chocolate chip cookie recipe I've been making for decades and it never fails. It's the perfect thickness, chewy and soft, with that slight crisp on the outside that the perfect” chocolate chip cookies should have. Plus you don't even need a mixer–just one bowl and a few pantry staples.
Over time I've learned my favorite way to bake cookies is on convection bake (you can bake multiple pans at once, and I love the crisp texture it yields). If you're oven has convection, I recommend this, or alternately you could bake the cookies at 375 degrees F. It's also essential to chill the dough for 30 minutes. Doing both of these will yield the perfect golden and crisp exterior, with a soft and chewy interior.
Check out my other cookie recipes, like Lace Cookies, Sugar Cookies, S'mores Cookies, Oatmeal Creme Pies, or Biscoff Cookies!
How to make Chocolate Chip Cookies From Scratch:
Make Cookie Dough: Melt the butter then let it cool completely. Combine brown sugar and granulated sugar in a mixing bowl then stir in the melted butter. Add egg, egg yolk, and vanilla then stir. Combine flour, baking soda, and salt then stir in the cookie dough. Finally, fold in the chocolate chips, be careful not to mix it too much.
Bake: Scoop the cookie dough with a cookie scoop then place on a parchment lined baking sheet. Bake at 350°F (if you chilled the dough, I recommend baking at 375 F or baking on convection!) for 8-14 minutes, or until they are just set. These homemade chocolate chip cookies will cook more while they cool on the baking sheet, so be careful not to overcook them!
Looking for a fun twist? Try our Browned Butter Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, Ranger Cookies, Jumbo Chocolate Chip Cookies, Chocolate Chip Skillet Cookies!
Pro Tips:
- Melt Your Butter: Most cookie recipes don't use melted butter, but in this one we do. It gives the cookies an extra chewy texture, and even yummier flavor.
- Extra Egg Yolk: Don't skip this! This helps the cookies stay thick, chewy, and helps that texture too so they will stay soft and chewy for days.
- Brown Sugar: We use more brown sugar than granulated because it has molasses in it, making it more moist. This gives us a cookie that is extra soft and chewy.
Homemade Chocolate Chip Cookies
Ingredients
- 2 cups + 2 Tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 Tablespoons butter, (1 ½ sticks) melted and cooled until warm
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large + 1 egg yolk egg
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips, (or milk chocolate)
Instructions
- Heat oven to 350 degrees F* (see note about oven temp). Line a baking sheet with parchment paper or a silpat baking mat.
- Melt the butter for about 45 seconds in the microwave, until it's almost completely melted. Remove and stir it, allowing any remaining butter to melt. Allow the butter to cool until it's almost room temperature, but still a liquid.12 Tablespoons butter
- Add melted butter and both sugars to a mixing bowl and mix until well combined. Add the egg, egg yolk, and vanilla and stir combined.1 cup light brown sugar, ½ cup granulated sugar, 1 large + 1 egg yolk egg, 2 teaspoons vanilla extract
- In a medium bowl mix together flour, salt, and baking soda.2 cups + 2 Tablespoons all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- Stir the dry ingredients into the bowl with the wet ingredients and begin to mix. Add chocolate chips, stirring just until combined. The dough will be soft. Refrigerate dough for 30 minutes or up to 2 days (or freeze for longer).1 ½ cups semi-sweet chocolate chips
- Scoop dough into balls and place on a cookie sheet. Bake for 8-14 minutes (depending on size) or until set on top. Cool for 10-15 minutes on a baking sheet before moving to a wire cooling rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe adapted from Cooks Illustrated.
I originally shared this recipe Feb. 2015. Updated May 2018, September 2021 and January 2026.
that was great thank you so much!
This is an amazing recipe!
I’ve made these regular, and tweaked. I cut both sugars in half, and 1 tsp almond extract and 1 tsp vanilla. I love this recipe. It’s perfect as is or a base.
Easy and best recipe
!
Excellent cookies will make again
Terrible did not look or taste well. It had the consistency of peanut butter, but I thought maybe it’ll taste good, it dosent.
SO good. They turned out perfectly chewy and soft. I make extra for the neighbors and they love them! I have also tried it with white chocolate chips and macadamia nuts and they turned out uhhh-mazing. The only thing that seemed wrong was the bake time. We have to leave them in the oven for 20-22 min, not 10-15.
First time baking and came out really good my baby loved it thank you
I have made theses chocolate chip cookies twice and they are fabulous! This is now my go to chocolate chip cookie recipe.
Came out perfect, very tasty. I cut the recipe in half and made about 15 cookies. Didnt get to see how long they stayed chewy because they all got eaten
It was pretty good, we had to put it in the oven for more time twice and but overall it would be about a 3.8/5
Wow, I tried this and they turned out sooo flat. I was really careful to follow the recipe. I put the second cookie sheet in the freezer for a few minutes and they turned out better.and they are tasty. Any suggestions?