I have tried so many chocolate chip recipes over the years in search of the recipe.
With each new batch I will discover something I like about it and add it to my official recipe.
Some are ingredient preferences (ex. I only ever use bittersweet chocolate chips because I like how they don’t overpower the dough with unnecessary sweetness) and other are tips and tricks to send the cookie over the top (ex. dropping the pan of hot cookies a few inches before letting them cool flattens them out in the most perfect way!)
At some point I realized.. this is it! This is my perfect chocolate chip cookie recipe.
I have been using this exact recipe as my go-to for the past few years and can say without a doubt it is my favorite chocolate chip cookie around.
Not only are they AMAZING, but if you use a 2 2/3 ounce scoop, they will make the most beautiful and perfect chocolate chip cookie ever.
I love tying a few up with baker’s twine around the holidays or for a quick ‘thinking of you’ gift. Perfection!
This article shares my favorite recipe as well as all of my tips and tricks to make the best batch of chocolate chip cookies ever. First, a table of contents!
Table of contents
- What makes this recipe for chocolate chip cookies so special?
- Why is European butter better for cookies?
- Pro tips for making chocolate chip cookies
- Chocolate Chip Cookie Recipe
What makes this recipe for chocolate chip cookies so special?
All chocolate chip cookie recipes are pretty much the same– sugar, flour, leavening, fat (butter, oil or crisco), eggs, vanilla and chocolate chips. But it’s how you use these ingredients that can make your recipe stand out.
First of all, you can really impact the texture and flavor of your cookies by changing the quantity of these basic ingredients.
For example, this recipe uses more vanilla than a typical chocolate chip cookie. In fact, it uses three times the vanilla called for in the classic Tollhouse recipe!
This chocolate chip cookie recipe also uses a combo of baking powder and baking soda. The Tollhouse recipe uses baking soda only. I think the baking powder makes for an overall better texture.
The quality of your ingredients can also have a big impact on how your cookies turnout.
There are two ingredients I never compromise on when it comes to this chocolate chip cookie recipe. The first is a big one: chocolate chips! I always, always use Ghiradelli bittersweet chocolate chips for these cookies. I’m sure there are fancier brands, but I can find these at any grocery store and they truly elevate the recipe.
The second ingredient I can’t do without when baking chocolate chip cookies is unsalted European butter!
Why is European butter better for cookies?
Quick side note to explain the science behind my recommendation for European butter!
European butter is not only churned longer than American butter, but it also has a higher perfect butterfat. This makes it softer, yellow-er and gives it a richer taste than the standard butter at our grocery stores.
We use regular butter a lot when baking, but chocolate chip cookies is one place I won’t compromise on butter type. Kerrygold is specifically my brand of choice, but any ‘European’ butter should make a difference. Another place I won’t compromise on butter is when a recipe calls for brown butter. European butter is the way to go!
Pro tips for making chocolate chip cookies
A few tips and tricks I have learned along the way!
- Drop your cookie sheet onto a flat surface (your stove top works great!) just after pulling the cookies from the oven. This helps flatten the cookies and spreads out the gooey center.
- After dropping them (above!), pop your just-baked cookies in the freezer to cool for ten minutes. This results in the most wonderful crispy on the outside, gooey on the inside chocolate chip cookie.
- Don’t overmix your batter after adding the flour. Mix slowly and just until combined.
- Make sure your leavening agents (baking powder + baking soda) are fresh. You’ll want to replace these 6 months after opening (even if they aren’t close to expiring!)
- Use a cookie scoop to portion out your dough. I love this one for a large bakery-style cookie.
- Use European butter! I’ve already mentioned this but it’s worth mentioning again. It just makes such a difference in baking.
- If you just want a few cookies… make a full batch and then freeze scoops of uncooked cookie dough on a baking sheet. Once frozen, transfer to a freezer-safe container. You can have fresh cookies in no time at all if you do this! Just take however many out and bake at 350 as directed below. Add a few minutes to the overall baking time if using frozen dough.
Chocolate Chip Cookie Recipe
Prep Time: 20 minutes • Cook Time: 40 minutes • Total Time: 1 hour • Recipe Yield: 40 cake pops
A tried and true recipe for amazing chocolate chip cookies. Stack a few and tie with twine for the perfect gift!
all-purpose flour (3 ⅔ cups)
1 ½ t
European unsalted butter (2 ½ sticks)
light brown sugar (1 ¼ cup)
granulated sugar (1 cup)
large eggs (room temperature)
bittersweet chocolate chips (3 cups)
flaky salt for sprinkling
parchment paper (we love flat sheets like this!)
kitchen scale (not required but nice to have!)
- Prepare! Preheat oven to 350°F. Line a baking sheet with parchment paper. Prepare a space in freezer to fit the sheet pan.
- Make a dry mix: In a large bowl, combine flour, salt, baking powder and baking soda. Set aside.
- Cream butter and sugar together until light and creamy (3-5 minutes on high.)
- Add eggs one at a time, scraping the bowl after each addition.
- Add vanilla extract. Mix until combined.
- Add dry ingredients slowly, mixing until just combined.
- Stir in the chocolate chips using a wooden spoon.
- Using a cookie scoop, scoop cookie dough onto the parchment lined baking sheet. I use a 1 1/3 ounce scoop for smaller cookies and a 2 2/3 ounce scoop for larger cookies. Smaller cookies bake for 12 minutes and larger cookies for 17, though oven times will vary so you’ll want to monitor your own batch!
- Sprinkle each ball with flaky salt.
- Bake at 350 and remove from oven. As mentioned in step 8, bake time will vary depending on your oven and the cookie size. I typically bake smaller cookies (1 1/3 ounce scoop // golf ball size) for 12 minutes and larger cookies (2 2/3 ounce scoop) for 17 minutes.
- Take the cookies out of the oven and drop the sheet pan flat onto a counter from about 12 inches above. The cookies will flatten a bit on impact.
- Place the sheet pan in a freezer for 10 minutes. This is such an important step! It results in a perfectly baked cookie on the outside with the middle just slightly underbaked. It also makes them much easier to eat immediately– as soon as they are out of the freezer you can grab one!
- Remove cookies and place on a cooling rack to cool completely. Unless, of course you need to try one right away! They will already be cool enough to eat right out of the freezer. And a tad gooey!
- Repeat for remaining cookie dough.