the best chocolate chip cookies in the world
Learn to make the ultimate and best chocolate chip cookies with this unbeatable recipe!
These cookies boast a rich flavor, irresistibly soft interiors, and perfectly crisp, chewy exteriors.
Easily mixed by hand or just a wooden spoon, they deliver perfect results every time.
Homemade Chocolate Chip Cookies Recipe
Who doesn’t dream of dipping a soft, gooey chocolate chip cookie into a warm glass of milk, watching the chocolate melt on top like a thin layer of Nutella?
In that moment of blissful silence, as the cookie melts in your mouth, the world fades away, leaving only the desire for another bite of pure indulgence.
These cookies are the ultimate treat—perfect for a snack break after a busy day. Made with simple pantry staples, this is the best chocolate chip cookie recipe.
Soft yet perfectly baked, they’re always a hit. Try swapping dark chocolate chips for white chocolate—it’s heavenly!
Whether you’re a seasoned baker or a beginner, this will become your go-to recipe.
Ingredients to make Chocolate Chip Cookies
- 3 cups all-purpose flour, 375 g
- 1/2 teaspoon baking powder
- Pinch of salt
- 3/4 cup unsalted butter, melted, 180 g
- 2 1/2 cups packed light brown sugar (approximately 220g)
- 1/8 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 3/4 cups coarsely chopped chocolate (half dark chocolate, half milk chocolate), or chocolat chips, 190 g
Note on measurements:
- Cups: Ensure you are using measuring cups specifically designed for baking, as they are more accurate.
- Weight: If you have a kitchen scale, using grams for precision is highly recommended, especially for ingredients like flour and sugar.
How to Make Chocolate Chip Cookies Recipe
- Combine dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream wet ingredients: In a separate bowl, cream together the melted butter, light brown sugar, and granulated sugar using a wooden spoon.
- Combine wet and dry: Beat in the eggs until the mixture is smooth. Gradually stir in the dry ingredients and chopped chocolate.
- Chill the dough: Cover the bowl and refrigerate for at least 1 hour.
- Prepare the baking sheets: Position a rack in the center of your oven and preheat to 375°F (190°C). Line two or three baking sheets with parchment paper.
- Scoop the dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake until set: Bake for 8-9 minutes, or until the edges are set but the centers are still slightly soft.
- Cool completely: Let the cookies cool completely on the baking sheets before transferring them to a wire rack.
How to Freeze Cookie Dough
Given that this chocolate chip cookie recipe makes a large batch, I always freeze two-thirds of the dough, divided into two portions and stored separately.
This way, I always have cookie dough on hand for my son’s unexpected guests or whenever the craving for cookies strikes.
I prefer to freeze individual cookie dough balls before placing them in an airtight container. This means:
- I roll the dough into balls and place them spaced out on a baking sheet lined with parchment paper.
- I then put the sheet in the freezer for about 30 minutes, or until the dough is slightly firm.
- Once the dough is slightly frozen, I transfer the cookie dough balls to an airtight container or plastic bag and freeze for up to 2 months.
How to Bake Frozen Cookie Dough
You can follow one of these methods:
1-Thaw first:
When you want to bake the cookies, remove the dough balls from the freezer, place them on a baking sheet lined with parchment paper, and cover them with a light tea towel or napkin to allow them to thaw.
Once they reach room temperature (after about 1-2 hours depending on the temperature of your kitchen), bake as directed in the recipe (at 190˚C).
2- Bake straight from frozen:
Place the cookie dough balls spaced out on a baking sheet lined with parchment paper. Turn on the oven to 190˚C and place the cookies directly in the oven without preheating.
Set a timer for 15 minutes and remove the cookies after 15 minutes. The tops will look a bit browner than usual, but they will still taste amazing.
Other desserts recipes to tray
- biscoff chocolate muffins
- foolproof walnuts bundt cake
- Lotus tiramisu (biscoff speculoos)
- moist and fluffy Nutella muffins
Soft and gooey chocolate chip cookies
Ingredients
- 3 cups all-purpose flour 375 g
- 1/2 teaspoon baking powder
- Pinch of salt
- 3/4 cup unsalted butter melted, 180 g
- 2 1/2 cups light brown sugar approximately 220g
- 1/8 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 3/4 cups coarsely chopped chocolate half dark chocolate, half milk chocolate, or chocolat chips, 190 g
Instructions
- Combine dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream wet ingredients: In a separate bowl, cream together the melted butter, light brown sugar, and granulated sugar using a wooden spoon.
- Combine wet and dry: Beat in the eggs until the mixture is smooth. Gradually stir in the dry ingredients and chopped chocolate.
- Chill the dough: Cover the bowl and refrigerate for at least 1 hour.
- Prepare the baking sheets: Position a rack in the center of your oven and preheat to 375°F (190°C). Line two or three baking sheets with parchment paper.
- Scoop the dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake until set: Bake for 8-9 minutes, or until the edges are set but the centers are still slightly soft.
- Cool completely: Let the cookies cool completely on the baking sheets before transferring them to a wire rack.
