How To Make the Best Chocolate Cookies: The Ultimate Guide

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If there's one dessert that’s always in style, it’s the classic chocolate chip cookie. The age-old debate between chewy versus crispy is never-ending, but let’s be real, nothing beats the magic of warm, gooey cookies straight from the oven. Lucky for you, I've perfected the art of creating the ideal balance between crispy and chewy. Get ready to indulge in a cookie so delicious, your taste buds won’t know what hit them! In this guide, I'll walk you through every step of making the Best Chocolate Chip Cookies—complete with tips, tricks, and a secret ingredient that will elevate your cookies to legendary status.

We all have that nostalgic, “Mom's chocolate chip cookies” recipe we grew up with. But let’s be honest, there’s no cookie recipe that will please everyone. That said, this one? It comes pretty darn close. Trust me, this recipe is sure to have people coming back for more. So, let’s get baking!

Why is this recipe so good?

Combines the perfect crispy outside with a soft, gooey inside
Easy and quick to make (no hand mixers or stands!)
They hold their shape in the oven, neither flattening too much nor puffing up into a cakey texture

Follow These Simple Steps to Make the Best Chocolate Chip Cookies:

This recipe is so simple to make and the perfect addition to any house party, gift, or just for your own enjoyment! Let’s get started.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. For this particular recipe, I find it usually makes about 6 large cookies. If you prefer smaller cookies, feel free to make smaller dough balls and line more baking sheets. Note: I’ve found that using parchment paper is a game-changer when it comes to baking cookies. It ensures the cookies bake evenly and prevents excessive spreading.
In a separate smaller bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. Note: If you’re using salted butter, leave out the salt here.
In a larger bowl, whisk together the melted butter, brown sugar, and white sugar. The mixture should be thick and smooth with all ingredients fully combined. Note: Make sure the butter has cooled slightly before adding the sugar.
Once you have the desired consistency, add the egg and vanilla extract. Whisk until smooth. Note: Feel free to be generous with the vanilla. While baking is often an exact science, you can usually get away with adding a little extra vanilla if that’s the flavor you like. Just be careful not to throw off the balance of liquid in the recipe.
Add the dry ingredients to the wet mixture and combine. I recommend using a rubber spatula for this. It helps with sticking and lets you scrape down the sides of your bowl as you mix. Try not to over-mix here—there should still be some bits of flour left before adding the chocolate chips. This is important to prevent the chocolate chips from sticking together. (This is a good rule of thumb for most recipes that require add-ins.) Once you can’t see any dry flour and the chocolate chips are evenly dispersed, you're good to go!!
Form dough balls on your baking sheet. One of my best tips for these cookies is to use a 1/4 measuring cup—yes, you read that right! Scoop the dough into the measuring cup, then drop it directly onto the baking sheet. Don’t touch it! For some reason, the imperfect mounds bake up perfectly this way. I typically bake for 11 minutes, but depending on the size of your cookies and your desired texture, you might need to adjust the time slightly. Note: A general rule of thumb is that the longer you bake the cookies, the crispier they will be on the outside. The sooner you take them out, the chewier the inside will remain.
Your cookies are ready when the edges are golden brown. Take them out of the oven and immediately top with a few more chocolate chips. To really take these cookies to the next level, sprinkle them with sea salt. A light sprinkle on top will enhance the sweetness and add the perfect amount of savory flavor.
For perfectly round cookies, take a large cup, place it over the hot cookies, and gently move it in circular motions to round them out.

Recipe Notes:

Salted versus Unsalted Butter: I’ve made this recipe using both salted and unsalted butter and have noticed no change in the taste. Use whatever you have on hand! Note: If you’re concerned about the salt content in the butter, I recommend using unsalted butter and adding the ¾ teaspoon of salt separately.
Can I use dark brown sugar?: While many chocolate chip cookie recipes call for dark brown sugar because it creates a chewier texture, I recommend using light brown sugar for this recipe. It’s typically what I have on hand, and either sugar will work just fine without noticeably affecting the taste or texture.
Vanilla Bean Paste: I absolutely love using vanilla bean paste—it really elevates the flavor of baked goods. However, it’s not a necessity for this recipe, so feel free to use regular vanilla extract if that's what you have!
Chocolate Chips: Many recipes call for semi-sweet chocolate chips because they hold up well in the oven and balance out the sweetness of the dough. However, I’ve found that these cookies taste so much better when made with milk chocolate chips. Trust me, the extra sweetness is worth it!
Sea Salt: This is a must! Adding sea salt not only makes your cookies look like they’re from a bakery, but it also enhances the flavor in a way that’s just irresistible. Don’t skip this step!
Make - Ahead: I recommend making the cookie dough balls ahead of time and freezing them individually, rather than freezing the whole ball of dough. To bake, simply leave the frozen dough balls out the night before to defrost, then follow the regular baking instructions. I’ve never frozen the cookies after baking, so I’m not sure how that would affect the taste or texture.

Comment below if you give this recipe a try! Also, message me if you’ve discovered your own tips and tricks for making the perfect chocolate chip cookies.

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Looking for some more delicious chocolate chip cookies recipes? Check out these amazing bakers Bakery Style Chocolate Chip Cookies and The Very Best Chocolate Chip Cookies

Chocolate Chip Cookies

servings: 6 large cookies

prep time: 20 minutes cook time: 11 minutes

total time: 31 minutes

The BEST chocolate chip cookies with the perfect with the perfect balance of crispiness and chewiness. A crowd pleaser every time!

Ingredients:

1 1/3 cups (170g) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup, one stick melted butter, cooled
1/2 cup (100g) light or dark brown sugar
1/3 cup (70g) granulated sugar
2 teaspoons vanilla bean paste or vanilla extract
1 egg
2 cups chocolate chips + topping
sea salt (optional)

Instructions:

Preheat oven to 350°F (175°C). Line baking sheet with parchment paper and set aside.
Whisk flour, baking soda, baking powder, and salt in large bowl. Set aside.
Whisk melted butter, brown sugar, and white sugar in smaller bowl, about two minutes.
Add egg and vanilla extract and whisk until smooth.
Add dry ingredients into wet and mix until combined, leave some streaks of flour.
Fold in chocolate chips, don't over mix.
Using 1/4 measuring cup scoop dough onto prepared baking sheet.
Bake for 11 minutes. When edges are golden brown take out of oven, top with chocolate chips and sea salt, and leave to cool.
Take them out of the oven and immediately top with a few more chocolate chips. To really take these cookies to the next level, sprinkle them with sea salt. A light sprinkle on top will enhance the sweetness and add the perfect amount of savory flavor.