The BEST Chocolate Chip Cookies

The secret to the best chocolate chip cookies is a mix of butter and brown sugar. Brown sugar imparts more flavor without adding extra moisture, which keeps the cookie crunchy on the outside while softening into deliciousness on the inside. Besides buttermilk, there are no other ingredients in these classic treats that have anything to do with reality.

The “chocolate chip cookies recept” is a recipe that you can use to make the BEST chocolate chip cookies. The recipe will show you how to prepare an easy, delicious, and chewy chocolate chip cookie.

Your quest for the perfect chocolate chip cookies has come to an end. This chewy chocolate chip cookie recipe uses browned butter and large pieces of chocolate to create the ideal crispy on the outside, gooey in the centre biscuit. For the tastiest cookies and milk of your life, pair one of these bad boys with a glass of cool milk.

If you’re looking for more chocolate chip cookies, look no further. For a little pick-me-up, try my s’mores cookies or my espresso chocolate chip cookies!

Chocolate Chip Cookies at Their Finest

Let’s get this party started, bbs. Take a deep breath in and out. We’re going to embark on what I’d call my thesis: the finest chocolate chip cookie recipe ever. This recipe has taken ten years to perfect. They’re soft, chewy, and crispy at the edges, with the ideal balance of salty and sweet, and just the proper amount of chocolate. And it would be a crime not to share something so wonderful with the rest of the world.

So, without further ado, here’s the finest chocolate chip cookie recipe you’ll ever try.


Perfect chocolate chip cookie ingredients.

You can only be as excellent as the stuff you use. To assure a premium chocolate chip cookie, we suggest splurging on all of the ingredients listed below.

  • Unsalted Butter: Using unsalted butter allows you to manage the quantity of salt that goes into your cookies while also ensuring equal browning. As the basis for your cookies, you’ll brown the butter for a nutty, toasted taste.
  • Sugar: Always use a combination of brown and white sugar when making chocolate chip cookies.
  • Eggs: Your cookies will be held together with eggs. These cookies have a soft, chewy, not too cakey texture thanks to a single egg and one egg yolk.
  • Vanilla Extract: Do not omit the vanilla extract.
  • Our favorite flour for these delicious cookies is all-purpose flour. It produces a delicate yet filling crumb. Make sure you measure your flour properly with a spoon to aerate the flour. We suggest starting with the first cup and gradually adding the remaining 3/4 cup. Because browned butter evaporates as it browns, the quantity of butter used might vary depending on how long it was browned, resulting in less moisture in your cookie dough. For further information, see the instructions!
  • Chocolate Chips: When it comes making chocolate chip cookies, the quality of the chocolate is crucial. Spend a little more on a good quality semi-sweet or dark chocolate. Milk chocolate is a toy for kids. The same may be said about store-bought chocolate chips. A nice bar, chocolate disks, or a high-quality chunk are all excellent options. Use 2 cups of whatever chocolate you chose and stuff it into the cookie dough for huge, melty pools of chocolate all over your cookie.
  • Salt: Baked foods need the use of salt. They’re simply cloyingly sweet without it. Salt gives baked goods the ideal salty-sweet taste that elevates them from decent to exceptional.


Brown butter is made in the following way:

You must try brown butter if you haven’t before. Browning butter adds a wonderful depth of flavor to a variety of dishes.

  1. To begin, melt the butter in a small sauce pan over medium heat.
  2. To ensure that the butter is uniformly heated, whisk it frequently while it melts. The butter will begin to froth as it melts. This is the sweet spot between boiling the butter (which is NOT what you want) and not getting the butter heated enough.
  3. Keep an eye out for the butter. DO NOT WALK AWAY, for example. It changes color from its regular yellow to a richer golden tone and finally to a lovely light brown. The fragrance will tell you it’s done: roasted, nutty, and heavenly. It may rapidly turn from light brown to burned, so remove it from the fire as soon as you notice the change.
  4. Remove it from the fire and place it in a basin to cool before using in your recipe.


Chocolate Chip Cookie Baking’s Three Do’s and Don’ts

There are a million chocolate chunk cookie suggestions out there, but these three will make or break your cookie, so start taking notes.

  • Don’t forget the salt and vanilla extract: these two components may make or ruin a biscuit. Get yourself some nice vanilla and flaky sea salt. It will be well worth your time and effort.
  • Don’t overmix: “Overmixing wrecks everything,” repeat after me. I know it’s tempting to whisk your dough away and overwork it as an excuse to devour more cookie dough, but don’t. You’ll end up with dry, rough, and unhappy cookies.
  • Don’t overbake: In fact, if you’re unsure, UNDERbake. As the cookies cool, they will continue to bake. Plus, no one ever complained about the middle being mushy.

Do your chocolate chip cookie dough balls need to be chilled before baking?

Yes. However, no. Chilling your dough for at least 30 minutes is strongly recommended. Allowing the dough to rest allows the flour to soak and the flavors to fully develop. This will result in an extremely soft, gooey middle that keeps the crackly edges. You’ll get a less complex taste, the cookies will spread a little more, and the tops will be a little more craggy if you bake them straight away. They’ll still be great, but I swear they’ll taste much better if you chill them for a few hours. A two-hour relaxation is my personal sweet spot!


Is it possible to freeze these cookies?

Yes, you certainly can! Either the baked cookies or the cookie dough balls may be frozen (my personal fav). This is how you do it:

  1. The cookie dough should be frozen. This is my preferred method of freezing these cookies since you can have warm, ooey-gooey cookies anytime you want. Prepare the recipe according to the package directions, then freeze the cookie dough balls in a freezer-safe plastic bag. Remove the ball from the freezer and allow it to come to room temperature before baking your cookies (or a single cookie!) (about 30ish minutes). Then bake according to the package instructions!
  2. Freeze the cookies once they’ve been made. This is also a great strategy to be ahead of the game! Bake your cookies according to the package directions, then let them cool completely (otherwise you’ll end up with weird ice crystals on your frozen cookies). Freeze the cookies in a single layer in a freezer-safe plastic bag for up to 3 months. It’s also vital to underbake the baked cookies before freezing them so they remain lovely and soft!


C’mon, c’mon, c’mon, c’mon, c’mon LOOK AT THAT MELTY COOKIE, IT’S GOOEY.

Have you ever seen a more stunning sight? I don’t believe so.


What Is the Best Way to Store Chocolate Chip Cookies?

Is it possible to prepare chocolate chip cookies ahead of time? How should these greatest chocolate chip cookies be frozen? Here are the answers to all of your inquiries!

These chewy chocolate chip cookies are best eaten just after they’ve been cooked. I wouldn’t advocate sending these cookies in the mail to a friend or preparing them a few days ahead of time for a gathering. They’ll keep for three days in a sealed container, but after the second day, they’ll start to taste stale.

What is our recommendation? If you want to save time, create the dough ahead of time and scoop out cookie dough balls. Place the cookie dough in a freezer plastic bag and freeze it for up to 3 months to have fresh baked cookies anytime you want!

You can also store the cooked cookies for up to 3 months in a freezer bag, so you can have a bag of handmade cookies at any time without having to turn on the oven!


With these chewy chocolate chip cookies, be sure to include a cookies and milk break in your day today!



Your quest for the perfect chocolate chip cookies has come to an end. This chewy chocolate chip cookie recipe uses browned butter and large pieces of chocolate to create the ideal crispy on the outside, gooey in the centre biscuit. For the tastiest cookies and milk of your life, pair one of these bad boys with a glass of cool milk.

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 11 minutes
  • Time spent: 26 minutes
  • 1 batch yields 16 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 11 minutes
  • Time spent: 26 minutes
  • 1 batch yields 16 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine



  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 11 minutes
  • Time spent: 26 minutes
  • 1 batch yields 16 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine


  • a third of a cup of unsalted butter
  • 1 cup packed brown sugar
  • a quarter cup of granulated sugar
  • 1 room temperature egg + 1 egg yolk
  • 1 tbsp extract de vanille
  • 1 3/4 cup flour (all-purpose)
  • a quarter teaspoon of baking soda
  • 1 teaspoon salt + a pinch of salt for sprinkling
  • 2 cups chopped semisweet chocolate


  1. Brown the butter in a medium saucepan over medium heat, stirring frequently, until it foams and becomes golden brown, giving a nutty scent. Make sure the butter is very little browned. When butter browns, the moisture evaporates, causing your dough to dry up. Remove the butter from the stove as soon as it begins to become brown and smell nutty to avoid any additional liquid from escaping. Remove the butter from the heat and set it aside to cool.
  2. Combine the cooled brown butter, brown sugar, and white sugar in a large mixing basin. Mix everything together until it’s smooth. Combine the egg, egg yolk, and vanilla essence in a mixing bowl. Mix thoroughly.
  3. Combine the flour, salt, and baking soda in a separate basin. Half of the dry ingredients should be mixed into the wet until everything is combined. Slowly incorporate the remaining flour, a little at a time, pausing if the dough becomes too dry. * Add the chocolate and fold it in. Don’t overmix the ingredients.
  4. Refrigerate the cookie dough for at least 30 minutes, or up to 24 hours.
  5. Preheat the oven to 350°F and prepare a baking sheet with parchment paper when you’re ready to bake the cookies. Scoop the cookie dough into balls using a 1 ounce cookie scoop, spacing them 2 inches apart on the prepared baking sheet. Bake for 11 minutes*, or until the rims are golden brown and the centers have swelled up but are still gooey in the middle.
  6. Allow to cool completely before eating.

Chocolate chip cookies, the greatest chocolate chip cookies are just a few of the terms that come to mind when thinking of this recipe.


  1. Browned butter evaporates at varying rates, thus you may end up with less liquid in some cases than in others. As a result, we suggest adding the flour in small steps to avoid overdoing it and ending up with a dry dough.
  2. Because every oven is different, keep an eye on your cookies. We suggest pulling them out as soon as they’ve swelled up and started to get golden brown around the edges. The middles of the cookies should still be uncooked. If you leave them in any longer, they will not have the gooey center you want.

Watch This Video-

Toll house chocolate chip cookies are some of the best chocolate chip cookies that you can find. They’re chewy, thick and have a lot of flavor. Reference: toll house chocolate chip cookies.

Frequently Asked Questions

What does adding an extra egg do to cookies?

A: Adding an extra egg will make a cookie more fluffy and harder to bite, which is why its best to keep the amount of eggs in your cookies at three.

What is the best cookies in the world?

A: The best cookies in the world are either those that you make yourself or ones from a local bakery.

What makes cookies soft or crisp?

A: The most important factor in making cookies soft or crisp is the temperature of the dough. If you overbake them, they will be hard and crunchy.

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