The Best Chocolate Chip Cookies Ever!

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The Best Chocolate Chip Cookies turn out perfect every single time and don’t require any chilling time. This is a classic tried and true chocolate chip cookie recipe that you will make again and again!

These Chocolate Chip Cookies are a traditional cookie that melts in your mouth with every bite. Let the chocolate warm you with its decadent taste and overwhelming comfort from every cookie. If you are looking for other classic cookie recipes try these Perfectly Soft Peanut Butter Cookies, Butter Pecan Cookies, or Chewy Oatmeal Cookies.

Close up on the Best Chocolate Chip Cookies.

The Best Chocolate Chip Cookies

Fresh baked chocolate chip cookies right out of the oven doesn’t last long in our home. We love the sweet classic taste it brings to our family! With a few simple ingredients that you have in your pantry year round, these Chocolate Chips become the very BEST!

The best part about these cookies are watching my kids make them together on a Sunday afternoon. It is always a tradition for us to enjoy these cookies on the first day of school together and now my kiddos love to share the kitchen and create lasting memories each week after going to church together. I love watching them measure, stir and watch through the oven window as the cookies slowly bake to perfection. Simple recipe for a sweet family time!

How to make The Best Chocolate Chip Cookies?

  • Preheat oven to 350 degrees. In a medium sized mixing bowl cream together cream butter, and sugars. Add eggs and vanilla and beat until fluffy.
Steps to make chocolate chip cookies.

  • Add flour, baking soda, baking powder, and salt until combined. Add the chocolate chips and mix well.
  • Using a 1 inch cookie scoop, scoop out the dough and drop on a parchment or sillpat lined cookie sheet. Bake for 7-8 minutes. Remove from oven and transfer to a cooling rack to cool.

Yes! It is always great to freeze dough! If you are not quite ready to bake your cookie dough after mixing it together, place the dough in an airtight container and freeze up to a year in the freezer or 3 to 4 days in the refrigerator. If you have extra time or even need extra time when baking the cookie dough, I like to roll the dough into balls and place on a sheet pan in the freezer or refrigerator to become firm before baking. You can also do this for freezing for a long period of time and take the round balls out for cookies year round.

Once the cookies are baked, it is best to store the cookies in an airtight container. To keep them softer longer, add a piece of white bread to your container and the cookies tend to last extra days of softer cookies.

Cookie dough in rows on a baking sheet.

What kind of butter do you use?

I like to use unsalted butter that is left out for a few hours prior to baking the cookies. If you prefer salted butter I recommend cutting back on the salt measurement to ½ a teaspoon. Having soft butter sit out of the refrigerator for an hour or so is best for these cookies when mixing or even melting the butter to give that softer cookie when baking.

How do you make cookies softer and chewier?

  • Bake cookie dough at a higher temperature for less amount of time.
  • Add 1 Tablespoon of Molasses or Honey
  • Add more brown sugar and less white sugar, a 1-1 ratio.
  • Don’t cook all the way through, let them sit on the baking sheet before transferring them to a cooling rack.
Cookies after they cooked still on a baking sheet.

What kind of chocolate chips are best?

  • Trader Joe’s
  • Scharffen Berger
  • Barry Callebaut
  • Ghirardelli
  • See’s Chocolate Chips
  • Sunspire

What Can be used instead of Chocolate Chips?

  • Semi Sweet Chocolate Chips
  • Milk Chocolate Chips
  • Dark Chocolate Chips
  • Mini Chocolate Chips
  • Bittersweet Chocolate Chips
  • Butterscotch Chips
  • Peanut Butter Chips
  • Mint Chocolate Chips
  • White Chocolate Chips
Close up on finished cookies.
Cookie cut in half to show melty chocolate chips.

The Best Chocolate Chip Cookies

4.80 from 15 votes
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Author Alyssa Rivers
Servings: 24 Cookies


  • 1 cup  butter softened
  • ¾ cup  brown sugar
  • 1 cup  sugar
  • eggs
  • 2 teaspoon vanilla
  • 3 ½ cups  flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups milk chocolate chips


  • Preheat oven to 350 degrees.  In a medium sized mixing bowl cream together cream butter, and sugars. Add eggs and vanilla and beat until fluffy.
  • Add flour, baking soda, baking powder and salt until combined.  Add the chocolate chips and mix well.  
  • Using a 1 inch cookie scoop, scoop out the dough and drop on a parchment or sillpat lined cookie sheet.  Bake for 7-8 minutes.  Remove from oven and transfer to a cooling rack to cool.  



Recipe originally published May 2012. Update 2/19
The Cookies won’t look quite done but the trick is not to over-bake so they stay chewy.  


Serves: 24

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword chocolate chip cookies
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 4 stars
    Like others have said, way too much flour here. However I know what a good cookie dough looks like, so I added liquid (molasses) until it felt like a good cookie dough consistency. I also baked them for 10 minutes

  2. I wanted a yummy cookie. This was ridiculously gross. Too cakey and dry. Tired of wasting money and getting crap results.

  3. 5 stars
    I made these for the first time for my family and they LOVED them! Definitely a keeper! I did have to bake them for 9 minutes, but they were the perfect chocolate chip cookie at 9 minutes.

  4. 5 stars
    We are a gluten-free household due to celiac but recently I’ve been trying using King Arthur flour measure for measure as a substitute and regular recipes, regular meaning not gluten-free specific. The substitution worked well with these cookies. And baking time had to be almost doubled, 14 minutes, but they are really delicious

  5. I’ve been making these cookies for about a year. They come out perfect every time, except it takes about 14 minutes. My family actually hordes them! I make them for friends and the same thing happens. They really are simple and the best chocolate chip cookie ever.

  6. 4 stars
    I followed the directions but am now going on 16 minutes at 350 – yes it was fully preheated;) feel like it’s going to be maybe 30 min before they are done they still look raw

  7. These have WAY too much flour. More like scones. My cookies didn’t flatten down at all. They look just like they did when they went in. However, they do taste amazing!

  8. 5 stars
    I haven’t made cookies since I was like 10 and these came out perfect. Gooey in the middle with a little crunch on the outside and very fluffy on the inside! I ended up getting about 30 or more out of a table spoon scoop but I definitely added too much flour (balanced with two eggs until the consistency was fixed) so that may have contributed to the extra dough. Anyway, thanks for sharing and I look forward to trying your other recipes!

  9. 5 stars
    I was looking for a really good chocolate chip cookie recipe which was chewy and not flat like a pancake when they come out. I found it with your recipe, Alyssa! I have tried plenty of chocolate chip cookie recipes and they were never chewy enough, or thick enough or maybe too thick, or too thin and crackly or tastes doughy. etc. THIS IS THE BOMB. THE IT CHOC CHIP COOKIE. It is perfect for holding its shape – whether you like it chunky thick or just thick enough, it stays chewy. Most of all, IT IS DELICIOUS! This is THE chocolate chip cookie I will be handing down to my kids. Thank you!!!!

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