Looking for the best chocolate chip cookies ever? You’re in the right place. These cookies are large, soft, chewy, and utterly delicious.
Chocolate chip cookies are my weakness. If I were stranded on a deserted island, a steady supply of homemade chocolate chip cookies would make me very happy.
I inherited this recipe from my mom and have been making it ever since. If you want big, tender cookies with a slightly crisp edge and a gooey center, this recipe delivers every time.
Best Chocolate Chip Cookies Recipe
These homemade cookies combine classic ingredients—butter, sugars, vanilla, and semisweet chocolate—with a couple of simple techniques that make them stand out.
They come out large and soft in the middle with a lightly crisp perimeter. A sprinkle of coarse sea salt on top at the end elevates the flavor.
How to Make Chocolate Chip Cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the all-purpose flour, baking soda, and salt in a bowl; set aside.
- In a separate bowl, beat the butter, light brown sugar, and granulated sugar with the vanilla and apple cider vinegar until smooth.
- Beat in the egg just until combined.
- Fold the dry ingredients into the wet ingredients until just combined, then stir in the chocolate chips.
- Use a large cookie scoop (about 2 rounded tablespoons) to drop dough balls about 3 inches apart on the prepared sheet.
- Bake 8–10 minutes. They should look lightly browned at the edges and slightly underdone in the center. Remove from the oven and immediately sprinkle each cookie with a pinch of coarse sea salt. Let cookies sit on the sheet for 10 minutes before transferring to a cooling rack.
Tip: The recipe calls for “barely melted” butter—melt it just until softened and allow it to cool slightly before adding to the sugars. The photo below shows the ideal texture.
Soft Chocolate Chip Cookies
If you prefer soft and chewy cookies, this recipe is for you. The centers remain tender while the edges develop a light crispness for contrast.
Finishing each warm cookie with a little coarse sea salt brings out the chocolate and balances the sweetness.
How to Store Chocolate Chip Cookies
Store cooled cookies in an airtight container with a single slice of white bread. The bread helps maintain moisture, keeping the cookies soft for longer. Replace the bread slice after a day or two if needed.
How to Freeze Cookie Dough
This cookie dough freezes very well. To freeze:
- Prepare the dough as directed.
- Scoop dough onto a parchment-lined baking sheet, leaving space between balls so they don’t touch.
- Freeze the dough balls until solid, about 1–2 hours.
- Transfer frozen dough balls to a labeled zip-top bag or airtight container and freeze for up to 6 weeks.
How to Bake Frozen Chocolate Chip Cookie Dough
You can thaw frozen dough balls overnight in the refrigerator or for a couple of hours at room temperature and bake as usual. To bake directly from frozen, place them on a parchment-lined sheet while the oven preheats and add 1–3 minutes to the baking time. Watch them closely so they don’t overbake.
These cookies will look a touch underdone in the center when they come out of the oven; that’s perfect. Let them sit on the baking sheet for 10 minutes to finish setting before moving to a rack.
I think you’ll agree these really are the best chocolate chip cookies—big, soft, and chewy with just the right edge crisp.
More Great Desserts
- Pumpkin Cookies
- Oatmeal Raisin Cookies
- Raspberry Almond Shortbread Cookies
- Monster Cookies
- Fantasy Fudge
- 3-Ingredient Peanut Butter Cookies
Best Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter barely melted but not too hot
- ¾ cup light brown sugar packed
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 large egg
- 2 cups semisweet chocolate chips use chips, chunks, or a mix
- Coarse sea salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, brown sugar, granulated sugar, vanilla, and vinegar until smooth. Beat in the egg until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
- Using a large scoop (about 2 rounded tablespoons), drop dough balls 3 inches apart onto the prepared sheet.
- Bake 8–10 minutes. Cookies should be light brown at the edges and slightly underdone in the center. Remove from oven, immediately sprinkle with sea salt, and let sit on the sheet for 10 minutes before transferring to a rack to cool.
Notes
Nutrition
Calories: 182 kcal |
Carbohydrates: 22.1 g |
Protein: 1.8 g |
Fat: 9.8 g |
Saturated Fat: 6 g |
Cholesterol: 33.7 mg |
Sodium: 224 mg |
Fiber: 0.4 g |
Sugar: 12.4 g
Nutrition values are estimates and should not replace professional medical or dietary advice. Actual servings depend on portion size.
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