The Best Chocolate Chip Cookie Recipe

The only ingredient I feel confident that can be changed up is the mix-ins. Chocolate chips, sprinkles, peanut butter chips, etc. DO NOT change anything else in this recipe. If you do I cannot guarantee they will turn out. Here are a few notes on the ingredients I usually use.
Butter. I use Kirkland Brand Salted Butter from Costco to make these cookies. I have also used Tillamook salted butter with equally excellent results. Unsalted butter would also be great. I just recommend tasting the dough to ensure that it’s salted to your liking.
White Sugar. I always use Wholesome Organic Cane Sugar (also purchased from Costco in a 10 LB bag) to make this chocolate chip cookie recipe. I have been purchasing that sugar for as far back as I can remember and it’s really the only white sugar I use. But I know others have had success with other brands of granulated sugar as well. And any white, granulated sugar should work.
Brown sugar. I use light brown sugar in this recipe for the best results.
Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. Many readers have used gluten-free all-purpose flour with excellent results!
Sea Salt. I exclusively bake and cook with pure sea salt (usually purchased from Trader Joe’s or Sprouts, their house brands). Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with 1/2 tsp and then adjusting to your taste.
Chocolate Chips. As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips. It doesn’t matter what you use, as long as you use 2 cups.

Ingredients
1 cup salted butter* softened
1 cup white (granulated) sugar
1 cup light brown sugar packed
2 tsp pure vanilla extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp sea salt***
2 cups chocolate chips (or chunks, or chopped chocolate)

Instructions
Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
Cream together butter and sugars until combined.
Beat in eggs and vanilla until fluffy.
Mix in the dry ingredients until combined.
Add 12 oz package of chocolate chips and mix well.
Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).
Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.
Let them sit on the baking pan for 2 minutes before removing to cooling rack.

How Do You Make Goeyo Chocolate Chip Cookies?

The trick to making this best chocolate chip cookie recipe gooey is to not over-bake them. At the end of the baking time, these chocolate chip cookies won’t look done but they are.

These chocolate chip cookies will look a little doughy when you remove them from the oven, and thats good. They will set up as they sit on the cookie sheet for a few minutes.

WHY DO COOKIES SPREAD & FLATTEN?
There are a few main reasons for this that I have found in my experience:

Expired leavening agents. If your baking soda or baking powder are past their prime, your chocolate chip cookies will likely flatten and spread. Even if the date on the container checks out, it still might not be good. That would be the first place I would start.
How to test if your baking soda is active: Combine 1/2 cup of hot water, 1/4 teaspoon vinegar and 1/4 tsp of baking soda. When you add the baking soda a reaction should take place immediately. If not, then you need new baking soda.
How to test if your baking powder is active: Add 1/2 tsp of baking powder to 1/2 cup of hot water. It should bubble immediately. A reaction should take place immediately. If not, then you need new baking powder.
Over-mixing. If you over-mix the ingredients in this best chocolate chip cookie recipe you may end up with flat cookies.
Ingredients are too warm. Sometimes over-mixing can also lead to your ingredients becoming too warm. If you notice this happening, you can chill the dough before baking to return the batter to room temperature.
Incorrect oven temperature. I recommend baking with an electric convection oven. If your cookies and other baked goods are not turning out properly, invest in a cheap oven thermometer to check the temperature. If your oven is baking too hot or too cold, then the cookies will not turn out well.
WHY DIDN’T MY COOKIES FLATTEN?
If your cookies didn’t flatten, here are a few things that could’ve been the problem. I have never had this happen to me in 10 years, so here are my educated guesses…

The ingredients/cookie dough was too cold. Cold dough doesn’t spread as well as room temperature dough.
You accidentally used too much flour. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup), and do not use a knife to level the flour. Instead, fill the measuring cup over-full and shake off the excess until you have a level 1 cup.
The oven temperature is incorrect. I recommend using an oven thermometer to check the temperature of your oven (it’s only $7), because it can often be different than the reading it gives on the display or what the dial is set at.
The butter/sugar mixture wasn’t fully creamed. Try creaming the butter and sugar together for longer.

Classic Peanut Butter Blossom Cookies

Christmas just isn’t Christmas without these—they’re the most wonderful cookie of the year! Time and time again, Betty Crocker™ fans tell us these are their most-made cookies, and it’s no wonder why. Tender peanut butter cookies, made from scratch in a recipe that comes together quickly, are the base that sets the standard. Once they’re out of the oven, Hershey’s Kisses are immediately pressed into the warm cookies so that the dough cradles the candy and holds it in place. Once they’re cooled and ready to eat, they’re the perfect combination of silky chocolate and tender, sweet-salty peanut butter cookie—and you’d better believe they’ll disappear fast!

Ingredients
1/2
cup granulated sugar
1/2
cup packed brown sugar
1/2
cup creamy peanut butter
1/2
cup butter, softened
1
egg
1 1/2
cups Gold Medal™ all-purpose flour
3/4
teaspoon baking soda
1/2
teaspoon baking powder
Additional granulated sugar
About 36 Hershey’s Kisses Brand milk chocolates, unwrapped

Steps
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1
Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
2
Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
3
Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

For more festive fun, roll the cookies in coarse sparkling sugar or colored decorating sugar before baking.
Trade the chocolate kiss candies for mini peanut butter cups or a chunk of caramel-filled chocolate bar for a delicious twist.
Use a cookie scoop to keep your dough balls all the same size. Cookies bake best when they are uniform in size and shape.
If you are planning on baking these for a Christmas-cookie marathon, take a look at our Tips for Holiday Power Baking for help making your baking day a fun and family-favorite tradition.
Make these cookies gluten free with this easy-to-make recipe for Gluten-Free Peanut Butter Blossoms that have the same taste and texture as the classic recipe!

Ultimate Chocolate Chip Cookies

We named this recipe “Ultimate Chocolate Chip Cookies,” because it’s got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it’s a favorite chocolate chip cookie recipe that’s been top-rated by hundreds of satisfied home cooks
Ingredients
2 1/4
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
1
cup butter, softened
3/4
cup granulated sugar
3/4
cup packed brown sugar
1
egg
1
teaspoon vanilla
2
cups semisweet chocolate chips
1
cup coarsely chopped nuts, if desired
Steps
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1
Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
2
In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
3
Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
4
Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
5
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

For best results, bake cookies on middle oven rack. For even baking, it’s best to bake one sheet at a time.
The best cookie sheets are shiny aluminum with a smooth surface and no sides. They reflect heat, letting cookies bake evenly and brown properly. Rimmed baking sheets are excellent for many things, but not for cookie making.
To ensure success in baking, measure ingredients accurately using the right measuring equipment for the ingredient being measured. For best results, add ingredients in the order they are called for.
The best way to measure flour is to first stir the flour a bit before spooning into the measuring cup. Fill until heaping, and then sweep the excess off the top with the flat edge of a butter knife.
Line flat cookie sheets with parchment for easy cleanup. Be sure to give the dropped dough plenty of air space, so the cookies won’t bump into each other as they spread.
There is lots of baking science behind what makes a soft, chewy cookie versus a crisp, crunchy cookie. The ratio and type of sugars used, the amount of butter or shortening, and how much flour is stirred in all make a difference.
Use a 1-inch meat baller (or a cookie/ice cream scoop) to make consistently even-shaped cookies.
Make jumbo cookies—use a measuring cup or cookie/ice cream scoop to scoop dough. Drop dough 3 inches apart, and bake until edges are set (centers will be soft).
What’s your favorite way to riff on this classic recipe? With macadamia and white vanilla baking chips? Double the peanut butter (chips and chopped peanuts)? Or salted butterscotch-pecan (butterscotch chips and chopped pecans, sprinkled with coarse salt before baking)? Whatever you decide, just replace chocolate chips and nut amounts with the same amount of new ingredient you are adding.

How To Make The Best Chocolate Chip Cookie

Like I said, these cookies are crazy easy, however here are a few notes.

Soften butter. If you are planning on making these, take the butter out of the fridge first thing in the morning so it’s ready to go when you need it.
Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup). There has been some controversy on how to measure flour. I personally use the scoop and shake method and always have (gasp)! It’s easier and I have never had that method fail me. Many of you say that the only way to measure flour is to scoop it into the measuring cup and level with a knife. I say, measure it the way you always do. Just make sure that the dough matches the consistency of the dough in the photos in this post.
Use LOTS of chocolate chips. Do I really need to explain this?!
DO NOT over-bake these chocolate chip cookies! I explain this more below, but these chocolate chip cookies will not look done when you pull them out of the oven, and that is GOOD.
HOW DO YOU FREEZE CHOCOLATE CHIP COOKIE DOUGH (FREEZER-FRIENDLY CHOCOLATE CHIP COOKIES)
Freezer-friendly. I always make a full batch of these cookies, roll them into balls, and freeze what we don’t bake right away.

How to bake frozen dough – thawing it first: I love having dough ready to go in the freezer for impromptu guests. When you want to bake them, simple remove the dough balls from the freezer, set them on a parchment-lined baking sheet and cover with a light cloth towel or napkin to let them thaw.

Once they reach room temperature (after about 1-2 hours depending on the temperature of your kitchen) bake as directed in the recipe. SO easy!

CAN YOU BAKE CHOCOLATE CHIP COOKIE DOUGH FROM FROZEN?
I have tested baking this recipe from frozen more times than I can even count. I have gotten the best results when I place the dough on a parchment lined baking sheet.

Then, preheat the oven to 350 degrees Fahrenheit (if you are baking the frozen dough) and put the cookies in the oven in the beginning of the preheating time. Set the timer for 15 minutes and remove the cookies after 15 minutes. The top will look a little more brown than usual, but they will still taste amazing.