If you’re looking for the best chocolate chip cookie recipe in the whole world…I have it right here!
I have made Nestle Tollhouse, Cook’s Illustrated, Paula Deen’s and many other chocolate chip cookie recipes in my life. And while they have all added to my weight gain over the years (ahem), none of them were the absolute perfect chocolate chip cookie recipe. Some came darn close – but never 100% perfect.
But I finally have found it.
The Master Chocolate Chip Cookie Recipe.
The recipe that out-does all other chocolate chip cookie recipes. The chocolate chip cookie recipe that meets all my tests, one that turns out perfectly for me every time. One that I can freeze into balls and that would bake up just as good as if you baked them without freezing since I love freezer cooking.
As I have been getting more into cooking more from scratch, finding a recipe that used real butter instead of shortening was a must. But it was hard to get a cookie that didn’t fall flat, or turn out nice and soft in the middle using butter. That was until now. These real ingredient chocolate chip cookies are soft in the middle and a little chewy and crispy on the outside.
Basically the perfect cookie.
This one tops them all. Seriously, my search is over! It’s FINALLY over.
My criteria for the perfect chocolate chip cookie was:
- Must use “real” butter, not shortening
- Must use “real” vanilla, not imitation
- Must taste amazing. Even the next day.
- Needed to be soft and not flat
- Needed to use quality chocolate chips (I love milk chocolate Ghirardelli)
- Needed to be able to be frozen, baked later and turn out perfectly since I am a huge freezer meal gal.
This recipe met all these tests 100% perfectly.
In fact, I will let the pictures show you how good these are.
You can see how beautiful this cookie looks on the inside – a perfect blend of chewy and soft melty goodness.
My personal secret: make sure your cookies are a nice big size. I usually roll mine into 1/4 cup or 4 Tablespoon sized balls. In fact, I use this cookie scoop which is the perfect size.
If you want that gooey center with a bit of chewy outside…make them big.
I love that this chocolate chip cookie recipe is not too flat, and the flavor is to die for. I was given this recipe by a friend who got it from hereistherecipe.com.
If you want to freeze this cookie dough, just form into balls and freeze individually. Then place into a ziploc freezer bag until you are ready to bake. Add a few extra minutes to your baking time and enjoy.
These cookies are pretty much the best thing ever, especially after a big freezer meal cooking marathon…. ……totally hits the spot.
Here is the Master Chocolate Chip Cookie recipe that you can print out!
Master Chocolate Chip Cookie Recipe
Ingredients
- 3 1/2 cups flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/4 cups real unsalted butter
- 1 1/4 cups dark brown sugar
- 1 cup plus 2 Tbsp sugar
- 2 large eggs
- 2 tsp vanilla extract
- 12 oz Ghiradelli milk chocolate chips or other quality chocolate chips, 11.5 .
Instructions
- Preheat the oven to 350 degrees.
- Combine flour, baking soda, baking powder and salt. Mix to combine and set aside.
- Using paddle attachment on mixer, cream butter and sugars together just until blended.
- Add eggs, one a time, mixing well after each addition.
- Add the vanilla.
- Put mixer on low speed, and add in dry ingredients.
- Mix until just combined. Do not overmix.
- Stir in chocolate chips by hand gently.
- It's best to make bigger cookies for the right texture - so I would recommend using a 4 Tablespoon size scoop to form your cookies.
- Place on cookie sheet and bake for 15-17 minutes. I like mine to look a little undercooked in the middle, then let them finish cooking on the cookie sheet for a few minutes while they cool. Then move them to a cookie rack or plate to keep cooling.
- If you are freezing these cookies: Form into balls, and freeze on a cookie sheet. After frozen remove and add to a Ziploc freezer bag. They will last for about a month in the freezer. To bake just take out and bake as directed, adding a few extra minutes of baking time.
Nutrition
I want you to bake these cookies and tell me what you think!
Come back to this post and give me your honest opinions. I think it’s the best chocolate chip cookie recipe ever and I hope you do, too.
—> See ALL of my Freezer Meals recipes here.
If you love to cook, try these out!
These truly are perfection! Thick, soft on the inside, just the right amount of crispy on the outside. We made them during our Covid-19 isolation and I’m so glad we froze most of the batch… we’ve been making one every night! The only changes we made were that we used just 1 cup brown sugar (all we had!) and 2 medium (instead of large) eggs, which may have helped our dough be so thick and perfect. Used softened butter, and weighed out 70 gram cookies so they’d be nice and big. Will be making these forever!
Yay!!!! I’m so so happy you love this recipe and way to go for using what you had and still making them!!!
These were my 2020 Coronavirus quarantine cookies, and they are delicious! I might survive another day or two in isolation!
Haha!!! Glad you’ve got something happy to enjoy during this crazy time!! lol!!
These cookies make me a goddess at every function I bring them to. They are amazing and the best cookies I have ever had. If someone draftees they are making them wrong!!! These are the best cookies EVER!!! 🍪
These were pretty good! Mine came out pretty flat just like the other recipe I love to use, however the melted butter and cornstarch in that recipe keeps they more soft and chewy than these. I will bake off the rest of them later and make sure to under bake them. I love your pictures!
Loved the texture but we found them a bit too sweet? Has anyone experimented with reducing the amount of sugars?
These cookies are delicious!! I will be making again and again!
My search for the best chocolate chip cookie recipe is over. Not only are they delicious, I love the convenience of having the dough frozen so that I can bake 1 or 2 (or 4😊) whenever I want. I work at a college and often put treats in student mailboxes. These cookies, by far, have been the most popular.
I can honestly say these are the most delicious cookies ever! They stay soft, the sweetness is perfect (not super sugary) and one batch makes sooo many that you can eat them for days. I like to say they are like gourmet chocolate chip cookies. Thank you so much for the best cookie recipe ever! Ps. I’m not a baker but these turn out perfect every time.
AMAZING!!
I just took a bite after almost cooled. OMG, they are as described: soft, chewy, a little crisp around the edge and perfectly shaped. I followed the recipe to a T. I froze mine overnight then baked at 350 for about 19 minutes. Man-o-man. This is my FOREVER recipe. Thank you Karrie 😃
Yay!! So happy you liked them!!!!
Excellent recipe, cookies turned out delicious!!
These cookies are sooooo good! I have made them multiple times and my family loves them!!! Thank you!
These were delicious! I liked how they didn’t fall apart even when cooked to gooey/soft center and the edges were crispier but still soft and chewy. My oven and pan are pretty small so we made our cookies about half the size- about 2 tbsp. We spaced them about 2 inches apart and they didn’t run together.
I am baking these as I type this. I don’t have a 4 TBSP cookie scoop – I measured mine by filling it with liquid and it is a 1 TBSP. For my test cookie I used 2 scoops of the dough and it was so big; I’m not sure how you fit all of the cookies on a cookie sheet if they are 4 TBSP. My cookies spread out more than those in the picture so I’m not sure what the reason is as I followed the recipe to the letter with the exception of the cookie scoop. They taste amazing but I would prefer a cookie that is not so flat.
These are great. Just made this.
i Just received your cookbook and made these cookies today. They taste great but did not spread out nice like yours. What could I have done. My granddaughter measured the flour. Hmmm… would too much flour cause them not to spread? I used butter and all ingredients were at room temp.
You could be at a different altitude, so maybe next time using a little bit less flour might help. 🙂