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!
Only one month in freezer? I was hoping for longer. Only two of us at home.
This is our hands down favorite chocolate chip cookie recipe. Husband and I love it! A couple dozen always go in our 5th wheel for each trip. Love making the dough and freezing it to have it ready to bake. Thank you!
Yay! So glad you love it – me tooooo!
The metric measures are wrong – I do not think that the cookies need 2400 g (which is 2.4 kg) of sugar. There is one 0 too many.
Might just be my recipe converter plugin messing up….
Did you sift the flour before measuring?
Nope, I don’t sift it.
These were amazing.
I had to make several batches, so being able to freeze the dough was a must. I followed the recipe exactly and every batch was perfect!
Thanks for sharing this recipe!
Fantastic. One of the best I’ve made.
The Best!!!!!
Best Cookies EVER! Thank you for the perfect chocolate chip cookie recipe!
I followed every step and my cookies came out hollow…what did I do wrong ðŸ˜
These were awesome!
Do you have a recipe for peanut butter cookies?
I just made these cookies. By the time I mixed in the last of the flour it was quite crumbly and dry. I added another egg and it was fine. I also used one cup of cake flour with the 2 1/4 cups off all-purpose flour. They taste really good. Next time I will add some toasted pecans. Good recipe.
The recipe looks amazing!!! I’m not in the US at the time and it’s kind of hard to find dark brown sugar here. Can I replace it with regular sugar? Thank you and Happy Christmas!!!
You can make dark brown sugar with granulated sugar and molasses. That’s all it basically is. Google it and you can find recipes.
These taste so amazing right after baking! But by the morning after (kept them in a ziploc baggie) they were hard as a rock! Did I do something wrong??
Hmmm… you might have either overbaked them or let air get in the bag or something? Mine are usually great the next day….. I mean, not as perfect as day of baking, but not hard as a rock either. Next time try underbaking them a bit more to see if that is what it was.
If you add a slice of bread to the bag or storage container, they’ll be good as new the next day. Only do this for soft cookies, not crispy ones! Enjoy!
I truly believe you are right! I’ve been playing with a few different recipes and hands down this is the best! Everyone that I shared with said they were the BeST! It will be my new go to chocolate cookie recipe. Today I’m making with nuts. I’ll post a picture later. Thank you so much for sharing this great recipe!
My new favorite cookie recipe!
Do you have a YouTube channel, I would like to watch you making this awesome recipe.
Thanks.
Hi, I am so excited to try these cookies. I have 2 questions, when you make a batch for the freezer do you double the recipe? After freezing them, when you get ready to bake them, do you let them thaw out before cooking? Thank you for all your wonderful recipes.
Melanie Sonney
Sometimes I do double the recipe, yes! And you can if you like, but normally I set them out, preheat the oven and by the time the oven is ready I add the cookies into oven, so they thaw maybe 5 minutes.
These were great. I accidentally used
1 1/2 cups of butter and they still turned out great! That was fortunate. Mine also cooked for 12min, fresh dough and 14 minutes for refrigerated dough. I’d recommend this recipe, its been a crowd pleaser and makes beautiful looking cookies. Crisp edges and soft chewy middle!
I just took my first batch out of the oven and they look fabulous. I’ve been looking for a chocolate chip recipe that reminded me of the ones that my aunt made. Thank you I believe this is the one.
Hi about how many days do they stay fresh? I’d like to wrap them individually for a bake sell
They are best day of after baking, but if kept in air tight container the next day they are still great. But these are really best the first day all warm and freshly baked in my opinion.
I can’t wait to try these! Question regarding freezing. Do these cookie still come out of the oven looking light in color with golden around the edges when baking from frozen? Every time I bake cookie dough from frozen they come out much darker and kinda greasy looking throughout. I’m dying to find a recipe where they look light in color and golden around the edges like they do when baked fresh! Excited to hear from you!
They do for me! If you watch the second part of this little Instagram story highlight of mine – you can see how they look after baking from frozen. Perfection!! Watch that story video here: https://www.instagram.com/stories/highlights/17894364775200133/
T H A N K Y O U !