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
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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.
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About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
Amber says
These cookies are everything you promised. So good! I should have made a double batch right away!
Jane says
We had a snowstorm here yesterday and when the young girls across the street saw me out there with a shovel trying to clean up, they ran out and helped me with a smile. As a thanks I asked what kind of cookies their favorite was…chocolate chip was the answer! lol I was looking for a new recipe on pinterest when I saw yours and decided to give it a try. The only thing I did different was to also toss in about 3/4 cup of skor toffee bits – they are some of the BEST cookies I’ve ever had! I’m sure the girls are going to love them as much as I do lol
Cass says
OK I changed nothing, and these were exactly like the photo. They tasted great. I did halve the recipe and it still turned out great. My butter was not too soft, and they still turned out fantastic. The real test will be how they taste tomorrow!!! Cooked for exactly 17 minutes. Used a heaping ice cream scoop for. They will be great for ice cream sandwiches too!
Carly says
So far I am loving these cookies, but holy crap that is a huge amount of dough! I’ve split the dough into half and frozen half and am baking the other half. The cookies are smelling really good but if I made them again I would definitely have to halve the recipe.
Corinne says
This is an amazing recipe!! I got lots of great feedback on it:) I changed the recipe up a little bit and only had about 1 tablespoon of dough per cookie and baked it for 12 mins and they turned out wonderful! I made the recipe three times so far! Highly recommended!
Anna says
Do you soften the butter first? Does the egg have to be room temp?
Thanks!
Karrie says
Yes, you soften the butter, but egg doesn’t have to be room temp.
nora says
THE Best Chocolate Chip Cookie ever!! Finally found one, after trying/baking the ones that don’t deserved a second chance. Thank you! The search is over!
Kiki says
I just made these and they are just about perfect! Thanks for sharing this amazing recipe.
nancy goodman says
At first, I thought there was WAY too much flour – the batter was very thick and challenging to combine with chips. BUT….what a FABULOUS, picture-perfect, mouth-watering, taste-tickling cookie!! I froze several “logs” for later. As for customizing, I added dark chocolate-covered raisins and chopped walnuts along with the semi sweet chips. Thank you for sharing this perfect recipe.
Denise A. says
I just made these last week and they were fantastic! This is definitely the recipe I’ll use from now on. So long Toll House.
Tanya Baxter says
This is the best chocolate chip cookie recipe I’ve ever made, I’ve made them twice already and followed the recipe exactly. I did add a bit more butter but not much. My boyfriend who is not into sweets like I am said this is the best cookie he’s ever tasted, and I couldn’t agree more. Great recipe, thank you!
Andrea Williams says
We’ve made these four times since finding the recipe. Our new favorite cookie recipe!
Lisa says
Awesome recipe! Followed it to a “T” and they came out great. One of the things I liked while making them, was that it was easy enough for me to be only a helper (*wink*) to my 9 year old while he made them. What else can I say, this is a keeper! Thank you for posting!
Kari says
Absolutely the BEST chocolate chip cookies ever! Mine usually turn out flat, not these. And soft! This is a keeper!
Kara Payton says
I have died and gone to cookie heaven. Holy mackerel. I make these with my 4 year old in just a few minutes. I use a Ninja to blend the dough (they have a dough setting) and bake them smaller (bake for ten minutes for a 2.5″-3″ cookie) so they last longer—otherwise they’d be eaten in an hour lol.
We take them to the fire station and the guys just devour them. 🙂
Thank you for posting this recipe. Will never use another. XO
Kellie says
If you have been searching for chocolate chip cookies that lives up to your expectations of what a chocolate chip cookie should be then stop….you’ve found the recipe right here! I’ve found this recipe last year or maybe it was the previous year, any hoo I found it on this site and its been the biggest blessing among my family, they are everything and more, the taste is amazing, they cook so well and this is the big one….they freeze amazingly!!!! You just use a melon scooper, scoop these bad boys into balls and freeze then throw in a freezer bag my husband LOVES them! And having cookies on demand is awesome! This recipe is the bomb!
Lauren says
Finally! These worked out beautifully. I even messed up a little with how much butter I used when I creamed the butter and sugar and they still turned out soft, chewy, big, and DELICIOUS!
Tamisha says
These ARE the best chocolate chip cookies ever!! Thanks for sharing!
Natalie says
I cannot wait to try this recipe, but I cannot find where it says how many cookies it makes. For the holidays, I am making 3 other types of cookies, and I have had to cut recipes in half, so I don’t make too many. So, how many cookies does this recipe make?
Carol says
Did you grease your cookie sheet? If you did, they will be flat. The parchment paper suggestions is also a very good one. And as another pointed out, altitude changes things and can make things flatter without appropriate recipe adjustments.