The Best Chocolate Chip Cookies
These are best chocolate chip cookies! They have chewy centers, crisp edges, pockets of melty dark chocolate and are finished with sprinkle of flaky salt. They’re easy to make, needing ingredients you most likely already have at home. These are sure to be your new favorite chocolate chip cookies!
Chocolate chip cookies are very personal and I know everyone has their favorite way of making them. This is my personal favorite chocolate chip cookie recipe. I’ve worked hard to create what I think are the best cookies I could come up with. They are chewy, have chunks of dark chocolate, and are topped with lots of flaky sea salt. I present you with the best chocolate chip cookie recipe. I hope you enjoy these as much as I do!
Why These are The Best Chocolate Chip Cookie
We are using a bar of dark chocolate, chopped in large chunks. This will create large pockets of gooey chocolate. I personally use nothing less than 60 percent dark chocolate just because I love the contrast between the sweet and salty dough, and the rich dark chocolate. You can use whatever percent your heart desires though!
We are using mostly brown sugar. This will make the cookie chewy in the most satisfying way. The more a cookie calls for white sugar, the crispier it tends to be. So, we are using almost all brown sugar to create a very chewy centered cookie.
We are using egg yolks only. This makes the cookie richer in flavor than using the whole egg. We are going for the richest version of a chocolate chip cookie!
We are using a lot of butter. These are very buttery cookies so there will be some butter on the bottom of the cookie and the parchment paper after they’re baked.
We are using lots of sea salt on top. I am a huge fan of the salty/sweet thing. I don’t like chocolate chip cookies that are exclusively sweet, so this recipe calls for sea salt on top of the cookies right after they bake. The flakier the better!
One last note about these cookies. If you can resist and chill the dough overnight the cookies will taste better. Think about meat marinating overnight in the fridge, or how good spaghetti is the next day. The ingredients in the chocolate chip cookie dough have time to marinate and get real close to each other. The flavor profile just expands! However, you can also bake them the same day if you would rather not chill the dough and still have fantastic cookies!
Okay without further ado I present you with the best chocolate chip cookies!
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
When the cookies are straight out of the oven, scoot a circular cookie cutter around them to make them perfectly round!
Best Chocolate Chip Cookies FAQs
Why didn’t my cookies come out chewy? You may have used too much flour. Be very accurate when measuring your flour. See my pro tips and recipe notes on this.
Do I have to chill the dough? No! You can bake them right away. The cookies do taste best when the dough is chilled, but I’ve made them both ways and both are excellent!
Do I have to use a large cookie scoop? No. If you don’t have a 2 tbsp cookie scoop, or if you just want to make smaller cookies, you can use a smaller scoop. Baking time will be different though. Start with 8 minutes and add more time as necessary, just until the edges are a light golden color and the cookies have spread slightly.
Do I have to use a chopped dark chocolate bar? No, you can use semisweet chocolate chips if you’d like! I just think a chopped dark chocolate bar tastes the best and gives you the best pools of melty chocolate chunks. Chocolate chips will also result in less spreading, giving you a slightly different texture of cookie, but still delicious.
How do I store these cookies? Store leftovers in an airtight container for up to three days. Freeze for up to a month.
Tips for baking the best chocolate chip cookies
Very softened butter. You’ll want to make sure your butter is super soft. As in, you should be able to press your finger into it very easily. This will make it easier to cream together with the sugar and help give the cookies the best texture.
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams.
Beat the egg yolks and vanilla thoroughly. Make sure to beat your egg yolks and vanilla into the butter and sugar until the mixture is pale in color and very fluffy, not just until it’s combined. This helps to give the cookies their perfect texture.
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to make them perfectly round!
If you make these cookies please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Cookies to Try
The Best Chocolate Chip Cookies
Ingredients
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled, please see notes
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3/4 cup (168 g) salted butter, softened
- 3/4 cup (165 g) light brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla bean paste or vanilla extract
- 6 oz (170 g) dark chocolate bars, chopped , 60% cacao
- flaky sea salt for sprinkling
Instructions
- Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt. Then set aside.1 3/4 cups (219 g) all-purpose flour, spooned and leveled, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt
- Add the softened butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars together with an electric mixer on high speed for two minutes, or until light and fluffy.3/4 cup (168 g) salted butter, softened, 3/4 cup (165 g) light brown sugar, 1/4 cup (50 g) granulated sugar
- Next, add in the egg yolks and vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.2 egg yolks, at room temperature, 1 tbsp vanilla bean paste or vanilla extract
- Add in the dry ingredients and mix on low speed just until combined, or fold in with a rubber spatula.
- Add the chopped dark chocolate in and mix on low speed just until incorporated, or fold in with a rubber spatula.6 oz (170 g) dark chocolate bars, chopped
- Scoop the dough with a large, 2 tablespoon cookie scoop. Arrange the cookie dough balls 2 inches apart on a prepared baking sheet.
- Bake the cookies for 10-11 minutes, just until you see the edges getting light golden brown.
- When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape. While they're cooling, sprinkle the cookies with flaky sea salt.flaky sea salt for sprinkling
- Transfer to a cooling rack after 5 minutes. Let them cool for 10 minutes and then dig in!
If Chilling the Dough
- Scoop the dough into 20 balls. Cover them with cling wrap and let them chill over night for the best flavor.
- Once ready to bake, let the scooped dough come to room temperature.
- Bake as instructed above! Enjoy!!
Made these cookies for the first time today, and they are fantastic!!
Delicious cookies that I will absolutely make again along with share the recipe! I did make some adjustment to utilize what I had on hand. I substituted 1 teaspoon vanilla for the vanilla bean paste and used packaged chocolate chips that were 60% cacao. I don’t have a cookie dough scoop so I used a table’s spoon making 36 cookies total which required 12 minutes baking time. I also used coarse sea salt to very lightly sprinkle on top as I didn’t have flakes.
Hi Victoria! I’m so glad you enjoyed! And yes, those are all great substitutes! (The vanilla bean paste and flaky sea salt are really just a preferences, but not necessary.) Thank you for your kind review!
These were the best chocolate chip cookies I have ever made and I’m sitting here missing them right now since I made them all!! They are the perfect chocolate chip cookie! (Even better than Joanna Gaines, for real) make them today!!??
Hi Ginny, massive thank you ?, for sharing your incredible recipe,definitely i will try tomorrow and i will tag you.xxx
I struggled to find a good chocolate chip cookie recipe until I found this one. It’s my go to recipe now, I’ve made it a few times and it’s always a hit!
These cookies are to die for. So rich and chewy. Just so so yummy!! Make them!
Did you change the recipe by any chance? I used a recipe back in February that only called for 1 and a 1/4 cups flour + 2 tbsp. Can you confirm? Thanks!
Hey Lauren! I don’t know if you follow me on Insta or not but I did a whole story about how to properly measure flour which resulted from me realizing I have been measuring flour incorrectly my whole life! (If you do follow me on Insta I would highly recommend watching the highlight titled “FLOUR”) The recipe is the exact same, but with the proper measurements of flour. If you read the recipe notes I go over how to properly measure flour. The old recipe’s flour measurements were completely off if you are measuring flour correctly. Instead of scooping a measuring cup into your flour, sprinkle spoonfuls into your measuring cup, then swipe excess off with a back of a knife. That will give you the precise amount of flour needed! Hope this helps!
Everyone’s favorite of the holiday cookies I baked. Definitely will make again.
Amazing! Where do you reccomend buying vanilla bean paste? I haven’t found one in stores yet 🙁
Hey Jasmine! Amazon (of course haha) or the Fresh Market carries it usually! 🙂
The best freaking chocolate chip cookies I’ve ever eaten. Make these!!!
Hi, please can you provide the recipes in grams by any chance???? Could help a lot. Thanks
Hi, can you provide the recipe is grams. Could help a lot. Thanks
Can’t wait to try these! If I don’t have the paste do I use 1 tbs vanilla extract? I read the comment earlier from someone saying they used 1 tsp. Thank you!
Hi Kristina! Use 1 tbsp whether you’re using vanilla bean paste or extract 🙂
I haven’t tried this yet but can I use this recipe in an air fryer instead if an oven? Can I use the same temp and cooking time? Thank you!
Hi Niki! I have never tried baking them in an air fryer so I’m not sure!
This recipe came out exactly as I hoped. I like that you said how many cookies to make. I ended up making my balls of cookie dough slightly bigger than I normally would to get 20. They came out perfect! So delicious and chewy.
Hey, could you put in grams please
Updated! 🙂
I’ve made this recipe twice already and it’s one of my favorites. I was wondering if you could possibly add double/triple the recipe buttons on this? I want to make more but I have no idea how to double recipes correctly.
Best recipe ever!!! The first time I made these, they turned out PERFECT! But when I did it a second time the edges of my cookies had little splits. Has this ever happened to anyone? Could you advise me on what I might have done wrong?
great recipe !
I’m french, here we don’t have any brown sugar, the closest thing that I found was brown “cassonade” and these cookies were absolutely delicious, the best I ever had
@Jasmine I find my vanilla bean paste at Homegoods, but it is hit or miss. I buy it whenever I see it there. Have not tried to make these yet but I love how yours are all perfect circles of the same size. Do you bake inside round cookie cutters or ?
Hey! Can you chill the dough for longer than overnight?
Recommended changes for high altitude?
Do you happen to have the nutrition facts, mainly calories, protien, carbs and fats? I count macros and ate 3 today and didn’t realize the nutrition facts were not posted ?
Cheat day I guess but for future reference it would help a ton.
I’ve made these cookies at least 5 times now, they are so good! The perfect chewy cookie with a crispy edge. I highly recommend weighing your ingredients using the metric measurements listed, that way they always turn out perfectly. These will forever be my go to for chocolate chip cookies!
Hi the cookies have come out very good bit can you guide me as to why my cookies are limp and not crispy
Hi Divya! The cookies are definitely chewy and not crispy by design. I would recommend trying a crispy cookie recipe if you prefer crispy cookies 🙂
I’ve baked this recipe way too many times already. These cookies are just perfect.
I love the brown my butter in recipes ! Would you suggest to let the browned butter cool and come to room temp before mixing with the sugars ? Less melting of the sugar crystals ???
Made a double batch. Subbed dark brown sugar for light and semi sweet chips because it’s what I had on hand. They’re amazing! I made the first batch, ate one, and then started a second haha. Hubby will be taking these to work! Thank you!!!
Made these, and they’re my new fave choc chip cookies. I brought them to a party and everyone gave 5 stars. Love love!
Hi! Would it be advisable to keep the baked cookies in the fridge to lengthen shelf life? Thanks!
I am a crazy cookie lover to the point where i have to have a cookie almost daily lol. I have never tried making cookies with SALTED butter but OMG this recipe is EVERYTHING!!! Not overly sweet and great texture. Thank you for sharing ☺️
Hi there! I’ve been making these cookies for 2 years now, I can tell you as a beginner baker that these cookies are absolutely amazing and are practically fail proof- except for that one time I forgot to cut the second butter stick in half and put two sticks in… but we won’t get there hehe… I’m going to put the recipe for those who want to double this like I am today. :
3 1/2 cups all-purpose flour, spooned and leveled please see notes
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 1/2 cup salted butter, softened
1 1/2 cup light brown sugar
1/2 cup granulated sugar
4 egg yolks, at room temperature
1 tablespoon vanilla bean paste or vanilla extract
12 oz dark chocolate bars, chopped 60% cacao
flaky sea salt for sprinkling (optional)
Wondering if you could use less butter?
Love this cookie. Makes 9 3.3 oz cookies. However, maybe it just because the size of my cookies, but they’re pretty greasy. They taste amazing, like so good though!
These are the best cookies!! Thank you for the recipe
This is probably my first time ever leaving a comment on a recipe but I have to say – this one is phenomenal! I measured the ingredients (seriously – just invest in a $10 kitchen scale off Amazon) and was rewarded with crispy edges, a soft / chewy center and tons of flavor. I didn’t salt the top because my teens are picky, but these were still amazing!
OMG this is one of the best chocolate chip recipes I’ve ever used! Spot on no modifications needed.
I don’t usually write reviews, but this cookie was amazing, chilled dough or un-chilled! I weighed all of my ingredients, and each time Ive made it, they turn out wonderful. They have definitely become a home favorite, thank you for this recipe! 🙂
I’ve been looking for a good chocolate chip cookie recipe and this one is perfect! I do prefer far less chocolate in my cookies than most people, so I halfed the amount of chocolate this recipe called for. 10/10 will be making again.
Hi Ginny! I am already an absolute fan! I wanted to try a small batch of cookies first so i did half of the recipe. I have used unsalted butter and semi sweet chocolate chips as that what I had at the time. Also as I am a new baker and still learning, I dont have an electric mixer yet so i had to cream the sugar and butter by hand. Gave a the workout I so badly needed lol. I ended up making 8 cookies and I chilled them for a couple of hours before baking. Nevertheless, my husband loves it and it didnt take long to finish those 8. hahaha. seriously it was gone in a blink of an eye.
Also i am inlove with your brownie cookies! will leave a review on that soon. ????????
I made these and they were good! I like the chopped chocolate and how it pools in the batter.
About to make them for the 3rd time this week! I used 47% dark chocolate and added pecans. This time I’m using 47% with caramel. Lovely cookies, thanks for sharing❤️
I haven’t made these yet, I plan to make these but I was wondering if I could make these but incorporate the cheesecake filling that you do with other cookies? Or would it not work?
Question if store some in the freezer should i let it get back to room temp before baking?
Anemtom
I followed your methods but it came out different. It doesn’t flatten and soft. Mine turn out small spread and crispy. Is it because of butter I used?
What a fabulous recipe! Everything you’d want in a chocolate chip cookie, for sure!
Would love to post a picture, but don’t know how…
Best cookies EVER! I’ve struggled to find a perfect cookie recipe with my finicky gas oven, but I knew these were going to be good the second I sampled the dough. I hand mixed all ingredients with a spatula and fork, and baked for about 12 minutes. Saving this recipe as my go to! Perfect looking cookies and soo delicious!
Love the recipe, made these cookies a few times, but sometimes the cookies come out flat sometimes they kinda of stay in a ball. Does anybody know why?
i’m very new to baking, so i don’t have any measuring utensils and i usually try to measure everything with my regular spoons and mugs. here i was afraid to add too much flour, that i think i ended up adding too little, which resulted them to be too flat. they still taste amazing, so i will definitely be trying this again, correcting my mistakes.
this is my third recipe from your site that i made, and i just want to thank you for making them so detailed and easy to understand. i always was kinda bad at cooking, but now i’m at least not bad at baking!