These Chocolate Chip Cookies are my go-to cookies for whenever we have a sweet tooth or want something yummy and quick. They’re chewy, soft and just simply the best! Incredibly easy to make, no chilling time, perfect every single time!

The Best Chocolate Chip Cookie Recipe

Nothing beats a good batch of freshly baked cookies coming out of the oven. The smell of freshly baked cookies just fills your home with the most mouth watering aroma ever. I’ve got a bit of a sweet tooth and there’s one thing that really satisfies that craving in a pinch and that is chocolate chip cookies. Chewy texture, soft, and filled with just barely melted chocolate chips, these cookies are just stellar. This recipe is hands down the best ever, so get that glass of milk ready.

This is our go-to recipe for chocolate chip cookies for the past 10 years or so. I once received a Christmas card from a vendor I had worked with. Inside the Christmas card was this wonderful chocolate chip cookie recipe which was titled Best Ever Chocolate Chip Cookies. I had my doubts back then, but when I finally gave in, I was pleasantly surprised. Ever since then this is pretty much the only chocolate chip cookie recipe I ever make.

• Sugar – We’re using brown sugar and white granulated sugar today. Both are needed for a cookie with depth and perfect sweetness.
• Butter – Unsalted butter that’s been melted. We want melted as it helps the cookies spread and give it that perfect bite.
• Eggs – Our binder for this recipe. If you’d like to go egg free you can substitute this for 1/4 cup of unsweetened apple sauce.
• Vanilla – The secret weapon flavor booster in most baked goods. Extract will work just fine.
• Baking soda – The leavening agent in our chocolate chip cookies to make them tender. You can use baking powder instead just keep in mind that 1/4 teaspoon baking soda equals 1 teaspoon baking powder.
• Salt – All baked goods need salt, it helps balance the sweetness and ensure our flavors shine.
• Chocolate chips – I used semi sweet for this recipe but feel free to use whichever chocolate chips or chocolate chunks you like.
• Flour – I used all purpose for this recipe. You can also use bread flour in these chocolate chip cookies. Bread flour has more protein and produces more gluten, therefore you end up with a more chewy cookie. You can substitute gluten-free flour at a ratio of 1:1 if you’re gluten free.

How To Make Chocolate Chip Cookies

1. Preheat your oven. To 375°F degrees. Line a baking sheet with parchment paper or leave ungreased.
2. Combine the butter and sugars. In a large bowl or the bowl of you mixer add the sugars and melted butter and mix well until creamy using the whisk attachment. Add the eggs, vanilla, baking soda and salt to the bowl and beat on low speed until well incorporated, for about 30 seconds.
3. Finish the cookie dough. Change to the paddle attachment and add the flour to the bowl and mix until crumbles form. Note that you could mix your flour with the salt and baking soda, but I don’t find that it makes a difference at all. Add the chocolate chips to the bowl and use a spatula to stir them in to the dough.
4. Form the chocolate chip cookies. You can use a small or medium ice cream scoop to scoop out cookie balls or use your hands to roll out the dough into balls, up to you how big you want your cookies. Place them onto the prepared baking sheet. This recipe yields around 50 cookies if using a small cookie scoop or 30 if using a medium scoop. If you can only bake one baking sheet at a time, place the remaining cookie dough in the fridge until ready for the next batch. Repeat with remaining cookie dough.
5. Bake the cookies. Bake 9 to 11 minutes or until just barely golden around the edges of the cookies. Do not over bake! Let them cool on the sheet for 15 minutes on the baking sheet before transferring to a wire wrack to finish cooling or eat them up!

How Do You Make Chocolate Chip Cookies Gooey

The secret is in the dough. If your cookie dough is too dry and crumbly, you cookies will be dry themselves. If your dough is too sticky, the cookies will flatten out and turn crispy during baking. To end up with the perfect chewy cookies, you need your dough to be pliable so that it will hold its shape while baking, so that the cookies turn out soft, chewy and moist.

I alway tell you to not over mix certain doughs. The same is true here. You just want to mix until everything is combined and the dough comes together. Over mixing will result in dry, crumbly and hard cookies.

Can You Freeze The Cookie Dough

Absolutely! You can always bake half and freeze the other half, or just double the batch and freeze some for later. The best way to freeze cookie dough is to flash freeze cookies first. That means that you have scoop out the cookies as instructed and place them on a baking sheet lined with parchment paper. Place the baking sheet in the freezer and freeze them until the dough slightly freezes. It usually takes 30 minutes to 1 hour.

After the cookie dough is slightly frozen, transfer the cookie dough balls to an airtight container or a plastic freezer bag and freeze for up to 2 months.

How To Bake Cookies From Frozen Dough

The great news is that you can bake the cookies either from frozen or thaw it. Up to you. Here’s how:

1. Bake frozen cookie dough. Preheat your oven to 350°F. You’ll notice this is 25°F lower than if baking normally and this is because our cookie dough is frozen and it takes slightly longer to bake our cookies. Next, place the cookie dough balls on a parchment lined baking sheet and transfer the cookies to the oven immediately, even though the oven has not reached the desired temperature. Bake for 14 to 15 minutes. Let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a cooling rack to finish cooling.
2. Thaw the cookies first. You can also thaw the cookie dough balls first, by placing them on a parchment paper lined baking sheet, straight from the freezer. Cover them with a clean kitchen towel and let them thaw for 1 to 2 hours. It doesn’t take long for them to thaw but it totally depends on the temperature in your kitchen. Once thawed, bake them as instructed in the recipe card.

Storing Cookies

Be sure to store these in an airtight container at room temperature and your chocolate chip cookies will last for 2 – 3 weeks! This will ensure you keep the cookies soft and will prevent them from turning hard. If you don’t have an airtight container, add a slice of bread which will keep them soft. It works the same way as you do with brown sugar.

Freezing

Chocolate chip cookies are perfect for freezing. You can either wrap them individually or place them together in an airtight container. They will last in the freezer for 3 months, just warm them back up in the oven and enjoy.

Craving More Cookies? Try These Incredible Cookie Recipes:

• 3 Ingredient Peanut Butter Cookies
• Oatmeal Cookies
• Classic Shortbread Cookies
• Chocolate Sugar Cookies
• Chocolate Rumballs
• Snickerdoodle Cookies
• Lemon Shortbread Cookies