There’s nothing quite like the smell of freshly baked chocolate chip cookies filling the kitchen — warm, buttery, and utterly irresistible. These Best Chocolate Chip Cookies Ever are everything you love in a classic treat: crisp edges, soft chewy centers, and melty pockets of rich chocolate in every bite.
Whether you’re baking for your family, a special occasion, or just craving a little comfort, this recipe delivers pure cookie perfection. It’s simple to make, easy to customize, and guaranteed to disappear fast. Once you taste these golden beauties fresh from the oven, you’ll understand why they’ve earned their name — the best chocolate chip cookies ever
Ingredients
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 1 tablespoon pure vanilla extract
- 1 large egg + 1 egg yolk (room temperature)
- 2 cups (340 g) semi-sweet chocolate chips or chunks
- Optional: ½ cup (60 g) chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients:
In a bowl, whisk together flour, baking soda, and salt. Set aside. - Cream wet ingredients:
In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and creamy.
Add vanilla, egg, and egg yolk. Mix until combined and slightly thickened. - Combine:
Gradually stir in the dry ingredients until just blended.
Fold in the chocolate chips (and nuts, if using). - Chill the dough (optional but recommended):
Refrigerate for at least 30 minutes to prevent spreading and deepen flavor. - Scoop and bake:
Scoop 2-tablespoon-sized balls of dough onto the baking sheet, leaving space between each.
Bake for 9–11 minutes, until edges are golden but centers look soft. - Cool:
Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Cookies
- Use melted butter for chewy centers and crisp edges.
- Chill the dough for a richer flavor and better texture.
- Sprinkle a pinch of sea salt on top before baking for a gourmet touch.
- For extra gooey centers, slightly underbake them — they’ll finish cooking on the tray.
Storage
- Store in an airtight container at room temperature for up to 5 days.
- Freeze dough balls for up to 3 months — bake straight from frozen, adding 1–2 extra minutes to the baking time.