Looking for the best chocolate chip cookies ever? You’re in the right place. These cookies are large, soft, chewy, and utterly delicious.
Chocolate chip cookies are my weakness. If I were stranded on a desert island, a steady supply of homemade chocolate chip cookies would make me very happy.
I adapted this recipe from my mom and now I’m sharing it with you. If you love a cookie with a tender center, slightly crisp edge, and big pockets of chocolate, this is the recipe to try.
Best Chocolate Chip Cookies Recipe
These homemade cookies use simple, quality ingredients to deliver impressive results: butter, sugars, vanilla, a touch of vinegar, and plenty of semisweet chocolate chips.
The technique—barely melted butter, mixing just until combined, and not overbaking—helps create cookies that are soft and chewy in the middle with a lightly crisp edge. Finish each cookie with a sprinkle of coarse sea salt for a perfect balance of flavor.
How to Make Chocolate Chip Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt; set aside.
- In a separate large bowl, beat the butter, light brown sugar, and granulated sugar until smooth. Add vanilla and apple cider vinegar.
- Beat in the egg just until combined.
- Fold the dry ingredients into the wet mixture until just combined. Stir in the chocolate chips.
- Use a large cookie scoop (about 2 rounded tablespoons) to drop dough balls about 3 inches apart onto the prepared sheet.
- Bake 8–10 minutes. The edges should be lightly browned while the centers may still look slightly underdone. Remove from oven, immediately sprinkle with coarse sea salt, and let the cookies rest on the baking sheet for 10 minutes before transferring to a rack to cool.
Tip: When the recipe calls for “barely melted” butter, melt it but don’t overheat. Allow it to cool slightly before combining with the other ingredients so it doesn’t cook the egg.
Soft Chocolate Chip Cookies
These cookies strike a great balance between soft and crisp. The center stays tender and chewy while the outer edge develops a pleasant crispness. Adding a sprinkle of sea salt on top intensifies the chocolate flavor and elevates each bite.
How to Store Chocolate Chip Cookies
To keep cookies soft, store them in an airtight container with one slice of white bread. The cookies absorb moisture from the bread and stay softer longer. Replace the bread as it dries.
How to Freeze Cookie Dough
You can freeze this cookie dough for later baking. Follow these steps:
- Prepare the dough as directed.
- Scoop dough balls onto a parchment-lined baking sheet that fits in your freezer.
- Freeze until solid, about 1–2 hours.
- Transfer frozen dough balls to a labeled zip-top bag with the date and baking instructions.
- Freeze up to 6 weeks.
How to Bake Frozen Chocolate Chip Cookie Dough
To bake from frozen, place dough on a parchment-lined baking sheet while the oven preheats. Add 1–3 minutes to the regular baking time and watch carefully so the cookies don’t overbake. Alternatively, thaw dough overnight in the refrigerator or for a couple of hours at room temperature, then bake as usual.
Remember not to overbake: cookies will look slightly underdone in the center when removed but will finish cooking as they cool on the baking sheet for 10 minutes.
These really are some of the best chocolate chip cookies—large, soft, and packed with chocolate. I think you’ll love them.
More Great Desserts
- Pumpkin Cookies
- Oatmeal Raisin Cookies
- Raspberry Almond Shortbread Cookies
- Monster Cookies
- Fantasy Fudge
- 3-Ingredient Peanut Butter Cookies
Best Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter barely melted but not too hot
- ¾ cup light brown sugar packed
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 large egg
- 2 cups semisweet chocolate chips use a mix of chips and chunks if desired
- Coarse sea salt
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
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In a large bowl, beat the butter, light brown sugar, and granulated sugar until smooth. Add vanilla and vinegar, then beat in the egg until just combined.
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Fold the dry ingredients into the wet mixture until just combined. Stir in the chocolate chips.
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Using a large cookie scoop (about 2 rounded tablespoons), drop dough balls about 3 inches apart onto the prepared sheet.
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Bake 8–10 minutes. Cookies will be lightly brown at the edges and slightly underdone in the center. Remove from oven, immediately sprinkle with sea salt, and allow cookies to rest on the sheet for 10 minutes before transferring to a cooling rack.
Notes
Nutrition
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Calories: 182 kcal
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Carbohydrates: 22.1 g
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Protein: 1.8 g
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Fat: 9.8 g
Nutrition values are estimates from a nutrition calculator and should not replace professional advice. Actual serving counts depend on portion size.
Did you make this?
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