The Best Chocolate Chip Cookies. After many years of recipes and experiments, this is the the final result of tweaking what I I think is the perfect chocolate chip cookie.
The Best Chocolate Chip Cookies
Soft and chewy with crispy edges and the perfect amount of rich chocolate morsels. I’ve never had better anywhere. I have tried dozens of recipes over the years and this one is the best. Both crispy and chewy, this one satisfies all lovers of this cookie classic.
14/04/2012 Update: When I first posted this recipe in the early days of this blog, I still baked chocolate chip cookies on a regular basis. These days my 14 year old daughter, Olivia has taken over the job for the most part.
My 12 year old son Noah can turn out a mean batch of cookies all on his own too. Actually I’ll confess that he actually made the batch in this updated photo. I even used it in my first cookbook!
The Best Chocolate Chip Cookies
Both kids are turning into very adept bakers and can both turn out perfect chocolate chip cookies from this outstanding recipe.
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If you like this recipe be sure to click the photos below to get the recipes for two other after school classic cookie recipes. First our decades old family recipe for Aunt Aggies Peanut Butter Cookies and of course, Chewy Oatmeal Cookies!
The Best Chewy Oatmeal Cookies
- 1 1/3 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1/2 cup butter
- 1 egg
- 1 tsp vanilla extract or butterscotch flavoring or both! Hint, hint.
- 1 cup semisweet or dark chocolate chips
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Preheat oven to 350 degrees F. Lightly spray one cookie sheet with spray oil or line with parchment paper.
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In a medium sized bowl whisk together flour, salt, and baking soda.
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In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
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Add the flour mixture to the creamed mixture. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips.
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Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart.
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Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.
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Over baking is the biggest problem with most chocolate chip cookies.
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Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven. Thinking they are a little underdone is probably a good thing. Experiment by baking only a couple of cookies at a time to see what the perfect baking time is for your oven
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Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.
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Anonymous
November 1, 2007 at 12:08 amI can vouch that this is the ABSOLUTE best chocolate chip cookie recipe ever. I added toffee bar bits as well as chocolate chips. These were a hit at our house. Thanks for the recipe!
Arlene
April 23, 2019 at 9:32 pmGreat recipe Barry .i had no butterscotch flavour so I added almond with the vanilla & they were 👍🏻
Le Chef Secret
November 1, 2007 at 9:54 amI sometimes add the toffee chips myself. Very very good. Glad you enjoyed them.
Anonymous
October 28, 2008 at 8:02 pmhi there , do you have a recipe for no cut glass cookies….
Anonymous
October 28, 2008 at 8:03 pmhow about a recipes for balls made out of jello…not sure how to explain them but they r like snowballs…only u use jello…and they are colored..
Le Chef Secret
October 29, 2008 at 11:33 amTry asking for recipes on my Rock Recipes Facebook Group if you are on Facebook. Are the jello balls made with miniature marshmallows?
Anonymous
May 26, 2009 at 5:02 pmI made these today and added some pecan peices to the recipe with
the chocolate chips..and they are devine….thanks so much for the great recipes and keep them comming..im trying your pineapple upside down cake next..yummy
Anonymous
July 11, 2010 at 3:16 pmBarry, I’ve tried several of your recipes and everything turns out great. These chocolate chip cookies are now cooling on my counter. I used a baking stone at 350 and baked for 12 minutes exactly. PERFECT!
Barry C. Parsons
July 11, 2010 at 4:20 pmSo glad you like them. They are amazingly good!
Anonymous
October 25, 2011 at 11:46 amYou sir, have defeated Alton Brown’s “The Chewy” with that cookie. Well done.
Anonymous
November 6, 2011 at 12:19 amBeen searching for a good chocolate chip cookie recipe for a long time, one that didn’t spread all over the pan. Really good! I made some of them really small, good for kids. Those took about 8 minutes to bake. Dough about the size of a large marble for those.
KanataNewf
December 21, 2011 at 5:11 pmWell, my first attempt at making these was disappointing. I’m thinking I must have overcooked them as these cookies came out hard – like store bought cookies. May give them another try though just to be sure. Other than the too crispy results, they are tasty with a glass of milk.
Anonymous
December 23, 2011 at 3:05 amDo you need to flatten the dough once you drop it onto the cookie sheet?
Barry C. Parsons
December 24, 2011 at 4:22 pmNo need to flatten them. KanataNewf you’ve definitely overbaked them. Ovens vary so try cutting a couple of minutes off the bake time. It’s ok for them to look like they are not done completely.
Anonymous
May 6, 2012 at 4:31 pmThese are so good, I also added almonds, it added a crunch to them.
Anonymous
May 15, 2012 at 5:53 pmToday is national chocoalte chip cookie day (May 15) a great reason to bake (& eat) these delish looking cookies!! Love Rock Recipes!! I’m a fan 🙂
sarah
May 21, 2012 at 7:54 pmI’m always curious to see what people call the best choc chip cookie recipe because I think mine are impossible to beat… turns out we use identical recipes so I know you must be telling the truth!
bdawg212
June 1, 2012 at 8:59 pmHow many cookies does a batch of this size make?
Anonymous
June 14, 2012 at 2:33 pmJust wondering about how many cookies this recipe will make? Anxious to try it! Thanks 🙂
Barry C. Parsons
June 14, 2012 at 5:00 pmDepends on how large you make them but about 2 dozen.
Anonymous
June 15, 2012 at 4:02 pmCan you tell me where I can purchase butterscotch flavoring (in St.John’s). I couldn’t get it at either supermarket and I think it would make a very nice flavor in the cookies 🙂
Barry C. Parsons
June 15, 2012 at 5:51 pmI usually can find it at the supermarket. Try Bulk Barn or Stockwoods.
Anonymous
July 7, 2012 at 12:27 amI made a double batch of the chocolate chip cookies tonight.. Excellent. Then I made a single batch mixing half and half regular chocolate chips and peanut butter chips and a little cocoa powder to tell them apart. I liked the mixed cookie better. 🙂 Not too over powering on the chocolate chip or peanut butter chip.
Faby
August 21, 2012 at 6:18 pmthanks for the recipe. made it last night:) yummy! but for some reason they came out flat. any suggestions?
Anonymous
September 16, 2012 at 11:59 pmI baked these cookies tonight for the first time and the only problem was I should have made a double batch!!! Absolutely delicious!!! Thanks for posting 🙂
Carioca in Canada
October 23, 2012 at 6:26 pmHow many cookies does it yield? Thank you!
Btw, I’ve tried your apple muffins and they were extraordinaire!
Barry C. Parsons
October 24, 2012 at 12:02 pmThanks, I do love those apple muffins too.
Depends on the size you make the cookies. I like to make them large, cafe style, for about 15 or so, but you can make them smaller for 18-24.
Hope this helped, Barry.
Anonymous
December 15, 2012 at 4:45 pmI love baking, and I am fairly good at it for a 15 yearold. But do you know why my chocolate chipp cookies always come out rather raised? I would like them the be a bit flatter, and spread out more. More so like the cookies in the picture
Barry C. Parsons
December 17, 2012 at 7:53 pmAre you using this recipe? I’d say overbaking is your issue.
Kristal
January 20, 2013 at 10:39 pmThese cookies are the best… I didn’t have any butterscotch flavor so I doubled the recipe and added the chips and some toasted pecans… they are beyond amazing!!!
Anonymous
December 9, 2013 at 8:46 amAre these able to be frozen once baked??
Barry C. Parsons
December 9, 2013 at 9:52 amShould be no problem to freeze them.
NewfieGirl1962
November 19, 2014 at 5:39 pmI have those cooling on my counter now and they are so delicious!!! Barry I have used so many of your recipes and it’s always a winner, just like those cookies!
Barry C. Parsons
November 20, 2014 at 1:06 pmSo glad you like them. They have been made a hundred times or more in this house for sure. The cookies in the photo were actually made by my son a couple of years ago when he was about 13.
Ivy
February 19, 2015 at 7:43 pmSuper delicious! I accidentally used coarse salt but it was awesome….the salty with the chocolate chips was yummy! Thank you for a super easy recipe. Thumbs up!!
Ciera
July 31, 2016 at 1:47 amI tried the recipe and mine came out doughy/cakey trying to figure out what I did wrong. I was so sad when I ate them and they weren’t the cookies I was looking forward to.
Barry C. Parsons
August 19, 2016 at 11:19 amSounds like you over measured the flour. That has never happened in the hundreds of times we’ve made this recipe. Even my kids make them perfectly. In fact the pic in the recipe is from a batch made by my son.
Valerie
September 17, 2016 at 2:29 pmWhat type of cookie sheet do you use? Love your recipes!
Barry C. Parsons
September 19, 2016 at 9:42 amI always use aluminum for baking. Those darkernmetal alloy pans tend to carry the heat too quickly in my opinion.
Anna
February 22, 2017 at 7:37 pmHi Barry, did you make larger cookies than a rounded tsp of dough? Your picture looks like they are larger. Do they bake up with a slight rise? I’ve been having problems with flat cookies, even when chilling the dough 🙁
Barry C. Parsons
March 17, 2017 at 9:25 amAre you using real butter. Margarine is not great for cookies I find. I generally do make large cookies myself.
Stevie
February 17, 2018 at 10:47 pmAbsolute best chocolate chip cookie recipe I’ve ever tried. I’ve been trying to find one this good for years – thank you!!
Sam S
March 4, 2018 at 10:20 pmhi there, I’ve tried these twice now and the flavour is great but my cookies are baking puffy- they won’t flatten and become chewy. I am not overbaking them so I’m not sure what is going on! Following the recipe exactly..
Barry C. Parsons
March 12, 2018 at 4:12 pmI have a feeling you’ve mis-measured something. Loads of people make these without issues.
Cynthia Ryan
March 6, 2018 at 11:35 amThese cookies are deadly! I did not overbake, took them out with a tinge of color, totally let the cool for the required 10 minutes, and boy! Were they ever good. Crunchy on the outside and soft on the inside. I made the second batch with Reeses pieces and they were also just as good. I did not have butterscotch flavouring, so I used vanilla and coconut flavouring, it was delicious.
Sima
April 8, 2019 at 11:20 pmhey thanks for using the word DEADLY! I’ve been trying to bring that back for years
Barry C. Parsons
April 17, 2019 at 10:32 amNever went out of fashion here in NL!!!
Anonymous
March 25, 2018 at 6:41 pmIs this salted or unsalted butter?! Can’t wait to make these.
Barry C. Parsons
March 27, 2018 at 1:28 pmI generally use salted butter for baking unless specified.
A
July 16, 2018 at 5:50 pmThese cookies are amazing but I am trying to cut down on sugar. If I reduce the amount of sugar will the texture change a lot?
Barry C. Parsons
July 18, 2018 at 11:14 amUnfortunately, sugar, combining with butter is essential for a soft chewy type cookie texture. Reduce either and the texture quickly goes to crispy.
Connie
July 22, 2018 at 10:06 pmHi Barry,
This is the best cookie recipe ever! I followed the recipe exactly and the cookies turned out very well. My 2 kids and husband just loved them! Thanks for a great cookie recipe.
Carole Price
September 3, 2018 at 12:11 pmMust say this is THE BEST chocolate chip cookie recipe i’ve ever made! Love your recipes Barry and your books. Looking forward to your new cookie book. Please continue cooking and sharing your delicious culinary masterpieces!
Pamela
September 10, 2018 at 12:34 amTo whomever posted this recipe. I LOVE YOU. I could not suck more at cooking or baking or knowing what ingredients to mix or not to mix. I even hate going groceries shopping. And since I hate doing groceries(and i live alone), I found myself starving with my empty fridge. So I finally decided to give baking another shot. Now I don’t like too greasy food so I only used 1/2 sugar and vegetable oil instead of butter with 1/3 cup of protein powder. They were round like cakes but still crunchy on the outside and chewy on the inside. Which is the best I could ask for. My go to cookie recipe now. YAY.
Julie Crossman
October 16, 2018 at 9:21 pmBEST COOKIES EVER! i have been baking them now quite often! Thanks for sharing this recipe with us 🙂
Carmbot
November 15, 2018 at 11:33 pmBest cookie I’ve made is from this recipe ! Thanks for sharing !
Debbie Graham
December 26, 2018 at 2:26 pm50 years, at least 40 choc/chip recipes, this is the best recipe I have ever baked. I tried Americas Test Kitchen browned butter recipe, that was my last fav, but these got them beat by a mile!!! Will give your browned butter recipe a try too, but I don’t think these can be beat. Just do not overbake, this takes a bit of getting used to,I kept thinking they would be raw, not so, after they cool they are fab!
Barry C. Parsons
December 27, 2018 at 2:25 pmNever too late to discover a new great recipe!
Anonymous
January 21, 2019 at 4:02 pmDo these cookies be baked on middle rack in oven? Ty
Barry C. Parsons
March 28, 2019 at 3:03 pmThe simple answer is what works best for your oven. Mine is second rack from the bottom.
Sylvia
February 23, 2019 at 2:05 pmMiddle rack for baking these ?
Barry C. Parsons
February 26, 2019 at 11:17 amI use second rack from bottom but whatever works for your oven.
Diane
March 7, 2019 at 7:33 pmI am such a fan of your recipes! I was intrigued when you named them “The Best Chocolate Chip Cookie”. This is a cookie I make often. I have used my grandmother’s recipe for the last 40 years or so, with rave reviews. So I did a “blind test” – a batch of each recipe. (No one is EVER going to complain about too many cookies). I am somewhat chagrined to have to admit that your recipe won, “hands-down”! I have now updated my cookbook. Thanks again for sharing!!
Barry C. Parsons
March 8, 2019 at 1:13 pmSo glad they were such a hit.