Dessert

The BEST Chocolate Chip Cookies Recipe

ByHarper Ellington January 22, 2026January 22, 2026

Introduction

These are the best chocolate chip cookies you’ll ever bake at home—crispy on the edges and soft in the center with plenty of melty chocolate chips in every bite. They are quick to prepare and perfect for sharing with family and friends. With a simple dough and an optional chilling step, you can customize the texture to your liking.

The image shows a close-up of a soft, thick chocolate chip cookie broken in half on a white marbled surface. The cookie has a golden-brown color with a slightly crispy edge and a chewy center filled with melted dark chocolate chips, which are glossy and gooey. Around the main cookie, there are a few whole cookies and scattered chocolate chips in the background, creating a warm and inviting scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cold butter (cut into cubes; for slightly thinner cookies, microwave for 7-8 seconds)
1 cup brown sugar
3/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups flour (all-purpose or a mix of 1 cup cake flour and 1 3/4 cups all-purpose flour)
1 teaspoon cornstarch
3/4 teaspoon baking soda
3/4 teaspoon salt
2 to 2 1/2 cups chocolate chips (semi-sweet or a mix of milk chocolate and semi-sweet)

Instructions

Step 1: Preheat oven to 400°F (or 385°F if your oven runs hot). Use an oven thermometer to check the temperature. In a large mixing bowl, cream the cold butter, brown sugar, and sugar together for 4 minutes until light and fluffy.
Step 2: Add the eggs and vanilla extract, mixing for an additional minute.
Step 3: Stir in the flour, cornstarch, baking soda, and salt just until combined. Gently fold in the chocolate chips.
Step 4: If possible, wrap the dough tightly in plastic wrap and chill for 24 hours to develop flavor and texture. If you’re short on time, proceed to the next step.
Step 5: Scoop cookie dough onto baking sheets lined with parchment paper or Silpat silicone mats. Use light-colored baking sheets to prevent burning; dark pans can brown cookies too quickly.
Step 6: Bake for 8–11 minutes, or until the edges just start to turn a light golden color. Remove from the oven and let cookies set on the sheet for 5 minutes before transferring them to a wire rack or plate.

Tips & Variations

Chilling the dough for 24 hours enhances the flavor and results in thicker, chewier cookies.
Substitute part of the all-purpose flour with cake flour for a softer texture.
Mix semi-sweet and milk chocolate chips for a balanced, rich chocolate flavor.
Use light-colored baking sheets to avoid over-browning the cookie bottoms.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies for up to three months. To reheat, warm them in a preheated 300°F oven for 5 minutes to restore softness and freshness. Unbaked dough can be frozen for up to one month; thaw in the refrigerator before baking.

How to Serve

The image shows a close-up of a soft chocolate chip cookie with a chunk taken out, revealing a gooey, melted dark chocolate center. The cookie is golden brown with a slightly crinkled, textured surface and scattered dark chocolate chips throughout. It rests on a smooth white marbled surface with a few more whole cookies and loose chocolate chips blurred in the background, giving a cozy and fresh-baked feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use softened butter instead of cold butter?

Cold butter is key to achieving the perfect texture and slightly thick cookies. Using softened butter will change the dough’s consistency and may result in flatter cookies.

Do I have to chill the dough?

Chilling is optional but recommended. It allows the flavors to develop and helps the cookies hold their shape better while baking. If you’re short on time, you can bake the dough immediately with good results.