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PERFECT Chocolate Chip Cookies!

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Make The Perfect Chocolate Chip Cookie every time

Okay, everyone… I’ve been schooled. I’ve learned a lesson in the how-to of the chocolately, ooey, gooey, deliciousness of making the perfect, and I mean PERFECT chocolate chip cookie. I used to own a cookie business, which worked out so well considering I ate most of the inventory, and over the years I have made it my mission to find the best chocolate chip cookie evah! You know the kind, the chewy, melt-in-your-mouth, sweet, but not too sweet, dunkable, munchable cookie.

With the help of several cookie geniuses and a little blackmail here and there (ha ha) I think I’ve done it. And now… I’m going to share it with a few (thousand) of my closest friends.

Here is the recipe, but don’t go getting all excited and jumping into making them! Aren’t you just too curious to learn my tips and tricks that MAKE the recipe the BEST out there? I thought so. So, sit back down and read this all the way through FIRST. Then, when you are through wiping the drool from your chins, gather your supplies and get to making your OWN batch!

Here are the magic players:

2 Cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, melted (yes, I said MELTED)
1 Cup brown sugar
1/2 cup white sugar (granulated)
1 Tbsp Vanilla
1 egg
1 egg yolk
1 1/2 Cups Milk chocolate chips

Ready, Freddy? Let’s go!

1. First, gather all of your bad boys together into one place.  This is partly for convenience, and partly to be sure you HAVE everything in the house that you need BEFORE you start making the dough!

2. Slap that butter into a microwave-safe bowl and start melting it. Okay, this went against everything I thought I knew about cookie-making. Melt the butter? Wha?!? Yes, melt that baby, melt it good!

3.  While that butter is melting (it’s okay, breathe, it will work out) you can start to combine your dry ingredients into another bowl. Tip: When measuring flour, take a large, heaping cup full, then  use a ruler or other straight edge to carefully skim off the top. Do NOT do the “tap tap tap down” thing as you’ll compact the flour instead of getting 1 cup of light fluffy goodness. Add to the flour the baking soda and salt. Whisk it together to combine.

4. Your butter should now be melted, so take it out of the microwave and be prepared to mix in the sugars. Tip: when measuring your brown sugar, you want to cram as much into that cup measurement as possible! Pretty much exactly the opposite as you did with the flour. Pack it in, baby, pack, pack, pack! Add the brown sugar and white sugar to the melted butter and beat until smooth.

5. Then add the egg, egg yolk, and vanilla. Tip: When baking, it’s actually BETTER to use the artificial vanilla. When the real stuff get’s super heated (like, oh, 350 degrees or so) it actually loses some of it’s flavor! So feel free to be cheap here. It’s like my mantra, any way. Once the mixture is creamy, add in the dry ingredients and mix thoroughly.

6. Oooh, baby, baby. Ahem.. sorry about that. I got lost in the cookie dough madness for a second. Okay, now we’re going to add the chocolate chips. PAY ATTENTION! You only want to add about HALF of the chocolate chips now. Don’t be tempted to add all of them… trust me. Put aside 1/3 – 1/2 of the chocolate chips in a small bowl and mix the rest in with the dough. You’ll thank me in a minute… Tip: Milk chocolate chips taste the BEST, but if you find the cookies a little on the sweet side, substitute half of the chips with semi-sweet.

7. Don’t get all excited now that  your incredibly delicious dough is ready and waiting. Here is the rub: you need to stick that bowl of doughy goodness in your fridge for about an hour. If you bake it right now, you’ll end up with thin, frisbee-sized cookies that are not very appetizing (although, let’s be honest… anything involving chocolate is appetizing). So, stick that dough in the fridge, and walk away. Walk away before you are tempted above that which you can withstand. Oh, alright, have a little taste and THEN walk away. If you know what’s good for you, you’ll walk away now. Don’t worry, I’ll watch it for you. It’s not going anywhere. Come back in an hour.

8. Hey, you’re back! Wait… is that cookie dough on your cheek? Huh. Anyway, nab that bowl of chocolate chips that you put to the side, get out your baking sheets, and let’s start rolling! Tip: use a scoop to measure out balls which are uniform in size. This will prevent some from over-baking while others are undercooked. Okay, roll some dough to form a ball, then (ooh, you’ll love this) dip the top of the ball into the bowl of reserved chocolate chips. Then place a couple of inches apart on your baking sheet. This is what will give your cookies that “perfect” look. Stick them in a pre-heated 350 degree oven and bake for about 13 minutes. You want to remove them when the tops are just the tiniest bit shiny.

Voila! Everyone ooh and ahh with me for a moment.  These are melt-in-your-mouth good. I warn you, they will go fast. Sooo fast.

I hope you’ll try this out and enjoy the chocolatey goodness along with me!

Print
PERFECT Chocolate Chip Cookies!

PERFECT Chocolate Chip Cookies!

Ingredients

  • 2 Cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter, melted (yes, I said MELTED)
  • 1 Cup brown sugar
  • 1/2 cup white sugar (granulated)
  • 1 Tbsp Vanilla
  • 1 egg
  • 1 egg yolk
  • 1 1/2 Cups Milk chocolate chips

Instructions

  1. First, gather all of your bad boys together into one place. This is partly for convenience, and partly to be sure you HAVE everything in the house that you need BEFORE you start making the dough!
  2. Slap that butter into a microwave-safe bowl and start melting it. Okay, this went against everything I thought I knew about cookie-making. Melt the butter? Wha?!? Yes, melt that baby, melt it good!
  3. While that butter is melting (it’s okay, breathe, it will work out) you can start to combine your dry ingredients into another bowl. Tip: When measuring flour, take a large, heaping cup full, then use a ruler or other straight edge to carefully skim off the top. Do NOT do the “tap tap tap down” thing as you’ll compact the flour instead of getting 1 cup of light fluffy goodness. Add to the flour the baking soda and salt. Whisk it together to combine.
  4. Your butter should now be melted, so take it out of the microwave and be prepared to mix in the sugars. Tip: when measuring your brown sugar, you want to cram as much into that cup measurement as possible! Pretty much exactly the opposite as you did with the flour. Pack it in, baby, pack, pack, pack! Add the brown sugar and white sugar to the melted butter and beat until smooth.
  5. Then add the egg, egg yolk, and vanilla. Tip: When baking, it’s actually BETTER to use the artificial vanilla. When the real stuff get’s super heated (like, oh, 350 degrees or so) it actually loses some of it’s flavor! So feel free to be cheap here. It’s like my mantra, any way.
  6. Okay, now we’re going to add the chocolate chips. PAY ATTENTION! You only want to add about HALF of the chocolate chips now. Don’t be tempted to add all of them… trust me. Put aside 1/3 – 1/2 of the chocolate chips in a small bowl and mix the rest in with the dough. You’ll thank me in a minute… Tip: Milk chocolate chips taste the BEST, but if you find the cookies a little on the sweet side, substitute half of the chips with semi-sweet.
  7. Don’t get all excited now that your incredibly delicious dough is ready and waiting. Here is the rub: you need to stick that bowl of doughy goodness in your fridge for about an hour. If you bake it right now, you’ll end up with thin, frisbee-sized cookies that are not very appetizing (although, let’s be honest… anything involving chocolate is appetizing). So, stick that dough in the fridge, and walk away. Walk away before you are tempted above that which you can withstand. Oh, alright, have a little taste and THEN walk away. If you know what’s good for you, you’ll walk away now. Don’t worry, I’ll watch it for you. It’s not going anywhere. Come back in an hour.
  8. Hey, you’re back! Wait… is that cookie dough on your cheek? Huh. Anyway, nab that bowl of chocolate chips that you put to the side, get out your baking sheets, and let’s start rolling! Tip: use a scoop to measure out balls which are uniform in size. This will prevent some from over-baking while others are undercooked. Okay, roll some dough to form a ball, then (ooh, you’ll love this) dip the top of the ball into the bowl of reserved chocolate chips. Then place a couple of inches apart on your baking sheet. This is what will give your cookies that “perfect” look. Stick them in a pre-heated 350 degree oven and bake for about 13 minutes. You want to remove them when the tops are just the tiniest bit shiny.
  9. Voila! Everyone ooh and ahh with me for a moment. These are melt-in-your-mouth good. I warn you, they will go fast. Sooo fast.
https://howdoesshe.com/perfect-chocolate-chip-cookies/

Perfect Chocolate Chip Cookies every time

About Bobbi

I live in a little place called Medicine Hat, Alberta, Canada, and love being a Canuck! I married my very best friend 15 years ago and am a mother to four adorable girls who keep me on my toes constantly. Being a homemaker is my favorite occupation, though I'm also a portrait photographer and avid Project Lifer! Oh, and I LOVE working at HowDoesShe, sharing ideas for women, by women, on how to make the most out of our lives! It's amazing!

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Comments

  1. Weedwacker says

    Thanks for the recipe! I’ve been on a search for the perfect chocolate chip cookie, and can’t wait to try these. I have also found that a convection oven makes a BIG difference with cookies…it simply bakes them to perfection: tender on the outside, and a perfectly cooked soft inside.
    .-= Weedwacker´s last blog ..Smells =-.

    Reply

  4. Julie L says

    Cookie’s look incredible! I think I missed something though… when do you mix in the dry ingrediants? After you cream the sugar and the butter together? Or after you mix in the egg mixture? Just want to make sure mine come out PERFECT too! Thanks!

    Reply

  12. Meagan says

    This is almost exactly the same as my recipe (melted butter and everything!) I love this recipe. It does make the best cookies ever. My husband and friends will tell you that. And I actually love that you melt the butter because then you don’t have to worry about the butter being softened up to the right consistency. Thanks for the tips!

    Reply

  16. Makinzee says

    I usually do oatmeal cookies cuz I too haven’t found that one of a kind recipe. Love what dipping the ball into the choc chips does for the finished product. And your commentary is hillarious. Thanks for the post and esp the recipe. On my way to by my missing ingredient-choc chips of course!

    Reply

  17. josephine says

    This goes against every chocolate chip recipe I have ever used. And I just baked chocolate chip cookies last night for a back sale. I have to try this and no guarantee I will actually walk away though. Thanks.

    Reply

  19. honeebee52 says

    Hmm, I have never melted the butter either! Anxious to give these a try. I will also add a few white chocolate chips. Mmmm my favorite to mix white and milk chocolate!

    Reply

  20. Maysem says

    Hmmm…I reread step three a few times…sorry if I’m slow:P But are the sugars and melted butter being mixed in with the dry ingredients mixture or first mix the sugars and melted butter separately until smooth and then add the dry ingredients to it? Is the dry ingredients being added to the sugar/butter mixer before or after the eggs?

    Reply

  21. Bobbi says

    Hi all – I need to be clear about one step! I think I was distracted by the chocolate chips:) You whisk together the dry ingredients in one bowl, then add to the butter/eggs/sugar/vanilla mixture. Stick that in somewhere before the awesome mixing dough picture and you’ll be right as rain! 🙂
    .-= Bobbi´s last blog ..PERFECT Chocolate Chip Cookies! =-.

    Reply

  23. Ashlee says

    I’m in the process of giving these a try. I put it in the fridge for an hour but it still looking pretty soft, so I tried cooking a pan and they went flat as frisbees. Do you only need to chill for an hour or is it at least an hour maybe longer. I put the dough back in the fridge for a while longer and i hope that does the trick, and that i didn’t totally mess up or something!

    Reply

  24. CarrieMJ says

    There was an article in the NY Times about the perfect chocolate chip cookies. That recipe was a little time consuming because it called for the dough to rest from 24 to 36 hours before baking. This allows the flavors to meld and the butter & sugar to really combine for a deeper flavor. It also called for bread flour (either all or in combo with all purp, can’t remember). This made the cookies really puff up. This is our all time favorite choco chip cookie recipe. Unfortunately, it’s hard to not make the cookies right away because who wants to wait 2-3 days.

    Reply

    • maria says

      CarrieMJ, I make those too. It really does make a differnce to wait 24 hours. Make a double batch and freeze them, then you don’t have to wait the next time.

      Reply

  26. Stephanie says

    I cheat. I use about 2-4T instant vanilla pudding mix in my batter and you won’t end up with a Frisbee! I may just try the refrigeration next time…

    Reply

  28. Tiffany says

    Mine turned out flatter than a pancake. Maybe it’s just me, ever since I moved to Idaho all my cookies seem to turn out that way. On the upside, they do taste delicious. 🙂

    Reply

  30. Karen says

    Those are DELISH!!! They are as ‘chewy, melt-in-your-mouth, sweet, but not too sweet, dunkable, (and) munchable’ as promised. This recipe definitely gets a card in my recipe box.
    .-= Karen´s last blog ..Is it just me =-.

    Reply

  31. Diane says

    These sound great and I will definitely try them. My trick if you can call it that is to use both semi-sweet and milk chocolate chocolate chips (the more the merrier) and add some malt powder (the kind you would put in malted milks). It really makes a difference.

    Reply

  32. Di Ryan says

    OK, So I just made these cookies and they are AMAZING!!!!! I used half semi sweet and half milk chocolate chips. Oh my goodness! As if they weren’t yummy enough I placed some vanilla ice cream between two and Super Yum– homemade chocolate chip cookie ice cream sandwiches!!!

    Reply

  33. Brittany C. says

    Yep, you were right, these Are the PERFECT chocolate chip cookie!! Oh my yum!! I made them for GNO and they got gobbled right up. perfect, just perfect! This is my new go to chocolate chip recipe. THANK YOU SO MUCH!

    Reply

  34. Julie says

    Really a TABLESPOON of vanilla? That seems like a lot, but we’re going to go with it and see how they turn out! I’ve been on the hunt for my perfect recipe (I don’t even like to eat chocolate chip cookies so I’m not sure why I’m so obsessed) I thought I’d found it last week, but I’m going to give this one a try and compare! Thanks for the recipe!
    .-= Julie´s last blog ..Worth the wait! =-.

    Reply

  35. Jill McClure says

    I made these per your directions the first time and didn’t like them that much. I don’t like real thick and floury cookies. The second time I didn’t put the dough in the refrigerator and they were much better. I love the thin, gooey and crispy type cookies. Thanks for the recipe!

    Reply

  36. Jenifer says

    I looked at step three a couple of times and didn’t see where it said to add the dry ingredients to the butter. Does it matter if it’s before or after the sugar?

    Reply

  37. Kim says

    These look awesome! I use to wonder why the refrigerated toll house cookies tasted different than the homemade recipe, until I looked at the ingredients. Now I put 1TB of molasses in my cookies. I ALWAYS scoop them and freeze before baking. It makes them crisp on the outside and gooey inside. I can’t wait to try these, the melted butter intrigues me!

    Reply

  40. Rose White says

    hershey’s! I just hate how I really love Hershey’s! LOL. Thanks for sharing this recipe. Now, I have some other way how I can eat my Hershey’s chocolates! And my kids will definitely love these cookies. They’ll love it with a fresh glass of milk! Yum! Well, I also love it that way. LOL

    Reply

    • Sarah says

      April, my mom was on some sort of elimination diet, and anyway, they gave a recipe for egg replacer, and I thought I’d share it with you. I don’t know how it would go in this recipe especially since it calls for an egg and an egg yolk, but you can try it.

      Egg Replacement – equals one egg
      1/3 cup water
      1 Tbls whole or ground flaxseed

      Place the water and flaxseed together and allow to gel for about 5 minutes. This mixture will bind patties, meat loaves, cookies and cakes as well as eggs do, but it will not leaven like eggs for souffles or sponge cakes. Increase amounts accordingly for additional egg replacement.
      .-= Sarah´s last blog ..Recipes Galore! =-.

      Reply

  45. Andrea says

    I have been making these cookies for a dozen years or more, since they first appeared in Cooks Illustrated (although I do use 2 T more flour). They are indeed the best cookies evah!

    Reply

  46. Mindy says

    I made these today. They are still ‘resting’ in the fridge and hopefully havent drank all the beer while in there. Once its just hubby and I for the evening a few will be baked off. Cant wait!!

    Reply

  49. Peggy Witter says

    Thank you! I made this recipe years ago from the Cooks Illustrated magazine but lost it… argh!! Do you know how well the recipe would do if it was double or possibly even quadrupled? We have teenage boys, need I say more? 🙂
    (we do hide our dough in the back of the fridge overnight and it really makes a delicious cookies)
    Thanks once again!
    .-= Peggy Witter´s last blog ..The winds- they were a blowin =-.

    Reply

  52. Melanie Tiger says

    Those are truly perfect! I can’t say anything that goes wrong with those cookies. The recipe is very easy and simple. I can always make it after this comment. Lol. Thanks! Is this also taste good if my kids will put some toppings or it will just taste too sweet?

    Reply

  53. Becca B says

    I always have wondered in all of my baking… do you need to use real butter? Are they good with margarine? Thanks for your guidance!

    Reply

  55. doradufran says

    I make these the way Cooks Illustrated instructs – their secret is to brown the butter after melting it in a skillet – it gives the dough the richest toffee-like flavor, so good!!
    .-= doradufran´s last blog ..Healing the Gut =-.

    Reply

  56. Dawn says

    Couldn’t wait to make these cookies-they look so delicious and it’s true-they are! So yummy!! I almost missed the part about putting them in the fridge for an hour-glad I saw it at the last minute. I also didn’t follow your directions about getting all your ingredients together-mistake!! Thanks for the delicious recipe. I blogged about it and my son not sharing his chocolate chips here http://7alltogether.blogspot.com/2010/10/perfectyes-they-are.html

    Reply

  57. Ashley says

    Man…i followed strict instructions and mine didn’t come out looking anything like these! I’m disappointed!

    Reply

  59. Sarah says

    Just made these are THEY ARE the perfect CCC! I used half milk choc and half semi sweet chips. Made a double batch and froze little dough balls to make later. Hopefully they will be as good as these. Have you ever froze the dough to make them later? Thank you~Thank you~Thank you!!
    .-= Sarah´s last blog ..Fresh Apples =-.

    Reply

  61. Kim says

    This is very similar to a recipe I use and they are FABULOUS!!! My recipe calls for bread flour to give them a little chewier texture. These are the ONLY cookies I ever make!!!!

    Reply

  62. christa says

    I am about to make these luscious cookies…I’ve been on the hunt for the perfect chocolate chip cookie recipe and will let you know if this one fits the bill! 🙂

    Reply

  63. Novice Cookie Lady says

    I too was on the quest for the perfect cookie when I stumbeld on Alton Brown’s The Chewy recipe. With a few tweaks it became my HANDS-DOWN FAVORITE! He uses more flour and a hotter oven temp, and suggests (on the show, not the website) dark brown sugar as it makes for a richer chewier cookie. Though I have pasted his recipe here, I have found that the all-purpose flour, increased chilling time (more like 30 minutes in the freezer or 3 hours in the fridge), and a slightly decreased cooking time)solved the flat-as-a-pancake problem for me. I also make stack my dough a little higher (shaping more like an egg than a ball) to combat the flatteneing.

    I hope you enjoy it as mucas I do. 🙂

    flattening,2 sticks unsalted butter (melted)
    2 1/4 cups bread flour
    1 teaspoon kosher salt
    1 teaspoon baking soda
    1/4 cup sugar
    1 1/4 cups dark brown sugar
    1 egg
    1 egg yolk
    2 tablespoons milk
    1 1/2 teaspoons vanilla extract
    2 cups semisweet chocolate chips
    Bake @375 for 14 minutes, rotate 1/2 way.

    Reply

  67. christa says

    Okay, a word to the wise…do NOT use margarine on this recipe! I’m always one to skimp and use margarine instead of butter in recipes. Because of the directions to melt the butter, though, if you use margarine, your cookie dough will be thin and the cookies will turn out flat and crispy. Ask me how I know… 😉 lol

    Reply

  68. christa says

    A word to the wise…do NOT use margarine on this recipe! I’m always one to skimp and use margarine instead of butter in recipes. Because of the directions to melt the butter, though, if you use margarine, your cookie dough will be thin and the cookies will turn out flat and crispy. Ask me how I know… 😉 lol

    Reply

  70. Rebecca says

    The second batch of cookies are in the oven baking right now. The first batch turned out amazing. I’ve laready eaten 4 and they came out 10 minutes ago. These really are PERFECT

    Reply

  71. ann wedding favors says

    These cookies are perfect give aways for the parties especially for the wedding if the couple are thinking of an edible wedding favor. It is easy to cook and delicious to eat. Youngsters will surely love this.

    Reply

  72. Prissy says

    I just made the dough exactly as it says but it didn’t come out as thick. It’s more sticky. Why is that?

    Reply

  74. Kayla Durden says

    I tried the recipe needing a new one… the recipe I used in Alaska does not taste as good in California. Temperature and Altitude differences… bleh.

    I made your recipe, for some reason I added a tsp of honey as well since the prospect of 1/2 of white sugar did not seem enough sweetness for me. (my prior recipe had two cups sugar, this one only 1.5)

    I also used chunks instead of chips. I froze my dough in the freezer for two hours and then added peanut butter chips. The bake time, at 350, was more like 16 minutes (then again my dough balls were …man-sized because my boyfriend is 6’5 and 210 lbs… normal sizes do not work for him)

    They turned out really well, they were thick and tasty. I will definitely modify the recipe if I use it again. Thanks for posting, its a good one and better than my Alaskan family recipe.

    Reply

  75. Rochelle P says

    Um, wow. These definitely are THE Perfect Chocolate Chip Cookies. I made them with the kids yesterday, and I want to hide them for myself. I’ve made many chocolate chip cookie recipes, but this by far is the tastiest one I’ve tried. I want to make another batch with pecans soon! Thanks for sharing.

    Reply

  76. Racheal says

    My dough is in the fridge right now and I couldn’t help trying some! It tastes absolutely amazing even if it isn’t baked! I love chocolate and thank you so much for this awesome recipe.

    Reply

  77. Mitali says

    Oh I’ve favorited this recipe for a while now and my cookie dough is in the fridge. Just going to start baking them! So excited 😀

    Reply

  80. Cass says

    This recipe is the BEST! I have made them several times. Do not try to substitute butter with margarine or shortening.. Your cookies will go flat! I prefer the semi-sweet chocolate for a more chocolaty flavor. Yum!!

    Reply

  81. Heather says

    Thank you Bobbi these were so tasty! I wasnt sure when to add the dry ingredients as I didnt see that step in the instructions, and didnt scroll through the comments to see you said to mix in the butter with all the dry then just add sugar…so….I just mixed the dry together, then the wet, and then added the dry to the wet and then hand stired in the chips. I’m not sure if this made a difference but I didnt end up with flat pancake like cookies like some of the other reviewers, so Im guessing I did something right! ha Thanks again so much!!

    Reply

  82. Sbouyer4 says

    No offense but I don’t care for comments that the cookies look amazing and great. We all can see that. When I read comments I want to know that they’ve tried it and it worked and tasted great. I don’t have time to read and skip all those messages.
    Anyway sorry, just thought I’d get that out.
    This is the best of the best chocolate chip cookies. I’ve baked this for a year now. Everyone who’s had it is blown away. I’ve printed and emailed this recipe so many times for people. Try it and you won’t be disappointed!

    Reply

  85. darren says

    They are a hit!!!even though I did them wrong.LoL.it seems sugar is not considered a dry ingredient. after mixing with the flour I picked out by hand to cream with the butter.I also didn’t have time to put in the fridge so I chose the freezer.they flattened a lil but were awesome none the less.thanks for this.so do I have to give you credit if become famous for cookies???

    Reply

  86. Marcia Thornton says

    Just wanted to let you know, I have made the dinner rolls several time. I have been baking for years and years, but bread was just not my thing. These rolls, however, were very simple ( a little time consuming, but oh so worth it). They turn out great every time. I have a question on the chocolate chip cookies. Can I substitute self rising flour for the all purpose flour, baking soda and salt?

    Reply

    • Bobbi says

      You add it at the end of step 5 – once the butter/sugar mixture is creamy and you’ve added the eggs and vanilla, stir in the dry ingredients. Thanks!

      Reply

  89. María E. says

    OMG!! these cookies are AWESOMEEEEEEEEEEE… the taste so delicious,
    the only trouble that I got was that some of them got stuck but they’re perfect.

    Reply

  90. Nicole says

    I was so excited to bake these, I baked two batches but only the tops baked? 🙁 the insides and bottoms look wet. Any ideas?
    I am using a convection oven since my apartment doesn’t have a standard oven.

    Reply

    • Bobbi says

      I’m not sure what went wrong – I haven’t used a convection oven in a while. You could try upping the temperature a bit, or cooking longer at a slightly lower temperature

      Reply

  91. Caroline says

    This is the same recipe and same methods I used growing up. You are right though, it makes the perfect chocolate chip cookie!

    Reply
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