Chocolate Chip Cookies

freshly baked cookies on a light blue plate

5 from 1 vote

There's something magical about a perfectly crafted chocolate chip cookie – especially one that's thin, chewy, and loaded with melty chocolate in every bite. After years of testing and tweaking, I'm excited to share what I believe is one of the best cookie recipes of all time.

Course: american

Cuisine: American

Keyword: peanut butter chocolate chip cookies

Servings:

Calories: 4484kcal

Author: Wendi Spraker

Cost: 25.00

Ingredients

1½ cups light brown sugar packed for proper measurement
½ cup granulated sugar
2 sticks 1 cup butter, melted and slightly cooled
2 large eggs room temperature
2 tablespoons milk
2 teaspoons vanilla extract
3 cups all-purpose flour
Pinch of salt
¾ teaspoon baking soda
½ teaspoon baking powder
1 tablespoon cornstarch
1 cup semi-sweet chocolate chips
1 milk chocolate bar roughly chopped

Instructions

Line your baking sheets with parchment paper and preheat your oven to 350°F (175°C).
Mix Wet Ingredients In a large bowl, combine the melted butter with both brown and white sugars. Whisk until the mixture is smooth and the sugars are well incorporated. Add the eggs one at a time, mixing well after each addition. Pour in the milk and vanilla extract, then whisk until the mixture is smooth and slightly lighter in color.
Combine Dry Ingredients In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and cornstarch. This ensures even distribution of the leavening agents throughout the dough.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chocolate chips and chopped chocolate bar pieces, reserving some for topping the cookies.
Fold in the chocolate chips and chopped chocolate bar pieces, reserving some for topping the cookies.
chill the dough for at least 30 minutes, or ideally overnight. This allows the flour to hydrate properly and the flavors to develop fully.
Scoop chilled dough using a 3-tablespoon cookie scoop onto the prepared baking sheets, leaving ample space between each cookie. Press additional chocolate pieces onto the tops of the cookie dough balls.
Bake for 7-9 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.

Video

Notes

Room temperature ingredients are crucial - especially butter and eggs.
Should be slightly tacky but not sticky. Chill dough 24-72 hours for better flavor and texture.
Look for golden brown edges with slightly underbaked centers
Remove from oven when centers look almost done (they'll continue cooking)
Let cool on pan 5 minutes before moving
Use Real butter (no substitutes)
Use High-quality chocolate (chips or chopped bars)
Use Fresh brown sugar for proper moisture

Common issues:

Too flat: Warm dough or too little flour
Too cakey: Too much flour or overmixing
Hard/crispy: Overbaking or wrong sugar ratio

Nutrition