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+ servings
freshly baked cookies on a light blue plate
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5 from 1 vote

Chocolate Chip Cookies

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: 16
Calories: 4484kcal
Cost: 25.00

Ingredients

  • 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

Calories: 4484kcal | Carbohydrates: 852g | Protein: 64g | Fat: 91g | Saturated Fat: 50g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 346mg | Sodium: 1173mg | Potassium: 2329mg | Fiber: 25g | Sugar: 521g | Vitamin A: 707IU | Vitamin C: 1mg | Calcium: 680mg | Iron: 33mg