Brown Butter Bakery Style

Soft C
Chocolate Chocolate
Chip
Chip Cookies Chip Cookies

BEST Chocolate Chip Cookies

by Jenna / 650 Comments

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This is without-a-doubt your new go-to

chocolate chip cookie recipe and for so many
reasons! The dough does not need to be
chilled, they can be mixed by hand, and they
turn out perfect every single time. They have
a rich flavor and are soft on the inside but
crisp and chewy on the outside. I’ve also
included my top cookie bake tips to ensure
your cookies turn out just right!

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What makes these the best

chocolate chip cookies?
When I think chocolate chip cookie, this is the
exact cookie I picture. They’re soft and melty
on the inside, crispy and chewy on the
outside, spread beautifully in the oven, and
are loaded with chocolate chips. Oh, and let’s
not forget the sea salt on top!

But the reason why I love this recipe so much

is because of how quick and easy they are to
make. Usually to get the most flavor out of
your cookies, the dough is chilled overnight.
This helps the flour fully absorb, giving you a
cookie with a chewier texture and stronger
flavor.

With these cookies, you can all that flavor and

texture but without the chill time! Right after
the dough is mixed, they’re ready to scoop
and bake.

Another major reason why this recipe is SO

good is that you don’t need special mixing
equipment. All you need is a bowl, a whisk,
and a rubber spatula. So not only is the
dough quick to make, but clean up is also
super fast.

In the end you’re left with the perfect

chocolate chip cookie. Each bite just melts in
your mouth, and the sound of sinking your
teeth into this cookie is something you just
have to experience to understand!

Chocolate chip cookie recipe

baking tips
I have made maaaaannnyy cookies in my day,
and it’s even the largest dessert category on
my blog. Throughout the years, I’ve picked
up some important tips and tricks to ensure
my cookies turn out perfect every time. Here
are some of my secrets so you too can up
your cookie baking game:

1. Properly measure the flour – I say this in

every post, and for good reason. It’s the
number one reason why most recipes fail,
especially for cookies. If there’s too much
flour, the cookies will turn out dry and they
will not spread. If you can, measure the flour
with a food scale. Otherwise, to ensure you
use the exact amount needed, gently spoon
the flour into your measuring cup and level if
off with a flat edge. If you scoop directly into
the flour container, it packs it down into the
cup which could leave you with 1/4 cup or
more of added flour.

2. Know your butter – The type of butter you

use can make a big difference. You would
think that a really high-quality European style
butter would make this recipe even better,
and you may be right. But most cookie
recipes are made with basic unsalted butter.
If you try to use something that’s a bit more
rich, it can throw off the entire cookie.
Different butters have different water to fat
ratios. If your butter contains too much fat, it
could cause the cookies to be too soft,
greasy, or spread too much in the oven.
When it doubt, stick with plain old unsalted
butter.

3. 2 sugars are better than 1 – There’s a

reason why I choose to use both light brown
sugar and granulated sugar in this recipe, so
don’t make any substitutions. The molasses in
the light brown sugar is what gives these
cookies that soft but chewy texture. On the
other hand, granulated sugar is what gives
you that golden and crisp ring around the
edge. Utilizing both sugars is what gives you
a well rounded cookie, one that’s soft in the
middle and chewy on the oustide.

4. The larger the scoop, the better – Not

only do I just desire a bigger cookie, but
large cookies bake much better than smaller
cookies. 2oz is the sweet spot, so I highly
recommend adding a 2oz scoop to your
baking kit. Otherwise, you can use 1/4
measuring cup which is also equal to 2oz.
Larger cookies bake better because there’s
more surface area to cover. It takes the heat
of the oven much longer to penetrate the
center of the cookie. So as it heats, the outer
layers of the dough begin to melt, darken,
and crisp while the center stays soft and
tender. With a smaller cookie, this process
happens too quickly and there just isn’t
enough dough in the center of the cookie for
you to achieve that soft and gooey texture.

5. Don’t over bake – The cookies are ready

when they look exactly like the picture above
(and this goes for most cookies). You always
want to pull the cookies when the edges are
golden brown and the center looks pale,
puffed, and slightly underdone. What most
people don’t realize is that cookies continue
to bake outside of the oven. It’s not much, but
the residual heat transforms the center of the
cookie from goopy and doughy to soft and
melty. Then, as they cool, they will deflate and
flatten. This compacts that soft and slightly
underdone center, giving you the PERFECT
texture right in the middle.

6. Don’t skip the sea salt – A light sprinkling

of sea salt on top of warm chocolate chip
cookies makes a world of a difference. The
salt helps balance out the sweetness of the
cookie, but also brings forward that
chocolate flavor. Just that tiny pinch gives the
cookies a much stronger flavor, and once you
try it you’ll never go without it!

How can I make these cookies

gluten free?
I don’t recommend tweaking this recipe,
because you don’t mess with perfection! But I
do have a dedicated gluten free chocolate
chip cookie recipe that is SO good. I’ve had
people tell me they can’t even tell they’re
gluten free!

Can I freeze the cookie dough?

Yes! Scoop the cookie dough and chill the
dough balls until they’re semi-firm (about 1
hour). Then place the dough balls into a
freezer safe container or bag and store for up
to 1 month. When you’re ready to bake a
cookie, preheat the oven to 340F (yes, 10
degrees lower), and bake for an additional 2-
3 minutes. The lower temperature will
prevent the edges from browning too
quickly.

How long do these chocolate

chip cookies last?
Store the cookies in an air tight container at
room temperature for up to 6 days. If you
want to keep them soft, place a slice of white
bread in the container with the cookies. This
will help prevent them from drying out.

For more of my top chocolate

chip cookie recipes, check out
my:
Butter Pecan Chocolate Chip Cookies
Salted Butterscotch Chocolate Chip
Cookies
Peanut Butter Chocolate Chip Cookies
Gluten Free Chocolate Chip Cookies
Salted Caramel Chocolate Chip
Cookies

Make sure to tag me @butternutbakery

on Instagram and comment below if you
make these Chocolate Chip Cookies. To
pin this recipe and save it for later, you can
use the button on the recipe card or on any
of the photos above. Happy baking!

Watch how to make the best

chocolate chip cookies: