I love these Chocolate Chip Cookies. After years of searching for the perfect version, this recipe finally delivers: chewy and soft with a balance of semi-sweet and milk chocolate that feels just right.
Chocolate Chip Cookie Recipe
This recipe originally appeared in 2010–2011 and was updated with new photos and notes on December 12, 2020.
Chocolate chip cookies are a classic for a reason. For me, the ideal cookie is warm, fresh, loaded with chocolate, crisp just enough at the edges, and still tender and slightly underbaked in the center so it’s soft without collapsing. This recipe creates exactly that cookie every time.
This makes a large batch — easily three dozen, depending on how big you make the cookies — which is perfect for sharing, freezing, or baking on demand. I keep the dough chilled and bake a few at a time so everyone gets a freshly baked cookie whenever they want one.
Why You’ll Love This Recipe
- Thick and Chewy Texture – Bread flour plus chilling time adds structure and chew, giving a bakery-style bite.
- Deep Caramel Flavor – Dark brown sugar provides moisture and a hint of molasses for depth.
- Chocolate in Every Bite – A mix of semi-sweet and milk chocolate chips makes each bite indulgent.
- Make-Ahead Dough – The dough improves after chilling, so you can prep ahead and bake fresh batches as needed.
- Soft Centers on Purpose – Pulling the cookies as soon as the edges brown preserves a tender, slightly gooey middle.
Also great to try: Cornflake Cookies!
Recipe Shopping List
Before you start, here’s an overview of the pantry and fridge items you’ll need. For exact amounts, see the ingredient list below.
- Unsalted butter – the base for rich flavor and proper spread.
- Dark brown sugar – for moisture, chewiness, and caramel notes.
- White sugar – helps crisp the edges and balance sweetness.
- Whole eggs – provide structure and stability.
- Egg yolks – add extra richness and a softer center.
- Vanilla extract – enhances the overall flavor; real vanilla is best if available.
- Bread flour – increases chew and thickness; can be partially substituted with all-purpose.
- All-purpose flour – balances the dough for the right texture.
- Salt – sharpens sweetness and boosts chocolate flavor.
- Baking soda – assists browning and spread.
- Baking powder – gives a touch of lift so cookies aren’t dense.
- Semi-sweet chocolate chips – classic chocolate flavor that isn’t overly sweet.
- Milk chocolate chips – melt into creamy pockets for extra indulgence.
Craving variety? Try Thumbprint Cookies another time.
How To Make This Recipe
Below is an overview of the method. Full ingredient amounts and step-by-step instructions are provided in the recipe card further down.
- Cream Butter and Sugars: Beat unsalted butter with dark brown sugar and white sugar until light and fluffy, about 4–5 minutes.
- Add Eggs and Vanilla: Mix in whole eggs one at a time, then the extra yolks, and finally the vanilla until smooth and uniform.
- Combine Dry Ingredients: Sift or whisk together bread flour, all-purpose flour, salt, baking soda, and baking powder. Add to the mixer on low speed and combine just until no streaks of flour remain.
- Fold in Chocolate: Stir in semi-sweet and milk chocolate chips so they’re evenly distributed.
- Chill, Scoop, and Bake: Chill the dough at least 4 hours (overnight is best). Roll into 1-inch balls, place on a lined sheet, and bake at 325°F for 10–13 minutes until the edges just begin to brown. Let cookies cool on the pan a few minutes before transferring to a rack so the centers finish setting while staying soft.
For a different mix, try an Everything Cookies version.
Recipe FAQ
Store completely cooled cookies in an airtight container at room temperature for 3–5 days. Adding a slice of bread to the container helps keep them soft.
Warm an individual cookie in the microwave for 10–15 seconds or reheat a few in a 300°F oven for a couple of minutes.
Yes. Chill dough up to 72 hours, or roll into balls and refrigerate on a tray; bake as needed. Dough improves with longer chill time.
Freeze dough balls on a sheet tray, then store in a freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time. Baked cookies freeze well too—wrap tightly before freezing.
Use chopped chocolate instead of chips for larger puddles, add toasted nuts for crunch, or brown half the butter and cool it before creaming for a toasty depth of flavor. If you brown butter, keep the dough chilled longer so it firms back up before baking.
Pin For Later
Chocolate Chip Cookies
A favorite chocolate chip cookie recipe: chewy, soft, and loaded with two kinds of chocolate. These are bakery-style and perfect for sharing or freezing in advance.
Ingredients
- 1 ½ cups unsalted butter
- 2 ½ cups packed dark brown sugar
- ½ cup white sugar
- 2 large eggs
- 2 egg yolks
- 2 ½ tablespoons vanilla
- 2 cups bread flour
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 2 cups semi-sweet chocolate chips
- 2 cups milk chocolate chips
Instructions
- Cream the butter and both sugars in a stand mixer until light and fluffy, about 4–5 minutes. Add the eggs one at a time, mixing well after each addition. Add the egg yolks and vanilla and mix until smooth.
- Sift or whisk the bread flour, all-purpose flour, salt, baking soda, and baking powder. Add the dry ingredients to the butter mixture on low speed and mix until just combined. Avoid overmixing.
- Fold in the semi-sweet and milk chocolate chips so they’re evenly distributed throughout the dough.
- Cover the dough and chill in the refrigerator for at least 4 hours; 24 hours is ideal for flavor and texture.
- When ready to bake, preheat the oven to 325°F. Roll the chilled dough into 1-inch balls and place on a lined baking sheet. Bake 10–13 minutes until the edges are just beginning to brown and the centers still look slightly soft. Allow cookies to rest on the pan a few minutes, then transfer to a wire rack to finish cooling.
Nutrition Information (estimated)
Yield: 36 | Serving Size: 1 cookie
Calories: 286 | Total Fat: 14g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 115mg | Carbohydrates: 38g | Fiber: 1g | Sugar: 25g | Protein: 3g
Nutrition data is an estimate. Consult a trusted source for medical or dietary needs.