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This is my go-to chocolate chip cookie recipe—classic, chewy, and packed with chocolate. I tested a lot of versions before landing on this one, and it consistently delivers rich flavor, a soft center, and just the right amount of crisp on the edges. The dough freezes well, so you can bake them off when the craving hits.
Table of Contents
Chef Tips
- Fully cream your butter and sugar – Creaming the butter and sugar for a full 5 minutes on high introduces air and gives the cookies lift and texture.
- Chop your chocolate – Using chopped chocolate instead of chips to create pockets of melted chocolate and have a more even chocolate distribution throughout the cookie
- Freeze the dough – Freezing for at least 24 hours makes a big difference. The dough hydrates and the flavor deepens. You can then also keep the dough in the freezer and bake off just 1-2 whenever you have a cookie craving.
- Bang the pan – This helps flatten the cookies and create those signature bakery-style ripples. Bake, bang, repeat.
Ingredient Notes
- All-Purpose Flour – Standard flour gives structure. Be sure to measure it properly—too much will make the cookies dry and I always opt to measure via weight vs cups.
- Baking Soda + Baking Powder – A combo of both gives the cookies lift and spread.
- Kosher Salt – Balances the sweetness and brings out the chocolate. If using sea salt or iodized instead of kosher salt, use half the amount.
- Unsalted Butter – Use softened, not melted. Room temp butter creams better and helps with structure. You can speed up the softening process by microwaving for 10 seconds at a time until soft.
- Light Brown Sugar and Granulated Sugar– Use both to adds moisture, that signature chew, and crisp edges.
- Eggs – Bind the dough and give the cookies richness. Don’t substitute for the best results.
- Vanilla Extract – Adds depth, but can skip if you need to.
- Chocolate (300 g / ~1 ¾ cups) – I like to chop or pulse chocolate into small ¼–½” pieces so the chocolate is uneven and melty throughout. Use good quality chocolate (guittard or TCHO is my favorite!).You can use dark, semi-sweet, or a mix.
- Flaky Sea Salt (optional) – Sprinkled at the end after the cookies come out of the oven.
Storage Tips
- Fresh is best – I like to bake just what I’ll eat fresh, and then store the rest for later. Keep any leftover cookies in an airtight container at room temperature for up to 2–3 days.
- Freeze baked cookies – If you’re not planning to eat them within that window, freeze the baked cookies. Let them cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag or airtight container.
- Defrost as needed – When you want one, just take it out and let it sit at room temperature for 1–2 hours. No need to reheat—just defrost and enjoy.
- Room temp is key – These cookies are best enjoyed at room temperature. If you’ve stored them in the fridge, let them sit out before eating—otherwise, they’ll feel hard and lose their soft texture.
- Freeze the dough – You can also freeze the unbaked cookie dough. Cookie dough will last for up to 3 months in the freezer, and they’ll bake up as if you made the dough that week.
- Avoid staleness – Stale cookies aren’t worth it. Avoid eating cookies after 3-4 days after baking, and stick with freezing to keep them fresh.
FAQ
Yes. Freezing helps hydrate the dough, improves the texture, and deepens the flavor. It also prevents the cookies from overspreading while baking. A 24-hour freeze is ideal.
Yes! Bake them straight from frozen—no need to thaw. Just add 1–2 minutes to the total bake time.
I like to use a chopped chocolate bar for varied texture—some small shards, some bigger pools. You can use semi-sweet, dark, or a mix. Avoid waxy chocolate chips if you want that melty, bakery-style effect.
Banging the pan helps the cookies settle and form ripples. It creates those soft, crinkled centers with chewy edges. I bake for 10 minutes, bang, then finish with two short bake-and-bang rounds for texture.
Yes. You can make the dough and store it in the fridge for up to 3 days or freeze for up to 3 months. Scoop before freezing to make baking easier.
Cookies firm up in the fridge. Let them come to room temperature before eating, or else they’ll feel too firm and lose their ideal texture.
Yes! This recipe scales easily. If doubling, use a stand mixer with a large bowl to keep things easy.
Other great recipes:
- Peach Crisp Overnight Oats
- Chocolate Bark with Toasted Almonds
- Red Bean Pancakes and Charred Broccoli Hash
Recipe
Classic Crispy Chewy Chocolate Chip Cookies
Ingredients
- 444 g all-purpose flour, 3 ½ cups
- 1.25 tsp baking soda
- 1.5 tsp baking powder
- 0.5 tsp kosher salt
- 283.75 g unsalted butter, softened (1 ¼ cups, or 2 ½ sticks)
- 250 g light brown sugar, 1 ¼ cups, packed
- 225 g granulated sugar, 1 cup + 2 tbsp
- 2 large eggs
- 1 tsp vanilla extract
- 300 g chocolate, chopped or pulsed (~1 ¾ cups)
- Flaky sea salt, for topping (optional)
Instructions
- Combine the softened (not melted) butter and sugars in a stand mixer. Cream on medium-high speed for 5 minutes, until light and fluffy.283.75 g unsalted butter, 250 g light brown sugar, 225 g granulated sugar
- Pulse or chop the chocolate into small ¼–½” pieces and set aside.300 g chocolate
- Add the eggs and vanilla to the butter mixture. Mix on medium speed for about 2 minutes, until fully incorporated.2 large eggs, 1 tsp vanilla extract
- Add the flour, baking soda, baking powder, and salt. Stir on low speed until just combined—do not overmix.444 g all-purpose flour, 1.25 tsp baking soda, 1.5 tsp baking powder, 0.5 tsp kosher salt
- Add the chopped chocolate and mix on low speed until evenly distributed.
- Scoop the dough using a 2” cookie scoop (medium size). Place the scooped cookie dough on a parchment lined sheet tray. The recipe should yield 18 cookies.
- Freeze the portioned dough for at least 24 hours.
- When ready to bake, place the cookies on a parchment lined sheet tray, with at least 2” in between each cookie and the edge of the pan. Bake at 350°F for 10 minutes.
- Bang the pan to flatten slightly, then bake for another 2 minutes.
- Repeat the bang + 2-minute bake once more. Final bake time: 14 minutes total.
- Sprinkle with flaky sea salt. Let cool for at least 15 minutes before serving.Flaky sea salt
