Chocolate Chip Cookies
I LOVE these Chocolate Chip Cookies. I had forever been searching for that PERFECT recipe, and once I made these I knew I HAD it. These have the perfect combination of chewy + soft, and the combination of semi-sweet with milk chocolate is PERFECT.
Chocolate Chip Cookie Recipe
This recipe was originally posted sometime during 2010 or 2011, in one of my first years of blogging. I updated it today, December 12, 2020, with new photos and updated text.
Chocolate chip cookies are iconic. They are definitely my favorite of all cookies, but I need a really specific chocolate chip cookie for it to qualify. They have to be warm, they have to be fresh, packed with chocolate and just crispy enough around the edges but just BARELY done in the middle so they are SO SOFT you are a little afraid it is going to fall apart, but doesn't.
That's the kind of cookie this produces, and it has gone into my permanent list of "things I'd put on my imaginary restaurant menu if I had a restaurant".
This makes a huge batch. HUGE. At least 3 dozen, depending on how big you make them. Which, for me, means that everyone and their neighbor got cookies yesterday when I was baking. They are delicious. Perfectly chewy and crisp just enough to leave you wanting more. I usually keep the dough in the fridge and bake them as needed for the kids. There is nothing like a freshly baked cookie!
Why You'll Love This Dish
- Thick And Chewy Texture - Bread flour plus chill time gives that bakery bite.
- Deep Caramel Flavor - Dark brown sugar brings richness and a hint of molasses.
- Chocolate In Every Bite - Two kinds of chips make the cookies extra loaded.
- Make-Ahead Dough - Chill overnight and bake when you want fresh cookies.
- Soft Centers On Purpose - Pulling them early keeps the middle tender and gooey.
Try these incredible Cornflake Cookies too!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Unsalted Butter - Rich base flavor and the right spread; salted works if you reduce added salt slightly.
- Dark Brown Sugar - Adds moisture, chew, and caramel depth; light brown sugar works, yet the flavor is milder.
- White Sugar - Helps crisp the edges and balances the chew.
- Whole Eggs - Build structure and help the cookies hold shape.
- Egg Yolks - Extra richness and chew; the yolks are key for that soft center.
- Vanilla Extract - Big warm flavor; use real vanilla if you can since it shows up in every bite.
- Bread Flour - Adds chew and thickness; you can use all AP flour, yet the cookies spread more.
- All-Purpose Flour - Keeps the dough balanced so it's chewy, not tough.
- Salt - Sharpens the sweetness and boosts the chocolate flavor.
- Baking Soda - Helps the cookies spread and brown.
- Baking Powder - Adds a little lift so they don't bake up dense.
- Semi-Sweet Chocolate Chips - Classic chocolate chip flavor that isn't overly sweet.
- Milk Chocolate Chips - Creamier, sweeter chocolate that makes the cookies extra indulgent.
Have some Thumbprint Cookies!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Cream Butter And Sugars: Beat butter, 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 yolks, then vanilla until smooth.
- Mix Dry Ingredients: Sift bread flour, all-purpose flour, salt, baking soda, and baking powder. Add to the mixer on low just until combined.
- Fold In Chocolate: Stir in semi-sweet and milk chocolate chips.
- Chill, Scoop, Bake: Chill dough at least 4 hours (overnight is best). Roll into 1-inch balls, bake at 325°F for 10-13 minutes until edges just start to brown. Cool on the pan a few minutes before moving.
Try my Everything Cookies, too!
Recipe FAQ
Store cooled cookies in an airtight container at room temp for 3-5 days. Add a slice of bread to the container if you want them softer.
Warm individual cookies in the microwave for 10-15 seconds, or heat in a 300°F oven for a few minutes.
Yes. Chill the dough up to 72 hours. You can also roll into balls and refrigerate on a tray, then bake in batches.
Freeze dough balls on a sheet tray, then store in a freezer bag up to 2 months. Bake from frozen, adding 1-2 minutes. Baked cookies freeze well too, just wrap tightly.
Swap in chopped chocolate for bigger puddles. Add toasted nuts if you like crunch. For extra flavor, brown half the butter and cool it before creaming, then keep the dough chilled longer so it firms back up.
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Chocolate Chip Cookies
These chocolate chip cookies are my favorite version. They are chewy and soft and packed full of two different kinds of chocolate. I'll never use another CCC recipe!
Ingredients
- 1 ½ cups butter, unsalted
- 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 butter and sugars in a stand mixer until light, fluffy, and creamy, about 4-5 minutes. Add eggs one at a time and mix well after each addition. Add vanilla and mix.
- Sift together all dry ingredients and slowly add to the batter mixing on low while doing so. When well combined, mix in chocolate chips.
- Put all cookie dough into fridge for at least 4 hours. 24 is better, but 4 will do in a pinch.
- Take out and roll lightly into 1" balls, place on a cookie sheet lined with non-stick foil, bake at 325 for 10-13 minutes. Take out when the outside edges are JUST starting to brown for a softer, chewier cookie. Leave in another minute or so if you like them a bit crunchier.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 286Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 115mgCarbohydrates: 38gFiber: 1gSugar: 25gProtein: 3g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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