Best Chocolate Chip Cookies Ever

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Best Chocolate Chip Cookies – Chocolate chip cookies from scratch are my favorite dessert. Easy to make, they're slightly crispy around the edge, soft and chewy in the middle.

chocolate chip cookies stacked on brown paper bag with chocolate chips and blue mug of milk

Chocolate Chip Cookies from scratch are the one dessert I love to make the most. Partly because this is such an easy recipe, but also, there's just something so delicious about a batch of homemade chewy chocolate chip cookies.

The following recipe is adapted from an old cookbook we received as a wedding gift from Dan's Gram, one of the best gifts we've ever received. It's the 1st printing 1972 Pennsylvania State Grange Cookbook, and in it are recipes from women and families all over the state of PA, over 1500 recipes to be exact.

Just about every recipe I can remember making from this cookbook has been amazingly delicious. This particular chocolate chip cookie recipe has been our absolute favorite.

chewy chocolate chip cookies on brown paper bag with chocolate chips and cold milk

If you love oatmeal cookies AND soft chocolate chip cookies, combine them together to make the best oatmeal chocolate chip cookies. Yum!

More cookie recipes you may enjoy: Soft and Chewy Monster Cookies and Oatmeal Raisin Cookies.


If you’d rather skip all of my baking tips, important baking info for this recipe, and similar recipe ideas – and get straight to the deliciously easy chocolate chip cookies recipe – just scroll down to the bottom, where you’ll find a printable recipe card with a longer how-to video.


  • I substitute unsalted butter (NOT margarine) for shortening. If you use margarine, your cookies will not be the same.
  • You can use light brown or dark brown sugar, but here's a tip… I highly recommend light brown because it makes a more raised cookie with a slightly crispy edge and soft, chewy middle. Dark brown makes a flatter cookie with a crunchier, chewier texture.
creaming butter and brown sugar for chocolate chip cookies from scratch, in large white mixer
  • I use a heaping teaspoon of salt.
  • As for chocolate chips… I use a full 12-ounce bag of chocolate chips. The more chocolate, the merrier.
  • Lastly, while it's not required, I prefer to chill the cookie dough for about 2 hours before baking. This makes a very chewy cookie.
soft chocolate chip cookies stacked with melted chocolate chips and bite taken out of cookie


Before you get started, gather your ingredients… You’ll need unsalted butter, light brown sugar, pure cane sugar, eggs, vanilla extract, unbleached all-purpose flour, baking soda, salt, and chocolate chips. Nuts are optional.


While you can use any kind of chocolate chips you prefer, including milk chocolate chips, I highly recommend semi-sweet chocolate chips.

In fact, this is one recipe where I tend to be brand loyal because I prefer to use Ghirardelli Semi-Sweet Chocolate Chips. They make the best chocolate chip cookies ever.

But as you can see in my longer, how-to video in the recipe card below, I don't always have them on hand. So whatever you have, whether it's semi-sweet, your favorite brand, or not… They'll work just fine.

Mixing chocolate chip cookie dough with large white mixer


Cream together (or mix together) the unsalted butter, brown sugar, and pure cane sugar. Again, I highly recommend light brown sugar. Add the eggs and vanilla extract to your creamed mixture, mixing well.

In a separate mixing bowl, you'll need to sift the flour, baking soda, and salt together. Mix the sifted dry ingredients into the creamed mixture.

sift dry ingredients into white mixing bowl for chocolate chip cookie recipe

Add the chocolate chips, thoroughly mixing the chocolate chips into the dough.

At this point, nuts are an optional add-in. We've used walnuts, but pecans would be delicious too.

Chill the cookie dough for about 2 hours or more.

scooping chocolate chip cookie dough onto cookie sheet

Using a cookie scoop, drop cookies onto your cookie sheet. Bake at 375° for 10-11 minutes, or until the cookies are lightly golden and done.

When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.

Serve with a nice tall glass of ice cold milk; or make into ice cream sandwiches with vanilla ice cream.


When you store cookies, place a piece of bread in the cookie jar with them. This will keep your cookies soft and chewy, especially if they browned a little too much while baking.

homemade soft chocolate chip cookies on brown paper bag and cookie sheet, served with blue mug of cold milk


Grab a cookie and enjoy when you bake up a batch of chewy peanut butter cookies. And one of my family's favoritte recipes are my grandma's famous chocolate sandwich cookies.

If you prefer white chocolate in your cookies, Sugar Dish Me has a scrumptious recipe for Marry Me Cookies with white chocolate and macadamia nuts. And if you're trying to stay on the wagon, Moscato Mom has you covered with these yummy keto chocolate chip cookies.

chewy chocolate chip cookies from scratch


Mixer or Hand Mixer – Your mixer will be your best friend if you love to bake.

Measuring Spoons and Cups – for measuring out your ingredients.

Large Mixing Bowl – You’ll need a bowl if you’re mixing by hand or with a hand mixer. It also comes in handy when sifting.

Sifter – for sifting the dry ingredients together.

stack of the best chocolate chip cookies ever on a brown paper bag

Cookie Scoop – I wasn’t sold on my cookie scoop at first; Dan wanted me to use it, but I was used to just using a spoon and my fingers. But he was right… It saves dough, makes a smaller cookie, and lends to a rounder cookie.

Cookie Sheet – Mine comes in handy for so many things, including baking cookies.

Cookie Spatula – for removing the hot cookies from the cookie sheet.

Wire Rack – This allows the cookies to rest and cool before you put them in the cookie jar.


If you love this chocolate chip cookie recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

Best chocolate chip cookies recipe ever


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Yield: 36 servings

Best Chocolate Chip Cookies Ever

chocolate chip cookies stacked on brown paper bag with chocolate chips and blue mug of milk

Chocolate chip cookies from scratch are my favorite dessert. Easy to make, they're slightly crispy around the edge, soft and chewy in the middle.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 1 cup unsalted butter
  • 3/4 cup light brown sugar
  • 3/4 cup pure cane sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups unbleached all-purpose flour, *
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt, heaping
  • 12 ounces semi-sweet chocolate chips


  1. Pre-heat your oven to 375°F.
  2. Cream together (or mix together) the unsalted butter, brown sugar, and pure cane sugar. 
  3. Add the eggs and vanilla extract to your creamed mixture, mixing well.
  4. In a separate mixing bowl, sift the flour, baking soda, and salt together.
  5. Mix the sifted dry ingredients into the creamed mixture.
  6. Add the chocolate chips, thoroughly mixing the chocolate chips into the dough.
  7. Chill the cookie dough for about 2 hours or more (this step is totally optional, per explanation in the post above).
  8. Using a cookie scoop, drop cookies onto your cookie sheet.
  9. Bake at 375° for 10-11 minutes, or until the cookies are lightly golden and done.
  10. When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.
  11. Serve with a nice tall glass of ice cold milk.


*Measure the flour before sifting.

Nuts are an optional add-in. We've used walnuts, but pecans would be delicious too.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 154Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 83mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 2g

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soft chocolate chip cookies recipe
chewy chocolate chip cookies recipe

102 thoughts on “Best Chocolate Chip Cookies Ever”

      • Hi, I just made a batch of these cookies and they turned out wonderful, I love them a little crispy and they were crispy on the outside, chewy on the inside. Followed the recipe as written. Thanks for sharing.

      • Some poeplease don’t know how to properly measure out dry ingredients if they are nothe use to baking. Don’t worry. I’m sure the recipe is perfect. I’m trying them tonight?

        • Hey Charley, actually I just baked these again this past week. And yes, if you let the dough chill, it’ll make for a much chewier cookie. I actually am going to be adding this into the recipe very soon. You can bake them right after too; but they’re a heck of a lot better after chilling the dough for a couple hours.

  1. I used this recipe with my friend and they came out dry and tasting more like chocolatey biscuits than a cookie, now our friends and boyfriends will think we are failures and never trust us to bake again. disappointed.

    • Hmmm, not sure what might have happened. I’ve made this recipe for close to 15 years now, and they’ve been a keeper as far as chocolate chip cookies go. I’m sorry yours didn’t turn out right… I wish I knew what happened.

    • Really? Your ‘friends and boyfriends’ have NO trust in you now,,,all over a cookie? And it’s the recipe’s fault? That is so ridiculous it cracks me up!
      By the way, I made the cookies and they were absolutely wonderful. My friends and family trust me more than ever now. ;)

  2. My 3 year old and I made these today, followed the directions and everything. And they are perfect. Good recipe love!

  3. I’ve been searching for the perfect chocolate chip cookie for what our family likes. After many failed attempts I figured I’ve give these a try. They are PERFECT! Exactly what we love, a little crunch with a soft chewy inside. I’m not sure what the other commenters did wrong, but we loved them! Delish!

  4. I am not much of a baker so I don’t know what the difference is between light and dark brown sugar, what do you mean by the texture will be different?

    • Susie, no problem! I just mean the texture of the cookie will be different. So, when I use light brown sugar in these cookies (which I prefer), they’re more of a lighter color with a chewy center and crisper edges. When I use dark brown sugar, they tend to be a darker cookie with a much flatter, chewier (or crispier, depending on how long you bake them) texture all around. It really makes a difference.

  5. Just made these as an early Thanksgiving treat for my brothers. They LOVE them and they came out exactly as you described (I also did the shortening instead of the butter). Thank you for the wonderful recipe. This is the first time I baked cookies from scratch and I’m glad I used your recipe! <3

  6. Basically, this is the Toll House recipe, just with twice the vanilla and half the baking soda. So, a classic cookie! Those sound like good changes, too. Toll House cookies bake 8-10 min., but at the same temperature. Maybe they assume a smaller cookie – but where’s the fun in that?

    • Elaine, I’m not sure… It’s been forever since I made the Toll House recipe, but these do taste like a classic cookie; we’ve made them for years. I totally agree! Where’s the fun in a smaller cookie?! lol

  7. I have been looking for the perfect recipe for a long time, chocolate chip cookies are my fave, but I could never get then quite right. Over the summer I baked these with my kids and they were PERFECT! !! Baking tonight for Christmas :)

  8. Actually, it’s an old recipe I adapted from the Pennsylvania Grange cookbook, as I mentioned in the post. It may be similar, though; I’m not sure, as I haven’t made the Toll House recipe in a very long time.

    • Oh no, Britt. One thing that does make a difference is whether you used butter or margarine… I know margarine will do that, just from past experience. But if you followed exactly, I’m not sure what would have caused that. We’ve made them for years, and they’re always chewy.

    • Hi Anna, for this post, yes, I probably used around 2 tbsp. I prefer to make bigger chocolate chip cookies; but sometimes I’ll make smaller, using my cookie scoop. Just depends on my mood.:)

  9. Trying these out now! I’ve got 6 minutes left on my timer.
    I’m wanting to bake like 200 or so for my wedding if these turn out to be what I’m looking for =D I think they are!
    Just one question, will they freeze well? My wedding is on the 24th, and I’m wanting to get these knocked out this Sunday. Baked. Bagged. And in the freezer. Then maybe thaw them the night before the wedding? I plan to get self-adhering treat bags and do 2 cookies per bag.
    I’m looking for suggestions:)

    Can’t wait to try them! Thank You for sharing!


    • Hi Trynnity! First of all, congratulations on your upcoming wedding! How exciting! You know, I’ve never frozen this particular recipe, but I don’t see why it wouldn’t work. I would probably test with a small batch first (which is what it sounds like you’re doing). That sounds like a wonderful li’l treat for your wedding. I would use a cookie scoop too, so you can get a bit smaller cookie and maybe make the cookie dough stretch. I can’t wait for you to try them. I hope you love them! Thank you!

  10. This cookie recipe is AMAZING. I have made it numerous times and it never disappoints! I do sprinkle kosher salt onto each cookie before baking. It takes it to a whole new level! Everyone loves them! Thanks for a great recipe!

  11. Ive made many different recipes of chocolate chip cookies, and these cookies tasted great but fell flat as soon as I took them off the cookie sheet. I personally like a fluffier looking cookie.

    • Hi Steph! A lot of things can contribute to a flatter cookie, things like dark brown sugar vs. light, etc. Also, more white sugar and less brown sugar lends to a fluffier, more cake-like cookie. My oldest is the same way; he really likes a fluffy cookie. Mine usually turn out somewhere in the middle, between chewy and cake-like. I hope this helps!

  12. One item not covered here- what SIZE Egg? My husband likes buying large or extra large eggs and from my moms great to “not the best” chocolate chip cookie batches usually has been size egg difference. Thanks.

  13. I don’t know what a couple of people are talking about. I made this per the recipe and they turned out HEAVENLY! I did substitute the baking soda for 2 tsp. baking powder because I had no baking soda, but they still turned out great. Their flavour is perfect; not too sweet but still delicious.

  14. Have you tried refrigerating the dough? I was wondering how it might affect how the cookie. Thank you. Looking to try this recipe tomorrow, wish me luck!

  15. Did you change the recipe? I feel like it’s different then what it used to be and this was my favorite cookie recipe! Now it seems almost identical to the TollHouse cookie recipe.

  16. Made this recipe for work. Didn’t have butter so used 1 cup coconut oil instead. Made way more than expected. Every single time I make something there’s ALWAYS ALWAYS have leftovers…. Um. They were asking for more!!!!!! ????

    • Haha! Becca, leftovers are always a good thing. At least, my boys think so. So glad they loved them. And I will have to try making them with coconut oil; I bet that gave them a delicious flavor.

  17. I was so surprised at how many people said they were so BUTTERY!!! They didn’t taste coconutty at all. So delicious!!!!

  18. I made these cookies today. I followed the recipe exactly. The only difference possibly might be that my sugar said pure raw cane sugar it is all our store had. It was quit expensive but I got it anyhow. These cookies did not flatten out at all, they are very high but very good. They were no where near done in 10 minutes in fact they had to bake for nearly 14 to just get a little dark around the edges. I made a double batch.

    • Dee, thank you! I use pure cane sugar, as well. You bring up a good point about bake time; I should probably add that bake times can vary, depending on oven and other factors.

  19. These are the go to chocolate chip cookie. If they are getting cookies that end up like a cake cookie, they are using too much flour. Also the correct way to measure brown sugar is to firmly pack it. When it comes out of the measuring cup i should still hold the shape. Flour though should not be packed and should be leveled off. This recipe is perfect. Make sure you chill so they don’t melt. They are nice and thick if baked after chill. I always return bowl to fridge after every batch goes to the oven. Absolutely best chocolate chip cookie recipe

  20. Super annoying that the time it says it takes is 55 minutes. But then in the recipe it says chill 2 hours. I started making these because I wanted cookies tonight. I checked the time at the top of the recipe where it states 15 minutes prep and 40 minutes cook. If it needs to chill for 2 HOURS that should be part of the prep. Now I have dough, and have 2 wait 2 hours. At this point I’ll make something else.l

  21. Made these for a group and they were definitely a crowd pleaser! They were gone before I had time to take a picture. Definitely my new go-to chocolate chip cookie recipe.

  22. I’ve made these twice! Family and work love them. Excellent recipe with thorough instructions!Any suggestions for tweaking this recipe to oatmeal chocolate chip?

  23. LOVE these! I’m not one to leave a comment… But I have to post one here, are these are AMAZING 😊 Thank you for sharing!

  24. I had fun trying to make these but mine turned out ugly!! Definitely not the recipe’s fault; I am NOT a baker. I wanted to try something new during the quarantine, so thank you! Reading back through the recipe I’m 99% sure I got distracted and didn’t add enough flour resulting in super flat cookies. We still ate them and I’ll definitely try again soon! But until then, I’ll hang out in the adventure portion of your blog :)

    Questions: Room-temp butter and eggs? Cane sugar vs regular sugar? Do those make a difference at all? Asking for a friend…

    • Hey Rebecca, I’m sorry they turned out flat. My first thought is possibly the type of brown sugar you used; did you use light brown sugar? Dark brown sugar will lend to a flatter cookie. Ours always puff up really well. Room temp really doesn’t matter, as long as you’re using real butter. And you can use either cane or regular granulated sugar.


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