The Ultimate Chocolate Chip Cookies
Perfectly crispy on the outside, soft and chewy on the inside. This recipe creates the best chocolate chip cookies you'll ever taste.
Photo: Perfectly baked chocolate chip cookies | Credit: TasteMaker Studios
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I spent three years perfecting this chocolate chip cookie recipe. After baking over 500 batches and testing every variable imaginable—butter temperature, flour type, sugar ratios, baking time, oven temperature—I finally cracked the code. These aren't just good cookies. They're the kind that make people close their eyes when they take the first bite.
The secret? It's not just one thing. It's the combination of browned butter for depth, both white and brown sugar for texture, an overnight rest for flavor development, and slightly underbaking for that perfect chewy center. Let me walk you through exactly how to make them.
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Dry Ingredients
- 2¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- 1½ tsp cornstarch
- ¾ tsp salt
Wet Ingredients
- ¾ cup (170g) unsalted butter, browned and cooled
- 1 cup (200g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
Mix-ins
- 2 cups (340g) chocolate chips or chunks
- 1 cup (120g) chopped walnuts (optional)
- Flaky sea salt for topping
Instructions
Brown the butter
In a light-colored saucepan over medium heat, melt butter completely. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty (about 5-7 minutes). Watch carefully as it can burn quickly. Pour into a heatproof bowl and let cool to room temperature (about 30 minutes).
Mix dry ingredients
While butter cools, whisk together flour, baking soda, cornstarch, and salt in a medium bowl. Set aside. The cornstarch is the secret ingredient that creates extra-tender cookies.
Cream butter and sugars
In a large bowl or stand mixer, beat the cooled browned butter with both sugars until well combined and fluffy (about 2-3 minutes). The mixture should be light and smooth.
Add eggs and vanilla
Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until fully incorporated. The mixture should be smooth and glossy.
Combine wet and dry
Add the flour mixture to the wet ingredients in three additions, mixing on low speed just until combined after each. Do not overmix—you should see no streaks of flour, but stop as soon as everything is incorporated.
Fold in chocolate
Using a spatula, gently fold in the chocolate chips (and walnuts if using). Make sure they're evenly distributed throughout the dough.
Chill overnight
Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours, or up to 72 hours. This rest period allows the flour to fully hydrate and the flavors to develop. Your patience will be rewarded!
Prepare to bake
When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper. The dough will be very firm from the fridge—this is exactly what you want.
Shape cookies
Scoop dough into 2-tablespoon portions (about 40g each). Roll into balls and place on prepared baking sheets, spacing them about 3 inches apart. They will spread significantly during baking.
Bake to perfection
Bake for 11-13 minutes, until edges are golden brown but centers still look slightly underdone and puffy. They will continue to cook on the hot pan after you remove them from the oven.
Cool and finish
Let cookies cool on the baking sheet for 5 minutes—they need this time to set. While still warm, sprinkle with flaky sea salt. Transfer to a wire rack to cool completely, though they're amazing eaten warm!
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Baker's Tips & Notes
- 💡Room temperature eggs: This ensures they incorporate smoothly into the butter mixture without causing it to seize.
- 💡Don't skip the overnight rest: This is crucial for flavor development and proper texture. 12 hours minimum, 24-48 hours is even better.
- 💡Use quality chocolate: The chocolate is a star ingredient here. Use the best you can afford—I love dark chocolate chunks or high-quality chips.
- 💡Underbake slightly: Cookies continue cooking on the hot pan. Remove them when centers look slightly underdone for perfect chewiness.
- 💡Storage: Store in an airtight container at room temperature for up to 5 days. Dough can be frozen for up to 3 months.
Nutrition Information
Per cookie (1 of 24)
Nutrition facts are estimated and may vary based on ingredients used.
Reviews & Comments (847)
These are THE BEST cookies I've ever made! The overnight rest really does make a huge difference. My family devoured them.
Followed the recipe exactly and they turned out perfect. The browned butter is key!
Really good cookies! I added extra chocolate chips and they were amazing. Will make again.
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