Everyday Chocolate Chip Cookies are soft, chewy, and so delicious! Made with brown butter, they’re extra flavorful. Kids and adults love these chewy chocolate chip cookies!
Chocolate Chip Cookie Recipe
Like many bakers, I’ve been searching for the perfect chocolate chip cookie recipe for years now! And finally, after months of testing and tweaking, my search is over! Because these cookies are the total package!
Best Chocolate Chip Cookies
Here’s what I love so much about these cookies:
- They’re made with basic ingredients most people have in their kitchens all of the time. No crazy expensive or hard to find ingredients for this recipe!
- The method is straightforward. Meaning bakers of all levels can bake these cookies! Yay!
- Brown Butter!!! AKA liquid gold. AKA my secret to the best chocolate chip cookies! And if you’ve never made brown butter before, don’t fret. It’s so easy and anyone can do it!
- No chilling the cookie dough! Although you do have to chill the butter. But once that’s done, you can roll and bake!
- They bake up thick, chewy, and exploding with gooey chocolate chips!!! And Did I mention the crispy edges and soft centers? Ooooooh, and the daintiest hint of sea salt that gives enough pop for developed palates but doesn’t freak out toddlers!? Yeah. It’s all there.
How to make Chocolate Chip Cookies
Ingredients:
- butter: salted or unsalted butter will work. If you use unsalted, just add a tiny extra pinch of salt to the dry ingredients.
- all purpose flour: flour absorbs the wet ingredients. Just be sure not to pack the flour into the measuring cup. And I don’t suggest using whole wheat or any other type of flour for this recipe.
- baking soda: gives the cookies a nice little puff so that they’re not completely flat.
- sea salt: a small amount balances out the other flavors. If you don’t have sea salt, table salt will work.
- white granulated sugar and brown sugar: brown sugar makes the cookies moist and chewy, while the granulated sugar helps the cookies spread. I prefer dark brown sugar, but light brown will work.
- vanilla extract: enhances all of the other flavors in the cookies.
- eggs: add flavor, structure, and height to the cookies. Make sure your eggs are at room temperature before adding them to the cookie dough.
- and chocolate chips: I like using a combination of milk chocolate, semi-sweet chocolate, and dark chocolate chips. But you can really play around here! I’ve used all one variety. And I’ve even added white chocolate and peanut butter chips! Just don’t skimp on the amount! Use 2 and 1/2 cups.
Chocolate Chip Cookie Recipe
- The first step is melting and browning the butter. Place the butter in a small saucepan and melt the butter. Continue cooking until the butter is lightly browned, and smells slightly nutty. Remove from heat and scrape the butter into a heatproof bowl. Place the bowl in the refrigerator and bring the butter back to room temperature. This will take about 2 hours! If you chill it longer than that, you may need to soften the butter a bit. You want it solid, but soft enough that when you gently press it with your finger it leaves an indentation. It’s so important that your butter is at the proper temperature before you begin baking. If it’s too warm, your cookies will bake up flat and spread all over the pan
- Once your butter is ready, it’s time to bake! Unlike most recipes where you preheat oven to 350, you’ll actually want to preheat the oven to 375 degrees (F).
- Line 2 large baking sheets with parchment paper and set aside.
- In a large bowl whisk together the flour, baking soda, and salt. Set these dry ingredients aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the brown butter and sugars until light and fluffy. Add in the vanilla and beat smooth. Add the eggs, one at a time, beating well after each addition. You can also use a large bowl and electric mixer for this step.
- Turn the mixer off and fold in the dry ingredients and chocolate chips.
- Roll cookie dough into balls. I like to make the cookie dough balls pretty big, about 3 or 4 tablespoons. But you can make them any size you want. Just adjust the time according to the size of your cookies. Big cookies will need more time to bake, while smaller cookies will need less.
- Place them on the prepared baking sheet and bake! About 10 to 11 minutes should do it! You’ll know the cookies are done when they’re golden brown at the edges but still soft in the middle. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire racks to cool completely.
Pro Tip: If you’d like your chocolate chip cookies to look like the ones you see in my photos, simply press a few chocolate chips on top of each cookie right after they come out of the oven. You can also sprinkle them with sea salt! I love Maldon sea salt because it’s flaky and delish.
We brought these chocolate chip cookies to our beach house a few weeks ago and the kids (and adults!) finished them in a matter of hours. These chocolate chip cookies are teenager, toddler, and mother-in-law approved… and that is, well, that’s saying a lot! They’re so good with a big glass of milk! But you can also use them to make homemade ice cream sandwiches!
More Chocolate Chip Cookie Recipes:
- The Most Wonderful Vegan Chocolate Chip Cookies Ever
- S’mores Chocolate Chip Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Bite-Sized Brown Butter Chocolate Chip Cookies
- Soft Batch Double Chocolate Fudge Cookies

Everyday Chocolate Chip Cookies
Ingredients
- 14 tablespoons salted butter
- 2 and 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon flaky sea salt
- 1 cup + 2 tablespoons dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 2 large eggs, at room temperature
- 1 cup milk chocolate chips
- 1 cup dark chocolate chips
- 1/2 cup bittersweet chocolate chips
Instructions
- Place the butter in a small sauce pan over medium-high heat and cook for about 2 minutes - stirring almost constantly - until the butter has completely melted and lightly browned. Remove from heat and scrape butter (and any brown specks) into a heatproof bowl. Place the bowl in the refrigerator and bring the butter back to room temperature; this will take about an hour to an hour and a half.
- Once the butter is at room temperature...
- Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
- In a medium sized bowl whisk together the flour, baking soda, and sea salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the chilled brown butter and both sugars; beat on medium speed for about 2 minutes, or until light and fluffy. Add in the vanilla and beat smooth. Add the eggs, one at a time, beating well after each addition. Turn the mixer off.
- Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Fold in chocolate chips.
- Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven - one at a time - and bake for 10 to 11 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 10 minutes on the sheet before transferring to a wire wrack to cool completely.
There is nothing quite like the perfect chocolate chip cookie. These look fabulous with that perfect mix of crispy outsides and gooey centres. Yum! Now you’ve got me craving cookies!
PS. If you find the perfect ballet flat, let me know. I’ve been hunting for a pair for ages!
To me the perfect ballet flats are Crocs brand. They are extremely comfortable and light weight and cute. They don’t leave blisters on my feet. You can find them for pretty good prices on Amazon!
Hi Patty! I am so ordering a pair today – a girl can never have too many reliable shoes 😉 Thanks for the advice.
Thank you for sharing this recipe. I am always in search for the perfect Chocolate Chip Cookie and hands down this is the best Cookie yet. My family loved them. So this will now be my go to chocolate chip cookie recipe. Yummy yummy
Oh how perfect!! I love a good go-to recipe for chocolate chip cookies. I’ve been playing with my grandmother-in law’s chocolate chip recipe for a month and I just shot photos for a blog post last night lol!
PS: Have you tried Aldo’s for ballet flats?
Can you freeze the cookie dough and bake as needed
Yes!
What a better world this would be if we all had one of these everyday chocolate chip cookies – every day. Another glaring example of the simple things in life being the best as well. These look fantastic!!
I’m with you on the ballet flat search, and determined to find them before Labor Day! Just ordered two pairs from J.Crew…we’ll see how they work out. Let me know if you find a winner!
Chocolate chip cookies are my go to fave…..these look perfect!
I need to make these. RIGHT NOW!
Mmmmm, ahhhh chocolate chip coooookies soo heavenly!!! Love these ones girly!
Well great…now I want a chocolate chip cookie….or a dozen. It’s totally fine.
Everyone should have their perfect chocolate chip cookie recipe, I think. These look spectacular!
Love this recipe, girl! You have certainly done your homework. The ratio of brown sugar to sugar is spot on as is using the 3 types of chocolate chips by Ghirardelli (I think you used this brand by looking at your photos), varying in size, and melted butter is key. (It’s the same way I make my chocolate chip cookie dough and you can see the photo in my Flickr stream. Great minds and palates think alike!) Cannot wait to try your recipe, Ashley. Thanks for sharing!
I read the ingredients and comments and i just want to make them…I do not have messuring items but i do have scale… do you have this recipe in weight?? Thank you
I go to the King Arthur Flour site to convert to weights
Ashley, trust me when I tell you…there is no better dessert in the world. Not pie, not a cake, not ice cream, NOTHING! That is all I have to say about that. 😉
Todd, I couldn’t agree more 😉
I totally hear you about wanting a cookie and wanting it now! I have been craving chocolate chip cookies, nothing more, just good ol fashioned cookies.. definitely going to try these! I can’t wait!
I so hope you do! And then bring me some 😉
I could totally eat these every day!! YUM!!!
Me too… they’re trouble makers like that 🙂
They’re beautiful. And I wish I had a dozen in front of me. Nailing the perfect choc chip cookie recipe and getting it exactly the way YOU want it is such a major feat. Congrats 🙂 Pinned.
I could and would, now will eat these everyday! Have a go-to cookie recipe is a must and yours looks perfect!You have inspired to me to try and perfect my moms recipe!!
But first I will make these because they look perfect to me!
Ok, I’ve been fighting my urge to make chocolate chip cookies for about a week now and this settles it – I need to make a batch. These look pretty darn fabulous!
Ooo, yum! They certainly look perfect! 🙂
I love chocolate chip cookies and am always looking for the perfect recipe. This looks amazing and like something I need to bake right now!
Oh I totally understand when you mention wanting a cookie and wanting it now. I’d like a dozen of these, please!
i can’t wait to try this! Thanks for posting!!
Need brown suuuuuuuuuuuuuuuuuuuuuuuugaaaaaaaaaaaaaaaar GAH I want these in my face, looks good. Can’t wait to try it out. Unfortunately I can’t go shopping until tomorrow 🙁 Boo. Thanks for the recipe!
I just made these. O.M.G. BEST COOKIES EVER.
I’m going to make those tonight !! Although you mentioned milk and don’t list how much to use , I suppose I’ll guesstimate . These look so delicious , takes me back to the perfect high school cookie that would melt on your tray before you even got a chance to eat it !! Thank you for the recipe !! 🙂
Hi Breeanna! The milk is milk chocolate chips! Not liquid milk 😉 There is no actual milk the recipe. xo
Did you use bleached or unbleached flour? Also, mine were very gooey when finished mixing. At 375 and 10 minutes they were flat and burned. Any suggestions. Should I have refrigerated dough before making balls?
Hi Maureen. Your dough was gooey? Hmm… My dough has never been that way before baking. I used unbleached flour.
My batter turned out gooey as well. I used white flour, regular salt, and only milk chocolate chips. I don’t know if that made the difference. It wasn’t what I wanted but they were still good cookies.
Hi Shonta. Did the cookies turn out, though? You can always chill the dough for a little while if it’s “gooey”.
My batter was also initially very gooey but I noticed as it sat there it seemed to get better. My cookies still did not turn out good though. I tried baking them for less time, turned the temperature down but they all turned out overdone and had a weird shiny surface. So disappointed since the batter tasted amazing and the pictures in this post look like the perfect cookie.
Hi Mandy. Turning the oven down definitely won’t help the cookies come out. I’m not sure why your batter was initially “gooey”. The dough should be soft but scoop able. I am going to remake this recipe this week and see what’s going on.
Mine didn’t turn out either. I don’t think I’m doing the brown
Butter right. I’m so bummed. They look so good.
Hello, these look amazing!
I run my own cookie business and so far I have been getting very pleasurable responses from my customers but I still feel like I need to fix the cakey texture of my cookies.
The minimum order that I take is 12 cookies and I really want to know how many cookies this recipe makes?
Reply ASAP please 🙂
xx
Hi Rukaiya, this recipe should make 24 cookies.
These were so great! Mine weren’t as flat but they were really really good. They weren’t as gooey in the middle as I wanted, but that might have been me messing up on the butter. Best recipe for chocolate chip cookies I have tried yet!:)
Hi Nicole. For a softer center, just remove them from the oven a few minutes earlier next time 😉
Thesw look amazing! Will give it a try …. just had to ask about the butter … is it leveled tablespoons or heaped?
I measure the tablespoons by the stick (8 tablespoons = 4 ounces).
Amazing! I was nervous with browning the butter abs getting it back to room temperature but it’s really simple and great instructions. My scoop was definitely bigger so I didn’t get as many but they are perfection . It’s funny I live in a big city couldn’t find the salt flakes . My sister lines in a rural town no cell phones and dial up abs about 45 from her house I found them. I baked mine at 350 (I’m old and have always baked at 350) and they were door at 10 minutes I will never use another recipe I’ve tried them all with the pudding, with cornstarch even with melted butter and I thought the brown butter won’t make a difference but it does
I just made these and they were AMAZING! My dough was not gooey at all. Soft like cookie dough should be. Also, had to let cookies rest a few minutes to firm up, but after that, wow. My new favorite cooke.
I just made these and my dough turned out gooey too…BUT the cookies were amazing!!! The longer the dough sat, the better. The dough was soooo yummy too. My new favorite recipe!
I think I may have figured out where the “gooey” nature of these cookies are coming from!!
My cookies turned out very liquid-like as well, and at least for me I realized that I completely misread the directions! It was partly due to not reading through a comma, another part for not correctly looking at the actual ingredients. Instead of using 1 cup milk chocolate chips, I stirred in 1 cup of milk… I’m kicking myself now for making such a silly mistake, but realize that I confused myself by reading “Fold in MILK, bittersweet, and dark chocolate chips.” Then when I looked at the ingredients I was like “wait, what milk?” “Oh, there above the chocolate chips.” TOTALLY missed the “chocolate chips” after milk. No fault of the recipe’s at all, but that might be where others have led themselves astray as well. Maybe change that one instruction line to “Fold in all 3 types of chocolate chips” and that might save others from a similar mix up?
I ended up adding a bunch of extra flour thinking there was a flour typo, and ended up making a giant cookie bar instead. They were alright, but I will most definitely try this again (with 3 kinds of chocolate chips and no milk), and properly review 🙂
I was also led here via your “Flawless Chocolate Chips” post from Foodgawker; the photos for those cookies were, indeed, flawless!!
After trying many cookie recipes, This is my favorite cookie recipe by far! The browned buttered takes it to a different level. Thanks for sharing!
Hi Reeree, I am SO happy to hear that!!!
These cookies are outstanding! I’ve never browned the butter before and wow, does that ever make a difference! I was out of vanilla so omitted that and they are still good. Also I used semi sweet and milk choc chips as those were what I had on hand. The only thing I had to change was to bake for 10 min as 11 min were just the slightest bit too brown. Taking them to my colleagues as a treat right now. Thanks for the delicious recipe!
I have made this recipe twice already so I HAD to blog about it! Trust me, I am singing this recipe’s praises. I’d say this is the holy grail of all chocolate chip cookies.
http://littlebitofwit.com/perfect-chocolate-chip-cookie-recipe/
you might want to consider revising this to advise not to mix sugar in with the dry ingredients. Because I did. Because I figured it was a dry ingredient. So we’ll see how this comes out
Hi Shelby. That’s a great point. I hope your cookies turn out ok. Sorry for the confusion!
I Jus Made These And They Are DIVINE! Thanks For Posting This Recipe!
These cookies look so good. I bought ingredients for another recipe without looking at the reviews and they weren’t too good :(. So, I’ve decided to try this one. But I don’t have all of the ingredients. I have light brown sugar instead of dark brown, I only have milk chocolate and semi sweet chocolate chips, I don’t have sea salt( just regular salt ), and unsalted butter instead of salted! So, will what I have make them taste any different? Or can I just use what I have on hand?
Hi Jasmine. The cookies will taste slightly different if you’re not following the recipe. But I think the changes you’ll be making are so slight it should work. Just add a touch more salt to the recipe, and use the sugar and chocolate in equal amounts to the original recipe. Enjoy!
Okay, thanks! I’ll let you know how it goes. 🙂
Have you changed this recipe since last year? I don’t remember it calling of bringing the butter back to room temperature. I didn’t do that last year and they turned out great. That took a lot of time when I made them again this year following this version and they didn’t seem as gooey as before.
Hi Rachel. No, the recipe is the same. I did rewrite the method since so many people were having problems with the recipe. If you prefer to use liquid butter and it works for you, I say go with it 😉
These are in the oven baking as I type this!! I read all the comments before I started, to make sure my batter wasn’t gooey. In the end, I was not able to roll the dough into balls because it is a bit too runny for that. I tried and it just drips through my fingers lol I went back and looked at the recipe and I don’t see any mistakes that I made. I did see that some people used bleached flour. I use the White Lily All Purpose bleached flour. I wonder if that makes the difference?
Just took them out and my cookies look nothing like the photo above. They are really flat and the chips are covered in batter so they don’t show through. I really don’t know why they turned out so different! Will taste them once they cool 🙂
Hi Amanda. Did you cool the butter until it was semi-solid/ at room temperature? The batter is definitely not gooey. You did add milk or any liquid did you?
Yes, I cooled the butter in a stainless bowl until I could press my finger in the middle of it. I did not add any liquids at all, and no milk either. I made sure to read all the comments before I started. Although my cookies didn’t look like yours in the photo, they were still SO delicious- probably the best chocolate chip cookies I have ever tasted 🙂
I made these again tonight and they were still a little runny-however, they turned out better when I used a more shallow dark cookie sheet. I also used a light cookie sheet with about a 1″ lip and they turned out a lot flatter and not like your picture 🙂
dont know if you’ve found those ballet flats yet but Hush Puppies makes a cute classic ballet flat that comes in several colors and is VERY comfortable.
Hi Alyson! I’m always on the look out 😉 I’m going to check them out asap! Thanks!
While waiting on my sweetie to finish speaking with the pastor, I was on Pinterest looking at food. This picture came up and I thought to myself “this looks like the perfect chocolate chip cookie”. He got in the car and saw the pic and we went to the store so I could bake them. A few hours later, I must say…these are DELICIOUS!!!! I have the PERFECT cookie recipe! Thank you lady! They are soft, gooey, and just…ugh, awesome. I used pecans, milk chocolate, and white chocolate chips in mines. Next time I’ll use semi-sweet to balance the sweetness. But other than that. Awesome recipe!
Hi Ashleigh! What a great cookie story 🙂 I’m so happy you found these cookies – they’re my all-time favorite!
My daughter is in her room studying like a maniac and her request was for some chewy choc chip cookies. I’m going to follow the instructions for yours later today. Thanks so much for posting. One thing – I’m in Australia – and we use metric measurements. It would be great if you would be able to put weight measures rather than cups or tablespoons – that way the recipe can translate perfectly. Just for future!
So do you convert them? If you do pls tell me how thanks 🙂
So do you convert them? If you do pls tell me how thanks 🙂
These are actually the best recipe I have ever tried.
Hi Amanda. That is awesome!!! xo
These cookies looked so awesome but mine didn’t come out anything like them. Mine are cakey and look like they have elephant skin. I followed the recipe to a T. Could it be I whisked too much? I did all my mixing by hand. The butter/suggars I whisked until they were silky. The raw batter was delicious but the cookie is not goey at all.
Any help will be appreciated because I want to try this again and get it right.
Thanks
Hi Valeriej. Can you describe more on what you mean by elephant skin?
I’ve never made these, but I’m reading the comments, and it doesn’t really make sense to me how people could end up with runny batter if the only “liquid” ingedients eggs, vanilla and butter (although you bring the butter back to room temperature). My guess is maybe those people used extra large eggs instead of large, I know that can make a big difference sometimes.
Another guess… is the dark brown sugar supposed to packed in the cup, or no? That would make a difference as well. Usually, if a recipe doesn’t specify, I pack the brown sugar when measuring. If that’s what you’re supposed to and some people aren’t doing that, I would think that could cause the dough to be stickier as well.
Hi! Your cookies look DELICIOUS and I can’t wait to try them! When you first look at the picture, they look thick and chewy (YUM!), then when I click on the recipe, the cookies look flatter and totally different then the first set of pictures. Which cookies do they resemble? THANK YOU! 🙂
Gonna bake these tonight and have my cousin who’s coming over try them halving the recipe though. Can’t wait to try them!
Okay, I just made these tonight and…HOLY. CRAP. These are the most delicious and homey cookies I have ever tasted. They are gooey, buttery, chewy, and are bountiful with decadent chocolate chips. The cookie dough was not gooey for me at all, it was actually quite malleable and easy to handle. I did freeze the brown butter mixture for 30 minutes instead of refrigerating for an hour or more.it was like a thick, cold paste when removed it from the freezer,. I folded it with a spatula and popped in in the microwave for 5 seconds, and was smooth and thick, not hot but not cold. Maybe that made a difference for others, it is possible that the butter wasn’t refrigerated for long enough. I used around 2 tbsp. of dough, and baked them for 10 minutes exactly. My homemade cc cookies have always come out puffy, hard, flavorless, cakey, or just not right. These are the perfect chocolate chip cookie. Hands down; the rich flavor of the browned butter doesn’t overwhelm the dark chocolate, but rather compliments it and combines to create the best flavor profile I have ever had. For anyone who is scouring through the comments to see if these are worth your time, and most importantly, your chocolate, I’d say to do it. These are the best cookies I have ever had, and will be my go-to recipe from now on.
I have been using a modified version of the ny times chocolate chip cookie recipe up until I found this recipe. It tastes amazing the same day and after letting it sit for 24 hours. Its perfect as an everyday recipe and I can’t thank you enough for sharing it. I also have to mention that you can get this completely wrong and it still turns out amazing. I added a 1/4 tsp espresso powder and didn’t let the butter get to a soft solid. I also added the eggs in cold and baked at a starting temperature of 375 before immediately dropping down to 350 and baking for 14 minutes. Still perfect.
These cookies are seriously amazing! It tastes like a McDonald’s style cookie or bakery style, but you can definitely tell they are homemade by the rich flavor of the browned butter. I’ve made these twice, and they are amazing. Gooey, chocolate-packed, AMAZING cookies. I’m fifteen and I love to bake, these cookies will be my go to at any potluck, meeting, or just a Friday night in. THE BEST COOKIES EVER. Don’t question it, if you’ve ben looking for a reason to make these, this is your sign! The ratio of everything is perfect, i refridgerate the dough before baking and it comes together perfectly. NO hassle, for such amazing, classic cookies!
What would measurements be for a dozen cookies?
Just want to start out with a smaller batch and see if they come out good
Thank you for this recipe! These are seriously thinnest cookies I have ever had or made. Will definitely be saving this recipe!
What type of baking sheets do you use for your cookie recipe?
I made these yesterday – delicious! I did want to just clarify with regards to the chilled brown butter. Does it need to come back to room temp after being chilled and before adding to the sugars? I added mine chilled yesterday, but when I re-read the instructions I was a little unclear. Thanks!
So I like whole wheat flour and coconut sugar for my cookies. Will it kinda taste same as this recipe?
Hi,
Was just wondering whether I could freeze the raw balls or dough and bake them later? I had an urge to bake today and these were the top of my list, but my husband works away from home and I am dieting (25lbs down do far!). My plan is to cook JUST ONE for a treat and as quality control(!) then save the rest til he’s home to enjoy them 🙂
Hello, may I ask what kind of chocolate chips do you use? Thanks
delicious!!!
Please could you write the recipie in grams?
Thank you very much
These choco cookies are looking delicious, can’t wait to make it again.
Girl, these are incredible. Just made them and I am in L O V E!
I
If I wanna bake it into a cookie cake then how long do I have to bake it for.
Came out really great!
So happy to hear that, Sophie!
Hi there Ashley! I wonder which one of your recipes you like the most for a chocolate chip /chunk cookie, this one in this post or this one (https://bakerbynature.com/best-ever-chocolate-chunk-cookies/). Thanks a lot!
These are so good! I halved the butter, sugar and egg mixture and then added just flour to one half and and flour and cocoa to the other, mixing the the two doughs to create marbled cookies! Absolutely delicious and will try them again soon!
Hola!
Any chance you have the measurements of this recipe?
Greats from Chile 🙂 !
I made these last week and loved them! The brown butter is so worth it and I did like baking them at the slightly higher temp – chewy interior just how I like them!
Just wondering, why does the base recipe for your chocolate chunk cookies have slightly more butter than these? The flour amount is the same. Do you find it changes the texture much? Thank you!
I forgot to rate them! 5 starts!!
Thank you, Anna! 🙂
Just made these cookies. I never comment on recipes that I make off of online recipes.. but these cookies are incredible. They are replacing my family recipe immediately. Thank you so much!
My 13 year-old daughter was wanting homemade cookies so I came across this recipe on pinterest. It is so hard to find a good chocolate chip cookie recipe because everyone thinks they have the best recipe. I have to say. This recipe is AMAZING! I say this because my spouse who is a “sugar is the devil” kind of guy ate one and then came back into the kitchen for three more. This is a testament to how delicious these cookies really are. He ensured I secured this recipe on paper prior to leaving the kitchen! 🙂 Thanks so much for sharing! I will be making these again for sure.
Thank you for this recipe! These cookies are delicious! Crispy, chewy, sweet and salt. I put some less sugar in and used milk chocolate chips. They turned our great. Thanks again!
Amazing and easy to make
THESE COOKIES ARE AMAZING!!!!!!!! Added to my recipe book of favorite recipes right after they were out of the oven. I did halve the batch and made smaller cookies, for 24 cookies, but other than that followed recipe exactly. I will say that by using 7 tablespoons of butter it only took 30 min to come to room temp in the fridge. Thank you for this recipe Ashley! These are going to be my new go-to chocolate chip cookies
Hi Ashley! I’m making these at the moment and can’t get the butter to “brown”! I had the 14 tablespoons in a medium saucepan over med-high heat for almost 10 minutes and it was melted and sizzling but no browning. What am I doing wrong?? I eventually poured it into a bowl to cool but any tips on what I might be doing wrong? Thank you!
For what it’s worth now, the cookies still came out PERFECTLY! Soo delish. I’m making them again. Still can’t get the butter to brown so I welcome any thoughts on that. But regardless these cookies are a 10/10!
These look so good! I was wondering, could I make stuffed/filled cookies with this recipe e.g nutella filling?
These were delicious! The browned butter really adds to the flavor! Only thing is my dough was pretty crumbly so it was hard to handle – almost like there wasn’t enough dough for all the chocolate chips. I made do but I’d love to hear any suggestion on fixing this for next time! Thanks.
These cookies are absolutely amazing! I’ve made them tons of times and they are a total go-to. They’ve become a staple if mine and are always amazing!! 🙂
This is the best chocolate chip cookies recipe I have tried so far! I just lessen the sugar to make sure its not too sweet to my liking. My go to chocolate chip cookies. My family loves it, especially my kiddos! Thank you, Ashley!
Can you use margarine instead of butter?
And also I only have Demerara sugar, will that make a difference in the recipe??
Hi Aneesa. I don’t recommend making those changes.
Just discovered this recipe (and bakerbynature.com) in 2020, and this is a winner. GREAT recipe!
Hi,
Love this recipe.
Can I freeze the dough and if so how long before do I take it out from the freezer if I want to bake them.
Thanks
Really tasty, delicious cookies. Best cookies I have ever eaten or made although I don’t bake cookies often. I made 3 batches and struggled a little to get the timing right but that’s my fault. But even the batch that I overcooked a little came it delicious. Highly recommend
Hi .. those cookies looks amazing and can’t wait to try them… but could you give me the exact grams of butter ?
I’ve been looking all over the internet for a solid chocolate chip cookie recipe. I didn’t want anything that had a complex ingredient list and something simple that I could whip up anytime. These are PERFECT! I was a little worried because even though I chilled the browned butter, the batter felt a little soft. I popped them in the fridge as I cleaned up my work space and baked them after. They came out perfect and not too sweet. They’re chewy but have cripsy edges. Love this recipe!!
Hi. I was thinking like after browning the butter can i just mixed it directly to the other ingridients then put the dough in the fridge to harden it up a bit? Thanks!
Hello! Will you have this recipe with the measurements in grams?
This looks like a delicious recipe! I was wondering if I could pre-roll and freeze the cookie dough and then pop them in the oven at a later date? I’ve done this with another recipe in the past and found that the cookies came out thick and chewy (which I love) because freezing the dough prevented them from spreading when baking. Could the same thing be applied here?
Hello there, your cookies look amazing! I would love to try them out! I’m from the UK and normally measure using a scale in grams. Is it possible to get the measurements in grams for this recipe as I would really love to bake these!
I’m sorry if this question was already posted but what can I do if I don’t have a stand mixer? I have a hand mixer but that obviously doesn’t have a paddle attachment…. thank you!
I’ve made this recipe about five times and they always tasted great but I did find that my cookies spread out noticeably more than the ones in the pictures. I made sure the butter was very chilled when I started and even had to put a teaspoon of cornstarch to thicken them up. Do you know what I could do to fix it?
My go-to chocolate chip cookie recipe! The browned butter makes a huge difference in the taste. We love the crispy on the edges, but soft in the center. Love, love, love! Thank you for sharing this recipe!
I have a question, my cookies won’t expand like the ones in the picture. They look like a pregnant cokie hahaha. What am I doing wrong? Thank you
Hi, I’m from Peru and I made the cookies! they are very tasty! the trick is the temperature and let them cool before removing it from the baking sheet! … congratulations. Tell me how you get inspired or how you develop your recipes? Thank you very much (sorry for my english)
Wow!! I have been looking for the perfect chocolate chip cookie recipe, and I think I’ve just found it! I used fresh ground flour and sucanat and coconut sugar instead of dark brown and granulated. I added two extra TBS of sucanat since it wasn’t packed. They came out so pretty too!! It’s hard to find a good recipe and have them turn out well when I use fresh ground flour, but this was definitely the exception. My husband and kids loved them. They are so rich and chewy. Thank you for sharing this recipe!!
Hi
What can i use instead of egg?
Please tell me know would love to try the recipe out.
THESE ARE THE VERY BEST CHOCOLATE CHIP COOKIES IN THE WHOLE WIDE WORLD!!! We followed the recipe exactly, except we used a fork and wooden spoon instead of an electric mixer, and used 1.75 cups chocolate chips. Baked at 375 on parchment for 8-9 mins (switched from bottom to top rack halfway), then sprinkled with flaky salt. They were absolutely delicious!! They were super gooey on the inside and the brown butter flavor was incredible, then they had a nice brown crispiness on the outside. I’ve been searching for the best CCC recipe, and this is at least the 10th I’ve tested, but I think I’m done because this is as good as it gets. I wish I could give it 10 stars!!!
Hi there, when do you sprinkle the Maldon sea salt on top? Right after the cookies come out of the oven, or after they cool?
Thank you!
I can’t WAIT to make these!! Do you absolutely need a stand mixer? Or can I just whip it real good with my hands? Hahahaha
This is the best cookie recipe. I make them regularly. I love the browned butter, dark brown sugar and the Maldon sea salt. These extra touches make THE most amazing cookie. I like the three types of chocolate chips too!! Thank you Ashley.! Your recipes are the best!
Just made these, they came out amazing. Had to cook at 350, my oven wasn’t having 375 for this recipe lol and I only had semi sweet chocolate chips, but other wise they came out amazing! This will be my go to recipe from now on! Thank you!!!
My oven wasn’t having it with the temperature at 375, I adjusted it back to 350 and they came out perfect! I also only had semi sweet chocolate chips, I couldn’t get my hands on the dark and milk chocolate ones due to the Texas snow crisis right now lol but this recipe is now officially my GO TO! So soft and the little bit of sea salt was dead on! Thank you for sharing!
Can confirm that these can even be veganized! I made this recipe the regular way and absolutely fell in love with it, so I tried making it with a few substitutions to make it vegan. I used earth balance vegan butter, which I melted and chilled but did not brown. And in place of eggs I used 1/4 cup applesauce mixed with 1 tbsp of chia eggs and 1 tsp of water, which I let sit to gel. They came out incredible! Nobody could tell they were vegan and everyone said they were delicious.
Can you add nuts? If so how much?
Since discovering this recipe, and my family almost inhaling them on the spot, I have discovered way to enjoy for few days—put them in freezer, then take out few at a time to warm in microwave. Delicious! Best chocolate chip recipe ever!!!
These were so good! I even had to butcher them a bit because I was short on time, haha. The flavor was amazing!
Hi Is it possible to add conversion to grams for this recipe would love to make them
Super scrumptious! I made the brown butter the night before to set in the refrigerator. This recipe is a keeper!
Hi there how much is 14 tablespoons of butter in grams please?
Hi Ashley, is it possible to give measurements in grams, it becomes easier and the measurements will not go wrong. I have tried quite a few recipes of yours nd never been disappointed. Thank-you
This recipe can only receive 5 stars! I think most people reading the comments already know cookie tips and tricks from Ashley. I just came here to say for those who want to freeze the giant, almost 1/4 cup sized cookie dough balls for later, I baked mine for exactly 16 minutes on an insulated cookie sheet. They came out amazingly gooey, but done. I could only wait a few minutes to have one.
do you scoop the flour into the measuring cup then level OR do you spoon the flour into the measuring cup, one spoonfull at a time then level? this can make a difference in the outcome!
These cookies are soooooo gooooood. and I am P-I-C-K-Y about chocolate chip cookies. I may or may not have made the dough, shaped it into a log, wrapped it in plastic wrap, and stored it in the fridge. Then eaten more of the raw dough than baked cookies. Multiple times. Yeah. It’s that good!
Hands down best chocolate chip cookie. The name “Every Day chocolate chip cookies” led me to think they were ordinary. They are actually extraordinary.
Thank you very much for this perfect time recipe ! It’s the best cookies I ever made & eat
hi pls could you give the measurements in grams ?
Honestly my favorite chocolate chip cookie recipe EVER. We always have dough in the freezer ready to throw in the oven. SO YUM!
Best chocolate chip cookie recipe!! My boyfriend isn’t a chocolate chip cookie kind of guy and he loves these. This is my go to recipe
These are THE BEST chocolate chip cookies. This and the oatmeal cookie recipe have become my go to recipes. I can’t believe how much brown butter adds to the deliciousness of a recipe.
Thank you so much for your wonderful recipes.
*Tear! Thank you so so much for letting me know, Dawn. Happy baking!
I would make this recipe if the weights of the ingredients were included. I never weigh by cups, etc.
all I have is unsalted butter so will that work
Can you please tell me if it’s better to freeze the dough then bake cookies or freeze cookies after baking and cooling?
I followed the recipe and my cookies didn’t spread upon baking and stayed looking like balls of dough. I was so disappointed. I don’t know what I didn’t wrong
Ohhhh my goodness, these are delicious! I made them for a coworker’s birthday, and I’m going to have to make some more for my family! I was a little worried, because my butter did not seem to brown, and the finished cookies are more pale than your pictures, but, man! They taste perfect! Definitely done enough but still very soft, super chunky and rich, and huge! Will definitely make again!
These are the best chocolate chip cookies ever! I normally do not eat cookie dough, but I can’t help it!! Any thoughts on making this a dip?
These were really good and I would make again, but I don’t understand the point of putting the butter in the Refrigerator after it was melted. It only solidified and I had to melt it in the microwave later. I Would also only use 2 cups of chips next time. 2 1/2 was too many.
It’s my go to recipe… Trust me it’s worth the extra effort. Will never go back to baking with regular butter. Thanks abuxh for this recipe!