Cookies recipe

Best chocolate chip cookie recipe

Chocolate chip cookies are deeply personal. Everyone has an opinion on what it takes to make the best, but at the end of the day, no one can resist a plate of freshly cooked food, no matter how textured (or how cooked).

It all comes down to mastering a few tricks we learned from talking to baking pros and spending way too much time trying out copycat versions of the best bakery treats. Below are our 5 Commandments for Chocolate Chip Cookie Perfection.

Give me some (brown) sugar.

Many chocolate chip cookie recipes call for equal parts white and brown sugar (classic Toll House recipe on the back of the yellow bag included!), but for that rich, chewy, caramel flavor, tip the scales, using a little more brown sugar.

Get your good fats.

Sure, there are plenty of substitutes for butter, but they’ll have a serious impact on your end result. If you like soft cookies that look like barely baked dough, skip the butter altogether and opt for cream cheese instead. Margarine makes cookies that spread very thin, but plain butter at room temperature gives you fluffy, nice results. (And if you’re feeling really fancy, opt for European butter, which gives the treats a richer, more buttery taste.) For an extra, rich, nutty flavor, try browning your butter: Heat the butter in a small saucepan over medium heat, stirring occasionally. Continue to stir as the butter melts and foams, and until the milk solids in the bottom of the pan begin to brown, about 6-7 minutes. The butter should become very nutty and fragrant. Remove from the heat and pour the butter with the golden milk solids into a heatproof bowl. Let it cool a bit before using it so it’s not too hot to add to the eggs.

Let your chips hit the fan.

Go ahead, pour that whole 12-ounce bag of semi-sweet chocolate chips into the batter. Better yet, make it a bag and a half. Although people debate the texture of the perfect chocolate chip cookie, what really makes the difference is your chip to cookie ratio. The more tokens, the better. For a very special treat, try chocolate chunks or chopped chocolate. Thinner, larger pieces will yield several decadent layers of chocolate and cookies.

Give me the scoop!

Using an ice cream scoop for cookie dough means perfectly proportioned cookies that will bake evenly and stack nicely for storage. Collect the whole batch, cook what you need (or want) and place the rest in a zip lock freezer bag.

Give them a finishing touch.

Squeezing a few extra chocolate chips on each cookie before baking gives them that Instagram-worthy look you see in almost every cookie commercial, ever. To really kick things up a notch, also lightly sprinkle flaky sea salt over the cookies, skipping the salt. This will enhance the flavor of the chocolate, making them even more decadent.

Just put them away.

If you’ve ever baked cookies, only to see them go rock-hard in a matter of hours, you know what it’s like to be heartbroken. Some swear by adding a slice of apple to the cookies and then sealing them in a resealable bag or Tupperware container, but that can make the treats taste like apples. A better choice? Put them in a resealable bag, squeezing out any excess air and adding half a slice of bread (or less), Cook’s Illustrated found.

You can also freeze the cookie dough to bake as needed or even freeze the cookies after baking. Reheat them or let them thaw at room temperature for a cookie like new!

If you are a true fan of chocolate chip cookies, you to like those boozy milk and cookie shooters or those “healthy” oatmeal chocolate chip cookies.

Did you do this? Let us know how it went in the comments section below!

Parker Feierbach

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