Best Ever Chocolate Chip Cookies Recipe

Delight in these giant chocolate chip cookies that enchant with their golden, crispy exteriors and irresistibly soft, gooey centers. Crafted with melted butter, rich brown sugar, and an extra egg yolk for decadence, each bite offers a perfect harmony of crunchy edges and tender, chewy middles for an unforgettable treat.

I’ve been perfecting my Best Ever Chocolate Chip Cookies recipe for a long time and these cookies are the real deal. They come out thick and fluffy with a crispy, golden brown exterior while staying soft, gooey and chewy on the inside.

I blend together 2 1/4 cups of all-purpose flour with 1/2 teaspoon each of baking soda, baking powder and salt to create a solid base. Then I mix 3/4 cup melted and cooled unsalted butter with 3/4 cup packed brown sugar and 1/2 cup granulated sugar until they’re well combined.

I add 1 large egg plus an extra yolk along with 2 teaspoons of vanilla extract to bring in moisture and flavor. Finally, I stir in 2 cups semisweet chocolate chips and sometimes even a cup of chopped walnuts for extra crunch.

These cookies remind me of those iconic Chocolate Chip Recipes you see on TV and are nutrition-rich treats that I enjoy sharing with family and friends.

Why I Like this Recipe

I love this recipe because it always gives me these huge, thick cookies that are just perfect for when I’m really craving something indulgent. I like how the edges come out nice and crispy while the middle stays soft and gooey, giving me two textures in one bite. I also really enjoy that the recipe is super forgiving, so even if I mess up a little bit I end up with a cookie that’s still tasty. Plus, the option to throw in some walnuts adds a cool crunch whenever I’m feeling adventurous.

Ingredients

• All-purpose flour gives carbs energy and structure, but lacks fiber or protein.
• Unsalted butter adds rich flavor, tenderness, and moisture with healthy fats.
• Brown sugar sweetens the dough with molasses hints and trace minerals.
• Eggs supply protein and help bind ingredients, adding richness to texture.
• Semisweet chocolate chips deliver bittersweet taste and melty pockets of joy.
• Chopped walnuts add crunch and healthy fats, though they’re optional in this recipe.
• Vanilla extract deepens overall flavor, adding a sweet aromatic warmth.
• Baking soda and powder help cookies rise, creating a light texture.
• Salt enhances all flavors, balancing the sweetness and boosting taste.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted and cooled
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg plus 1 extra yolk
• 2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts (optional)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, mix together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

3. In a separate big bowl, stir the 3/4 cup melted unsalted butter (make sure its cooled), 3/4 cup packed brown sugar and 1/2 cup granulated sugar until they’re well combined.

4. Beat in 1 large egg plus 1 extra yolk along with 2 teaspoons vanilla extract into the butter-sugar mixture.

5. Gradually mix in the dry ingredients until just combined, being careful not to over mix.

6. Fold in 2 cups semisweet chocolate chips and, if you like, 1 cup chopped walnuts.

7. Scoop big dollops of dough onto your prepared sheet; they should be pretty thick and giant looking.

8. Bake them for about 12-15 minutes until the edges turn a crispy golden brown while the centers stay soft and chewy.

9. Let the cookies cool on the baking sheet for a few minutes before moving them to a cooling rack.

10. Enjoy your best ever giant chocolate chip cookies while theyre still slightly warm and gooey!

Equipment Needed

1. An oven (make sure its preheated to 350°F)
2. A baking sheet with parchment paper lined on it
3. Two mixing bowls (one for dry ingredients and one for the wet ones)
4. Measuring cups and spoons for all the ingredients
5. A whisk or spatula for stirring and beating the mixtures
6. A large spoon or cookie scoop for placing thick dollops on the sheet
7. A cooling rack to let the cookies cool off after baking

FAQ

Best Ever Chocolate Chip Cookies Recipe Substitutions and Variations

• 2 1/4 cups all-purpose flour: Try using whole wheat flour for a nuttier flavor or a GF all-purpose blend if you need to avoid gluten
• 3/4 cup unsalted butter: You can swap it for an equal amount of coconut oil or margarine, though the taste might be a bit different
• 3/4 cup packed brown sugar: If you dont have brown sugar, mix 1/2 cup granulated sugar with 1 tablespoon molasses to replicate the flavor
• 2 cups semisweet chocolate chips: You can use dark chocolate chips or even milk chocolate chips if thats more your style

Pro Tips

1. Try chillin the dough for about 30 minutes before you bake it; this helps the flavors mix together better and stops the cookies from spreading too much in the oven.
2. Use a cookie scoop if you can so the dough balls are almost the same size; this makes it easier to get that perfect ratio of crispy edges and soft centers.
3. Dont over mix the flour into the wet ingredients; a quick mix keeps the cookies tender and light.
4. Keep an eye on the cookies while they bake because every oven is different and sometimes one extra minute can make a big difference in getting that perfect texture.