A super easy, super delicious chocolate chip cookie.
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Does the internet really need another chocolate chip cookie recipe? I think so! There are thousands of chocolate chip cookie recipes out there, but they all serve different audiences. You have the soft and chewy, the soft and crispy, the thin and crispy, the ultra thick and chewy. Today I have for you what I deem to be the ~perfect~ chocolate chip cookie, with crispy edges and a soft and chewy center. These chocolate chip cookies are the perfect blend of delicious and easy. They don’t require a mixer and come together in 1 hour.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the dough carefully:
When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.
chill the cookies prior to baking
I know, I know – it’s frustrating to have to wait! However, letting the cookie dough chill just a little bit in the fridge means that the cookies will bake up thicker and gives the flavors a little bit of time to meld together.
Under bake for perfect cookies:
Cookies continue baking after they have been taken out of the oven. Once the edges turn slightly golden brown, and the cookies look just a little wet on top still, they are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.
The secret to perfectly round cookies:
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
chocolate chip cookies ingredients –
- All purpose flour: gives cookies their structure and chewiness
- Baking soda: interacts with the brown sugar to help these cookies rise and brown
- Baking powder: helps the cookies rise
- Salt: helps balance and bring out the sweetness
- Unsalted butter: tenderizes the cookies and gives them that melt-in-your-mouth feel
- Light brown sugar: sweetens, adds moisture, and adds a deeper flavor to the cookies
- Granulated sugar: sweetens the cookies
- Eggs: helps binds the dough together, the extra egg yolk lends more richness to the dough
- Vanilla bean paste: I love using vanilla bean paste for the little speckles, but vanilla extract will work here as well.
- Semi-sweet chocolate: feel free to use your favorite type of chocolate in place of semi-sweet, chips or a baking bar will work perfectly here.
chocolate chip cookies recipe q&a
can I double this recipe?
Definitely – just be sure to use grams for the best results.
can I make these cookies ahead of time?
Definitely – cookie dough really only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 2 days before baking. For longer term storage, you can also freeze the cookie dough balls. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again.
How to store chocolate chip cookies
Store these cookies in an airtight container at room temperature. They will keep for up to 5 days, but will taste the best 1-3 days after baking.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Chocolate Chip Cookies
Ingredients
- 210 g all purpose flour (1 ¾ c.)
- 1 tsp. baking soda
- ½ tsp. baking powder
- ¾ tsp. salt
- 150 g unsalted butter (10 & ⅔ tbsp.)
- 150 g light brown sugar (¾ c.)
- 60 g granulated sugar (¼ c. + 1 tbsp.)
- 1 egg + 1 yolk room temperature
- 1 tsp. vanilla bean paste
- 210 g semi-sweet chocolate chips (1 ¼ c.)
Instructions
- In a small bowl, whisk together the flour, baking soda, and salt.
- In the microwave or in a small saucepan, melt the butter. Pour the melted butter into a medium-sized mixing bowl. Add in both sugars and whisk until well combined.
- Add in the egg and whisk until it is well incorporated. Then, add in the egg yolk and vanilla, whisking until fully incorporated as well.
- Add in the flour mixture and chocolate chips. Lightly fold the dough together just until no flour streaks remain.
- Cover the dough and let rest in the fridge for at least 30 minutes, up to overnight.
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat.
- Use a 3 tbsp. cookie scoop to dish out the cookies, leaving at least 2" between each cookie to allow room for spreading. Bake for 12 minutes or until the edges are golden brown.
- Leave the cookies to continue baking on the cookie sheet for an additional 5 minutes before transferring to a wire rack to cool. Serve and enjoy!
Notes
If you make this recipe, I would love to see it and know what you think! Please leave a rating down below and tag me on Instagram @freshbeanbakery. Thanks for stopping by!
Hello! This recipe looks amazing. I was wondering if I plan on making 9 batches of this recipe (crazy I know), will i have to multiply the egg yolks as well? so 9 eggs and 9 yolks for 9 batches of this recipe?
Hi, thank you so much! Yes you would have to multiply the egg yolks as well. If you’re looking to easily scale up a ccc recipe I’d recommend my small batch chocolate chip cookies, which I’ve scaled up many times with no issues! 🙂
Hello! I was wondering does the butter need to cool down before being added to the sugar? Or should it be warm?
Hello! As long as the butter isn’t super hot you don’t need to wait before adding in the sugar, it should still be warm.
Thank you!! I made a HUGE batch of these for our PTO fundraiser last Friday. Like 2 BIG mixing bowls of cookie dough 🫢🤩(wish I had taken pics 🙁 but everyone loved them!! I used both light and dark brown sugar. Can’t wait to make more of these but today I’m making your apple crisp muffins for our 2nd fundraiser ☺️ can’t wait! (Hopefully I’ll remember to snap some pics to share!)
I’m absolutely obsessed with your blog – as a single and pretty much friendless person, having found someone who makes actual small batches of tasty desserts is lifesaving! I’m wondering if you’d be willing to create a recipe for a small batch (like 6-8/9) thick chocolate chip peanut butter cookies, or more peanut butter or cookie butter (such as Biscoff) recipes in general? I try so hard to find good ones online but everything I come across makes really large batches that are very difficult to scale down small enough (or they’re recipes for really flat crispy cookies which I don’t like as much – your small batch choc chip recipe is perfect, for example). Btw your ‘Contact’ page is broken, there’s no form there. Thanks for all you do, looking forward to seeing any and all future creations ❤️
You are the sweetest, I’m so happy you enjoy my content! 🙂 I will definitely add small batch peanut butter cookies to my list of things to make. Also thank you so much for letting me know about my contact page!
Those was the best chocolate chip cookies I have ever bake before. At first I was not sure because everything was in cups or ot measurements tools. But I use to food scale weight everything out. That was great that you.
Hi, how many calories are these?
Hi there! I’ve always wondered, how do you get that texture of cookies? Whenever I make them, they do come out soft but they puff out rather than the way it should come out. Is there a way to stop this?
Hello! Are you measuring your ingredients by weight? If not, the problem could be adding a little too much flour which would make the cookies more cakey rather than flat and chewy!
I’ll try that out this time!
Hey! I’m genuinely curious about the science behind this cookie recipe vs. your small batch one. I noticed this one doesn’t have baking powder and you’ve incorporated an egg white and adjusted the sugars. I assume you’re using the egg white as the leviner vs the powder but what does this do to a cookie? I’d love your insight how this cookie is different! TIA ❤️
Hi! This recipe actually is supposed to have baking powder along with the baking soda – my bad and thank you for pointing that out! The extra egg yolk is added since it contains fat and the egg white doesn’t – which makes the cookies more tender and rich. These cookies were developed to have crisp edges and chewy centers, whereas my small batch cookies were developed to be equal parts fast, easy and delicious! That’s why you’ll see that the sugar levels are different. I hope this answers your question!
Best cookies I have ever made. I browned the butter and added walnuts, other than that followed the recipe. Made about 16 normal sized cookies.
Thank you so much, I’m so happy you enjoyed the recipe! 🙂
there’s always room for another CCC post!