I’m sharing what I call the Best Chocolate Chip Cookies Recipe Ever, where mini chocolate chips, three kinds of sugar and a sprinkle of sea salt are combined with one simple technique that makes them stand out.

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I didn’t mean to invent an obsession, I was just chasing a better bite and kept tweaking. Tiny mini semisweet chocolate chips and a flake of fine sea salt changed everything — suddenly the edges sing and the centers stay chewy in a way I can’t explain.

Friends started yelling that it’s the Best Chocolate Chip Cookie Recipe Ever and I half joke that it’s my signature Homemade Chocolate Chip Cookies, even though they’re probably right. If you like almost-too-addictive cookies that surprise you with a salty snap, you might want to see why these keep disappearing faster than I can cool them.

Ingredients

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All purpose flour: gives structure and chew, mostly carbs with small protein, low fiber.
Butter: adds rich fat, tenderness and flavor, mostly saturated fat, makes cookies soft.
Sugars: granulated for crisp, brown for moisture and caramel notes, big on sweetness.
Eggs: bind, add protein and moisture, help rise and make centers cakey if overmixed.
Vanilla extract: boosts flavor, makes everything taste warmer and rounder, tiny calories.
Chocolate chips: bring intense chocolate flavor, sugar and fat, melty pockets of joy.
Cornstarch: keeps cookies soft and tender, helps them puff and not spread too thin.

Ingredient Quantities

2 1/4 cups all purpose flour (about 280 g)

2 tsp cornstarch

1 tsp baking soda

1/2 tsp baking powder

1 tsp fine sea salt plus extra flaky sea salt for sprinkling

1 cup unsalted butter, softened (2 sticks, about 226 g)

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup packed dark brown sugar

2 large eggs, room temperature

2 tsp pure vanilla extract

2 cups mini semisweet chocolate chips

How to Make this

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1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat and set rack in the middle of the oven.

2. Whisk together dry ingredients in a bowl: 2 1/4 cups all purpose flour (about 280 g), 2 tsp cornstarch, 1 tsp baking soda, 1/2 tsp baking powder and 1 tsp fine sea salt. Set aside.

3. In a separate large bowl beat 1 cup unsalted butter, softened (about 226 g) with 1/2 cup granulated sugar, 1/2 cup packed light brown sugar and 1/2 cup packed dark brown sugar until light and a bit fluffy, about 2 to 3 minutes. Scrape the sides, don’t skip that.

4. Add 2 large room temperature eggs one at a time, beating after each, then stir in 2 tsp pure vanilla extract. Make sure it’s mixed but not overbeaten.

5. Add the dry mix to the wet in two additions, mixing just until there are no big streaks of flour. Overmixing makes the cookies tough, so stop once it’s combined.

6. Fold in 2 cups mini semisweet chocolate chips by hand with a spatula. Save a few extra chips to press on top of the dough balls before baking for a prettier cookie.

7. Chill the dough in the fridge for at least 30 minutes, up to 24 hours. Chilling firms the butter so the cookies spread less and the flavor gets better. If you’re impatient, 15 minutes will still help.

8. Scoop dough into rounded tablespoons or a small cookie scoop and place 2 inches apart on the prepared sheets. Press a couple of extra chips on top of each mound and sprinkle lightly with flaky sea salt if you like salty-sweet.

9. Bake 9 to 12 minutes at 350°F (175°C) until the edges are set and the centers still look slightly soft. Rotate the pans halfway through if your oven bakes unevenly. They continue to set as they cool.

10. Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container once cooled. Tip: measure flour by spooning and leveling, use room temp eggs, pack the brown sugar, and warm slightly in the microwave for 6 to 8 seconds to revive a stale cookie.

Equipment Needed

1. Oven (set to 350°F) and oven mitts
2. Baking sheets lined with parchment paper or a silicone mat
3. Mixing bowls (one large for butter/sugar, one medium for dry ingredients)
4. Electric hand mixer or stand mixer (a whisk will do if you’re patient)
5. Measuring cups and spoons plus a kitchen scale for accuracy
6. Rubber spatula for scraping and folding
7. Cookie scoop or a rounded tablespoon for even dough balls
8. Wire cooling rack for finishing the cookies

FAQ

Q: Can I use salted butter instead of unsalted? A: Yes, you can. Use salted butter but cut the added fine sea salt to about 1/4 tsp so it doesnt get too salty. Unsalted gives you more control though.

Q: Why is there cornstarch, baking soda and baking powder in the dough? A: Cornstarch keeps cookies tender and soft, baking soda helps browning and spread, and the small amount of baking powder gives a little lift so they stay thick but soft. All three together make that chewy yet pillowy texture.

Q: Do I have to use mini chocolate chips? What if I only have regular chips or chunks? A: Mini chips melt less and give chocolate in every bite, but regular chips or chopped chocolate work fine. If using chunks, press a few on top of each dough ball before baking so you get eye-candy melty pockets.

Q: How long should I chill the dough and does it matter? A: Chill at least 30 minutes to firm up the butter, this reduces spread and deepens flavor. Overnight (8 to 24 hours) is even better. You can chill up to 72 hours. If short on time you can bake right away, but cookies will spread more.

Q: How do I make them soft vs crispy? A: For soft cookies use slightly underbake them 9 to 11 minutes at 350 F, use more brown sugar than white, and dont overbake. For crispier cookies bake a minute or two longer, flatten the dough balls slightly before baking, or use a little less brown sugar.

Q: Can I freeze the dough or baked cookies and how do I bake from frozen? A: Yes. Scoop dough onto a tray, freeze until solid then store in a zip bag up to 3 months. Bake from frozen adding 1 to 3 minutes to the bake time. For baked cookies freeze on a tray then transfer to a bag, reheat in a 300 F oven a few minutes to restore freshness.

My Favorite Chocolate Chip Cookie Recipe EVER! Substitutions and Variations

Flour — swap the 2 1/4 cups all purpose for 2 1/4 cups whole wheat pastry flour for a nuttier, slightly denser cookie; or use 280 g of a 1-to-1 gluten free flour blend with xanthan gum if you need GF, same weight, same measurement.
Butter — replace 1 cup unsalted butter with 1 cup solid coconut oil (unrefined = coconut taste, refined = more neutral) for similar fat and spread; vegetable shortening also works if you want taller, less-spread cookies.
Dark brown sugar — if you dont have dark brown, make it by stirring 1 cup granulated sugar with 2 tablespoons molasses (1 tbsp molasses for light brown), adds the same moisture and chew.
Eggs — for each large egg use 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes till gelled; good binder, cookies might be a bit more cake-like but still tasty.

Pro Tips

1. Measure flour by spooning into the cup and level it, or better yet weigh 280 g, because too much packed flour makes the cookies dry and dense, you’ll notice the difference fast.

2. Chill the dough longer for thicker, more flavorful cookies, overnight is best if you can, they spread less and taste richer, and if you want to bake later you can scoop and freeze the balls so you can bake fresh ones anytime.

3. Mix gently and fold the chips by hand, dont overbeat after adding flour or the cookies gets tough, scrape the bowl well so no streaks of butter or sugar are left.

4. Press a few extra chips on top and sprinkle flaky sea salt right before baking for better looks and flavor, and if a cookie goes stale warm it for about 6 to 8 seconds in the microwave and it will taste nearly fresh again.

My Favorite Chocolate Chip Cookie Recipe EVER!

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

244

kcal

Equipment: 1. Oven (set to 350°F) and oven mitts
2. Baking sheets lined with parchment paper or a silicone mat
3. Mixing bowls (one large for butter/sugar, one medium for dry ingredients)
4. Electric hand mixer or stand mixer (a whisk will do if you’re patient)
5. Measuring cups and spoons plus a kitchen scale for accuracy
6. Rubber spatula for scraping and folding
7. Cookie scoop or a rounded tablespoon for even dough balls
8. Wire cooling rack for finishing the cookies

Ingredients

2 1/4 cups all purpose flour (about 280 g)
2 tsp cornstarch
1 tsp baking soda
1/2 tsp baking powder
1 tsp fine sea salt plus extra flaky sea salt for sprinkling
1 cup unsalted butter, softened (2 sticks, about 226 g)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
2 cups mini semisweet chocolate chips

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat and set rack in the middle of the oven.
Whisk together dry ingredients in a bowl: 2 1/4 cups all purpose flour (about 280 g), 2 tsp cornstarch, 1 tsp baking soda, 1/2 tsp baking powder and 1 tsp fine sea salt. Set aside.
In a separate large bowl beat 1 cup unsalted butter, softened (about 226 g) with 1/2 cup granulated sugar, 1/2 cup packed light brown sugar and 1/2 cup packed dark brown sugar until light and a bit fluffy, about 2 to 3 minutes. Scrape the sides, don’t skip that.
Add 2 large room temperature eggs one at a time, beating after each, then stir in 2 tsp pure vanilla extract. Make sure it's mixed but not overbeaten.
Add the dry mix to the wet in two additions, mixing just until there are no big streaks of flour. Overmixing makes the cookies tough, so stop once it's combined.
Fold in 2 cups mini semisweet chocolate chips by hand with a spatula. Save a few extra chips to press on top of the dough balls before baking for a prettier cookie.
Chill the dough in the fridge for at least 30 minutes, up to 24 hours. Chilling firms the butter so the cookies spread less and the flavor gets better. If you're impatient, 15 minutes will still help.
Scoop dough into rounded tablespoons or a small cookie scoop and place 2 inches apart on the prepared sheets. Press a couple of extra chips on top of each mound and sprinkle lightly with flaky sea salt if you like salty-sweet.
Bake 9 to 12 minutes at 350°F (175°C) until the edges are set and the centers still look slightly soft. Rotate the pans halfway through if your oven bakes unevenly. They continue to set as they cool.
Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container once cooled. Tip: measure flour by spooning and leveling, use room temp eggs, pack the brown sugar, and warm slightly in the microwave for 6 to 8 seconds to revive a stale cookie.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.