Perfect Chocolate Chip Cookies

Update 1/11: Well, after nearly three years of having this chocolate chip cookie recipe in my arsenal, I’m happy to report that it is the only chocolate chip cookie recipe I make. {Now, chocolate chip oatmeal cookies are another conversation for another time since I can’t stop playing around with those variations.} This chocolate chip cookie recipe is pure perfection. The cookies are buttery without being greasy and bake up thick and soft. Whenever I bake these and I open the oven to take out a tray of cookies, I surprise myself every time with how flawless they look. I seriously can’t help standing back and admiring my work. Did I really just make such a perfect looking cookie? Oh, yes I did. And you can, too!

Over the years, I’ve updated and changed the way I’ve made these cookies…just slightly. I bake them at a slightly higher temperature for a shorter amount of time, never use unsalted butter (sorry, food purists!), and I don’t mess around with the original fussy dough-forming instructions. As always, the brilliance behind these cookies is the melted butter – love not having to remember to soften butter.

Consider this the only chocolate chip cookie recipe you’ll ever need!

Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies

Yield: Makes 2-3 dozen cookies

Perfect Chocolate Chip Cookies

I've had great success baking these cookies at 325 degrees for 13-ish minutes or 350 degrees for about 11 minutes (each oven will vary in time). Basically, do what you have the time and patience for. I usually stick with 350 because it is easier to remember and two minutes faster. Time is money, right??


  • 2 1/8 cups all-purpose flour (about 10 1/2 ounces)
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly
  • 1 cup packed light brown sugar (7 ounces)
  • 1/2 cup granulated sugar (3 1/2 ounces)
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla
  • 2 cups (12 ounces) semisweet or milk chocolate chips


  1. Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.
  2. In a medium bowl, combine the flour, salt, and baking soda. Set aside.
  3. Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.
  4. Form dough into tablespoonful-sized balls and place on parchment or silpat-lined cookie sheets. Frozen cookie dough can be stored for up to 2 months in the freezer.
  5. Bake the cookies for 10-12 minutes until the edges are set and just lightly browned (keeping in mind that ovens can vary in temperature so use your best judgment). Don't overbake or else the cookies will be tough and hard. If baking frozen cookie dough, add 1 to 2 minutes onto the baking time. Store the baked cookies in an airtight container (or baked cookies can be frozen in an airtight container for up to 2 months).

Recipe Source: adapted from Cook’s Illustrated

290 Responses to Chocolate Chip Cookies {The Best Recipe!}

  1. Ruby says:

    Hi Mel,

    Your recipe calls for 1 large egg + 1 large yolk, now i only can get my hands on medium-sized eggs… So how many medium sized eggs should i use for this recipe?

    Btw, i’m new to your blog and honestly i’m so happy i’ve found you!

    • Mel says:

      Hi Ruby – glad you found your way here! You know, I’m not certain on the medium eggs issue. Have you tried googling to see the difference in mass between a large egg and a medium egg? I have no idea really but maybe start with three medium eggs and two yolks? Just a suggestion – good luck!

  2. margie says:

    These cookies are awesome. First time I made them they turned out kind of flat…totally my fault bc I didn’t cool the butter long enough, but they tasted really good. Made them again this morning with properly melted and cooled butter and they we plump and tasty. Thanks for another great recipe.

  3. Peter says:

    Wow, these are so good dude. I made these with trader joes chocolate chuck instead of chips (which gave them a really nice rustic feel) I might try to reduce the chocolate amount so that every bit that does have chocolate in it will be savored more.
    Also I used a tsp of almond extract and a normal tsp of vanilla and my class and professor seemed to really like that addition but I wasn’t a fan. Leaving them in the fridge for 48 hours really changed the texture for me, they looked more like your picture, evenly raised (I called them “more mature looking”) whereas when I baked them directly they look like a mountain range, with really big bumps and shallow areas which is great if you really want that rustic look and people seemed to like more but I’m on the fence.
    I’m gonna try to add some pecans next, hopefully that goes well.

    Anyways I just wanted to say thanks for the recipe, and I guess share my experience with them, (it’s hard to find another college guy to talk cookies with haha)
    The weighted measurements are a lifesaver, and when you use a silicone baking mat, its dangerously too easy to make these


  4. Grace says:

    Hi! First I’d like to say, you have an amazing website with even more amazing recipes! I’ve made quite a few of your recipes, and they’ve all turned out fantastic… so THANK YOU for sharing!!
    For your chocolate chip cookies, you say to ‘melted and cooled slightly’ butter… am I to microwave the butter until completely melted? To the point of it being liquid, or are you talking sort of melted with some kind of soft form still? Thanks for clarifying!

  5. Lindy says:

    Mel! Weird question… My go to chocolate chip cookie for years has been the America’s Test Kitchen perfect chocate chip cookies with browned butter. Is your recipe a variation of this? The measurements seem similar. If so I’m just interested in finding out if you’ve tried the browned butter one and how you’d compare it to yours? I love the one I’ve been making but sometimes I don’t like making them because I feel that they’re a bit inconsistent. Sometimes I brown the butter a little more than others or less. They’re delicious I just am hoping yours are as good without that added step!

    • Mel says:

      Yes – this recipe is from America’s Test Kitchen/Cook’s Illustrated although lately I’ve been modifying it quite a bit for my browned butter version (increasing all the amounts slightly to use 2 sticks butter). I agree that browning the butter makes the outcome a little inconsistent. I usually brown the butter and put it in the fridge to cool until it’s thick and cool to the touch. However, this non-browned butter version is probably my favorite of all time. Let me know if you try it!

  6. Lindsey says:

    I love your website, I use it a few times a week. When we eat dinner my husband says “Is this from Mel?” (as if we personally know you.) We LOVE this recipe. Have you ever frozen the dough? I’m wondering if they will taste as amazing if I double the recipe and freeze half to pop in the oven in a few days?

  7. Cindy says:

    Thank you, thank you!!! I’ve been searching for a great chocolate chip cookie recipe and this is perfect! I’ve been having a hard time recently with cookies spreading in the oven, so I added a couple extra Tablespoons flour and the cookies baked up perfectly. Crispy on the outside and soft on the inside. I was skeptical since the dough was on the soft side, but I’ll definitely be turning to this recipe again.

  8. Fayette says:

    I’m wondering if this cookieis is soft and chewy?
    If So, I prefer a crispy chocolate cookie not real sweet. Can this recipe be adjusted or would you have a recipe for a crispy chocolate chip cookie.
    IHave read somewhere the differents in baking with butter- margarine – shorting
    What baking soda does and what baking powerd do in baking, and how to adjust these for differents results.
    Do you know about this information and can you share
    I use many of your recipe always with GOOD results
    Thank you for sharing your recipes

    • Mel says:

      Yes, this cookie is soft and chewy. My only crispy cookie recipe is this oatmeal cookie recipe. You will just have to adjust sweetness according to your taste. I always cook with butter so I am not sure how the results would be with margarine or shortening. There are a lot of great resources online about baking soda and baking powder and how they work in baking. Good luck!

  9. Lisa says:

    I doubled this recipe and it worked out well. The cookies turned out crisp on the outside and chewy in the middle. I would definitely only bake them for the time stated above or else they turn out really hard. Oh for the doubling, I just did two regular eggs and one yolk. That seemed to work just fine.

  10. diane says:

    Terrific cookies, Mel. No worries about “room temperature” butter! I tried a half package of choc. chips and a half package of those bits of brickle in the recipe, and I definately recommend that mixture! Very chewy. Love you, Mel

  11. Jenni says:

    Hi Mel. I just wanted to let you know, I’ve made these cookies for the 4th of July for the last 3 or 4 years. Instead of using chocolate chips, I use a bag of white chocolate chips and 1 1/2 cups ea of dried blueberries and crasions. They are so yummy and have become a requested staple at our celebrations.

  12. Jenni says:

    I always double the recipe.

  13. Anne says:

    I always double the recipe because my family loves these cookies soo much! I freeze or refrigerate the extra dough often and they still turn out delicious. Really this recipe is pretty adaptable. We make it with various chocolate chips- white, dark, peanut butter, whatever we have around and then call them “Wookie Cookies” because we first served them at my son’s Star Wars party. Everyone who tries them loves these cookies. Thanks so much- these are a perfect cookie!

  14. Hollie says:

    Hi there,
    Forgive me if I just missed it, but what would the high altitude recipe be? Thanks!

  15. heather says:

    i made these today… yum!!! i think they will be my new go-to chocolate chip cookie recipe. thanks for sharing 🙂

  16. Rachael says:

    Wow…THE perfect chocolate chip cookie. Thanks for the great recipe.

  17. Randy says:

    What adjustments would I need to make if I used unsalted butter?

  18. Natasha says:

    So I thought I already had “the best chocolate chip cookie recipe,” but after trying these I realize I was mistaken. Thank you for these irresistible cookies!

  19. Karen says:

    I made these yesterday, and they turned out to be the best chocolate chip cookie recipe I’ve tried! It was chewy, thick but not too thick, and crispy on the edges. After previously failing and getting a super flat and thin chocolate chip cookies from another recipe from another blog…I was determined to search again and came across your blog 🙂 So glad with how it turned out, thank you so much!

  20. Reanna says:

    Mel! I adore you and your food! I’m 13 and love baking and cooking and I love this recipe and making it for my brothers and parents! They love it too! Your my hero.
    love, your #1 fan. thanks for being ligit!

  21. Debbie says:

    Made these cookies tonight for IDK…the 100th time. A great recipe! I appreciate all your sourcing and recipe testing. Thank you for all your hard work!

  22. Natalie Feller says:

    I made these cookies last night and when they cooled they went hard – the flavor is amazing but I like them soft. I am wondering if i overcooked them. How brown do you get the bottoms? Also, I used my new silicone pan liners for the first time with these– could that have been the problem?

    • Mel says:

      Hi Natalie – it sounds like what you suggested – that the cookies were baked too long. I don’t think silicone pan liners would make the cookies harden but it definitely can impact how long they need to bake (I find that I like to bake for less time when using my silpats, although these days I use mostly parchment paper). I’d try cutting a minute or so off the baking time. Mine barely have any color on the bottom – maybe just a bit of brown (and I cook them slightly less time now than in the pictures for the post).

      • Polly says:

        Mel, you said above that you cook the cookies for slightly less time now than you did for the cookies in the photos. How much less time? I don’t want to over-bake, but I don’t want raw dough in the center either! ;D

        • Mel says:

          With my oven (disclaimer that each oven could be a bit different in temp), it’s right on the 10 min 30 sec dot. 🙂

  23. Anni says:

    Being in the UK I have absolutely no idea what a ‘stick’ of butter is. Can you give me a gram or ounce conversion please?

  24. carissa says:

    LOVE LOVE LOVE these cookies, I’ve made them many times and they turn out beautifully, however, the last few times I’ve made them they flatten out and I can’t figure out what I’ve been doing differently. Any thoughts?

    • Mel says:

      Have you changed anything like baking pan? How you are lining the pans? What about ingredients, have you changed brands? Honestly, it’s almost impossible for me to know why they might not be working out like normal but those few factors may be a good place to start.

  25. sabina says:

    Awesome biscuits ! Ilove your page

  26. SOF says:

    Making these for the second time this week.CASE CLOSED!

  27. gbas says:


    So this might be a stupid question but do you shape the dough balls into a cookie shape before baking or do the balls ‘melt’ into that shape whilst in the oven? Thanks!

  28. Noreen says:

    FINALLY. DONE. LOOKING. Thank you! It’s everything you said it would be!

  29. Chrissy says:

    I just wanted to let you know that I shared this recipe on my blog, Thanks for all your awesome recipes! I am a huge fan!! ♥

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