The Master Chocolate Chip Cookie Recipe (2024)

By Karrie on | Updated | 385 Comments

If you’re looking for the best chocolate chip cookie recipe in the whole world…I have it right here!

The Master Chocolate Chip Cookie Recipe (1)

I have made Nestle Tollhouse, Cook’s Illustrated, Paula Deen’s and many other chocolate chip cookie recipes in my life. And while they have all added to my weight gain over the years (ahem), none of them were the absolute perfect chocolate chip cookie recipe. Some came darn close – but never 100% perfect.

But I finally have found it.

The Master Chocolate Chip Cookie Recipe.

The recipe that out-does all other chocolate chip cookie recipes. The chocolate chip cookie recipe that meets all my tests, one that turns out perfectly for me every time. One thatI can freeze into balls and that would bake up just as good as if you baked them without freezing since I love freezer cooking.

As I have been getting more into cooking more from scratch, finding a recipe that used real butter instead of shortening was a must. But it was hard to get a cookie that didn’t fall flat, or turn out nice and soft in the middle using butter. That was until now. These real ingredient chocolate chip cookies are soft in the middle and a little chewy and crispy on the outside.

Basically the perfect cookie.

This one tops them all. Seriously, my search is over! It’s FINALLY over.

The Master Chocolate Chip Cookie Recipe (2)

My criteria for the perfect chocolate chip cookie was:

  • Must use “real” butter, not shortening
  • Must use “real” vanilla, not imitation
  • Must taste amazing. Even the next day.
  • Needed to be soft and not flat
  • Needed to use quality chocolate chips (I love milk chocolate Ghirardelli)
  • Needed to be able to be frozen, baked later and turn out perfectly since I am a huge freezer meal gal.

This recipe met all these tests 100% perfectly.

In fact, I will let the pictures show you how good these are.

The Master Chocolate Chip Cookie Recipe (3)You can see how beautiful this cookie looks on the inside – a perfect blend of chewy and soft melty goodness.

The Master Chocolate Chip Cookie Recipe (4)

My personal secret: make sure your cookies are a nice big size. I usually roll mine into 1/4 cup or 4 Tablespoon sized balls. In fact, I use this cookie scoop which is the perfect size.

If you want that gooey center with a bit of chewy outside…make them big.

The Master Chocolate Chip Cookie Recipe (5)

The Master Chocolate Chip Cookie Recipe (6)

I love that this chocolate chip cookie recipe is not too flat, and the flavor is to die for. I was given this recipe by a friend who got it

The Master Chocolate Chip Cookie Recipe (7)

The Master Chocolate Chip Cookie Recipe (8)

If you want to freeze this cookie dough, just form into balls and freeze individually. Then place into a ziploc freezer bag until you are ready to bake. Add a few extra minutes to your baking time and enjoy.

These cookies are pretty much the best thing ever, especially after a big freezer meal cooking marathon…. ……totally hits the spot.

The Master Chocolate Chip Cookie Recipe (9)

Here is the Master Chocolate Chip Cookie recipe that you can print out!

The Master Chocolate Chip Cookie Recipe (10)

Recipe Card

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Master Chocolate Chip Cookie Recipe

Published By Karrie

Course Dessert, Snack

Cuisine American

Keyword chocolate chip cookies, cookies

Servings 32 cookies

Prep Time 10 minutes mins

Cook Time 17 minutes mins

Total Time 27 minutes mins

The world's perfect chocolate chip cookie recipe.


  • 3 1/2 cups flour
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 1/4 cups real unsalted butter
  • 1 1/4 cups dark brown sugar
  • 1 cup plus 2 Tbsp sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 12 oz Ghiradelli milk chocolate chips or other quality chocolate chips, 11.5 .


  • Preheat the oven to 350 degrees.

  • Combine flour, baking soda, baking powder and salt. Mix to combine and set aside.

  • Using paddle attachment on mixer, cream butter and sugars together just until blended.

  • Add eggs, one a time, mixing well after each addition.

  • Add the vanilla.

  • Put mixer on low speed, and add in dry ingredients.

  • Mix until just combined. Do not overmix.

  • Stir in chocolate chips by hand gently.

  • It's best to make bigger cookies for the right texture - so I would recommend using a 4 Tablespoon size scoop to form your cookies.

  • Place on cookie sheet and bake for 15-17 minutes. I like mine to look a little undercooked in the middle, then let them finish cooking on the cookie sheet for a few minutes while they cool. Then move them to a cookie rack or plate to keep cooling.

  • If you are freezing these cookies: Form into balls, and freeze on a cookie sheet. After frozen remove and add to a Ziploc freezer bag. They will last for about a month in the freezer. To bake just take out and bake as directed, adding a few extra minutes of baking time.


Calories: 228kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 118mg | Potassium: 55mg | Sugar: 21g | Vitamin A: 260IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 0.9mg

Loved this recipe?

Make sure to follow on Instagram @happymoneysaver and on Pinterest @happymoneysaver for more money savin' recipes!

I want you to bake these cookies and tell me what you think!

Come back to this post and give me your honest opinions. I think it’s the best chocolate chip cookie recipe ever and I hope you do, too.

The Master Chocolate Chip Cookie Recipe (11)

—>See ALL of my Freezer Meals recipes here.

If you love to cook, try these out!

  • Karrie’s Favorite Inexpensive Kitchen Gadgets
  • Making 50 Freezer Meals in one Day
  • Freezer Meal Tips for Beginners
  • 10 Easy and Cheap Camping Meals
  • Unique and Cool Camping Equipment For the Whole Family

The Master Chocolate Chip Cookie Recipe (12)

About Karrie

Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...

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    Comments & Reviews

  1. Rach T says

    The Master Chocolate Chip Cookie Recipe (13)
    Everyone who has ever tasted these have loved them. I am making them today but only have semi sweet chocolate chips. Do you think that will change the flavor too much


    • Karrie says

      They will still be delicious with semi-sweet chips.


  2. Nancy says

    Best chocolate chips cookies ever! My husband, not a big chocolate chip cookie guy, loves them and wants more. Could I use butterscotch chips in place of chocolate?


    • Karrie says



  3. Gail Webb says

    The Master Chocolate Chip Cookie Recipe (15)
    These will be my go to recipe for chocolate chip cookies. They are crispy on the edges and so chewy in the middle. I added chopped pecans to mine. So good!


  4. Angela L says

    I’ve made these cookies for years! I too was on the hunt for the best chocolate chip cookies. My daughter took these to her teachers her freshman year of high school. She’s a junior and her teachers wait expectantly for these cookies for special holidays! Thank you thank you thank you!!


  5. Alecia says

    I love this recipe!! It’s become my go to recipe for chocolate chip cookies. It doesn’t flatten out, it’s thick and chewy, we love it! Thanks!
    My daughter who hates chocolate has me bake her a batch with one chip on top because she likes the basic cookie better than sugar cookies. 😉


  6. Sabina says

    Is the dough really stiff? It resembles a roll out cookie dough.


    • Karrie says

      No it shouldn’t be stiff, add a little less flour next time. Sometimes elevation, humidity and other factors can change and I use less flour as needed.


  7. Dorena says

    Hello, can these be made using sugar replacements for both kinds of sugars, brown and the white?


  8. Katrin says

    The Master Chocolate Chip Cookie Recipe (16)
    I personally don’t like them. And I always use real butter and a mix of sugars in my cookies. But they are not my kind of dream.

    The only thing I had to change was the dark sugar and replace it with a lighter one, but still – the dough should be chilled first, otherwise they will not turn out ok.


  9. Denise says

    Have you ever used Crisco butter flavored sticks instead of butter? I’ve heard some say using Crisco makes the cookies stay soft but I don’t know chemically if this is true or if it changes the flavor of the cookies.


    • Karrie says

      I think that would change the flavor quite a bit, and I haven’t tried it. I stick to the original cause its so good!


  10. Melody says

    I’m curious if they could be made into smaller cookies. I will baking cookies for a wedding and don’t need to make such a large cookie. Will they still be just as good if made into smaller ones??


    • Karrie says

      Yes they taste good smaller, but try a batch first to make sure you like the way they look for the wedding!


  11. Marilyn says

    I only have a lot of light brown sugar on hand…wil that be ok to use?


    • Karrie says



  12. Holly says

    The Master Chocolate Chip Cookie Recipe (17)
    My forever go-to CCC recipe!! The absolute best ever hands down!! ❤️


  13. Linda Tollefson says

    The Master Chocolate Chip Cookie Recipe (18)
    These are so good, I made them big so I only got 22. My grandson loves them!


  14. Pollieanna Sepulveda says

    Great recipe, this is my families new favorite cookie recipe. The taste and texture us perfect. Thank you for sharing.


  15. Lisa Stevens says

    The Master Chocolate Chip Cookie Recipe (19)
    This is a fantastic recipe! My Dad is 86 and has dementia, lots of things have changed, but not his love for cookies, cake, etc. I try to make him cookies regularly and one weekend I made these and I made them big as recommended. He loved them! Later I asked my Mom if she’d tried them and she said she only got a couple. Apparently, he ate all of them in just a couple days! I’m making them again for him this weekend! His disease is stealing him away bit by bit and sometimes I’m not sure he even remembers I’m his daughter when I first arrive, but I can tell you these cookies sure brought him joy and in turn gave me another sweet memory to tuck away. Thank you.


    • Cindy says

      Wonderful story of your love for your Father and Mother. Blessings to you all!


  16. Ross says

    The Master Chocolate Chip Cookie Recipe (20)
    I have been accused of bringing store bought cookies when using this recipe 🙂


    • Karrie says



« Older Comments

The Master Chocolate Chip Cookie Recipe (2024)


What will Wendy think about the chocolate in cookie club's cookies choose 1 answer? ›

Final Comparison: Comparing the two ratios: Wendy's preferred ratio is 7 chocolate chips per cookie. Cookie Club's ratio is approximately 6.6667 chocolate chips per cookie. Since 7 is greater than 6.6667, Wendy would think that Cookie Club's cookies have too little chocolate.

How do you beat cookie batter? ›

Cookie dough can be mixed by hand or with an electric mixer. Take butter or margarine from refrigerator 10-15 minutes before using or cut into 1-inch pieces so it will blend more easily and evenly with other ingredients.

Is a chocolate chip cookie hom*ogeneous or heterogeneous? ›

A chocolate chip cookie is an example of a heterogeneous mixture because it is made up of different materials that can be easily distinguished. In chocolate chip cookies, the mixture is not evenly distributed. Taking multiple samples of the same mass or volume will result in differing composition of its components.

What can I add to cookie mix to make it better? ›

Here's how you can improve premade cookie dough or dough from a mix.
  1. Add spice to your dough. ...
  2. Punch up the flavor of your cookies by adding extracts. ...
  3. Before baking, roll the dough in a garnish of your choice. ...
  4. Stir nuts right into the dough for an added crunch. ...
  5. Add in your favorite savory snacks, like chips or pretzels.
Aug 3, 2020

Is Kooky cookie a boy or a girl? ›

Kooky Cookie is a pink cookie with blue shoes. She has yellow chocolate chips. There is a bite on the top right. Her variant is a chocolate chip cookie with green shoes (pink in her cartoon artwork).

Why was the chocolate chip cookie so successful? ›

The chocolate chip cookie's popularity skyrocketed during World War II, when local soldiers who were stationed overseas received and shared care packages containing the treat with soldiers from around the U.S.

What thickens cookie batter? ›

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

What happens if you don't use enough butter in cookies? ›

Adding too little butter can cause the cookies to be tough and crumbly. You should use unsalted butter to control the salt content, but if you only have salted on hand, reduce the amount of added salt accordingly. Sugar sweetens the cookies and makes them an enticing golden brown.

Can you over beat cookie batter? ›

Overmixing the dough: Overmixing can lead to tough and dense cookies. It's essential to mix the ingredients just until they come together to avoid developing too much gluten.

Is Kool-Aid a compound? ›

Answer and Explanation:

Kool-Aid drink is composed of a lot of ingredients, including water and flavoring. This means that Kool-Aid drink is a mixture.

What substance is Gatorade? ›

Gatorade is a solution of water with many different ingredients, such as sugars and salts, dissolved in it. Gatorade consists of water, citric acid, sodium citrate, dextrose, monopotassium phosphate, and many other ingredients. So, it has more than two types of elements, making it a mixture.

Is chocolate milk heterogeneous? ›

Chocolate Milk would be classified as a colloid. A colloid is an intermediate step between hom*ogeneous and heterogeneous. The mixture will look flush and hom*ogeneous but if you let the chocolate milk sit then the chocolate will fall to the bottom and the mixture will now look heterogeneous.

What is the secret to a good cookie? ›

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.
  • Always use butter.
  • Choose the right sugar.
  • Choose the right flour.
  • Check your flour is in date.
  • Choose the right kind of chocolate.
  • Cream the butter and sugar.
  • Beat in the eggs.
  • Fold in the flour.

Is it OK to use melted butter instead of softened? ›

Softened butter and melted butter are not the same. Using melted butter will change the texture of whatever you're baking. If you only want the butter to soften for spreading, microwave it on the Defrost setting (30%) in 5-second increments until it's softened as desired.

What makes a cookie the best? ›

The best cookies have layers of texture. A slightly crisp outer shell that holds up to some heat with an inner core that's soft and chewy. Premium cookies taste great at room temperature, straight out of the fridge or slightly heated. Creating cookies in small batches is key.

What is in Wendys chocolate chip cookies? ›

Chocolate Chunk Cookie: Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Semi-Sweet Chocolate Chunks (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin, Natural Flavor), Palm Oil, Eggs, Contains 2% or Less of: Molasses, Butter ...

What type of cookie is the chocolate chip cookie quizlet? ›

Chocolate chip cookies, oatmeal cookies, and macaroons are examples of drop cookies. Ex: Chocolate Chip Cookie S'mores.

When Reggie and Charlotte are baking oatmeal cookies they dip the baked cookies in melted chocolate who is correct? ›

Reggie argues the entire chocolate-covered cookie has undergone a chemical change. Charlotte disagrees, saying only the original oatmeal cookie has undergone a chemical change, not the chocolate coating. Who is correct? Charlotte, because baking causes a chemical change, but melting objects is a non-chemical change.


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