The Best Chocolate Chip Cookie Recipe Ever

The best chocolate chip cookie recipe EVER! The secret is in melting the butter (no more waiting for it to soften!).

Chocolate chip cookies are little morsels of memories. I’m sure you, too, have more than one memory that has a chocolate chip cookie wrapped up in it.

If you’ve been on the hunt for a great recipe for chocolate chip cookies, look no more. This is the last chocolate chip cookie recipe you will ever try. If you don’t love them the first time, make them again; you made a mistake somewhere 🙂 Seriously though, for being a very basic chocolate chip cookie recipe (no extensive chilling time needed, no cornstarch needed, etc.) this is the best recipe out there.

The secret key to this chocolate chip cookie recipe is the melted butter. I LOVE that it uses melted butter because you don’t have to wait for the butter to come to room temperature. When you beat the melted butter and the sugars together you beat and beat until the mixture gets light and fluffy (pictures in the post for reference!); the process takes several minutes but it’s where the cookie magic happens! The cookies have a caramel undertone that is so delicious and they turn out great every time you make them. They are crisp on the edges, a little soft in the middle, and the perfect cookie texture all around.

This recipe is solid, one that I make over and over again and have been making for years. I can’t wait for it to become a family favorite in your house too.

Here’s what I love about the best chocolate chip cookie recipe:

• It is made with 100% butter – no margarine here.
• Not only is it all butter, but it’s all melted butter. No waiting for a stick to soften or trying to “soften” via the microwave.
• The melted butter gives it a yummy almost caramelish undertone. You’ll understand when you get there.
• Have you invested in a cookie scoop and baking mats yet? They are game changers and everyone needs both in their kitchen.

Chocolate chip cookie dough that you can freeze and bake later?! Yes!

• I always double this recipe, bake a couple dozen, then form and freeze the rest (form them into the balls, stick them in a single layer in an airtight container, and freeze for up to a month). Just bake the frozen dough for a few minutes longer at 350 degrees (instead of 325). They turn out perfect every time. Now I always have cookies in the freezer ready to pop in the oven on a whim. I haven’t said no to a request for cookies in months!
• I love having the cookie dough in the freezer, too, for unexpected guests or when I want to take some dinner over to a friend. Hot cookies are always welcome with a meal!

Here’s a picture of the butter and sugar mixture. This is what it looks like after about a minute of mixing – dark and caramely (left). Delicious, but not what you are after. We want it “creamed” which means light and fluffy.

Here’s what the butter and sugar should look like before you add anything else (right). It will be light and fluffy, and this will take a full 5-8 minutes of mixing. Don’t skip this step!

Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!

The Best Chocolate Chip Cookie Recipe Ever

---

★★★★★

5 from 9 reviews

• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 minutes
• Yield: 3 dozen 1x

Print Recipe

Pin Recipe

Description

Literally the best chocolate chip cookie recipe ever. The secret is using melted butter!

---

Scale 1x2x3x

Ingredients

• 2 cups plus 2 tablespoons flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2 sticks) butter, melted and cooled for 5 minutes
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 egg yolk (when I double the recipe I do 3 eggs instead of 2 eggs and 2 yolks… it’s up to you)
• 2 teaspoons vanilla
• 1 1/2 cups semisweet chocolate chips

---

Instructions

1. Preheat oven to 325 degrees. In a large bowl, beat the melted butter and sugars together with an electric mixer (or stand mixer) on medium speed until smooth and light and fluffy in color, around 5 minutes. Beat in the egg, yolk, and vanilla until combined.
2. Reduce the speed to low and slowly add half the flour, the salt and baking soda, and then the second half of the flour.  Mix in the chips until incorporated.  Working with 1 large tablespoons of dough at a time, roll them into balls and place them on a cookie sheet (lined with parchment paper or a baking mat) about 2 inches apart.
3. Bake the cookies until the edges are set and beginning to brown but the middles are still soft and puffy, around 10 minutes.
4. Let the cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack to let cool completely.
5. Repeat with remaining dough.

---

Notes

To freeze this cookie dough, simple form it into balls and stick them in a single layer in a zipper-topped bag or an airtight freezer-safe container and freeze. Place the frozen cookie dough balls on your baking-mat-lined baking sheet and bake at 350 degrees for 10-12 minutes. Hot cookies on demand will change your life!

• Category: Cookies
• Method: Baking
• Cuisine: American

Keywords: cookie recipes, best chocolate chip cookie, chocolate chip cookie recipe, best cookie recipes

Recipe from America’s Test Kitchen Family Baking Book

I literally cannot wait for you to make these. They are going to change your chocolate chip cookie life because I promise you that this truly is the best chocolate chip cookie recipe out there! Did you know I’m a little cookie obsessed? I make this recipe multiple times a month, but I also have whole lot of other cookie recipes hanging around the archives too if you feel like looking around. I personally love the Healthy Applesauce Cookies, and the M&M Oatmeal Cookies.

Happy baking friends and enjoy from my kitchen to yours!

The recipe was originally published in February 2012. It was rephotographed, rewritten, and republished for your enjoyment in June 2017.