World's Best Chocolate Chip Cookies

The best chocolate chip cookies in the world

4.75 from 232 votes

World's Best Chocolate Chip Cookies

Chewy, gooey, slightly crispy with a buttery brown sugar flavor. The mix of semi sweet and milk chocolate chips are just one of the secrets to perfect cookies! Make them gluten-free simply by swapping the wheat flour for a fine all-purpose gluten-free flour.

Makes about 4 dozen

Prep Time15

Cook Time12

Total Time1

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookies, The Best Chocolate Chip Cookies In The World

Servings: cookies

Calories: 92kcal

Author: Tara Teaspoon

Ingredients

4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 sticks (1½ cups) unsalted butter, softened
1½ cups light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 12-oz pkg (2 cups) milk chocolate chips
1 12-oz pkg (2 cups) semi-sweet chocolate chips

Instructions

Heat oven to 350ºF. Combine flour, baking soda, and salt in a bowl and set aside. In a separate mixing bowl, cream together the butter and sugars. Add eggs and vanilla and mix. Add the flour mixture, a little at a time, and mix. Stir in chocolate chips.
Bake on parchment-lined baking sheets at 350ºF. Medium and small cookies bake until golden around the edges and just set in the center, 10 to 12 min. Don't overcook! They continue cooking on the pan out of the oven. Let cool slightly (if you can wait) and remove from pan.
If cookie dough has been chilled they will bake 12 to 14 minutes.

Video

Notes

FLOUR! Everyone measures flour differently. If you tend to have a heavy hand make sure to sift your flour prior to measuring.
PICTURES: The photos in this post are of cookies made with dough that had rested in the fridge for 24 hours. This creates a certain texture and look. Let the cookie dough sit overnight in the fridge to intensify the flavor and texture.

** There are a lot of chocolate chips in this recipe. Please feel free to use less if desired!

This recipe is large. If you don't bake all of it, the dough is great for freezing or can be stored in the fridge for up to a week.

I use Cup4Cup for gluten free cookies.

For chocolate chip cookies without butter, substitute Miyokos cultured, non-dairy butter.

You can also press the dough into a jelly-roll pan and bake as a bar cookie. Adjust baking times for your desired doneness.

Nutrition