The Perfect Chocolate Chip Cookies

These Perfect Chocolate Chip Cookies have become a household favorite, and I’m not exaggerating when I say there hasn’t been a single day since last summer that we haven’t had them on hand (trust me, I’ve done the math on that). My husband eats them at a rate that defies logic, so it didn’t take any convincing to turn baking them into a ritual. Now, it's a weekly staple in my routine that I genuinely look forward to.

I always keep a stash of dough in the fridge (or the freezer), ready-to go for whenever a craving strikes or when I need a last minute treat. Whether it’s surprising someone with a little pick-me-up, or pulling together something special for an impromptu gathering, one thing’s for sure, warm cookies make any occasion infintely better.

Ingredients

• salted butter, softened
• dark brown sugar
• granulated sugar
• eggs, large
• pure vanilla extract or vanilla paste
• light corn syrup
• sea salt flakes
• baking powder
• baking soda
• cornstarch
• milk powder
• all-purpose flour
• chocolate chips (your preference of dark, semi-sweet, or milk)

To Chill or Not to Chill?

You don’t have to chill the dough, but it does slightly change the cookie’s texture. If you’re after a soft, chewy, gooey cookie, I highly recommend chilling the dough for at least a couple of hours. If you want that gooey center with crisp edges, go ahead and bake them straight away. Either way, you can’t go wrong.

If you love dunking cookies in milk, the unchilled version makes for a better “milk cookie.” Cookies from the dough that is chilled first turn out so soft and gooey that they won't really absorb the milk. Both are amazing, so feel free to pick your preference!

Baking Tips for Perfect Cookies

• Preheat your oven. Make sure your oven is completely preheated before baking to ensure optimal temperature for an even bake and perfect texture.
• Don’t overbake! Remove the cookies just before they start to turn brown to keep them soft and chewy.
• Use a cookie scoop. I use either a ½-ounce or 1-ounce scoop. This prevents overworking the dough, but it also keeps every cookie the same size so they bake evenly.
• Add the flour carefully. Add flour in 2-cup increments and mix only until incorporated. Avoid overmixing, as it activates gluten, which can affect the texture.
• Chill the dough (optional). For an even softer, chewier texture, refrigerate the dough for at least 2 hours before baking.

Cookie Batch Size & Storage

This recipe makes a generous batch, perfect for keeping dough on hand. Your scoop size will determine how many batches you get out of the dough, whether you're making smaller cookies with a ½-ounce scoop or larger ones with a 1-ounce scoop.

My approach is to mix up the dough, wrap it tightly in plastic wrap, and refrigerate or freeze it for fresh, on demand cookies. I usually bake about 12 at a time, so each batch is warm, gooey, and always straight from the oven. The rest stays ready for whenever the craving strikes—because let’s be honest, nothing beats a soft, chewy cookie with melty chocolate in every bite.

Choosing the Right Chocolate for Your Cookies

The type of chocolate you use can completely change the flavor of your cookies. Here’s how different options stack up:

• Dark Chocolate (70% or higher cocoa) – For a richer, slightly bitter contrast to the sweet dough, dark chocolate adds depth and balances the overall sweetness.
• Semi-Sweet Chocolate – The classic choice for chocolate chip cookies, semi-sweet chocolate strikes the perfect balance between sweet and rich, making it a great all-purpose option.
• Milk Chocolate – If you love a sweeter, creamier bite, milk chocolate melts beautifully into the dough and gives the cookies a softer, more indulgent flavor.

When it comes to mix-ins, you can customize your cookies with a variety of chocolate options, whether you prefer traditional chocolate chips, decadent chunks of dark or semi-sweet chocolate, or even the rich creaminess of white chocolate. Each variation adds its own dynamic texture and flavor. No matter which type of chocolate you choose, my special trick in this recipe is to add the chocolate to the batter before incorporating the flour. 

Achieving the Perfect Golden Brown Cookie

To know when your cookies are done baking, look for a light golden brown color around the edges. The center should still look slightly soft and set but not wet or raw. The key is to pull them from the oven just before the edges turn dark, which will keep them soft and chewy.

As they rest on the warm baking sheet, they will continue to cook slightly from the residual heat, helping them firm up without overbaking. This step ensures your cookies maintain that perfect balance of crispy edges and a gooey center.

Making Mini Cookies

If you love bite-sized treats, try making mini versions of these cookies! Use a ½-ounce scoop or roll smaller dough balls to create adorable mini cookies. These bake faster, usually in about 4-5 minutes, so keep a close eye on them.

Storing and Freezing Cookie Dough

One of the best things about this recipe is how well the dough stores! You can keep it in the fridge, wrapped tightly in plastic wrap, for up to a week (as I do).

If you want to freeze the dough to bake later scoop out individual dough balls and place them on a baking sheet. Let the sit in the freezer for about 30-45 minutes. Once frozen, transfer them to a resealable freezer bag and store for up to 3 months. When you’re ready to bake, simply place them on a baking sheet and bake, they make take a few more minutes the oven, but no need to thaw! Say how you can even bake one at a time if you're having a craving or need a midnight snack.

Whether you bake the whole batch at once or keep some dough stashed away for later, these cookies are always a hit. And if you’re anything like me, they might just become part of your weekly routine too!

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