My go-to all time favorite chocolate chip cookies, based on the ones my mom made growing up. These have three types of chocolate and two types of sugar for the best texture/flavor combo.
What kind of chocolate should you use for Chocolate chip cookies?
I prefer to use 3-4 types because it truly adds so much to the overall flavor of the cookie. Ideally a dark, semi sweet and milk chocolate or a dark, milk, and white chocolate. That being said you can really use any combo you want! I grew up with classic chocolate chips but they don’t melt and blend as well into the dough so I prefer using chopped up bars. But you do you!
How to freeze cookie dough?
Simply put, chocolate chip cookies will always taste best straight from the oven. The best way to ensure this is always the case? Freeze your cookie dough in little balls and then bake from (mostly) frozen. I scoop the cookies onto a parchment lined baking sheet or plate and place it in the fridge first to firm up for 30 minutes. Put the cookie dough balls into a freezer bag, press out all the air, seal it shut, and pop it in the freezer. Whenever you want a freshly baked cookie, take out however many you want right before preheating the oven. Then bake according to the instructions below (aka 8 minutes, rotate, 4 minutes @ 350 F).
How to make chewy chocolate chip cookies?
To make chewy chocolate chip cookies, you need to be using brown sugar. However, only using brown sugar will give you an overly chewy, caramel type cookie. So this recipe combines brown and white sugar for the best texture and flavor.
Why are my cookies flat?
Flat cookies can happen for a variety of reasons but usually it comes down to the cookies being too warm before baking, over mixing (especially at a high speed), or too much sugar. If you follow this recipe, make sure you are creaming your eggs, butter, and sugar at medium speed not high speed and allow the cookies to chill for a MINIMUM of 30 minutes.
Additional Recipes to try:
Tips for making the best Chocolate Chip Cookies
- Use high quality chocolate and butter – this will make all the difference in a cookies. I grew up with my mom using chocolate chips and there’s definitely something nostalgic about actual chocolate chips but for these I prefer using baking chocolate bars because they melt more into the cookies.
- Additionally, chopping the chocolate will create the best variety in size of chocolate throughout the cookie!
- This is one of those recipes where it really does matter if your ingredients, specifically the butter and eggs are at room temperature. It will help create a smooth and creamy cookie that bakes evenly.
- Don’t over mix your batter. Once you don’t see any flour left, stop mixing otherwise you’ll end up with tough cookies.
- The spices in the cookie are optional but I think of them as my secret ingredients. Whenever I bring these cookies to a party, people always ask what that little extra flavor is that gives them an almost snickerdoodle type taste (ps it’s the spices).
- These cookies definitely don’t NEED to sit in the fridge overnight. I have tested them only resting for 30 minutes in the fridge or 15 minutes in the freezer and they still come out amazing! That being said, the flavors develop a bit more and they hold their shape ever so slightly more, if you let them chill for the night.
- If you’re going to bake them all at once, storing them in an airtight bag or container at room temperature is best.
Ingredients
- Chocolate: Anything from white to dark chocolate will work in these cookies. Ideally use chocolate bars or baking chocolate that needs to be chopped and will get nice and melty in the cookies.
- Butter: I use room temperature unsalted butter but you can use salted too if that’s what you have on hand.
- Sugar: Both white and light brown (dark brown works too!) sugar are used in these cookies for optimal flavor and texture.
- Spices: *not pictured* Cocoa Powder, espresso powder, cinnamon, nutmeg, cardamom, and ginger – all ground. These are optional but really give the cookies a little something extra. Or you can order and use this spice mix that I LOVE.
- Salt: sea salt balances out the sweetness of the cookies and pairs perfectly with chocolate you can also add flaked salt after baking in addition to the salt in the cookie dough.
- Vanilla Extract: It may seem counterintuitive but vanilla extract enhances chocolate and other flavors in the cookies.
- Eggs: I use standard large eggs from the store; just be sure they are at room temperature.
- Flour: This recipe uses a combo of all purpose and whole wheat flour because I think it gives them a better texture and flavor but you can use 100% all purpose flour if you prefer.
- Baking Soda & Baking Powder: these help make the cookies get a little puffy and prevent them from spreading too much. Don’t forget to check the expiration dates!
How to make Chocolate Chip Cookies
Chocolate Chip Cookie Dough
- Chop the three chocolates that need to weigh 150 grams each, combine in a bowl, and set aside. Chop the remaining 100 grams a little more finely and set aside separately.
- In the bowl of a stand mixer, add in the butter, both sugars, vanilla, the spices, and salt.
- Use the paddle attachment to cream the butter and sugar mixture on medium speed for about 3 minutes until it becomes a few shades lighter. Scrape the sides and bottom of the bowl.
- Crack in both eggs and mix again until smooth and fluffy.
- Dump in both flours and then the baking soda and baking powder.
- Use the mixer to mix on low until just combined. It’s ok if some flour is still visible.
- Add in all of the chocolate except the 100 grams that were chopped separately and mix them in just briefly.
- I like big cookies so I used a quarter cup ice cream scoop but you could do any size you want, you’ll simply need to adjust the baking time accordingly.
- Line a small tray or baking sheet with parchment paper or a silicone baking mat and scoop the cookie dough on.
- Once all the dough has been scooped, working with one cookie dough ball at a time, gently flatten the cookie so that it’s still at least 1″ thick.
- Press the top of the cookie into the remaining chopped chocolate and then bring the edges up around it so that you are almost making a well of chocolate in the center of the cookie.
- Place the shaped cookies back on the lined tray and pop them in the freezer for 10 minutes or the fridge for at least 30 minutes. Ideally overnight in the fridge, covered with a lid in a container or wrapped with plastic.
Bake the cookies
- Preheat the oven to 350 F and place a rack in the center of the oven.
- Once chilled place 8 of the cookies onto a lined baking sheet, leaving at least 3″ of space between each cookie.
- Bake for 8 minutes in the preheated oven, then rotate the pan and bake for another 3-4 minutes until the edges are golden brown.
- The centers will look very soft but they are baked.
- Take the tray out of the oven and leave the cookies on the sheet for 5 minutes. Bake the next tray while this one cools.
- After 5 minutes, use a spatula to transfer the cookies to a wire rack to cool fully.
Chocolate Chip Cookies
Equipment
- Electric Mixer
- Baking Sheet
Ingredients
Cookie Dough
- 275 grams butter room temperature
- 225 grams light brown sugar
- 175 grams granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon finely ground espresso
- 1/2 teaspoon cocoa powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/4 teaspoon ginger
- 1/2 teaspoon fine sea salt
- 2 eggs large, room temperature
- 220 grams all purpose flour
- 200 grams whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Chocolate
- 150 grams milk chocolate roughly chopped
- 150 grams 60% chocolate roughly chopped
- 150 grams 70% chocolate roughly chopped
- 100 grams 60% chocolate chopped for the topping
Instructions
- Chop the three chocolates that need to weigh 150 grams each, combine in a bowl, and set aside. Chop the remaining 100 grams a little more finely and set aside separately.
Cookie Dough
- In the bowl of a stand mixer, add in the butter, both sugars, vanilla, the spices, and salt.
- Use the paddle attachment to cream the butter and sugar mixture on medium speed for about 3 minutes until it becomes a few shades lighter. Scrape the sides and bottom of the bowl.
- Crack in both eggs and mix again until smooth and fluffy.
- Dump in both flours and then the baking soda and baking powder.
- Use the mixer to mix on low until just combined. It's ok if some flour is still visible.
- Add in all of the chocolate except the 100 grams that were chopped separately and mix them in just briefly.
- I like big cookies so I used a quarter cup ice cream scoop but you could do any size you want, you'll simply need to adjust the baking time accordingly.
- Line a small tray or baking sheet with parchment paper or a silicone baking mat and scoop the cookie dough on.
- Once all the dough has been scooped, working with one cookie dough ball at a time, gently flatten the cookie so that it's still at least 1" thick.
- Press the top of the cookie into the remaining chopped chocolate and then bring the edges up around it so that you are almost making a well of chocolate in the center of the cookie.
- Place the shaped cookies back on the lined tray and pop them in the freezer for 10 minutes or the fridge for at least 30 minutes. Ideally overnight in the fridge, covered with a lid in a container or wrapped with plastic.
Bake
- Preheat the oven to 350 F and place a rack in the center of the oven.
- Once chilled place 8 of the cookies onto a lined baking sheet, leaving at least 3" of space between each cookie.
- Bake for 8 minutes in the preheated oven, then rotate the pan and bake for another 3-4 minutes until the edges are golden brown.
- The centers will look very soft but they are baked.
- Take the tray out of the oven and leave the cookies on the sheet for 5 minutes.
- After 5 minutes, use a spatula to transfer the cookies to a wire rack to cool fully.
Notes
- Use high quality chocolate and butter – this will make all the difference in a cookies. I grew up with my mom using chocolate chips and there’s definitely something nostalgic about actual chocolate chips but for these I prefer using baking chocolate bars because they melt more into the cookies.
- Additionally, chopping the chocolate will create the best variety in size of chocolate throughout the cookie!
- This is one of those recipes where it really does matter if your ingredients, specifically the butter and eggs are at room temperature. It will help create a smooth and creamy cookie that bakes evenly.
- Don’t over mix your batter. Once you don’t see any flour left, stop mixing otherwise you’ll end up with tough cookies.
- The spices in the cookie are optional but I think of them as my secret ingredients. Whenever I bring these cookies to a party, people always ask what that little extra flavor is that gives them an almost snickerdoodle type taste (ps it’s the spices).
- These cookies definitely don’t NEED to sit in the fridge overnight. I have tested them only resting for 30 minutes in the fridge or 15 minutes in the freezer and they still come out amazing! That being said, the flavors develop a bit more and they hold their shape ever so slightly more, if you let them chill for the night.
- If you’re going to bake them all at once, storing them in an airtight bag or container at room temperature is best.
Nutrition
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These are fantastic and if you bake them a couple at a time, they somehow magically get progressively even better with each passing day chilling in the fridge
Really lovely recipe, thanks Audrey !
Yay thank you Mรฉlia!!!
These are amazing! I was a little afraid of the spices but you really donโt notice them. They just enhance the flavor of the chocolate. My daughter put them in the microwave for 10-15 seconds before eating them and it really brings out the subtle flavors, making them even better!
Thank you so much Jeannine! Also obsessed with the idea of putting them in the microwave for a couple seconds!
Made these tonight and WOW they are so good. The spices just bring out the best in the chocolate. They are not over powering at all. Also loved the tip of using a 1/4 cup scoop for the perfect big cookie size!
Yay!!! Thank you so much Hannah, I’m so glad you liked them.
These are the BEST chocolate chip cookies in the world. I’m astounded. The flavor profile with all the spices is so sophisticated, along with the combination of varying baking chocolates. It’s truly awesome, and I can’t thank you enough for sharing this recipe!!
Hehe thank you so much for making them!!1
These are DIVINE! Going into the permanent cookie recipe rotation! I made them with chopped milk, 60%, and 70% bulk chocolate bars from TJโs, used all AP flour, and ended up baking from frozen for best results. I made several after only chilling in the freezer, and for me, they spread a little too much. It works out nicely, because this way, I freeze the rest, double zip-locked, and then bake on demand for fresh cookies any time! Iโve also found that sprinkling on some flaky sea salt when theyโre right out of the oven adds a delightful flavor. I also baked for about 2 min longer than the recipe called for (my oven tends to need a hint longer than most). I love love love the spices in these, subtle yet absolutely delicious. I want to try making these swapping out the milk chocolate for chopped heath bars and I also want to try them with browned butter. And I want to try the variation that goes white, milk, dark chocolate for the trio of chocolates used. Basically, we plan to make these often!! Thank you for a great recipe!!
I’m obsessed with this review! Thank you so much Kendra!