The Perfect Chocolate Chip Cookies

Baking

The Perfect Chocolate Chip Cookies

For a last-minute treat leading up to the holidays, bake a batch of soft, gooey chocolate chip cookies, just like Mom used to make. Our classic, perfect chocolate chip cookies have a tinge of caramel flavor and are studded with chocolate goodness. Tip: Use a small ice cream scoop to form balls of dough, and they’ll bake into gorgeous, perfectly round cookies every time.

 

Chocolate Chip Cookies

 

1 1/4 cups (6 1/2 oz./200 g) unbleached all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup (1 stick/4 oz./125 g) unsalted butter, at room temperature

1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar

6 Tbs. (3 oz./90 g) granulated sugar

1 large egg

1 tsp. vanilla extract

2 1/2 cups (15 oz./470 g) semisweet chocolate chips

 

Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

 

In a bowl, sift together the flour, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended. Slowly add the flour mixture and mix just until incorporated. Switch to a wooden spoon and stir in the chocolate chips.

 

Using a small ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches (5 cm) apart.

 

Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Makes 30 cookies.

 

Bake Good ThingsFind more foolproof recipes for everyday baking in our cookbook, Bake Good Things.

115 comments about “The Perfect Chocolate Chip Cookies

  1. Karina

    im a huge fan of your books and recipes, never fail when i try one!
    this look delicious! ive been looking for a good chocolate chip cookie recipe for a while now!

    thank you!
    xx
    K

    Reply
    1. Erika

      I usually use the recipe on the back of the ghiradelli bag, the cookies turn out great and delicious!
      I want to try these too, they look yummy!

      Reply
  2. kayleen

    Ok I just tried these tonight and they came out flatter than pancakes. 1 1/4 of flour to 2 1/2 cups of chocolate chips doesn’t make sense. A little too much salt for the proportions too. Not so perfect. Guessing it’s supposed to be 2 1/4 cups of flour.

    Reply
    1. sarah

      2 1/2c chocolate chips actually does make sense when you like a lot of chocolate.chips in your cookie. And im guessing the measurements (1 1/4c flour) are correct, just as the recipe states, because I made these and they came out like the ones in the picture….. Sometimes the ability to follow directions on recipes will either make or break what you’re making.

      Reply
      1. Laura

        Ok so I just used 1 1/2 cups of chocolate chips instead of 2 1/2 and I found that my cookies turned out gooey but not overly chocolatey which my husband and daughter loved!!

        Reply
    2. Ash

      I had the same problem. I think we may have over mixed. It was odd though, because they came out flat but when they cooled they were super soft and chewy and a little crispy on the edges so perfect…aside for the aesthetics. Which are important in baking. But, I only baked half of the batch (since it was like 2am) but the other half I put in the fridge overnight and will bake tonight I’ll let you guys know if chilling the dough made a difference for this problem.

      Reply
      1. Ash

        I ended up freezing them in little balls cause I thought my oven was going to be out of commission for a while, but turned out to be fine. But anywho, the cookies came out perfectly after that! So anyone with the problem of the cookie flattening out, it could be that the ingredents weren’t the same temperature 1

        Reply
    3. Danielle Connor

      If your cookies are coming out too flat, your dough may be too warm or over mixed. It’s important to chill the dough before scooping the cookies.

      Reply
    4. tim

      Try using unsalted butter, or find another recipe. It’s not that complicated.

      Reply
    5. Anita

      I tripled the recipe and it was just like the picture. I only used 7 cups chips instead of 7 1/2. The chips were frozen which made the dough cold. I think that helped them not flatten out.

      Reply
  3. Becky

    That is way too many chocolate chips for he proportions. Thee would not be enough dough for it to hold together. And there is no way that around will make 30 cookies of a headlining table spoon each. It is about he amount of a third of toll house recipe. And the same amount of chips as the toll house recipe. Cut down he chips and expect its a nice small batch of cookies.

    Reply
  4. amber

    flat as a pancake, followed recipe to a T. my 3 yr old is eating them though. but definatley not like the picture:(

    Reply
  5. DB

    Made these last night and they turned out perfectly! My scoop must be a bit larger because I only managed 24 cookies but they look just like the ones in the picture and taste amazing. I’m a huge fan of the Toll House recipe but somehow these are even better. Chocolate chips in every single bite! Yum!

    Reply
  6. Rach

    I’m making these right now and they’re coming out great! Made no changes to the directions.

    Reply
    1. Ashley

      no the amount of flour is correct, you either over mixed or didn’t chill them before baking

      Reply
  7. Katie

    Great recipe! Funny how different chocolate chip cookies can taste – I love trying different recipes, trying to create the “perfect” one. This recipe is definitely one to keep. It can easily be tweaked according to taste, but it certainly doesn’t need it. To those who are getting flat or melted-like cookies, don’t give up on this one. Be sure your butter is room temp (not melted or even softened), and try using cold dough. Just put it in the refrigerator before baking. I promise it makes all the difference in the world. Thanks for the great recipe!

    Reply
  8. Anthony

    If anyone was having trouble with this recipe, they must not have been following the recipe properly (or, for their sake, their oven may be off). Sifting the dry ingredients beforehand as the recipe suggests is very important, as is the butter being at room temperature. To those having trouble, make sure your egg is also at room temperature. A rule of thumb for making cookies: all of your ingredients should be at the same temperature. Another way to ensure this is to refrigerate your dough for a bit before baking. Better luck next time, guys. These came out perfect for me on my first try!

    Reply
  9. Alicia

    Going to make these tonight. Thanks all who have commented with helpful tips!

    Reply
  10. Amber

    These are by far the best chocolate chip cookies I have ever made. My husband keeps saying they are better than Tollhouse and we eat those almost nightly.
    I’ve struggled in the past with flat cookies (not this recipe) and understand some people’s frustrations. It’s not personal and can happen to anyone. It really helps to put the dough in the fridge before baking, although that was not needed when I made these.

    Reply
  11. micki

    I was having the worst time with chocolate chip cookie recipes. All mine would come out flat and hard. I started to substitute half of the butter with shortening. So with this recipe I used 1/4 C butter and 1/4 C shortening. They turned out perfect.

    Reply
  12. The Perfect Chocolate Chip Cookies | The Man Wi...

  13. Kimberly

    These turned out great! I agree with the other comments that butter temperature is VERY important. Also, make sure you beat the butters and sugars really well as stated in the instructions. 2 minutes can seem like a long time but it makes all the difference!

    Reply
  14. Summer Interests: Baking | Life and A Whole Lot More

  15. Katy

    I followed the recipe exactly. I was nervous about the chocolate chips after reading reviews, so I added them slowly to make sure. Came out as pictured and described.

    Reply
  16. Chocolate Chip Cookies: The Loaded

  17. Wilma

    The most fabulous CC Cookie recipe. My husband is a CC Cookie perfectionist! I have thrown away all my recipes from the past and this is my go-to CC Cookie recipe … Bravo WS!

    Reply
  18. Vita Kadylak

    For those who are saying there are too many chocolate chips, my comment to that is, these are CHOCOLATEy cookies. The reason I made them was because I could tell from the picture that this recipe calls for ALOT of chocolate chips. I like my cookies very chocolatey and if you do as well this recipe is a MUST!! I would follow some of the other tips to avoid flat cookies.

    Reply
  19. Finding Balance in the Pomeroy Life

  20. tmf

    Just made these and they tasted great. They were slightly flat because my butter was a little too soft. Will definitely keep this recipe!

    Reply
  21. Desirea

    Made these last night and they turned out perfect…Soft and Delicious. I did chill the dough and I think that helped 🙂

    Reply
  22. Jessica

    I made these for the first time tonight! I doubled the recipe (used one bag of chocolate chips) and the turned out great! I always “taste” the dough first to make sure proportions are right (salt, wet to dry, etc) and the dough tasted splendid! So splendid that we ate way too much dough like always and left little for actual baking (always happens at our house!). Great recipe! Thanks!

    Reply
  23. Coconut Almond Dark Chocolate Chip Cookies - The Crumby Cupcake

  24. erin

    I have made these cookies 3 times. The first time was the BEST cookie ive ever had and now i think the recipe is changed because the batter is different and the cookies are NOT as good. Has anyone else experienced this? The first time i made them the batter was almost crumbly and the cookies came out amazing. What was the old recipe i MUST have it!!!!

    Reply
    1. Williams-Sonoma Post author

      Hi erin, we’re sorry the cookies didn’t turn out as well the second and third times. We have not changed the recipe since it was originally published. According to many comments, chilling the dough before scooping the cookies made all the difference in the finished product; maybe it had something to do with the temperature of your dough?

      Reply
      1. Arrin W.

        I too had problems with the recipe. Nowhere in your recipe does it state to chill the dough. I agree Kayleen and all of the other bakers experiencing flat cookies. Mine also came out flatter than pancakes and I DID follow the recipe exactly. I even added an extra tablespoon of flour and let my dough chill in between pans. I expected better from Williams Sonoma.

        Reply
  25. Carrie

    This is the first batch of cookies I’ve ever made where they are FLAT! It can’t be a coincidence several other people said the same thing. And I’m not afraid of too many chocolate chips….

    Reply
  26. My First Attempt At Homemade Chocolate Chip Cookies | glamourvida

  27. Heather

    Made these tonight. I didn’t put all the chocolate chips in that it called for, but these were amazing. They did not fall flat. I made sure not to over mix them, I think that makes a difference. Also my butter was soft, not melted.

    Reply
  28. Kristi

    I made these tonight for my son, and they were a huge hit! I have to say these are the best I’ve ever made!!!
    Thank you!

    Reply
  29. Nilanthi

    I made these cookies today, not bad. my first attempt. So I am proud of my results.

    Reply
  30. Sandy

    Just a quick comment for those saying their cookies fell flat–altitude can also affect this. I’ve had to adjust most cookie recipes when I moved from Southern California to Utah. Moat published recipes are for low altitude climates. chilling the dough, or adding more flour, may help.

    If you aren’t in a high altitude, try the other suggestions in the comments. Just throwing this out there–I’ve been surprised at the number of my neighbors who can’t understand why their cookies/cakes just don’t turn out right here.

    Reply
  31. Abbie

    I followed the recipe and I eye-balled the chocolate chips but they were a bit too much for the dough. I baked them for approximately 10 minutes and they turned out perfectly and weren’t flat at all. I measured them out about the size of a quarter and got 35 cookies out of it.

    Perhaps the other readers need to carefully watch the cookies while they bake or adjust the chocolate chip to dough ratio.

    Reply
  32. Molly

    Just made a double batch of these cookies. They came out amazing and looked just like te picture. I was a little worried by the negative comments, so I followed the advice given. Exact recipe, room temp ingredients, and chilled the dough before baking. These are my new go to cookie. All my hubby longed for was ice cream to make a sandwich!

    Reply
  33. Top 10 Chocolate Chip Cookie Recipes | RecipePorn

  34. Casey

    Just made these. We used half the chocolate bc it was impossible to incorporate and we ended up with ~20 cookies…?

    Reply
  35. Jayme

    Tried this… They taste okay but as others mentioned, too flat!! I even left the dough in the fridge for an hour before baking with no change.

    Reply
  36. Becca_P

    These are the best cookies ever! I just made them for the first time and they turned out better than I expected.

    Reply
  37. Jason

    I did a batch, baked half the batch without refrigerating and they came out flat. Second refrigerated batch came out perfect. I did use a little less chocolate chips than the choc-o-appocolypse recipe called for and doubled the vanilla as I do with any recipe that calls for it. Yum-yum gimme some!!!

    Reply
  38. Finding Balance in the Pomeroy Life | thePomeroyLife

  39. Shannon Bananan

    Just pulled these out of the oven. Wow! They are sweet and delicious. Mine turned out perfectly. I followed the directions as listed. It’s December here in NJ and the house is a bit chilly — my cookies were not flat and I did not chill them before baking.

    Reply
  40. Leila

    These cookies are amazing! The perfect chocolate chip cookie for me. Just add a pinch of salt, not the whole amount. Also, I use Baker’s semi-sweet chocolate and cut it up instead of the chips. You can add as much chocolate as you want, although I do think more is better! (And The amount of flour is correct, don’t add more.)

    Reply
  41. Chocolate Chip Cookie Recipe | Raleigh Family Photographer

  42. Gluten Free Coconut Dark Chocolate Chip Cookies - The Healthy Fit Foodie

  43. Marnely Murray

    Just made these and followed ingredients and interactions perfectly, yet I did not come out with the perfect cookies. Very flat, do not hold their shape during baking and the photo on here is definitely deceiving 🙁

    Reply
  44. Top 5 Chocolate Chip Cookies Recipes | Eaters Choice Awards

  45. Chocolate chip cookies

  46. court

    Just made these and they turned out perfect! only chilled the dough for 20 minutes 🙂 definitely making them again!

    Reply
  47. Brandilyn

    The chocolate chip ratio is good, but mine turned out REALLY flat, too. Won’t make again, wouldn’t recommend. Super disappointed.

    Reply
  48. Mandy

    this was a aweful reciepe. They were so flat. I’ve never seen cookies this flat.

    Reply
  49. Amanda

    This recipe is okay but you could defiantly find a better one so I would not recommend it. The butter- sugar-flour ratio is weird and doesn’t make the best cookie.

    Reply
  50. The Weekender: 17 May | Coffee + Winter

  51. Chocolate Chip Cookies | Cherish

  52. Terri

    I don’t think the flat cookie problem is due to not having your butter at room temperature. My butter was almost completely melted and my cookies came out perfect. Thanks for a great recipe!

    Reply
  53. Beckie

    I made these cookies for the first time a few weeks ago. I did chill them for a short time before baking and they came out perfectly! I’ve made them like four times since then. Awesome recipe!

    Reply
  54. Carol

    These cookies should turn out exactly like the picture. If they don’t, then you either didn’t follow the directions (admit it, come on now…you melted the butter, didn’t you?), or you used expired ingredients, or you don’t use proper measuring techniques. And I did not chill the dough, although you can…I think that simply gives you a chewier cookie.

    Reply
  55. The Best Chocolate Chip Cookies | L!ter@lly Mon!c@

  56. Marisa

    I made these today. I did not have all of ingredients @ the same temp nor do I believe I over mixed. They came out as perfect as I think they should have! They’re super chocolatey & quite soft. I got 30 & didn’t even use a scooper. Sometimes it’s also the cookie sheet you use that make cookies flat. I use Airbake pans and put the cookies right on the pan. They’re delish!!

    Reply
  57. Amber

    so I just made these and accidentally used 2 1/4 cup of flour, guess I just didn’t read it right, anyway, mine turned out beautifully! Crispy on the out side gooey on the inside and I was able to get 32 cookies out of the batch. I love the recipe and will be using it in the future. Currently my boys are covered in chocolate haha but that’s okay they deserve a little extra sweetness 🙂

    Reply
  58. bella

    I follow the recipe. I didnt change anything. Well…I didnt like the result.
    I think the amount of butter was bigger than the flour .

    Flat cookies, very buttery.

    Reply
  59. Trisha @ The Ham & Cheese Of It

    Living in a country that doesn’t love the cookie finding this recipe has been a GOD send to everyone here on base! Thank you so much for sharing this with us. We’ve made some very happy military families happy. I plan to share this on blog ASAP!

    Reply
  60. COOKIES! | Painting Pink

  61. Passionfruit-Orange Caramel Sauce | So Munch Love

  62. Intergalactic Best Chocolate Chip Cookie Recipe |

  63. Lori

    I just made these, following the recipe exactly. They came out perfect! The best cookies I’ve ever made! Thanks for the recipe.

    Reply
  64. Mar

    Delicious! I let the egg and butter come to room temperature, decreased salt to 1/4 teaspoon.
    Chilled dough in the fridge for a few hours before baking. These came out perfect! I love lots of chips, but I will decrease the amount next time for my husband.

    Reply
  65. Candace

    PERFECT! I love trying to perfect the chocolate chip cookie. The opposing comments challenged me to make them. Definitely a keeper!!!

    Reply
  66. Perfect Chocolate Chip Cookies – The Baking ChocolaTess

  67. Katie

    I literally just made these. And they were ABSOLUTELY the BEST cookies ever!!!!!!!!!! I only put 2 cups of chocolate chips, it’s all I had, and they were still perfect.

    Reply
  68. Food In Review: Cookie Dough Filled Cupcakes

  69. Food in Review: The Perfect Chocolate Chip Cookie

  70. Best Chocolate Chip Cookies | Lindsay Emma

  71. The Classic {and perhaps best} Chocolate Chip Cookie | Boil and Bake

  72. Lisa

    I was really precise with mixing the butter and its temperature. I sifted the dry ingredients and chilled the dough for 2 hours and yet….flat cookies. Now I feel like it is a challenge to get these cookies to work. I’m tempted to try them again but measure the flour by weight. My gut says it has to do with the flour measurements.

    Reply
  73. Myava

    I always let my cookie dough rest overnight. It will change the whole texture of your cookie. And I scoop right from the fridge.

    Reply
  74. Jack Braglia

    Made these twice. First time cut back on the chips and thought they were the best cookies ever. Second time used the correct amount in the recipe. Even better than the first. Mixed butter, both sugars in Kitchen Aid. Added vanilla and egg. Added rest of dry ingredients besides chips. Mixed only until flour was incorporated. Folded in chips. Used a small ice cream scoop and got 40 cookies. Convection oven at 325 for 8 minutes. Perfect.

    Reply
  75. perfect chocolate chip cookiesDownload Materi Presentasi | Free PDF Files, eBook, and Document Sharing | Download Materi Presentasi | Free PDF Files, eBook, and Document Sharing

  76. Holly

    My 10 year old daughter made these and they turned out perfect. Used whole wheat flour and they were great! Fluffy and scrumptious.

    Reply
  77. Rebecca

    I have been looking at this recipe for a while as I was looking for a good chocolate chip cookie recipe. I was hesitant to try it based on many reviewers saying their cookies fell flat but I decided to give them a try anyways. So glad I did. They came out great! My butter wasn’t super soft, I let it sit for about an hour or two so that I could soften with the warmth of my hands a little more if needed. I think I was short about a 1/4 cup of chocolate chips but it was plenty enough, not too much by any means. I set my timer for ten minutes and watched them from there. They do turn brown pretty quick if you aren’t watching. I added a little sea salt to the tops when they came out and that made them even better. Everyone loved these. I will make them again.

    Reply
  78. Mindy

    I have tried too many chocolate chip recipes too count. I followed this recipe to a T and have finally made the perfect chocolate chip cookie! Thank you.

    Reply
  79. Drop Cookie Recipes | Williams-Sonoma Taste

  80. Rachel

    This is my go to recipe for cookies!! I love the way they turn out, however I do not measure chocolate chips just mix in until it seems like a good amount. I also add peanut butter to the sugar and butter mixture, so yummy!! Everyone always loves these cookies!

    Reply
  81. Best Instagram Recipes 2015 | Williams-Sonoma Taste

  82. Top Recipes 2015 | Williams-Sonoma Taste

  83. Nicole

    Love this recipe had no issues came out perfect! I didn’t want 30 cookies and so I dropped them bigger, I didn’t even refrigerate the dough?..wish I could post a pic of the results. Thank you.

    Reply
  84. Anna

    thank you, thank you, thank you! this is the most perfect chocolate chip cookie and always turns out! I love that it is not too sweet. This is the only recipe I will keep for chocolate chip cookies and they store beautifully for after school snacks!
    Brava

    Reply
  85. Pam

    It would have been nice to have a printer friendly version of this recipe to print. I printed it out and got
    10 pages of the comments printed, my printer ran out of paper and never did get the recipe.
    VERY ANNOYING TO SAY THE LEAST.

    Reply
  86. Rosy

    This is my go to recipe for chocolate chip cookies. It’s really great. I like to pretend i have some secret recipe so people make me feel special HA! I cannot agree with the flat part on so many comments because i’ve not dealt with that considering i use a simple little trick to ensure i don’t get shitty cookies.
    When i finish mixing, i put the kitchenaid mixing bowl sraight into the freezer for about 5-10 minutes, take it out and scoop from it and put the sheet back into the freezer for about 5 minutes then into the oven they go. They come out amazing after that.

    Reply
  87. Ab

    Not the best cookie I’ve ever had, but I guess they were decent. I was expecting much more considering that they are supposed to be “The perfect chocolate chip cookie”. I will most likely not use this recipe again.

    Reply
  88. MC

    I just made these today, been testing many cookie recipes these past few months and this is so far one of the best, I chilled the dough for an hour and they turned out perfect .. Don’t bake them on the lower oven rack because the bottom will burn faster .. just saying

    Reply
  89. Denise

    Love this recipe! Crispy but chewy, and yes they aren’t cakey or thick like most recipes! Love it, I don’t like the cakey recipes. This is the recipe I’ve been looking for! I did use 1/4 cup less chocolate chips (because the bag I had, someone had opened and snuck a few). I added 1/2cup coarsely chopped walnuts. I used a spoon to scoop walnut sized balls. Baked for 10 minutes. I did not refrigerate the dough, but was careful not to melt the butter when I softened in the microwave. Turned out perfect! Thanks Williams -Sonoma!

    Reply
  90. krysta

    These cookies are wonderful. I read every single review before attempting this recipe. I have made dozens of chocolate chip cookie recipes and this recipe is number one or two. After reading the reviews, i concluded that what makes or breaks this recipe is how heavy-handed you are with the flour. You do not want to “fluff” the flour first. You want to scoop straight from the bag. Also, be sure the butter is room temperature and not melted…not melted…..not melted. I did chill the dough in freezer for about 20 minutes and then created dough balls that were stacked high, kind of a stumpy bullet shape. I have made this recipe twice in 12 hours. The second batch i am going to try using the dough room temperature but still creating high, stumpy bullet-shaped dough balls. Oh, i do have to agree that the chocolate chip amount is too much. Neither batch did i use the recomended amount. I used closer to 1 1/3 cups and that was more than a crazy enough amount….especially since i added walnuts to the second batch ;).

    Reply
  91. S

    I added an extra egg yolk, 1/4t baking soda and only one pkg ghiradelli 60% cacao. Came out good

    Reply
  92. Recept: gezonde chocolate chip cookies - MonStyle

Leave a Reply

Your email address will not be published. Required fields are marked *