The Perfect Chocolate Chip Cookies

Baking

The Perfect Chocolate Chip Cookies

It’s National Chocolate Chip Day! Bake a batch of soft, gooey chocolate chip cookies — just like Mom used to make. Our classic 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.

46 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
  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
  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
  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
  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

Leave a Reply

Your email address will not be published.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