Worlds Best Chocolate Chip Cookies

The BEST Chocolate Chip Cookie Recipe

This is the BEST Chocolate Chip Cookie Recipe you’ll ever try and it is the last one too! With a slight crisp on the edges and soft and chewy in the middle and loaded with chocolate chips! After years of testing, I guarantee that this is the best!

Chocolate Chip Cookies on a copper cooling rack
Browned butter in the batter gives depth of flavor and loads of chocolate chips will satisfy any chocolate fan!

How to make the BEST Chocolate Chip Cookies

I have always loved chocolate chip cookies – I mean, who doesn’t?  But everyone has their own idea of what ‘perfect’ is when it comes to cookies. Some like them thin and crunchy and others prefer them thick and chewy. I am in the thick and soft and chewy camp. I love them loaded with plenty of chocolate chips but also enough chewy dough to hold it all together and bring a bit of flavor that is NOT chocolate to the cookie.

Recipe Tips to the making the BEST chocolate cookie:

  • Use room temperature butter. The butter should be soft enough to make a dent with your finger but it should not be greasy.
  • Browned butter adds an unbelievable depth of flavor to this recipe! When you brown butter, the water that is in the butter evaporates so you will end up with less overall weight after the browning. This recipe calls for 226 grams (2 sticks) of browned butter. So to compensate for the loss in volume during browning, start with an extra half of a stick (4 Tablespoons). This will equal about 2 sticks after it browns and then cools.
  • Sugar is actually considered a wet ingredient in baking. When determining if something is a wet or dry ingredient, think about what the ingredient does when exposed to heat. Sugar melts and becomes liquid. Sugar adds moisture to baked goods. Brown sugar adds even more moisture due to the fact that molasses is added to white sugar. You can use light brown sugar in this recipe but I prefer dark brown sugar. It lends more flavor because there is more molasses and also adds more moisture to the cookies, creating a chewy texture.
  • Chilling the dough hardens the butter back up. This will take longer to melt once it is put in the oven resulting in thicker cookies. By keeping the cookies thicker, the middle will stay soft and chewy.
  • Chilling the dough for an extended period allows the flavor to build. Just like with bread, the longer the prove, the more flavor you will have in your final bake.

How do you brown butter?

To brown butter, you simply melt a stick of butter in a pan, swirling it constantly to prevent burning, until the milk solids separate and brown and the butter turns an amber color.  Be careful not to burn it. It can go from perfect to burned in seconds.  You will know by the smell if it has gone too far!  Perfectly browned butter smells nutty and rich and wonderful!

I have started browning butter and keeping it in the refrigerator at all times  One thing to remember – one stick of butter which is 8 tablespoons – will make about 6 tablespoons of browned butter due to the fact that the water evaporates during the browning process. The exact amount will depend on the brand of butter but you should start with more butter than needed in the final recipe.

Here is a video on how to make brown butter:

So, how do you like your chocolate chip cookies – thin and crisp or thick and chewy? Let me know in the comments!

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Make sure to try my Browned Butter Snickerdoodles recipe for another delicious treat!

Ultimate Chocolate Chip Cookies
Browned butter in the batter gives depth of flavor and loads of chocolate chips will satisfy any chocolate fan!

The BEST Chocolate Chip Cookie Recipe

Recipe by Tanya Ott


Prep time


Cooking time




  • 226 grams (1 cup) browned butter (you can also use butter that has not been browned), at room temperature

  • 200 grams (1 cup) granulated sugar

  • 200 grams (1 cup) brown sugar

  • 1 Tablespoon vanilla extract

  • 2 whole large eggs plus one egg yolk, at room temperature

  • 375 grams (3 cups) all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 3 cups chocolate chips ( I like to use a mixture of dark and semi-sweet)


  • Cream the butter, brown sugar, granulated sugar and vanilla on medium speed until light and creamy, about 2 minutes.
  • Add the eggs and egg yolk one at a time, mixing until each is fully incorporated before adding the next one.
  • In a separate bowl, combine the flour, baking soda, and salt and stir together. Add half of the flour mixture to the creamed mixture and beat just until combined.  Add the rest of the flour and mix until the flour is blended in.
  • Add the chocolate chips and mix them in by hand with a rubber spatula. Chill dough for 1 hour or up to two days.
  • Using a  1 1/2 tablespoon cookie scoop, scoop dough into balls on a parchment-lined cookie sheet.  Chill until ready to bake, at least one hour.
  • When ready to bake, preheat oven to 350°F.  Bake for 12 to 14 minutes or until very lightly browned. (In my oven, these are perfect at 12 minutes and 20 seconds but every oven is different.)
  • Let cool on the baking sheet for 2 minutes and then remove to a cooling rack.  Cool completely and store at room temperature for up to 5 days (if they last that long!).

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