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Gemma’s Best Ever Chocolate Chip Cookies

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Hi Bold Bakers!

As a pastry chef for years, I know a thing or two about cookies so I’m excited to share with you how to make the Best Ever Chocolate Chip Cookies. Move over Toll House and Mrs. Fields, the Bigger Bolder King of all Chocolate Chip Cookie recipes is here, and it is here to stay! Follow my recipe and my Bold Baking Tips below for your new favorite chocolate chip cookies.

Brown to White Sugar Ratio

What makes these the Best Ever Chocolate Chip Cookies, you might ask? First of all this recipe perfectly combines the magic ratio of brown to white sugar. While this seems like a small detail it makes a huge difference in the texture of the cookie. The brown sugar makes it crispy on the edges with a caramel scent while the white sugar provides that sweet gooey middle.The Best Ever Chocolate Chip Cookie Recipe, easy Chocolate Chip Cookie recipe, easy desserts , easy Chocolate Chip Cookie recipes , Chocolate Chip Cookie recipe, best cookie recipe, best ever desserts, best ever Chocolate Chip Cookie recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, How to make, How to bake, baking recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes,

Serious Chocolate Chunkage

The next thing that makes this the Best Ever Chocolate Chip Cookies recipe is obviously the chocolate. Normal cookie recipes are 80% cookie dough to 20% chocolate chips but my recipe is all about the chocolate chunkage. These chocolate chunks along with 2 rich eggs, 1 cup of butter and of course the brown and white sugar really do take these cookies to the next level.

Timing is Everything

Last but not least, my recipe calls for 1/4 cup of dough in each cookie and bakes for exactly 12 minutes. This means the cookies are ooey-gooey on the inside, crisp on the outside, and with perfect pockets of melted chocolate chunks.

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Honestly, just writing this is making my mouth water. These are the ultimate Chocolate Chip Cookies and I cannot wait to hear what you Bold Bakers think!

And don’t miss my other ultimate recipes including my Best Ever Brownies, Best Ever Banana Bread and Best-Ever Chocolate Cake.

4.9 from 39 reviews
Gemma's Best Ever Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 14 cookies
Ingredients
  • 1 cup (8 oz/240g) butter
  • 1¼ cups (7½oz/225g) light brown sugar
  • ¾ cup (6oz/180g) white granulated/caster sugar
  • 2½ cups (12½oz/375g) all-purpose flour/plain flour
  • 1½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs*
  • 2 teaspoon vanilla extract, optional
  • 2 cups (12oz/360g) bittersweet chocolate chunks
Instructions
  1. Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
  2. In a separate bowl melt the butter. Add in both white and brown sugars and whisk vigorously for about 1 minute.
  3. Whisk in one egg to the sugar-butter mixture, stirring until it's fully mixed in. Scrape the sides of the bowl with your spatula.
  4. Whisk in the second egg and the vanilla and scrape the sides of bowl again.
  5. Add the dry ingredients to the wet and stir with the spatula to fully combine. Make sure you've scraped the bottom of the bowl and there are no streaks of dry ingredients left. Stir in the chocolate chips. The dough will be soft but DON'T add more flour. It needs to be chilled now to firm up.
  6. IMPORTANT NOTE: Chill the dough for a minimum of 1 hour. This will make it easier to scoop and you cookies will keep their shape better while baking. (This dough can be made and kept in the fridge for 7 days. The dough also freezes really well)
  7. Scoop 14 balls of cookie dough (1/4 cup/100g each) and place on a parchment-lined baking sheet. Leave some space between the cookies as they spread out during baking.
  8. Bake the cookies at 375oF (190oC) for 12 minutes, or until the edges are set and the cookie is beginning to turn golden brown throughout, but still doughie in the middle. It is really important you don't over bake these cookies otherwise the won't be soft in the middle.
  9. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Store them at room temperature in an airtight container for up to 3 days. #
  11. The raw dough can be frozen for up to 8 weeks.
Notes
If you want to replace the eggs use any of the replacements for cookies on my egg substitutes chart. Just note your results will not be exactly the same as mine.

If you don't have Brown Sugar you can easily make it at home.
Bittersweet chocolate is about 70% cocoa solids. You will find this information on the label of a good chocolate bar.

*Aging the dough: Make and store the dough in the fridge for up to 7 days. The flavor and texture will just get better over time.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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257 Comments

  1. Vastavika on February 20, 2018 at 4:12 am

    Hello Gemma,

    Would this dough be enough to bake in a 8 inch cake tin in order to make a cookie cake or pizza?

    Also, my oven is a microwave-convection one and it can accommodate only 9*9 inch tray which is why I want to bake smaller cookies. How big a ball of cookie dough should be if I want to bake one about half an inch larger than an Oreo cookie.

    Thanks a lot

    • Gemma Stafford on February 21, 2018 at 4:14 am

      Hi there,
      HAHA! You really like to engage my brain!
      Yes, easily bake this is an 8 inch pan.
      A tablespoon of batter, that is a heaped spoon will give you a good 2 inch or so cookie, but it is not an exact science! It depends on the ingredient being the same as mine, and following the instructions.
      Gemma 🙂

  2. Sheila on February 18, 2018 at 9:19 am

    Hi Gemma, I’m sooooo happy for the results 😃😊😍 My first chocolate cookies, I’m in love! Thank youuuu 😊😊😊

    • Gemma Stafford on February 19, 2018 at 3:41 am

      Hi Sheila,
      Thank you for this kind review. It is good to have you with us,
      Gemma 🙂

  3. John Gilbert on February 17, 2018 at 11:14 am

    If I’m using a cookie scoop how long do I bake them for?

    • Gemma Stafford on February 17, 2018 at 11:34 am

      Hi John,
      follow the recipe!
      I say 100g/1/4 cup per cookie, that is about 3.5ozs.
      12 minutes will do it, but you need to use your eye. When these are baked they will look browned around the edges, and be paler in the center.
      Try it, watch the first batch carefully without losing the temperature of the oven.
      Gemma 🙂

  4. Shawn on February 17, 2018 at 8:21 am

    Hi Gemma
    Greetings all the way from China, I’ve made a batch with whole wheat flour instead of plain flour. They tasted so good. My mum was very impressed for sure. Thank you for this amazing recipe. Gonna try your muffin recipe tomorrow. Happy Chinese New Year BTW 🙂

    • Gemma Stafford on February 17, 2018 at 8:35 am

      Hi Shawn,
      Good for you, and you added a healthy not too, thank you for letting us know.
      Happy Chinese New Year to you too, the year of the dog I believe, should be a good one for all,
      Gemma 🙂

      • Soph1234 on February 18, 2018 at 7:03 am

        Hi I really enjoyed you’re baking videos I learnt how to make potato crisps and every one enjoyed them lol thanks a lot 😇😇.

        • Gemma Stafford on February 19, 2018 at 4:19 am

          Hi there,
          Good! I am very happy to hear this, well done you!
          Gemma 🙂

  5. Victoria on February 16, 2018 at 7:29 am

    Hi gemma I’ve already rated your recipe and I haven’t even tried it but by the looks of it I will love it. Just one question my last attempt to make chocolate chip cookies following a recipe here on you tube they used almost as much sugar as you did and when trying it after cooling for like a minute they were like rocks I was told it was because of the sugar and I don’t want to risk wasting food on a fail so will this happen to your recipe?

    • Gemma Stafford on February 17, 2018 at 11:57 am

      Hi there,
      Good question. Sugar in cookies caramelizes. Brown sugar brings a little flavor, and moisture.
      It is about more than the sugars, baking is a science, al of the ingredients play their part.
      The results I got seem to have been replicated by many others, and some peolle reduced the sugars here too. So, I think if you do not try these, even a 1/2 batch, you will never really know.
      Gemma 🙂

      • Victoria on February 17, 2018 at 9:49 pm

        Thank you for your response

  6. Dari on February 15, 2018 at 7:44 am

    Hi,
    I used 1 tsp of baking soda but my cookies turned out bitter and they didn’t shrink down. This tends to happen when there is too much baking soda, but I have made this recipe twice with a similar result. I am not sure what Iv’e been doing wrong. I will try again with less, I suppose, but everyone else seems to be doing fine with these measurements. 🙁

    • Gemma Stafford on February 17, 2018 at 2:09 pm

      Hi there,
      Baking soda has more than one purpose in a recipe. In cookie recipes it reacts with the sugars to crisp the cookie. Think about the reaction in honeycomb!
      I am not sure why you found these bitter, did you change something else in the recipe. The baking soda will not cause the cookies to rise, so I am not sure what happened to these. Were there some other changes to the recipe?
      Gemma 🙂

  7. debfit on February 14, 2018 at 9:24 pm

    I’ve made a ton of “best” chocolate chip cookies over the years but hands down, this one really IS THE BEST!! So many rave reviews from everyone who tasted them! So chewy on the inside and crisp on the outside….added Andes dark chocolate mints broken up in the cookie batter……amazing recipie!

    • Gemma Stafford on February 15, 2018 at 3:28 am

      Hi there,
      See, this is what I love about you Bold Bakers, you are BOLD!
      Lovely suggestion re the mint chocolate, this is such a popular flavor, thank you for this, and for your kind review,
      Gemma 🙂

  8. Parisha Singh on February 14, 2018 at 3:52 am

    Hi Gemma!

    I’ve prepared the cookie dough & kept in fridge. But, there’s a problem. I’d used granulated brown & white sugars (both). I forgot to use fine sugars. Also, I’d used condensed milk as I’m vegetarian. The dough came out really well but I can see granules 🙁. I don’t know what to do?

    • Gemma Stafford on February 15, 2018 at 5:08 am

      Hi there,
      All will be well. The sugars will dissolve in the heat of the oven, this is not a problem for you,
      Gemma 🙂

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