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Gemma’s Best Ever Chocolate Chip Cookies Recipe

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I’ll show you how to make the Best Ever Chocolate Chip Cookies recipe and why it will give you a perfect chocolate chip cookie every time!

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 my Best Ever Chocolate Chip Cookies recipe. 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 and I’ll show you how to make chocolate chip cookies like you’ll find in your favorite bakery or restaurant.

Watch my Best Ever Chocolate Chip Cookies Recipe Video!

Why Are These The Best Chocolate Chip Cookies?

What makes this the Best Chocolate Chip Cookie recipe, 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. I get asked a lot, “How do you make cookies chewy not cakey?” and this is one of the ways to do it.

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Serious Chocolate Chunkage

The next thing that makes this the perfect 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. I like to use bittersweet chocolate with 72% cocoa solids, and I chop it up from a bar of chocolate. 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.

Now if you don’t eat eggs, you can always use my egg substitute chart and still enjoy my cookies.

[ Vegan? Try my Vegan Chocolate Chip Cookie recipe! ]

Should You Age Chocolate Chip Cookie Dough?

YES! As a pastry chef, I used to age my dough 3 to 5 days in advance because aging your dough over time helps develop more flavor and gives a lovely texture to your cookies. Just cover them with cling wrap in your bowl and they’ll keep just fine in the refrigerator.

If you don’t want to age it, you can just chill your dough for an hour. Chilling your dough helps keep your cookies from spreading while baking. Also, at this stage you can freeze your dough in balls or rolled into a log and wrapped in cling wrap. It keeps well in a freezer for up to twelve weeks.

How long does it take to bake a chocolate chip cookie?

Last but not least, my recipe calls for 1/4 cup of dough for each nice and big cookie and they bake 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! Please leave a review and your comments below. And make sure to submit your own photos on this page for everyone to see!

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4.36 from 379 votes
Gemma's Best Ever Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins

Chef-tested and approved, I will show you how to make my Best Ever Chocolate Chip Cookies recipe and why it will give you perfect chocolate chip cookies!

Course: Dessert
Cuisine: American
Servings: 14 cookies
Calories: 320 kcal
Author: Gemma Stafford
  • 1 cup (8 oz/226g) butter
  • cups (7 1/2oz/212g) light brown sugar
  • ¾ cup (6oz/170g) white granulated/caster sugar
  • cups (12 1/2oz/354g) all-purpose flour/plain flour
  • teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs*
  • 2 teaspoon vanilla extract , optional
  • 2 cups (12oz/340g) bittersweet chocolate chunks
  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 375°F (190°C) 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.

Watch the Recipe Video!

Recipe 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.

Nutrition Facts
Gemma's Best Ever Chocolate Chip Cookies
Amount Per Serving (1 Cookie)
Calories 320 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 61mg 20%
Sodium 443mg 18%
Potassium 16mg 0%
Dietary Fiber 1g 4%
Sugars 29g
Protein 3g 6%
Vitamin A 22%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.



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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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Write a Comment and Review

  1. cheryl on January 16, 2019 at 10:13 am

    Hi Gemma 🙂

    am i able to substitute the egg with buttermilk instead of flax? 🙂

    • Gemma Stafford on January 16, 2019 at 4:26 pm

      Hi, yes you can use flax egg here, enjoy!

  2. Shyam Padiyar on January 10, 2019 at 9:26 pm

    Hello Gemma,
    Thank you for another amazing recipe. They turned out exactly the same and my whole family is enjoying them at this moment. No wonder that you said this is the best ever recipe.

    • Gemma Stafford on January 11, 2019 at 10:00 am

      This is one of my all time favorite cookies, i’m delighted to hear that!

  3. Briteyre on January 10, 2019 at 4:17 pm

    Hi Gemma!
    I’ve commented before, but I just had to again. This is the best chocolate chip cookie I’ve ever made/had!! They are so easy to make…and flawless every time. I cannot stop making them! Lol!… Thank you so so much!

    • Gemma Stafford on January 11, 2019 at 10:07 am

      Aw 😀 these are one of my most favorite recipes too, they are always a hit. Great job, next time you make them submit a photo to!

      • Briteyre on January 11, 2019 at 10:37 am

        I just submitted a photo 😊… They’re even better than they look lol!

        • Gemma Stafford on January 11, 2019 at 12:02 pm

          YAY great job!

  4. Anukool Banthia on January 10, 2019 at 10:55 am

    Hello gemma ! loads of love from India.
    Can we use the microwave oven we use at our home in convection mode to bake cookies? if not, which company oven do you suggest for professionals? Also when i used banana as a substitute in place of eggs i get that strong smell of banana, does it comes when we use eggs too ?
    Next time if i want to make half of this recipe can i just decrease the measurements in half and proceed with the recipe?

    • Gemma Stafford on January 11, 2019 at 12:19 pm

      Hi there, i would suggest baking these in an oven as the microwave will not make them crisp on the outside. In terms of subbing the egg a flax egg here would work really well. If you want to half the recipe that is totally fine! Enjoy!

  5. Ariane on January 9, 2019 at 8:18 pm

    Hi! Can i substitute other flavor to this cookie recipe??would it be the same measurement of the chocolates for another flavor for a different variety?thanks

    • Gemma Stafford on January 11, 2019 at 10:23 am

      Hi! Yes, you can change it up to whatever you like, White chocolate or even peanut butter chips would be great too.

  6. Czarina Faye on January 9, 2019 at 4:37 pm

    Hi Gemma! If I were to make cookies that are smaller in size compared to the scoop that you have made, would the baking time change? Also, I do not have chocolate bars as of the moment, but instead I only have semi-sweet chocolate chips. That would still be okay I guess? Thanks in advance!

    • Gemma Stafford on January 11, 2019 at 10:25 am

      Hi there, yes chips will work and you can make them any size you like! The bake time might just be 5 minutes less. Enjoy!

  7. Nidhi on January 9, 2019 at 12:25 am

    I will try it soon

    • Gemma Stafford on January 11, 2019 at 11:26 am

      They are a must, let me know how you like them!

  8. Esty Kawilarang on January 8, 2019 at 1:27 am

    Hi Gemma,
    Thank you for the recipe. My family like it.
    I follow all your recipe but my cookies turned hard . I just wonder if it is because of the oven.
    I’m using my small electric oven, is there any different kind of temperature that should be adjusted ?.
    Thank you.

    • Gemma Stafford on January 8, 2019 at 4:59 pm

      Hi there, you should be able to bake them at the same temperature but perhaps do them for a shorter time in the future. Let me know how you go!

  9. Ana Crespo on January 5, 2019 at 8:24 am

    They look so yummy! If I were to freeze them, do I need to unfreeze it before baking them? Or should they go straight in to oven for 12 min? Thank you 🙂

    • Gemma Stafford on January 5, 2019 at 11:33 am

      Yes Ana, unfreeze the dough for 20 minutes then bake.

      I scoop all the dough and keep it in ball in the freezer so I can have cookies anytime.
      Hope you like this recipe,

  10. einschlafen on January 4, 2019 at 6:35 pm

    Terrific Webpage, Preserve the fantastic work. Many thanks.

    • Gemma Stafford on January 7, 2019 at 11:35 am

      Thank you! So glad you found us!

  11. Demdemo on January 3, 2019 at 11:23 am

    I had a little bit of a problem. My cookies baked for more than 40 minutes to just get it right. But they turned out good so I cant complain. I think I’ve put very large chocolate chunks or I couldnt set the temperature to exactly 190 degrees. I also had to wait for like 15 minutes between adding the two eggs because we only had 1 egg so I had to run to the store. I also made a 1/2 ratio of bitter and 1/2 ratio of milk chocolate (I like milk choc more). Anyways I think they turned out pretty good. Thaks for the recipie!

    • Gemma Stafford on January 3, 2019 at 4:35 pm

      It’s my pleasure, thanks so much for giving these a try!

  12. Fran on January 2, 2019 at 1:52 pm

    Hi! Thanks for the recipe, I’ll try it as soon as I have time.
    I have a question about the baking process, do you use the fan setting in the oven? Or do you just set the oven to heat from above and below?

    • Gemma Stafford on January 2, 2019 at 3:15 pm

      I do not use the fan, best of luck with these 😀

  13. Mafaza on January 2, 2019 at 4:10 am

    Oh no..i added some more flour to it…i hv to bake it later…is dz make my cookies hard???pls reply fast

    • Gemma Stafford on January 2, 2019 at 11:54 am

      Hi there, yes this can effect the cookies by making them more dry. In this case it might be best to bake them off and start again. Best of luck!

  14. Vasavi Palyam on December 31, 2018 at 9:44 am

    I made according to recipe but it’s a little soft inside so should I bake for some more time ?

    • Gemma Stafford on January 1, 2019 at 2:12 am


      You can if they seem very soft in the middle BUT these guys are supposed to have a softer center. It’s what makes then an awesome cookie.

      It sounds like you did everything right.

  15. Liz on December 30, 2018 at 6:24 pm

    I made these tonight. They look just like yours did. They were great and I will make again

    • Gemma Stafford on December 30, 2018 at 8:39 pm

      Yay, i am delighted to hear that, they are one of my favorites!

  16. sairaali on December 29, 2018 at 9:42 pm

    Made the chocolate chip cookies for the holidays and my daughter absolutely love it so much that she devour most of it.

    • Gemma Stafford on December 30, 2018 at 8:49 pm

      YAY, they are some of my favorites too, i am delighted to hear that. Happy Holidays!

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