Cookie recipes. Chef-tested & approved.
As a professional chef and baker, I've made my share of cookie recipes over the years. Whether it's my Best Ever Chocolate Chip Cookies, easy 3 Ingredient Peanut Butter Cookies, Best Ever Oatmeal Cookies, I have you covered with tips and techniques for perfect cookies every time.
Top Tips for your Cookies:
- Aging your DoughI 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.
- Chilling your Dough Chilling your dough helps keep your cookies from spreading while baking.
- Can I use Egg Substitutes in cookie recipes? YES! I have an egg substitute chart you can use for most of my recipes.
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My Best Chocolate Chocolate Chip Cookies Recipe
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!
- 1 cup (8oz/225g) butter
- 1¼ cups (7 1/2oz/212g) light brown sugar
- ¾ cup (6oz/170g) white granulated/caster sugar
- 2½ cups (12 1/2oz/354g) all-purpose flour/plain flour
- 1½ teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs*
- 2 teaspoon vanilla extract , optional
- 2 cups (12oz/340g) bittersweet chocolate chunks
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Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
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In a separate bowl melt the butter. Add in both white and brown sugars and whisk vigorously for about 1 minute.
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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.
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Whisk in the second egg and the vanilla and then scrape the sides of the bowl again.
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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.
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IMPORTANT NOTE: Chill the dough for a minimum of 1 hour. This will make it easier to scoop and your 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)
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Scoop 14-15 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.
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Bake the cookies at 375°F (190°C) for about 12-15 minutes roughly, 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 they won't be soft in the middle.
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Once out of the oven bang the hot pan on the counter a few times to create crinkles on top of the cookie (see tips). Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Store them at room temperature in an airtight container for up to 3 days.
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Keep in the fridge for up to 7 days (see notes above about 'aging') or freeze pre-scoop balls of dough for up to 8 weeks.
Watch the Recipe Video!
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.
