I know, I know – you’ve seen a million and one chocolate chip cookie recipes. But, don’t click away just yet. These are different.

I have made this same recipe for four years now, and it is my go-to baked good. I’ve tried other recipes, but my family always protests, maintaining that this recipe is perfect and there’s no need for anything else.

You may have heard of Jacques Torres’ famous chocolate chip cookie recipe, but those require cake flour, bread flour and at least 24 hours of chilling. Not sure about you guys, but when I want cookies, I want them pronto. My favorites are made with ingredients you almost surely have on hand, and require only an hour of chilling (don’t cheat – it makes such a difference).

I can bet with 99.99% certainty that after you make these chocolate chip cookies once, they will become your go-to recipe, and your family and friends will be begging you to whip up another batch.

Perfect Chocolate Chip Cookies

  • Prep Time:1 hour 15 minutes (1 hour chilling)
  • Cook Time:12-15 minutes
  • Total Time:1 hour 30 minutes
  • Servings:Approximately 4 dozen cookies
  • Easy


  • 2 3/4 cup all-purpose flour
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup unsalted butter, room temperature
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 12 oz semisweet chocolate chips
Photo by Grace Phillips
  • Step 1

    In a medium bowl, combine flour, baking soda and salt.

    Photo by Grace Phillips
  • Step 2

    Using an electric mixer on medium-high, beat together butter, sugars and vanilla in a large bowl until light and fluffy, about 3 minutes. Add in egg and beat until just combined.

    Photo by Grace Phillips
  • Step 3

    Reduce mixer speed to low, and, in several small batches, add the flour mixture to the egg mixture until just combined. The dough will be crumbly, this is fine – it will come together.

    Photo by Grace Phillips
  • Step 4

    Add the chocolate chips and stir until the dough comes together, using your hands if necessary. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (the longer, the better).

    Photo by Grace Phillips
  • Step 5

    While the dough chills, preheat the oven to 375°F and line 2 baking sheets with parchment paper.

  • Step 6

    Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Bake until lightly browned, 12-15 minutes.

    #SpoonTip: This recipe is great for variations. Use half chocolate chips and half butterscotch chips, sprinkle some coarse sea salt on top before baking – the options are endless!

    Photo by Grace Phillips