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Chocolate Chip Cookies - recipefeasts staff
recipefeasts staff

How to Make the Ultimate Chocolate Chip Cookies

There’s a reason chocolate chip cookies are the most baked cookies in the world — when done right, they hit the perfect balance of comfort, nostalgia, and indulgence. But not all cookies are created equal. Some spread too thin, some turn cakey, and others lack that deep caramel flavour that makes you reach for just one more.
In this in‑depth guide, you’ll learn how to make the ultimate chocolate chip cookies with professional‑level results at home. We’ll break down the real science behind brown sugar vs white sugar, why chilling the dough changes everything, how to control texture based on your preferences, and even how different baking sheets affect browning and spread.
This recipe is designed for bakers who want more than a quick fix. If you’re looking to improve consistency, flavour depth, and texture — this is the chocolate chip cookie recipe you’ll come back to again and again. Whether you love gooey centres, crisp edges, or bakery‑style thickness, you’ll learn how to customise each batch with confidence.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 1 hour
Total Time 1 hour 32 minutes
Course: Snack
Cuisine: Multiple Cuisines
Ingredients Method Notes

Ingredients
  

  • 225 g unsalted butter, softened
  • 150 g brown sugar (light or dark)
  • 100 g white granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 300 g plain flour
  • 1 tsp baking soda
  • ¾ tsp fine sea salt
  • 250 g chocolate chips or chunks

Recommended Ingredients - Why They Matter

  • Brown Sugar: adds moisture
  • Caramel: add flavour, creating chewiness
  • White Sugar: Encourages spread and crisp edges
  • Extra Egg Yolk: Boosts richness and softness
  • Quality Chocolate: Higher cocoa content melts better and tastes richer
Kitchen Tips, Science & Variations
  • Brown Sugar vs White Sugar: Brown sugar contains molasses, which attracts moisture. This leads to softer, chewier cookies. White sugar caramelises faster, producing crisp edges. The ratio in this recipe gives you the best of both worlds.
  • Chilling the Dough (Don't Skip This): Chilling solidifies the butter and allows flour to hydrate fully. The result? Less spread, deeper flavour, and thicker cookies. For maximum flavour, chill overnight.
  • Texture Control Guide: Extra Chewy: Use more brown sugar, under bake slightly· Crispier: Increase white sugar, bake 1–2 minutes longer· Thicker Cookies: Chill longer and roll dough into balls· Thinner Cookies: Bake dough straight away.
  • Variations:  Add chopped walnuts or pecans. Swap half the chocolate for dark chocolate chunks·  Sprinkle flaky sea salt after baking.

Method
 

Step by Step Instructions
  1. How to Make the Ultimate Chocolate Chip Cookies - recipefeasts staff
  2. Cream butter and sugars together until light and fluffy (2–3 minutes).
  3. Beat in egg, egg yolk, and vanilla until fully combined.
  4. In a separate bowl, whisk flour, baking soda, and salt.
  5. Gradually mix dry ingredients into wet ingredients.
  6. Fold in chocolate chips evenly.
  7. Cover dough and chill for at least 1 hour.
  8. Preheat oven to 180°C (160°C fan).
  9. Scoop dough onto lined baking sheets, spacing well.
  10. Bake for 10–12 minutes until edges are golden but centres are soft.
  11. 10.  Cool on tray for 5 minutes before transferring to rack.

Notes

Nutrition Facts

Serving Size: 1 cookie
Servings Per Batch: 24
Amount Per Serving
  • Calories: 180–210

% Daily Value*

  • Total Fat: 10–11 g
  • Saturated Fat: 6–7 g
  • Cholesterol: 25–30 mg
  • Sodium: 120–150 mg
  • Total Carbohydrates: 24–26 g
  • Dietary Fibre: 1 g
  • Total Sugars: 16–18 g

Storage & Freezing

Room Temperature: Store baked cookies in an airtight container for up to 4 days.
Freezing Dough: Scoop dough balls and freeze for up to 3 months. Bake from frozen, adding 1–2 minutes.
Freezing Baked Cookies: Freeze fully cooled cookies for up to 2 months.

FAQ

Why did my cookies spread too much?
Butter too warm or dough not chilled long enough.
Can I make these gluten‑free?
Yes, use a 1:1 gluten‑free flour blend.
Why are my cookies cakey?
Too much flour or over‑mixing the dough.
Should I use baking soda or baking powder?
Baking soda is essential for proper spread and browning.

You May Also Like

  • [Bakery‑Style Double Chocolate Cookies]
  • [Soft & Chewy Oatmeal Raisin Cookies] 
  • [One‑Bowl Peanut Butter Cookies]
  • [Soft & Chewy Oatmeal Cookies]
  • [Brown Butter Chocolate Chunk Cookies]
  • [Easy No‑Chill Sugar Cookies]

Recommended Tool

Heavy‑bottom baking sheets      
 Silicone baking mats or parchment paper
Digital kitchen scale      
Cooling rack