Why You’ll Love This Recipe
These Best 5-Star Chocolate Chip Cookies deliver everything you expect from a bakery-quality cookie—crispy edges, soft centres, rich buttery flavour, and melty pools of chocolate. This recipe balances sweetness, texture, and depth, making it reliable enough for everyday baking and impressive enough for celebrations. I once chilled the dough overnight rather than baking it immediately, and the flavour became noticeably richer with deeper caramel notes. Whether you like your cookies thick and chewy or slightly thinner with crisp edges, this recipe adapts beautifully. These cookies consistently earn glowing reviews and are sure to become your go-to dessert whenever you want something comforting, classic, and irresistibly delicious.
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Best 5-Star Chocolate Chip Cookies: Bakery-Style, Chewy, and Perfect Every Time
- Total Time: 27 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, chewy, bakery-style chocolate chip cookies with perfectly crisp edges and gooey centers—balanced sweetness, rich buttery flavor, and melty chocolate throughout.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 cups chocolate chips or chunks
- Optional: 1 tbsp cornstarch for extra softness
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla extract.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cornstarch (if using).
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Fold in chocolate chips or chunks.
- Scoop dough into balls (2–3 tablespoons each) and place on baking sheet, leaving space to spread.
- Bake for 10–12 minutes, or until edges are golden and centers look slightly underbaked.
- Let cool on the sheet for 5 minutes before transferring to a rack.
Notes
- Chilling the dough 30 minutes–overnight improves flavor and texture.
- Use a mix of chocolate chunks and chips for melty pockets.
- Sprinkle sea salt on top before baking for a gourmet finish.
- Underbake slightly for extra chewy centers.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Unsalted butter
Butter provides the foundation of flavour, creating rich caramel notes and contributing to the perfect chewy texture.
Granulated sugar
Gives structure and sweetness while helping the cookies spread slightly during baking.
Brown sugar
Adds moisture, depth, and chewiness thanks to its natural molasses content.
Eggs
Eggs bind the dough while adding richness and helping the cookies stay soft.
Vanilla extract
Enhances the overall flavour and pairs beautifully with chocolate.
All-purpose flour
Gives structure to the cookies while keeping them tender when measured correctly.
Baking soda
Provides lift, helping the cookies puff slightly before setting.
Salt
Balances sweetness and enhances the chocolate flavour.
Chocolate chips or chunks
The star mix-in—semi-sweet or dark chocolate works best for melty richness.
Directions
Begin by beating the butter, granulated sugar, and brown sugar together until light and creamy. This step incorporates air and ensures a soft, even texture. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
Fold in the chocolate chips or chunks. For the best flavour and texture, chill the dough for at least one hour; this helps the cookies bake thicker and with more depth of flavour. When ready to bake, scoop the dough onto a parchment-lined baking sheet, spacing each portion well apart. Bake until the edges are golden but the centres appear soft—they will set as they cool. Allow the cookies to rest on the tray briefly before transferring them to a cooling rack. Serve warm for melty chocolate goodness or fully cooled for a classic chew.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Makes 20–24 cookies.
Preparation time: 15 minutes
Chilling time: 1 hour (recommended)
Baking time: 10–12 minutes
Total time: About 1 hour 30 minutes
Storage/reheating
Store cooled cookies in an airtight container at room temperature for up to five days. To reheat, warm a cookie in the oven for 2–3 minutes or microwave for a few seconds until just soft. Freeze unbaked dough balls for up to three months; bake directly from frozen, adding a minute or two to the baking time.
Variations and Customizations
Brown Butter Cookies
Brown the butter before using it for a deeper, nuttier flavour.
Sea Salt Chocolate Chip Cookies
Sprinkle flaky sea salt on top before baking for a sweet–salty finish.
Walnut or Pecan Cookies
Add chopped nuts for crunch and richer flavour.
Double Chocolate Version
Replace part of the flour with cocoa powder and use chocolate chunks.
Espresso-Infused Cookies
Add a teaspoon of instant espresso to enhance the chocolate notes.
Thick Bakery-Style Cookies
Chill the dough overnight and bake larger scoops for extra-thick cookies.
Thin and Crispy Cookies
Reduce chilling time and slightly flatten the dough before baking.
Oatmeal Chocolate Chip Cookies
Add a small amount of quick oats for chewiness and rustic texture.
Mixed Chocolate Cookies
Use a blend of dark, milk, and white chocolate chips.
Gluten-Free Variation
Use a high-quality gluten-free flour blend; the texture stays soft and chewy.
FAQs
Why did my cookies spread too much?
The dough might have been too warm; chilling it helps prevent excessive spreading.
Can I freeze the cookie dough?
Yes, freeze in scoops and bake directly from frozen.
Do I need to use both brown and granulated sugar?
Yes, both contribute to flavour and texture.
Can I use salted butter?
Yes, but reduce added salt slightly.
Why are my cookies dry?
Too much flour may have been added; spoon and level flour rather than scooping.
Can I make these cookies without chilling the dough?
Yes, but the cookies will bake thinner and spread more.
What type of chocolate works best?
Semi-sweet or dark chocolate chips or chunks yield the richest flavour.
Can I add mix-ins like caramel or toffee?
Yes, they add great texture and sweetness.
How do I keep cookies soft?
Store in an airtight container with a slice of bread to maintain moisture.
Can I make these cookies jumbo-sized?
Yes, bake larger scoops for longer, adjusting timing as needed.
Conclusion
These Best 5-Star Chocolate Chip Cookies offer everything you want in a classic treat: chewy centres, golden edges, rich flavour, and plenty of melty chocolate. The recipe is simple, adaptable, and consistently reliable, making it ideal for bakers of all skill levels. Whether baked for celebrations, gifts, or cosy evenings at home, these cookies deliver unforgettable flavour in every bite.
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