Looking for the best chocolate chip cookies EVER? you’re in the right place. These cookies are BIG, soft, chewy, and totally divine.

Chocolate chip cookies are my weakness. If I were ever stranded on a deserted island, I could be happy with a steady supply of homemade chocolate chip cookies.

I swiped this recipe for the best chocolate chip cookies from my mom, and now I want to share it with all of you. You don’t want to keep going through life not knowing what’s in the best chocolate chip cookies EVER, do you?

Best Chocolate Chip Cookies Recipe

Well, these wonderful homemade cookies are loaded with some incredible ingredients.

Butter, sugar, vanilla and semisweet chocolate chips are among the usual suspects.

But this isn’t your average chocolate chip cookies recipe! Y’all, this recipe produces some pretty perfect cookies.

How to Make Chocolate Chip Cookies

Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Mix together the flour, baking soda, and the salt
In a separate bowl, beat together the butter, sugars, vanilla extract, and the vinegar until smooth.
Beat in the egg just until combined.
Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
Drop cookies 2 inches apart onto your prepared cookie sheet.
Bake and enjoy!

TIP: In the recipe, I make a note about “barely melted” butter. You want to melt it, but not over melt it, and be sure to let it COOL a bit before putting in with the other ingredients.

Here’s a picture of what your butter should look like!

Best Chocolate Chip Cookies Recipe - Melted Butter in a Bowl

Soft Chocolate Chip Cookies

The debate on soft vs. crispy chocolate chip cookies is a no-brainer in my book.

I do favor soft and chewy, but these cookies give you the best of both worlds.

The middle of the cookie is nice and soft, and the outer edge has a little crispiness.

And that sea salt on top? Just, wow.

How to Store Chocolate Chip Cookies

A wonderful tip that I picked up a few years ago was to store cookies in an airtight container with one slice of white bread.

The cookies utilize the moisture in the bread and it helps prevent them from drying out. Give it a try, you’ll love the results.

People always ask me if they can freeze my cookie recipes. In this case, yes, you can definitely freeze this chocolate chip cookie dough. Here’s how to do it.

Make the cookie dough as instructed below.
Scoop and place cookies on a parchment-lined baking sheet. Just make sure the sheet will fit in your freezer.
Freeze the balls until solid. Usually, 1-2 hours will suffice.
Remove the cookie balls to a large ziptop bag and carefully labeled with the date and baking instructions.
Freeze up to 6 weeks.

Big, Soft, Chewy Chocolate Chip Cookies with Sea Salt

To bake your amazing cookies, you can allow the dough to defrost overnight in the refrigerator or a couple hours at room temperature, then just bake as usual.

If you want to bake them from frozen, just let them sit out on a parchment-lined baking sheet while your oven preheats, and then bake as usual adding 1-3 minutes to the baking time.

You’ll just need to keep an eye on your oven to make sure you don’t let them go too long over the original bake time.

Don’t forget, as my instructions note below you don’t want to overbake these cookies. They will look a little underdone in the center but they will continue to cook once you take them out of the oven as you allow them to cool on the baking sheet an additional 10 minutes.

I think you’ll agree that these truly are the BEST chocolate chip cookies!

Best Chocolate Chip Cookies Recipe - Big Soft and Chewy Chocolate Chip Cookies #Cookies #Recipe

More Great Desserts

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter barely melted but not too hot (see photo above)
¾ cup light brown sugar packed
⅔ cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
1 large egg
2 cups semisweet chocolate chips I used half chips and half chunks, but either is fine
Coarse sea salt

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium bowl mix together the flour, baking soda and the salt: Set aside.
In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.
Bake for 8 to 10 minutes, they will look light brown around the edges and will look underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.

Notes

You can use a medium cookie scoop for regular size cookies.

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Nutrition

Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Desserts

Cuisine: American

Keyword: big chocolate chip cookie, chocolate chip cookies

Did you make this?

I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!

4.46 from 4114 votes (4,038 ratings without comment)

495 Comments

Reneé’ Dornan says:

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Oh my perfect! I’ve been testing recipes with gf 1:1 baking flour with failure AND this is the winner. Hands down. Substituted 2 C all purpose for 2 C gf, 2/3 C white sugar for coconut sugar and df Enjoy brand dark chocolate chips. One might think I ruined the integrity of recipe but we have some restrictions and kiddos who love cookies before bed. Hubby gave me the ‘eyes’ after the first bite.

Thank you for giving us a fantastic recipe!

Aurélie Calou says:

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Hi ! I would love to try those cookies but I am mostly used to metric instead of cups. And conversions are always different (switching between 120-150 g for a cup) so I am not sure about the grams.

Do you have the metric conversion for your cookie recipe ?

1. Terry says:
  
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  Hi! I don’t use cups either, i weigh my ingredients. Here’s the conversions needed for this recipe.
  
  241g flour
  227g butter
  150g brown sugar
  133g granulated sugar
  
  Hope this helps!
  
2. Hayat says:
  
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  Salut Aurélie,
  
  Il y a un accessoire qui peut t’aider à faire les recettes comportant les mesurés en cup c’est les bols mesureurs de la marque ANCHOR HOCKING Fire King, je pense que tu peux trouver facilement sur Internet. :)
  
Sue says:

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The taste and texture are great but they’re a little greasy. Anyone else have this problem? I used Cabot butter which hasn’t been a problem in other cookie recipes.

1. Melissa says:
  
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  AMAZING. Literally the BEST cookies I have ever baked!
  
2. Terry says:
  
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  Yes, same. I’m not a fan of butter based chocolate chip cookies, always going back to the recipe I’ve used since I was 12…lol It uses shortening and hands are never greasy holding cookies….because you can’t take just one, right? Lol
  
Cheyenne says:

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Can you omit brown sugar for this specific recipe?

1. Melina says:
  
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  I forgot to even add it and they just took a bit longer too cool they were very airy and crunchy but tasted good and it wasn’t a bad crunchy texture they were great haha
  
  1. Melina says:
    
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    Cook not cool sorry
P says:

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Hello,

I made this recipe once and it turned out perfect. However, the subsequent times I attempted this recipe, the dough was too wet. Any tips or advice for how to avoid this issue? Thank you.

Sarah says:

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Just made these tonight. They turned out amazing!! I cooked them a little longer because we like a crispy/soft hot cookie in milk. I cooked them for about 15 mins total. and i didnt add the sea salt.

Paige says:

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These cookies are amazing. I know everyone else has said that in the comments, but I had to agree. I came home after a bad day and needed to make cookies. I had everything but apple cider vinegar, so I just left that out and these still turned out incredible. Best cookies I’ve ever made by far.

Roxy says:

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These are perfect & delicious! You make me look like I can cook😃

1. Arlene Puliafico says:
  
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  Yep, you are correct, these are the best Chocolate Chip cookies, and I have been making them longer than I care to admit, lol. I made these for dear friends who are unable to spend Christmas Eve with us this year due to Covid. I followed the recipe to a T with the exception of cooking them just a few minutes longer. I will be making them again next week for my family, only this time, I will be adding one half cup of nuts. This is truly a “gem” of a recipe. Thank you for sharing.
  
S says:

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Best chocolate chip cookie recipe! I’ve made several times & comes out perfect everytime.
Thank you for sharing.

Jennifer says:

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Hello, how long would you think they will remain fresh using the bread method?