The Best Chocolate Chip Cookie Recipe Ever

I have tested baking this recipe from frozen more times than I can even count. I have gotten the best results when I place the dough on a parchment lined baking sheet.
Then, preheat the oven to 350 degrees Fahrenheit (ONLY if you are baking the frozen dough) and put the cookies in the oven in the beginning of the preheating time. Set the timer for 15 minutes and remove the cookies after 15 minutes. The top will look a little more brown than usual, but they will still taste amazing.

Can I halve this recipe?
Yes, this recipe halves easily. Simply decrease the ingredients by half and the recipe will make 18 cookies. Or, try this recipe for small batch chocolate chip cookies that makes 8 cookies.

Can I add nuts to this recipe?
Yes, you can add walnuts or pecans with great success. Simply decrease the amount of chocolate chips slightly to accommodate the extra nuts. See these recipes: Chocolate Chip Walnut Cookies and Pecan Chocolate Chip Cookies for the ratios!

Does 1 cup of flour weight 120 grams?
This is one of the most-asked questions I receive, and it’s a complicated one to answer. While 120 grams is the “accepted” value for 1 cup of flour. If you measure flour like most people do (scoop and level), then 1 cup rarely (if ever) weighs that amount. It typically ranges from 130-140 g. For me, it’s always 135 grams. So, the metric measurements in this recipe are exact (based on 1 cup of flour really being around 135 g). I made 10 batches using 410 grams of flour and they all came out perfectly.

side view of the best chocolate chip cookie recipe ever one cookie with melty chocolate chips surrounded by three other cookies and chopped chocolate
The Best Chocolate Chip Cookie Recipe: Ingredients & Substitutions
The only ingredient I feel confident that can be changed up is the mix-ins. Chocolate chips, sprinkles, peanut butter chips, etc. Do not change anything else in this recipe. If you do I cannot guarantee they will turn out. However, here are some tested substitutions.

overhead photo of the ingredients in thsi Best Chocolate Chip Cookies Recipe
Butter. I use salted butter, but unsalted butter would also be great. I just recommend tasting the dough to ensure that it’s salted to your liking.
Eggs. if you’d like to find great egg substitutions that still make perfect cookies – see my eggless chocolate chip cookies recipe.
White Sugar. You can use granulated white sugar or organic cane sugar.
Brown sugar. I use light brown sugar in this recipe for the best results.
Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. Many readers have used gluten-free all-purpose flour with excellent results. Or, try these gluten-free chocolate chip cookies.
Sea Salt. I exclusively bake and cook with pure, fine sea salt. Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with 1/2 tsp and then adjusting to your taste.
Chocolate Chips. As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips. It doesn’t matter what you use, as long as you use 2 cups.
Want to add oatmeal? Make these oatmeal cookies.
Would you like to add nuts? Try pecan chocolate chip cookies, walnut chocolate chip cookies or pistachio cookies!
Overhead view of one chocolate chip cookie torn in half with melty chocolate chips surrounded by three other cookies and chopped chocolate
More of our favorite cookie recipes!