In my senior year of college, I was determined to find the best chocolate chip cookie recipe. Every week for two months, I would try a new recipe from Pinterest. I am not going to lie, my cookie samples had my friends coming over just to try my weekly chocolate chip cookie. It got to the point where I had been sampling so many cookie recipes that I would give out entire batches to people when I would see them. There was one recipe that was my favorite, and I stuck to it, but after baking with it a few times, I slowly started making it my own from small modifications overtime. Two years later, I have perfected this recipe to make soft, chewy cookies, and I like them with extra chocolate. So, here is my recipe that I am excited to share with you and your loved ones!
Reasons You Will Love This Recipe
- Perfect for sharing (or not): These cookies keep soft for days and freeze beautifully.
- Soft, chewy centers: Thick, buttery, and melt-in-your-mouth delicious.
- Golden edges: Slightly crisp edges give that perfect contrast.
- Chocolate overload: A mix of chunks and mini chips ensures gooey chocolate in every bite.
- Easy to make: Simple ingredients you probably already have in your pantry.
Tips for the Best Cookies
- Butter: Almost-melted butter encourages spread and chewy edges.
- Sugar ratio: ½ cup brown + ½ cup white sugar gives soft centers with slightly crisp edges.
- Baking soda: Promotes spread and browning, don’t swap with baking powder if you want thin, chewy cookies.
- Skip chilling: For maximum spread, bake the dough at room temperature.
- Underbake slightly: Cookies finish setting as they cool, keeping the centers soft.
Why You’ll Keep Coming Back
These cookies are a little decadent, a little nostalgic, and completely foolproof. Whether you’re baking for friends, a cozy night in, or just treating yourself, the combination of chocolate chunks and mini chips makes every bite gooey and irresistible. They’re buttery, soft, and just the right amount of sweet, the kind of cookie you can’t stop thinking about.
These cookies are so good, everyone will be asking you for the recipe. My family always messages me about how I make my cookies, and my boyfriend ask for them on a weekly basis! Now, I am excited to share the recipe that I have created.
Pro Serving Idea
- Serve warm with a cold glass of milk.
- Pair with your favorite coffee or hot chocolate.
- Great with pretzels and a dip if you want a chocolate-salty twist!
- Yield: 12 1x
Ingredients
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8 tablespoons (½ cup) salted butter
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½ cup white sugar
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½ cup packed light brown sugar
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1 teaspoon vanilla extract (or measure with your heart)
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1 large egg
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1½ cups all-purpose flour
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½ teaspoon baking soda
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¼ teaspoon salt (or a pinch extra, if you like slightly salty cookies)
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¾ cup chocolate chunks
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¾ cup mini chocolate chips
Instructions
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Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
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Microwave butter for about 40 seconds until almost fully melted; it should be warm, not hot.
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Beat the melted butter with white and brown sugar until creamy.
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Beat in the egg and vanilla on low speed until just combined (10–15 seconds). Do not overmix.
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Mix in flour, baking soda, and salt until dough forms crumbles. Press the crumbles together into one dough ball.
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Fold in chocolate chunks and mini chips evenly.
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Roll dough into 12 large balls (or 9 for extra-large) and place on the baking sheet, spaced 2 inches apart.
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Bake for 9–11 minutes, until cookies look puffy, pale, and just starting to set. Do not overbake.
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Let cookies cool on the pan for at least 30 minutes. They will sink slightly and become soft and buttery.
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Store in an airtight container at room temperature for several days, or freeze for longer storage.
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