Ultimate Chocolate Chip Cookies

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Check out my amazing recipe for the most perfect CHEWY Chocolate Chip Cookies! These cookies are huge, thick, and loaded with chocolate chips. They’re soft in the middle, crispy at the edges—just the way you like them!

I’m super excited for you to give my ultimate chocolate chip cookies a try. They’re so delicious, and here’s how you can make them:

Ultimate Chocolate Chip Cookies

Course Dessert
Servings 12 cookies


  • 1/2 cup 113g unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup white sugar
  • 1/4 cup coconut sugar or replace with brown sugar
  • 1 large egg at room temperature
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup all-purpose flour
  • 1/4 cup bread flour or use more all-purpose flour
  • 4 oz dark chocolate
  • 2 oz semi-sweet chocolate
  • 2 oz milk chocolate


  • Melt butter in a non-stick pan over medium heat until brown and nutty. Remove from heat, add an ice cube, and stir. Let it cool for 10 minutes.
  • Whisk the butter and sugars for 3 minutes. Add the egg and whisk for 2-3 more minutes until fluffy.
  • Add flours, salt, baking powder, and baking soda. Gently fold until almost fully mixed.
  • Chop chocolate and fold it into the dough. Be careful not to overmix.
  • Use a 2 tbsp scoop to place dough balls on a tray. Don’t press with your hands.
  • Chill in the refrigerator for at least 3 hours, preferably overnight.
  • Preheat the oven to 360F.
  • Place cookie balls on a baking sheet with at least 2 inches between them. Press more chocolate on top for “puddles.”
  • Bake for 10-12 minutes until golden but still soft to touch.
  • Tap the tray to flatten the cookies. Let them cool a bit, then serve!


– Don’t skip chilling for the best flavor and to prevent spreading.
– Use chopped chocolate for different-sized crumbs and better texture.
– Freeze dough balls; defrost and bake when craving. You may need to bake a couple of minutes longer. Enjoy!

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