Dessert

Best Chocolate Chip Cookies Recipe

ByNaomi Fletcher December 2, 2025December 2, 2025

Introduction

These best chocolate chip cookies are soft, chewy, and packed with gooey chocolate chips. With a hint of espresso powder to deepen the flavor, they’re perfect for satisfying your sweet tooth any time. This recipe yields delicious cookies that everyone will love.

A pile of soft, thick chocolate chip cookies is shown on a white marbled surface, with one cookie broken in half and placed on top at the center. The cookies have a light golden-brown color with a slightly cracked surface. Each cookie has several dark brown, glossy chocolate chips integrated both on the top surface and inside the broken cookie piece. The texture of the cookie dough looks slightly crumbly yet chewy, with melted chocolate chips adding shine and richness. The cookies are stacked loosely, creating a layered effect with some cookies partially visible underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp espresso powder
2 tsp vanilla extract
1 3/4 cup all-purpose flour
1 1/4 cup semi-sweet chocolate chips, divided

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: Using a hand mixer or stand mixer, cream the butter until light and fluffy, about 30 seconds to 1 minute.
Step 3: Add the granulated sugar and brown sugar, then mix until well combined.
Step 4: Add the egg and mix until fully incorporated.
Step 5: Stir in the salt, baking soda, espresso powder, and vanilla extract until combined.
Step 6: Gradually add the flour, mixing until just combined.
Step 7: Fold in 1 cup of the semi-sweet chocolate chips.
Step 8: Chill the dough for 20–30 minutes. You can bake immediately if needed, but chilling helps cookies spread less and stay thicker.
Step 9: Scoop dough using a large cookie scoop (about 1 1/2 to 2 tablespoons) onto a parchment-lined baking sheet, spacing them evenly apart.
Step 10: Bake for 10–12 minutes, until the tops are just barely golden brown—this ensures a soft and chewy center.
Step 11: If desired, sprinkle the remaining 1/4 cup chocolate chips on top of the cookies about 1–2 minutes after removing them from the oven.
Step 12: Let cookies cool on the baking sheet for 5–10 minutes before serving.

Tips & Variations

Chilling the dough helps control spreading and results in thicker cookies with a chewier texture.
Substitute the espresso powder with instant coffee granules or omit it for a milder flavor.
Try mixing in chopped nuts like walnuts or pecans for extra crunch.
Use dark chocolate chips or a mix of white and dark chocolate for different flavor profiles.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container or freezer bag for up to 3 months. To reheat, warm in a microwave for about 10-15 seconds or in a preheated oven at 300°F for a few minutes to restore softness.

How to Serve

A group of soft, round chocolate chip cookies with golden-brown tops and visible dark brown chocolate chips are laid out on a white marbled surface. One cookie is broken in half showing a chewy texture with melted chocolate inside. In the back, there is a white fluted bowl filled with more chocolate chips and a white fluted glass filled with milk. The setting is bright with natural light making the cookies look warm and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

Why do the cookies spread too much?

If cookies spread too much, it could be because the dough was too warm or the baking sheet was not chilled. Chilling the dough and using parchment paper helps control spreading.