The BEST Chocolate Chip Cookies!

Crispy edges, chewy middle. These chocolate chip cookies are sure to become a family favourite in no time!

If you’ve been looking for the perfect chewy chocolate chip recipe, look no further. I’ve been making chocolate chip cookies for YEARS now and this is by far the BEST one.

JUMP TO RECIPE

Cripsy on the outside, chewy on the inside!

Who doesn’t need a go-to cookie? I’ve searched through and tried dozens of recipes and THIS ONE was one of the best one’s I’ve had.

After having mastered the original, I decided to make it my own by changing a few ingredients and measurements. I’ve now been making them for just over 2 years and after countless requests for the recipe, I’ve decided to share with you all The BEST Chocolate Chip Cookie Recipe Ever.

The ingredients are stupid simple with no fuss. The cookies have crisp edges and a chewy middle that’s sure to impress every. Single. Time.

What You’re Going To Need

You’re going to need the basics to get this recipe going. As I mentioned earlier, THE ORIGINAL has a few items that are different and I’ll be pointing that out throughout the recipe. If you’re looking to try the Dear Crissy Original Recipe, please do. It’s amazing.

Now, it’s not that I didn’t enjoy the original. It’s a REALLY GOOD recipe, but I’ve made it my own to suit the tastes of my friends and family.

All-Purpose Flour

I use your regular supermarket all-purpose flour for these cookies. If I’m out of it, the only substitute I make in this case is bread flour. Bread flour has more protein in it and builds better gluten.

Now, you don’t necessarily WANT to build a lot of gluten in your cookies, but I have tried this recipe with bread flour and it makes the cookies extra chewy.

So if you’re looking to experiment and love a REALLY CHEWY cookie, go ahead and use bread flour if that’s all you have laying around at home.

Baking Soda

You cannot forget the baking soda y’all! This is what’s going to give your cookies some lift while they’re baking. If you forget it you’ll be left with very flat cookies and you’ll be very sad.

We don’t want that. No sadness when making cookies!

Salt

You can use any type of salt for this recipe (sea salt, regular table salt, Himalayan salt). I would avoid using course salts as they may not dissolve properly, and it could lead to a mouthful of rocky chunks of salt.

Butter

Ah yes, butter. We love butter at our house (maybe a little too much).

The trick to a chewy cookie is greatly related to your butter/flour ratio. Too much flour and they’ll be cakey, too little and they’ll end up being flat with no bite.

Crissy’s ratio of flour to butter is perfect and easy to remember – 1:2. 1 cup of butter for 2 cups of flour.

You can use salted or unsalted. If you prefer to manage how much salt you add when baking, use unsalted. If all you have is salted, just omit the salt that’s in the recipe.

You’ll want barely softened butter for this recipe. The butter in the original is melted a bit more. I prefer a decently chewy cookie so I melt it a little less.

If you’re using butter out of the fridge, start by putting it in the microwave for 15 seconds. If after 15 seconds it’s still quite hard/cold, let it go for another 10-15. It should be perfect at that point.

If you over-melt it, stick it in the fridge for a couple minutes.

Want to make more than just cookies for your next get together? Follow my 10 Steps to Making the Perfect Vegan Charcuterie Board. It’ll be sure to impress any guest!

Dark Brown Sugar

Crissy’s recipe calls for light brown sugar, but, again, I prefer a chewier cookie so I use dark brown.

Lighter sugars tend to give you a crispier cookie while darker sugars give you a chewier cookie. The reason for this is that dark brown sugar will melt into a sticky molasses. It tends to stay soft.

I’ve also changed the amount of brown sugar from 3/4 cup to 1 cup because I a) prefer the flavour of dark brown and b) love the chewiness it gives.

Granulated Sugar

Granulated sugar is just regular white sugar that you probably have laying around.

Like the brown sugar, I’ve changed the amount to 1/3 cup from 2/3 cup. White sugar gives you a slightly crispier cookie.

If you were to omit the brown sugar all together, you would get a much crunchier cookie.

Pure Vanilla Extract

Please don’t skimp out and use artificial vanilla when you bake. I totally understand that it can be really expensive depending on what stores you have in your area, but if you can get it, please do. It makes the whole difference!

Apple Cider Vinegar

Now Im’ma be real with y’all… when I first saw apple cider vinegar in baking recipes I was skeptical. Wouldn’t it leave a weird taste in the final product?

Well, actually, it doesn’t! What it does do is get your baking soda going earlier. According to Lilliane Stone, it also helps set the egg protein faster.

She provides some more insight and *science* (who doesn’t love science) on the matter in THIS POST.

Egg

You’ll only need one egg for this recipe. Take it out at the beginning to that it’s warmed up a bit by the time you need it. When your ingredients are at vastly different temperatures, they can sometimes create a goopy mess and not combine properly.

Dark Chocolate Chunks

Yet another change from the original, I prefer dark chocolate over semi-sweet.

The dough itself is already quite sweet so we prefer to use 70% dark chocolate chunks. It creates the perfect combination of sweet with a little bitterness.

Make these cookies your own by using whatever chocolate chunks or chips you prefer! You can even use peanut butter M&Ms or toffee bits. It’s totally up to you.

How to Make The Best Chocolate Chip Cookies

Here’s the quick and dirty version of the recipe. If you’re looking to see the full thing, Click Here!

Preheat your oven to 350 degrees and line your baking sheet(s) with parchment paper. I typically bake two sheets at a time.
Mix together your flour, baking soda and salt
In a separate bowl, cream the brown sugar and the granulated sugar with the butter. Add the vanilla and vinegar, and mix until it’s nice and smooth.
Beat in the egg (make sure it’s at room temp!) until just combined.
Mix your flour mixture into the wet ingredients until it’s just combined. You don’t want to overdo it. Fold in your chocolate chunks (or chips)
Portion out about 6-8 cookies per sheet. Each being roughly 2 Tablespoons in size.
Bake and watch them disappear before your eyes!

Freezing Your Cookie Dough

Crissy shares some amazing tips on her blog about how to freeze these cookies.

The easiest way is to shape all your cookies and place them on a your lined cookie sheet. Make sure the pan fits your freezer.

Leave the sheet in the freezer until the cookies have frozen solid. The time it takes will depend on your freezer but about 2 hours should do.

Once you’ve frozen them, you can take them out and pop them into a large freezer bag, label it and leave the cookies in the freezer for up to 6-8 weeks.

Baking them from frozen only takes about 15min. Be sure to check out Crissy’s blog post to see how she bakes hers out of the freezer!

The Recipe