Best Ever Chocolate Chip Cookie Recipes

This recipe is for the best chocolate chip cookies you’ll ever make! It’s easy to follow and doesn’t need any special ingredients or waiting time. The cookies are wonderfully soft but still fully baked, and they taste great every time you make them.

Why This Recipe Works

Having a reliable chocolate chip cookie recipe is a must, and this is the one to keep. I’ve been making these cookies for many years, and they never fail to impress. They’re easy to make, with no special ingredients or chilling required, and they always taste amazing.

Cookie Characteristics

These cookies embody the ideal chocolate chip cookie: crispy edges, chewy center, perfectly buttery, and sweet. They are a delightful balance of texture and taste.

Ingredients and Substitutions

Key Ingredients

  • Butter: Use either salted or unsalted. If you opt for unsalted, you may want to adjust the salt to taste.
  • White Sugar: You can use either granulated white sugar or organic cane sugar.
  • Brown Sugar: Light brown sugar is preferred for the best results.
  • Flour: An unbleached, all-purpose flour is recommended. Gluten-free flour can also be used.
  • Sea Salt: I use fine sea salt, which differs from regular table salt. Adjust the amount if you use a different type of salt.
  • Chocolate Chips: Feel free to use chocolate chips, chunks, or chopped chocolate. Any type works as long as you use 2 cups.

Recipe Ingredients

  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon sea salt
  • 2 cups chocolate chips (14 oz)

Baking Instructions

Preparation Steps

  1. Preheating: Set your oven to 375 degrees F. Line baking sheets with parchment paper.
  2. Dry Mix: Combine flour, baking soda, baking powder, and salt in a bowl.
  3. Creaming: Mix butter and sugars until well combined.
  4. Eggs and Vanilla: Beat in the eggs and vanilla.
  5. Combine: Add the dry mix to the wet ingredients, then stir in the chocolate chips.
  6. Form Cookies: Roll the dough into balls and place on the baking sheets.
  7. Baking: Bake for 8-10 minutes, until they start to brown.
  8. Cooling: Let the cookies sit on the baking pan for 2 minutes before transferring to a cooling rack.

Important Notes

  • Avoid overbaking; the cookies should still be soft when removed from the oven.
  • For convection ovens, lower the temperature by 25 degrees.

Freezing and Storage

Freezing Dough

You can freeze the cookie dough balls in an airtight container for up to 2 months.

Storing Cookies

Keep the baked cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 2 months.

1Oven preheatingPreheat oven to 375 degrees F.
2Flour3 cupsMix flour, baking soda, baking powder, and salt.
Baking Soda1 teaspoon
Baking Powder½ teaspoon
Sea Salt1 teaspoon
3Salted Butter1 cupCream together butter and sugars.
Granulated Sugar1 cup
Light Brown Sugar1 cup
4Large Eggs2Beat in eggs and vanilla until light (about 1 minute).
Pure Vanilla Extract2 teaspoons
5Dry MixMix in the dry ingredients.
6Chocolate Chips2 cups (14 oz)Add chocolate chips and mix well.
7Cookie DoughRoll dough into balls and place on baking sheets.
8Bake for approximately 8-10 minutes.
9Let them sit on the baking pan for 2 minutes.

2. Chocolate Chip Cookie Dippers

Chocolate Chip Cookie Dippers

Let’s explore our new Chocolate Chip Cookie Dippers, a yummy snack that makes eating chocolate chip cookies even more fun. These aren’t just regular cookies; they’re made to bring smiles, treats, and a bit of fun to your sweet treats.

Picture a cookie that mixes the familiar yummy taste of chocolate chips with something healthy, like wholegrain flour. Each cookie is baked just right – strong enough to dip into sauces but still crumbly like we all love. You get a cookie that’s great on its own or as the main part of your dessert.

What’s really special about these cookie dippers is the sauce – a smooth, tasty chocolate marshmallow fondue sauce. This sauce isn’t just any chocolate sauce. It’s a special mix of dark chocolate and tiny vanilla marshmallows, which makes it taste amazing with the cookies. Together, they’re a perfect match of different textures and flavors.

These cookie dippers are all about being simple and sharing happiness. They’re perfect for family time, birthday parties, or just a weekend treat. Kids and grown-ups alike will enjoy them, bringing back sweet memories with each dip.

These Chocolate Chip Cookie Dippers show how fun cooking can be. Using leftover holiday chocolates in the sauce is a clever way to add a special flavor. You can change the recipe to use your favorite chocolates.

In short, our Chocolate Chip Cookie Dippers are more than just a dessert. They’re a playful and tasty way to get together and make new memories. So, get your oven ready and dive into a world of yummy flavors with this delightful snack!

Easy Cooking Instructions for Chocolate Chip Cookie Dippers

Ingredients for Chocolate Chip Cookie Dippers:

  1. 95g (3.3oz) unsalted butter, room temperature
  2. 150g (5.3oz) soft brown sugar
  3. 1 large egg
  4. 150g (5.3oz) plain flour
  5. 90g (3.2oz) wholegrain flour or spelt flour
  6. 1 teaspoon ground cinnamon
  7. ½ teaspoon baking powder
  8. ½ teaspoon bicarbonate of soda
  9. ½ teaspoon salt
  10. A handful of milk chocolate buttons

Ingredients for Chocolate Marshmallow Fondue Sauce:

  1. 150g (5.3oz) dark chocolate, chopped into small pieces
  2. 150ml (5.3fl oz) whole milk or cream
  3. 300g (10.5oz) mini vanilla marshmallows
  4. 1 teaspoon vanilla paste


  1. Prepare the Oven and Tin:
    • Preheat the oven to 180°C (350°F).
    • Line a small deep-sided baking tin (28x17cm/11x7in) with baking paper, letting the edges overhang for easy removal.
  2. Make the Cookie Dough:
    • Cream the butter and sugar together in a stand mixer or large bowl until light and fluffy.
    • Beat in the egg until well combined.
    • Stop the mixer and scrape the bottom and sides of the bowl.
    • Add the plain flour, wholegrain flour, cinnamon, baking powder, bicarbonate of soda, and salt. Beat until the dough forms a ball around the blade.
    • If the dough is too dry, adjust by adding a little milk.
  3. Assemble the Cookies:
    • Press the dough into the prepared tin.
    • Press chocolate buttons into the dough in straight lines (this will guide you for cutting later).
  4. Bake the Cookies:
    • Bake for 18-25 minutes, or until the edges begin to color.
    • Cool slightly, then remove from the tin and slice with a sharp knife into dippers.
    • Spread the slices on a baking tray and return to the warm oven to dry out slightly.
  5. Make the Chocolate Marshmallow Sauce:
    • Gently heat the milk and vanilla until small bubbles appear around the edge of the saucepan.
    • Pour the hot milk over the chopped chocolate and let it stand for a couple of minutes, then stir until the chocolate melts.
    • Return the mixture to the pan, add the marshmallows, and stir over low heat until they melt. (Alternatively, use a microwave on medium setting in short bursts.)
  6. Serve:
    • Serve the cookies with little pots of the warm chocolate marshmallow sauce for dipping.


  • The cookie recipe can be adjusted to suit your preferences. Feel free to experiment with different types of chocolate or flour.
  • The chocolate marshmallow sauce can also be made in a blender like a Vitamix. Just blend the chocolate, milk, and vanilla, then add marshmallows and blend until smooth. The sauce will thicken as it cools.
  • Enjoy your homemade Chocolate Chip Cookie Dippers with the delightful Chocolate Marshmallow Fondue Sauce!

Storing Chocolate Chip Cookie Dippers: Tips for Keeping Them Yummy

  1. Short-Term Storage (Up to a Week):
    • Let Them Cool: Make sure the cookies are totally cool before storing. This stops them from getting soggy.
    • Airtight Containers: Keep them in a container that’s airtight, like a cookie jar, plastic container, or big zip-lock bag.
    • Use Parchment Paper for Stacking: If you stack them, put parchment paper between layers so they don’t stick.
    • Room Temp Storage: Store the container in a cool, dry place away from sunlight to keep them crisp.
    • Keep Sauce Separate: Keep the chocolate sauce in the fridge in a closed container.
  2. Long-Term Storage (More Than a Week):
    • Freezing Cookies: You can freeze the cookies. First, freeze them on a baking sheet, then put them in a freezer bag or container.
    • Thawing Cookies: To thaw, let them sit at room temp for about 30 minutes. You can also warm them in the oven to make them crispy again.
    • Freezing the Sauce: You can freeze the sauce too. Put it in a freezer container, leaving some space at the top. To use, thaw in the fridge and then reheat gently.
  3. Reheating (If Needed):
    • Warm up the cookies in the oven at a low heat (about 150°C or 300°F) for 5-10 minutes if they get less crispy.
    • Warm the sauce in a pot over low heat, stirring a lot. Or microwave it in short times, stirring in between.
  4. Avoiding Moisture and Smells:
    • Make sure the container doesn’t smell, as cookies can pick up odors.
    • Keep them away from wet foods to avoid getting soggy.
  5. Label Your Storage:
    • Label the container with the date if you’re freezing them.

By following these tips, your Chocolate Chip Cookie Dippers will stay tasty and ready to eat whenever you want!

1Preheat oven to 180°C (350°F). Line baking tin with paper.
2Unsalted butter95g (3.3oz)Cream butter and sugar until fluffy.
Soft brown sugar150g (5.3oz)
3Large egg1Add egg and beat well.
4Plain flour150g (5.3oz)Gradually add dry ingredients and mix into a dough.
Wholegrain/spelt flour90g (3.2oz)
Ground cinnamon1 tsp
Baking powder½ tsp
Bicarbonate of soda½ tsp
Salt½ tsp
5Milk chocolate buttonsA handfulPress dough in tin, add chocolate buttons on top.
6Bake 18-25 min, cool, slice into dippers.
7Return slices to warm oven to dry out.
8Dark chocolate150g (5.3oz)For sauce, heat milk and vanilla, pour over chocolate.
Whole milk/cream150ml (5.3fl oz)
Mini vanilla marshmallows300g (10.5oz)Add marshmallows, melt, and stir until smooth.
Vanilla paste1 tsp
9Serve cookies with warm sauce for dipping.

3. Chocolate Chip Cookie Cake Recipe

Chocolate Chip Cookie Cake Recipe

This chocolate chip cookie cake is soft, and chewy, and comes with a delightful chocolate buttercream frosting(recipe below). It’s simple to bake, serves many, and is even more delicious than store-bought varieties.

Ingredients and Possible Substitutions

While it’s best to follow the recipe exactly, here are some substitutions that work:

Basic Ingredients

  • All-Purpose Flour: Preferably unbleached. For a gluten-free version, use an equal amount of gluten-free flour.
  • Fine Sea Salt: Use fine, not coarse. If using table salt, reduce the amount by half.
  • Salted Butter: Unsalted butter is also suitable.
  • Granulated Sugar: Organic cane sugar or regular white sugar are recommended. Sugar substitutes haven’t been tested.
  • Light Brown Sugar: Dark brown sugar can be substituted for a deeper molasses flavor.
  • Chocolate Chips: Options include milk, dark, or white chocolate in various forms like chunks or chips.

Recipe: How to Make the Cookie Cake


  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup salted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 2 cups semisweet chocolate chips
  • Chocolate buttercream frosting


  1. Preparation: Preheat oven to 350 degrees F. Prepare a 14” pizza pan (without holes). If your pan has holes, cover it with aluminum foil and grease it.
  2. Mix Dry Ingredients: In a bowl, combine flour, baking soda, and salt.
  3. Cream Butter and Sugars: In a separate bowl, beat butter and sugars until light and fluffy. Add vanilla and eggs and beat well.
  4. Combine: Mix in the dry ingredients, then fold in the chocolate chips.
  5. Bake: Spread the dough on the prepared pan, leaving space at the edges. Bake for 15-20 minutes until golden.
  6. Cool and Decorate: Let the cookie cake cool in the pan, then transfer to a serving plate. Decorate with frosting and allow it to set before serving.

Storing Your Cookie Cake

Store any leftovers in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 1 month.

1All-purpose flour2 ½ cupsPreheat oven to 350°F. Prepare a 14” pizza pan.
2Baking soda1 tspIn a bowl, mix flour, baking soda, and salt.
3Fine sea salt1 tsp
4Salted butter1 cup (softened)In a separate bowl, beat butter, granulated sugar, and brown sugar.
5Granulated sugar¾ cupAdd vanilla and eggs to the butter mixture and beat well.
6Light brown sugar¾ cup (packed)
7Pure vanilla extract1 tspAdd dry ingredients to the wet mixture and combine.
8Large eggs2Fold in chocolate chips.
9Semisweet chocolate chips2 cupsSpread the dough on the pan, leaving space at the edges.
10Chocolate buttercream frostingAs neededBake for 15-20 minutes until golden. Cool and decorate.

4. Easy Chocolate Buttercream Frosting

Easy Chocolate Buttercream Frosting

This chocolate buttercream frosting is the best! It’s very chocolatey, creamy, and you can make it in 5 minutes with just 6 easy ingredients. It’s much better than what you buy in stores. Make this simple homemade chocolate frosting yourself!

Ingredients for Chocolate Buttercream Frosting

  1. Salted Butter: This gives a lovely sweet and salty taste to the frosting. Alternatively, you can use unsalted butter or even vegan butter for great results.
  2. Powdered Sugar: Essential for the frosting’s texture. If you don’t have it, you can create your own by blending regular sugar in a blender for about 10 seconds.
  3. Unsweetened Cocoa Powder: Use dark cocoa powder if you prefer a deeper, richer chocolate flavor.
  4. Sea Salt: Adds a slight edge to the flavor. It’s optional but recommended for the best taste. If you’re using regular iodized salt, remember to use half the amount.
  5. Vanilla Extract: Pure vanilla extract gives the best flavor. You can experiment with different extracts like peppermint, almond, or orange to add unique flavors.
  6. Whole Milk: You can substitute with half and half or heavy whipping cream, but avoid using anything with less fat content.


  • 1 cup salted butter (softened)
  • 4 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ¼ tsp sea salt
  • 1 tsp pure vanilla extract
  • ⅓ cup whole milk


  1. Mix Dry Ingredients: In a medium bowl, combine the powdered sugar, cocoa powder, and sea salt. Set this aside.
  2. Cream the Butter: In a large mixing bowl, use a mixer to beat the butter until it’s light and fluffy.
  3. Combine: Gradually add half of the sugar mixture to the butter. Beat it on a high speed for about 30 seconds until it’s fluffy.
  4. Add Milk and Vanilla: Next, add the milk and vanilla to the mixture, along with the rest of the sugar mixture. Start mixing on a low speed, then gradually increase to high until everything is smooth and well combined.
  5. Final Mixing: Scrape down the sides and bottom of the bowl, then mix again to ensure the frosting is smooth and uniform.
  6. Ready to Use: Now your frosting is ready to be used on cakes, brownies, or any other dessert.

Storing and Tips

  • Room Temperature: If you’re using it the same day, keep it in an airtight container at room temperature.
  • Refrigerate: For longer storage, keep it in the fridge for up to a week. Let it come to room temperature before using.
  • Freezing: You can freeze the frosting in a piping bag or a ziplock bag. Thaw it at room temperature when needed. Avoid microwaving as it can ruin the texture.

Notes on Ingredient Substitutions

  • You can play around with the type of butter and milk according to your preference or dietary needs. The recipe is quite flexible and allows for various substitutions.

1Powdered Sugar4 ½ cupsIn a medium bowl, combine powdered sugar, cocoa powder, and sea salt. Set aside.
1Unsweetened Cocoa Powder½ cup(Combined with Step 1)
1Sea Salt¼ tsp(Combined with Step 1)
2Salted Butter1 cup (softened)In a large mixing bowl, cream the butter until light and fluffy.
3Powdered Sugar MixtureHalf of the mixtureGradually add half of the sugar mixture to the creamed butter. Beat on high for 30 seconds.
4Whole Milk⅓ cupAdd milk, vanilla, and the rest of the sugar mixture. Start on low speed, then increase to high.
4Pure Vanilla Extract1 tsp(Combined with Step 4)
5Scrape down the sides and bottom of the bowl. Beat again until the frosting is smooth and uniform.