The Absolute Best Chocolate Chip Cookie Recipe 

This post is dedicated to the beloved chocolate chip cookie. Let’s be honest, who doesn’t love them?   No matter what the occasion… they’re excepted. They can satisfy any sweet tooth and cheer you up when you are sad. Obviously, they’re a classic for a reason!

I’ve written a couple chocolate chip cookie recipes, one of which I deemed the best chocolate chip cookie ever. Even though I thought I had successfully found an amazing chocolate chip recipe—my search still continued. It’s kinda like, a good banana bread recipe, is the search ever really over?

Here’s one thing I’ve learned….all chocolate chip cookie recipes are good fresh out of the oven. The real test is how they keep hours after.

Long story short, I’ve baked my fair share of chocolate chip cookies, and as of right now, this recipe is the best. But then again, I’ve yet to taste a chocolate chip cookie that I didn’t like. These are absolutely amazing fresh out of the oven, but equally as great after they’ve cooled.

Here’s My Notes:

1)This can be sometimes overlooked, but I think it’s important to use quality chocolate. I usually use a mixture of mini chips, regular size chips, chunks, and even chopped up chocolate bars…..pretty much anything I have on hand. Ghirardelli chocolate, is the best, plus it’s easily accessible. My favorite combo is regular milk chocolate chips & chopped up semi-sweet chocolate bars.

2)If you can get your hands on vanilla paste, it really elevates the flavor…..highly recommend.

3)Don’t over bake! I know this is a common comment in chocolate chip cookie recipes, but it’s important. I look for golden brown edges and pale, soft centers.

4)I use a kitchen scale to measure my ingredients because I think it’s easier, but I’ve included the cup measurements if the don’t have a kitchen scale.


The Absolute Best Chocolate Chip Cookie Recipe

Yields: approximately 25 cookies


•3 large eggs, room temperature
•2 teaspoons vanilla
•3 1/2 cups (482 grams) all purpose flour
•1 tsp baking soda
•1 tsp baking powder
•1 1/2 tsp kosher salt
•1 cup plus 5 tablespoons (298 grams) unsalted butter, softened
•1 cup plus 2 tablespoons (250 grams) packed, moist brown sugar
•1 1/4 cups (250 grams) granulated sugar
•1 1/2 cups milk chocolate
•1 1/2 cups  semi-sweet chocolate

Preheat oven to 375ºF. Line two cookie sheets with parchment paper. Set aside.
In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside as well.
Use an electric mixer to cream the butter and both sugars on medium-high for 5 minutes, until very light and fluffy. Continue to mix on medium, add in the eggs, one at a time. Add vanilla and mix thoroughly.  Mix in the dry ingredients. Scrape down the sides of the bowl with a spatula and mix for a few more seconds, careful not to overmix. Fold in the chocolate. Use an ice cream scoop (1/4 cup) to portion the cookies in 2.5 ounce balls onto prepared cookie sheet (6 to a cookie sheet).

Bake for 10-13 minutes, until cookies look slightly underdone in the center, but completely set and golden around the edges. Enjoy!




  French Patisserie Inspired Chocolate Chip Cookies 

I seriously have no idea if there are chocolate chips cookies in a French Patisserie….  If they are….these would be in it.

As soon as I saw these cookies my immediate thought was that they should be in a cute French sweets shop. There is something so elegant about this ultra flat cookie with it’s crinkly edges and specks of dark chocolate.

Another thing about these cookies that caught my attention was the actual recipe. After 10 minutes of baking you take the tray of cookies and drop them against the oven rack. This creates crinkle edges and a completely flat cookie.

I know this is a bold statement but these are the absolute best cookies I’ve ever had. They’re crispy and thin but still some how chewy. Another bonus is that they taste equally as good the next day.

Here’s My Notes:

1)You must freeze these cookies for 15 minutes before baking. They will spread way too much if you don’t. I know it’s a extra step but it’s well worth it.

2)Even if you’re a fan of thick, soft cookies I still recommend making these….they’re life changing.

3)Because these cookies spread a lot, I only put four on each baking tray.

4) I weighed my dough on a scale, 3 1/2 ounces of dough per cookie. If you don’t have a scale you can just measure out a 1/3 cup of dough per cookie.

5)Lining the pans with foil is important, this helps to create the crinkles and an extra-crisp, golden brown bottom.

French Patisserie Chocolate Chip Cookies

Yields: 12 (4-inch) cookies


•1 cup (two sticks) butter, softened

•1 1/2 cups sugar

•1/4 cup brown sugar

•1 egg

•2 Tablespoons water

•2 teaspoons vanilla

•2 cups all-purpose flour

•1/2 teaspoon baking soda

•1/4 teaspoon salt

•6 ounces dark chocolate chopped

•Sea Salt


Preheat oven to 350 degrees F. Line three cookie sheets with foil, dull side up.

Using a stand mixer fitted with a paddle attachment cream together the butter and sugars on medium speed for about 3-4 minutes until light and fluffy.  Add the egg, vanilla, and water; mix  on low until combined. Mix in the flour, baking soda, and salt. Fold in chopped chocolate.

Form 3 1/2 ounce balls of dough and place four balls of dough on each baking sheet and freeze for 15 minutes before baking.

Place the chilled baking sheet in the preheated oven and bake for ten minutes. After ten minutes of baking, lift the the baking sheet up about 4″ and let it drop down against the oven rack; repeat this step every two minutes (I dropped my cookies three times). Bake the cookies for a total of 18 minutes. Look for golden brown edges and a light center that’s not fully cooked. Let the cookies cool for about 5 minutes before removing them from the pan. Enjoy ! 

Chocolate Chip Cookie Waffle Sundae

Grab a friend, cause your going to want to share.


Here in the south we have been having some extreme weather changes. One week it’s freezing temps and the next it’s sunny & 75 degrees out. To take advantage of the warmer days Rachel and I made this cooling sweet treat. It’s really easy and simple to make…no oven required.


Rachel and I enjoyed our sundae while listening to Jon Bellion

You can put anything in a waffle maker, so why not cookie dough? We just used store-bought refrigerated chocolate chip cookie dough. Once the giant cookie has been cooked, it taste just like a Chip Ahoy cookie. Bonus, it only takes a matter of minutes for this cookie to cook. You will have a delicious dessert in no time! Whip one of these up and head to the back porch.


For toppings we wanted to keep it light & fresh for our sundae, so we opted for fresh strawberries and sliced banana. The topping possibilities are endless for your sundae……hot fudge sauce, sprinkles, chopped pecans, whipped cream, etc.

Here’s My Notes:

1)It will take about a whole (16.5 ounces) package of cookie dough for one waffle.

2)Don’t over fill you waffle maker.  If you over fill the waffle maker, the cookie dough will run out the side and cause a huge mess…I know.

Chocolate Chip Cookie Waffle Sundae

Yields: 1 waffle; 2 servings


•1 (16.5) package refrigerated cookie dough

•Ice Cream

•Strawberries, sliced

•Bananas, sliced (we used one large banana)


Before you heat up the waffle maker spray it well with non-stick cooking spray. Fill the waffle maker with cookie dough, leaving a 1 and 1/2 inch space from the edge. Plug in the maker and cook the cookie for about 2 minutes. Transfer the cookie to a plate and top it with a few scoops of ice-cream and tons of sliced strawberries and banana. Grab some spoons and Enjoy !







Brownie Stuffed Chocolate Chip Cookies {Levian Bakery Style}

The Levian Bakery is located in New York City. The bakery is famous for their ginormous cookies that are served fresh out of the oven.  I’ve never been there myself, but I’ve made copycat recipes for their cookies quite a few times and … they’re pretty amazing.

The Levian Bakery cookies weigh a whopping 6 oz.! That is a huge cookie, but I love that about them… it’s so extra.

I wanted to make a even more outrageous cookie and stuff an already 6 oz. cookie with a brownie, because………why not?!


Here’s My Notes:

1)The key to these cookies are to under-bake the brownies and the cookies. If that’s not your thing this probably isn’t the cookie for you.

2)I just used a boxed brownie mix, if you want to make a homemade brownie…go for it.

3)I’ve tried chilling the cookies before baking them and no chilling at all. Honestly, I think it’s worth it to chill the cookies before baking. They hold their shape way better and don’t spread, which means a more gooey center…which is exactly what you want for this recipe.

3)I suggest a darker chocolate for these cookies, I used a mixture of semi-sweet chocolate chips and chopped dark chocolate.

4)These cookies the next day are not as good as when they’re fresh. An easy fix is to pop it in the microwave for about 15 seconds…I promise it tastes like it’s fresh out of the oven.

5)My cookies tip the scale at 8 ounces and I enjoyed mine with a cup of coffee, but a glass of milk is always a good idea with a warm chocolate chip cookie. Btw I had no problem at all with eating a whole cookie.

6)If you don’t have bread flour, it’s no big deal. I have made these cookies with just all-purpose flour. However, the bread flour does make the cookie more tender and ultra soft. Also, I do weigh my flour and sugar out on a scale, but feel free to just measure it with measuring cups.

Brownie Stuffed Chocolate Chip Cookies {Levian Bakery Style}

Yields: 8 (8oz.) cookies


•1 boxed brownie mix, baked according to package directions (I baked mine for just 25 minutes     to get a gooey texture)

•3 cups (13.5 ounces) bread flour

•1 teaspoon baking powder

•1/4 teaspoon baking soda

•3/4 teaspoon salt

•1 cup butter, room temperature

•3/4 cup + 4 teaspoons (6 ounces) brown sugar

•1/2 cup sugar

•2 eggs

•1 teaspoon vanilla

•8 ounces chocolate, I used a mixture of semi-sweet chocolate chips & chopped dark chocolate


Bake the brownie mix according to package directions in an 8×8 pan. Allow them to cool completely, cut the brownies into 25 squares (5 by 5 rows).

Line two baking sheets with silicone baking mats or parchment paper.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.

Using a stand mixer, cream together the butter and sugars for about 1-2 minutes or until light and fluffy. Add in the eggs and vanilla; beat until fully incorporated. Then, add in the dry ingredients. With a rubber spatula mix in the chocolate.

Scoop the cookie dough with a 1.5 Tablespoons cookie scoop.  Place six scoops of dough on a cookie sheet. Flatten out the dough with your hand. Take a brownie square and place it in the center of the cookie dough. With the remaining cookie dough in the mixing bowl, use your fingers to cover the brownie squares on each cookie. This can be messy and imperfect, but you can do it! Put the baking sheets in the fridge for 1 hour or 30 minutes in the freezer.

Once the cookies have chilled, bake them at 350 degrees F. for 20 minutes. Allow the cookies to cool for about 5 minutes before removing them to a cooling rack . Enjoy !

This recipe was adapted from HERE

♥ Other copycat recipes to check out:

Decadent Brownies with Raspberry Sauce {A Bonefish Grill Copycat}


Caramel Pecan Cinnamon Roll Cups {A Cinnabon Copycat}


Check out my Ultimate Chocolate Chip Cookie recipe:



 Soft Sugar Cookies with Cream Cheese Frosting 

I’m super picky when it comes to sugar cookies. My conditions are – No chill time, No rolling out, they Must be soft & chewy, And obviously ….covered in frosting. 

Little Lydia modeling for me

This recipe checks off everything on my list. I love that the preparation is simple, nothing complicated, which is typical with most sugar cookie recipes. Wrap these up in little boxes to give out to friends, or make a whole batch for someone you care about 💕. 

Here’s My Notes:

1)I like to add flavoring to my sugar cookies, like almond extract or lemon extract. Lemon zest is preferred, but I didn’t have any fresh lemons on hand. If you do use lemon zest….about 1 teaspoon would be perfect.

2)I baked the cookies for 12 minutes. I slightly under bake them to be soft. 

3)I use a 1.5 Tablespoons cookie scoop. I only place 6 on a cookie sheet, they do spread.

Soft Sugar Cookies with Cream Cheese Frosting 

Yields: 2 dozen cookies 



2 3/4 cups all-purpose flour 

1 teaspoon baking soda 

1/2 teaspoon baking powder

Pinch of salt 

1 cups butter, softened 

1 1/2 cups sugar

1 egg

2 teaspoons vanilla 

1/2 teaspoon lemon extract or 1 teaspoon lemon zest

Cream Cheese Frosting:

1 (8oz.) package cream cheese, softened 

1/4 cup (1/2 stick) butter, softened 

2 cups powdered sugar, sifted

1/2 teaspoon vanilla 

Pink icing coloring 

Cute sprinkles


Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper or silicone mats. 

In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.

In the bowl of a stand mixer, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes on medium speed. Beat in egg and vanilla. Add in dry ingredients by the 1/2 cup, beat well after each addition. Once all the dry ingredients are mixed, add lemon extract or zest. 

Using a cookie scoop, place 6 scoops of cookie dough on each lined cookie sheet. Bake in preheated oven for 10-12 minutes. Allow to cool for about 5 minutes on cookie sheet before removing to a wire cooling rack. Cool completely.

Using either a stand or hand mixer, cream together the softened cream cheese and butter. Add in powdered sugar and beat until creamy and smooth. Mix in vanilla and icing coloring. 


Frost cooled cookies generously with cream cheese frosting, and then add sprinkles. 

Enjoy ! 💘

Cookie recipe was adapted from HERE.

🍪 Check out my other cookie recipes :

Thin & Crispy Chocolate Chip Cookies

My favorite: Melt-In-Your-Mouth Brownie Cookies {Homemade Version}


Thin & Crispy Chocolate Chip Cookies 

I love a gooey on the inside, crispy on the outside, chocolate chip cookie… but these crispy, thin chocolate chip cookies may give my beloved cookie a run for it’s money. 

My little brother and his friend enjoyed these cookies with cold milk for a Saturday afternoon snack.

Here’s my Notes

1)I used a 1 Tablespoon cookie scoop to scoop out my cookie dough.  Then I flatten the cookie dough on the baking sheet just to make sure they spread out.

2)I used mini chocolate chips, but you can use  regular ones.

3)Adding in 1 cup of chopped nuts would be delicious. 

Thin & Crispy Chocolate Chip Cookies 


2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt 

1 cup butter, softened 

1 cups sugar 

1/2 cup brown sugar 

1 egg

1 1/2 teaspoons vanilla extract 

3 cups mini semi-sweet chocolate chips


Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or with silicone baking mats.

Sift together the flour, baking soda, and salt in a mixing bowl.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until light and fluffy, this will take about 3-4 minutes.

Beat in the egg and vanilla. Add in the dry ingredients and mix until well blended. Stir in the mini chocolate chips. 

Using a 1 Tablespoon cookie scoop, scoop out six cookies per baking sheet, flatten the dough to insure the cookie dough spreads while baking. Bake for 10-12 minutes, ovens my vary. Cool for 2-3 minutes on baking sheet before transferring to a cooling rack. Cookies are done when the edges are golden brown…remember the cookies will continue to bake while cooling on the baking sheet.


The Ultimate Chocolate Chip Cookie

imageThrow away every chocolate chip cookie recipe you have. Today I have for you the ultimate chocolate chip cookie recipe. I can safely say I have found the perfect one! The secret ingredient is…sour cream. The sour cream makes these cookies soft and chewy on the inside and their edges crisp. Don’t worry about tasting the sour cream, you won’t even know it’s there.

Here are my Notes

1)I use a small (1 Tablespoon) cookie scoop to scoop out my cookies. To achieve a bigger cookie, place two scoops of dough on top of one another.

2)I used full fat sour cream. The sour cream is to insure a soft, chewy cookie…please do not leave it out.

3)I recommend using semi-sweet or even dark chocolate chips.

4)I baked my cookies for 14 minutes.

The Ultimate Chocolate Chip Cookie

Recipe adapted from HERE

Yields: 2 dozen


3/4 cup sugar

3/4 cup brown sugar

1/2 cup sour cream

1/4 cup butter, softened

1/4 cup shortening

2 teaspoons vanilla

1 egg

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3 cups semi-sweet or dark chocolate chips


Preheat oven to 350 degrees. Line two baking sheets with silicon mats or with parchment paper.

In the bowl of a stand mixer, beat together butter, shortening and sugars until creamy. Add egg, sour cream and vanilla and mix well.

Mix in the flour, baking soda, and salt, mix just until dough forms. Pour in chocolate chips  and mix.

Scoop out dough onto prepared baking sheets, six cookies per baking sheet. Bake in preheated oven for about 14-16 minutes. Let cool on sheet for 2 minutes before moving to wire cooling rack.


M&M Variation


Add 1 cup M&M baking bits

Melt-In-Your-Mouth Brownie Cookies {Homemade Verison}

imageThese chocolate-y, melt-in-your-mouth brownie cookies are worth every minute it takes to prepare them.  They’re everything I want in a brownie-in cookie form. A soft, crackly top, and of course, chocolate-y. Pair with a cold glass of milk or a good cup of hot coffee for the perfect chocolate fix. Beware…they are additive! I dare you to eat just one.

Here are my Notes

1)When melting the chocolate and butter together don’t be worried when it forms in a ball. It’s totally fine.

2)I baked my cookies for about 12 minutes…they were perfect.


Melt-In-Your-Mouth Brownie Cookies {Homemade Version}

Recipe adopted from Fine Cooking Cookies recipe book

Yields: 2 dozen cookies



1/4 cup butter

1 (12.oz) package semi-sweet chocolate chips

3 eggs, at room temperature

3/4 cup sugar

2 teaspoons vanilla

1/3 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt


Preheat oven to 350 degrees. Line two baking sheets with silicone mats.

In the microwave, melt together the chocolate chips and butter. Watch carefully, start with 30 second intervals and then with 10 second intervals, stirring after each interval. Let cool for about 5 minutes.

Using a stand mixer with the whisk attachment or a large bowl with a hand held mixer,beat eggs and sugar on medium speed until well combined, about 3-4 minutes. Add in cooled chocolate and vanilla, mix on low.

Sift together the flour, baking powder, and salt. Stir the flour mixture into the batter.

Using a small (1.5 Tablespoons) cookie scoop, scoop 6 cookies onto each baking sheet and bake in preheated oven for 10-12 minutes.

Enjoy !

Irish Cream Chocolate Chip Cookies

Everyone’s Irish on March 17th…you have to make these cookies for your St.Patrick’s Day shenanigans.


These cookies are possibly the BEST chocolate chip cookies I have ever had, EVER ! They are crispy on the outside and chewy on the inside.  To me, this is the perfect equation for a chocolate chip cookie.

Here’s me Notes

1)I used a small cookie scoop (1 tablespoon) to scoop out my cookie dough, for a more uniformed shape. To achieve a thicker cookie, I place two scoops of dough on top of one another to prevent the cookie from being too thin.

2)Ovens vary but my cookies took about 20 minutes. You just want them to be lightly brown on the edges.


Irish Cream Chocolate Chip Cookies

These recipe was adapted from HERE

Yields:approx. 20 cookies

Prep Time:10 minutes

Cook Time:20 minutes


3/4 cup sugar

3/4 cup brown sugar

1/2 cup Irish Cream coffee creamer

1/4 cup butter, room temperature

1/4 cup shortening

1 teaspoon vanilla

1 egg

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups milk chocolate chips

1 cup white chocolate chips


Preheat oven to 350 degrees

In the bowl of a stand mixer, beat together butter and shortening on medium-high speed. Add sugars and beat until creamy, about 3 minutes. Add egg, coffee creamer, and vanilla. Mix well. Add in flour, baking soda, and salt. Mix until dough forms. Pour in chocolate chips and mix well by hand with a spatula, making sure to scrape sides and the bottom of the mixing bowl. Scoop dough onto baking sheets lined with silicone baking mats or parchment paper, 6 cookies per baking sheet. Bake cookies in preheated oven for about 20 minutes.