After countless trials and tasting sessions, I finally cracked the code — introducing The Most Perfect Chocolate Chip Cookies!
These cookies strike the ultimate balance of sweet, salty, and chocolatey, delivering a soft, chewy, and melt-in-your-mouth experience every time.
What sets them apart? No need for refrigeration — you can bake and enjoy these cookies immediately.
A mix of dark, semi-sweet, and mini chocolate chips ensures bursts of chocolate in every bite, while a sprinkle of flaky sea salt on top elevates the flavor and gives that irresistible sweet-salty contrast.
Perfect for weeknight treats, bake sales, holiday cookies, or dessert tables, these chocolate chip cookies are a foolproof favorite that everyone will love.
Why you’ll love this recipe!
What ingredients do I need?
- Unsalted Butter: Provides richness, tenderness, and helps create a soft, chewy texture.
- Granulated Sugar: Adds sweetness and helps cookies spread and brown evenly.
- Light Brown Sugar: Adds moisture, chewiness, and a subtle caramel flavor.
- Eggs: Bind ingredients together and add structure while keeping cookies soft.
- Vanilla Extract: Enhances the flavor and aroma of the cookies, giving them that classic, warm taste.
- All-Purpose Flour: Forms the base of the cookie dough, providing structure while keeping cookies soft.
- Baking Soda & Baking Powder: Leavening agents that help cookies rise perfectly and achieve the ideal texture.
- Sea Salt: Balances sweetness and enhances the flavors of chocolate and butter.
- Dark, Semi-Sweet, and Mini Chocolate Chips: A mix of chocolate textures and intensities for chocolate-packed bites in every cookie.
- Flaky Sea Salt (for sprinkling): Adds a finishing touch of crunch and a sweet-salty contrast that makes the cookies irresistible.
Recipe Variations
- Nutty Upgrade: Add toasted walnuts, pecans, or macadamia nuts for extra crunch and flavor.
- Caramel Twist: Fold in caramel bits or drizzle with caramel sauce after baking for a sweet surprise.
- Peanut Butter Cup: Substitute the regular semi-sweet chips with chopped peanut butter cups!
- White Chocolate & Macadamia: Replace semi-sweet chips with white chocolate and add macadamia nuts for a classic twist.
- Spiced Cookies: Add a pinch of cinnamon, nutmeg, or espresso powder for warm, cozy flavor notes.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend; texture may vary slightly but still soft and chewy.
- Mini Cookies: Use a smaller cookie scoop to create bite-sized versions, perfect for parties or lunchboxes.
- Stuffed Cookies: Try one of my stuffed cookie recipes! Stuff the cookie dough with Nutella, chocolate ganache, peanut butter, cookie butter, caramel, etc. LINK
Pro Tips
- Use room temperature butter, it ensures even mixing and a soft, chewy texture.
- Don’t overmix. Overworking the dough can make cookies tough; mix until just combined.
- Use a variety of chocolate chips. Using dark, semi-sweet, and mini chocolate chips ensures chocolate in every bite.
- Bake on silicone mat or parchment paper to help prevent sticking.
- Use a cookie scoop to get the perfect size! I like bigger cookies and love using a 3 tbsp scoop like this one 3tbsp Cookie Scoop
- Sprinkle with Flaky Sea Salt immediately when they come out of the oven. Perfect way to balance that sweetness. I’m serious, it makes a HUGE difference!
Leftovers and Storage
- Store cooled cookies in an airtight container for up to 5 days.
- Refrigeration: Keep in an airtight container in the fridge for up to 2 weeks.
- Freezing Cookie Dough: Scoop dough onto a tray and freeze until firm, then transfer to a freezer-safe bag. Bake straight from frozen, adding a minute or two to baking time. How To Freeze Cookie Dough
- Freezing Baked Cookies: Cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm cookies in the oven for a few minutes to bring back that fresh-baked taste.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
The MOST Perfect Chocolate Chip Cookies
Ingredients
- 1 c. Unsalted butter room temperature
- 1 c. Granulated sugar
- 1 c. Light brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 3/4 c. All purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt
- 1 1/2 c. dark chocolate chips
- 1/2 c. semi-sweet chocolate chips
- 1/2 c. Mini semi-sweet chocolate chips
- Flaky sea salt to sprinkle on top
Instructions
- Preheat oven to 375F. Line baking sheet with parchment paper.
- In a stand mixer, cream together butter and sugars until smooth, about 2-3 minutes.
- Add in eggs and vanilla. Cream again, making sure to scrape down bowl.
- Add flour, baking soda, baking powder and sea salt. Beat together until just combined.
- Stir in chocolate chips.
- Using a 3 T. scoop, scoop dough onto parchment paper, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, until sides are lightly browned. (The middle may look uncooked, but that is okay, they continue cooking when taken out of the oven and will be perfect!)
- Once out of the oven, sprinkle with lava salt if desired.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.