If you are looking for the Best Chocolate Chip Cookies Recipe, this is it. These cookies have a soft, chewy center and perfectly crisp edges. After years of testing, this scratch made recipe has become my absolute favorite because it delivers that bakery quality result every single time.
The secret to this version is adding a touch of dry milk powder. It creates a deep, caramelized flavor that makes these easy chocolate chip cookies stand out from a basic recipe.
I've made dozens of different versions of this cookie over the years, but I always come back to this specific dough. If you love brown butter, you should also try my Brown Butter Chocolate Chip Cookies, or for something with more texture, my Cowboy Cookies are a must try!
Key Ingredients & Substitutions
- Butter - Ensure your butter is properly softened at room temperature so it creams perfectly with the sugars. Salted butter can be substituted, just omit the salt from the recipe.
- Light Brown Sugar - This is what gives the cookies that moist, chewy bite.
- Dry Milk Powder - This is my secret ingredient. It adds a rich, toasted flavor and helps the cookies brown beautifully and adds to the best chewy texture.
- Chocolate Chips - I like using a combination of semi-sweet and dark chocolate chips. Feel free to use whatever combination you like.
See the recipe card below for the full list of ingredients and measurements.
How To Make The Best Chocolate Chip Cookies
This cookie dough comes together quickly, no chilling required. Here is how I pull it all together:
- Whisk together the flour, baking powder, baking soda, salt and milk powder.
- Beat the butter with both sugars until light and fluffy. Add in the eggs and vanilla extract and mix until fully combined.
- Slowly add the dry ingredients to the butter mixture and mix just until combined.
- Stir in the chocolate chips.
- Scoop and place on a lined baking sheet. Gently press down on the tops to flatten the cookies out just a little.
- Bake for 12-13 minutes. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Using softened butter is important when making these cookies. The butter needs to be completely soft at room temperature. This will allow for proper creaming of the butter and sugar, which helps create the perfect spread and texture.
- Do not overmix your cookie dough. Once you add the flour, stop mixing as soon as it's incorporated to avoid a tough cookie.
- Take the cookies out when the edges are golden, but the centers still look slightly underdone. The carryover heat on the baking sheet will finish cooking them.
Frequently Asked Questions
You can skip it and the recipe will still work, but I highly recommend it for the best flavor and texture.
You don't have to! This cookie dough uses softened butter which means they can be baked right away!
Storage
Keep your cookies in an airtight container at room temperature for up to 5 days.
This really is the best chocolate chip cookie recipe I have ever made! I get so many compliments every time I share them. Once you taste the difference that little bit of milk powder makes, you'll never want to go back!
-Sky🩷
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📖 Recipe
Best Chocolate Chip Cookies Recipe
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons dry milk powder optional
- 3 cups chocolate chips a mixture of dark and semi-sweet
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350° F and line two baking sheets with parchment paper.
- In a large bowl mix together the flour, baking powder, baking soda, milk powder and salt.
- In a mixer add the butter and both sugars. Cream until the butter is lighter in color and fluffy. Next add in the eggs and vanilla extract. Mix well.
- Slowly add the dry ingredients to the butter mixture, mixing just until fully incorporated. Stir in the chocolate chips until fully incorporated.
- Use a 1 oz. cookie scoop, or 2 heaping tablespoons, to drop the cookie dough onto the prepared baking sheet. Space the cookies about 3 inches apart. Gently press down on each cookie to slightly flatten.
- Bake for 12-13 minutes for perfectly baked cookies.
- Allow the cookies to cool for about 10 minutes on the baking sheet before you dive in. Try not to eat them all before you get a chance to share. Enjoy!
Notes
- Using softened butter is important when making these cookies. The butter needs to be completely soft at room temperature. This will allow for proper creaming of the butter and sugar, which helps create the perfect spread and texture.
- Do not overmix your cookie dough. Once you add the flour, stop mixing as soon as it's incorporated to avoid a tough cookie.
- Take the cookies out when the edges are golden, but the centers still look slightly underdone. The carryover heat on the baking sheet will finish cooking them.
Nutrition
Freezing Tip
To freeze cookie dough, portion the cookie dough and place on a parchment line baking sheet. Place in the freezer for a few hours until completely frozen. Once completely frozen transfer to a freezer bag or storage container and freeze for up to 6 months.
Anonymous says
My 14 year old grandson made these. Recipe is easy to follow and the cookies are perfectly delicious! We will definitely make again!
Sky Pilgreen says
I am so glad to hear that!
Ericka says
These cookies are perfect! I love the texture. I baked them for 13 minutes like you suggested and they were delicous!
Simply Scratch Made says
I love hearing this! This is one of my favorite cookie recipes!
BigMoney says
Thank you so much!! The cookies were amazing, so chewy and nice on the teeth. I will make sure to recommend this to my friends and keep it in my cook book, thanks once again!
Lilly says
I don't know what the dry milk powder does, but these cookies turned out delicious! This is going to be my new go to recipe.
Simply Scratch Made says
I am so happy to hear this recipe is going to be your go to chocolate chip cookie recipe! The dry milk powder does two things, it adds flavor and makes the cookies chewier.