Some chocolate chip cookies are good, some are great, and then there are the ones you never forget. These “OMG Best Chocolate Chip Cookies Ever” fall into that last category — buttery, chewy, packed with chocolate, and just the right amount of crisp on the edges. They’re the kind of cookies that disappear off the baking sheet before they ever make it to the cooling rack.
If you’ve tried a hundred different chocolate chip cookie recipes and are still searching for “the one,” this might be your new keeper. They’re simple, classic, and perfect with a cold glass of milk, a cup of coffee, or straight from the pan when they’re still warm and gooey.
Why You’ll Love This Recipe
What You Need to Make This Recipe
How to Make This Recipe
Expert Tips
FAQs
Why You’ll Love This Recipe
- Bakery-style results at home: Thick, soft centers with lightly crisp edges.
- Lots of chocolate: Four full cups of semi-sweet chocolate chips in every batch.
- Simple ingredients: Everything is pantry-friendly and easy to find.
- Mix by hand or mixer: No complicated techniques, just basic cookie-making steps.
- Perfect for sharing: Great for parties, bake sales, holidays, or filling the cookie jar.
What You Need to Make This Recipe
Exact measurements are listed in the recipe card at the bottom of this post.
- Butter (real butter for the best flavor)
- Granulated sugar
- Packed brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Semi-sweet chocolate chips
- Walnut pieces (optional, but delicious)
How to Make This Recipe
These are the general steps. For detailed amounts and times, please see the full recipe card below.
- Cream together the butter and both sugars until light and creamy.
- Beat in the eggs and vanilla until the mixture is light and fluffy.
- Whisk the dry ingredients in a separate bowl, then gradually add them to the creamed mixture.
- Stir in the chocolate chips and walnuts (if using) until evenly distributed.
- Scoop the dough onto a baking sheet and bake until lightly golden around the edges.
- Let the cookies cool slightly on the pan before moving them to a wire rack — and try not to eat them all warm!
Expert Tips
- Use real butter: Margarine won’t give you the same flavor or texture.
- Don’t overbake: Take the cookies out when the edges are lightly browned and the centers still look soft — they’ll finish setting as they cool.
- Chill the dough (optional): If you like thicker cookies, chill the dough for 30–60 minutes before baking.
- Even scooping: Use a small cookie scoop to keep all cookies the same size so they bake evenly.
- Nut-free variation: Simply leave out the walnuts if you prefer plain chocolate chip cookies.
FAQs
Can I freeze the dough?
Yes. Scoop the dough into balls, freeze on a tray until firm, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes to the baking time.
Can I use different chocolate?
You can swap some of the semi-sweet chips for milk chocolate, dark chocolate, or even chocolate chunks.
How do I store these cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. You can also freeze baked cookies for longer storage.
Why are my cookies flat?
Make sure your butter isn’t too warm and that you’re measuring the flour correctly. If the dough feels too soft, chill it before baking.
OMG Best Chocolate Chip Cookies Ever
Prep Time: 15 minutes | Cook Time: 8–10 minutes per batch | Total Time: ~25 minutes
Servings: About 3–4 dozen cookies (depending on size)
Ingredients
- 3 sticks real butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 4 cups semi-sweet chocolate chips
- Walnut pieces (optional, use as much as you like)
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them.
- In a large bowl, beat together the butter, granulated sugar, and brown sugar until creamy and well combined.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and beat until the mixture is light and fluffy.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing just until combined. Do not overmix.
- Stir in the semi-sweet chocolate chips and walnut pieces (if using) until evenly distributed throughout the dough.
- Use a small cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing the cookies a couple of inches apart.
- Bake for 8–10 minutes, or until the edges are lightly browned and the centers still look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.