The Best Chocolate Chip Cookies

The Best Chocolate Chip Cookies

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Adjust Servings:
Dry Ingredients
2 cups Whole Wheat Pastry Flour
0.75 cup All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 teaspoons Salt
2 cups Dark Chocolate Chips
Wet Ingredients
1 stick (8 tablespoons) Unsalted Butter
0.5 cup Avocado Oil or Sunflower Oil
1.5 cups Light Brown Sugar
0.5 cup Pure Cane Sugar
2 Eggs
2 teaspoons Pure Vanilla Extract/Paste
Optional Topping
5 flakes per cookie Maldon Sea Salt

The Best Chocolate Chip Cookies

  • 60 minutes
  • Serves 18
  • Medium


  • Dry Ingredients

  • Wet Ingredients

  • Optional Topping



Sweet, soft, chewy and also known as the best chocolate chip cookies ever.

You can thank my husband for this post as he is a major cookie monster.

After trying many cookie recipes, I’ve come up with the perfect recipe for the best chocolate chip cookies, ever.

Also, the flaky salt on top takes it to the next level. For us, it’s a must!

The cookies must have good quality chocolate chips of course.

You can also get a bar of dark or semi-sweet baking chocolate and chop it into chunks.

If you have the patience and time, refrigerator the cookie dough for 24-48 hours then scoop and bake.

Allowing the cookie dough to rest in the fridge will enhance the flavor.

So what makes these the best ever?

Using two different kinds of flour, two types of sugar and two types of fat!

It’s all super food science-y which results in a sweet, soft, chewy, tender and all around 10 out of 10 cookie!

This recipe makes about 18 when using a regular size (4 Tablespoon) ice cream scoop and 34 cookies when using a small (2 Tablespoon) ice cream scoop.

You can halve the recipe or make it all and freeze raw cookie balls so you always have cookies on demand!

We always have frozen cookie dough balls in the freezer so that a fresh cookie is only 11 minutes away.

If you have made the best chocolate chip cookies, please leave your review in the comment section below.



Get Butter & Eggs up to Room Temperature

Move the butter and eggs from the refrigerator to your kitchen counter at least 1 hour before baking.

If you do not have an hour, cut the butter into small chunks then place them on a plate.

Fill a large measuring cup or bowl with water then microwave for 2 minutes until the water gets hot.

Quickly toss the hot water then turn the cup upside down over the butter covering it completely.

The steam from the hot water will warm up the butter. Leave it covered for 5 minutes.

For the eggs, place them in a large bowl with lukewarm water and leave them there for 5-10 minutes.


Mix The Dry Ingredients

First, preheat your oven to 350°F.

In a large bowl, combine all of the dry ingredients, except for the chocolate chips. Whisk well to combine then set aside.


Mix The Wet Ingredients

In a second large bowl or standing mixer, add your softened butter, brown sugar, cane sugar and the sunflower oil.

Mix well on medium speed using an electric mixer or your standing mixer for 4-5 minutes.

Next, crack one egg into a small bowl, then add it to the mixing bowl with the wet ingredients and mix well until combined.

Repeat with the second egg then add the vanilla extract or paste. Mix once more for 30 seconds.


Add the Dry to the Wet Ingredients

Next, add the dry ingredients in two batches and mix on low until barely combined.

Lastly, add the chocolate chips and mix using a rubber spatula.

Make sure to scrape the sides and bottom of the bowl to pick up any dry bits. Do not over mix.


Chill The Cookie Dough

This step is optional but recommended.

Cover your bowl with the raw cookie dough with plastic wrap then refrigerator for 30 minutes or up to an hour.


Shape The Cookie Balls

I tend to bake 6-9 cookies and freeze the rest.

Grab a large plate and line it with parchment paper. Using a small ice cream scoop, scoop out the cookie dough then place it onto the parchment lined plate then place them into the freezer for at least 30 minutes.

Once the cookie dough balls are frozen, add then with the parchment paper, to a large freezer plastic bag and seal it tightly.

You can leave the cookie dough balls in the freezer for up to 9 months!

For the cookies you want to bake right away, place the cookie dough balls on a parchment paper or silicon pad lined baking sheet leaving a two inch gap as the cookies will spread out while baking.


Bake The Cookies

Bake the cookies at 350°F for 10-11 minutes.

Once the cookies come out, sprinkle some maldon or flaky salt on top of each hot cookie and allow them to cool for 5-10 minutes on the baking sheet before moving them onto a wire rack to cool for another 10 minutes.

For the frozen cookie dough balls, bake them at 350°F for 11-12 minutes.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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Oh, I didn’t know, cookie dough can be frozen raw and baked later -; will definitely try it! Thank you Joni.

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