Chocolate Lover’s Chocolate Chip Cookie Recipe
Published on November 28, 2022
Quick Summary
Best Chocolate Chip Cookies- soft and chewy chocolate chip cookies made with chocolate chips, chocolate chunks, and grated chocolate. They are the BEST chocolate chip cookies!
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Pin ItI know what you are probably thinking, do I really need another chocolate chip cookie recipe? I am here to tell you YES!
You most certainly need this Chocolate Lover’s Chocolate Chip Cookie recipe because they are the best. I know there are so many “best” recipes out there, but these are our favorite and I think you will love them too.
The cookies are buttery, soft and chewy in the center, and slightly crisp around the edges. They are loaded with chocolate and finished with flaky sea salt.
There is chocolaty goodness in every bite. I love the contrast of the chips, chunks, and grated chocolate. Using a mix creates melty chocolate puddles! YUM!
Chocolate lovers will LOVE these cookies!
Table of Contents
Cookie Ingredients
- All-Purpose Flour– NEVER pack your flour when measuring. Give the flour a good fluff, spoon it into the measuring cup and then level it off. If you pack your flour, your cookies will be puffy and dry. If your cookies are turning out puffy, try adding ¼ cup less flour. It could also be a climate/elevation difference.
- Baking Powder & Baking Soda– make sure they are fresh.
- Salt– to balance out the sweetness.
- Unsalted Butter– you want the butter at cool room temperature, not too warm or greasy. When you press your finger into the butter it should leave a slight indention.
- Sugars– I use more brown sugar than granulated sugar because I like soft and chewy chocolate chip cookies. The brown sugar has molasses and will give the cookies a slight caramel flavor too.
- Eggs– use large eggs. I prefer cold eggs for cookies.
- Vanilla extract– always use pure vanilla extract, the good stuff!
- Chocolate– I use chocolate chips, chocolate chunks, and grated chocolate for this recipe! I love the triple chocolate combo! Use good quality chocolate for best results. Guittard is my favorite brand. I prefer semi-sweet, but you can use milk chocolate or dark chocolate or a mix. If you want to just use chocolate chips or chocolate chunks, you certainly can! And if you don’t like your cookies super chocolaty, you can add less chocolate.
- Flaky Sea Salt– for sprinkling on cookies, the perfect finishing touch!
How to Make Chocolate Chip Cookies
- Preheat the oven and line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together the dry ingredients.
- Using a stand mixer (or hand mixer) and cream the butter and sugars together until smooth.
- Add in the eggs and vanilla and mix until combined.
- Add in the dry ingredients and mix on low until just combined. Don’t over mix.
- Stir in the chocolate chunks, chocolate chips, and grated chocolate.
- Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2-inches apart.
- Bake cookies until the edges are slightly golden brown, but the centers are still soft. Don’t over bake!
- Remove from oven and let cookies cool on the baking sheet until set up. Transfer to a wire cooling rack and cool completely.
How to Store
Let the cookies cool completely and then keep in an airtight container on the counter for up to 3 days. It’s best to keep them in a cool, dark, and dry spot in your kitchen.
To keep the cookies super soft, you can put a slice of bread in the container. The bread will turn rock hard, but the cookies will stay soft. It’s magic!
Chilling the Dough
You don’t have to chill the dough for this cookie recipe, you can bake them right away, but you certainly can refrigerate the dough. The flavors will actually intensify if you chill the dough. You can chill cookie dough for up to 72 hours.
- To chill, wrap the dough in plastic wrap and keep in the fridge. When ready to bake, preheat the oven and let the dough sit out on the counter for about 30 minutes. Scoop into balls and bake.
- You can also scoop the dough balls and chill the balls. Store them in an airtight container in the fridge.
How to Freeze Cookie Dough
Chocolate chip cookie dough freezes beautifully!
- To freeze chocolate chip cookie dough, roll the cookie dough into balls and place on a baking sheet or tray.
- Place in the freezer and freeze until the cookie dough balls are frozen, about 30 minutes. Remove from the freezer and place in a freezer bag or freezer container.
- Freeze the cookie dough balls for up to 3 months.
- When ready to bake, remove the cookie dough balls from the freezer and place on a baking sheet. You don’t need to defrost the cookie dough, just add a few minutes to the baking time.
Freezing Baked Cookies
We always have a stash of chocolate chip cookies in our freezer.
- Let the cookies cool completely and then place in a freezer bag of freezer container.
- Freeze for up to 3 months. You can eat the chocolate chip cookies frozen, trust me they are still good frozen, or defrost and then enjoy!
More Chocolate Chip Cookie Recipes
- Salted Malted Crispy Chocolate Chip Cookies
- Pudding Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Skillet Chocolate Chip Cookie
- Sprinkle Chocolate Chip Cookies
- Salted Caramel Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
Find all of our cookie recipes HERE!
Chocolate Lover’s Chocolate Chip Cookies
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups chocolate chunks
- 1 1/4 cups chocolate chips
- 1/3 cup grated chocolate
- Flaky sea salt, for sprinkling on cookies
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
- Using a stand mixer (or hand mixer), cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined.
- Turn the mixer off and add the dry ingredients. Mix until just combined. Don't over mix. Stir in the chocolate chunks, chocolate chips, and grated chocolate.
- Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
- Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Don't over bake. Remove from oven and sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
Notes
Nutrition
Have you tried this recipe?
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<3 <3 <3 these cookies 🙂
I really don’t think you can EVER have two many chocolate chip cookie recipes in your back pocket you know? I am all about trying NEW ones and these look AMAZING! Pinned!
LOVE all of that chocolate! Beautiful cookies!!
I’m a chocolate lover so these must be for me 🙂
You can never have to many chocolate chip recipes!! PINNED.
Thanks Lauren! xo
Oh my!! Another chocolate chip cookie recipe sounds A-OK in my book! These look awesome.
I’m always up for another chocolate chip cookie – it’s like chocolate cake, always room for more!
Mmm they look delicious. I also like cookies that are crunchy on the outside and soft on the inside. Thanks for the recipe! There’re plenty of chocolate chip cookie recipes online, but we are always looking for better. Will certainly give them a try.
These look delicious! I can’t wait to make these!
oh wow! Yup, my husband would love these!
Oh my, chocolate heaven!!
What I wouldn’t give for couple of these right now!
Hmm, these look divine. I’m so in love with your coconut oil choc chip cookie recipe. My sister and I agree that is the best. But never fear, I will make these ASAP.
Ohh you had me at chocolate! These cookies look absolutely delicious – now I’m craving sweets and I haven’t even had breakfast! 😉
I made these last night and they were a hit! Thanks for another great recipe.
Holy yum! These sound delicious. I know I have a favorite chocolate chip recipe that I deem “the best,” but maybe there’s a spot at the top for this one, too!
You can never have too many chocolate chip cookie recipes 🙂 ! Looks delicious!
I must say this recipe was a hit! Very easy make and please with the results. My teenagers loved them!
Aloha! I’ve loved every dessert (hello, brown butter snickerdoodles!) I’ve made from your blog so I’m guessing our taste in sweets are pretty similar. And I’ve been on the hunt for the perfect chocolate chip cookie for like a decade. Which of your chocolate chip cookie recipes is your favorite? This one is really calling my name. Mahalo!
You should try these, they are at the top of my list! 🙂 Enjoy!
Hi, these cookies are absolutely wonderful except for mine keep coming out super thin 🙁 do you know why this is or what I can do to fix it?
Is your butter too warm? You can add a little more flour.
Just wondering if anyone has made these without the grated chocolate and if so, how were they? TIA
Hi! These look delicious! I’m thinking of making them for Mother’s Day. I have one question – what is a suitable alternative if I do not have a stand mixer? Any advice would be much appreciated!
Can’t wait to make these! What is your go-to chocolate for these? Do you do a combo of flavours or do you stick with one?
going to make these and mail to my boyfriends dad for a belated fathers day 🙂 – can’t wait to see how they turn out and i’m sure he is going to love them!
Made these today and they are delicious! Oh my need to take a walk or two!
I have these in the oven right now! I’m wondering – I’ve never seen this much Flour used in a chocolate chip cookie recipe – what effect does this additional Flour have on the texture? I always use 2 1/4 – 2 1/2 but am not always happy with my chewiness, so would love your expertise here!
These look DELISH! Do you mind if I ask which brand of chips, chunks and chocolate bar you prefer? Thank you!
Chips-Guittard or Trader Joe’s, Chunks-Trader Joe’s 🙂
Does the dough freeze well? Dp you have any freezing tips for dough? I’m about to make 62 dozen for a fundraiser!!
Yes, roll into balls and place on a baking sheet, freeze until the balls are hard and then place in a freezer bag. When ready to bake, preheat oven and bake cookies at same temperature. They might take 1-2 minutes longer to bake if they are frozen solid. I hope this helps! Enjoy!
I made these and they tasted delish but they were really puffy…very cakey and dense. I am wondering if the temperature of the butter was the problem. It was soft but not room temp. I am definitely going to try again.
You can also try a little less flour if they are too puffy. Mine are never puffy though.
No need to chill the dough? I can bake it right away?
Thanks!
You don’t have to chill the dough. If you want to, you certainly can!
The cookies were good but mine turned out puffy too! Measured exactly and the butter was at room temp
Hmmm, try 3 cups of flour next time. It might be an altitude or climate issue.
Hi, what brand of chocolate should I use for the grated chcolate? Is it the same as the chunks but just grated?
Thank you so much!!!
I like Lindt chocolate, but you can use your favorite!
YES!!! We Lil ve in colorado at a fairly high altitude and I’ve NEVER had a chocolate chip cookie recipe that came out crispy and chewy… followed your directions exact and I read comments about them being cakey to texture and thought for sure I would have to modify next batch , BUT THEY DID NOT.
Tried so many versions of good recipes. THANK YOU! Is there ANY WAY you know the CALORIES PER COOKIE?!? Just curious
These cookie got rave reviews. They’re so buttery and chocolatey. Thanks for the recipe!
These were the best cookies I’ve made in as long as I can remember. Soft, yet crunchy on the edges. Love the addition of the three different kinds of chocolate. Outstanding, Maria! Thank you!
Love these cookies! I made a couple adjustments. I used self-rising flour, salted butter, used only a dash of salt, and added 1/4 tsp. instant espresso powder. OMG!!! Best cookies ever! Been looking for a cookies recipe for soft cookies, and this is it. Not too soft. Just right.
They are now my fave!!! Best chocolate chippers that I’ve made!!! You named them perfectly!! I’m a retired school lunch lady…made so many cookies! Ha. Thank you!
These are the best chocolate chip cookies!!! Ive made these time and time again and everyone always wants the recipe!!
we are so happy about our love cookies. i modified it a bit by adding an extra egg, less butter, less sugar. and some splashes of cinnamon, cardamon, and ginger powder. we also added freshly picked berries. thank you for the recipe!
Amazing amazing recipe got it absolutely rite and textured and the taste was just the yummiest thanx for sharing your recipe
I found at our grocery a candy bar called coffee & cream 7.05 oz. I also had in my pantry a flavoring from Lorann called coffee. Swapped some of the vanilla out for the coffee flavoring, added the chopped candy bar, added 3/4 cup of white chocolate and 3/4 cup of milk chocolate. These were AWESOME! Thanks for posting a great recipe that I could use for this great candy bar flavor. It was perfect.
Can this recipe be halved?
I just made this recipe. It turned out amazing, one of the best Thank you thank you !!
I used Nestle tollhouse semi sweet chips & Enjoy Life semisweet mega chunks, very good mix. Maybe next time I’ll add a little bit of Ghiradelli dark choc chips too
Excellent. I made it gluten free using cup4cup gluten free flour. Still wonderful. Totally inhaled by my teenagers.
One of the best chocolate chip cookie recipes, they came out so good ! Thank you so much, I’m so happy i came across your instagram
So happy to find this recipe. Best chocolate chip cookie I have ever had! Not too gooey or rich, just right.
Hi! After I made the cookies I put them in a plastic container with bread in there! Why are the cookies hard? I have used the recipe on the Toll House bag and had flat cookies. Love that these are puffy! If I took out 1/4 cup of the flour is that going to change the recipe? Thank you for your time! Judi
You can reduce the flour by 1/4 cup if they were too puffy. Make sure you don’t over bake them!
Had to make some substitutions based on what I had: I used 2c flour and 1 1/4c oatmeal flour. I only had 1/2 c butter so for the other half I used coconut oil. No vanilla but I used 1/2 vanilla bean. I only had regular mini chocolate chips so I used that but put a Hershey s’mores kiss in the middle. I had dark pans so I reduced heat to 325 and cooked for 11 min. Cookies spread out but were chewy on the inside and crispy on the outside. No doubt as written would be great I just didnt have all the stuff. Great base recipe thanks.
These cookies were amazing and went over very well with the cookie lovers in my life. I’d love to turn the recipe into a cookie cake. Any suggestions on how long to bake it for in maybe a 13×9 inch pan?
I live in NJ at about 500 ft of elevation, and unfortunately mine came out super puffy! I think the recipe is fantastic, so next time I’ll just take out some flour. I love all of your cookie recipes, and I typically make the peanut butter oatmeal ones bi weekly lol.
I followed the recipe in the cookbook and put dough in refrigerator, now I have a big hard mound of dough.
Will let it sit at room temperature before baking, to me it seemed like that was part of the recipe instead of just baking after mixing ingredients?
I take the dough out of the fridge while the oven preheats, so for about 30 minutes and then roll into balls. It will be chilled, but that is how you want it.
I followed the recipe, but my cookies were too flat. Any suggestions?
I’ve made these cookies several times in the last year and a half or so, and they’ve always been awesome! As I’ve decided I prefer eating vegan food, today I swapped the butter for a vegetable-based alternative, “Becel Romig” (Dutch brand) and left out the egg. They were not as rich and buttery as the original but still delicious!
My cookies taste good, bit the dough was all dry and crumbly. I had to squeeze the dough into balls and squash them flat. I followed the directions as written but I don’t understand why they turned out that way. I used King Arthur AP flour (unbleached), would that make any difference?
Too much flour? Did you pack your flour when you measured? Where do you live? Try 1/4 cup less flour next time.
I’m having this problem right now! I came to the comments section to see if anyone had a similar problem and what they did. I’m thinking of adding an extra egg but I’m not sure. The recipe book says 3 1/4 cup flour but the website is showing 3 cups. Maybe it was the 1/4 cup?
Is each cup 128gms ? This has less butter than other recipes if that is the case.
Can I store half of the dough? Should I refrigerate or freeze?
Freeze if you want to keep it longer than 4 or 5 days.
Made adjust due to thinking it was too much sugar. So I added just 1 cup of brown sugar instead of 1 1/4.
Cookies came our fluffy, it was dry and crumbly. Not most or flat.
Not sure what happened.
What’s the trick to getting the cookies to flatten? Ours stay in a puffy ball.
Are you supposed to bring dough to room temperature when baking? The recipe didn’t indicate that and my cookies were fat and not chewy.
I love these cookies!!!
These cookies are SOOO good I woke highly recommend that you make these
My teen daughter made these today. They are delicious!!!
I am not a chocolate chip cookie fan but my neighbour brought these to a potluck and they were, hands down, the best cookies I’ve ever ate.
I am thrilled you loved them! Thanks for letting us know.
Honestly, these are my favourite chocolate chip cookies now. Thank you ☺️
So glad you loved the cookies!
These cookies are amazing! My daughter is allergic to eggs though, anyway to substitute eggs in this recipe Tom make them still so yummy? Thanks!
I am glad you love the cookies. You can try doing flax eggs, I haven’t tried it in this recipe though.
Excellent – I halved it and was out of baking powder! Used Hershey’s Dark Chocolate Chips!
This is my go-to chocolate chip recipe, it’s the best!
This is my go-to chocolate chip/chunk cookie recipe. We love it!
I have a gas oven, where should my rack be, when baking these, and do you recommend conventional or convection baking
Use the middle rack. I use conventional for testing my recipes.
I made these cookies from the first cookbook and then decided to order the cookie book because they were SO good. I have made a few different kinds of cookies from the book and they all are so good. Highly recommend the cookies and the book.
These were so delicious! I loved the brown butter and the sea salt on top was perfect balance to the dark chocolate. A new favorite!
I’m a chocolate chip cookie lover and I inhaled these!!
YAY!
I have tried so many chocolate chip cookie recipes over the years. none of them have been bad, but none of them have been this perfect. They have always come out either too dry or spread too much. this recipe is perfect. I spooned and levelled the flour as instructed and also cut back the 1/4 cup that was recommended and checked the consistency of the dough checking to see if it was needed . it was not . Going to keep this as my new chocolate chip cookie base from now on! thank you !
I am thrilled you love this recipe!
I have made these countless times and they are the absolute best! I usually make a double batch and then freeze some pre-portioned balls of the dough to bake at will… they don’t last long though!
So glad you love the cookies!