These Best Chocolate Chip Cookies EVER are thick, soft in the center, lightly crisp at the edges, and absolutely loaded with melty chocolate. The dough uses plenty of brown sugar, real butter, and a quick chill to deliver that classic bakery-style texture people consistently rave about in top-rated cookie recipes.
Why you’ll love these cookies
This recipe follows the same principles used in many “internet famous” soft and chewy chocolate chip cookie formulas: a higher ratio of brown sugar to granulated sugar for chew and flavor, proper creaming of butter and sugar, and baking just until the edges are golden while the centers stay slightly underdone. That combination gives you cookies that are gooey when warm and stay soft and chewy even after they’ve cooled, which matches the texture described in several of the most popular chewy cookie recipes.
The ingredient list is simple and familiar—no cornstarch, no unusual flours—so it’s easy to memorize and make again and again. Chilling the dough, even briefly, deepens the flavor and helps the cookies bake up thicker with better browning, a technique supported by multiple baking sources and tests. These are the kind of cookies that disappear quickly at parties, bake sales, and family gatherings because they hit that ideal balance of sweet, buttery, and chocolatey.
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