The BEST Chocolate Chip Cookies

Thick and gooey, these are the best homemade chocolate chip cookies you’ll ever try! Perfected over the last 20 years, they are a fan favorite on both the site and in my personal life – and they are sure to be a favorite in your life too! Make these with einkorn flour or any all-purpose wheat.

The BEST Homemade Chocolate Chip Cookies

Nothing warms the soul quite like a fresh chocolate chip cookie straight out of the oven. The melt-in-your-mouth goodness of a chocolate chip cookie that’s still too hot to eat, but you find a way… sometimes that’s just what you need after a long day.

These chocolate chip cookies are an instant classic, with a thick, gooey center and just the right amount of crispness on the edges! Perfect every time, and guaranteed to please anyone you choose to share them with!

Ingredients

Since this recipe has been a fan favorite both on the site and in my personal life for almost two decades, there are a lot of substitutions I’ve made over the years for various people! Take a look at the ingredients and their substitutions below before you get started.

• Butter – We use salted butter, but unsalted will work as well! For a dairy-free option, I recommend an organic palm shortening. I’ve experimented with various options, and this worked the best!
• Sugar – White sugar is traditional, but we also enjoy maple sugar, panela, or even maple syrup! If using a maple sugar/syrup, reduce the amount to 3/4 cup total and omit the molasses.
• Eggs – Whole eggs are called for, however egg yolks alone can be used. Or, for an egg-free option, use a total of 1/2 cup of Greek yogurt instead.
• Salt – Use a high-quality sea salt for the best taste!
• Baking Soda – Not to be confused with baking powder, this helps the cookies rise properly.
• Molasses – Gives the cookies a rich, deep caramel flavor. Don’t skip this! If you don’t have any on hand, you can divide the amount of sugar called for and use 3/4 cup of white sugar and 3/4 cup of brown sugar instead.
• Vanilla Extract – We prefer to use homemade vanilla extract for the best flavor, but whatever vanilla you have on hand will do just fine.
• Chocolate Chips – Dark chocolate chips provide a rich, bakery flavor (and are our personal preference!), however, any combination of dark chocolate, semi-sweet, or milk chocolate will do well in this recipe.

{VIDEO} How to Make Einkorn Chocolate Chip Cookies

Enjoy this video that walks you through making einkorn chocolate chip cookies from scratch! And catch my trick for quickly sectioning the dough without any tools! Written instructions can be found below the video. If the video varies from the written directions, use the written version, as I am unable to update the video if changes to the recipe are made!

Instructions

So quick and easy, this recipe is perfect for any weekday treat, special occasion, or just because!

1. Prep – Line two baking sheets with parchment paper.
2. Cream – In the bowl of an electric mixer, combine the butter, sugar, molasses, and vanilla. Cream the mixture until it is fluffy.
3. Add – Next, add eggs one at a time. Beat on high for at least 30 seconds after each egg. The mixture should look like buttercream icing at this point.
4. Mix – Add baking soda and salt. Mix briefly. Add flour 1 cup at a time. Start very slowly to avoid kicking flour out of the bowl. Mix for 30 seconds after each cup.
5. Finish – Add chocolate chips. Mix until thoroughly incorporated.
6. Chill – Scoop cookie dough portions onto the lined baking sheets and chill for 30 minutes to 2 hours (this is optional, but gives that perfect, gooey bakery texture!). I recommend using this portion scoop for large, thick cookies.
7. Arrange – Preheat oven to 350°F. Remove cookies from freezer and arrange on a tray, about 2 inches apart. Store any extra dough in a freezer-safe airtight container for up to 12 months.
8. Bake – Bake for 12-16 minutes, depending on the portion size, or until the edges of the cookies are golden brown and the centers are just set.
9. Cool – Allow the cookies to cool for about 10 minutes before serving, for the best experience.

NOTE: If you want to skip the chilling time, you can just add an extra 1/2 cup of flour and bake right away.

How to Freeze Chocolate Chip Cookie Dough In Bulk

Even though this recipe comes together very quickly, it might still be too much for an everyday task! Don’t worry though, I have good news! This chocolate chip cookie dough freezes perfectly so you can have it on hand for any chocolate chip cookie emergencies!

Freezing cookie dough for use later on is actually really simple. Here are the steps!

1. Make the dough as normal and stop before baking.
2. Using a teaspoon, spoon dough onto parchment-lined baking sheets. Freeze once all dough is scooped onto sheets. I like to use this portion scoop to make it super easy!
3. Leave in the freezer for at least 2 hours. Once completely frozen, remove dough from sheets and place in gallon freezer bags. Store in the freezer until ready to bake.
   
   When ready to bake.
4. Preheat oven to 375°F
5. Remove the desired number of cookies from the freezer and place on a cookie sheet. Bake for 12-14 minutes (depending on the size of the dough ball)
6. Enjoy a hot chocolate chip cookie whenever you’d like!

Tips for Freezing Cookie Dough:

1. Portioning – This is subjective! So if you like a larger cookie, your chosen portion might be 2 tablespoons, but if you like a bite-sized cookie, you might only dish out teaspoon-sized cookie dough balls.
2. Do Not Defrost – When you’re ready to bake them, just place the frozen dough on a cookie sheet and bake away! No defrosting required.
3. Work Smarter, Not Harder – Make a double batch like I do, and you can have a warm chocolate chip cookie whenever you want for months without dirtying a single mixing bowl!

Even More Classic Dessert Recipes

• Classic Cookie Cake Recipe
• Easy Homemade Lemon Bars
• German Chocolate Cake (No Layers!)

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