The BEST Chocolate Chip Cookies

a stack of freshly baked homemade chocolate chip cookies on a parchment lined baking sheet

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! Use einkorn flour or any all-purpose wheat!

Course Dessert

Cuisine American

Keyword Chocolate chip cookies, Chocolate Chip Cookies Recipe, Einkorn Chocolate Chip Cookies, Homemade Chocolate Chip Cookies

Prep Time 15

Cook Time 14

Chill Time (optional) 30

Servings large cookies

Calories 201kcal

Ingredients

1 cup butter (2 sticks, or 8 ounces)
1 1/2 cups sugar
1 tsp molasses
1/2 tbsp vanilla
2 eggs
1/2 tsp sea salt
1 tsp baking soda
2 1/2 cups all-purpose flour (300g) (we use einkorn flour)
10 oz dark chocolate chips

Instructions

Prep – Line two baking sheets with parchment paper.
Cream – In the bowl of an electric mixer, combine the butter, sugar, molasses, and vanilla. Cream the mixture until it is fluffy.
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.
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.
Finish – Add chocolate chips. Mix until thoroughly incorporated.
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.
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.
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.
Cool – Allow the cookies to cool for about 10 minutes before serving, for the best experience.

Video

Notes

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

Make the dough as normal and stop before baking.
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!
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.
Preheat oven to 375°F
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)
Enjoy a hot chocolate chip cookie whenever you’d like!

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.

Nutrition