Chocolate Lover’s Chocolate Chip Cookie Recipe

By Maria Lichty

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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!

chocolate chip cookies on cooling rack with chocolate chunks and glass of milk.

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I 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!

chocolate chip cookie ingredients in bowls.
  • 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!
chocolate chip cookie dough balls on baking sheet.

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.

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.
chocolate chip cookies with flaky sea salt on baking sheet with parchment paper.

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!

Find all of our cookie recipes HERE!

chocolate chip cookie cut in half on baking sheet with parchment paper.
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Chocolate Lover’s 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!
4.50 from 81 votes



  • 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.


You can use a cheese grater to grate the chocolate or chop it really finely with a sharp knife. You can use semi-sweet, dark, or milk chocolate. Choose your favorite!
The cookies will keep in an airtight container for 3-4 days on the counter. You can also freeze the cookies for up to 3 months. 


Serving: 33g, Calories: 226kcal, Carbohydrates: 31g, Protein: 2g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 26mg, Sodium: 117mg, Potassium: 96mg, Fiber: 1g, Sugar: 20g, Vitamin A: 206IU, Vitamin C: 0.04mg, Calcium: 34mg, Iron: 1mg
Keywords chocolate chip cookies, cookies

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.50 from 81 votes (54 ratings without comment)

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  1. 5 stars
    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. 

    1. 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 

  2. 5 stars
    Excellent. I made it gluten free using cup4cup gluten free flour. Still wonderful. Totally inhaled by my teenagers.

  3. 5 stars
    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

  4. So happy to find this recipe. Best chocolate chip cookie I have ever had! Not too gooey or rich, just right.

  5. 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

    1. You can reduce the flour by 1/4 cup if they were too puffy. Make sure you don’t over bake them!

  6. 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.

  7. 5 stars
    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?

  8. 4 stars
    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.

  9. 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?

    1. 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.

  10. 5 stars
    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!

  11. 3 stars
    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?

    1. Too much flour? Did you pack your flour when you measured? Where do you live? Try 1/4 cup less flour next time.

    2. 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?

  12. 3 stars
    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.

  13. 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.

  14. 5 stars
    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.

  15. 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!

    1. I am glad you love the cookies. You can try doing flax eggs, I haven’t tried it in this recipe though.

  16. I have a gas oven, where should my rack be, when baking these, and do you recommend conventional or convection baking

  17. 5 stars
    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.

  18. 5 stars
    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!

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