Gemma’s Best Ever Chocolate Chip Cookies are the ultimate treat, combining chewy centers, crispy edges, and melty chocolate in every bite. With just 15 minutes of prep and a quick chill, these cookies bake to golden perfection in another 15 minutes.
The result? A symphony of textures and flavors that’s impossible to resist. Whether you’re a baking novice or a seasoned pro, this recipe delivers foolproof, crowd-pleasing results every time.
What sets these cookies apart is their perfect balance—sweet but not overly so, with a rich buttery base and pockets of gooey chocolate. The hour of chilling ensures they spread just right, creating that ideal soft-yet-crunchy texture.
Warm from the oven, they’re pure comfort in cookie form, making them perfect for sharing or savoring solo. In just 90 minutes, you’ll have a batch of cookies that’ll disappear faster than you can say “more, please!”
Ingredients for Gemma’s Best Ever Chocolate Chip Cookies
- 2 ½ cups (12 ½ oz/354 g) all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- 1 cup (8 oz/225 g) butter, melted (unsalted preferred)
- 1 ¼ cups (7 ½ oz/212 g) dark brown sugar (light brown sugar works too)
- ¾ cup (6 oz/170 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (12 oz/340 g) bittersweet chocolate bar, chopped (or use chocolate chips)
Step-by-Step Instructions
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
- Mix the wet ingredients: In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk vigorously by hand for about 1 minute.
- Add eggs and vanilla: Whisk in the eggs one at a time until well combined. Stir in the vanilla extract.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture. Stir with a spatula until fully combined. Fold in the chopped chocolate. The dough will be soft—do not add more flour.
- Chill the dough: Cover the dough and refrigerate for at least 1 hour (or up to 7 days). This step is crucial for easier scooping and better cookie shape.
- Preheat the oven: While the dough chills, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Scoop the dough: Using a ¼ cup (100 g) measure, scoop 16-17 balls of dough onto the prepared baking sheet. Leave space between them as they will spread.
- Bake the cookies: Bake for 14-15 minutes, or until the edges are set and the cookies are golden brown but still soft in the center. Avoid overbaking for a chewy texture.
- Create crinkles: Once out of the oven, bang the hot pan on the counter a few times to create crinkles on the cookies.
- Cool and store: Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 days.
Perfect Pairings: Serving Suggestions
These chocolate chip cookies are a treat on their own, but they’re even better with a glass of cold milk or a scoop of vanilla ice cream sandwiched between two cookies for an indulgent ice cream sandwich. For a cozy twist, serve them warm with a drizzle of caramel sauce or a dusting of powdered sugar.
Storage Secrets: Keeping Cookies Fresh
Store your cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. You can also freeze the dough balls for up to 2 months—just bake them straight from the freezer, adding an extra minute or two to the baking time.
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the chilling step by using a cookie scoop to portion the dough directly onto the baking sheet. The cookies will spread a bit more, but they’ll still be delicious. Alternatively, make the dough ahead and keep it in the fridge for up to 7 days, baking cookies as needed for fresh-from-the-oven goodness.
Recipe Variations: Mix It Up
Swap the bittersweet chocolate for milk chocolate, white chocolate, or even peanut butter chips for a different flavor profile. Add a handful of chopped nuts, like walnuts or pecans, for extra crunch. For a festive twist, mix in a ½ cup of dried cranberries or shredded coconut.
Pro Tips for Cookie Perfection
For those signature crinkles, don’t skip the step of banging the hot pan on the counter after baking. This creates those beautiful cracks on top. Also, resist the urge to overbake—the cookies will continue to set as they cool, leaving you with a soft, chewy center.
Gemma’s Best Ever Chocolate Chip Cookie Recipe
Ingredients
- 2 ½ cups all-purpose flour 12 ½oz/354 g
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- 1 cup butter 8 oz/225 g, melted
- 1 ¼ cups dark brown sugar 7 ½ oz/212 g
- ¾ cup granulated sugar 6 oz/170 g
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups bittersweet chocolate bar 12 oz/340 g, chopped
Instructions
- Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
- In a separate large bowl, combine the melted the butter, brown sugar and granulated sugar and whisk by hand vigorously for about 1 minute.
- Whisk in the eggs one at a time into the sugar mixture and mix until well combined. Lastly stir in the vanilla.
- Add the dry ingredients to the wet and stir with the spatula to fully combine. Stir in the chopped chocolate. The dough will be soft but DON’T add more flour. It needs to be chilled now to firm up.
- IMPORTANT NOTE: Chill the dough for a minimum of 1 hour. This will make it easier to scoop and your cookies will keep their shape better while baking. (This dough can be made and kept in the fridge for 7 days. The dough also freezes really well)
- Scoop 16-17 balls of cookie dough (¼ cup/100g each) and place on a parchment-lined baking sheet. Leave some space between the cookies as they spread out during baking.
- Bake the cookies at 375°F (190°C) for about 14-15 minutes roughly, or until the edges are set and the cookie is beginning to turn golden brown throughout, but still doughy in the middle. It is really important you don’t over-bake these cookies otherwise they won’t be soft in the middle.
- Once out of the oven bang the hot pan on the counter a few times to create crinkles on top of the cookie (see tips). Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store them at room temperature in an airtight container for up to 2 days.
