Chocolate Lover’s Chocolate Chip Cookie Recipe

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!

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!

Table of Contents

  1. Cookie Ingredients
  2. How to Make Chocolate Chip Cookies
  3. How to Store
  4. Chilling the Dough
  5. How to Freeze Cookie Dough
  6. Freezing Baked Cookies
  7. More Chocolate Chip Cookie Recipes
  8. Chocolate Lover’s Chocolate Chip Cookies Recipe
  • 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!

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.

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!
  • Salted Malted Crispy Chocolate Chip Cookies
  • Pudding Chocolate Chip Cookies
  • Brown Butter Chocolate Chip Cookies
  • Skillet Chocolate Chip Cookie
  • Sprinkle Chocolate Chip Cookies
  • Salted Caramel Chocolate Chip Cookies
  • Peanut Butter Chocolate Chip Cookies

Find all of our cookie recipes HERE!

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