Craftsy Cakes

There’s nothing better than a perfectly chewy and chocolatey chocolate chip cookie, especially if you bake it yourself and you know you’re working with a great recipe. I know there are hundreds of chocolate chip cookie recipes out there, and everyone has their favorite. I’ve tried so many old and new recipes, online and from recipe books, popular ones like Tasty’s and complex ones like Cook’s Illustrated, and THIS right here is by far my favorite, and certainly a crowd pleaser since my friends and clients ask me to make them all the time. So it’s time to share it!

I previously posted a guide to baking cookies which you can read in more detail, but I’d like to point out a few tips to take care of while making these cookies:

  1. Use dark or semi-sweet chocolate chips for the best results. Chocolate chips like Hershey’s semi-sweet will work just fine, but I advise you to try high-quality baking chocolate chunks or discs.
  2. Salt matters in the recipe and on top. Use half a teaspoon inside the batter, and sprinkle some salt flakes on the top of the cookies during the last five minutes of baking. This balances out the sweetness inside the cookie and jazzes up the cookie’s look.
  3. Allow the dough to rest a minimum of 1 hour in the fridge before baking; this helps develop the flavor and creates a firmer cookie that becomes perfectly chewy on the inside.
  4. For softer cookies, bake only 12 -13 minutes, until the edges are golden brown, but it’s still pale in the center.
  5. Use M&Ms, peanut butter chips, or toffees and pretzels instead of chocolate chips for different and equally delicious variations.

Try my other cookie recipes, like sugar cookies and oatmeal raisins too.

Chocolate Chip Cookies

Soft and Chewy from the inside, these cookies are easy to make and fun to enjoy with your loved ones.
Course Dessert, Snack
Cuisine American


  • 160 g (1 1/4 cups) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 113 g (1/2 cup) unsalted butter room temperature
  • 100 g (1/2 cup) sugar
  • 115 g (1/2 cup) brown sugar
  • 1/2 tsp vanilla extract
  • 1 egg
  • 100 g (1/2 cup) chocolate chips or milk chocolate M&Ms


  • Cream the butter on medium speed until light and fluffy in a stand mixer fitted with the paddle attachment.
  • Add sugars and beat for 3 minutes on medium speed. Mix in vanilla.
  • Add the egg and vanilla and mix on medium-low speed just until incorporated.
  • Add flour, baking soda, and salt, and mix just until incorporated.
  • Mix in the chocolate chips or M&M
  • Refrigerate the dough for at least 30 minutes.
  • Heat the oven to 170°C and prepare your baking tray with parchment paper.
  • Scoop cookie dough using an ice cream scoop onto the baking tray, making sure to space them out because they will spread.
  • Bake the cookie balls evenly spaced on a sheet pan in the middle of the oven for about 12-15 minutes.
  • Sprinkle with sea salt flakes half way through baking.
  • Allow the cookies to cool slightly on the pan, and then remove them to a cooling rack.



  • You can refrigerate the dough for 24 hours or freeze it for up to 3 months.
  • After they are chilled you can bake them or freeze the dough balls for later baking.
Keyword chocolate chip cookies, cookies, M&M cookies, M&Ms

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