Cookies

Chocolate Chip Cookies 2.0, My New Favorite

chocolate chip cookies on parchment paper in rows
chocolate chip cookies surrounded by chocolate chips.
This recipe is sponsored on Instagram by Ghirardelli Chocolate. All opinions are my own.

As you may have picked up on, I like to make cookies. My Pan-Banging Chocolate Chip Cookies and 100 Cookies cookbook are clear examples of my adoration for those round beauties, especially in chocolate chip form. I love all of those recipes equally, but there is always room for change in my mind. I decided to work on a recipe that combined many of the elements I loved in my other cookies: crisp bottoms and edges, a thick, gooey, rich center, and deep chocolate and vanilla flavor.

I worked on this new chocolate chip cookie recipe for much of the Spring and beginning of summer, taking them to every grill-out, picnic, and party I could. They truly are my new favorite. As I’ve shared them with friends and family, quite a few have taken me aside to whisper that this is the best of ALL my chocolate chip cookie recipes (!) but I’ll let you be the judge of that.

This cookie has perfectly crisp edges, a thick, gooey center, plenty of chocolate flavor, and a beautiful crinkly top.

Ingredient Notes for Making Perfect Chocolate Chip Cookies:

  • All-purpose flour: Make sure your all-purpose flour is not too high or low in protein; I like to use Gold Medal unbleached all-purpose for cookie baking. At 10.5 percent protein it is a good, moderate choice to keep baked goods tender.
  • Unsalted butter: I use unsalted butter in my recipes so I can control the salt content. This recipe uses both salt in the dough and sprinkled on top before baking, so unsalted works well here in order to keep the cookies from getting too salty.
  • Ghirardelli 52% and 72% chocolate chips: I tested all my cookies in 100 Cookies with Ghirardelli chocolate, and love how it performs in baking. Both these chocolates used bring intensely balanced chocolate flavor to these cookies.
  • Pure vanilla extract: I prefer the flavor of pure vanilla extract over artificial, and recommend it here since this recipe includes a tablespoon of vanilla. However, if you love a brand of artificial and use it regularly, it will work fine.
ghirardelli chocolate chip cookies on pink plates

What Makes These Chocolate Chip Cookies Different:

Achieving all of these different elements of the cookie were important to me, and I took notes from a few places. For the base of the recipe I started with my previous cookie recipes, and came up with a cookie that falls somewhere between my Soft Chocolate Chip and Brown Butter Chocolate Chip Cookie. I wanted a recipe that was comforting and homey but equally decadent, something both school lunch and dinner party appropriate. Dorie Greenspan’s Rye-Cranberry Chocolate Chunk Cookies and Jessie Sheenan’s Peanut Butter Cookies inspired me; both of these cookies require a gentle spatula smash to the top at the end of baking, which creates a thick, gooey center and also gives them a beautiful, crinkly top.

Increasing the oven temperature to 400F [200C] helped the cookies turn golden brown on top and bottom, and also helped them crisp beautifully. Using two kinds of chocolate (semi-sweet and dark) brought different flavor notes to the cookie. And sprinkling the flaky salt on the tops of the cookies before baking vs after brought out more flavor without tasting overwhelmingly salty. 

To Freeze Cookie Dough:

Cookie dough can also be formed into balls and frozen for up to 2 weeks. Freeze them on a sheet pan without them touching, then move into a freezer bag. When you’re ready to bake, set the cookies sit out at room temperature until the oven preheats. The cookies will need an extra minute if baked frozen.

perfect chocolate chip cookies on pink plates

More Cookie Recipes:

chocolate chip cookies on parchment paper in rows

Perfect Chocolate Chip Cookies 2.0

Servings: 18 cookies
These chocolate chip cookies have perfectly crisp edges, a gooey center, plenty of chocolate flavor, and a beautiful crinkly top. Can be baked right away, no chill time necessary.
Sarah Kieffer
4.93 from 55 votes
Print Pin Rate

Ingredients

  • 2 cups [284 g] all-purpose flour*
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 9 tablespoons [126 g] unsalted butter at room temperature
  • ¾ cup [150 g] granulated sugar
  • ¾ cup [150 g] brown sugar
  • ¾ teaspoon fine salt
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon pure vanilla extract
  • 5 oz [142 g] Ghirardelli 52% Cacao Dark Chocolate Chips
  • 2 oz [57 g] Ghirardelli 72% Cacao Dark Chocolate Chips chopped
  • Flaky salt for sprinkling, if desired

Instructions

  • Adjust an oven rack to the middle of the oven. Preheat the oven to 400F [200C]. Line two sheet pans with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and baking soda.
  • In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and salt and beat on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, yolk, and vanilla, and mix until smooth. Add the flour mixture and beat on low speed until just combined. Add the chocolate and mix into the batter on low speed. Use a rubber spatula to give the dough a final mix and make sure it is completely combined.
  • Form the dough into balls, about 2 tablespoons each [50 g], and place 8 cookies on each sheet pan. Sprinkle each cookie with a little flaky salt, if desired.
  • Bake one pan at a time, rotating halfway through baking. Bake the cookies until the tops are golden brown and the cookies are slightly puffed and starting to crinkle, 10 to 11 minutes. Remove the baking sheet from the oven and use the back of a spatula to gently press the top of each cookie to flatten it. Let the cookies rest on the sheet pan for 5 minutes, then transfer them to a wire rack to finish cooling. Cookies are best slightly warm but can be stored in an airtight container at room temperature for up to three days.
  • Cookies will soften the longer they sit. Cookie dough can be formed and refrigerated overnight, then baked the next day; the cookies may need an extra minute if chilled. Cookie dough can also be formed into balls and frozen for up to 2 weeks; let the cookies sit out at room temperature until the oven preheats. The cookies will need an extra minute if baked frozen.

Notes

*The flattening with a spatula is inspired by both the Mokonuts’ Rye-Cranberry Chocolate Chunk Cookies by Dorie Greenspan and the Perfectly Chewy Peanut Butter Cookies by Jessie Sheenan; both these recipes require the cookies to be baked in balls and then flattened slightly to give them a gooey center and a crackly top. 
*I prefer to sprinkle the flaky salt on the tops of the cookies before baking vs after – I think that it helps bring out more flavor without tasting overwhelmingly salty. 
*I have not had trouble with the bottoms browning too much, but a few people have. Something to note: using an oven thermometer to check the temperature of your oven can be helpful; many ovens are off by up to 25 degrees (mine included). If your oven runs hot, you can bake a single cookie first to see how it turns out. If the bottom is too dark for your liking, you can stack two sheet pans on top of each other and bake the cookies on them to slow down browning.
*Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement. 
Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don’t use yeast. For yeasted doughs that call for all-purpose flour, I like to use King Arthur Brand. If you are using White Lily flour, please note that it is a low protein flour and doesn’t absorb liquid the same as regular all-purpose flours. Check the back of the flour bag for instructions on substituting it for regular all-purpose flours. 
  • Reply
    Adrienne
    Saturday, November 19, 2022 at 6:27 am

    Hi Sarah! 🙂 May I ask if this recipe would work using a convection oven? Thank you! Can’t wait to try this out!

  • Reply
    Sam
    Monday, October 31, 2022 at 7:03 pm

    5 stars
    This has become my go-to recipe because of its deliciousness, reliability and versatility. The cookies have always come out perfectly and are both crisp and chewy, with deep flavor.

  • Reply
    Francesca
    Monday, October 24, 2022 at 4:42 pm

    Sarah! I want to make this properly and I can’t find this specific chocolate available anywhere online. Please help?

    • Reply
      Sarah Kieffer
      Thursday, October 27, 2022 at 8:31 am

      Hi Francesca! You can use Ghirardelli semi-sweet chocolate and milk chocolate if that’s easier to find!

  • Reply
    Carleah
    Thursday, October 6, 2022 at 1:02 am

    5 stars
    Great easy recipe. My son loves them! Any tips on how not to smear the chocolate chips on top of the baked cookies when flattening them?

  • Reply
    Meg
    Sunday, September 25, 2022 at 10:35 am

    5 stars
    All of the recipes I’ve baked from Sarah’s books or blog have turned out amazing, and these are no different. They are definitely worthy of the 2.0 label! Thank you for continuing to share your recipes with us, Sarah. I have too many favorites to count!

  • Reply
    Barbara
    Wednesday, September 21, 2022 at 5:56 pm

    5 stars
    Just made these and they were delicious! I only put 6 on a sheet since I wasn’t sure how much they’d spread. I think these might be my new favorite CCC!

  • Reply
    Lily
    Monday, September 12, 2022 at 5:33 pm

    5 stars
    I know that no fridge time is a huge upside for these BUT let’s just say that a couple of days chilling in the fridge made them 1000% better (I know, I know, hard to imagine since they are already so good without the chilling time). Thanks for another amazing recipe!!!

  • Reply
    Trish C
    Saturday, September 3, 2022 at 7:03 pm

    5 stars
    I love to bake and try new recipes, especially twists or tweaks on traditional family favorites. Many chocolate chip cookie recipes that I have tried are great but not significantly better than our old family recipes. This one, however, is worthy of the label 2.0 and is a fresh tasty twist that stands out. I may dare to say, my new favorite. They are not long out of the oven and my son has stealthily snuck 5 of them already. Thank you for sharing this.

  • Reply
    Jennifer
    Wednesday, August 31, 2022 at 5:53 pm

    5 stars
    The best cookie I’ve ever made. I will never use another recipe- thank you!

  • Reply
    KSM
    Tuesday, August 30, 2022 at 10:53 pm

    5 stars
    Thank you for generously sharing this recipe. It is a quick recipe with no frills that yields outstanding results. I appreciate the flour recommendation/explanation.

  • Reply
    Annie
    Monday, August 29, 2022 at 11:43 am

    5 stars
    Literally the BEST Chocolate Chip a cookie ever! Soft middle crispy on the outside!

  • Reply
    Kate
    Sunday, August 28, 2022 at 1:35 pm

    5 stars
    These are THE ONE! Perfect chocolate chip cookies! Followed the recipe exactly. Gooey middle, crisp edges. Love the spatula smash at the end. Will definitely be making again.

  • Reply
    Karen
    Saturday, August 27, 2022 at 5:31 am

    2 stars
    I cannot get these to work. Both times cooked from frozen. The first time they defrosted on the counter while oven heated – , over baked. Second time directly from freezer – underbaked. Both times, after a few hours, the initial crispness wore off and they were just these leaden cookies. Can I bake them at a regular temperature, like 350? The dough balls are frozen – I don’t want to throw them out. Many thanks.

    • Reply
      Sarah Kieffer
      Tuesday, August 30, 2022 at 10:51 am

      Hi Karen – I”m sorry you are having trouble with the cookies. A couple questions: what kind of baking sheet are you using? I find a light-colored medium-weight sheet pan works best for most cookie baking; if the pan is too thin or dark in color, it can cause the bottoms to bake faster, especially at 400F. Is your oven rack in the center of the oven? If it is too low, the bottoms can also over bake. And do you have an oven thermometer? I find most home ovens are off in temperature (including mine), and if it is running a little too hot, that could also cause the over baking. You could try baking at 350, but they may not turn out the same, with crisp bottoms and a gooey center.

  • Reply
    B
    Friday, August 26, 2022 at 3:31 pm

    5 stars
    I have been working my way through 100 Cookies book and had to stop and make these. They are fabulous..could not be anything better!! I doubled the recipe thank goodness…my husband went through half of the double batch in 24 hours!!

  • Reply
    brian
    Friday, August 26, 2022 at 3:07 pm

    4 stars
    lets be real, these are not better than the pan banging cookies. those have much more depth of flavor and better contrasting textures. but I will say, this recipe is much quicker and easier to make and the resulting cookie is VERY good. basically, if I’m in the mood to make the more complicated pan banging I will, but if im a little lazy i would make these and be perfectly content. a few adjustments i made: 1. i only had king arthur ap flour so i added a smidgen of cake flour to try and lower the protein content, only about 11 grams cause thats all i had left… the final texture was def soft and chewy so I guess it made a difference. my first batch had zero browning on top, so I baked the second batch on the highest rack and it definitely get browner. i only baked it 8 minutes, as that was enough for the top to get brown and for it to start to crinkle. and finally, when smushing down the cookies, i wiped off the chocolate from the spatula after each smush to avoid staining and uglying the top.

  • Reply
    Kimber
    Thursday, August 25, 2022 at 10:41 am

    5 stars
    This dough makes the perfect cookie! I love the crispy edge and chewy center. I stumbled upon the 100 cookies cookbook at my local library and ended up buying it for myself and am happily baking through it. This recipe is the best chocolate chip cookie I have ever made and eaten. We ate 6 on the first day we made them before I decided to hide them so we didn’t each the entire batch!

  • Reply
    Erin
    Wednesday, August 24, 2022 at 9:26 am

    Do I need to make any adjustments to the recipe for baking at high altitude (7000 ft)?

  • Reply
    alyssa
    Monday, August 22, 2022 at 9:36 am

    5 stars
    once i saw your instagram post about your chocolate chip cookies 2.0 [with mini chips and sprinkles] i knew i had to make them immediately. i LOVED these! they are going to be my go to cookie recipe for a long time.

  • Reply
    Julee
    Sunday, August 21, 2022 at 1:20 pm

    5 stars
    I’ve been looking for the best chocolate chip cookie recipe for years. My husband is very particular about CC cookies. He wants them to be crispy on the outside and chewy in the middle. He said the cookies are AMAZING! When I asked him if the recipe was a keeper, he responded with yes! Very high praise from someone who is so picky about his cookies. I went with a smaller sized dough ball and got 24 cookies vs 18.

  • Reply
    Jan
    Sunday, August 21, 2022 at 6:35 am

    Curious why you say they are only good in freezer for two weeks?

    • Reply
      Sarah Kieffer
      Monday, September 26, 2022 at 1:34 pm

      After about two weeks I find cookies start to take on a slight “freezer” taste – the longer they are in there, the more it develops. You can leave them in longer than 2 weeks if desired!

  • Reply
    Amanda
    Saturday, August 20, 2022 at 6:28 pm

    5 stars
    Another excellent recipe from Sarah! These 2.0 chocolate chip cookies have the perfect balance of ingredients to allow for a chocolately, slightly crunchy, slightly chewy, gooey bite. Will definitely keep this recipe bookmarked.

  • Reply
    Megan
    Saturday, August 20, 2022 at 3:14 pm

    5 stars
    Toss every other chocolate chip recipe out the window – AMAZING! Every one of your recipes has never disappointed. I can’t wait to make these again.

    Because I am extra – I browned my butter for even more flavor to an already perfect recipe.

  • Reply
    Lu
    Thursday, August 18, 2022 at 9:04 pm

    5 stars
    Make these cookies! I have, three times in one week! What?!?! Yep, they’re that good. I really enjoy the pan banging cookies, but there is something about these that is so, so good. I’ve baked them right outta the bowl and I’ve chilled the dough too. Both have equally delicious results. Well done Sarah, it my new favorite recipe! Thanks.

  • Reply
    Stefanie
    Tuesday, August 16, 2022 at 11:53 am

    5 stars
    I didn’t think I’d ever need another chocolate chip cookie recipe after your pan-banging recipe. I always have a bag in the freezer.

    These were amazing! They may be my new favorite. Followed the recipe exactly and they are beautiful.

    You are awesome

  • Reply
    Amanda
    Monday, August 15, 2022 at 2:22 pm

    5 stars
    Made these yesterday and they are perfect in every way. Crisp edges, chewy, gooey, chocolatey. My new favorite, too!

  • Reply
    Chloe
    Monday, August 15, 2022 at 2:15 pm

    5 stars
    Sarah is truly the best when it comes to recipes !! this turned out perfect and exactly like the pictures. crispy sides and soft middle. every recipe you make truly turns out amazing and tastes great.

  • Reply
    Mindy
    Saturday, August 13, 2022 at 4:34 pm

    Could you tell us where you source your Ghirardelli chips? The only ones at my local stores are 60% standard not the 52% and 72% gourmet chips you mention for this recipe. Would love to know where to purchase. Thanks.

    • Reply
      Sarah Kieffer
      Sunday, August 14, 2022 at 11:18 am

      Hello! You can find the 52% chips here, however their Semi-Sweet chips are a great substitute if you aren’t able to get.

  • Reply
    Lois
    Saturday, August 13, 2022 at 1:26 pm

    Look delicious! What type of brown sugar; light or dark?

    • Reply
      Sarah Kieffer
      Sunday, August 14, 2022 at 11:12 am

      Light!

      • Reply
        Lois
        Sunday, August 14, 2022 at 3:57 pm

        Thank you!

  • Reply
    Monica M Biegel
    Saturday, August 13, 2022 at 12:57 pm

    5 stars
    Hi Sarah,
    I have made so many of your cookie recipes and love them all. Recently i baked your original brownie recipe and it was awesome. Thank you.
    I have a question that I am desperate for an answer. In your 2.0 cookies recipe it calls for 2 cups [284 g] all-purpose flour (gold Medal) preferred. I have been researching measurements for how many grams are in one cup of flour. Using varieties of flours, the measurement has been between 120-130 grams. Your one cup of flour measures 142 grams. Is this correct? Thank you in advance for your response.

    • Reply
      Sarah Kieffer
      Sunday, August 14, 2022 at 11:13 am

      Hello! Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement.

      Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don’t use yeast. For yeasted doughs that call for all-purpose flour, I like to use King Arthur Brand. If you are using White Lily flour, please note that it is a low protein flour and doesn’t absorb liquid the same as regular all-purpose flours. Check the back of the flour bag for instructions on substituting it for regular all-purpose flours.

  • Reply
    Nan
    Friday, August 12, 2022 at 11:26 am

    Question…the recipe calls for 2 C flour (284g) flour – Gold Medal. The label on Gold Medal flour, along with other flour, reads 1/4c (30g) which equals 1c flour is 120g. So help me out in understanding 2C of flour =284g. Which measurement is best? Thanks so much.

    • Reply
      Sarah Kieffer
      Sunday, August 14, 2022 at 11:13 am

      Hi! Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement.

      Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don’t use yeast. For yeasted doughs that call for all-purpose flour, I like to use King Arthur Brand. If you are using White Lily flour, please note that it is a low protein flour and doesn’t absorb liquid the same as regular all-purpose flours. Check the back of the flour bag for instructions on substituting it for regular all-purpose flours.

  • Reply
    Lela
    Thursday, August 11, 2022 at 4:35 pm

    I’m so excited to try this. My six-year-old daughter and I make the chocolate chip cookies in your 100 Cookies book all the time- we have done all of them. Can’t wait to add this to the repetoire. I love that you spend so much time thinking about how to make the best chocolate chip cookie.

  • Reply
    Meredith
    Thursday, August 11, 2022 at 4:19 pm

    The only Ghirardelli 52% chips I can find are non-dairy. Is that what you used? Thanks.

  • Reply
    Maria
    Wednesday, August 10, 2022 at 6:19 pm

    5 stars
    Love your brown butter chocolate chip cookie recipe from your book but this one is also wonderful. Made them this morning. YUMMY!

  • Reply
    Natalia
    Wednesday, August 10, 2022 at 10:03 am

    5 stars
    I loved this recipe. They really are the perfect chocolate chip cookie. I also loved how simple the recipe was with no chilling time. The sea salt sprinkle pre-bake and the gentle pressing on the tops of the cookies post-bake were steps I’ve never taken before when baking cookies but they really made these special and extra delicious. Thank you for another outstanding recipe, Sarah!

  • Reply
    Alexandra
    Wednesday, August 10, 2022 at 9:46 am

    5 stars
    This may sound blasphemous however I am a traditional baker that has acquired food sensitivities due to a horrible auto accident. I cannot do much if any refined sugar or flour. Could I possibly halve the amounts of the sugars in these? Or use coconut or maple sugar? Also, would either a gluten-free 1-1 flour or a mix of gluten-free flours be a suitable substitute for the flour? I adore all you create and am saddened to ask, however I’d love to think that there is indeed a way…

    • Reply
      Sarah Kieffer
      Monday, September 26, 2022 at 1:42 pm

      Hi Alexandra – I am so sorry about your accident! I haven’t tried substituting alternative sugars, they can sometimes bake up a little different. The cookies will not turn out the same with half the sugar, however, if you are up for experiments you could certainly play around with the ratios and see what happens? They will not spread as much but they could still be delicious. I do know that a gluten-free flour 1:1 can work here, a friend of mine made them and said they turned out great.

  • Reply
    Danielle M
    Wednesday, August 10, 2022 at 9:04 am

    5 stars
    I have yet to make a recipe by Sarah that isn’t stellar!! These cookies were fantastic. I love that she uses the dark chocolate and salt; keeps it from being overly sweet. Just as ooey-gooey as the recipe states. THANK YOU for sharing this amazing recipe, Sarah!!

  • Reply
    Sam V
    Monday, August 8, 2022 at 5:52 pm

    5 stars
    So happy to have found this recipe-I live in NC where the heat turns so many of my cookies into lacy, crispy puddles when all I want is fluff and a soft center!

    Finally, a delicious cookie that can stand up to “room temp” being 75 and humid in the summer. Thank you Sarah!

Leave a Reply

Recipe Rating