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Best Chocolate Chip Cookies: How to Make Perfect Ones

best chocolate chip cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 245

Ingredients

Dry Ingredients

280 g 2¼ cups gluten-free flour blend (1:1 baking ratio with xanthan gum)
120 g 1 cup almond flour, finely ground
8 g 1 teaspoon baking soda, aluminum-free preferred
6 g 1 teaspoon fine sea salt
2 g ½ teaspoon xanthan gum (if not included in flour blend)

Wet Ingredients

230 g 1 cup unsalted butter, room temperature (substitute: vegan butter 1:1)
150 g ¾ cup light brown sugar, packed
100 g ½ cup granulated sugar
2 large eggs room temperature
10 ml 2 teaspoons pure vanilla extract

Mix-ins

340 g 2 cups semi-sweet chocolate chips, preferably 60% cacao
85 g ¾ cup chopped walnuts (optional)
2 g ½ teaspoon flaky sea salt for finishing

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Instructions

1. Preparation Phase (5 minutes)

Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. Bring eggs and butter to room temperature if needed - this ensures proper creaming and texture development.

2. Mix Dry Ingredients (3 minutes)

In a medium bowl, whisk together gluten-free flour blend, almond flour, baking soda, salt, and xanthan gum (if using). Whisk vigorously for 30 seconds to eliminate any lumps and ensure even distribution. Pro tip: Sifting prevents gritty texture common in gluten-free baking.

3. Cream Butter and Sugars (4 minutes)

In a large bowl or stand mixer, cream room-temperature butter with both brown and granulated sugars on medium speed for 3-4 minutes. The mixture should be light, fluffy, and increased in volume. This step creates the perfect chewy chocolate chip cookie texture by incorporating air.

4. Add Eggs and Vanilla (2 minutes)

Beat in eggs one at a time, mixing until just combined after each addition. Add vanilla extract and mix briefly. Avoid overmixing at this stage to maintain tender texture in your best chocolate chip cookies.

5. Combine Wet and Dry (2 minutes)

Reduce mixer speed to low and gradually add the flour mixture to the butter mixture. Mix until just combined - no white flour streaks should remain, but don't overmix. The dough will look slightly different from traditional cookies due to the gluten-free flour blend.

6. Fold in Chocolate Chips (1 minute)

Using a wooden spoon or spatula, gently fold in chocolate chips and nuts (if using). Distribute evenly throughout the dough for consistent chocolate chip cookies in every bite.

7. Shape and Bake (12 minutes)

Using a 2-tablespoon cookie scoop or spoons, portion dough into 24 balls and place 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until edges are golden brown but centers still look slightly underset. The best chocolate chip cookies will continue cooking on the hot pan.

8. Cool and Finish (5 minutes)

Let cookies rest on baking sheets for 5 minutes before transferring to a wire rack. While still warm, sprinkle with flaky sea salt if desired. This creates the perfect balance for these homemade chocolate chip cookies.

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