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There’s a bit of a debate as to what makes the best chocolate chip cookies. Some people want a super-soft, chewy chocolate chip cookie, while others look for something buttery and crisp.
The ideal cookie strikes the right balance between the two: a soft, chewy center with slightly crisp edges. It shouldn't spread too much when baked.
I talked to pastry chefs and food experts for a professional's take on how to make the best chocolate chip cookies. Turns out, there’s one key element that all bakers agree is a can't-miss step.
The only catch? You'll need some patience. For the best cookies? It's totally worth it.
The Baking Experts
- Duncan Edgin: Pastry chef at Heathman Hotel in Portland, Oregon
- Kierin Baldwin: Chef-instructor, pastry & baking arts at the Institute of Culinary Education
- Jennifer Pallain: Food scientist, mom, and creator of Foodess
- Sarena Shasteen: Baking and culinary content specialist at Bob’s Red Mill
The Top Tip for Better Chocolate Chip Cookies
While ingredients and method certainly matter when it comes to making chocolate chip cookies, bakers agree that the key to the best batch is chilling the dough before baking.
According to Pallain, the food scientist, a chilled dough will spread less in the oven.
"Allowing the butter to re-solidify results in cookies that are thicker, chewier, and hold their shape better,” adds Edgin.
Chilling the dough also gives the flour time to hydrate. Shasteen notes that a rest period allows the flavors to deepen, resulting in a richer cookie with a better structure.
And Baldwin says this simple step achieves a crisp-meets-chewy contrast overall. “I like to portion the dough as soon as it’s mixed and then chill it until firm—for at least a few hours—and then bake,” she says.
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5 More Tips for Baking Chocolate Chip Cookies
While chilling the dough is crucial, the baking professionals shared a few other tips that will help make really excellent chocolate chip cookies.
- Use room temperature butter. Most cookie recipes call for softened butter, and that’s by design. Edgin notes that using room temperature butter will ensure even mixing and proper aeration for a smooth, consistent dough.
- Pair granulated sugar and brown sugar. Want deep flavor and the ideal texture? It’s all about the sugar. Baldwin says to use either a mix of brown and granulated sugars, or only brown sugar. This enhances the flavor and texture and retains moisture.
- Cream the butter and sugar. Edgin says tender cookies start from the very beginning of the mixing process. When a recipe says to cream the butter and sugars until light and fluffy, it typically takes longer than you think—cream for three to five minutes before you add eggs and vanilla.
- Bang the pan on the counter. Want to achieve crinkly bakery-style tops? Pallain says she loves to bang the baking sheet on the counter right after the cookies come out of the oven. It deflates the center for that signature look.
- Try another chocolate. Skip traditional chips and test something new. Shasteen suggests chopping up a bar of dark or semi-sweet chocolate. “The mix of melty puddles and crispy shards adds texture and drama to every bite,” she says.
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