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The Only Chocolate Chip Cookie Recipe You Need
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This is the chocolate chip cookie recipe I come back to every single time. Crispy edges, soft and chewy center, and a depth of flavor from the molasses that makes these taste like they came from a bakery. They freeze beautifully, so I always make a double batch and keep scooped dough balls in the freezer for whenever I need fresh cookies in under 15 minutes.
Yields: 12 cookies
Instructions
1. In a stand mixer (or with a hand mixer), beat the melted butter with both sugars until creamy. The mixture should look noticeably lighter than when you started.
2. Add the vanilla, molasses, and egg. Beat until smooth and creamy.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gently add the dry ingredients to the wet. Mix until just combined. Do not overmix — this is what keeps them chewy.
5. Fold in the chocolate chips. I like to hold a few back and press them into the tops of the scooped dough balls so they look extra bakery-style.
6. Scoop using an ice cream scoop and place on a parchment-lined sheet. Freeze for at least 1 hour (or up to 6 months — frozen cookie dough is a life hack).
7. Bake at 350°F for 9–10 minutes or until the edges are golden but the centers still look slightly underdone. They’ll firm up as they cool.
8. Let cool on the pan for 5 minutes, then transfer. Store in an airtight container.
Notes
The molasses is the secret here — it adds a warmth and chewiness that plain brown sugar alone doesn’t quite achieve. If you don’t have molasses, you can skip it, but trust me: it’s worth keeping a jar around just for this recipe.
Freezing the dough isn’t optional. It’s what gives you that thick, bakery-style shape instead of a flat, spread-out cookie. Even 30 minutes helps, but an hour is ideal.
More recipes on the Food page, or check out my buttermilk biscuits if you’re in a baking mood.
The Only Chocolate Chip Cookie Recipe You Need
Soft, chewy chocolate chip cookies with a secret ingredient — molasses — for that perfect depth of flavor. Freezing the dough is the key to thick, bakery-style cookies every time.
Ingredients
- 8 tbs butter melted
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/3 cup white sugar
- 1/2 cup dark brown sugar
- 1 egg
- 3/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup chocolate chips
- 1 tbs molasses
Instructions
- In a large mixing bowl, beat together the melted butter, white sugar, and dark brown sugar until well combined.
- Add the vanilla extract, molasses, and egg. Mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Using a cookie scoop, portion the dough onto a parchment-lined baking sheet. Freeze for at least 1 hour.
- Preheat oven to 350°F. Bake frozen dough balls for 9-10 minutes, until edges are set but centers still look slightly underdone.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
The secret ingredient in these cookies is molasses — it adds a rich depth of flavor and keeps the cookies soft. Freezing the dough is essential for thick, bakery-style cookies that don’t spread too thin. Don’t skip this step!
