Chocolate Chip Cookies- The Perfect Cookies each time!!

I have brought you the best chocolate chip cookies ever!! So simple to make which gives you perfect result each time you bake and it is exactly the same like the cafe one’s and is extremely delicious!!

Everyone should have one classic chocolate chip cookie recipe in their list and this is mine. My son bakes perfect cookies by following this recipe and it is liked by his and my daughter’s school friends.

The best part of these chocolate chip cookies is they don’t need to be refrigerated. But you can always refrigerate and bake after 1 hour or after a day and they will end up so perfect. You can freeze the cookie dough for months, then remove from freezer, thaw outside in the kitchen temperature by covering cookie dough with a light cloth or napkin.

Creaming the butter with brown sugar and white sugar is the most important step and the rest process is so simple. Use softened butter and room temperature eggs.

I normally prefer chocolate chunks over chocolate chips as they spread, melt more bits of chocolate and you get more chocolate in every bite. You can combine both dark chocolate and semi-sweet chocolate if you like.

Now let’s make these gooey, chocolatey chocolate chip cookies that are crispy on the edges and soft, chewy in the center❤

To check the recipe video of making chocolate chip cookies:


All-purpose flour- 375 gms.
Unsalted Softened Butter- 200 gms. (If using
salted butter like me, skip the salt in the recipe)
Packed brown sugar- 200 gms.
Granulated white sugar- 100 gms.
Eggs- 2 large (at room temperature)
Coffee powder- 1 tsp
Vanilla extract- 2 tsp
Baking soda- 1 tsp
Salt- 1 tsp (skip the salt if using salted butter
                                                  like me)
Semi-sweet or dark chocolate chunks- 300 gms.
(Both can be mixed at equal ratio if you like).


All the instructions are in the picture. If it’s not there in the picture, I have explained under each image.

Preheat the oven to 150 degree Celsius for 10 to 15 minutes.

1. Use softened butter. 2. Cream together butter, brown sugar and white sugar. 3. Cream them together till smooth. 4. This consistency should be reached.
We are using 2 large eggs for this recipe.
1. Add vanilla extract and combine everything together. 2. Add baking soda and salt. Combine everything together. 3. Skip salt if using salted butter like me.

1. Keep it in a preheated oven and bake at 180 degree Celsius in the center rack for 14 to 15 minutes till the edges turn set and golden. 2. Out from the oven. 3. Cookies will still be fresh to touch in the center. 4. Let them stay in the tray for 5 minutes till they turn firm to move. 5. After 5 minutes, transfer them to a cooling rack and let the cookies cool completely. 6. Ready to serve.

Cover the rest of the cookie dough with a cling wrap and you can make the next batch after 1 hour or after a day. These cookies doesn’t spread much and they have intense flavour and taste.
1st cookie from the left is the one baked from fresh cookie dough; 2nd one is the cookie baked after 1 hour of refrigeration and 3rd one is the cookie baked after a day. So which is your favourite? Mine is the middle one.


It’s always good to use unsalted butter for baking. But Iam used to salted butter from the time I reached Denmark. I use the same brand and I know the quantity of salt it has.
If you are not sure about this, use unsalted butter and add the quantity of salt mentioned in the ingredients.

You can freeze the cookie dough for months, then remove from freezer, thaw outside in the kitchen temperature by covering cookie dough with a light cloth or napkin.