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Best-Ever Chocolate Chip Cookies

September 13, 2022

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chocolate chip cookis with big puddles of chocolate and sprinkled with flakey salt on a baking sheet lined with tan parchment

I first published this recipe in March of 2021, and I have recently wanted to take a closer look at it because, as much as I believed it was my best-ever chocolate chip cookies recipe, I also knew I could do better. And, oh, did we make them better. Where the former recipe leaned eggier and slightly cake-y, this recipe is truly crisp on the outside, gooey on the inside. The edges rise and crinkle as the center falls down and cracks open to reveal glorious subterranean pools of melted chocolate. TL,DR: This recipe has more brown sugar, less eggs, more vanilla extract, and just a little bit of baking powder to help with the pan-banging method (read on for more info). PLUS! We only have to chill these bad boys for 2 hours — not 24.

After a week of testing, 5 batches and over 100 cookies, here it is: the new and improved recipe for my best-ever chocolate chip cookies.

chocolate chip cookis with big puddles of chocolate and sprinkled with flakey salt on a baking sheet lined with tan parchment

So we did crispy brown butter chocolate chip cookies, which were fab, but I wanted more. I wanted gooey, chewy, buttery cookies that would look at home behind the glass at a bakery. Cookies with puddles of chocolate — no, not puddles. I wanted chocolate rivers, ponds, TRIBUTARIES, DELTAS.

What chocolate to use for chocolate chip cookies

And if you want those things too, you can’t use chocolate chips. Store-bought chips and chunks have a coating on the outside that actually prevent them from losing their shape. This makes it hard for them to melt in the oven, and preventing the cookie’s spread. The best way to get melty chocolate pockets is by chopping up a big bar or block of good quality chocolate. Surprisingly, the huge 17-ounce bars they sell at Trader Joe’s work wonderfully for this — and they’re like $5! I also recommend the small bars of Guittard. If you can’t find those, using the discs or feves from Valrhona and Guittard works. Ghirardelli bars work well in a pinch, but they don’t spread as much as the other options.

The pan-banging method for cookies

This recipe utilizes the pan-banging method, popularized by Sarah Kieffer of The Vanilla Bean Blog. With this technique, not only do you deflate the cookies’ centers several times during baking — making for chocolate chip cookies with a gooey, chewy middle and crisp edges — but you also help them spread and reveal the chocolate inside.

chocolate chip cookies with big puddles of chocolate and sprinkled with flakey salt on a baking sheet lined with tan parchment
chocolate chip cookie dough balls scoops on a sheet tray

Here are 5 tips for making the best chocolate chip cookies:

  1. Make sure the butter isn’t hot when you add it to the sugars. We’re not trying to melt them — and we’re really not trying to cook the egg! It can be warm or room temperature.
  2. Measure correctly. Stop shoving that measuring cup deep into the flour bag — that will pack in way too much flour and make these cookies dry and cake-y. Use the spoon and sweep method, where you spoon flour into the measuring cup, then sweep off the excess with a flat edge. (If you measure by weight, you don’t have to worry about this. Get yourself a kitchen scale! You deserve it.)
  3. Save some chocolate for the tops. If you want gorgeous, flowing chocolate pools press some extra chocolate chunks into the tops of the dough balls. I’ve also had success placing them in the cookie scoop *before* scooping a mound out.
  4. Freeze some of your dough. I know you don’t want to, but you could freeze the dough balls for MONTHS and pop a few in the oven whenever the craving strikes.
  5. Seriously, let the dough chill. First of all, because we’re using melted butter, the dough is too slack to go in the oven right away. The cookies will all run into each other. Chilling not only firms them up, it allows time for the ingredients to ~get to know each other~. The butter and egg hydrate the flour, the vanilla is able to flavor the dough better, and everything develops a deeper, more complex taste.
two chocolate chip cookies with big puddles of chocolate and sprinkled with flakey salt on a baking sheet lined with tan parchment

Did you make my best-ever chocolate chip cookies? I want to see! Tag me @easygayoven on Instagram and TikTok.

(This recipe was updated on September 13, 2022.)

chocolate chip cookies with big puddles of chocolate and sprinkled with flakey salt on a cooling rack

Best-Ever Chocolate Chip Cookies

Print Recipe
My new-and-improved best-ever chocolate chip cookies feature a crispier outside, gooeier and chewier inside, and a sinful amount of chocolate
Course Dessert
Cuisine American
Keyword best chocolate chip cookie recipe, best chocolate chip cookies, best ever chocolate chip cookies, chocolate chip cookies
Active Time 45 minutes
Total Time 2 hours 45 minutes
Servings 18 cookies
Author Eric King


  • 2 1/4 cups all-purpose flour (293 grams)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup granulated sugar (100 grams)
  • 1 cup dark brown sugar, lightly packed (190 grams)
  • 14 tablespoons unsalted butter (197 grams)
  • 1 large egg
  • 2 teaspoons of vanilla extract
  • 10.5 ounces dark or semi-sweet chocolate chopped into chunks
  • flakey salt optional


  • Gently melt the butter in a saucepan over low heat. Set aside to cool slightly.
  • In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt.
  • In a medium mixing bowl, whisk together the brown and granulated sugars. Pour in the melted butter and stir just until combined. Whisk in the egg and vanilla until the mixture is smooth and creamy, then whisk vigorously until it lightens in color.
  • Using a rubber spatula, fold the flour mixture into the wet ingredients, just until a few streaks of flour remain. Dump in the chocolate and continue folding until the chunks are evenly dispersed.
  • Measure out about 2.5 tablespoons for each cookie, or use a 1.5-ounce cookie scoop, to form about 18 dough balls. Chill the dough balls, uncovered, in the refrigerator for 2 hours.
  • When the cookies are almost done chilling, preheat the oven to 350°F and place the oven racks in the top and bottom thirds of the oven. Line two half-sheet trays with parchment paper and place 6 or 7 dough balls on each.
  • Bake the cookies for 6 minutes, then take each tray and bang it on the racks or the top of the stove to deflate them. Switch their positions in the oven and continue baking for 4 more minutes, banging them two more times, once after two minutes, and once when you take them out of the oven. The cookies should be crisp and set on the outside, starting to get color on top, and still slightly underdone in the center.
  • Allow the cookies to cool on their trays for 2-3 minutes before transferring them to a wire rack to continue cooling. Sprinkle with flakey salt, if desired.
  • Repeat with the remaining dough balls or store them, covered, in the fridge or freezer to bake later.
A gooey chocolate chip cookie with flakey sea salt broken in half oozing chocolate

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  1. Madeline says:

    5 stars
    Everyone in my family was wowed by these CCC’s, the first batch I made was gone in 24 hours. Definitely my new go-to recipe!

  2. Julie Thompson says:

    5 stars
    The perfect name for the perfect cookie. This will forever be my go to chocolate chip cookie recipe! Also enjoyed the included tips and descriptive steps in the recipe portion, those were really helpful. Can’t wait to try more of his recipes!

  3. Páraic McLean says:

    As a chocolate chip cookie FIEND, I can safely tell you that these are great. I always have some stashed away in the freezer for those cookie craving emergencies that I get.

  4. Mackenzie Calvert says:

    5 stars
    he’s not lying… best choc chip cookies i’ve ever had. ditch the back of the bag recipe and make these your new go to!!! SO GOOD

  5. Sarah says:

    5 stars
    This truly is the bestttttt CCC recipe! It’s going to be my go to from now on — thank you Eric!

  6. Erin says:

    5 stars
    Easy gay oven has become my go-to baking recipe location. I’ve made these and a few other things and they’ve all been top notch.

  7. Cynthia P says:

    5 stars
    When Eric says these are the best ever, he isn’t lying! When I made these for the first time I told my baking partner that these were the best CCCs I have ever had. The push for quality chocolate made the biggest difference here and that little bit of salt sprinkled at the end is incredible. I have already made these cookies several times since the recipe first came out, in fact, I’m due to bake these soon.

  8. Ciara says:

    5 stars
    I made these today as a thank you for a friend. I had to reserve some for myself because they are so delicious. It’s my first time using the pan banging method, and though it was startling to my partner, I think it worked well!

  9. Lisa says:

    Perfect results every time. The recipe and tips are clear and concise. Thanks for sharing this recipe with us!

  10. Miranda says:

    5 stars
    Truly don’t think I will ever bother trying another chocolate chip cookie recipe again. These are amazing!

  11. Annie J says:

    5 stars
    I’ve tried many CC cookie recipes….these were amazing (my partner wholeheartedly agrees)! I used the whole bag of Ghirardelli chips, and did not regret it one bit. Yes to sprinkles of salt, yes to pan banging…yes to melted butter! These will be replacing my previous go-to recipe.

  12. Jenny says:

    Looks yum! I wonder if the egg size matters.. If I used medium egg instead of a large. Cant wait to try this recipe.

    • Eric King says:

      Hi! I use large eggs in all my recipes, and when the recipe has a few eggs, or it like a cake it depends a lot on the structure provided by eggs, it can make a difference. But since this recipe only calls for one, it’s probably okay to sub in a medium size egg. — Eric

  13. Emory says:

    5 stars
    This recipe is the TRUTH. I have made these twice for my coworkers. Reviews from them are: “dude they are so good. literally delicious”, “you belong on a baking competition!”, and “you really put your foot in these cookies!!! I just finished the second half of my cookie and maybe coming down to see if there are any crumbs left. ” Do yourself a big favor, buy yourself a food scale, and make these cookies. In the future, i’ll experiment with bread flour along with adding toffee to elevate this even more!

  14. Trish says:

    I’m always on the hunt for the perfect chocolate chip cookie recipe. It’s a moving target, to be honest. Today, these fit the bill. I used 2,Ghiradelli 60% baking bars and 1 Dove Dark Chocolate Easter Bunny that I found hiding, I won’t say where. (whoops!) I followed the recipe only and put them in the fridge for about 4 hours ’cause I’m busy. (pls. reference the hidden chocolate easter bunny). I was skeptical, but I really liked them! I used a slightl smaller scoop but I adjusted the baking time. I’d make these again – high praise indeed from the woman who still finds easter candy in October. 😉

  15. Raye says:

    5 stars
    I never ever leave reviews and have probably tested 100 CCC recipes (Claire saffitz, bon appetit, NYT, etc.) and THIS is my absolute favorite.

  16. Hermi says:

    5 stars
    There are a lot of best chocolate chip cookie claims out there but this one really is the best I’ve tried! It really nails the crisp outside edges and chewy inside. Using a scale makes all the difference !

  17. Saba says:

    Hi Erin I made these cookies today, they turned out really nice but the color of my cookies is not as brown as yours, although the bottoms were perfectly done. Could it be the light in your photos or I’m missing something.

    • Eric King says:

      This could be a problem with oven temperature being off, or using a dark-colored pan. I like to make sure my oven is at the right temp with an oven thermometer, and I prefer light colored aluminum baking sheets. Or, it might be a problem with using light brown sugar, not dark, or not using enough sugar.

  18. Mimi says:

    5 stars
    Question! Do I need to let them chill for 2 hours before freezing them?

    Xx <3

  19. Jess says:

    5 stars
    Oh boy! This recipe is absolutely delicious. If you want some seriously scrumptious cookies you can’t stop eating, make these. Thank you I’ll be keeping this recipe safe 😊

  20. Lindsay m says:

    Really great recipe and super simple to make. 10/10! Curious your recommendation when baking from frozen. Same temp/longer time? Or defrost first

  21. Alex says:

    5 stars
    I’ve made these twice now and they are amazing. I love a good CCC and these have become my new go-to.

  22. Linda McShane says:

    5 stars
    Thank you fornthe recipe! I have been using “Mrs” recipe but felt it was lacking pizzazz, thankful I happened upon your amazing recipe! My new go to CCC!

  23. 5 stars
    This recipe has the special pizzazz I was looking for! I have been faithfully using “Mrs” CCC recipe but not anymore!!! I was so sure your recipe would be amazing that I made a double batch to bring to work to share!

  24. Val Hecht says:

    5 stars
    Wow! It looks like something you’d see in a fancy bakery case and it tastes like you paid beaucoup bucks for it! I froze a bunch and am looking forward to popping one or two in the oven nightly! The pan banging was interesting! A gourmet cookie recipe to impress your friends and family!

  25. Luigi says:

    what do you mean by switch their positions in the oven? am i supposed to start on the bottom rack or top? you didnt specify.

    • Eric King says:

      If you’re baking two trays at a time, put the racks in the middle and lower third position. Switch one tray from the top rack to the bottom rack, and the other tray from the bottom rack to the top, while also turning them 180 degrees so they bake evenly. Or just bake one tray at a time in the middle rack

  26. Arlette Twersky says:

    My cookie balls are in the fridge but it’s getting late and I doubt my landlord will appreciate the banging. Can they stay in the fridge overnight before baking? (I realize I won’t get an answer in time, but good to know anyway) Thanks, 😊 I have high hopes fo these.

  27. kirsten says:

    5 stars
    These are seriously awesome. I’m so excited to have this recipe. I used the TJ large dark chocolate bar in the brown wrapper.

    My timer didn’t set properly, so I’m not even sure how long I baked them, and I didn’t get to bang them until I took them out, but all was still ok!

    I only use Caputo Italian (all purpose flour) for dietary reasons (variety of wheat grown/gluten tolerance), but it is still 00. I measured it by weight, but the batter was quite dry and I feel like maybe I should make some adjustments but don’t know how. I had to make the dough balls by hand and really smush them so they stayed together.
    Can you help? There must be some general rule about subbing in this flour, but I can’t find it anywhere. Thanks!

    • Eric King says:

      I’m not sure I have never used that flour. Be more sure by weighing it! And make sure you’re just gently melting the butter, not cooking it. —Eric

  28. Julia says:

    Just made these and they look beautiful! How much longer do they have to bake when you bake from frozen?

    • Eric King says:

      There’s not that much of a difference if any. It’s important to know what to look for: crisp, lightly browned edges and an slightly underdone-lookinng center.


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