The Best Chocolate Chip Cookies

The Best Chocolate Chip Cookies – 

Cancel that trip to the specialty bakery. You can now make big, chewy, bakery-style cookies in your own kitchen.

My husband requests these for special occasions. He would choose these sprinkled bites of bliss over a four star gourmet dessert buffet. 

Sifting Ingredients for Chocolate Chip Cookies

Preheat your oven to 325 degrees. The slightly lower-than-usual temperature will ensure the end result is perfectly chewy cookies.

In a small bowl, sift together flour, baking soda, and salt.

Liquid Ingredients for Chocolate Chip Cookies

The wet ingredients are unusual. You use melted butter instead of softened butter. This helps you get a chewy, but not cakey, cookie.

Thoroughly mix the melted butter with brown sugar and white sugar. Then beat in vanilla, almond extract, one egg, and one egg yolk until creamy. The almond extract adds a slight hint of nuttiness. The extra yolk adds richness. 

Mixing Wet and Dry Ingredients

Mix in the sifted ingredients until just blended. Over mixing leads to tough cookies. (While you may be a tough cookie, I’m sure you don’t want to eat a tough cookie!) 

Stirring Chocolate Chips

Stir in chocolate chips by hand. Make sure you take the crucial step of tasting your cookie dough. You might want to check it two or three times, you know just to make sure it’s good. 

Scooping Chocolate Chip Cookie Dough

Scoop tablespoon sized balls of dough two inches apart onto ungreased cookie sheets. I like using little cookie scoopers for this. When your scoops are all the same size, your cookies bake more evenly.

Use light colored baking pans. Dark pans can cause the bottom of your cookies to brown too quickly.

Chocolate Chip Cookies on Pan

Bake for 12 to 15 minutes until the edges are just set and lightly browned. When you take them out of the oven, they won’t look done. Don’t worry! Leave them on the baking pan for five minutes. The residual heat will finish cooking them and they will set enough to move.

Removing cookies from pan

A small cookie spatula is perfect for this job. If you don’t have one, you can use a regular spatula like you would use for pancakes.  

Chocolate Chip Cookies Cooling on Rack

While you wait for these to cook completely on wire racks, treat yourself to a warm cookie with a big glass of milk. It’s the ultimate comfort snack. If you live with others, you will need to guard these as they cool. An entire batch can disappear before you get to the next step. 

Making Chocolate Chip Cookie Dip

Now we make the chocolate dip. Combine semi-sweet chocolate chips with of vegetable oil. The oil makes the dip shiny and slightly softer to bite through than solid chocolate. Heat over low heat and stir frequently until melted. 

Dipping Cookies in Chocolate

Remove the chocolate from the heat and give the cookies a dunk. You can cover them as much as you like. I like just a slight chocolate edge. My husband prefers his submerged like a submarine. 

Dipping Cookies in Sprinkles

Let the excess chocolate drip back into the pot, then dip the warm chocolate in sprinkles. Sometimes I’m not sure if my family loves this recipe because of the cookie flavor or because of the sprinkle treatment.


There’s a gratuitous sprinkle shot just because I love them so much. I confess, I prefer sundaes without ice cream. Just give me a bowl of sprinkles swimming in whipped cream and I am a happy camper. 

The Best Chewy Chocolate Chip Cookies

Place the dipped cookies on wax paper or parchment paper and cool completely. You can speed this up by putting them in the fridge or freezer.

Christmas Sprinkle Chocolate Chip Cookies

You can match sprinkle colors to holidays or party themes. 

The Best Chocolate Chip cookies

Rainbow sprinkles are my favorite. They match any occasion or day of the year. 

Let me know how your cookies turn out in the comments.

Don’t miss out on more sweet recipes like this one. Follow me on Pinterest or Facebook.

This recipe is adapted from While the base recipe is outstanding on its own, I made a few tweaks to give it my own special touch. 

The Best Chocolate Chip Cookies

A bakery-style chewy chocolate chip cookie dipped in chocolate and topped with sprinkles.

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Ingredients For Cookie
  1. 2 cups all-purpose flour
  2. 1/2 teaspoon baking soda
  3. 1/2 teaspoon salt
  4. 3/4 cup unsalted butter, melted
  5. 1 cup packed brown sugar
  6. 1/2 cup white sugar
  7. 1 tablespoon vanilla extract
  8. 1/2 teaspoon almond extract
  9. 1 egg
  10. 1 egg yolk
  11. 2 cups semisweet chocolate chips
Ingredients For Chocolate Dip
  1. 1 cup semisweet chocolate chips
  2. 1 tablespoon vegetable oil
  3. 1 cup rainbow sprinkles
Make the Cookie
  1. Preheat the oven to 325 degrees.
  2. In a small bowl, sift together the flour, baking soda and salt. Set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended.
  4. Beat in the vanilla, almond extract, egg, and egg yolk until light and creamy.
  5. Mix in the sifted ingredients until just blended.
  6. Stir in the chocolate chips by hand.
  7. Drop cookie dough 1 tablespoon at a time onto the prepared cookie sheets. Cookies should be about 2 inches apart.
  8. Bake for 12 to 15 minutes or until the edges are lightly toasted.
  9. Cool on baking sheets for five minutes before transferring to wire racks to cool completely.
Make the Dip
  1. Combine chocolate chips and vegetable oil.
  2. Heat over low heat, stirring frequently until combined.
  3. Dip edge of cookies in chocolate. Let excess chocolate drip back into pot.
  4. Dip chocolate covered cookies in sprinkles.
  5. Transfer to wax paper covered racks.
  6. Cool completely.
  1. You can add nuts or different types of chocolate chips to put your own spin on the recipe.
  2. Use different colored sprinkles for holidays and special occasions.
Adapted from
Adapted from
Frosting and a Smile


12 comments on The Best Chocolate Chip Cookies

  1. Amanda
    December 20, 2013 at 4:12 pm (9 years ago)

    I showed my 5 yr old this and she squealed “can we PLEASE make these today?!” This came in my email at the perfect time! Hopefully they turn out as pretty as yours 🙂

    • Laurie (Frosting and a Smile)
      December 20, 2013 at 9:40 pm (9 years ago)

      That’s so sweet! It is a great recipe to make with kids because it’s so simple. How did they turn out for you?

      • Amanda
        December 20, 2013 at 9:51 pm (9 years ago)

        We love them! By far the best chocolate chip cookie version so far! She asked if we can make them again for Santa, haha! I’m doing another batch tonight to bring to a Christmas party tomorrow 🙂

        • Laurie (Frosting and a Smile)
          December 20, 2013 at 9:52 pm (9 years ago)

          I’m glad to hear it! If you’d like to send a photo, I’ll share it with the readers on Facebook.

  2. Dan
    February 8, 2014 at 7:44 pm (8 years ago)

    I made these today and they are delightful! The best cookie recipe I’ve found. I substituted milk chocolate instead of semi-sweet. So delicious!

    • Laurie @ FrostingAndASmile
      February 8, 2014 at 7:52 pm (8 years ago)

      I’m glad you liked them, Dan! Milk chocolate sounds good, I’ll have to try that too.

  3. Shantel
    February 9, 2014 at 10:33 am (8 years ago)

    I tried this recipe last night. I must say bravooooo I’m so happy I found it this will definitely be a repeat recipe forever and ever!

  4. Kim W.
    August 21, 2014 at 7:16 pm (8 years ago)

    I just made these today and they are by far the best chocolate chip cookies ever! I really think the melted butter made all the difference. Since chocolate chip cookies are my go to comfort food I think these are now a staple in our house! Thanks again!

    • Laurie @ FrostingAndASmile
      September 4, 2014 at 10:02 pm (8 years ago)

      Thank you, Kim! It’s amazing how a little ingredient tweak can make all the difference.

  5. aix
    December 8, 2014 at 5:14 pm (8 years ago)

    can these be frozen once dipped in chocolate?

    • Laurie @ FrostingAndASmile
      December 8, 2014 at 5:56 pm (8 years ago)

      I don’t suggest freezing them after they have been dipped unless you are extremely careful about the freezing process. First, put them in an air tight container. Then, chill them in the fridge and place them in the freezer. Defrost them in the fridge, not at room temperature. If the temperature changes too quickly, it could change the texture or appearance of the chocolate.