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How To Make The BEST Chocolate Chip Cookies (Recipe)

How To Make The BEST Chocolate Chip Cookies (Recipe)


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How To Make The BEST Chocolate Chip Cookies

Crispy-on-the-outside and chewy-on-the-inside?

In this post you'll be able to see my recipe on how to make the BEST Chocolate Chip Cookies!

Seriously, they're so good that you'll need to make double the amount…. haha! 🙂


How To Make The BEST Chocolate Chip Cookies (Recipe)

Hello to all you lovely readers - I'm really excited to be writing this as I haven't featured a baking post in such a long time!

We all love cookies and in this post I'm sharing my recipe on how to make the BEST chocolate chip cookies - yes, they're really that good and you'll definitely want to make another batch! 🙂

After trying a number of different recipes which sadly didn't work for me, I started looking at the recipes, the ingredients and the brands I was using - tweaking things to see what would and wouldn't work.

The result? The recipe that's featured below…. 🙂

Cookie Recipe 

Ingredients can be slightly more and slightly less - this is just an outline and can be tweaked to your taste 🙂

220g Melted Butter* (1 cup)

250-270g Light or Dark Brown Sugar* (1¼ cup)

180g Granulated Sugar (¾ cup)

300g All Purpose Flour (2½ cups)

½ tsp Baking Soda

2 Large Eggs

 Madagascan Vanilla Grinder (I love this) or 2 tsp Vanilla Extract

1 Large Bar of your favourite chocolate broken into small chunks or 2 cups chocolate chips. Chocolate sprinkles can also be used!

(Extra chocolate can be added in the centre of cookies)

* * * 

* Butter can be melted and left to cool BUT for a toffee-flavour, butter can be 'browned'.

* Butter can be a mixture of salted and unsalted - it depends on the taste you want.

*Light or Dark brown sugar can be used - dark brown sugar gives a more intense toffee-like taste. (I recommend using dark brown sugar)

(Browned Butter is heating on a medium/high heat and letting the butter brown slightly - this adds a more intense nutty/toffee taste.)


3 Bowls - preferably glass bowls.



Cookie Scoop or Ice Cream Scoop

2 Large Baking Trays

Baking Sheet

I use a cookie scoop so that the cookies are all equal measures, meaning they'll cook consistently - without burning.

If you don't have a cookie or ice cream scoop - try and measure as evenly as possible when lining on the baking tray 🙂

No Electric Mixer is needed for this recipe.


Prior to making the cookies.

Melt the butter and let it cool OR 'brown' the butter and let it cool in a small glass bowl.

Butter must be cool.

-Add the flour, baking soda and a sprinkle of salt into 1 of your glass bowls - set aside.

-Take your granulated sugar and light/dark brown sugar and add it to another glass bowl - mixing them together with your whisk and breaking up any clumps - if there are any.

-Start adding the melted (cooled) butter to the 'Sugar Bowl' and whisk for a minute. Keep adding the butter to the mixture, whisking until the sugar combines and turns into a light/creamy mixture.

-Add one egg to the 'Sugar Bowl' and continue to whisk until blended. Add the second egg and whisk again.

You should see the mixture becoming a little bit lighter and creamier at this point. 

-Grind in some Madagascan Vanilla or add 2 tsp of Vanilla extract to the mixture and whisk yet again.

-Once you're happy with how the mixture is looking - add the flour, baking soda and sprinkle of salt from the other bowl you set aside earlier.

-Using a spatula or spoon - combine the ingredients together, this should form a thick, almost dough-like texture.

-Add in your chocolate chunks, chocolate chips or chocolate sprinkles and mix together - make sure you keep some chocolate for later on!

-Cover the bowl in cling-film and place mixture in the fridge for about half an hour prior to baking.

This will intensify ingredients and allow you to handle the mixture easily.

Can be left in the fridge for 15 minutes if you don't have time but half an hour minimum is what I'd recommend. 

*Continue Below*

Your dough mixture will look like this after some time in the fridge - you'll find it's thicker and so much easier to handle!

This is the key for great cookies that are chewy-on-the-inside!



Preheat the oven to 180°C

Line your cookies on a baking tray with a baking sheet as pictured.

I used a cookie-scoop, added a chunk of chocolate to the centre and shaped them slightly before lining them on the tray.

Once out of the oven.

Let the cookies sit for about 5 minutes before moving them onto a cooling tray.

You'll be tempted to eat them….



Chocolate Chunks 

As you can see - by adding a chocolate chunk to the mixture before baking, you get that lovely chocolate centre!

If they've just come out the oven, be careful as it will be hot!


In this batch I used chocolate sprinkles for the cookie-dough and once in the scoop, I added a chunk of chocolate to the centre. 


The key is to make sure you DON'T handle them too much.

Get them out of the fridge and into the oven as quickly as you can.

(This is what works for me personally)

Extra - If you don't have enough trays and need to wait for each lot of cookies to come out of the oven, place the remaining dough mixture in the fridge before handling again.


Make The BEST Chocolate Chip Cookies

OK - so how yummy do these cookies look!?!?

I just wish I could send that freshly-baked cookie scent through a computer monitor haha! 🙂

They're perfect - soft and chewy on the inside, crisp on the outside!


So I hope you all enjoyed this post - I love this recipe and I'm sure you'll love this too!

Like I've mentioned above, you can tweak things to your taste - I prefer using dark brown sugar, other people will prefer light brown sugar.

Sometimes I add a bit more brown sugar, it all depends on my mood so have a play around and see what works for you!

Do you lovely people prefer seeing recipes written like this or do you enjoy watching a video guide too?

Let me know as there's lots more coming soon! 🙂


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