Making chocolate chip cookies sounds like the simplest thing in the world, but for some reason, there are a million recipes online and just as many methods. For the longest time, I struggled to make them come out the way I wanted — until I did enough research (and plenty of trial and error!) to finally perfect my approach.
The challenge with chocolate chip cookies is that everyone has a different idea of what “perfect” means. Some like them soft and chewy, others prefer them thinner and crispier. Some want the thick New York–style cookie, while others crave a crunchier bite.
No matter your preference, these five tips will help you achieve cookies that don’t spread too much, have a deep chocolatey flavor, and hold their shape beautifully.
1. Chill Your Dough (Seriously, Don’t Skip This)
Always refrigerate your cookie dough for at least 24 hours before baking. This is non-negotiable. Freezing is not the same — trust me, I’ve tried to cheat my way out of this step, and it makes a huge difference. Resting the dough enhances the flavor, improves the texture, and prevents excessive spreading.
2. Don’t Overmix the Batter
When creaming butter and sugar, scrape down the sides of the bowl to ensure everything is evenly mixed. Once you add the flour, stop mixing as soon as it’s incorporated. At this point, fold in your chocolate until just combined. Overmixing creates tough cookies,Boo :(
3. Use Room-Temperature Butter (Never Melted)
Do not melt your butter before mixing. Always start with room-temperature butter for best results. Creaming butter with sugar until the mixture is lighter in color and fluffy (just a few minutes) gives your cookies the perfect texture.
4. Add a Touch of Syrup for Chewiness
For extra chew and a gorgeous golden color, add a small amount of honey, maple syrup, or corn syrup. Even as little as 0.3–0.5% of your total dough weight makes a difference. This binds moisture and helps your cookies stay soft in the center.
5. Balance Your Flour and Sugars
For structure and flavor, make sure your dough contains at least 24% flour relative to the total weight. Also, use more brown sugar than white sugar. My favorite ratio is 14% brown sugar to 10% white sugar. The higher brown sugar content adds chewiness and depth of flavor, while the flour keeps cookies from spreading too much.
Try these steps the next time you bake, and I promise your cookies will thank you. Once you master these little details, you’ll find that making chocolate chip cookies isn’t complicated — it’s just about technique.
Good Luck!
❤️ Lori @ Lorifoodies