The Best Chocolate Chip Cookie Recipes (and Tips!) for Home Bakers

Whether you’re team crispy edge or soft and chewy center, everyone has a version they call the best chocolate chip cookie recipe. At Thrive Market, we’re celebrating all the cookie lovers out there with a roundup of our favorite recipes—each one using better-for-you ingredients and pantry staples you can find right here.

We’ve also gathered expert baking tips from our to help you bake with confidence, so preheat that oven and let’s get mixing!

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Olive Oil Chocolate Chip Cookies

These dairy-free cookies use extra virgin olive oil to create a soft, chewy texture with a hint of richness.

Ingredients:

½ cup extra virgin olive oil
¾ cup cane sugar
½ cup packed brown sugar
2 large eggs
1 tbsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp sea salt
1 cup semi-sweet chocolate chips

Instructions:

Preheat oven to 350°F and line a baking sheet with parchment paper.

In a large bowl, whisk together olive oil, cane sugar, and brown sugar until combined.

Add eggs and vanilla; mix until smooth.

In a separate bowl, whisk flour, baking soda, and salt.

Gradually add dry ingredients to wet ingredients and mix until just combined.

Fold in chocolate chips.

Scoop dough onto the baking sheet and bake for 10 to 12 minutes, or until golden on the edges.

Let cool slightly before transferring to a wire rack.

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Gluten-Free Brown Butter Chocolate Chip Cookies

This gluten free chocolate chip cookie recipe is made with almond flour and arrowroot starch for a chewy, tender bite—plus a boost of flavor from nutty brown butter.

Ingredients:

½ cup unsalted butter
1 large egg
½ cup brown sugar
½ cup cane sugar
2 tsp vanilla extract
1 ¾ cups almond flour
¼ cup arrowroot starch
½ tsp baking soda
¼ tsp sea salt
¾ cup semi-sweet chocolate chips

Instructions:

Add butter to a pan and cook over medium heat until golden brown and fragrant. Let cool.

Preheat oven to 350°F and line a baking sheet with parchment paper.

In a large bowl, whisk the egg, brown sugar, cane sugar, vanilla, and browned butter until smooth.

Stir in almond flour, arrowroot starch, baking soda, and salt.

Fold in chocolate chips.

Scoop dough onto baking sheet and slightly flatten each cookie.

Bake for 10 to 12 minutes, or until edges are golden.

Cool before serving.

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Chocolate Chip Skillet Cookie

This cookie-meets-cake dessert is rich and gooey in the center, baked in a cast-iron skillet for an impressive presentation.

Ingredients:

½ cup coconut oil, melted
½ cup coconut sugar
¼ cup cane sugar
2 large eggs
1 tsp vanilla extract
1 ½ cups almond flour
1 tsp baking soda
½ tsp sea salt
¾ cup chocolate chips

Instructions:

Preheat oven to 350°F and grease a 10-inch cast-iron skillet.

In a bowl, mix coconut oil, coconut sugar, and cane sugar.

Add eggs and vanilla; whisk until well combined.

Stir in almond flour, baking soda, and salt.

Fold in chocolate chips.

Spread dough evenly in skillet.

Bake 20 to 25 minutes, until edges are golden and center is just set.

Cool slightly before serving warm, straight from the pan.

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Hazelnut Chocolate Chunk Cookies

These decadent cookies combine ground hazelnuts and chopped chocolate chunks for a rich, nutty upgrade to the classic.

Ingredients:

1 cup hazelnuts, ground to a coarse meal
½ cup unsalted butter, softened
½ cup cane sugar
½ cup brown sugar
1 large egg
1 tsp vanilla extract
1 ¼ cups all-purpose flour
½ tsp baking soda
½ tsp sea salt
¾ cup chopped dark chocolate or chocolate chunks

Instructions:

Preheat oven to 350°F and line a baking sheet with parchment paper.

In a mixing bowl, beat butter, cane sugar, and brown sugar until fluffy.

Add egg and vanilla, mixing well.

Stir in flour, baking soda, and salt.

Fold in ground hazelnuts and chocolate chunks.

Scoop dough onto baking sheet and flatten slightly.

Bake 10 to 12 minutes, until golden.

Sprinkle with flaky sea salt and let cool before serving.

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5 Baking Tips for Your Best Chocolate Chip Cookie Recipe Yet

1. Let the dough rest: Chill your dough for at least 30 minutes to help develop flavor and prevent spreading.
   
2. Use two kinds of sugar: A combo of brown and cane sugar creates a chewy center with crisp edges.
   
3. Don’t skip the salt: A sprinkle of flaky salt enhances the chocolate flavor.
   
4. Use room temp ingredients: Cold eggs and butter can affect texture.
   
5. Invest in a cookie scoop: Consistent sizes mean even baking.
   

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Baking FAQ: Your Chocolate Chip Cookie Questions, Answered

What makes a cookie chewy vs. crispy?

Chewy cookies tend to have more moisture—think brown sugar, melted butter, and egg yolks. For crispier edges, you can use more granulated sugar and bake a little longer. Resting the dough also helps develop texture.

Why chill chocolate chip cookie dough?

Chilling cookie dough gives the flour time to hydrate and solidifies the fat (like butter or olive oil), which helps control spread during baking. It also deepens the overall flavor. Even 30 minutes can make a difference.

Can you freeze chocolate chip cookie dough?

Yes! Scoop the dough into balls, freeze on a baking sheet, then store in a reusable silicone bag or airtight container. Bake from frozen—just add 1–2 minutes to the total bake time.

Why did my cookies spread too much?

Common culprits include warm dough, too much sugar, or not enough flour. Try chilling the dough and using a kitchen scale for accuracy.

What’s the best flour for gluten free chocolate chip cookies?

Almond flour works well for a soft, chewy cookie with a slightly nutty flavor. Pairing it with a starch (like arrowroot or tapioca) helps create structure without gluten.

What does brown butter do in cookies?

Brown butter adds a rich, toasty, almost caramel-like flavor. It’s perfect in a brown butter chocolate chip cookie recipe because it boosts complexity without needing extra ingredients.

How do I store baked chocolate chip cookies?

Store cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to help keep them soft.

Can I use chopped chocolate instead of chips?

Definitely! Chopped chocolate creates melty pockets throughout the cookie and delivers a more artisanal look and flavor. Just be sure to use a high-quality bar.