Best Ever Chocolate Chip Cookies

Welcome to flour + floyd's favorite best ever chocolate chip cookies

Let's keep it simple because I know you didn't come here to read a boring story about these chocolate chip cookies. So no worries, I'll keep it brief. But also if you want a story let me know and I'll give ya one.

I have made hundreds... no defiantly thousands of these cookies over the past few years, so I figured it was time to share them with you. You need these cookies. They are simple, straightforward and ready in under an hour for you to enjoy. Though, I must add that if you prefer a deeper CCC (chocolate chip cookie) flavor, let the cookie dough sit in the fridge for about 3 days before baking, you will not be sorry.

You will also not be sorry about just eating allllll the CCC dough because it is AMAZINGGG. I am cookie-dough obsessed. Though I probably should warn you that you should not eat the raw cookie dough because of the eggs, flour, etc.....but, I am also maybe telling you it is delicious. If you're skeptical of raw cookie dough, substitue the eggs for flax eggs or your favorite vegan egg substitute, and bake the flour at 350 F for 10 minutes. Then, cool before whipping up your cookie dough..

Okay, let's talk recipe...



yield: 12 servings | ready in 1 hour


  • 1 cup cold butter (cubed)

  • 1 cup dark brown sugar

  • 1/2 cup granulated sugar

  • 2 eggs

  • 1 tsp vanilla

  • 2 3/4 cup all-purpose flour

  • 3 tbsp tapioca starch or corn starch

  • 3/4 tsp baking soda

  • 3/4 tsp salt

  • 2 cups chocolate chips


  1. In a large bowl, cream butter and sugars on med-high speed for 4-5 mins until pale and fluffy.

  2. To this mixture, add eggs & vanilla, mix until combined.

  3. In another large bowl, mix flour, tapioca starch, baking soda, and salt.

  4. Slowly incorporate your dry ingredient mix into the wet ingredients until evenly combined. Try mixing 1 cup at a time so that flour doesn’t fly everywhere.

  5. Fold in chocolate chips.

  6. Scoop into giant scoops, ~4 tbsp each ( 2 scoops of a cookie scoop).

  7. Chill dough balls for at least 30 minutes in the freezer, or preferably 3 days before baking.

  8. Place & space out 8 dough balls on a lined baking sheet (they’re big cookies and need room!)

  9. Bake for 12-15 minutes until the edges are set and golden.

  10. Remove from oven, sprinkle with flakey sea salt and add some decorative chocolate chips on top while they are hot if you desire.

  11. Cool for at least 8-10 minutes before enjoying.

  • These can be made gluten free using a 1:1 GF all-purpose flour

  • Dairy Free? Use plant based butter and dairy-free chocolate chips

  • For perfect circle cookies, use a knife to shape into circles right after cookies come out of the oven and are soft. To do this gently push the edges of the cookie towards the center until a circular shape forms

  • Dough can be stored for up to 6 months in the freezer. Freeze in the 4 tbsp balls in a freezer-safe container. When ready to bake, follow step 8-11. No need to thaw the dough.

  • Tag us on instagram @flourandfloyd if you make these cookies, we love to see it!

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