Recipe

King Arthur Flour Chocolate Chip Cookies

Chewy centers, crisp edges, and a vanilla-brown sugar vibe that tastes like you meant to bake today.

By Matt Campbell

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4.8

A tray of thick chocolate chip cookies baked to golden brown with crisp edges and gooey centers on a parchment-lined sheet pan on a warm kitchen counter

There are two kinds of cookie days. The calm, measured ones where you chill dough overnight and use a scale like you are auditioning for a baking show. And the real ones, where you want thick, chewy, buttery chocolate chip cookies without turning your kitchen into a science lab.

This is my go-to cookie when I want consistent results, and that is where King Arthur Flour tends to shine in my experience. It is reliably milled, which helps the dough behave predictably, so your cookies spread in a controlled way, brown evenly, and keep a soft center.

These cookies are crisp at the edges, soft in the middle, and seasoned with just enough salt to make you pause mid-bite and consider a second one. You know, for quality control.

Measured cookie ingredients including all-purpose flour, brown sugar, granulated sugar, butter, eggs, vanilla, baking soda, salt, and chocolate chips arranged on a clean kitchen counter

Why It Works

Dependable structure (especially with a consistent flour): In my kitchen, King Arthur Flour tends to give cookies that bake up with a steady spread and a satisfying chew.
Brown sugar brings the cozy notes: it adds caramel flavor and helps keep the centers soft.
A quick rest helps: even 30 minutes in the fridge deepens flavor and keeps spread in check.
Two-stage chocolate: chips for distribution, chopped chocolate for those melty pockets.

Pairs Well With

Storage Tips

How to Store These Cookies

Room temp: Store in an airtight container up to 4 days. Add a slice of bread to the container if you want them extra soft the next day.
Freeze baked cookies: Cool completely, then freeze in a zip-top bag up to 2 months. Thaw at room temp or warm 10 to 15 seconds in the microwave.
Freeze cookie dough balls: Scoop, freeze on a tray until firm, then bag up to 2 months. Bake from frozen, adding about 1 to 3 minutes to bake time, or just bake until the edges look set and lightly golden.

Common Questions

King Arthur Flour Questions, Answered

Do I have to use King Arthur Flour?

No, but it is my favorite for consistency. If you swap brands, use the same type of flour (all-purpose for all-purpose), and do not add extra flour unless the dough is truly wet and greasy.

Should I use King Arthur all-purpose flour or bread flour?

For classic chocolate chip cookies, use King Arthur All-Purpose Flour. If you want extra chew and a slightly taller cookie, you can swap in King Arthur Bread Flour for up to half of the flour.

Why did my cookies spread too much?

Most common causes: butter was too warm, dough was not chilled, or the baking sheet was still hot from a previous batch. Chill the dough 30 to 60 minutes and bake on a cool sheet.

Why are my cookies puffy and cakey?

Usually it is too much flour (scooping packs it in) or overmixing. Spoon flour into the measuring cup and level it off, and mix only until the flour disappears.

Can I make these ahead?

Yes. Chill dough up to 48 hours. Flavor gets deeper, and the cookies often bake even nicer on day two.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowl
Whisk and rubber spatula
Measuring cups and spoons (or kitchen scale if you are feeling fancy)
Sheet pans
Parchment paper
Cookie scoop or tablespoon
Wire rack

I was originally going to chase a culinary degree, but I learned pretty quickly that nothing teaches you faster than making the same thing over and over until it behaves. Cookies were one of my first repeat tests because they are honest. Too much flour, they tell you. Butter too warm, they tell you loudly.

King Arthur Flour became one of those pantry staples I reach for when I want baking to feel less like gambling. These cookies are the result of that energy: approachable ingredients, clear steps, and just enough wiggle room to justify adding a little extra chopped chocolate because it feels right.