I've been a chef for 15 years. Here are my 9 tips for making the best chocolate-chip cookies.

• I've been a chef for years, so I know the important tips for baking chocolate-chip cookies.
• Using the right sugar and chocolate can help match the cookie to your preferences.

As a professional chef, I know that classic chocolate-chip cookies taste a whole lot better with a few key ingredients and techniques.

The best cookies are slightly chewy and a little bit gooey with a crispy edge, and there are simple ways to achieve those results in your own kitchen.

Butter is key, so choose a good one

For cookies, butter is definitely a better fat than oil or other substitutes.

Using butter in your dough makes for a fluffy, crumbly texture, and the little pockets make the mix airier once the cooking process begins and the fat melts.

If you'd prefer to have even more control over how your cookies taste, opt for unsalted butter and adjust your recipe accordingly.

Select a sugar based on your preferred taste and texture

Sugar is one of the biggest variables people often overlook when baking. It affects everything from the flavor and color to the texture of each bite.

When deciding what sugar is best for your desired results, there are a few factors to consider.

Look at the size of the granule. White sugar, which is commonly used for baking, is ground into small enough particles to mix into the dough without sticking together.

Brown sugar also has small granules and differing amounts of molasses incorporated into the mix. And turbinado sugar is a less refined alternative with the surface layer of molasses rinsed.

Powdered and coarse sugar are both better for decorating than baking.

A mix of white and turbinado sugar will provide little pockets of sweet, caramelized crunch, though using light-brown sugar should lead to an extra-moist center.

Be mindful of how fresh your flour is

Whether or not you're using self-rising flour, first make sure the ingredient is still fresh. The rising agent in self-rising flour can become inactive over time if it's exposed to too much oxygen.

However, regular flour can be made self-rising by adding 1 teaspoon of baking powder for every cup of flour.

And always check for bugs (nicknamed pantry weevils) in previously opened bags — they're insidious and can derail a great cookie. Sift the ingredient if there's any doubt.

Always cream the sugar and butter

Even though you may have forgotten to leave the butter out at room temperature and it can be a pain to break out the electric beater, don't skip creaming your sugar and butter together.

It may seem like a small thing, but it ensures evenly distributed butter and sugar in every part of the dough. Plus the process adds a touch of air, which should make the dessert crumble in the tastiest way.

Simply beat the ingredients with a whisk, electric or not, until the combo becomes light and fluffy.

Gently fold in the flour to keep the dough airy

In baking, folding means gently adding the ingredients to a mix.

Cookie doughs are far more forgiving than soufflé batters, but they can still be deflated with too much mixing.

To avoid this, add the flour to the creamed sugar, butter, and egg mixture in stages and gently mix from bottom to top until just combined.

Instead of chips, use your favorite kind of chocolate bar

From milk to dark, everyone has a go-to type of chocolate, so opt for your preference when making your favorite cookie.

That said, replace classic chocolate chips with chunks by roughly chopping a bar of your choice. Add the contents to your dough with a wooden spoon for the best distribution.

Rest your dough for 24 hours

This simple step is an absolute game changer.

Resting the dough in the fridge for at least 24 hours allows the gluten strains to relax, making for a more tender cookie. The flavors also meld and deepen in a really great way.

Divide your dough into equal, medium-sized cookies

To get the best results in the oven, make sure your cookies bake evenly by equally dividing the dough.

Use a small ice-cream scoop (or half of a large one) to keep the cookies consistent. You can also roll the dough into a tube, chill it, then slice it up.

Carefully watch the clock

Timing is everything when it comes to cookies. A few extra minutes can make the difference between soft and chewy or crispy and crumbly.

Set your timer for several minutes fewer than advised and check in on how your cookies are doing. They should've spread and browned in the baking process and smell toasted and ready.