Chocolate Chip Cookies are a classic for a reason. They are the perfectly chewey, chocolatey, ooey gooey, answer to those intense sweet tooth cravings.
The classic dessert, the quintessential before bed snack, lovingly dunked in a big glass of cold milk. Nothing beats a good batch of freshly baked cookies coming out of the oven. Full of just melted chocolate chips, a perfectly golden brown exterior and the loveliest chew you’ve ever encountered in a cookie, this cookie recipe is one of the all time best.
The smell of freshly baked cookies just fills your home with the most mouth watering aroma ever. I’ve got a bit of a sweet tooth and there’s one thing that really satisfies that craving in a pinch and that is chocolate chip cookies. Chewy, soft, and filled with just barely melted chocolate chips, these cookies are just stellar.
I’ve baked my share of cookies in my lifetime, but out of all the cookie recipes I have ever shared with you, these cookies are my favorite. Allow me toot my own horn for a second and tell you that these cookies really are the best. It’s a full proof recipe, that results in the best cookies over and over and over again.
The Key To That Perfect Texture
I always tell you to not over mix certain doughs. The same is true here. You just want to mix until everything is combined and the dough comes together. Over mixing will result in dry, crumbly and hard cookies.
Ingredients You’ll Need
- Sugar – We’re using brown sugar and white granulated sugar today. Both are needed for a cookie with depth and perfect sweetness.
- Butter – The butter in the ingredients picture is not melted, because it quickly solidifies, so I didn’t melt it until I made the cookies, but please use melted butter.
- Eggs – Our binder for this recipe. If you’d like to go egg free you can substitute this for 1/4 cup of unsweetened apple sauce.
- Vanilla – The secret weapon flavor booster in most baked goods. Extract will work just fine.
- Baking soda and baking powder – The leavening agent in our chocolate chip cookies to make them tender.
- Salt – All baked goods need salt, it helps balance the sweetness and ensure our flavors shine.
- Chocolate chips – I used semi sweet for this recipe but feel free to use whichever chocolate chips you like, chocolate chunks even! Don’t be shy, add your favorite mix-ins, nuts, m&m’s, peanut butter chips, sky’s the limit.
- Flour – I used all purpose for this recipe. You can substitute gluten free flour at a ratio of 1:1 if you’re gluten free.
How To Make Chocolate Chip Cookies
- Combine the dry ingredients: Combine flour, baking soda, baking powder and salt into a bowl and set aside.
- Make cookie dough: Using a mixer with a paddle attachment, cream the melted butter and sugars until light and fluffy, 3 to 5 minutes. Reduce speed and mix in the eggs, then add vanilla. Slowly add dry ingredients, mixing until just combined. To keep from over mixing, use a spatula instead of your mixer.
- Bake the cookies: Fold in chocolate chips by hand. When ready to bake, preheat oven to 375°F. If dough is chilled, remove dough from refrigerator and allow to come to room temperature. Drop spoonfuls ( 2 – 3 tablespoons) of dough onto baking sheet. Bake for 10 – 12 minutes.
- Cool on a wire rack.
Some Tips And Tricks
- Always use butter and not margarine.
- Do not ever grease your cookie sheets. I always line them with parchment paper or a silpat and this way there’s no cleaning required afterwards.
- Use a medium cookie scoop to form your cookies perfectly.
- Make sure you DO NOT over bake your cookies. Keep in mind that they will continue to bake once you take them out of the oven.
- Chill the dough in the refrigerator for 30 minutes, this solidifies the fats in the dough, keeping them from spreading too much when baking.
- If you find that the dough is too sticky, add a little bit more flour. You should be able to form it into a ball with your hands but they should still be easy to handle.
- Feel free to add toffee bits as well as chocolate, have some fun with this recipe!
Why This Cookie Recipe Works
- It’s quick! You can whip up these cookies with relative ease and find yourself enjoying them in no time.
- No fail, no fuss, works every single time!
- Fool-proof! It’s a recipe I’ve been making over the years many many times.
- They are perfectly tender with just the right amount of chew.
Storing Leftover Cookies
Be sure to store these in an airtight container at room temperature and your chocolate chip cookies will last for 2 – 3 weeks! This will ensure you keep the cookies soft and will prevent them from turning hard. If you don’t have an airtight container, add a slice of bread which will keep them soft. It works the same way as you do with brown sugar.
Can You Freeze Them?
Chocolate chip cookies are perfect for freezing. You can either wrap them individually or place them together in an airtight container. They will last in the freezer for 3 months, just warm them back up in the oven and enjoy.
Craving More Cookies? Try These Recipes:
Craving More? Follow Along:
Chocolate Chip Cookies
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup butter unsalted, melted
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 cup brown sugar packed light
- 2 medium eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups chocolate chips or chunks
Instructions
- Combine the dry ingredients: Combine flour, baking soda, baking powder and salt into a bowl and set aside.
- Make cookie dough: Using a mixer with a paddle attachment, cream the melted butter and sugars until light and fluffy, 3 to 5 minutes. Reduce speed and mix in the eggs, then add vanilla. Slowly add dry ingredients, mixing until just combined. To keep from over mixing, use a spatula instead of your mixer.
- Bake the cookies: Fold in chocolate chips by hand. When ready to bake, preheat oven to 375°F. If dough is chilled, remove dough from refrigerator and allow to come to room temperature. Drop spoonfuls ( 2 – 3 tablespoons) of dough onto baking sheet. Bake for 10 – 12 minutes.
- Cool on a wire rack before serving.
Video
Tips & Notes:
- Note: the butter in the ingredients picture is not melted, because it quickly solidifies, so I didn’t melt it until I made the cookies, but please use melted butter.
- Be sure to store these in an airtight container at room temperature and your chocolate chip cookies will last for 2 – 3 weeks! This will ensure you keep the cookies soft and will prevent them from turning hard. If you don’t have an airtight container, add a slice of bread which will keep them soft. It works the same way as you do with brown sugar.
- Chocolate chip cookies are perfect for freezing. You can either wrap them individually or place them together in an airtight container. They will last in the freezer for 3 months, just warm them back up in the oven and enjoy.
- Chill the dough in the refrigerator for 30 minutes, this solidifies the fats in the dough, keeping them from spreading too much when baking.
- You can refrigerate cookie dough for 3 to 5 days.
Daisy says
Hi! I just made a batch and they are tasty but they came out cakey. Wahh! I followed the recipe, EXCEPT I only had Large eggs. I saved half the batch when I saw it wasn’t right, can I fix it?
Joanna Cismaru says
This can be due to whipping them too much or too many eggs.
Dianna says
Most people only use large eggs in baking, and with the cost of eggs these days, it isn’t worth buying a dozen medium eggs for just one recipe. Since Daisy had issues with the cookies being cakey after using 2 large eggs, is there a way of using one large egg and part of another, either the yolk, the white or mixing the egg and halving it, so we can get the results you have had with your cookies?
Joanna Cismaru says
You can use 2 large eggs instead.
Nicole says
I’ve tried alot of cookie recipes over the years, and this was the BEST one I have ever tried! Even after a few days (i loved the first batch so much that I made TWO more!) the cookies stayed nice and chewy and didnt dry out.
Joanna Cismaru says
I’m so glad you enjoyed them! They are the best and we make them often as well…more often than we should. 😉
Pieti says
Great recipe! Cookies turned out greatthanks for sharing.
Anshu says
Best cookies ever!
Used the same dough and added some peanut butter and amazing peanut butter cookies were ready as well
Sarah says
These were fantastic! I used only 1/2 cup white sugar instead of 3/4 cup. I melted the butter as advised and used only just over a tablespoon per cookie. The 2-3 tbsp size were delicious but opted for smaller cookies to take to a family dinner. I also chilled the dough in between batches baking in the oven as I don’t have a lot of room. It was great and really helped stop the spreading!! These were a huge hit. Crispy on the outside and perfectly chewy on the inside. Thanks, I will be making this again!
Michelle says
These are fantastic. I’ve made them 3 times now, they’re so good. I substitute half of the chocolate chips for mini m&ms
Sandra says
I love this recipe I made it and I cut the granulated sugar 1/3 cup and the brown sugar 1/4. Are used gluten-free flour, 60% dark cocoa chips and added toasted sliced almonds. I’d like the modifications because it was just a little less sweet. But I really love your instructions on the mixing because I think that made all the difference in the world and the lightness of the cookies. Well done
Daniella says
I follow this recipe all the time and everyone loves it! Only thing I did different is use pink Himalayan salt but any salt should be fantastic. Reading the article helped me become great at baking cookies.
Jacqueline says
These cookies came out amazing!!!! I like that they rise and not flatten out super wide. Crispy on the outside but soooo soft on the inside!!
Annmarie says
Might be the very best chocolate chip cookie I have ever made. Thankyou.
MARLENE WILKINS says
These cookies lookperfect for the chocoholic in this house so I will make them as soon as I can. Thanks Jo
Sassy Washington says
made mine gluten free and they turned out amazing. They stay gooey in the middle. I am wanting to make a sturdier larger cookie, will need to make some tweaks to this recipe to get that result. Great pinterest find!
Tanya says
I was a little concerned about melting the butter, but all turned out well. I used a combo of milk chocolate and semi-sweet chocolate chips. The cookies came out great. This will be my new go to recipe. i made a double batch…Yummy! I will experiment with a vegan version next.
Tara says
Best chocolate chip cookies I have ever made. I used kosher salt since that’s all I had and I melted the butter per the instructions. Made two dozen nice sized cookies. I did the first batch in the oven for 11 minutes, but I like a little crisp to my cookies so I did the rest for 12. Amazing. Amazing, amazing cookies!
Olivia Clark says
Love this recipe! I used vegan butter and bob’s red mill egg replacement. They turned out great at exactly eight minutes. Using this recipe from now on! Thank you (: