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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.
- 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:
Chocolate Chip Cookies
Video
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.
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.
Do you have any suggestions for alterations if I use large eggs instead of medium? I used large and my cookies turned out pretty flat. Thanks!
If using large eggs made your chocolate chip cookies flat, you can try reducing the amount of egg slightly. For instance, since the recipe calls for two medium eggs, use one large egg and one yolk instead. Another option is to slightly increase the dry ingredients to balance the extra liquid from the larger eggs. Also, chilling the dough before baking can help prevent cookies from spreading too much.
My cookies came out flat, help.
Oh no! Flat cookies can happen for a few reasons. Make sure your baking soda or baking powder is fresh – they can lose their effectiveness over time. Also, try chilling the dough for at least an hour before baking. Overmixing can be a culprit too, so just mix until combined. Lastly, ensure your oven is at the right temperature with an oven thermometer. Give it another go and let me know how they turn out! 😊🍪
I’ve read all the comments and you state you used melted butter. However, in your picture of the butter mixed in with the sugar, it is clearly not melted. Are you melting the butter with the sugar? The picture is very misleading otherwise.
I’ve also melted butter for other chocolate chip cookie recipes but they always seem to be greasy tasting compared to other recipes that do not melt the butter. Is it because I am totally melting the butter or it’s too much butter? Because of that reason, I usually stay away from cookie recipes that ask for melted butter. Would just barely melting the butter make a big difference in this recipe?
The butter should be melted.
I’ve made these cookies many times, and they always come out perfectly and to rave reviews. They’re so good that I’ll never use another chocolate chip cookie recipe – they have just the right level of softness, chew, and spread. Somehow, they taste even better the longer they sit. I love the recipe as is, but my favourite addition is 1-2 tsp of instant espresso powder.
Another bonus: they translate to GF really well when substituting with a GF all-purpose flour blend that contains xanthan gum. With GF, I found that chilling the dough for 20-30 mins is non-negotiable for the perfect cookie.
The cookies came out perfect. I added a 24 oz bag of semi chocolate chips. The more the better. I didn’t refrigerate dough either. They were delicious!!
So after I chill the dough I have to let it get back to room temperature?
You don’t necessarily have to chill the dough, only if you don’t bake the cookies right away, then yeah bring it to room temp but you don’t have to wait too long, 5 min should do it.
Thank you! These cookies are a huge hit in my house. I’m about to make some for my husband to being to work for an early Christmas treat!
So flippin good! Mine made 32 large cookies but the neighbors did not mind.
This recipe is a keeper!
I have made this my go to recipe for chocolate chip cookies. They stay soft, unlike the ones made with the recipe on the chip bag. More than one person has asked me for the recipe, and I direct them to this site.
I’m so glad you like them!
This might be the best chocolate chip cookie I’ve ever made – and I’ve made my fair share as the mom of three kids and wife to a serious cookie fan. They were chewy and tasty. I used dark brown sugar as that’s all I had and it gave it an extra yumminess. First batch went right in the oven. Second batch is outside in the cold getting harder. We shall see which one comes out best.
I’m so glad you liked them!
Best classic choc chip cookie! I’m always on the hunt for the perfect combo of crisp edges, soft and gooey center, and not overdone. These are the best I’ve had in a long time & so easy! I made them dairy free with any dairy free sticks I can find at the store- this time I used miyokos but earth balance is my usual go to.
So glad you like them!
My daughter makes this cookie… It’s scrumptious!
Can you use white chocolate
Absolutely!
I laughed when I read they should last 2-3 weeks. At my house, they lasted 2-3 days. These are delicious!
Hehehe, so glad everyone enjoyed them so much!
These are the best chocolate chip cookies I have ever made. My family loves them and I have had people asking for the recipe. Today I am baking them for teachers for Teacher Appreciation Week. Yum.
That sounds amazing! We are so glad you all have enjoyed the cookies recipe so much!
I’m having trouble with melted butter. It made the mix very runny. I could not scoop cookies until after it was refrigerated. I’m also confused on putting cookies in refrigerator/letting come to room temp
It shouldn’t be a runny batter at all, try adding a bit more flour until it’s right, start with a tbsp at a time.
So the dough is supposed to be chilled but then brought to room temperature before you bake them?
Only if you’re not baking right away. You can chill the dough until you’re ready to bake.