I’ve made this recipe countless times. These chocolate chip cookies are a classic: soft, chewy, and loaded with chocolate in every bite. They’re ideal for satisfying a sweet craving or sharing with family and friends.
This straightforward chocolate chip cookie recipe consistently yields the best results. I love baking them for kids, parties, or any get-together — they’re always a crowd-pleaser.
Whether you’re making a weekend treat, adding to a holiday dessert spread, or baking just because, these cookies turn out golden at the edges and tender in the center every time.
Ingredients You Will Need
- All-purpose flour – Provides structure.
- Baking soda – Helps the cookies rise.
- Kosher salt – Balances the sweetness.
- Granulated sugar – Adds sweetness and texture.
- Light brown sugar, packed – Adds moisture and a hint of caramel flavor.
- Unsalted butter – Gives a rich, buttery taste.
- Vanilla extract – Enhances overall flavor.
- Egg – Binds the dough.
- Semi-sweet chocolate chips – Loads each bite with chocolate (substitute milk or dark if you prefer).
How to Make Chocolate Chip Cookies
STEP 1: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
STEP 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
STEP 3: In a large bowl (a stand mixer or electric mixer works well), cream together the granulated sugar, brown sugar, softened butter, vanilla extract, and egg until smooth and combined.
STEP 4: Gradually add the dry ingredients to the wet mixture, mixing on medium speed until a soft dough forms.
STEP 5: Stir in the chocolate chips until evenly distributed throughout the dough.
STEP 6: Use a cookie scoop or large spoon to portion the dough onto the prepared baking sheet, leaving at least one inch between cookies.
STEP 7: Bake for 9–12 minutes, or until the edges are golden brown and the centers still look slightly soft. Let the cookies rest on the baking sheet for 1–2 minutes, then transfer to a wire rack to cool completely.
Variations
- Make them nutty: Fold in chopped pecans, walnuts, or macadamia nuts.
- Add sweet-and-salty: Mix in crushed pretzels for a crunchy contrast.
- Sweet and savory: Stir in finely crushed crispy maple bacon for an indulgent twist—chocolate and bacon pair surprisingly well.
Tips
- Don’t overbake: Centers should still look slightly soft when you remove them; they firm up as they cool.
- Use room-temperature butter: It blends more evenly and creates a smoother dough.
- Cool completely: Allow cookies to set on a wire rack so they stay chewy.
- Extra chips: Press a few additional chocolate chips on top before baking for a bakery-style finish.
FAQ’S
Yes. The dough freezes well. Scoop and freeze dough balls on a tray, then transfer them to a sealed container. When baking from frozen, add 1–2 minutes to the baking time.
Store cooled cookies in an airtight container at room temperature for up to 5 days. If they firm up, microwave for about 10 seconds to soften.
Absolutely. Use dark, milk, or a mix of chocolate chips, or add chopped chocolate or nuts to suit your taste.
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Chocolate Chip Cookies
Equipment
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Mixing Bowl
-
Mixer
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Baking Sheet
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups chocolate chips, or a 12 ounce bag – semi-sweet or milk
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease.
- Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, cream together granulated sugar, brown sugar, butter, vanilla, and egg until well combined.
- Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
- Stir in the chocolate chips until evenly distributed.
- Scoop dough onto the prepared baking sheet, leaving space between cookies.
- Bake 9–11 minutes, until edges are golden. Let rest on the sheet 1–2 minutes, then transfer to a wire rack to cool.
Notes
- Don’t overbake: Remove when centers are still slightly soft—the cookies will finish setting as they cool.
- Room-temperature butter: Blends better and creates a smoother dough.
- Cool completely: Cooling on a rack preserves chewiness.
- Extra chips: Press a few chips on top before baking for a bakery-style look.
Nutrition
Carbohydrates: 28g
Protein: 2g
Fat: 9g
Nutrition information is automatically calculated and should be used as an approximation.