The Ultimate Chocolate Chip Cookie Recipe
There’s something truly magical about a warm, freshly baked chocolate chip cookie. Whether you love them chewy, gooey, or slightly crispy, this recipe delivers the perfect balance of texture and flavor.
These cookies are buttery, rich, and packed with melty chocolate chips, making them impossible to resist. If you’re searching for a foolproof homemade chocolate chip cookie recipe, this is it.
So grab your mixing bowl, because we’re about to make the best batch of cookies you’ve ever had!
Why This Recipe Works
- Perfect texture. The combination of brown sugar and granulated sugar creates a cookie that’s crisp at the edges but soft in the center.
- No chilling required. You can mix and bake these cookies right away—no waiting necessary!
- Lots of chocolate chips. We use two whole cups of chocolate chips, so every bite is packed with chocolate.
- A hint of vanilla. The vanilla extract adds a warm, subtle flavor that takes these cookies to the next level.
Ingredients You’ll Need
(Servings: About 24 cookies | Prep Time: 10 mins | Bake Time: 9-11 mins)
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
How to Make the Best Chocolate Chip Cookies
1. Preheat the Oven
I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures the cookies bake evenly and don’t stick to the pan.
2. Cream the Butter and Sugars
In a large mixing bowl, I beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This takes about 2-3 minutes with a hand mixer or stand mixer.
3. Add the Eggs and Vanilla
Next, I add the eggs one at a time, mixing after each addition. Then, I stir in the vanilla extract, which adds a delicious depth of flavor.
4. Mix in the Dry Ingredients
In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add this to the wet ingredients, mixing just until the dough comes together.
5. Fold in the Chocolate Chips
Once the dough is mixed, I gently fold in two whole cups of chocolate chips. I like to use semi-sweet chocolate chips, but dark or milk chocolate work great, too.
6. Scoop and Bake
Using a cookie scoop or spoon, I drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
I bake the cookies for 9-11 minutes, or until they’re golden brown at the edges but still soft in the center.
7. Let Cool (Or Eat Them Warm!)
I let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. But let’s be real—warm, freshly baked cookies straight from the oven with a glass of milk? Pure heaven.
My Pro Tips for Perfect Chocolate Chip Cookies
- Use room temperature butter. This helps create that light, fluffy texture when creaming with sugar.
- Don’t overmix the dough. Overmixing can lead to tough cookies—mix just until the flour is incorporated.
- For extra gooey cookies, underbake slightly. If you love soft, chewy centers, bake for 9 minutes and let the residual heat finish the job.
- Chill the dough for thicker cookies. If I want thicker cookies, I chill the dough for 30 minutes before baking—this prevents spreading.
- Mix up the chocolate. I sometimes swap half the chocolate chips for chopped chocolate chunks or white chocolate chips for variety.
How to Store & Freeze Cookies
Storing at Room Temperature:
I keep these cookies in an airtight container at room temperature for up to 5 days.
Freezing Cookie Dough:
If I want fresh cookies on demand, I scoop the cookie dough onto a baking sheet and freeze the dough balls for 1 hour. Then, I transfer them to a zip-top freezer bag and store them for up to 3 months.
Baking from Frozen:
I bake frozen cookie dough straight from the freezer, adding an extra 1-2 minutes to the bake time.
FAQs (From My Kitchen to Yours)
Q: Can I use salted butter instead of unsalted?
A: Yes! Just reduce the salt in the recipe to ¼ teaspoon to balance the flavors.
Q: Can I use dark chocolate instead of semi-sweet?
A: Absolutely! Dark chocolate gives the cookies a rich, slightly bitter edge that pairs beautifully with the sweetness.
Q: How do I make these cookies extra chewy?
A: Using more brown sugar than white sugar makes the cookies extra soft and chewy. If you prefer crispier cookies, increase the granulated sugar instead.
Q: Can I add nuts?
A: Definitely! I love adding ½ cup of chopped walnuts or pecans for a little crunch.
Why You’ll Love This Recipe
These homemade chocolate chip cookies are everything you could ask for—soft, chewy, buttery, and loaded with chocolate. They come together in under 30 minutes, require no chilling, and are always a hit with family and friends.
So next time you’re craving the perfect cookie, give this recipe a try! Trust me, you won’t go back to store-bought cookies again.
Baked a batch? Let me know how they turned out! What’s your favorite way to enjoy chocolate chip cookies?
The Only Chocolate Chip Cookie Recipe You’ll Ever Need
Ingredients
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until smooth.
- Beat in the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually blend the dry ingredients into the wet mixture.
- Fold in the chocolate chips until evenly distributed.
- Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 9 to 11 minutes or until golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to wire racks.
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