Chocolate Chip Cookies Recipe

These chewy chocolate chip cookies are soft in the center, crispy on the edges, and packed with melty semi-sweet chocolate chips. Made with butter, brown sugar, and vanilla, this classic homemade cookie recipe is perfect for beginners and experienced bakers alike. Whether you love soft and chewy cookies, slightly crispy edges, or a thick, bakery-style texture, this recipe is quick, easy, and foolproof. Perfect for holiday baking, cookie swaps, or an everyday sweet treat, these cookies are freezer-friendly and great for meal prep. Follow our simple step-by-step instructions for the best chocolate chip cookies ever! 🍪

Ingredients

For the Cookies:

• 1 cup (16 Tbsp) unsalted butter, softened
• ½ cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 3 cups all-purpose flour, measured correctly*
• 1 tsp baking soda, sifted
• 1 tsp salt
• 2 cups semi-sweet chocolate chips (12 oz), divided (reserve ¼ cup for topping)

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Instructions

1. Preheat & Prep: Preheat the oven to 350˚F. Line a baking sheet with parchment paper or a Silpat liner.
2. Cream Butter & Sugar: In a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 5 minutes until light and fluffy. Scrape down the sides as needed.
3. Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients in thirds, mixing until just combined.
5. Fold in Chocolate Chips: Gently fold in 1 ¾ cups of the chocolate chips, saving the rest for topping.
6. Shape the Dough: Scoop 3-Tbsp portions of dough using an ice cream scoop. Roll them lightly into balls and place them 2 inches apart on the prepared baking sheet. Press the reserved chocolate chips onto the tops.
7. Bake & Cool: Bake one sheet at a time for 12-15 minutes, or until the edges turn golden while the centers still look slightly underbaked. Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.

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Tips

• For chewy cookies, slightly underbake them and let them finish setting on the baking sheet.
• For crispier cookies, bake for the full 15 minutes.
• Measure flour properly by spooning it into the cup and leveling it off—don’t scoop directly from the bag.
• Refrigerate the dough for 30 minutes before baking for thicker cookies.

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Variations and Substitutions

• Swap chocolate chips: Try milk, dark, or even white chocolate.
• Add nuts: Walnuts or pecans add crunch and flavor.
• Use browned butter for a deeper, caramel-like taste.

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FAQs

Why did my cookies turn out flat?

• The butter may have been too soft. Chilling the dough helps prevent spreading.

Can I freeze the dough?

• Yes! Freeze pre-scooped dough balls for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the baking time.

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Serving Suggestions

• Enjoy warm with a glass of milk.
• Use them for ice cream sandwiches.
• Crumble them over yogurt or milkshakes for a treat.

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Why You’ll Love This Recipe

• Easy to make with simple ingredients.
• Perfectly chewy with crisp edges.
• Customizable with different mix-ins.
• Great for any occasion, from bake sales to family treats.