Best Chocolate Chip Cookies Recipe
These chocolate chip cookies are classic, soft, and chewy with just the right amount of gooey chocolate in every bite. They’re made with simple ingredients you probably already have, like…
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These chocolate chip cookies are classic, soft, and chewy with just the right amount of gooey chocolate in every bite. They’re made with simple ingredients you probably already have, like butter, sugar, and lots of chocolate chips. The edges get a little crisp while the centers stay tender, making them the perfect treat for cookie lovers of all ages.
I love making these cookies when I want to bring a little joy to the kitchen. There’s something so satisfying about mixing up the dough, sneaking a few chocolate chips, and smelling them bake. My tip is to chill the dough before baking—it helps the cookies hold their shape and gives them that perfect texture I can’t get enough of.
I like to serve them warm, right out of the oven, with a cold glass of milk. It’s such a simple pleasure that never fails to put a smile on my face. Whether I’m sharing these with friends or keeping them all to myself, these cookies always feel like a little bite of happiness.
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling salt levels and giving rich flavor. You can use salted butter but skip adding extra salt in the recipe.
Sugars: A mix of granulated and brown sugar balances sweetness and chewiness well. Brown sugar adds moisture and a slight caramel taste.
Flour: All-purpose flour gives a nice structure. For gluten-free versions, use a 1:1 gluten-free baking flour blend.
Chocolate: Chunky pieces melt better and give texture. You can use chocolate chips or chunks, milk or dark depending on your taste.
Vanilla Extract: Adds warmth and depth to flavor. Pure vanilla extract is best, but imitation works in a pinch.
How Can I Get My Cookies Soft Yet Chewy?
The key is in the mixing and baking:
- Cream the butter and sugars well until fluffy. This traps air and helps lift the cookies.
- Don’t overmix the dough once flour is added—just combine to avoid tough cookies.
- Use both sugars to keep cookies moist and chewy instead of dry.
- Bake until edges are golden but centers look set. They look soft but will firm as they cool.
- Chill dough for at least 30 minutes before baking to prevent spreading and improve texture.
Equipment You’ll Need
- Baking sheets – flat and sturdy for even baking; lined with parchment to prevent sticking and easy cleanup.
- Mixing bowls – one large for creaming butter and sugar, and another for dry ingredients keeps things organized.
- Hand mixer or stand mixer – makes creaming butter and sugars faster and fluffier.
- Cookie scoop or tablespoon – helps portion cookies evenly so they bake uniformly.
- Wire cooling rack – lets cookies cool quickly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for crunch and a toasty flavor that pairs well with chocolate.
- Try white chocolate chips or butterscotch chips for a sweeter, creamier twist.
- Mix in a teaspoon of cinnamon or a pinch of espresso powder to enhance the chocolate and add depth.
- Swap half the chocolate chips for dried cherries or cranberries for a chewy, fruity contrast.
Best Chocolate Chip Cookies Recipe
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet or bittersweet chocolate chunks or chips
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 9-11 minutes baking time per batch. You can also chill the dough in the fridge for 30 minutes to improve texture, which adds extra time but is optional.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats for easy cleanup and to prevent sticking.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy, about 3 minutes. Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to keep the cookies tender. Fold in the chocolate chunks or chips evenly through the dough.
3. Bake the Cookies:
Using a cookie scoop or spoon, drop dough balls about 2 tablespoons in size onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes, or until the edges turn golden brown and the centers look set but still soft. The cookies will firm up as they cool.
Remove from the oven and immediately sprinkle with a tiny pinch of flaky sea salt if you like to enhance the chocolate flavor. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
4. Serve and Enjoy:
Enjoy these soft, chewy, gooey chocolate chip cookies warm or at room temperature. They’re perfect for sharing or enjoying with a cold glass of milk!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter so it creams properly with the sugars. If your butter is frozen, let it thaw at room temperature for about 30-60 minutes before starting.
How Long Can I Store These Cookies?
Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. Thaw at room temperature before serving.
Can I Substitute Chocolate Chips with Something Else?
Yes! You can use chocolate chunks, white chocolate chips, or even a mix of nuts and dried fruit for a different flavor and texture. Just be sure to keep the total amount about the same.
Is It Necessary to Chill the Dough?
Chilling the dough for at least 30 minutes is recommended to prevent spreading and enhance flavor, but if you’re short on time, you can bake immediately—the cookies may spread more and be a bit thinner.
