These chewy Chocolate Chip Cookies are the perfect cookie with a soft and moist center, melty morsels of chocolate, and crisp edges. It’s the only chocolate chip cookie recipe you’ll ever need because it’s classic—not fussy, complicated, or time-consuming.
There’s no need for refrigeration, special tricks, or complex cooking techniques to get the best chocolate cookie. Our foolproof, classic recipe tastes exactly how it should—insanely delicious. After all, it’s the incredible flavor and easy-to-make recipe that keeps traditional desserts like Gingerbread Cookies, Banana Bread, and Baklava so popular for ages!
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Best Chocolate Chip Cookie Recipe
My high school used to sell the best chocolate chip cookies at lunchtime. They were soft, thick and irresistible. With this cookie recipe, I sought to recreate that memorable texture and this recipe takes me back to the days when I saved up my quarters for the rare treat of the cafeteria cookie.
There is no match for homemade chocolate chip cookies with chewy and soft texture, gooey chocolate chips, and the sweetest aroma coming from your oven. As America’s most loved cookie, they are perfect for every occasion, whether you’re making Christmas cookies, comforting a neighbor, or surprising your kiddos with a sweet after-school treat.
Just like with Chocolate Crinkle Cookies or Christmas Sugar Cookies, everyone needs a go-to chocolate chip cookie recipe, so here’s why this one is a keeper:
- The cookies stay soft for days
- Easy, straightforward recipe with tips to make it foolproof!
- No resting/refrigerating time—so you can satisfy your craving immediately
- Pantry staple ingredients
- True to the classic flavor everyone loves
- Stores and freezes well
- Make ahead option to always have dough on hand
Chocolate Chip Cookies Video
In this video, Natasha shows you how easy it is to whip up a batch of homemade chocolate chip cookies. *Note that we updated the recipe and now use 1 tsp of baking soda because we loved the results even more.
Ingredients:
The best chocolate chip cookie recipe is made with pantry and refrigerator staples—nothing fancy or hard to find here.
- Unsalted butter – room temperature butter creates the best consistency to trap air for a chewy, airy dough with the best texture and rise.
- Granulated sugar – white sugar adds sweetness without adding moisture for the perfect spread
- Brown sugar – molasses keeps the cookie moist, soft, and chewy. Be sure to press the sugar tightly into the cup when measuring
- Eggs – room temperature eggs mix more evenly to bind the dough
- Vanilla extract – store-bought or homemade vanilla extract gives that classic chocolate chip cookie flavor
- All-purpose flour – be sure to measure correctly to get the right amount: fluff with a spoon and then scoop the flour into the measuring cup. Finally, scrape off the top. Be sure not to pat the flour down
- Baking soda – sift to eliminate clumps
- Salt – balances the sweetness of the sugars
- Chocolate chips – we prefer semi-sweet chocolate chips, but you can use milk chocolate or bittersweet chips for a slightly different taste. See our buying guide below – be sure to use the full amount because they add moisture and give good form to the cookies
Pro Tip:
If you don’t have time to let the butter come to room temperature, try this trick to soften the butter quickly, because it makes a big difference.
How to Buy Chocolate Chips
Chocolate chips come in different varieties. Here’s what to look for:
- Semi-sweet chocolate chips (46%-60% cocoa): the traditional chip for chocolate chip cookies. You can use full-size or mini chips, chunks, or even chopped chocolate. Nestle, Tollhouse, Ghirardelli, Guittard, Kirkland, Hershey’s….they all work!
- Milk chocolate chips (10% cocoa): these make very sweet cookies, so have your glass of milk ready. Try mixing with semi-sweet.
- Bittersweet chocolate chips (70% cocoa): less sweet and intensely chocolatey. These produce a more “adult” cookie.
Substitutions
It’s easy to make these cookies your own. You’ll need 2 cups of mix-ins, so if you’re feeling adventurous, try some of these fun alternatives to chocolate chips:
- Peanut butter chips
- Sprinkles
- Butterscotch chips
- M&M candies
- Macadamia nuts
- Chopped unsalted peanuts
- White vanilla baking chips
- Shredded coconut
- Pretzel pieces – the options are endless!
How to Make Chocolate Chip Cookies
It’s so simple to mix up this easy chocolate chip cookie recipe with pantry staples and no refrigeration is needed.
- Preheat oven to 350 degrees and cover 3 cookie sheets with parchment paper or Silpat mats. Cream the butter and sugars together for 5 minutes until light and fluffy—this is the most important step to get a chewy cookie. Be sure to beat for the full amount of time!
- Beat eggs into the butter mixture one at a time followed by the vanilla extract.
- Combine the dry ingredients (flour, salt, and sifted baking soda) in a separate bowl, and then add the dry ingredients into the wet ingredients in thirds. Finally, fold the chocolate chips into the dough. Be sure not to over-mix (this can cause the dough to become tough).
- Roll balls of dough or use a trigger release scoop to scoop 3 Tbsp balls onto the prepared cookie sheets.
- Bake one cookie sheet at a time for 12-15 minutes. The tops should still look a bit wet and not browned. We usually bake 1/3 of the cookies at a time and refrigerate or freeze the rest for later, so see our tips below.
- Rest the cookies on the baking sheet for about 5 minutes, then transfer to a cooling rack. Store cookies in an airtight container on the counter for 5 days. To warm the cookies, try toasting in a toaster oven or baking at 350 for 2-3 minutes.
Pro Tip:
For a prettier cookie, press a few extra chocolate chips into the top of each cookie dough ball just before baking.
Common Questions
Room temperature butter and eggs, beating the butter and sugars thoroughly, and not over-mixing create the best cookies! No need for fancy techniques, because the best chocolate chip cookies are easy to make!
These homemade chocolate chip cookies spread perfectly without flattening.
Over-baking is the #1 cause of hard cookies, so remove them before they brown, when the edges are just turning golden. The top should still look a bit raw.
Once baked, store the cookies in an airtight container to keep them soft. You can even place a piece of bread in the container to maintain moisture.
Usually, cookies go flat when a recipe doesn’t include enough flour. Be sure to measure the ingredients correctly. Also, check to be sure your baking soda is still fresh by placing 1 tsp baking soda into a cup with a splash of vinegar. It should fizz, but if it doesn’t, replace your baking soda.
This usually means you use too much flour. Be sure to fluff and spoon your flour into a dry ingredient measuring cup, and don’t pat it down. Also, be sure not to make the cookie dough balls too large, or they may take longer than the cooking time to spread in the oven.
Make-Ahead
Our homemade chocolate chip cookie dough is refrigerator and freezer-friendly, so you can always have dough on hand. To make a few days ahead, mix the dough as directed and store:
- To Refrigerate: put dough into an airtight container, or cover rolled dough balls on a cookie sheet in the refrigerator for up to 3 days, and then bake as usual. It may take 1-2 minutes longer if starting with chilled dough.
- To Freeze: Scoop the dough onto a parchment-lined cookie sheet and freeze for 1 hour. Then, once the dough balls are frozen, store them in a freezer zip-top bag until ready to bake.
- To Bake: thaw in the refrigerator and bake as directed. You can bake from frozen, but the cookies will take a few more minutes to bake.
You will love these homemade chocolate chips with melty chocolate, a chewy cookie center, and an irresistible aroma. Our easy recipe uses pantry staples without unnecessary techniques! Grab a glass of milk because this will soon become your go-to recipe!
More Cookie Recipes
If you love this chocolate chip cookie recipe, then you won’t want to miss these other delicious cookie recipes.
- Peanut Butter Cookies
- Snowball Cookies
- Russian Tea Cakes
- Shell Cookies
- Cranberry Cookies
- Oatmeal Raisin Cookies
- Thumbprint Cookies
Soft Chocolate Chip Cookies Recipe
Ingredients
- 1 cup unsalted butter, (16 Tbsp), softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar, tightly packed
- 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 reserving 1/4 cup for the top
Instructions
- Preheat oven to 350˚ F. Line a baking sheet with parchment or Silpat liner. In the bowl of a stand mixer with paddle attachment, combine 2 sticks of butter, 1 cup of packed brown sugar and 1/2 cup of white sugar. Beat 5 minutes on medium/high speed until creamy and light, scraping down the bowl as needed.
- Add 2 eggs, one at a time, beating well with each addition, scraping down the bowl as needed, then beat in 2 tsp of vanilla.
- In a separate bowl, combine 3 cups of flour, 1 tsp salt, and 1 tsp of baking soda (sifted to eliminate lumps). Add the flour mixture to the creamed butter in thirds, mixing to incorporate with each addition. Fold in 2 cups of chocolate chips.
- Use an ice cream scoop to get even balls of dough (3 Tbsp each). Place scoops of dough onto lined baking sheet about 2 inches apart. Mine fit onto 3 cookie sheets and made 26 cookies. Roll balls lightly with your hands then stud tops of cookie balls with reserved chocolate chips. Bake right away or cover and refrigerate until ready to bake.
- Bake one cookie sheet at a time for 12-15 min at 350˚F (we bake 12 minutes), until edges are just turning golden. The tops should still look under-baked. Allow cookies to cool on the baking sheet 5 min then transfer to a rack to cool.
Notes
Nutrition Per Serving
Filed Under
I made the cookies and came out so yummy. I tried to divide the dough for 2 flavors (raisins and peanut butter) intended for my kiddos actually. I put sugars in all brown (no granulated) but the outcome are still perfect.
Will make again these cookies soon.
That’s so awesome Dona! Thank you for sharing that wonderful review with me!
I made the recipe and cookies came out so yummy. I tried to divide the dough for 2 flavors (raisins and peanut butter) intended for my kiddos actually. I put sugars in all brown (no granulated) but the outcome are still perfect.
Will make again these cookies soon.
So nice to know that, Dona. I haven’t tried raisins and peanut butter yet but I should give that a try next time. Thanks for your wonderful review!
I’m a 73 yr old man and have been cooking and baking a lot since staying home.
I made these cookies tonight and have to say this recipe has replaced any other recipe I may have had.
I loved the idea of a hand mixer for ALL the mixing. Made it easier on my hands.
Thank you so much for your channel. Keep up the good work and I’ll be trying other recipes soon.
Awww that’s the best! Thank you so much for sharing that with me, Brian! I’m all smiles!
Do I have to put my dough in refrigerator before I bake them?
Hi Nikhe, we made this recipe so that it doesn’t require the make-ahead refrigerated step.
Hi, we just baked these cookies but unfortunately, they did not flatten at all. We used 2 sticks x 100g butter. Should have we used 200g sticks? They are still in the oven, smelling well but look like hedgehogs hehe also our ice-cream spoon maybe is bigger than yours, so we have made 14 huge hedgehogs we spooned the flour in the cup, so that should not be a problem. I suspect, it is the butter? kindly advise. Usually, we are extremely lucky with your recipes!
Hi Tatiana, each stick of butter was 113 grams. It sounds like maybe it wasn’t enough butter if yours were each 100 grams. If you click the metric button in the recipe card, you will find the grams conversion. I hope that helps.
hi natasha i have made you apple pie recipe and it tasted wonderful I’m excited to try you chocolate chip recipe which i’ll be making today. although can i use crushed milk chocolate chip buttons instead of chocolate chips?
thank you:)
Thank you for your great feedback Amira. I imagine the chocolate buttons should work too, please share with us how it goes if you give it a try.
Hello, i don’t have a electric mixer as i don’t really bake usually, so can i mix with a balloon whisk or a fork? Thank you !!
Hi Maria, Yes, that would definitely work just fine!
Okay thanks !! And, sorry to bother you, but can i use half the quantity of brown sugar ? And does it matter if i use dark brown sugar?
Yes, if you prefer a darker colored cookie, you could use dark brown sugar instead. Please let us know how it goes if you do an experiment!
Best chewy chocolate chip recipe ever. After cookies cooled down, they were crispy on the outside and chewy on the inside. I would recommend adding soft caramel candy in the centre of every cookie.
That’s a great tip, Magda. Thank you for sharing that with us!
Hi. Is there a difference in using a glass measuring cup and/or a nested measuring cup set for dry ingredients?
Hi Susie, I think this post on measuring will help you answer that question.
Hi Natasha, all your recipes are amazing. Feels like I’m making everything from you website, lol. I made these cookies tonight and I think I used too much flour. I didn’t scoop the flour into the measuring cup like you recommended. I made half the batch and still have the other half in cookie dough form. Is there anything I can do to fix the cookie dough and make them more like cookies than biscuits. Great flavor though. Thanks.
Hi Anna, scooping into the measuring cup is the way to go. If you don’t scoop it you get a lot more flour in there and that affects the recipe. Since baking is such a science it is hard to say how much flour you actually have in there. You may have to add more of the other ingredients to salvage that. Again, it is hard to say with baking.
WoW! You were So right, Natasha! I will never look for another chocolate chip cookie recipe again! These are fabulous!
That’s so great! It sounds like you have a new favorite!
Natasha… Your recipe is amazing! Thank you so much for this! The cookies were crisp on the outside and all melty on the inside. A crowd pleaser, for sure.
Sounds yummy. Thanks for sharing your feedback with us and for giving this recipe an awesome review!
Chocplate cookies terrific.family loved.niagara falls.canada
So great to hear that, Barbara. Take care and stay safe!
Hi Natasha! This will be my very first time making chocolate chip cookies from scratch! I love all of your recipes. QUESTION: every time I read a cookie recipe it says to chill the dough. You said no chilling required, will chilling change anything?? Will it make it better if I do??
Hi Vonnie, We updated the recipe because the previous one did require chilling and some people chilled the dough while others didn’t and experienced flat cookies. Now whether you chill it or not, your cookies will be thick, moist and soft. I hope you love this chocolate chip cookies recipe!
Hi Natasha! Can i use dark brown sugar instead? Thanks!
Hello Dominique, if you prefer a darker colored cookie, you could use a dark brown sugar instead.
My new favourite! They turned out perfectly and are so delicious! Thank you!
I’m so glad you found a favorite on our site! That’s just awesome!
I have replaced my old chocolate chip cookie recipe with this one! It’s fantastic! My toddlers love to help make them. Sometimes instead of chocolate chips, we use mini m&m’s, or mini reese’s pieces candies! Always a winner! My kids and husband approve! thank you so much for sharing it with us
That’s just awesome Keri! Sounds like you found a new favorite! Isn’t it the best when kids and husbands love the food we make? That’s so great!
Makes me so happy when they’re excited about it 😍
That makes me happy too!
I’m wondering if there’s any way to do this recipe as cookie bars in a 13×9 pan.
I haven’t tested that but I think it could work, Sandra. If you experiment, let me know how you liked the recipe.
Can I half this recipe with the same half conversion?
I’m hopeful because I only have one stick of butter!
That should work, Andrea. Please let us know how that goes.
Natasha,
Fantastic recipe! I made these with my 8 year old daughter and they came out perfect! Easy enough for her to do most of the work too
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!
Hi, Natasha…..i made the cookies and everybody in my family loved it……. I hope to try out more of your recipes……Thank You so much:)
That’s just awesome! I’m so glad your family loves this recipe!