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!
This post may contain affiliate links. Read my disclosure policy.
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
Seriously the BEST chocolate chip recipe. I have made this recipe so many times now and have been perfect every time. Thank you for sharing!
That’s so great! It sounds like you have a new favorite!
Hi can I use Jagger instead of brown sugar?
Hi Arefa, I haven’t tested with Jagger sugar to advise.
What measurement is a cup exactly.?
Hi Andrea, you may use this Weight Chart for more help.
The best chocolate chips ever!!!!!
Hi Dina, I’m so glad you loved the cookies!
What can I do if I don’t have vanilla extract?
Hi Sumy, the vanilla really helps with the flavor here. One of our readers tested it with hazelnut extract. If you experiment without it please let me know how you like it.
Natasha would you be able to tell me how to make old fashion custard please
Hi Rhonda, I don’t have a recipe for that yet but that’s a good suggestion. Thanks!
These cookies look so gooood. I can’t make them until this is over because parents say I make to many cookies every week.
That’s a good problem to have Ashton! Sounds like you found a favorite cookie recipe!
Hi Natasha, can I use regular sugar instead brown?
Hi Anna, the brown sugar activates the baking soda so it is important to the recipe. If you were making it with 2 tsp baking powder instead, that could work but the brown sugar also gives good color to the cookies.
Good afternoon, I will be making these cookies today. I wanted to mention that in the video you say 2 tsp baking powder and 1/2 tsp of salt.
In the recipe that is on this page says 1 tsp of baking soda and 1 tsp of salt.
I will be making it how you said in the video.
Thanks and cant wait to try it!
Hi Esther, I suggest following the written recipe. We added an annotation in the video and updated the recipe card. The extra salt and switching to baking soda makes these cookies even better. Both versions work but we loved the soda so much more.
Another “WOW” recipe! These are amazing. They really are the perfect cookie recipe. I wish I could upload my photos to the comments here to show you how they turned out. I made one batch last night, and the dough for the next batch is in the fridge. Definitely saving this recipe to our collection! I only wish I had a cookie sheet with round cookie cutouts to prevent my cookies from touching. No matter how I spread them out, they always seem to get stuck together when flattening on the pan in the oven.
Thank you for the wonderful review, Sara! I’m so glad you enjoyed that!
Hi Natasha. I’m new to baking but I want to try out this recipe. Can you soften the butter by just leaving it at room temperature? Also, I don’t have an electric hand mixer; can I use a spoon instead to mix the ingredients? Do you have to sift the baking soda?
Hi Jai, you sure can it will take a while longer to so so, however. Sifting is always best for texture and making sure you don’t end up with chunks in your batter.
Fantastic cookies! Made for the first time tonight with dark chocolate chips, delicious!!!
That is awesome! Great to hear that you enjoyed it.
My daughter baked this and she loved it. Thank you
Have you tried baking this as a giant cookie? If so how long should it be baked for?
Hi Kareen, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!
I baked a giant cookie last night 7” by 10” tin. It took 15 minutes and it was divine.
Thank you so much for sharing that with me! I’m so glad you enjoyed this recipe Kareen!
I love that idea! Thank you so much for sharing that with me! Did you put the entire batch in the single pan?
Definitely the only chocolate chip cookie recipe you need! These cookies are so delicious and go quick!
I’m so glad you loved the cookies! Thanks for the awesome review.
Hi Natasha,
I’m confused if I need to use baking powder or baking soda.
1. Under Tips to make chocolate cookies, you wrote baking soda (see step 2 there)
2. In the part How to make chocolate cookies- just before the pictures in the step to step instructions you wrote baking powder. (See Step 3 there)
3. Under the recipe Ingredients part you have put baking soda
4. In the part on How to test baking soda, you wrote take baking powder and mix with vinegar.
Hi Val, baking soda is correct. Sorry I missed one spot where I wrote powder instead just before the photos. That is fixed now! The recipe works with baking powder but soda produced better results. Check out our note at the bottom of the post for more info on that. Thanks for pointing that out!
I’m confused is it baking powder or baking soda???
What about adding nuts???
Hi Julie, baking soda is correct and produces the best results. You can add chopped nuts when you add the chocolate chips.
This was really amazing! My kids can’t stop eating these cookies!
That is the best when kids love what we parents make. That’s so great!
Chewy cookies are my jam. These turned out amazing!!!
Aren’t they the perfect texture?! I’m so glad you enjoyed this recipe Aimee!
I have tried quite a few of your recipes. They have always turned out perfectly. For this one I cut the sugar content in half. The cookies are very good. I also found that if I roll the dough in a ball the cookie does not flatten very much. So now I just scoop them on the cookie sheet and dont manipulate them.
Thank you for sharing those changes with us Louise!
This is the 4th or 5th time I have made these and they come out perfect every time. I make sure to fluff my butter and sugar for a while before adding the eggs. I also measure the flour as Natasha suggests. I fluff it with a spoon first and then add it to the measuring cup carefully leveling it, not packing it. My cookies tend to take a little longer to bake but that’s because I have a bigger ice cream scoop. They come out perfect every time!
Thank you so much for sharing that with me Rose!
I love ur recipes but have to convert to metric being from England. My only Problem is the baking. Is yr oven settings fan or convection? Its not clear
If you say 360f is that 180 conv or 160 fan ?
Thanks
Hi Belinda, we use a regular conventional oven settings which are 180˚C (We do not use convection settings).