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
Hi there. I first have to say I use so man of Our dinner Recipes. And I love them. So thank you. Now this might sound silly. But what is a four spoon? Thank you kindly, Terena 😊
No Terena! I’m so glad you’re loving the recipes. I don’t understand the question, I’m sorry. Where are you referring to in the recipe? Are you referring to the cookie scooper?
Seriously the best chocolate chip cookie I’ve tried! Did everything step by step and they came out perfect. Crispy on the outside and soft/gooey on the inside.
Absolutely hands-down, the best chocolate chip cookie recipe I’ve made! Thank you, Natasha for making me a better baker 🥰
I am more of cook than baker and I have always tried to make chocolate chip cookies and have failed every time. But these came out perfect!!!! Thank you Natasha for another great recipe!!
I decided to try a new chocolate chip recipe for Christmas and these were delicious! Turned out great. All of your recipes I’ve tried have been really good.
Hi Robin! That’s so great to hear. Thank you so much for sharing. I’m so happy you enjoyed the recipe.
The next thing you should make is a BJ’s Pizookie
I’m not familiar with that one, but thank you for the suggestion, Lilia!
This is our favorite Chocolate Chip Cookie!! So soft and delicious everytime! Thank you!
Hi love your recipes! I have a question on your chocolate chip cookies. The written recipes states one teaspoon of baking soda but the video says 2 teaspoons of baking powder. Does it matter which one I do. Thank you for help!
We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.
Hi Natasha! Can you clarify if I should use baking soda or powder?
We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.
The cookies turned out perfectly. Followed recipe exactly. Cookies were all uniform size, I used a smaller scoop. Cookies taste delicious, I will use your recipe from now on. Thank you.
Hi Natasha! I am currently making these ahead for Christmas Day to give to family. It smells and looks so delicious! Just wanted to ask if I need to do anything different due to living in a higher altitude, (6,000 ft). I followed everything you did but the cookies mostly look no where near golden brown after 12 minutes. Any help is much appreciated! Love your videos and recipes!
Hi Jenny! I’m so glad you’re loving the recipes. I honestly don’t have any experience with high altitude baking but a few things you can try- extending your baking time, or increasing your oven temperature 15-25 degrees. I wouldn’t go solely off of browning, I would look for set edges and a soft center.
You may also find some helpful information online like this article here. I hope that helps.
Hi Jenny,
I live at a high altitude as well, and have leaned that increasing the temperature by about 20-25° and adding a little longer to the cook time makes them perfect. Same for cakes. Good luck 🤞🏼
Thank you for sharing that with us Katrina! Note, I personally do not have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE.
My cookies turned out more cake like I’m texture. The chewy, goeyness was missing.
I’m sorry to hear that. Did you substitute the brown sugar? It helps create a more chewy and moist cookie. Be sure to measure your flour correctly, this is the most common reason for cake like consistency. I have a tutorial on How to Measure Ingredients (Wet and Dry)here. I hope you’ll try again. Also- we updated this recipe to use baking soda instead of baking powder. Be sure to follow the written recipe.
May pecans be added to the recipe? If so, how much?
Hi Bonnie! Yes, you can. I would add them to your preference, just be mindful to balance the dough and chocolate chip ratios. Maybe 1 cup, and add more as needed.
Hey Natasha, what do u think about using margerine instead of butter for this recipe. I don’t have butter and tried this recipe it still came out crispy on the outside and soft chewy in the outside. The shape of the cookie also looked amazing.
Hi Sofs! I really don’t use shortening in my recipes. I prefer the taste and texture that real butter gives.
Hi Natasha….a fan of yours. Wondering why people use cornstarch? and do you have a recipe for white chocolate with cranberry? Thank you. Merry Christmas
Hi there! I have not used cornstarch in my cookies but it likely has to do with obtaining a specific texture.
Yes, I have a recipe for White chocolate cranberry cookies here.
Hi how would I make these crunchy please
Hi Donna, I haven’t tried making them crunchy so I can’t provide exact instructions.
You will have to experiment with it. You could try baking them for a few minutes longer or lower the oven temperature just a bit and bake them longer. You could also experiment with decreasing the flour so they have a higher fat content. Let us know if you experiment anything that works well.
the dough was very dry and the cookies came out in balls but taste is great
Hi Molly! It sounds like you used too much flour. Please watch my tutorial on How to Measure Ingredientshere.
What are the gram measurements of the flour? I always weigh mine. It’s more accurate.
Please click Jump to recipe, then metrics to see the ingredients in grams.
hi! would this recipe work out if I used less chocolate chips? im just not a big fan of chocolate in the first place. when I eat chocolate chip cookies I usually pick out the chocolate bits.
Hi there, yes that will work! Hope you enjoy the recipe!
I will be making these and I also know that your recipe will be a five star. Thanks for all the great recipes that you post.
Hi Tom! Thank you. I hope you love these too!