Chocolate chip cookies are a true classic that bring smiles wherever they go. Soft, chewy, and packed with melty chocolate chips, these cookies are simple but always satisfying. The mix of buttery dough and sweet chocolate makes for a perfect treat that’s hard to resist.
I love baking chocolate chip cookies because the smell fills the house with warmth and happiness. My favorite part is pulling them out when they’re just slightly golden around the edges but still soft in the middle—there’s nothing better than that first bite. I also like tossing in a pinch of sea salt on top before baking to make the chocolate flavors pop even more.
These cookies are great anytime—whether you’re dunking them in milk, sharing with friends, or packing them as a sweet surprise in a lunchbox. I always keep a batch handy because they’re reliable crowd-pleasers that bring a little joy to any day.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level. Make sure it’s softened, not melted, for a better dough texture. If needed, you can swap for coconut oil, but the flavor will change slightly.
Sugars: The mix of granulated and brown sugar gives the cookies chewiness and a rich flavor. Brown sugar adds moisture, so try not to skip it. For a lighter version, use all white sugar, but cookies will be less soft.
Chocolate: Chocolate chunks or chips? I love chunks here—they melt nicely and add texture. Semi-sweet works great, but you can use milk or dark chocolate depending on your taste. Try mixing chips with chunks for variety.
Vanilla Extract: Vanilla boosts flavor without overpowering. Use pure vanilla if you have it—it makes a difference. If you don’t have vanilla, a little almond extract works too, but use less.
How Do You Get Soft and Chewy Cookies Every Time?
The trick is in how you mix and bake the dough. First, cream butter and sugars well until light and fluffy—this helps trap air and makes cookies tender.
- Don’t overmix once you add flour; mix just until combined to avoid tough cookies.
- Chill the dough for 30 minutes if possible; this stops cookies from spreading too much.
- Watch your baking time closely. Cookies should be golden at the edges but still soft in the center when you take them out.
- Cool them on the baking sheet briefly before moving to a rack, so they set just right.
These little steps help you avoid dry or hard cookies, making each bite perfectly soft and chewy.
Equipment You’ll Need
- Mixing bowls – for combining your wet and dry ingredients easily.
- Electric mixer or hand whisk – helps cream butter and sugars until fluffy.
- Baking sheets – flat and sturdy for baking cookies evenly; lined with parchment paper or silicone mats to prevent sticking.
- Cookie scoop or tablespoon – makes evenly sized dough balls for consistent baking.
- Wire cooling rack – lets cookies cool evenly and keeps bottoms crisp.
Flavor Variations & Add-Ins
- Swap half the chocolate chips for white chocolate or peanut butter chips for a twist in sweetness and flavor.
- Add 1/2 cup chopped nuts like walnuts or pecans for a crunchy texture and nutty taste.
- Mix in 1/4 teaspoon ground cinnamon or a pinch of espresso powder to deepen the flavor profile.
- Stir in dried fruit like cherries or cranberries to add a chewy, tart contrast to sweet chocolate.
How to Make Chocolate Chip Cookies
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 dark chocolate chunks or chips
- Flaky sea salt for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 10-12 minutes of baking per batch. You’ll also want to allow 5 minutes for the cookies to cool on the baking sheet before moving them to a rack.
Step-by-Step Instructions:
1. Prepare Oven and Baking Sheets:
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
2. Make the Dough:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined—avoid overmixing to keep the cookies tender.
4. Add Chocolate:
Fold in the chocolate chunks or chips, making sure they are evenly spread throughout the dough.
5. Shape and Bake Cookies:
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto your prepared baking sheets. Space the cookies about 2 inches apart to give them room to spread. Bake for 10-12 minutes, or until the edges turn golden brown but the centers still look slightly soft.
6. Cool and Finish:
Right after removing from the oven, sprinkle the cookies with a pinch of flaky sea salt if desired. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these soft, chewy cookies filled with melty chocolate chunks with a glass of milk or your favorite drink!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for creaming, as frozen butter won’t mix properly with the sugars. If you only have frozen butter, thaw it completely at room temperature before starting.
Can I Make the Dough Ahead of Time?
Yes! You can refrigerate the cookie dough for up to 48 hours before baking. Chilling the dough can actually improve the flavor and texture by allowing the ingredients to meld.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months—thaw at room temp before enjoying.
What If I Don’t Have Chocolate Chunks?
No worries! You can substitute with regular chocolate chips or even chopped chocolate bars. Just make sure the pieces are bite-sized to ensure even melting throughout the cookies.