Chocolate chip cookies are a classic treat loved by pretty much everyone. Warm, soft, and chewy cookies dotted with gooey chocolate chips make for the perfect snack or dessert. The mix of sweet dough and melted chocolate creates a timeless combination that’s hard to resist.
I always find that baking these cookies fills the kitchen with the best smell, and it’s hard to stop myself from sneaking a few while they’re still warm. My favorite part is when the chocolate chips are slightly melted and oozy, making every bite feel a bit special. I like to add a pinch of salt on top before baking to bring out the chocolate flavor even more.
These cookies are great for sharing, whether it’s with family, friends, or coworkers. I like to pack them up in a simple tin or wrap them in parchment paper as a sweet little gift. They’re also perfect for sharing with kids who love getting their hands sticky and helping with baking. No matter how many times I make them, chocolate chip cookies always bring a smile to everyone’s face.
Key Ingredients & Substitutions
Butter: Unsalted butter gives the best control over saltiness. Using softened butter helps blend with the sugars well. If needed, you can swap for margarine, but the taste and texture might change a bit.
Sugars: The mix of granulated and brown sugar is what gives these cookies their perfect balance of sweetness and chewiness. Brown sugar adds moisture and a slight caramel flavor. You can replace it with coconut sugar for a different but tasty twist.
Chocolate: I like using chocolate chunks instead of chips because they melt into bigger, gooey pockets. Dark or semisweet chocolate both work well. If you want a sweeter cookie, try milk chocolate or white chocolate.
Flour: All-purpose flour is the standard here. For a gluten-free version, try a cup-for-cup gluten-free flour blend.
How Do You Get Soft Yet Chewy Chocolate Chip Cookies Every Time?
The key is balancing baking time and dough preparation. Here are some tips:
- Soften the butter, but don’t melt it — this helps create a creamy batter that traps air.
- Cream the butter and sugars until light and fluffy; this adds air for softness.
- Don’t overmix once you add the dry ingredients; mix until just combined to keep a tender crumb.
- Chilling the dough for 30 minutes (or longer) helps prevent spreading, so cookies stay thick and chewy.
- Bake just until edges are golden but centers look slightly underbaked — they’ll firm up as they cool.
- Sprinkling flaky sea salt on top before baking brightens the chocolate and balances sweetness.
Equipment You’ll Need
- Baking sheets – use heavy-duty or nonstick ones for even baking and easy cookie release.
- Parchment paper or silicone baking mats – prevent sticking and help cookies bake evenly.
- Mixing bowls – at least two: one for wet ingredients, one for dry.
- Electric mixer or sturdy wooden spoon – makes creaming butter and sugar effortless.
- Cookie scoop or spoon – ensures evenly sized cookies for uniform baking.
- Wire cooling rack – lets cookies cool fully without getting soggy.
Flavor Variations & Add-Ins
- Swap chocolate chunks for white chocolate chips for a sweeter, creamier bite.
- Add 1 cup chopped nuts like walnuts or pecans for a crunchy texture contrast.
- Mix in 1/2 teaspoon ground cinnamon for a warm, cozy flavor twist.
- Try adding 1/2 cup dried cranberries or cherries for a fruity pop alongside the chocolate.
How to Make Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340g) 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 to prepare and 10-12 minutes to bake. Plus, allow a few minutes for cooling before enjoying your delicious cookies.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking.
2. Make the Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add these dry ingredients into the wet mixture, stirring just until combined.
4. Add Chocolate Chunks:
Fold in the chocolate chunks or chips, making sure they’re spread evenly throughout the dough.
5. Shape and Add Finishing Touches:
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Optionally, press a few extra chocolate chunks on top of each cookie for a pretty finish and sprinkle with a pinch of flaky sea salt to boost the flavor.
6. Bake and Cool:
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown but the centers still look soft. Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
Enjoy your soft, chewy chocolate chip cookies with melted chocolate pockets and a hint of salty goodness! Store any leftovers in an airtight container to keep them fresh.
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter at room temperature for proper creaming with the sugars. If your butter is frozen, thaw it in the fridge overnight or leave it out for about 30 minutes before baking.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them soft, you can add a slice of bread to the container, which helps maintain moisture.
Can I Substitute Chocolate Chips with Chocolate Chunks?
Absolutely! Chocolate chunks give bigger pockets of melted chocolate and a slightly different texture. Choose whichever you prefer or even mix both for variety.
Is It Okay to Bake Cookies on a Nonstick Sheet Without Parchment Paper?
You can bake directly on a nonstick baking sheet, but using parchment paper or a silicone mat helps prevent sticking and makes cleanup easier. It also promotes even baking and protects your pans.