Chocolate chip cookies are the classic treat everyone knows and loves—soft, chewy, with just the right amount of crispy edges and plenty of melty chocolate chips hiding inside. They’re simple but so satisfying, perfect for anytime you need a little sweet pick-me-up or want to share something homemade with friends and family.
I always find that the best part about making chocolate chip cookies is how easy and fun it is to bake them together with others. I like to sneak a few chocolate chips while the dough is mixing (don’t tell!), and it never fails that the warm cookie straight from the oven tastes like the best thing ever. Plus, the smell that fills the kitchen makes everyone start asking when their turn is to get a cookie.
My favorite way to serve chocolate chip cookies is with a cold glass of milk. It’s a simple combination that brings back so many memories from childhood and makes the cookies feel even more special. Whether it’s a cozy night in or a casual get-together, these cookies always bring a little bit of happiness to the table.
Key Ingredients & Substitutions
Butter: Using unsalted, softened butter is key for creamy dough and great flavor. If you need a dairy-free option, try vegan butter or coconut oil, but the texture might be slightly different.
Sugars: The mix of granulated and brown sugar helps cookies stay soft and chewy. Brown sugar adds moisture and a bit of caramel flavor. You can substitute coconut sugar for a deeper taste.
Chocolate: Semi-sweet chocolate chunks give melted pockets of chocolate. I love using chunks over chips for gooey, irregular bites. Dark or milk chocolate can also work depending on your sweetness preference.
Flour & Leavening: All-purpose flour is classic and easy. Baking soda helps spread and gives a nice texture. If you like cakier cookies, swap some flour for cake flour.
Vanilla Extract: Real vanilla makes a big difference in flavor. If you don’t have extract, a vanilla bean or paste works well too.
How Do You Get Soft, Chewy Cookies with Just the Right Crunch?
The secret is in both mixing and baking.
- Creaming Butter and Sugars: Beat the butter and sugars until light and fluffy. This builds tiny air pockets that make the cookies tender and soft.
- Don’t Overmix the Dough: Adding flour last, mix just until it disappears. Overmixing develops gluten, which makes cookies tough.
- Use a Cookie Scoop: It helps keep dough size consistent so cookies bake evenly.
- Bake Until Edges Are Golden: Bake just long enough for edges to brown and centers to still look slightly soft. They’ll firm up as they cool.
- Cooling Time: Let cookies rest a few minutes on the baking sheet before moving to a rack. This keeps them from breaking and finishes the cooking smoothly.
Equipment You’ll Need
- Mixing bowls – a large bowl for dough mixing and a smaller one for dry ingredients keep things organized and easy.
- Electric mixer or hand mixer – makes creaming butter and sugars quick and smooth for the perfect texture.
- Measuring cups and spoons – accurate measuring helps your cookies turn out just right every time.
- Baking sheets – flat and sturdy sheets promote even baking without hot spots.
- Parchment paper or silicone baking mats – stop cookies from sticking and make cleanup a breeze.
- Cookie scoop or tablespoon – keeps cookie sizes consistent so they bake evenly.
- Wire cooling rack – lets cookies cool evenly to keep edges crisp and centers soft.
Flavor Variations & Add-Ins
- Mix in chopped nuts like walnuts or pecans for added crunch and a nutty flavor that pairs well with chocolate.
- Swap some or all chocolate chips with white chocolate or peanut butter chips to switch up the sweet taste.
- Add a sprinkle of cinnamon or a pinch of espresso powder to the dough for a subtle warm twist.
- Fold in dried fruit like cranberries or cherries for a chewy burst of tangy sweetness amid the chocolate.
How to Make Chocolate Chip Cookies?
Ingredients You’ll Need:
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar (light or dark)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chunks or chips
- Flaky sea salt (optional, for sprinkling)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 9 to 11 minutes to bake, plus a few minutes for cooling. So about 25 minutes total from start to finish, perfect for a quick homemade treat!
Step-by-Step Instructions:
1. Preheat and Prepare Baking Sheets:
Set your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats to keep cookies from sticking and make clean up easy.
2. Make the Dough:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together using a mixer on medium speed. Keep going for 2 to 3 minutes until the mix is light and fluffy. Add the eggs one at a time, beating well after each. Stir in vanilla extract.
3. Combine Dry Ingredients and Dough:
In another bowl, whisk the flour, baking soda, and salt together. Slowly add this dry mix into the wet ingredients, mixing on low just until everything comes together. Be careful not to overmix to keep your cookies tender.
4. Add Chocolate:
Fold in the chocolate chunks or chips with a spatula, making sure they spread evenly throughout the dough.
5. Shape and Bake:
Using a cookie scoop or spoon, put rounded tablespoons of dough onto your prepared sheets, spacing each about 2 inches apart. If you like, press some extra chocolate chunks on top and sprinkle a bit of flaky sea salt for a nice touch.
6. Baking Time and Cooling:
Bake the cookies for about 9 to 11 minutes. Look for golden edges with centers that still look a bit soft – they’ll firm up as they cool. Let the cookies rest on the baking sheet for 3 to 5 minutes, then transfer to a wire rack to cool fully.
7. Serve and Enjoy!
Enjoy your warm or room temperature cookies with a cold glass of milk for the best experience. They’re soft, chewy, and filled with melty chocolate goodness!
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter at room temperature for this recipe. If your butter is frozen, thaw it in the fridge overnight and then let it sit out for about 30 minutes until soft but not melted.
What If I Don’t Have Brown Sugar?
You can substitute brown sugar with an equal amount of granulated sugar, but your cookies may be less chewy and have a slightly different flavor. Adding a teaspoon of molasses per cup of white sugar can help mimic brown sugar’s moisture and taste.
Can I Make the Dough Ahead of Time?
Yes! Chilling the dough for at least 1 hour or up to 24 hours in the refrigerator actually improves the flavor and texture, helping the cookies stay chewy and develop deeper taste. Just bring the dough back to room temperature for 10 minutes before scooping.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze the cookies in a sealed container or bag for up to 3 months. To enjoy, thaw at room temperature or warm slightly in the oven or microwave.