Homemade Chocolate Chip Cookies

Why You’ll Love This Recipe

I like this recipe because it nails that classic texture and flavor every time. The combination of white and brown sugar gives just the right chew, while three sticks of butter create a rich, indulgent dough. These cookies bake up golden on the edges and soft in the middle—exactly how I want them. Plus, they’re easy to customize depending on my mood or what I’ve got in the pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 eggs
1 cup sugar
1 cup packed brown sugar
3 sticks (1½ cups) real butter
3 cups flour
2 teaspoons vanilla extract
1½ teaspoons baking soda
¾ teaspoon salt
4 cups semi-sweet chocolate chips
Walnut pieces (optional, to taste)

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a large bowl, I cream together the butter, sugar, and brown sugar until the mixture is fluffy and smooth—this helps the cookies turn out soft and chewy.

3. I add the eggs one at a time, then stir in the vanilla extract and beat until the mixture is light and airy.

4. In a separate bowl, I whisk the flour, salt, and baking soda. Then I gradually add this to the wet mixture and mix until fully combined.

5. I fold in the chocolate chips (and walnuts if using) until evenly distributed.

6. Using a cookie scoop, I portion the dough and place the balls on the prepared baking sheet, spacing them about 2 inches apart.

7. I bake the cookies for 8–10 minutes, until the edges are golden. I remove them from the oven when the centers are still soft—they’ll finish setting as they cool.

Servings and timing

This recipe yields about 36 cookies. It takes approximately 25 minutes total: around 10–15 minutes for prep and 8–10 minutes for baking.

Variations

• Gourmet twist: I love swapping in dark chocolate chips and sprinkling the tops with flaky sea salt.

• Nutty flavor: Chopped pecans or macadamia nuts are delicious alternatives to walnuts.

• Add texture: Sometimes I mix in shredded coconut or a handful of oats for added chew.

• Different chips: I’ve used white chocolate, butterscotch, or even peanut butter chips for a fun change.

• Mini or jumbo cookies: Use a smaller or larger scoop and adjust the baking time accordingly.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. To keep them soft, I sometimes place a slice of bread in the container. For longer storage, I freeze the baked cookies or the unbaked dough. To reheat a cookie, I microwave it for 8–10 seconds for that fresh-from-the-oven feel.

FAQs

Do I have to chill the dough?

No, but I like to chill it for about 30 minutes if I have time—it deepens the flavor and helps prevent the cookies from spreading too much.

Can I freeze the dough?

Yes, I scoop it into balls and freeze them on a tray, then store in a freezer bag. When I’m ready to bake, I just add a minute or two to the baking time.

Why are my cookies flat?

That could be from using butter that’s too soft or warm. I make sure my butter is at room temperature, not melted, and I avoid overmixing.

Can I use margarine instead of butter?

I don’t recommend it—real butter gives the best flavor and texture. Margarine can make the dough too soft and greasy.

What if I want softer cookies?

I take them out of the oven when the centers still look a little underdone. As they cool, they set up into that perfect soft and chewy texture.

Conclusion

These Homemade Chocolate Chip Cookies are my forever favorite—classic, cozy, and always satisfying. Whether I’m baking for a crowd or just treating myself, they always come out of the oven golden, gooey, and completely irresistible. This is the kind of recipe I like to keep in my back pocket because it never lets me down.

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