Why You’ll Love This Recipe
I like this recipe because it’s simple, reliable, and produces cookies that taste bakery-worthy. The mix of granulated and brown sugars gives the perfect balance of crisp edges and chewy centers. I also enjoy how customizable it is—I can swap in different chocolates or even add nuts without messing up the texture.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Dry Ingredients
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3 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1 teaspoon sea salt
Wet Ingredients
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1 cup salted butter, softened
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1 cup granulated sugar
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1 cup light brown sugar, packed
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2 teaspoons pure vanilla extract
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2 large eggs
Add-ins
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2 cups chocolate chips (12 oz)
Directions
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I preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
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In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt.
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In a large bowl, I cream the softened butter with the granulated sugar and brown sugar until smooth.
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I beat in the eggs and vanilla until light and fluffy.
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I gradually mix in the dry ingredients, stopping as soon as they’re combined to avoid overmixing.
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I fold in the chocolate chips.
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I roll 2–3 tablespoons of dough into balls and place them on the baking sheets, spacing them out.
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I bake for 8–10 minutes, until the edges are golden but the centers still look slightly soft.
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I let the cookies cool on the pan for 5 minutes before moving them to a wire rack.
Servings and timing
This recipe makes about 36 cookies. Prep time is 10 minutes, baking time is 8–10 minutes, and the total time is around 30 minutes. Each cookie has about 183 calories.
Variations
Sometimes I replace the semisweet chips with a mix of milk and dark chocolate. I’ve also added chopped walnuts or pecans for crunch. Around the holidays, I like using white chocolate chips and dried cranberries for a festive twist.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to a week. For longer storage, I freeze baked cookies or raw dough balls for up to 3 months. When baking frozen dough, I add an extra 1–2 minutes to the bake time.
FAQs
Can I make these cookies chewier?
Yes, I slightly underbake them and let them finish cooking on the hot baking sheet for a chewy texture.
Can I use unsalted butter?
Yes, but I add an extra 1/2 teaspoon of salt to balance the flavor.
Do I need to chill the dough?
Not for this recipe, but chilling for 30 minutes gives slightly thicker cookies with deeper flavor.
Can I use different types of chocolate?
Yes, I often mix semisweet, milk, and dark chocolate for variety.
How do I keep my cookies soft for days?
I store them with a slice of bread in the container, which keeps them moist and chewy.
Conclusion
These chocolate chip cookies are buttery, chewy, and packed with chocolate, making them a true classic. I love how quickly they come together and how adaptable the recipe is to my tastes. Whether I enjoy them warm out of the oven or save a batch in the freezer for later, they never fail to satisfy.
PrintThe Best Chocolate Chip Cookie Recipe Ever
Soft, chewy, and golden brown, these chocolate chip cookies are a classic dessert that bakes up perfectly every time.
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes
- Total Time: 30 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon sea salt
Wet Ingredients:
1 cup salted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 teaspoons pure vanilla extract
2 large eggs
Add-ins:
2 cups (12 oz) chocolate chips (semi-sweet, milk, or dark chocolate)
Instructions
Preheat oven to 375°F (190°C). Line 3 baking sheets with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and sea salt. Set aside.
Cream butter and sugars: In a large mixing bowl, use a mixer to cream the softened butter with granulated sugar and brown sugar until smooth and combined.
Add eggs and vanilla: Beat in the eggs and vanilla extract until light and fluffy (about 1 minute).
Combine wet and dry: Gradually mix the dry ingredients into the wet ingredients until just combined—do not overmix.
Fold in chocolate chips evenly using a spatula or spoon.
Form cookie balls: Scoop 2–3 tablespoons of dough per cookie and roll into balls. Place evenly spaced on baking sheets.
Bake for 8–10 minutes, or until edges are lightly golden.
Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Notes
For chewier cookies, slightly underbake and let them finish on the pan.
Use dark or milk chocolate based on your preference.
Avoid overmixing once the flour is added.
Ensure butter is softened, not melted, for best texture.
Store cookies in an airtight container at room temperature for up to 1 week.
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