Chocolate chip cookies are a classic treat that bring a little bit of joy with every bite. They’re soft on the inside, slightly crispy on the edges, and loaded with gooey chocolate chips that melt in your mouth. These cookies have that perfect balance of sweet and buttery that just makes you want to keep reaching for one more.
I love making chocolate chip cookies when I want a quick pick-me-up or when friends come over because they’re always a crowd-pleaser. One little tip I’ve learned is to chill the dough before baking—it makes the cookies thicker and even more flavorful. Plus, you get to sneak a few bites of the dough, which is always a bonus in my book!
My favorite way to enjoy these cookies is warm from the oven with a cold glass of milk on the side. Somehow, that simple pairing makes the whole experience feel extra special and cozy. Whenever I bake them, the house fills with this amazing smell that brings back so many fun memories, and that’s why chocolate chip cookies will always have a special place in my kitchen and heart.
Key Ingredients & Substitutions
Butter: Using unsalted, softened butter helps control the saltiness and creates a soft, chewy texture. If you need dairy-free, try coconut oil or vegan butter.
Sugars: Combining granulated and brown sugar gives cookies their chewy texture and slight caramel flavor. If you don’t have brown sugar, you can use all granulated sugar but expect less chewiness.
Chocolate: Semisweet chunks or chips create melty pockets of chocolate. If you prefer, use milk or dark chocolate, or even nuts for extra crunch.
How Do You Get Chewy, Soft Chocolate Chip Cookies?
The key to chewy cookies is not overbaking and chilling your dough. Here’s how:
- Beat butter and sugars until creamy—this traps air and makes cookies tender.
- Add eggs one at a time for even mixing.
- Mix in dry ingredients just until combined to avoid tough cookies.
- Chill dough for at least 30 minutes to firm it up; this reduces spread.
- Bake 9–11 minutes until edges are golden but centers still look soft.
- Let cookies cool on the sheet before moving them; they firm up as they cool.
Following these tips will give you cookies that are soft inside and slightly crisp outside — just like you want!
Equipment You’ll Need
- Mixing bowls – you’ll need at least two to keep wet and dry ingredients separate for easy mixing.
- Hand mixer or stand mixer – makes creaming butter and sugars faster and smoother.
- Measuring cups and spoons – accurate measurements help your cookies turn out just right.
- Baking sheets – flat and sturdy to bake your cookies evenly without warping.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easy.
- Cookie scoop or spoon – helps portion dough evenly so cookies bake uniformly.
- Wire cooling rack – cools cookies quickly and keeps bottoms crisp.
Flavor Variations & Add-Ins
- Try mixing in chopped nuts like walnuts or pecans for crunch and a nutty taste.
- Swap semisweet chocolate for white or milk chocolate chips for a sweeter, creamier cookie.
- Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
- Stir in shredded coconut or dried cranberries for extra texture and flavor twists.
Classic Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 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) semisweet chocolate chunks or chips
How Much Time Will You Need?
This recipe takes about 15 minutes of hands-on prep time, plus about 10 minutes for baking each batch. Cooling the cookies a few minutes after baking helps them set perfectly before you enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to keep cookies from sticking and make cleanup easier.
2. Make the Cookie Dough:
In a large bowl, beat the softened butter with both sugars until creamy and smooth. Add the eggs one at a time, beating well after each addition, then stir in vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined. Finally, fold in the chocolate chunks or chips evenly through the dough.
3. Bake the Cookies:
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to give them room to spread. Bake for 9–11 minutes, or until the edges turn a nice golden color but the centers remain soft. Remove from the oven and let them cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Enjoy your delicious chocolate chip cookies warm with melty chocolate or cooled for that classic texture. They’re perfect for a quick treat or sharing with friends!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter at room temperature for creaming with sugars. If your butter is frozen, let it thaw in the fridge overnight and then bring it to room temperature before baking.
Can I Make the Dough Ahead of Time?
Absolutely! Chilling the dough for at least 30 minutes or up to 24 hours will improve flavor and help the cookies hold their shape better while baking.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them tightly wrapped to keep them fresh for up to 3 months.
What Can I Substitute for Chocolate Chips?
You can use chopped nuts, white chocolate chips, peanut butter chips, or dried fruit if you prefer—just fold them in during the final mixing step.
