Soft, chewy, and packed with melty chocolate chips, these The BEST Chocolate Chip Cookies are the ultimate homemade treat. With crisp edges and a gooey center, they’re rich, buttery, and irresistible. Made with simple pantry ingredients, they come together in no time. Perfect for any occasion, these cookies never fail to impress.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
2 large eggs
½ cup granulated sugar
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semisweet chocolate chips
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips.
Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Servings: 24 cookies
Calories: 210 kcal per cookie
Variations
Chocolate Lovers’ Delight – I swap in dark or milk chocolate chips for a different flavor.
Nutty Twist – Chopped walnuts or pecans add a crunchy texture.
Salted Caramel Upgrade – I drizzle caramel over the cookies and sprinkle a pinch of sea salt for a gourmet touch.
Gluten-Free Option – I use a gluten-free flour blend for a celiac-friendly treat.
Holiday Special – Mixing in festive sprinkles or crushed peppermint makes these cookies perfect for any season.
Storage/Reheating
Room Temperature: I store the cookies in an airtight container for up to 5 days.
Freezing Dough: I roll the dough into balls and freeze them on a baking sheet before transferring them to a freezer bag. They last up to 3 months.
Freezing Baked Cookies: Once cooled, I freeze them in a sealed container for up to 3 months.
Reheating: To bring back their fresh-from-the-oven taste, I microwave them for about 10 seconds or warm them in a 300°F oven for a few minutes.
FAQs
How do I make my cookies softer?
I slightly underbake them and let them cool on the baking sheet for a few minutes. This keeps the centers extra soft.
Can I use salted butter instead of unsalted?
Yes, but I reduce the added salt in the recipe to balance the flavor.
Why did my cookies turn out flat?
This can happen if the butter is too melted. I make sure it’s softened, not liquid, and I also chill the dough if needed.
Can I use other types of chocolate?
Absolutely! I love using white chocolate, dark chocolate, or even peanut butter chips for variety.
How do I keep cookies fresh longer?
I store them in an airtight container with a slice of bread to keep them from drying out.
Conclusion
These chocolate chip cookies are my go-to recipe for a reason—they are soft, chewy, and full of melty chocolate goodness. Whether fresh out of the oven or saved for later, they never fail to satisfy a sweet tooth. With simple ingredients and endless variations, this recipe is one I always come back to.
Recipe:
The BEST Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, chewy, and packed with melty chocolate chips, these classic chocolate chip cookies are the perfect homemade treat. They have a rich, buttery flavor with crisp edges and a soft center. Easy to make with pantry staples, this foolproof recipe is great for any occasion!
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semisweet chocolate chips
Instructions
- Preheat & Prepare – Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter & Sugars – In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until creamy.
- Add Wet Ingredients – Mix in the eggs one at a time, followed by the vanilla extract.
- Mix Dry Ingredients – In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine – Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in Chocolate Chips – Gently mix in the chocolate chips.
- Scoop & Bake – Drop spoonfuls of dough onto the baking sheet, spacing them 2 inches apart.
- Bake – Bake for 10-12 minutes or until edges are golden brown.
- Cool & Enjoy – Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
For extra soft cookies, slightly underbake and let them rest on the hot baking sheet.
Chilling the dough for 30 minutes enhances flavor and prevents spreading.
Swap semisweet chocolate chips with dark, milk, or white chocolate for variety.
Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 210 kcal
