Chocolate Chip Cookies Recipe

There’s something truly magical about the scent of freshly baked chocolate chip cookies filling your home, right? It takes me back to childhood memories, where my mom’s kitchen was filled with warmth and comfort, especially on weekends when she baked her signature, melt-in-your-mouth chocolate chip cookies.

These cookies weren’t just any cookies. They were the best—soft, chewy, and packed with gooey chocolate goodness in every bite. Family gatherings, special occasions, or even just a cozy night at home were never complete without a batch of these irresistible treats.

Fast forward to today, I’m thrilled to share this timeless recipe with you. Whether you’re baking for a celebration, satisfying a sweet craving, or simply brightening someone’s day, this chocolate chip cookie recipe is a sure winner every time!

Why This Chocolate Chip Cookie Recipe Is So Special

It’s all about finding the perfect balance: crispy edges, soft centers, and just the right amount of gooey chocolate. With endless possibilities for customization, this recipe is ideal for both novice bakers and seasoned cookie enthusiasts. Whether you prefer milk chocolate, dark chocolate, or a mix of both, this recipe allows you to tailor your cookies to perfection.

Chocolate Chip Cookie Ingredients

2 ¼ cups (280g) all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup (230g) unsalted butter, softened
¾ cup (150g) granulated sugar
¾ cup (165g) packed brown sugar
2 large eggs
2 tsp vanilla extract
2 cups (340g) chocolate chips (milk, dark, or semi-sweet)
Optional: 1 cup chopped nuts (e.g., walnuts or pecans)

How to Make Chocolate Chip Cookies

Preheat the Oven Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure even baking and prevent sticking.
Mix the Dry Ingredients In a medium bowl, whisk together the flour, baking soda, and salt. Set this bowl aside for later.
Cream the Butter and Sugars In a large mixing bowl, use an electric mixer (or a sturdy whisk by hand) to beat the softened butter, granulated sugar, and brown sugar together. Mix until the mixture is light and fluffy—about 3-4 minutes. This step is key for soft, rich cookies.
Add Eggs and Vanilla Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then add the vanilla extract and continue mixing until well combined.
Incorporate the Dry Ingredients Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this could lead to tough cookies.
Fold in the Chocolate Chips Using a spatula or wooden spoon, gently fold in the chocolate chips (and nuts if using). Make sure they are evenly distributed in the dough.
Scoop the Dough onto the Baking Sheet Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each dough ball.
Bake the Cookies Bake the cookies for 10-12 minutes, or until the edges are golden brown but the centers are still soft. For a chewier cookie, pull them from the oven when the centers still appear slightly underbaked; they’ll firm up as they cool.
Cool and Enjoy! Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Grab a glass of milk and enjoy your freshly baked chocolate chip cookies!

Pro Tips for Perfect Chocolate Chip Cookies

Room temperature ingredients: Make sure your butter and eggs are at room temperature for smooth incorporation and even baking.
Chill the dough: For thicker, chewier cookies, chill the dough for at least 30 minutes before baking to prevent spreading.
Don’t overmix: Mix the dough just until the flour is combined to avoid tough cookies.
Watch the baking time: For soft, chewy cookies, remove them from the oven when the edges are set but the centers remain soft. They’ll continue to cook on the baking sheet.
Use high-quality chocolate: Since chocolate is the star of these cookies, using premium chocolate chips or chopped chocolate will elevate the flavor.

Variations and Customizations

Chunky Chocolate Lovers: Swap chocolate chips for chunks or chopped bars for big chocolatey bursts.
Nuts About Nuts: Add walnuts, pecans, or almonds for an extra crunch.
Salted Caramel: Stir in caramel bits and top with a sprinkle of flaky sea salt for a sweet-salty twist.
Peanut Butter Lovers: Add a swirl of peanut butter or mix in peanut butter chips for a unique flavor combo.
Double Chocolate: Swap ¼ cup of flour with cocoa powder to make rich double chocolate cookies.

Storage Tips

Room temperature: Store cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to keep them soft.
Freezing dough: Scoop dough into balls and freeze them on a baking sheet. Once frozen, transfer dough balls to a freezer-safe bag and store them for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.
Freezing baked cookies: Freeze baked cookies in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or microwave for 10-15 seconds.

Frequently Asked Questions (FAQs)

Can I use salted butter?
Yes, but reduce the added salt to balance the flavor.
Can I make the dough ahead of time?
Yes! Refrigerate the dough for up to 3 days before baking.
Can I freeze baked cookies?
Yes, freeze baked cookies in an airtight container for up to 2 months.
What if I don’t have brown sugar?
You can substitute with white sugar, but the cookies may be less chewy. Make your own brown sugar by mixing 1 cup white sugar with 1 tablespoon molasses.
How can I make chewier cookies?
For chewier cookies, slightly underbake them, chill the dough before baking, and use more brown sugar than white sugar.