There’s something undeniably classic about a homemade chocolate chip cookie. Warm, gooey, and packed with nostalgia, it’s the kind of treat that brings comfort with every bite. Whether you prefer your cookies thick and chewy, slightly underbaked and gooey, or with a more cake-like texture, there’s no wrong way to enjoy them. If you’re in the cake-y camp, just add an extra ¼ cup of flour to the dough for a little more structure!

As a devoted dessert enthusiast, I set out on a mission last year to find the ultimate homemade chocolate chip cookie recipe. I started with my favorite childhood recipe, experimented with a Levain Bakery-inspired version, and played around with different ratios and chocolate types—dark, milk, and semi-sweet. After many batches (and plenty of taste-testing!), I finally landed on the one.
This recipe is quick, easy, and has the perfect balance of gooey and chewy. Save this for your next baking session—you won’t regret it!
The Best Homemade Chocolate Chip Cookie Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt (I prefer pink Himalayan salt, but regular works too)
- 1 stick (½ cup) butter, softened
- ¾ cup granulated sugar
- 1 cup brown sugar
- 1½ teaspoons vanilla extract
- 2 large eggs
- 1 bag (about 2 cups) semi-sweet chocolate chips
Instructions
- Prepare the baking sheet. Line a baking sheet with parchment paper or a silicone baking mat.
- Mix dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter and sugars. In a large mixing bowl, beat the softened butter and sugars together on medium speed for about 4 minutes, until light and fluffy.
- Add wet ingredients. Mix in the vanilla and eggs until fully incorporated, scraping down the sides as needed.
- Combine dry and wet ingredients. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the chocolate chips. Stir in the chocolate chips until evenly distributed.
- Chill the dough. Scoop the dough into balls and refrigerate for at least 30 minutes (or up to a few hours) for better texture and flavor.
- Bake. Preheat the oven to 375°F. Place 6 dough balls on the prepared baking sheet and bake for about 10 minutes, keeping an eye on them after 8 minutes. They should be golden brown but still slightly gooey in the center.
- Cool. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Enjoy! Repeat with the remaining dough and dig in!
No matter how you like your cookies, this recipe is a guaranteed winner. Happy baking! 🍪✨
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