Chocolate chip cookies are the ultimate comfort food—crisp on the edges, soft in the center, and bursting with gooey chocolate. Whether you’re baking for a party, after-school snack, or just a treat-yourself moment, this recipe delivers thick, chewy cookies every time. With a simple chill step and carefully balanced ingredients, these chocolate chip cookies bake up golden and irresistible. Let’s get into how to make the best batch yet.
Table of Contents
Why You’ll Love This Recipe
- Perfectly soft and chewy centers
- Crisp, buttery edges
- Loaded with melty chocolate in every bite
- Easy ingredients with professional results
- Dough can be made ahead and stored
- Ideal for beginners and pros alike
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups (340g) semi-sweet or dark chocolate chips/chunks
Instructions
- Prep the Oven and Pans
Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats. - Cream Butter and Sugars
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (3–4 minutes). - Add Eggs and Vanilla
Beat in the eggs one at a time. Stir in vanilla extract. - Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. - Combine Wet and Dry
Gradually add dry ingredients to the wet mixture. Mix until just combined—don’t overmix. - Fold in Chocolate
Gently fold in chocolate chips or chunks using a spatula. - Chill the Dough
Cover and chill the dough for at least 30 minutes (up to overnight). - Scoop and Bake
Scoop dough into 2-tablespoon balls. Place 2 inches apart on prepared sheets. Bake for 10–12 minutes, until edges are golden but centers are soft. - Cool and Enjoy
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
Recipe Details
- Prep Time: 15 minutes
- Chill Time: 30–60 minutes
- Cook Time: 10–12 minutes
- Total Time: 1–1.5 hours
- Servings: Makes about 24 cookies
Nutrition Facts (Per Cookie – Approximate)
- Calories: 230
- Fat: 11g
- Carbs: 30g
- Sugar: 18g
- Protein: 2g
Tips & Variations
- Chill the dough: Essential for thick cookies that don’t spread too much
- Use chunks: Chocolate chunks create gooier pockets than chips
- Add-ins: Mix in chopped walnuts, pecans, or white chocolate
- Flavor boost: Add 1 tsp espresso powder for depth
- Storage: Keep in airtight container with a slice of bread to stay soft
FAQs
Can I skip chilling the dough?
Yes, but cookies may spread more and be thinner. Chilling is highly recommended.
Can I use melted butter?
No—softened butter is best for creaming and achieving proper texture.
How long do these cookies stay fresh?
Stored in an airtight container, they stay soft for up to 1 week. You can also freeze them for 2–3 months.
Can I freeze the dough?
Yes! Scoop the dough into balls, freeze on a tray, then transfer to a bag. Bake from frozen—just add 1–2 minutes.
Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream together butter and both sugars until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into wet mixture until just combined.
- Fold in chocolate chips/chunks.
- Chill dough for 30–60 minutes.
- Scoop dough balls and place 2 inches apart.
- Bake 10–12 minutes or until edges are golden.
- Cool on the pan 5 minutes, then transfer to a rack.
Notes
Conclusion
These chocolate chip cookies are everything a cookie should be: warm, gooey, and made with love. Whether you’re baking a fresh batch for guests or freezing some for later, this is your new go-to cookie recipe. Serve them with milk, tea, or just on their own—they disappear fast!