Chocolate Chip Cookies are a classic treat featuring a soft and chewy center with slightly crispy edges, packed with melty chocolate chips. These homemade cookies are simple to make and perfect for any occasion.
Why You’ll Love This Recipe
- Soft, chewy texture with crisp edges
- Loaded with rich chocolate chips
- Easy to make with basic ingredients
- Perfect for snacking, gifting, or dessert
- Can be customized with nuts, different chocolates, or mix-ins
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Chocolate chips (semi-sweet, dark, or milk)
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars in a large bowl until light and fluffy.
- Add eggs and vanilla and mix until well combined.
- Combine dry ingredients (flour, baking soda, and salt) in a separate bowl, then gradually mix into the wet ingredients.
- Fold in the chocolate chips until evenly distributed.
- Scoop dough onto the baking sheet, spacing cookies about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Servings and Timing
- Servings: 24 cookies
- Prep time: 15 minutes
- Cook time: 10-12 minutes
- Total time: 25-30 minutes
Variations
- Nutty Cookies: Add chopped walnuts, pecans, or almonds.
- Double Chocolate: Use cocoa powder in the dough and add white chocolate chips.
- Salted Caramel: Drizzle caramel sauce and sprinkle sea salt on top.
- Oatmeal Chocolate Chip: Replace some flour with oats for a chewy texture.
- Espresso-Infused: Add a teaspoon of espresso powder for depth.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze cookie dough balls for up to 3 months; bake straight from frozen, adding 2 extra minutes.
- Reheating: Warm baked cookies in the microwave for 10-15 seconds to soften.
FAQs
How do I keep my cookies soft?
Store them in an airtight container with a slice of bread to retain moisture.
Can I use melted butter instead of softened butter?
No, softened butter helps create a better texture.
What type of chocolate works best?
Semi-sweet chocolate chips are classic, but dark, milk, or white chocolate can also be used.
Why did my cookies spread too much?
Ensure the dough is chilled before baking, and avoid over-creaming the butter and sugar.
Can I make these gluten-free?
Yes, use a gluten-free flour blend as a substitute.
Should I chill the dough before baking?
Chilling for at least 30 minutes can enhance the flavor and prevent spreading.
Can I use baking powder instead of baking soda?
No, baking soda is necessary for the right texture and spread.
How do I make my cookies extra chewy?
Use more brown sugar than granulated sugar and avoid overbaking.
Can I use coconut oil instead of butter?
Yes, but the texture and flavor will be slightly different.
How do I get evenly sized cookies?
Use a cookie scoop to portion out the dough evenly.
Conclusion
Chocolate Chip Cookies are a timeless favorite, with a perfect balance of chewiness, crisp edges, and rich chocolate flavor. Whether enjoyed fresh from the oven or saved for later, these cookies are always a crowd-pleaser.
Print
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These classic chocolate chip cookies are soft, chewy, and loaded with gooey chocolate chips. Perfect for any occasion!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and creamy.
- Add eggs one at a time, then mix in vanilla extract.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
- Fold in chocolate chips.
- Scoop dough onto the baking sheet (about 2 tablespoons per cookie).
- Bake for 10-12 minutes, until edges are golden but the center is slightly soft.
- Let cool for a few minutes before transferring to a wire rack.
Notes
- For extra chewy cookies, chill the dough for 30 minutes before baking.
- Use dark or milk chocolate chips for variety.
- Store in an airtight container for up to 5 days.
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