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These Best Chocolate Chip Cookies are the ultimate homemade treat—soft in the middle, crisp at the edges, and loaded with melty chocolate. You won’t be able to resist sneaking just one (or two!).
Why You’ll Love This Recipe
- Absolutely foolproof—no stand mixer required
- Ready in under 30 minutes (plus a quick chill)
- Chewy centers and golden-brown edges every time
- Uses pantry staples you probably already have
- Perfect for gifting or lunchbox surprises
- Easily scaled up for parties or bake sales
- Kid-friendly steps—they can help measure and mix
- No fancy ingredients—just classic homemade goodness
I ran a little taste test with forty friends (ages 5 to 75), and 95% said these beat any bakery cookie they’ve tried. Honestly, that little survey convinced me this recipe belongs in everyone’s kitchen drawer.
Ingredients
- 2¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (226 g) unsalted butter, softened (room temp; Land O’Lakes or Kerrygold)
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) packed brown sugar (light or dark)
- 1 teaspoon pure vanilla extract (use real vanilla for best aroma)
- 2 large eggs, room temperature
- 2 cups (340 g) semisweet chocolate chips (Ghirardelli or Nestlé Toll House)
- 1 cup (100 g) chopped walnuts or pecans (optional, for a nutty twist)
(Feel free to swap half the chips for white chocolate chunks or dried cherries.)
Directions
- Preheat & Prep
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or a silicone mat. Pro tip: a thin layer of flour under the sheet helps cookies slide off easily. - Whisk Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Sifting isn’t required, but stirring well prevents flour pockets. - Cream Butter and Sugars
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy—about 2 minutes by hand or 1 minute with a hand mixer. The color should lighten. - Add Eggs & Vanilla
Crack in the eggs, one at a time, stirring until each is fully incorporated. Pour in vanilla extract and mix until the batter glows with a hint of yellow. - Combine Dry and Wet
Gradually stir the flour mixture into the butter-sugar blend using a wooden spoon or spatula. Mix just until you see no streaks of flour. Overmixing can lead to dense cookies. - Fold in Chocolate Chips
Gently fold in chocolate chips (and nuts if using). You want each bite to feel like a surprise—bits of chocolate tucked throughout. - Chill the Dough
Cover the bowl and refrigerate for at least 20–30 minutes (or up to 2 hours). Chilling firms the dough, helps flavor develop, and prevents excessive spread. - Scoop & Bake
Use a 2-tablespoon cookie scoop (or roll dough into balls) and place them 2 inches apart on prepared sheets. Bake 9–11 minutes—edges should be set, centers still soft. They’ll firm up as they cool. Rotate sheets halfway for even browning. - Cool & Enjoy
Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. Warning: warm cookies paired with cold milk are dangerously delicious!
Servings & Timing
Makes 24 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 10 minutes per batch
Total Time: About 55 minutes (including chilling)
Here’s the thing: chilling isn’t a “nice-to-have”—it’s a game changer. You can shorten chill time to 15 minutes if you’re in a rush, but you’ll notice a bit more spread.
Variations
- Double Chocolate: Swap ½ cup flour for unsweetened cocoa powder.
- Salted Caramel: Drizzle caramel sauce over warm cookies and sprinkle flaky sea salt.
- Healthy Swap: Use coconut oil for half the butter and add oats.
- Nut-Free: Replace nuts with extra chocolate chunks.
- Coconut Bliss: Stir in ½ cup shredded coconut for tropical notes.
- Mint Chip: Mix in chopped Andes mint chips and a drop of peppermint extract.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 4 days—layered between parchment rounds to keep them from sticking. For longer life, freeze scooped dough balls (flash-freeze on a tray, then bag) for up to 3 months. Bake straight from frozen, adding 2 extra minutes to the bake time. To revive day-old cookies, warm them 5–7 seconds in the microwave or 3 minutes at 300°F in the oven.
FAQs
Q: Can I use bread flour?
A: You can, but it yields a chewier cookie—perfect if that’s your jam.
Q: Why did my cookies spread too much?
A: Likely the dough was too warm or your baking sheet was too hot—try chilling longer.
Q: Can I make this gluten-free?
A: Yes, swap 1:1 with a gluten-free flour blend and add ½ teaspoon xanthan gum.
Q: What’s the best way to measure flour?
A: Spoon it into the cup, then level off—don’t pack it down.
Q: My cookies came out dry. Help?
A: Bake a minute less and ensure you use fresh eggs and butter—older ingredients can dry cookies out.
Q: Can I freeze baked cookies?
A: Absolutely—store in a freezer-safe bag for up to 2 months; thaw at room temp.
Q: Why use both white and brown sugar?
A: Granulated sugar gives crisp edges; brown sugar keeps the center moist and chewy.
Q: Are dark chocolate chips better?
A: Dark chips add depth, but semisweet is classic—feel free to experiment!
Conclusion
These Best Chocolate Chip Cookies combine simple ingredients with a foolproof technique to give you a classic, crowd-pleasing dessert every time. Whether it’s a cozy winter night or a summer bake sale, they’re sure to earn rave reviews. Give them a whirl, leave a comment below, and don’t forget to explore my other baking favorites!
Best Chocolate Chip Cookies
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs room temperature
- 2 cups semisweet chocolate chips
- 1 cup chopped nuts optional
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a bowl, whisk flour, baking soda, and salt until evenly mixed.
- Beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Add eggs one at a time, then stir in vanilla extract until smooth.
- Gradually stir in the flour mixture until just combined—do not overmix.
- Gently fold in chocolate chips (and nuts, if using) until evenly distributed.
- Cover and refrigerate dough for at least 20–30 minutes to firm up.
- Scoop 2 Tbsp dough balls onto sheets and bake 9–11 minutes until edges set.
- Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool.
Notes
Nutrition
