If you’re looking for the best Chocolate Chip Cookies, this recipe is the answer. No crazy ingredients, no chilling the dough. Just a delicious cookie that is crunchy on the outside, and chewy and soft in the center!
Be sure to give my Rice Krispie Treat recipe a try if you’re looking for another PERFECT dessert idea! Use this homemade cookie dough to make Oreo Stuffed Cookies!
Chewy Chocolate Chip Cookies
Every household should have the best chocolate chip cookie recipe somewhere in their recipe box.
Whether you love Toll House chocolate chip cookies or Doubletree cookies, you need to decide which cookie team you’re on.
The only way to learn is to keep on baking. Trial and error.
That’s exactly how I created these gooey chocolate chip cookies. Testing if I should use Crisco or butter, melted or softened, etc etc etc.
These homemade chocolate chip cookies have the perfect texture. With a crispy outer coating and chewy center, I have found MY perfect cookie.
Take these cookies a step further and dunk them in chocolate, like I did with these Double Chocolate Chip Cookies!
Everyone has a favorite cookie, here’s why these are the best:
- Chilling the dough is optional!
- One bowl (no mixing dry ingredients first in a separate bowl)
- Bursting with chocolate chips!
- BIG cookies!
Using this favorite chocolate chip cookie dough, I added some freeze dried strawberries to make a new version. My strawberry chocolate chip cookies are a huge hit and ready in minutes!
Be sure to try my chocolate chip cookie cups in a muffin tin next! Stuffed with your favorite candies.
And of course, during the Fall, try these pumpkin chocolate chip cookies.
Ingredient Notes
Scroll down to the recipe card to get the full ingredient list for my chewy chocolate chip cookie recipe.
- Butter– I use unsalted butter in this cookie recipe, but you can swap for salted butter. I actually LOVE chocolate chip cookies with that extra salt! Use my guide on how to soften butter quickly.
- Brown sugar and granulated sugar– a combo of brown and white sugar will give you the chewy texture you crave! Be sure to pack the light brown sugar (or dark brown sugar) into the measuring cup for best results.
- All-Purpose Flour– for best results, use my guide on how to measure flour. Too much flour will result in dense, hard cookies.
- Pure Vanilla Extract– Two big teaspoons of vanilla extract in my chocolate chip cookies. You’ll love the added flavor! Learn how to make vanilla extract at home with my simple recipe!
- Chocolate Chips- you’ll want to pack your cookies with chocolate! That’s what gives them their gooey chocolate flavor. I use semi-sweet morsels, but if you want to impress, use the mini size chips!
How to Make Chocolate Chip Cookies
Prep Pans- Preheat oven to 350 F. Line a cookie sheet with parchment paper. Set aside.
*Be sure to scroll to the recipe card for step by step instructions.
I use either the bowl of a stand mixer with paddle attachment, or a hand mixer to make my cookie dough.
Mix Wet Ingredients- In a large bowl, combine room temperature butter and sugars. Cream these together for about 2 minutes, until fully blended. Add in eggs and vanilla extract.
Add Dry ingredients- Add in flour, kosher salt, and baking soda. Beat JUST until fully combined. Fold in chocolate chips.
Bake- Using a 2 Tablespoon cookie scoop, drop cookie dough onto prepared baking sheet about 2 inches apart. Bake chocolate chip cookies for 11-13 minutes. Remove when the outside is golden brown.
Remove from oven and allow to cool several minutes on cookie sheet. Remove and cool completely on wire rack. The size of the cookie scoop determines the number of cookies. I prefer these to be larger…which yields about 2 dozen perfect chocolate chip cookies.
Making the BEST Chocolate Chip Cookies
- Got flat cookies? Double check the expiration date of your baking soda. Baking soda and baking powder are not interchangable in this cookie recipe.
- Crisp edges- If you like your chocolate chip cookies a little crispier, add a few minutes to the bake time to get those crisp edges.
- Chill the dough. Nope, no need to chill the chocolate chip cookie dough today. However, you can make this cookie dough ahead of time and chill the dough for 24 hours if desired.
- Storage- Keep cooled choolate chip cookies in an airtight container at room temperature for up to one week.
- Freeze- You can either freeze the cookie dough balls (using my guide on how to freeze cookie dough). Or freeze baked cookies in a freezer safe, airtight container for up to 3 months. The balls of dough can be baked from frozen, with several minutes being added to the baking time.
- Brown Butter- try my delicious browned butter chocolate chip cookies for a delicious, rich nutty flavor.
Mix-ins
Whether you like a classic chocolate chip cookie or one fully loaded, this basic cookie dough has lots of stability for all your favorite mix-ins.
- Morsels: swap out the chocolate chips for peanut butter chips, white chocolate chips, dark chocolate chunks, or anything in between.
- Candies: you can’t go wrong by adding some toffee bits, M&M’s, chopped rolos, peanut butter cups, or whatever candy you love to this cookie dough.
- Nuts: walnuts go great in these perfect chocolate chip cookies. You could also try macadamia nuts with white chocolate chips!
- Anything else? Add in craisins, raisins, shredded coconut. The sky is the limit here! A handful of colorful sprinkles for a festive party treat!
- Caramel- stuff these cookies with caramel like I did with my Caramel Chocolate Chip Cookies!
More Easy Desserts
- Chocolate Pound Cake
- Peanut Butter Shortbread
- Pizookie
- Chocolate Chip Cookie Pie
- Almond Bars
- Slutty Brownies
Love this easy chocolate chip cookie recipe? Please leave a comment and 5-star rating in the recipe card below!
Pin this now to find it later
Pin It
Chocolate Chip Cookies Recipe
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups light brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoons kosher salt
- 1 ½ teaspoons baking soda
- 3 cups semi-sweet chocolate chips divided
Instructions
- Preheat oven to 350F. Line cookie sheets with parchment paper.
- In a large mixing bowl, combine butter and sugars for about 2 minutes, until fully blended. Add in eggs and vanilla and beat until well mixed.
- Add in flour, salt, and baking soda. Beat JUST until fully combined. Fold in 2 cups chocolate chips.
- Using a 2 Tablespoon cookie scoop, drop onto parchment paper lined baking sheets about 2 inches apart. Press some of the reserved chocolate chips into the top of the cookies (I do about 7-8 chips).
- Bake for 11-13 minutes, until outside of cookie is lightly browned. Remove from oven and allow to cool several minutes on baking sheet. Remove and cool completely on wire rack.
Notes
- Chilling the Dough- I love the texture and flavor when you chill the dough for 24 hours. HOWEVER, it’s not mandatory. Sometimes you just can’t plan that far in advance!
- The number of cookies is determined by the size scoop you use. If you prefer these to be larger, use a 3 Tablespoon scoop and bake for 13-15 minutes. You will get about 24 large cookies.
- Use my homemade vanilla extract recipe for delicious flavor!
- Store baked cookies in airtight container for up to one week.
- Freeze cookies for up to 3 months. Thaw on counter overnight.
My family love these cookies. They are gone within an hour.
I tried these cookies 8/26/24 and they are a hit. Not many left. Crunchy on the outside yet they are chewy inside. Followed the instructions exactly. 350 degrees for 13 minutes. They were perfect. Will try them next time after refrigerating for 24 hours. These will be my go to regardless or the 24 hour results.
Oh this makes me so happy! Thank you for letting me know 🙂
I made the Best Ever Chocolate Chip Cookies instead of a cake and stacked them on a fancy cake plate for my grandson’s 2nd Birthday. The family absolutely loved them. They were loaded with chocolate chips which enhanced the cookie dough.
I made these last night for a pot luck today and loved them! Instead of drop cookies, I filled a sheet tray to make bars (to save time as it was a last minute thing last night 😆) and they turned out great. I also love the amout this recipe makes, I usually have to one-and-half the recipe but not this one! Thanks a bunch!!
I made your cookies
What Happened? My cookies spread across the entire cookie sheet, leaving a hardened crust
across the whole cookie sheet. We couldn’t eat any of it. I checked the exp. dates of the ingredients.They were ok.
Could you give me your opinion?
Although I haven’t made them for a while, this has never happened. Boo Hoo…….
Sincerely,
Kathy Reilly
My first question when this happens is what brand of butter are you using?
Are you sure you added the correct amount of flour?
I’m using Weyauwega butter, made in Wi,
Hi! Curious to know if the recipe is suppose to have 1 1/2 teaspoons of baking soda and no baking powder? The cookies spread quite a bit even after chilling so I wanted to make sure I was reading the recipe accurately. Thanks!
It is correct. Are you using real butter (not margarine)?
Yes. I’m using unsalted butter.
I want to make this recipe but I don’t have vanilla extract so will the cookies be ruined if I don’t use vanilla extract?
Vanilla adds a lovely depth of flavor. The cookies will still taste good though. But you’ll love them even more with vanilla.
I am not one to sit down and write a review. For a few years, I have been trying different chocolate chip cookie recipes. If you are reading these reviews. Stop. Pull out the eggs and butter. Make the cookies and enjoy. I did not have light brown sugar. I did use dark brown and no chill. Still amazing. Anyways. . . Got to go and make more.
Yay, so happy to hear this 🙂
I followed your link from your almond bar cookie recipe. You said that almond extract is your secret ingredient in your chocolate chip cookie recipe. There is no almond extract in this recipe 🤷🏼♀️
Hi Karla, I used to add 1/2 teaspoon to 1 teaspoon of almond extract to my cookie recipe, however people had mixed reviews (we still love it that way at our house).
Thanks Aimee, I love almond flavor, I’ll give it a try!!
These cookies are a hit! Definitely saving this recipe. At first I thought it was alot of chocolate chips, but its the perfect amount.
Made these for our Christmas cookies and they were so delicious! Probably the best thing I’ve ever made! Thank you for this recipe!
Did you refrigerate the dough?
I refrigerated the dough, but it was way too hard to scoop or form balls after sitting out at room temperature for an hour. I’m wondering if I should have scooped them into balls before placing in the fridge. I have put the mixing bowl in another bowl of warm water just to cut chunks out to roll into a ball. Ugh!!
Seriously these are the best chocolate chip cookies ever! I can’t wait to make them again!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
The best chewy chocolate chip cookies!
These really are the perfect chocolate chip cookies! Loved everything about them!
Did you refrigerate them for 24 hrs. like she recommends?
Aimee, did you ever make CCC with Crisco many many years ago before they changed the whatever it was, maybe trans fat? That gave my CCC the best texture and chewiness. Since then I have searched, researched and tried so many recipes. To date have not found “the one”. I will try this recipe though. I need to tell you a true story: my grandfather had a Men’s and Ladies’s clothing store here in south Florida, a winter customer was Ruth Wakefield, the lady who invented the CCC and sold her recipe to Nestles. She would always bring CCC into the store when she shopped. My Mother always helped her and asked her why her CCC was a bit different than the Nestle’s recipe, which at the time was probably the only CCC recipe around. Ruth told her that she didn’t give them her entire recipe. She added 1 teaspoon of water for every 6oz, of chocolate chips used in a recipe. Aimee, you should try this and see if you like it. I will try this recipe, thank you.
Can I use g/f flour for these choc. Chip cookies., also., are all your recipes not gluten free.
Are all your recipes not gluten free…was wondering if I could use bobs red mill g/f flour.
I didn’t get a reply whether I could use g/f bobs red mill flour for the choc.chip cookies.
Thank you for this wonderful recipe. I followed your recipe faithfully and tried baking a few in my electric oven, they were delicious! The remainder I froze and have been baking a few each evening in my Ninja Foodi Toaster Oven. They come out even better baked there. They freeze so wonderful and fresh baked cookies are always the best! Thank you! New favorite recipe.
I made these with my son yesterday, after hunting for a recipe that uses only shortening, no butter since that’s all we had on hand at the moment. We made them exactly as written, except we accidentally added baking powder instead of baking soda (we got to giggling and got distracted and I messed that part up!) BUT we realized our mistake, so we added the baking soda too, and crossed our fingers… they turned out BEAUTIFULLY!! Perfectly crispy-chewy and gorgeous, not to mention delicious! We printed off the recipe, my son wrote on it “Mom + Grayson’s favorite cookies” on it, and into safe keeping it went for many future uses. Thank you for this moment with my son and for the perfect cookie recipe!!
This is a great CCC recipe! It will definitely be going in my recipe box! I must confess, nothing but Toll House CCC’s could ever be my #1, they are and always will be my first love. But this is a very close second place. Due to my dairy allergy. I made a sustitution of water in place of the skim milk. I don’t know if Crisco butter flavor has any actual dairy in it, but all I had was regular Crisco, so I used that. I used semi-sweet dairy free chocolate chips, and added a cup of chopped walnuts. Since my light brown sugar was an unusable ROCK…I had to use dark brown sugar. None of these substitutions affected how great the cookies turned out. I could barely let them cool on the rack, and inhaled 3 in a row! Thanks for a great recipe! I look forward to trying more of your recipes. 🙂