Chocolate Chip Cookies

There’s something magical about the smell of freshly baked chocolate chip cookies filling your home. The aroma instantly takes me back to my childhood, where my mom’s kitchen was always a place of warmth and comfort, especially on weekends when she’d bake her signature chocolate chip cookies.

These weren’t just any cookies—they were the best soft, chewy, and chocolatey bites that would melt in your mouth and warm your heart. Every family gathering, special occasion, or even just a cozy night in felt incomplete without a batch of these delightful cookies.

Fast forward to today, and now it’s my turn to share this timeless recipe with you. Whether you’re baking for a celebration, a sweet craving, or to simply brighten someone’s day, this chocolate chip cookie recipe is a winner every single time.

With easy-to-follow steps, simple ingredients, and endless possibilities for customization, this recipe is perfect for both novice bakers and seasoned cookie enthusiasts.

Chocolate Chip Cookies Overview

Why is this chocolate chip cookie recipe so special? It’s all about balance—crispy edges, soft centers, and the perfect amount of gooey chocolate in every bite.

Whether you’re a fan of milk chocolate, dark chocolate, or a mix of both, these cookies offer a deliciously customizable experience. Not only is it easy to make, but the dough is also versatile, allowing you to tweak the recipe for your own perfect cookie creation.

Ingredients

• 2 ¼ cups (280g) all-purpose flour (+2-4 tbsp if needed for structure)
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup (170g) unsalted butter, softened (not melted)
• ¾ cup (150g) granulated sugar
• ¾ cup (165g) packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups (340g) chocolate chips (milk, dark, or semi-sweet)
• Optional: 1 cup chopped nuts (e.g., walnuts or pecans)

Instructions

Preheat the oven
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream the butter and sugars
In a large mixing bowl, beat the softened (but cool) butter, granulated sugar, and brown sugar together using an electric mixer on low-medium speed for 3-4 minutes, until light and fluffy. This step is crucial for structure.

Add the eggs and vanilla
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until smooth.

Incorporate the dry ingredients
Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.

Fold in the chocolate chips
Using a spatula, gently fold the chocolate chips (and nuts, if using) into the dough until evenly distributed.

Chill the dough (Important step!)
Cover the dough and refrigerate for 30-60 minutes to prevent excessive spreading.

Scoop and bake

• Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake at 375°F (190°C) for 10-12 minutes, or until the edges are golden brown but the centers remain soft.

Cool and enjoy!
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Frequently Asked Questions (FAQ)

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to balance the flavor.

Can I make the dough ahead of time?

Absolutely! You can make the dough and refrigerate it for up to 3 days before baking. Just let the dough come to room temperature for a few minutes before scooping and baking.

Can I freeze baked cookies?

Yes! Freeze baked cookies in an airtight container or freezer bag for up to 2 months. To enjoy, thaw at room temperature, or microwave for 10-15 seconds.

What if I don’t have brown sugar?

You can substitute it with white sugar, but the cookies will lose some of their chewy texture. For a closer substitute, try making your own brown sugar by mixing 1 cup of granulated sugar with 1 tablespoon of molasses.

How can I make my cookies chewier?

For chewier cookies, slightly underbake them, and ensure the dough is chilled before baking. Adding more brown sugar than white sugar also enhances the chewiness.

Variations and Customizations

• Chunky Chocolate Lovers: Swap out chocolate chips for chocolate chunks or chopped chocolate bars for bigger bursts of chocolate in every bite.

• Nuts About Nuts: Add a cup of your favorite chopped nuts—like walnuts, pecans, or almonds—for a bit of crunch.

• Salted Caramel: Mix in some caramel bits and sprinkle a pinch of flaky sea salt on top of each cookie before baking for a sweet-and-salty twist.

• Peanut Butter Lovers: Add a swirl of peanut butter to the dough or mix in peanut butter chips for an irresistible flavor combo.

• Double Chocolate: Substitute ¼ cup of flour with cocoa powder to create rich, double chocolate cookies.

Pro Tips for Perfect Chocolate Chip Cookies

• Room temperature ingredients: Make sure your butter and eggs are at room temperature. This ensures smooth incorporation and even baking.
• Chill the dough: For thicker, chewier cookies, chill the dough for at least 30 minutes before baking. This prevents them from spreading too much in the oven.
• Don’t overmix the dough: Overmixing the dough after adding the flour can make the cookies tough. Mix just until the flour is combined.
• Watch the baking time: For the best texture, pull the cookies out of the oven when the edges are set, but the centers are still soft. They’ll continue to cook as they cool on the baking sheet.
• Use high-quality chocolate: Since chocolate is the star of the show, using good quality chocolate chips (or chopped chocolate) will take your cookies to the next level!

Storage Instructions

Room temperature: Store cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to help maintain moisture.

Freezer: If you want to freeze the dough, scoop it into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag and store them for up to 3 months. When ready to bake, place frozen dough balls on a baking sheet and bake, adding an extra 1-2 minutes to the bake time.