There’s nothing quite like biting into a warm, homemade chocolate chip cookie with gooey centers and crisp edges.
This recipe delivers thick, chewy cookies with a rich buttery flavor and just the right amount of sweetness.
It’s a staple every home baker needs—and once you try it, you may never go back to store-bought again!
Why You’ll Love This Recipe
Thick, soft, and chewy texture every time
Loaded with chocolate chips – with extra on top for that bakery finish
Simple pantry ingredients – you probably have them on hand already
Perfect for freezing or make-ahead
Family favorite – loved by kids and adults alike!
What You’ll Need (Ingredient Highlights)
Unsalted butter – soft but not melted, adds richness
Granulated + brown sugar – the combo gives depth and chew
Eggs – bind and create structure
Vanilla extract – adds warmth and enhances the chocolate flavor
All-purpose flour – gives the cookies their soft base
Baking soda – helps them rise and spread just right
Semi-sweet chocolate chips – adds that classic bittersweet bite
Pro Tips Before You Start
Use room-temperature butter – it creams better for a fluffier texture
Sift your baking soda – to avoid clumps in your dough
Don’t overmix once you add flour – mix just until combined
Stud extra chips on top – for the perfect look after baking
Bake one sheet at a time – for even baking and best results
How to Make Chocolate Chip Cookies (Step-by-Step)
Step 1 – Cream the Butter and Sugars
Preheat your oven to 350°F and line baking sheets with parchment or a Silpat liner.
In a stand mixer with the paddle attachment, beat the softened butter with brown and white sugar for about 5 minutes, scraping down the bowl, until light and fluffy.
Step 2 – Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition.
Add the vanilla extract and mix until just combined.
Step 3 – Mix the Dry Ingredients
In a separate bowl, whisk together the flour, salt, and sifted baking soda.
Add the dry ingredients in three batches to the butter mixture, mixing on low speed just until incorporated.
Step 4 – Fold in the Chocolate Chips
Reserve 1/4 cup of chocolate chips, then fold the rest into the dough using a spatula or on low mixer speed. Don’t overmix.
Step 5 – Scoop and Prep
Use a 3-tablespoon cookie scoop to portion dough onto prepared baking sheets, spacing 2 inches apart.
Roll each dough ball slightly and press reserved chips onto the tops for a pro finish.
Step 6 – Bake to Perfection
Bake one sheet at a time for 12–15 minutes.
Remove when the edges are just turning golden—the centers should still look slightly underbaked.
This ensures soft, chewy cookies once cooled.
Step 7 – Cool and Enjoy
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
What to Serve It With
A cold glass of milk (classic combo!)
Crumbled into vanilla ice cream
Paired with a cup of coffee or hot cocoa
As the base of an ice cream sandwich
Dipped in chocolate for extra indulgence
Variations / Substitutions
Add chopped nuts – walnuts or pecans add crunch
Swap chocolate types – try dark, milk, or white chocolate
Mix in candies – like M&Ms or peanut butter chips
Use browned butter – for a deep nutty flavor
Add a sprinkle of sea salt on top before baking for contrast
Storage & Leftovers
Room Temp: Store cookies in an airtight container for up to 5 days
Fridge: Chilled dough can last up to 72 hours before baking
Freezer: Scoop and freeze cookie dough balls on a tray. Store in bags for up to 3 months
Bake from frozen: Add 1–2 minutes to the baking time—no need to thaw
FAQs
Why are my cookies flat?
This usually happens if the butter is too warm or the flour is under-measured.
Chill the dough if it’s too soft before baking.
Can I use salted butter?
Yes, just reduce or omit the added salt in the recipe.
Can I freeze the dough?
Absolutely! Scoop into balls, freeze, and bake straight from frozen as needed.
Why do I need both brown and white sugar?
Brown sugar adds moisture and chew, while white sugar helps with spreading and crisping the edges.
Can I use chocolate chunks instead of chips?
Yes! They melt beautifully and create larger gooey pockets.
Do I have to use a stand mixer?
It helps, but you can mix the dough by hand with a sturdy spatula.
Can I chill the dough overnight?
Definitely. Chilling enhances the flavor and texture—just cover tightly.
Final Thoughts
There’s something magical about a perfect homemade chocolate chip cookie—chewy, melty, buttery, and satisfying in every bite.
This recipe is everything a classic cookie should be, with simple steps and bakery-level results.
Bake a batch today and share the joy with someone you love (or keep them all for yourself—we won’t judge).
Classic Chocolate Chip Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ½ cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda sifted
- 1 tsp salt
- 2 cups semi-sweet chocolate chips reserve ¼ cup for topping
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment or Silpat.
- Beat butter, brown sugar, and white sugar until light and fluffy (5 min).
- Add eggs one at a time, then vanilla.
- Beat until combined.
- Whisk together flour, salt, and baking soda.
- Mix into wet ingredients in thirds.
- See full steps with tips & photos → https://p4pd.org/wp-admin/post.php?post=3984&action=edit
Notes
- Don’t overbake—the cookies will continue to cook on the baking sheet.
- For softer cookies, slightly underbake and let rest on the tray.
- Chill the dough for 30–60 minutes before baking for extra thick, chewy results.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
