The best chocolate chip cookies are chewy in the center, slightly crisp around the edges, and full of chocolate in every bite. They’re simple to make and absolutely delicious.
An Easy Chocolate Chip Cookie Recipe
I’ve made these chocolate chip cookies for years. They remind me of the homemade cookies my grandmother baked every Christmas. Over time I adjusted the ratios and techniques until the cookies came out reliably soft in the middle and crisp at the edges. Now my kids make them too.
My family calls these the Best Chocolate Chip Cookies — soft, chewy, packed with chocolate, and made from straightforward pantry ingredients. If you prefer an even easier version, this dough also works well baked in a pan as cookie bars.
Ingredient Notes
Below is a quick overview of the ingredients used in this recipe. Exact amounts and measurements appear in the recipe card further down.
- Butter — Salted butter adds a touch more flavor; unsalted is fine too. Let it soften at room temperature for easy creaming.
- Sugar — A mix of granulated and brown sugar works best. Slightly more brown sugar helps keep the cookies soft and gives a richer flavor.
- Eggs — Use large eggs for structure and moisture.
- Vanilla — Pure vanilla extract enhances overall flavor.
- Flour — All-purpose flour gives the right texture and chew.
- Baking soda — Provides lift and helps the cookies spread correctly.
- Salt — Balances sweetness; sea salt is recommended for flavor.
- Cinnamon — A small amount adds warmth and depth.
- Chocolate chips — Semi-sweet chocolate chips are used here. Good-quality chocolate makes a noticeable difference.
How to Make Chewy Chocolate Chip Cookies
This recipe uses two mixing bowls: one for dry ingredients and one for creaming the butter and sugars. I prefer slightly more brown sugar than white sugar to keep the cookies soft and chewy.
Mix the dry ingredients in one bowl. In a second, larger bowl, cream the softened butter with both sugars and the vanilla until smooth. Add the eggs one at a time, beating briefly after each addition. Gradually add the dry ingredients and mix just until combined — avoid overworking the dough.
Stir the chocolate chips in by hand so the pieces remain intact. Chill the dough for 15–30 minutes if your kitchen is warm; chilling helps the cookies hold their shape during baking.
Scoop heaping tablespoon-sized portions of dough onto baking sheets lined with parchment paper or a silicone mat. Leave about 2 inches between mounds. Press each mound down slightly for more even baking, but do not flatten completely.
Bake at 350°F until the edges are just lightly golden and the centers still look soft, about 10–12 minutes depending on your oven. The cookies will continue to set as they cool, so avoid overbaking. Remove from the oven, let them rest a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
When finished, you’ll have warm, gooey, chocolatey cookies: soft in the center and slightly crisp at the edges. They’re perfect with a tall glass of cold milk, cocoa, or coffee.
Recipe Tips
Do not overmix the dough — mixing until just combined prevents tough cookies.
Chill the dough if your kitchen is warm; if your kitchen is cool, chilling is optional.
Bake on a cool, ungreased sheet; parchment paper or a silicone mat prevents sticking and promotes even browning.
Do not overbake. Look for lightly golden edges with a soft center.
Cookie dough freezes well. Freeze scooped dough balls in a single layer, then store in a freezer bag for up to three months. Bake from frozen, adding a minute or two to baking time if needed.
Storage
Allow cookies to cool completely before storing. Place cooled cookies in an airtight container at room temperature for 3–4 days. Adding a slice of sandwich bread to the container can help keep them soft longer. To store dough, freeze the scooped balls in a freezer bag for up to three months and bake directly from frozen for about 12–15 minutes.
More Cookie Ideas
If you love chocolate chips, try swapping in oats for an oatmeal-chocolate-chip variation, folding in chopped candy for a holiday twist, or using extra cocoa in the dough for double-chocolate cookies. You can also add flaky sea salt to the tops of warm cookies for a delicious sweet-salty contrast.
Best Chocolate Chip Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 cup brown sugar, firmly packed
- ½ cup granulated sugar
- 1 cup butter, slightly softened
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, salt, cinnamon, and baking soda; set aside.
- In a large bowl, cream the butter with both sugars and the vanilla until soft and smooth.
- Add the eggs one at a time, beating briefly after each. Gradually add the flour mixture and mix until just blended.
- Stir in the chocolate chips. Refrigerate dough 15–30 minutes if desired. Drop tablespoon-sized balls onto prepared sheets, leaving about 2 inches between them.
- Press each dough mound down slightly and bake at 350°F for 10–12 minutes, or until the edges are just slightly brown. Do not overbake.
- Remove from oven, let cool briefly on the sheet, then transfer to a rack to cool completely.
Notes
- Avoid overmixing to prevent spread and toughness.
- Chill dough if your kitchen or dough becomes too warm.
- Use parchment paper or silicone baking mats for best results.
- For perfectly round cookies, gently swirl a drinking glass around each warm cookie while they are still soft.
- Freeze scooped dough for quick baking later. Bake from frozen for about 12–15 minutes.
- Top with extra chips, flaky salt, or seasonal candies as desired.
Nutrition
Calories: 170 kcal · Carbohydrates: 20 g · Protein: 1 g · Fat: 9 g · Saturated Fat: 5 g · Cholesterol: 23 mg · Sodium: 118 mg · Fiber: 1 g · Sugar: 12 g
Nutrition information is an approximation.
Additional Info
Course: Dessert · Cuisine: American
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