Name: The Best Chocolate Chip Cookies
Prep time: 15 min
Cook time: PT-490560H16M8S
Total time: PT-490560H16M8S
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 3/4 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups semi-sweet chocolate chips (or mix of milk and dark)

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These chocolate chip cookies are everything I want in a cookie—crispy edges, chewy centers, melty chocolate in every bite, and that irresistible homemade flavor. They’re simple to make, comforting, and always a hit, whether I bake them for family, friends, or just to treat myself.

Why I Love This Recipe

I love this cookie recipe because it strikes the perfect balance between soft and chewy. I don’t need any fancy ingredients or complicated steps, and I get consistent, bakery-style results every time. The dough is rich and buttery, the chocolate chips are generous, and the cookies stay soft for days. Plus, the smell that fills my kitchen while they bake is absolutely unbeatable. The Best Chocolate Chip Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Semi-sweet chocolate chips (or a mix of milk and dark, if I prefer)

Directions

I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a bowl, I whisk together the flour, baking soda, and salt.
In a separate large bowl, I cream the butter with both sugars until light and fluffy.
I beat in the eggs one at a time, then add the vanilla extract.
Gradually, I mix in the dry ingredients until the dough just comes together.
I fold in the chocolate chips until evenly distributed.
Using a cookie scoop or spoon, I drop dough balls onto the prepared baking sheet, spacing them a couple of inches apart.
I bake for 10–12 minutes, or until the edges are golden and the centers still look slightly soft.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and Timing

This recipe makes about 24 medium-sized cookies.
Prep Time: 15 minutes
Bake Time: 10–12 minutes
Total Time: 25–30 minutes

Variations

Sometimes I like to switch things up by adding chopped nuts like walnuts or pecans. I’ve also used white chocolate chips or even chunks of my favorite chocolate bar for extra richness. A sprinkle of sea salt on top right before baking adds a gourmet touch that I love. If I want thicker cookies, I chill the dough for 30 minutes before baking.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, I sometimes add a slice of bread in the container—it really works. For longer storage, I freeze the baked cookies or even the raw dough balls. When I want a fresh cookie, I just pop one in the microwave for 10–15 seconds to bring back that warm, gooey texture. The Best Chocolate Chip Cookies

FAQs

How do I get soft and chewy cookies?

Using more brown sugar than white sugar helps keep the cookies soft and chewy. I also avoid overbaking—taking them out when they still look slightly underdone ensures a soft center once they cool.

Can I chill the dough before baking?

Yes, chilling the dough for 30 minutes or more can help prevent spreading and gives a thicker, chewier cookie. I chill the dough when I have time for the best texture.

Can I freeze chocolate chip cookie dough?

Absolutely. I freeze the dough in pre-scooped balls on a tray, then transfer them to a freezer bag. They can go straight from the freezer to the oven with just a couple of extra minutes of baking time.

What kind of chocolate chips work best?

I usually go with semi-sweet chips, but I also love mixing milk and dark chocolate. Chopped chocolate gives more melty pools, while chips give a classic look and bite.

Why did my cookies come out flat?

Flat cookies could mean the butter was too soft or the dough was overmixed. I also make sure not to skip chilling the dough if my kitchen is warm—that can make a big difference.

Conclusion

The Best Chocolate Chip Cookies are a timeless classic that I keep coming back to. They’re easy to make, endlessly customizable, and taste like comfort in every bite. Whether I bake them for a special occasion or just because I’m craving something sweet, these cookies never let me down.