The Best Chocolate Chip Cookie Recipe

This chocolate chip cookie recipe makes soft, chewy cookies with crisp golden edges and gooey chocolate centers. The dough comes together in about 15 minutes and bakes in under 12 minutes, delivering classic bakery-style texture at home.

With the right balance of brown sugar, butter, and chocolate chips, these cookies stay tender and flavorful every time.

There’s a reason chocolate chip cookies never go out of style. The smell of butter and sugar baking in the oven, the way the chocolate melts into soft pools, the golden edges just beginning to crisp – it’s comfort in its purest form.

This homemade chocolate chip cookie recipe is the one you make once… and then keep forever.

Quick Summary

• Texture: Soft centers with crisp golden edges
• Time: About 20 minutes total
• Key technique: Slight underbaking and proper sugar balance
• Best for: Classic bakery-style chocolate chip cookies at home

What Makes a Chocolate Chip Cookie Truly Perfect?

Texture is everything in a great batch of chocolate chip cookies. The balance between crisp golden edges and a soft, chewy center depends on ingredient ratios, mixing method, and baking time.

Brown sugar adds moisture and chewiness, while white sugar helps create those lightly crisp edges. Properly creamed butter traps air, giving the cookies structure without making them cakey.

Baking time is just as important. Slightly underbaking ensures the centers stay soft as they continue setting on the hot baking sheet after removal from the oven.

Even small adjustments – like chilling the dough or weighing the flour – can transform good cookies into bakery-style chocolate chip cookies with perfect texture every time.

The Science Behind Chewy Cookies

Chewy chocolate chip cookies rely on moisture retention and sugar composition.

• Brown sugar contains molasses, which adds moisture and creates a softer texture.
• Higher moisture levels slow down gluten tightening, keeping the center tender.
• Slight underbaking allows residual heat to finish setting the cookie without drying it out.

More brown sugar than white sugar typically produces a softer, chewier cookie.

During baking, the Maillard reaction is responsible for the golden color and complex flavor development in cookies, creating those slightly crisp edges and rich caramelized notes.

Using room temperature butter ensures proper creaming, which traps air and gives the cookies lift without making them cakey.

Measuring flour correctly is crucial – too much flour is one of the most common reasons cookies turn out dense instead of chewy. According to King Arthur Baking, properly measuring flour (ideally by weight) ensures consistent texture and structure in baked goods.

Professional bakeries often rest cookie dough overnight because it allows the flour to fully hydrate and the flavors to deepen. While not required, this extra rest time produces richer, more complex chocolate chip cookies.

Humidity and kitchen temperature can also affect cookie dough. In warmer environments, chilling becomes even more important to prevent excessive spreading.

Chill vs No Chill: Does It Matter?

Chilling cookie dough changes both structure and flavor.

• As the dough rests, flour hydrates more fully, improving texture.
• Fat firms up, reducing excessive spread during baking.
• Flavor deepens as sugars and proteins interact over time.

Chilling is not mandatory for this recipe, but it can enhance structure and reduce spreading, especially in warm kitchens.

Chewy vs Crispy vs Thick – What Changes?

Small adjustments in ingredient ratios and baking time can dramatically change the final texture of chocolate chip cookies.

For chewier cookies:
Use slightly more brown sugar than white sugar and underbake slightly.

For crispier cookies:
Increase white sugar slightly and bake a minute longer.

For thick bakery-style cookies:
Chill the dough thoroughly and use larger portions of dough when baking.

Understanding these small shifts allows you to customize this chocolate chip cookie recipe to your exact preference. Small ratio adjustments change spread, texture, and structure more than most people realize.

Why This Chocolate Chip Cookie Recipe Works

• Brown sugar adds moisture and chewiness, while white sugar helps create crisp edges.
• Room temperature butter blends evenly, preventing greasy spread.
• Proper flour measurement controls structure, so spoon and level instead of scooping directly.
• Slight underbaking keeps the centers soft, as the cookies continue to set on the baking sheet.

Ingredients for Homemade Chocolate Chip Cookies

These simple pantry ingredients are carefully balanced to create soft centers, crisp edges, and rich chocolate flavor. Each one plays a specific role in texture, structure, and overall taste.

• 1 cup (225g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (165g) packed brown sugar (for chewiness!)
• 2 large eggs
• 1 tsp vanilla extract
• 2 ¼ cups (280g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups (350g) chocolate chips (semi-sweet or milk)

Unsalted butter gives you better control over salt balance, especially when aiming for bakery-style flavor.

Kitchen Tools Needed for Chocolate Chip Cookies

Having the right tools makes this chocolate chip cookie recipe easier and ensures consistent results every time.

• Mixing Bowls: You need at least one large bowl for mixing the cookie dough.
• Electric Mixer or Whisk: An electric hand mixer or stand mixer creams the butter and sugars together perfectly. You can use a sturdy whisk, but it requires more arm strength.
• Measuring Cups and Spoons: For measuring both dry and liquid ingredients accurately.
• Spatula: A rubber spatula scrapes the bowl to incorporate all ingredients and helps fold in the chocolate chips.
• Baking Sheets: You need one or two rimless cookie sheets for baking.
• Parchment Paper or Silicone Baking Mat: This prevents the cookies from sticking and makes cleanup very easy.
• Wire Cooling Rack: This is essential for letting the cookies cool evenly after they come out of the oven.
• Cookie Scoop (Optional): Using a cookie scoop ensures even size, which helps cookies bake uniformly without overbrowning smaller portions.

Key Techniques for Perfect Cookies

• Use room temperature butter, not melted
• Measure flour carefully (spoon and level or weigh)
• Slightly underbake for soft centers
• Chill dough if your kitchen is warm
• Let cookies rest on the baking sheet before transferring

How to Make Chocolate Chip Cookies

How to make chocolate chip cookies in 5 steps:

1. Cream butter and sugars until light and fluffy.
2. Add eggs and vanilla extract.
3. Mix dry ingredients separately, then combine.
4. Fold in chocolate chips evenly.
5. Scoop dough balls and bake until edges are golden.

Step 1: Prep

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Step 2: Cream Butter & Sugars

Beat butter, granulated sugar, and brown sugar until fluffy.

Step 3: Add Wet Ingredients

Mix in eggs one at a time, then vanilla. The dough should look like liquid gold (or close enough).

Step 4: Dry Ingredients

Whisk flour, baking soda, and salt in a separate bowl. Gradually add to the wet ingredients. Don’t overmix, this isn’t arm day at the gym.

Step 5: Chocolate Chips

Fold in chocolate chips. Reserve a handful to press on top of dough balls for bakery-worthy looks.

Step 6: Bake

Drop dough by rounded tablespoons onto sheets, 2 inches apart. Bake 10-12 minutes until edges are golden but centers look slightly underbaked (this keeps them soft!).

Step 7: Cool

Let cookies rest on the pan for 5 minutes, this is the hardest part. Transfer to a wire rack.

Pro Tips for the Best Chocolate Chip Cookies

• Butter temp: Softened, not melted! Press it, your finger should leave a dent.
• Chill for thickness: Refrigerate dough 30 minutes before baking for thicker cookies.
• Customize: Swap chocolate chips for M&Ms, nuts, or even a sprinkle of sea salt.
• Flour tip: Spoon and level flour (or weigh it) for consistent chewy texture.

Variations (Bakery-Style Twists)

Once you master this chocolate chip cookie recipe, it becomes your base for endless bakery-style variations.

Sea Salt + Dark Chocolate
Swap semi-sweet chips for dark chocolate chunks and sprinkle flaky sea salt on top before baking. The contrast makes the flavor deeper and more indulgent.

Extra Thick & Chunky
Use chocolate chunks instead of chips and chill the dough at least 1 hour. Slightly underbake for that gooey center.

For even thicker bakery-style cookies, use larger scoops and chill the dough longer before baking.

Nutty Classic
Add ½ cup chopped walnuts or pecans for crunch and a slightly toasted flavor.

Brown Butter Upgrade
Brown the butter before mixing for a richer, caramel-like depth that makes these cookies taste like they came straight from a bakery case.

Ingredient Substitutions for Chocolate Chip Cookies

This chocolate chip cookie recipe is flexible and can be adapted depending on what you have available.

Butter substitutes
You can replace part of the butter with shortening for slightly thicker cookies, though flavor may be less rich.

Sugar adjustments
Increasing brown sugar slightly will produce softer cookies, while increasing white sugar results in crispier edges.

Chocolate swaps
Chocolate chunks create larger pockets of melted chocolate, while mini chips distribute more evenly throughout the dough.

Flour alternatives
All-purpose flour works best for classic texture, but a partial swap with bread flour can increase chewiness due to higher protein content.

Storage & Freezing

Chocolate chip cookies store beautifully when handled properly.

Room Temperature:
Keep baked cookies in an airtight container for up to 4 days. Add a slice of bread inside the container to help maintain softness.

Refrigerator:
Store up to 1 week for longer freshness.

Freezing Baked Cookies:
Freeze in a sealed container for up to 2 months. Let thaw at room temperature.

Freezing Cookie Dough:
Scoop the dough into balls and freeze on a tray. Once solid, transfer to a freezer bag. Bake directly from frozen, adding 1–2 extra minutes to the baking time.

Having cookie dough ready in the freezer means warm, freshly baked chocolate chip cookies anytime.

Troubleshooting & Common Mistakes

Even a reliable cookie recipe can shift with small changes in temperature, measuring, and timing. Use these quick fixes to get the texture you want every time.

Cookies spread too much → Butter was too warm or dough wasn’t chilled. Chill 30 minutes.

Cookies turned cakey → Too much flour or overmixing after adding flour. Spoon & level, mix just until combined.

Not chewy enough → Too much white sugar or baked too long. Increase brown sugar slightly, pull earlier.

Cookies got hard after cooling → Overbaked. Remove when centers still look slightly soft.

Uneven baking → Sheets too dark or oven runs hot. Rotate pans halfway.

Dough spreading before baking → Baking on a hot sheet. Cool the sheet fully between batches.

Dense cookies → Too much flour or old leavener. Weigh flour; check baking soda freshness.

Dark baking sheets absorb more heat and can cause cookies to brown faster on the bottom. If your cookies bake unevenly, try using a light-colored aluminum sheet.

FAQ – Chocolate Chip Cookie Recipe

Can I chill the dough overnight?
Yes. Chilling overnight actually improves flavor and texture, giving you thicker, more flavorful cookies.

Can I freeze the dough?
Absolutely. Freeze portioned dough balls and bake straight from frozen when needed.

How do I make bakery-style large cookies?
Use a large cookie scoop (3 tablespoons of dough) and bake 1–2 minutes longer.

Why are my cookies flat?
Usually this happens from overly soft butter, skipping chill time, or an oven that hasn’t fully preheated.

How Many Calories in a Chocolate Chip Cookie?
Each cookie contains approximately 180 calories, as shown in the nutrition panel below.

This chocolate chip cookie recipe has been tested to ensure consistent spread, balanced sweetness, and soft centers in every batch.

Continue to Content

Chocolate Chip Cookie Recipe

Yield: 24 cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Soft and chewy chocolate chip cookies with golden crisp edges and rich melted chocolate chips. A classic bakery-style recipe that delivers consistent results every time.

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Ingredients

• 1 cup (225g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (165g) packed brown sugar (for chewiness!)
• 2 large eggs
• 1 tsp vanilla extract
• 2 ¼ cups (280g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups (350g) chocolate chips (semi-sweet or milk)

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Cream butter, granulated sugar, and brown sugar until light and fluffy.
3. Add eggs one at a time, then mix in vanilla extract.
4. In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients and mix just until combined.
5. Fold in chocolate chips evenly.
6. Scoop dough into tablespoon-sized portions and place 2 inches apart on prepared baking sheets. Bake 10–12 minutes until edges are golden and centers look slightly soft.
7. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Notes

• For best results, use room temperature butter — soft but not melted. Proper creaming helps create light, chewy cookies with structure.
• If you prefer thicker cookies, chill the dough for at least 30 minutes before baking. Overnight chilling enhances flavor even more.
• Always measure flour carefully. Spoon and level or weigh your flour to avoid dense cookies.
• Remove cookies from the oven when the centers still look slightly soft. They will continue setting as they cool on the baking sheet.
• For bakery-style presentation, press a few extra chocolate chips on top of each dough ball before baking.
• For consistently perfect results, allow the baking sheet to cool completely between batches.

Nutrition Information:

Yield: 24 cookies Serving Size: 1 cookie
Amount Per Serving:Calories: 180Total Fat: 9gCarbohydrates: 24gSugar: 15gProtein: 2g

Nutrition information is provided as an estimate only and may vary based on specific ingredients, brands, and portion sizes used. This information should not be considered medical or nutritional advice.

More Cookie Recipes You’ll Love

If you love this chocolate chip cookie recipe, you might also enjoy exploring other homemade cookie favorites:

• If you love deep caramelized flavor, try these brown butter chocolate chip cookies for an even richer twist on the classic.
• For a heartier variation, these oatmeal chocolate chip cookies add chewiness and texture while keeping that classic chocolate flavor.
• Looking for something slightly softer and fruit-forward? These banana cookies offer a naturally sweet alternative.
• If you enjoy soft centers and lightly crisp edges, snickerdoodle cookies bring a cinnamon-sugar twist to your cookie rotation.
• For nutty richness and bold flavor, peanut butter cookies are another classic worth baking.

Each recipe brings a slightly different texture, flavor, or twist – perfect for building your own cookie collection.

Final Thoughts

There’s something timeless about a warm chocolate chip cookie-crisp at the edges, soft in the center, and full of melted chocolate. Bake them for a quiet afternoon or share them fresh from the oven, and you’ll see why this classic never goes out of style. This chocolate chip cookie recipe is built on balanced ratios and simple technique, making it reliable batch after batch.