Best Chocolate Chip Cookies

This classic chocolate chip cookie recipe delivers perfect results every time, with a soft, chewy center and crisp edges that will satisfy any sweet tooth. The simple ingredients and straightforward process make these cookies a reliable favorite for both new and experienced bakers.

I developed this recipe after years of disappointing chocolate chip cookies that were either too flat, too puffy, or too crunchy. These cookies have become my signature dessert at family gatherings, and even my mother in law who rarely eats sweets asks for them specifically.

Ingredients

• Salted butter: adds richness and enhances all the flavors in the cookie
• Granulated sugar: provides sweetness and helps create those crispy edges
• Light brown sugar: brings moisture and a subtle molasses flavor for depth
• Pure vanilla extract: elevates the overall flavor profile look for real extract not imitation
• Large eggs: bind everything together and add structure to the cookies
• All purpose flour: creates the perfect texture not too cakey not too thin
• Baking soda: helps the cookies rise and spread properly during baking
• Baking powder: works with the baking soda for the ideal rise and texture
• Sea salt: balances the sweetness and enhances the chocolate flavor
• Chocolate chips: create those perfect melty pockets throughout each cookie

Step by Step Instructions

Prepare Your Equipment:

Preheat your oven to 375°F and line three baking sheets with parchment paper. This temperature is crucial for achieving that perfect balance of crisp exterior and soft interior. The parchment prevents sticking and ensures even browning.

Mix Dry Ingredients:

Combine flour, baking soda, baking powder, and salt in a medium bowl. Whisking these ingredients separately ensures they are evenly distributed throughout the dough, which means consistent texture in every cookie.

Cream Butter and Sugars:

Beat the softened butter with both sugars until light and fluffy, about 2 3 minutes. This step incorporates air into the mixture, which helps create that tender crumb. Make sure your butter is truly softened but not melted for the best results.

Add Wet Ingredients:

Mix in eggs and vanilla extract until the mixture becomes lighter in color and texture, about 1 minute. The eggs provide structure while the vanilla enhances all the flavors in the cookie.

Combine Dry and Wet Mixtures:

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing at this stage can develop too much gluten, resulting in tough cookies instead of tender ones.

Fold in Chocolate Chips:

Add chocolate chips and stir until evenly distributed throughout the dough. This ensures every bite has the perfect amount of chocolate. You can use a spatula for this step to avoid overmixing.

Form Cookie Dough Balls:

Scoop 2 3 tablespoons of dough and roll into balls. Place them evenly spaced on your prepared baking sheets. Larger cookies will spread more and have a better texture contrast between edges and center.

Bake to Perfection:

Bake in the preheated oven for 8 10 minutes, removing them when they are just barely turning brown at the edges. They will look slightly underdone in the center, which is exactly what you want.

Cool Properly:

Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack. This resting period allows them to firm up enough to move without breaking, while completing the internal cooking process.

Save This

The quality of your vanilla extract makes a significant difference in these cookies. I once splurged on a premium Madagascar vanilla and received more compliments than ever before. That small investment elevated these already delicious cookies to something truly memorable that had everyone asking for my secret ingredient.

Storage Tips

These cookies maintain their freshness for up to 5 days when stored in an airtight container at room temperature. The key is allowing them to cool completely before storing, as any residual heat creates condensation that can make them soggy. For longer storage, place them in a freezer safe container with parchment between layers and freeze for up to 2 months. To refresh slightly stale cookies, warm them in a 300°F oven for 3 minutes.

Ingredient Substitutions

While this recipe is perfect as written, you can customize it to suit dietary needs or what you have on hand. Unsalted butter works fine just add an extra ¼ teaspoon of salt. For a deeper flavor profile, dark brown sugar can replace light brown sugar. Gluten free bakers can substitute an all purpose gluten free flour blend with excellent results. Chocolate chunks, chopped chocolate bars, or a mix of different chips can replace standard chocolate chips for unique flavor combinations.

Make Ahead Options

The convenience of this recipe extends to its make ahead possibilities. You can prepare the dough up to 3 days in advance and store it covered in the refrigerator. For longer storage, portion the dough into balls and freeze them on a baking sheet before transferring to a freezer bag. Frozen dough can be baked straight from the freezer at 350°F for about 15 minutes, making fresh cookies possible at a moment's notice perfect for unexpected guests or late night cravings.

Common Queries

→ How do I keep cookies soft and chewy?

Avoid overbaking and remove them from the oven when just golden at the edges. Cooling on the pan for a few minutes helps retain a chewy texture.

→ Can I substitute ingredients for dietary needs?

Yes, use gluten-free flour, coconut oil or vegan butter, and egg replacers to suit vegan or gluten-free preferences.

→ How can I freeze cookie dough for later?

Roll dough into balls, freeze in a single layer, then store in an airtight container. Bake from frozen by adding a few extra minutes to baking time.

→ What type of chocolate works best?

Semi-sweet, milk, or dark chocolate chips are all great. Chopped chocolate and chocolate chunks also melt beautifully and add varied texture.

→ What’s the secret for the best texture?

Removing cookies while they still look slightly underbaked ensures a soft, chewy middle once cooled.

→ How should I store these cookies?

Store in an airtight container at room temperature for up to five days, or freeze for longer storage.