Chocolate chip cookies are a classic treat that everyone knows and loves. They’re soft and chewy with just the right amount of crisp edges, loaded with gooey chocolate chips that melt in your mouth. There’s something so comforting about the smell of cookies baking, promising a sweet snack that hits the spot every time.
I’ve always loved making chocolate chip cookies because they’re a simple recipe that feels a little like magic. I like to bake a batch whenever I need a quick mood boost or want to make someone’s day better. One tip I’ve learned is to not overbake them—taking them out when the edges are set but the centers still look soft keeps them perfectly chewy once cooled.
My favorite way to enjoy chocolate chip cookies is fresh out of the oven with a cold glass of milk. Sometimes, I even pop one in the microwave for a few seconds before dunking it—it makes the chocolate even melty and dreamy. Whether it’s a cozy night in or a get-together with friends, chocolate chip cookies always bring a little happiness to the table.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level in your cookies. For a dairy-free option, try vegan butter or coconut oil, but coconut oil may change the flavor slightly.
Sugars: Both brown and granulated sugars add flavor and texture. Brown sugar keeps cookies moist and chewy, while granulated sugar helps with crisp edges. If needed, you can replace brown sugar with coconut sugar for a subtle caramel note.
Flour: All-purpose flour gives a balanced structure. For a gluten-free option, try a blend of almond flour and gluten-free flour, though texture will be softer.
Chocolate: I love using chunks for big melty pockets in each bite. If you prefer, classic chocolate chips work well too. Dark chocolate chunks add a richer, slightly bitter contrast.
How Can You Keep Chocolate Chip Cookies Soft and Chewy?
The secret is to watch your bake time closely and handle the dough gently.
- Don’t overmix the dough once you add the flour; this keeps cookies tender.
- Bake until edges are golden but centers are still soft—usually 9-11 minutes.
- Cool cookies on the sheet for a few minutes before moving them; this helps them set without drying out.
- For extra moisture, add an extra egg yolk or a tablespoon of cornstarch next time.
- Finally, sprinkle some flaky sea salt on top before baking. I find it balances sweetness and enhances the chocolate flavor beautifully.
Equipment You’ll Need
- Baking sheets – flat and sturdy ones help cookies bake evenly without warping.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easy.
- Mixing bowls – at least one large bowl to mix your dough comfortably.
- Electric mixer or hand whisk – makes creaming butter and sugar easier and faster.
- Spoon or cookie scoop – helps portion cookies evenly for uniform baking.
- Wire cooling rack – lets cookies cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Substitute white chocolate chips for a sweeter, creamier twist on the classic.
- Add chopped nuts like walnuts or pecans for extra crunch and nuttiness.
- Mix in dried fruit like cranberries or cherries for bursts of tartness.
- Sprinkle cinnamon or a pinch of espresso powder into the dough to deepen the flavor.
Classic Chocolate Chip Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups (340g) semisweet chocolate chunks or chips
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10 minutes to bake each batch. You’ll also want to let cookies cool for about 5 minutes on the baking sheet, plus another 10 minutes on a wire rack. So altogether, you’re looking at roughly 30–40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats. This keeps your cookies from sticking and makes cleaning up easier.
2. Mix the Butter and Sugars:
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar. Beat until the mixture looks creamy and fluffy — this will help give your cookies a nice texture.
3. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each. Then stir in the vanilla extract for some lovely flavor.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures everything is evenly mixed before adding to the wet ingredients.
5. Mix Wet and Dry Ingredients:
Gradually add the flour mixture to your butter mixture. Stir until just combined — you don’t want to overmix, or your cookies could get tough.
6. Add the Chocolate:
Fold in the chocolate chunks or chips evenly throughout your dough. For an extra fun chocolatey surprise, press a few chocolate chunks on top of each cookie before baking. You can also sprinkle some flaky sea salt on top for a nice balance between sweet and salty.
7. Scoop and Bake:
Drop rounded tablespoons of dough onto your prepared baking sheets. Leave about 2 inches between each cookie so they have room to spread. Bake for 9–11 minutes, or until the edges turn golden but the centers still look a bit soft. This keeps the cookies nice and chewy.
8. Cool and Enjoy:
Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely. Now you’re ready to enjoy your delicious chocolate chip cookies fresh and warm, especially with a cold glass of milk!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter at room temperature to ensure it creams properly with the sugars. If you only have frozen butter, thaw it in the fridge overnight and then let it sit at room temperature for about 30 minutes before baking.
Can I Substitute Chocolate Chips with Other Types of Chocolate?
Absolutely! You can use white chocolate chips, milk chocolate, or even chop up your favorite chocolate bars for chunks. Just keep the total amount roughly the same to maintain the balance in the dough.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread to the container—it helps maintain moisture!
Can This Dough Be Made Ahead?
Yes! You can refrigerate the cookie dough for up to 3 days before baking. Just let it come to room temperature slightly before scooping and baking for best results.
