The BEST Chocolate Chip Cookies – Soft, Chewy & Irresistible!
There’s nothing quite like the perfect chocolate chip cookie—golden-brown edges, a soft and chewy center, and melty chocolate in every bite. Whether you’re baking for a special occasion, a weekend treat, or just because, this tried-and-true recipe guarantees bakery-quality cookies right from your kitchen.
My Experience with Chocolate Chip Cookies
I’ve made countless batches of chocolate chip cookies over the years, tweaking and testing different methods to get the ultimate combination of texture and flavor. I found that the right balance of brown and white sugar is key, along with chilling the dough before baking to enhance the flavor and prevent excessive spreading. The result? Thick, chewy, chocolate-packed cookies that stay soft for days!
One of my favorite things about this recipe is its versatility. You can customize it to fit your taste—whether you prefer extra chocolate, a bit of crunch from nuts, or even a sprinkle of sea salt on top. Once you try this recipe, you’ll never go back to store-bought cookies!
Why You’ll Love This Recipe
✔️ Soft & Chewy Texture – Crisp edges, gooey center, and the perfect bite.
✔️ Easy to Make – Simple ingredients and foolproof steps.
✔️ Perfect Flavor Balance – The right mix of sugars, vanilla, and butter.
✔️ Loaded with Chocolate Chips – Because more chocolate = better cookies.
✔️ Great for Freezing – Make ahead and bake fresh anytime!
✔️ Customizable – Adjust ingredients for different flavors and textures.
How to Make the BEST Chocolate Chip Cookies
Find the full recipe with measurements in the recipe card below.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups chocolate chips (semi-sweet or dark chocolate chunks)
- Optional: ½ cup chopped walnuts or pecans
Instructions:
- Cream the Butter & Sugar: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the Eggs & Vanilla: Mix in the eggs one at a time, followed by the vanilla extract.
- Whisk the Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Combine Wet & Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients until fully combined.
- Fold in Chocolate Chips: Gently stir in the chocolate chips (and nuts, if using).
- Chill the Dough: Cover and refrigerate the dough for at least 30 minutes (or up to 24 hours) for the best flavor and texture.
- Preheat & Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop & Bake: Scoop dough into balls (about 2 tbsp each) and place on the baking sheet. Bake for 10-12 minutes, or until golden brown on the edges but soft in the middle.
- Cool & Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Tips for the BEST Chocolate Chip Cookies
- Chill the Dough – Prevents spreading and intensifies flavor.
- Use Room Temperature Ingredients – Ensures even mixing.
- Don’t Overbake – Take them out when the edges are set but the centers look slightly underdone.
- Mix Chocolate Types – A blend of semi-sweet and dark chocolate creates deeper flavor.
- Sprinkle with Sea Salt – Enhances the chocolate flavor!
- Use High-Quality Butter – The better the butter, the richer the flavor.
- Try Different Flours – Swap out some of the all-purpose flour for bread flour for an extra chewy texture.
Variations to Try
Want to switch things up? Try these fun twists:
- Peanut Butter Chocolate Chip Cookies – Replace ½ cup butter with peanut butter.
- Double Chocolate Cookies – Add ⅓ cup cocoa powder for a rich, fudgy version.
- Oatmeal Chocolate Chip Cookies – Replace 1 cup of flour with oats for a hearty texture.
- Salted Caramel Cookies – Swirl in ¼ cup caramel sauce before baking.
- Stuffed Cookies – Place a chocolate square or peanut butter cup in the center of each dough ball before baking.
What to Serve with Chocolate Chip Cookies
These cookies are delicious on their own, but even better with:
- A glass of cold milk – Classic pairing.
- Vanilla ice cream – Make an ice cream sandwich!
- A drizzle of melted chocolate – For extra indulgence.
- Coffee or hot cocoa – A cozy combination.
- A dollop of whipped cream – Because why not?
Frequently Asked Questions
Can I freeze cookie dough?
Yes! Scoop the dough into balls, freeze on a baking sheet, then store in a bag for up to 3 months. Bake from frozen, adding 1-2 extra minutes.
Why do I need to chill the dough?
Chilling solidifies the butter, preventing cookies from spreading too much and making them chewier and more flavorful.
What’s the best chocolate to use?
High-quality semi-sweet or dark chocolate works best. Try a mix of chips, chunks, and shavings!
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend, but expect a slightly different texture.
Can I store baked cookies?
Absolutely! Keep them in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to 3 months.
Can I make these cookies without eggs?
Yes! Replace each egg with ¼ cup unsweetened applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water, let sit for 5 minutes).
Final Thoughts
These BEST Chocolate Chip Cookies are everything you want in a classic cookie—soft, chewy, chocolate-packed, and absolutely delicious. Whether you bake a fresh batch for a cozy night in or stash some dough in the freezer for cookie cravings, this recipe is a must-have for any home baker.
With a few simple tricks and the right ingredients, you can make bakery-quality cookies right in your own kitchen. Give them a try, and I promise, they’ll become your go-to chocolate chip cookies!
Print
The BEST Chocolate Chip Cookies – Soft, Chewy & Irresistible !
- Total Time: 26 minutes
- Yield: 15 cookies 1x
Description
There’s nothing quite like the perfect chocolate chip cookie—golden-brown edges, a soft and chewy center, and melty chocolate in every bite. Whether you’re baking for a special occasion, a weekend treat, or just because, this tried-and-true recipe guarantees bakery-quality cookies right from your kitchen.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups chocolate chips (semi-sweet or dark chocolate chunks)
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Cream the Butter & Sugar: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the Eggs & Vanilla: Mix in the eggs one at a time, followed by the vanilla extract.
- Whisk the Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Combine Wet & Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients until fully combined.
- Fold in Chocolate Chips: Gently stir in the chocolate chips (and nuts, if using).
- Chill the Dough: Cover and refrigerate the dough for at least 30 minutes (or up to 24 hours) for the best flavor and texture.
- Preheat & Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop & Bake: Scoop dough into balls (about 2 tbsp each) and place on the baking sheet. Bake for 10-12 minutes, or until golden brown on the edges but soft in the middle.
- Cool & Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Chill the Dough – Prevents spreading and intensifies flavor.
- Use Room Temperature Ingredients – Ensures even mixing.
- Don’t Overbake – Take them out when the edges are set but the centers look slightly underdone.
- Mix Chocolate Types – A blend of semi-sweet and dark chocolate creates deeper flavor.
- Sprinkle with Sea Salt – Enhances the chocolate flavor!
- Use High-Quality Butter – The better the butter, the richer the flavor.
- Try Different Flours – Swap out some of the all-purpose flour for bread flour for an extra chewy texture.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.
