If you’ve been on a quest for that perfect chocolate chip cookie recipe, the one that consistently delivers amazing taste and texture without any fuss, then I’m thrilled to tell you, your search might just be over.
I’ve spent years in my home kitchen, tweaking and testing, all in pursuit of a truly reliable, easy chocolate chip cookie. And this, my friends, is it.
So many recipes out there call for chilling the dough, or use “funny ingredients” that you don’t always have on hand.
My goal was simple: a straightforward, incredibly delicious, doughy yet fully cooked chocolate chip cookie that turns out perfectly every single time.
And after much happy experimentation, I’m confident this recipe hits all the right notes. It’s the one I make for family, for friends, and honestly, just for myself when a cookie craving strikes!
What Makes This My Go-To Chocolate Chip Cookie Recipe?
I believe the best recipes are the ones you can count on, and this one has never let me down. Here’s why I think you’ll love it too:
- Absolutely No Funny Business: We’re talking basic pantry staples here. No need to hunt down special flours or extracts. Just good, honest ingredients.
- Speedy and Simple: One of the best parts? There’s absolutely no chilling time required for the dough. This means you can go from “I want cookies” to “Mmm, warm cookies” much faster. This is a huge win in my book!
- Texture Heaven: These cookies nail that ideal balance. They are delightfully crispy around the edges, wonderfully chewy in the center, and boast that slightly doughy quality we all adore, all while being perfectly baked through. They are perfectly buttery and sweet, too.
- Foolproof Results: I’ve shared this recipe countless times, and even beginner bakers have reported fantastic success. Follow the steps, and you’re pretty much guaranteed a batch of out-of-this-world delicious cookies.
The Ingredients You’ll for Chocolate Chip Cookie Recipe
For this classic chocolate chip cookie recipe, the quality of your ingredients, even simple ones, can make a difference. Here’s what you’ll need:
- Salted Butter: I always use salted butter. Make sure it’s properly softened – you should be able to press it gently with your finger and leave an indent, but it shouldn’t be greasy or melted. This is so important for the creaming process.
- Granulated Sugar and Light Brown Sugar: The combination is key. Granulated sugar helps with those crisp edges, while packed light brown sugar brings moisture, chewiness, and a lovely hint of molasses flavor.
- Large Eggs: These act as a binder and add richness. I find room temperature eggs incorporate more easily into the batter.
- Pure Vanilla Extract: A non-negotiable for me! It really elevates the overall flavor.
- All-Purpose Flour: Good old all-purpose flour works perfectly. The trick, as I’ll explain, is in how you measure it.
- Baking Soda and Baking Powder: Our leavening agents! These give the cookies their lift and texture. Always check they’re fresh; old leaveners can lead to flat cookies.
- Sea Salt: I prefer fine sea salt. It beautifully balances the sweetness.
- Chocolate Chips: Two full cups! Yes, it’s generous, but it ensures lots of melty chocolate in every single bite. Semi-sweet chocolate chips are my standard, but chocolate chunks or chopped chocolate bars (milk, dark, or a mix) are fantastic too.
Essential Baking Tools
You likely have most of these already:
- Standard measuring cups and spoons
- A couple of mixing bowls
- A stand mixer or a reliable hand mixer (creaming butter and sugar is much easier with one)
- A sturdy spatula
- At least two or three baking sheets
- Parchment paper (a must for easy cleanup and preventing sticking)
- A cookie scoop (I can’t recommend this enough for uniform cookies!)
How to Make Chocolate Chip Cookies
Ready to bake some amazing cookies? Here’s how, step by step:
- Heat Oven & Prep Pans: Turn your oven on to 375°F (190°C). Put parchment paper on your baking sheets. (This helps with cleanup!)
- Mix Dry Stuff: Grab a medium bowl. Put in the flour, baking soda, baking powder, and salt. Whisk them all together. (Quick tip: For the flour, spoon it into your measuring cup, then make it flat with a knife. Don’t scoop right out of the bag – that makes cookies too heavy.)
- Cream Butter & Sugars: In a bigger bowl, use your mixer. Beat the soft butter with the white sugar and the packed light brown sugar. Keep beating until it looks light and fluffy, about 2 or 3 minutes. This makes your cookies nice and soft.
- Add Eggs & Vanilla: Put in the eggs, one at a time. Beat the mix well after each egg. Then, stir in the vanilla.
- Mix It All Together: Slowly add the flour mix to the butter and sugar mix. Use a low speed on your mixer, or just stir with a spatula. Stop as soon as you don’t see any more dry flour. If you mix too much, cookies can get tough!
- Add Chocolate Chips: Gently stir in your chocolate chips. Make sure they’re mixed all through the dough. The cookie dough should be pretty easy to handle now.
- Scoop Your Dough: A cookie scoop is really handy here (the kind that holds about 2 or 3 tablespoons). Scoop the dough and roll it into balls. Put the dough balls on your baking sheets. Leave about 2 inches of space between them.
- Bake Them Up: Put the cookies in your hot oven. Bake for 8 to 10 minutes. Super important tip: Don’t bake them for too long! They should still look a little soft and doughy in the middle when they come out. The edges will just be a little golden brown. Seriously, this is the secret!
- Let Them Cool Down: After you take the cookies out of the oven, let them sit on the hot baking sheet for 5 minutes. They’ll get a bit firmer. Then, carefully put them on a wire rack to cool all the way. (But hey, eating one warm is always a good idea!)
Freeze Your Cookie Dough Like a Pro
I always make a full batch of chocolate chip cookies and freeze some dough—it’s a lifesaver!
How to Freeze:
Roll the dough into balls, place them on a parchment-lined baking sheet (close, but not touching), and freeze for 30–60 minutes. Once firm, transfer to an airtight container or freezer bag. They’ll keep for up to 2 months.
How to Bake:
- Thaw First (my go-to): Let dough sit at room temp for 1–2 hours, then bake at 375°F for 8–10 minutes.
- Bake from Frozen: Place on a baking sheet, pop them in as the oven preheats to 350°F. Bake for ~15 minutes. They’ll be a little extra golden but still delicious!
Storing Your Baked Chocolate Chip Cookies
Keep your delicious cookies fresh by storing them in an airtight container at room temperature. They should stay lovely for up to 5 days. You can also freeze the baked cookies for up to 2 months.
Tips from My Kitchen to Yours
- Butter Temperature is Key: I can’t stress this enough. Softened, not melted. It really affects the spread and texture.
- Don’t Rush the Creaming: That step builds the foundation for a good cookie.
- Fresh Leaveners: If your baking soda or baking powder are old, your cookies might end up flat. It’s always good to check the expiration dates.
Conclusion
This easy chocolate chip cookie recipe has brought so much joy (and so many delicious smells!) to my home.
I truly believe that baking for others, or even just for yourself, is a wonderful way to spread a little happiness.
I hope you’ll give these cookies a try and they become a favorite in your home too.
What are your must-have qualities in a chocolate chip cookie? Are you team crispy, chewy, or soft? I’d love to hear your thoughts in the comments below!
Chocolate Chip Cookie Recipe
Ingredients
Equipment
Method
- Preheat oven to 375 degrees F. Line three baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream together softened butter, granulated sugar, and light brown sugar with a mixer until light and fluffy.
- Beat in eggs one at a time, then beat in vanilla.
- Gradually add dry ingredients to wet, mixing on low until just combined. Do not overmix.
- Stir in chocolate chips.
- Roll 2–3 tablespoons of dough into balls and place on prepared baking sheets, spaced apart.
- Bake for 8–10 minutes. Cookies will look slightly underdone; this is key.
- Let sit on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- Do Not Overbake: Essential for gooey centers! They firm up as they cool.
- Measure Flour Correctly: Spoon flour into measuring cup and level; do not scoop from bag.
- Frozen Dough:
Thaw First: Thaw dough balls at room temp for 1–2 hours, then bake as directed.
Bake Frozen: Place frozen dough on sheet, put in oven during preheat to 350°F. Bake for ~15 mins. - Storage: Store in an airtight container at room temperature for up to 5 days or freeze baked cookies for up to 2 months.