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I’ve made this recipe so many times I can’t count! These Chocolate Chip Cookies are a classic favorite! They are soft, chewy, and packed with chocolate chips in every bite. Perfect for satisfying your sweet tooth or sharing with family and friends.
This simple chocolate chip cookie recipe really makes the BEST cookies! I love making them when the kids come over, or for parties or get togethers. They are always a hit!
Whether you’re baking for a weekend treat, a holiday dessert table, or just because, these chocolate chip cookies are perfect. They bake up golden brown on the edges and soft in the center every time!
Classic chocolate chip cookies are timeless treats that never go out of style, just like chewy Rice Krispie treats or soft baked sugar cookies. They’re the kind of desserts that bring instant comfort, whether fresh out of the oven or packed in a lunchbox.
Ingredients You Will Need
- all purpose flour- Provides the perfect structure.
- baking soda- Helps the cookies rise.
- kosher salt- Balances the sweetness.
- granulated sugar- Adds sweetness and texture.
- light brown sugar, packed- Adds moisture and a caramel-like flavor.
- unsalted butter- Creates a rich, buttery taste.
- vanilla extract- Enhances the cookie flavor- especially like this homemade vanilla!
- egg- Helps bind the dough.
- semi-sweet chocolate chips- Loads every bite with chocolate goodness.
How to Make Chocolate Chip Cookies
STEP 1: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or lightly grease.
STEP 2: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
STEP 3: In a large bowl, (I used a stand mixer, but an electric mixer works too!) cream together granulated sugar, brown sugar, butter, vanilla extract, and egg until well combined.
STEP 4: Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until a soft dough forms.
STEP 5: Stir in the chocolate chips until evenly distributed throughout the dough.
STEP 6: Use a cookie scoop or large spoon to scoop out the dough and then drop onto the prepared baking sheet. Leave at least one inch of space between cookies.
STEP 7: Bake for 10-12 minutes, or until the edges are golden brown. Let cookies rest on the baking sheet for 1-2 minutes, then transfer to a wire rack with a spatula.
Variations
- Make them Nutty: Mix in chopped pecans, walnuts, or macadamia nuts.
- Add a Salty Touch: Add crushed pretzels to the chocolate chip cookie dough so you get bites of sweet and salty mixed together.
- Make them Savory: Add finely crushed bits of crispy maple bacon to the dough for a sweet and savory combination! Chocolate and bacon actually go really well together!
Tips
- Don’t overbake- The centers should look slightly soft and the edges lightly golden brown when you take them out.
- Use room temperature butter- It blends better and creates a smoother dough.
- Let cookies cool completely- They’ll finish setting as they cool, which helps they stay chewy.
- Add chocolate chips- put extra chips on top before baking for a bakery-style look.
FAQ’S
Yes! I like to make a batch of dough and it freezes really well. When I want a few cookies, I just grab some cookie dough balls from the freezer and bake! When baking them from frozen, adding 1-2 extra minutes.
Store in an airtight container at room temperature for up to 5 days. If they harden, you can microwave them for 10 seconds to soften them again.
Absolutely! Customize with your favorite chocolate chips or even add chopped nuts.
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Chocolate Chip Cookies
Equipment
- Mixing Bowl
- Mixer
- Baking Sheet
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cup chocolate chips, or a 12 ounce bag- semi-sweet or milk chocolate
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or lightly grease.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, (I used a stand mixer, but an electric mixer works too!) cream together granulated sugar, brown sugar, butter, vanilla extract, and egg until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until a soft dough forms.
- Stir in the chocolate chips until evenly distributed throughout the dough.
- Use a cookie scoop or large spoon to scoop out the dough and then drop onto the prepared baking sheet. Leave at least one inch of space between cookies.
- Bake for 9-11 minutes, or until the edges are golden brown. Let cookies rest on the baking sheet for 1-2 minutes, then transfer to a wire rack with a spatula.
Notes
- Don’t overbake- The centers should look slightly soft and the edges lightly golden brown when you take them out.
- Use room temperature butter- It blends better and creates a smoother dough.
- Let cookies cool completely- They’ll finish setting as they cool, which helps they stay chewy.
- Add chocolate chips- put extra chips on top before baking for a bakery-style look.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are the best chocolate chip cookies!