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These are the Best Chocolate Chip Cookies! They turn out perfectly every time and don’t require chilling. This is a classic tried and true chocolate chip cookie recipe packed with sweet chocolate chips and warm buttery dough!
Reasons You’ll Love This Recipe
- Easy to Make: These cookies are easy to make and use simple ingredients you already have on hand. No chilling time is needed. So when you’re craving a cookie, you can have a cookie!
- Family Friendly: We love making cookies as a family. You should try these other easy recipes to make with them, like these Peanut Butter Rice Krispie Treats or these classic Peanut Butter Bars.
Ingredients in the Best Chocolate Chip Cookies
Classic pantry staple ingredients are all that you need to make these yummy cookies. Once combined, you will have a melt-in-your-mouth cookie that you won’t be able to resist! Check out the recipe card at the bottom of the post for exact measurements.
- Unsalted Butter: This adds richness and a creamy texture.
- Brown Sugar: I love how brown sugar brings a caramel-like flavor and moisture.
- Sugar: Provides sweetness to the cookies.
- Eggs: I always use large eggs when baking because they add moisture and structure.
- Vanilla: A splash of vanilla gives a sweet flavor.
- All-Purpose Flour: Gives structure and a soft texture.
- Baking Soda: Helps the cookies rise and become tender.
- Baking Powder: Gives the cookies a light and fluffy texture.
- Salt: This balances sweetness and enhances flavor.
- Milk Chocolate Chips: Melts to create gooey pockets of sweetness.
Salted or Unsalted Butter for Cookies?
I like to use unsalted butter that is left out for a few hours before baking. Having the butter sit out of the refrigerator for an hour or so is best for these cookies when mixing. If you prefer salted butter, then I recommend cutting back on the salt measurement to 1/2 teaspoon.
How to Make The Best Chocolate Chip Cookies?
These cookies come together so fast that you will want to make them all the time! In fact, they are so good that I would recommend doubling the batch so that you have some leftovers.
- Prep: Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Cream: In a medium bowl, using a mixer on medium, cream together the butter, brown sugar, and granulated sugar.
- Beat: Add the eggs and vanilla extract, and beat until fluffy.
- Mix: Add the all-purpose flour, baking soda, baking powder, and salt, and mix until combined. Add the chocolate chips and mix well.
- Scoop and Bake: Using a 1-inch cookie scoop, drop the dough onto the prepared baking sheet. Bake for 7 or 8 minutes per batch.
- Cool: Transfer the cookies to a wire rack to cool.
How to Make Cookies Soft and Chewy
Everyone loves a soft and chewy cookie! Here are some tips to make sure your chocolate chip cookies turn out perfect every time!
- Adjust the baking temperature and time: Bake your cookie dough at a slightly higher temperature for a shorter period.
- Add sweetener: Mix in 1 tablespoon of molasses or honey to make your cookies sweeter.
- Change the sugar: Use more brown sugar and less white sugar in a 1:1 ratio for richer and softer cookies.
- Let them cool on the baking sheet: Instead of baking them all the way through, leave them on the baking sheet for a while before moving them to a cooling rack. Then, your cookies will be soft and chewy.
Can you freeze or refrigerate chocolate chip cookie dough?
Yes! It is always great to freeze dough! This is a great way to make these chocolate chip cookies ahead of time and make them last much longer.
- To Freeze Cookie Dough: If you are not quite ready to bake your cookie dough after mixing it together, then place the dough in an airtight container and freeze for up to a year in the freezer.
- To Refrigerate Cookie Dough: If you know you will be baking these cookies within the next few days, then you can just refrigerate the dough. Store it in an airtight container, which will last 3 to 4 days in the refrigerator.
To save time, roll the dough into balls and then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls in an airtight container with parchment paper between each layer.
Substitutions
Get creative and switch things up! By using different ingredients instead of chocolate chips in your cookies, you can make them taste delicious in new and exciting ways. It means you can bake them more often and then have a different kind of cookie each time.
- Semisweet Chocolate Chips
- Milk Chocolate Chips
- Dark Chocolate Chips
- Mini Chocolate Chips
- Bittersweet Chocolate Chips
- Butterscotch Chips
- Peanut Butter Chips
- Mint Chocolate Chips
- White Chocolate Chips
More Chocolate Chip Cookie Recipe Variations
Do you love chocolate chip cookies? Here are a few more recipes that are a twist on the classic recipe! They are so delicious and change things up in a way that will make you want to try them all!
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The Best Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup brown sugar
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups milk chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, and using a mixer on medium, cream together the butter, brown sugar, and granulated sugar.
- Add the eggs and vanilla extract, and beat until fluffy.
- Add the all-purpose flour, baking soda, baking powder, and salt, and mix until combined. Add the chocolate chips, and mix well.
- Using a 1-inch cookie scoop, drop the dough onto the prepared baking sheet. Bake for 7 or 8 minutes per batch.
- Transfer the cookies to a wire rack to cool.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe was very flour heavy for me. It ended up not coming together like a dough at all. I had to add butter & milk and even so the cookies taste of flour and do not bake normally. Unfortunately, I wouldn’t use this recipe again.
use 1 cup both sugars, add vanilla to taste, use 2 cups flour for flat cookies, I usually use 2.5-2.75 cups. honestly I’ve had success baking at 350 and 400. bake until cookie no longer looks sticky to the touch or wet. the most important though, I add a LOT of cinnamon. I’ve used lots of recipes in the past but this is the one (after some tweaking) that has been my most popular cookie. I also often use salted butter and it doesn’t taste too salty.
it took me 14 minutes to cook the cookies at 350 not 8 minutes. I think the receipe needs a hotter oven
The taste of these cookies is delicious, but like many have said too much flour. The first round came out like balls, they didn’t spread much. So I added some more melted butter and heavy whipping cream, milk will do fine as well, and they spread just fine. I had to bake them longer as well like 10-15 min. They come out well they just don’t look like the picture.
Came out perfectly both times I made it. I did switch the sugar measurements though. ( 1cup brown sugar, 3/4c white sugar) Otherwise I followed the recipe exactly
This is the best recipe ever but even better with Toll House Chocolate Chips. This is our go to recipe every Christmas
Do not make unless you are trying to feed a small army! I ended up with 60 cookies instead of 24!
i followed the recipe exactly and the cookies took three times longer in the oven than the 8 mins stated in the recipe and were not very good wouldn’t use this recipe again
These are really good chocolate chip cookies. My grandson says they’re the best, so that makes them a winner in this house. Thank you for sharing this recipe!!