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These are the Best Chocolate Chip Cookies that turn out perfectly every single time and don’t require any chilling. This is a classic tried and true chocolate chip cookie recipe that you will make again and again!

These Chocolate Chip Cookies are traditional cookies that melt in your mouth with every bite. Let the chocolate warm you with its decadent taste and overwhelming comfort from every cookie. If you are looking for other classic cookie recipes try these Perfectly Soft Peanut Butter Cookies, these yummy Butter Pecan Cookies, or these classic Chewy Oatmeal Cookies.

A chocolate chip cookie that is split open on parchment paper.

The Best Chocolate Chip Cookies

Freshly baked chocolate chip cookies right out of the oven don’t last long in our home. We love the sweet classic taste it brings to our family! With a few simple ingredients that you have in your pantry year-round, these chocolate chip cookies are the very BEST!

My kids love making these cooking together as a family every Sunday afternoon. They love to bake in the kitchen and create lasting memories each week. I love watching them measure, stir and patiently watch through the oven window as the cookies slowly bake to perfection. Baking with kids can be so much fun, 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

These classic, pantry staple ingredients are all that you need to make these yummy cookies. Don’t doubt the simple ingredients. Once they are combined then 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 prior to baking the chocolate chip cookies. 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, you will want to make them all the time! In fact, they are so good, i would recommend doubling the batch so that you have some leftovers.

  1. Prep: Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Cream: In a medium bowl, and using a mixer on medium, cream together the butter, brown sugar, and granulated sugar.
  3. Beat: Add the eggs and vanilla extract, and beat until fluffy.
  4. Mix: Add the all-purpose flour, baking soda, baking powder, and salt, and mix until combined. Add the chocolate chips, and mix well.
  5. 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.
  6. Cool: Transfer the cookies to a wire rack to cool.
4 pictures in a collage showing how to mix all of the ingredients together.

How to Make Cookies Soft and Chewy

Everyone loves a soft and chewy cookie! Here are some tips to make sure that your chocolate chip cookies turn out just like that!

  • 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.
Cookie dough in rows on a baking sheet.

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 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 and it 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.

Chocolate chip cookies baked on parchment paper on a baking sheet.

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.

  • Semi Sweet 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
Baked chocolate chip cookies on a counter.

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The Best Chocolate Chip Cookies

4.81 from 21 votes
By: Alyssa Rivers
The Best Chocolate Chip Cookies that turn out perfect every single time and don't require any chilling time. This is a classic tried and true chocolate chip cookie recipe that you will make again and again!
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 24 Cookies

Ingredients 

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

Originally Posted on May 2012.
Updated on July 20, 2023
The Cookies won’t look quite done but the trick is not to over-bake so they stay chewy.  

Nutrition

Calories: 281kcalCarbohydrates: 41gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 38mgSodium: 162mgPotassium: 46mgFiber: 1gSugar: 26gVitamin A: 292IUVitamin C: 0.1mgCalcium: 34mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
 
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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50 Comments

  1. 4 stars
    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.

  2. it took me 14 minutes to cook the cookies at 350 not 8 minutes. I think the receipe needs a hotter oven

  3. 5 stars
    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.

  4. 5 stars
    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

  5. 5 stars
    This is the best recipe ever but even better with Toll House Chocolate Chips. This is our go to recipe every Christmas

  6. 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

  7. 5 stars
    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!!

  8. I have tried this recipe 3 times and have finally found the right ratio but it’s really off in this recipe for me. I do a little more than half of what the recipe calls for. The other two times the cookies came out so flour tasting it was awful. I threw out the batches both times and I figured I’d give it a try one last time, and the 3rd try with about half the flour came out fine. They weren’t really anything special, just normal chocolate chip cookies, but I wasn’t going to be beat to figure out why the recipe wasn’t working quite right, but I wouldn’t recommend this recipe. There are recipes out there are that are better and have the correct ingredient amount.

    But I hope the reecipe worked out for someone 🙂

  9. I followed the recipe as noted above and 3 1/2 cups flour was just too much. The mixture did not come together as a cookie dough; it was just dry. I understand flour can be different region to region, so maybe mine was drier. I ended up throwing it all away, wasting ingredients. I hope others have had a better experience.