My Favorite Chocolate Chip Cookies
There’s nothing quite like a warm, gooey chocolate chip cookie straight from the oven. This recipe creates cookies that are golden on the edges, soft in the middle, and full of rich, melty chocolate. Whether you’re baking for a family treat, a holiday platter, or just because — this is a go-to recipe you’ll come back to again and again.
Why Are These My Favorite Chocolate Chip Cookies?
Everyone has their own idea of the “perfect” chocolate chip cookie, and after years of trial and error, this one became mine. They’re soft without being cakey, chewy without being underbaked, and have that perfect golden edge with a gooey center. The texture is exactly what I crave — and the flavor is balanced with just the right touch of brown sugar richness.
I love how quick and reliable they are. No fancy ingredients or techniques — just real, cozy baking at home. And when you chill the dough (even just a little), they get even better.
Key Ingredients That Make a Difference
Brown Sugar
Brown sugar is the key to soft, chewy cookies. It adds moisture and depth of flavor, thanks to the molasses.
Butter
Using unsalted butter, softened but not melted, gives the dough structure and richness. It also helps create those lightly crispy edges.
Vanilla Extract
Don’t skip this! It brings warmth and enhances all the other flavors.
Chocolate Chips
I use semi-sweet, but you can swap in dark, milk, or even a mix. You can also add chopped chocolate for pockets of melty goodness.
The Secret to That Perfect Texture
- Chill the dough (even 20 minutes) for thicker cookies that don’t overspread.
- Don’t overbake. Take them out when the centers still look slightly underdone — they finish cooking on the sheet.
- Scoop evenly so they bake consistently. I use a 1½ tbsp cookie scoop.
FAQs About These Cookies
Can I freeze the dough?
Yes! Scoop and freeze the dough balls on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes.
Can I make them gluten-free?
You can substitute a 1:1 gluten-free flour blend — just be sure it contains xanthan gum for structure.
Can I add nuts?
Absolutely. Try ½ to 1 cup of chopped walnuts or pecans for a classic twist.
Why did my cookies spread too much?
Your butter may have been too soft or melted. Try chilling the dough next time or adding an extra tablespoon of flour.
Tips to Customize Your Cookies
- Add a sprinkle of flaky sea salt on top before baking for a sweet-salty finish.
- Use mini chocolate chips for more even distribution.
- Stir in ½ cup shredded coconut, crushed pretzels, or toffee bits for fun variations.
My Little Cookie-Making Secrets
- Use parchment paper, not a greased pan — it keeps the bottoms golden and smooth.
- Tap the pan gently right after baking to help flatten slightly puffed centers.
- Want bakery-style cookies? Roll the dough into slightly taller mounds before baking.
- Rest the dough overnight in the fridge if you have time — the flavor deepens beautifully.
My Favorite Chocolate Chip Cookies
Ingredients
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup 2 sticks unsalted butter, softened
- 1 large egg
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy — about 2–3 minutes.
- Beat in the egg and vanilla extract until the mixture is smooth and creamy.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Fold in the chocolate chips.
- If time allows, cover the dough and chill for 20–30 minutes for thicker cookies.
- Scoop about 1½ tablespoons of dough per cookie onto your baking sheet, leaving space for spreading. Bake for 9–11 minutes, or until the edges are lightly golden and the centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Tips for the Best Cookies
- For softer cookies: Bake for 9 minutes and use only 2 ½ cups of flour.
- For crispier cookies: Bake for the full 11 minutes.
- Storage: Store in an airtight container for up to 5 days.
- Freezing tip: Freeze scooped dough balls and bake from frozen—just add 1–2 extra minutes.
Enjoy with a cold glass of milk or a cozy cup of coffee. These are perfect for lunchboxes, gifting, or snacking straight off the tray (no judgment here!).
Have you made this recipe? Let me know how it turned out in the comments or leave a rating below!