Why You’ll Love This Recipe

There’s nothing better than a fresh batch of homemade chocolate chip cookies, and this recipe delivers the ultimate sweet treat. With a perfect balance of crispy edges and chewy centers, these cookies are a timeless favorite that will quickly become your go-to recipe. The rich, buttery flavor paired with gooey, melted chocolate chunks creates a mouthwatering experience that’s hard to beat. Whether you’re baking for a special occasion, sharing with loved ones, or indulging in a midnight snack, these chocolate chip cookies will satisfy every craving.

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet and/or milk chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour and baking soda. Set aside.
In a large bowl, beat the butter with the granulated sugar, brown sugar, and salt until light and fluffy. This should take about 2-3 minutes.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
Gradually add the flour mixture to the wet ingredients, mixing just until combined.
Fold in the chocolate chips.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown but the centers are still soft.
Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

Servings and Timing

Servings: Makes about 24 cookies
Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 30-35 minutes

Variations

Nutty Chocolate Chip Cookies: Add 1/2 cup of chopped walnuts or pecans for a delightful crunch.
Double Chocolate Chip Cookies: Use half cocoa powder in place of part of the flour for a richer chocolate flavor.
Oatmeal Chocolate Chip Cookies: Stir in 1 cup of old-fashioned oats for a heartier texture.
Dark Chocolate Chips: Swap out semisweet chips for dark chocolate chips for a more intense chocolate taste.

Storage/Reheating

Storage: Store your cookies in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze the cookies for up to 3 months.
Reheating: To reheat cookies, place them in a preheated oven at 350°F for 2-3 minutes, or microwave them for 10-15 seconds to soften the chocolate.

FAQs

1. Why are my cookies too flat?

This can happen if the dough is too warm or if you overmix the ingredients. Try chilling the dough for 30 minutes before baking to prevent spreading.

2. Can I use margarine instead of butter?

While butter is recommended for the best flavor, margarine can be used in a pinch, though it may affect the texture slightly.

3. How do I make sure my cookies are chewy?

For chewy cookies, ensure you don’t overbake them. Remove them from the oven when the edges are golden but the centers are still soft.

4. Can I add other types of chocolate to the dough?

Yes! You can mix in milk chocolate, white chocolate, or even chopped chocolate bars for a variety of textures and flavors.

5. Can I use cold butter for this recipe?

It’s best to use room temperature butter for this recipe to ensure it mixes well with the sugars, creating a fluffy texture.

6. How do I keep the cookies soft after baking?

Store your cookies in an airtight container, and place a slice of bread in with them. The bread helps maintain moisture, keeping the cookies soft.

7. Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 72 hours. Just let it sit at room temperature for a few minutes before scooping and baking.

8. Can I freeze the cookie dough?

Yes, you can freeze the dough for up to 3 months. Scoop it into balls and freeze them on a baking sheet before transferring them to a freezer bag.

9. Can I use a stand mixer for this recipe?

Yes, a stand mixer works great for mixing the ingredients, but be careful not to overmix the dough.

10. How do I make the cookies thicker?

If you prefer thicker cookies, slightly underbake them and chill the dough before baking to help control the spread.

Conclusion

This chocolate chip cookie recipe delivers the perfect balance of flavor, texture, and convenience. Whether you’re an experienced baker or a beginner, you’ll love how easy it is to create cookies that rival any bakery’s! With a few simple ingredients and steps, you can enjoy warm, gooey chocolate chip cookies in no time. Experiment with the variations and enjoy these timeless treats with family and friends.

The Best Chocolate Chip Cookie Recipe Ever

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This is the ultimate chocolate chip cookie recipe, perfect for anyone who loves rich, gooey, and chewy cookies with the perfect balance of sweetness and a slight crunch on the edges. Using high-quality ingredients, these cookies will quickly become your go-to treat. Whether you are baking for a special occasion or just craving a delicious snack, this classic chocolate chip cookie recipe is sure to impress!

Author: Emily
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-30 minutes
Yield: About 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour and baking soda. Set aside.
In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes).
Add the vanilla extract and eggs, one at a time, beating well after each addition.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Stir in the chocolate chips (and nuts, if using).
Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

Notes

For chewier cookies, you can chill the dough for 30 minutes before baking.
Don’t overbake the cookies; they’ll continue to cook slightly as they cool on the baking sheet.
You can use milk chocolate chips or dark chocolate chips for a different flavor.
Store the cookies in an airtight container at room temperature for up to a week.