Chocolate Chip Cookies

Chocolate Chip Cookies are the most popular cookie for a reason! Buttery and soft with the perfect amount of chocolate chips, in 20 minutes!

There’s nothing better than the smell (or taste!) of a freshly baked Cookie Recipe, whether you’re making a classic like these Chocolate Chip Cookies or a holiday favorite like Ginger Cookies.

Chocolate Chip Cookies in stack


Chocolate Chip Cookies are an all-time favorite classic cookie recipe. You’ll almost always have these ingredients in the pantry, so it’s really easy to make a batch last minute.

Plus, you you know anyone who doesn’t like a warm, soft, chewy chocolate chip cookie straight out of the oven? Not to mention, a good chocolate chip cookie recipe is the ultimate kid-friendly activity on a rainy day!


This really depends on what recipe you’re using, but there’s a few tricks you can try to increase the chewiness in your chocolate chip cookie recipe.

  • Use a combo of brown sugar and granulated sugar in your chocolate chip cookie recipe. The brown sugar has more moisture in it naturally, which brings more moisture to the cookies, resulting in a more chewy texture.
  • Watch your cooking time and temperature. Set a timer for a minute or two less than you think you’ll need, so you don’t accidentally over-bake your chocolate chip cookies. Also, if your chocolate chip cookies consistently come out burnt and crispy on the bottom but perfect and chewy on the top, invest in a good oven-safe thermometer to check if your oven is cooking true to temperature.
  • Use butter, not shortening. Butter has more than just fat, it also has solids and moisture, which both make for a chewy cookie. Other chocolate chip cookie recipes may call for a combo of both, which is ok, too.
  • Make sure you refrigerate your cookie dough before baking. This one is really important, because a warm dough may spread too much, and flatter cookies are more likely to crisp up. You can have the perfect cookie recipe, but it goes wrong because of skipping this step.

Chocolate Chip Cookies scooping and baking collage


Chocolate Chip Cookies should be stored at room temperature in an airtight container. They will stay good for about 2-3 weeks.



  • Switch up the chocolate chips: You don’t have to limit yourself to semi-sweet! You can substitute some or all of the chocolate chips with dark chocolate, white chocolate, or peanut butter chips.
  • Add nuts: Try adding peanuts, chopped almonds, or chopped walnuts to add another flavor and some crunchy texture to the cookies.
  • Dried fruit: Add in raisins, dried cranberries, or dried blueberries for some extra fruit flavor.

Chocolate Chip Cookies on board with chocolate chips


Your chocolate chip cookie recipe may be spreading too much for a few reasons, usually having to do with butter and granulated sugar, or too little all purpose flour. If you ended up with crispy cookies, try these tricks next time.

  • Make sure you’re refrigerating your dough before baking. Butter that’s already too warm in the dough will spread faster.
  • Use a mixture of butter and shortening to help the cookies spread less.
  • Make sure you’re measuring your ingredients accurately, with measuring cups and leveling out the cup with a butterknife. Also make sure you’re using fresh not expired ingredients.
  • Try increasing your all purpose flour or baking soda, the recipe you are using may call for too little of both.

Chocolate Chip Cookies stacked on board with chocolate chips


  • You can use dark, milk, or white chocolate chips for this cookie recipe. Instead of chocolate chips you can also try using butterscotch or caramel chips!
  • Cover your baking sheet with parchment paper. This keeps the cookies from sticking to the sheet and also helps them spread properly.
  • Use an ice cream scoop to ensure that the cookies will all be the same size, and also speed up the scooping process.
  • I always choose unsalted butter because I want to control the amount of salt in my cookie recipe. If you’re using salted butter, omit the salt in this recipe.



  • Serve: Save Chocolate Chip Cookies in a ziploc bag or other airtight container at room temperature for up to 3 days.
  • Store: Keep your cookies in the fridge in an airtight container and they’ll last for up to a week before getting stale. To get your cookies chewy again, microwave for about 15 seconds.
  • Freeze: Freeze prepared cookie dough or baked cookies for up to 2 months in an airtight container. Freeze cookie dough on a baking sheet for about an hour before transferring to a freezer bag.

Chocolate Chip Cookies in stack

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Chocolate Chip Cookies

Chocolate Chip Cookies are the most popular cookie for a reason! Buttery and soft with the perfect amount of chocolate chips, in 20 minutes!
Yield 24 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 cup unsalted butter , softened
  • 1 cup sugar
  • 1 cup brown sugar , packed
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips


  • Preheat oven to 350 degrees.
  • To a stand mixer cream together the butter, sugar and brown sugar until light and fluffy, about 2-3 minutes.
  • Add in the eggs one at a time along with the vanilla.
  • Sift the flour and baking soda and add it to the stand mixer along with the salt on low speed until just combined and stir in the chocolate chips.
  • Using ¼ cup scoops bake the cookies 6 to a sheet and bake for 10-12 minutes.



Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 285kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 104mg | Potassium: 121mg | Fiber: 1g | Sugar: 22g | Vitamin A: 265IU | Calcium: 24mg | Iron: 1.8mg
Keyword: chocolate chip cookies

Chocolate Chip Cookies Collage

Photos from a previous version of this post.

Chocolate Chip Cookies

Bakery style Chocolate Chip CookiesChocolate Chip Cookies
Homemade Chocolate Chip Cookies Chocolate Chip Cookies collage
Chocolate Chip Cookies on baking sheet with parchment paper

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I have been using this recipe for about 3 years now and figured its time I should write a review, since obviously I love it so much ha!

    These cookies are fool-proof. Perfect chewy chocolatey goodness!! And such a simple recipe too. They’re perfect.

    I refuse to try any other recipe!

  2. Snowy Colorado day screams warm chocolate chip cookies. These did not disappoint. Chewy Chocolate goodness. Will be my new go to recipe. Easy and delicious. My kids said a perfect mixture.

  3. I never leave reviews…but felt like I had to on these. I’d give it ten stars if I could. My friends and family love when I make them and if I wanted to only make a few for whatever reason, it’s easy to half. (I usually make a whole batch, because who can go wrong with too many cookies!) Anyways, perfect go-to cookies for the last two years.

  4. These turned out so good! Usually when I try to make chocolate chip cookies from scratch I end up with a mess but these are perfect!

  5. I never ever leave comments but I have to for these. I suck at making cookies but with this recipe my cookies turn out amazing!!! I don’t think I will ever switch recipes. This one is amazing! Thank you!!

  6. This is the best chocolate chip recipe I have come across. It was an easy recipe to follow. The cookies were crunchy on the outside but still chewy on the inside. This will definitely be my go to Chocolate chip recipe!

  7. The flavor is amazing but mine turned out crumbly and cakes, like there is not enough liquid. Very careful about measuring and sifting. Do you have any suggestions?

    1. Hmm, I’ve used this recipe so many times and have never had that issue. If you notice the dough crumbly next time, even with sifting, you could try and add a teaspoon of water or milt to mix it to help moisten it. Good luck!

    1. Hmm, baking can be tricky and usually people have the opposite issue of them being flat. It’s possible you may need to less the amount of baking soda or the flour might be measured incorrectly (too much). Make sure you’re not scooping it rather, spoon it into the measuring cup and level it off. Hopefully this helps for next time.

  8. Awesome recipe! However, the first try my cookies came out in ball forms and never really got that cookies shape. The second try I reduced the flour by 1 cup and they turned out perfect!

  9. My first time making chocolate chip cookies and these taste fantastic!! How to you get flat cookies? Mine have a roundish top to them

    1. How did you measure your flour? Was it by scooping and leveling or by dunking the cup in the flour? I usually find it has a harder time spreading if too much flour gets into it. Glad you enjoyed the cookies! Happy Thanksgiving!

  10. We have tried five different chocolate chip recipes and so far this is our favorite. We have around 12 people that test our cookies a d they have all voted on this recipe. They have such a good flavor and they are so soft and chewy. Delicious!!

  11. These cookies came out delicious!! As a (very) novice baker, I really appreciate all the tips and explanations. I baked for 15 minutes, but I know that ovens are all different and you’re supposed to “know your oven” which in starting to do. ? Thank you for the great recipe!

  12. While I loved the texture, I found the flavour lacking a bit. Maybe next time I would add a little more sugar and/or salt. They were a bit bland. Also 1/4 cup definitely didn’t make 24 cookies for me and I needed to bake them for a full 15 min.

  13. Hi. I am a lesser experienced baker. I figured I would make some cookies. I’ve been trying different recipes every time for cookies because for some reason I just don’t get satisfied with only 1 recipe. But, this recipe is so good. I love this one a lot. I think I am satisfied using this one more often when I make cookies with my friend. Thank you very much for sharing.

  14. This is the best chocolate chip recipe I’ve ever had. I want to try to make them into mini cookies, how long would you suggest they would need to cook in the oven?

    1. I’d say around 5-6 minutes. You want to make sure not to overtake them. They should take out when they are still soft and slightly underbaked because they’ll continue to cook slightly once removed. Good luck!

  15. These are the best chocolate chip cookies I have ever made! From now on this is the only recipe I will use, thank you!

  16. I’ve tried a lot of cookie recipes and this is THE best. Cookies stay soft. They literally come out perfect.
    I don’t use salt because I use salted butter. I chill the dough for atleast 30 min… perfection ! I baked them for exactly 12 min

  17. My dough felt very dry. Almost like there was a touch too much flour. Is that normal for this recipe?

    1. Make sure to measure your flour correctly by spooning it into a measuring cup and leveling off vs scooping it.

  18. Theses are the best cookies I have ever made! I revived so many nice comments and will definitely be making these again. They are soft in the middle and crispy around the edges.

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