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
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!
HOW TO MAKE CHOCOLATE CHIP COOKIES CHEWY
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.
HOW TO STORE CHOCOLATE CHIP COOKIES
Chocolate Chip Cookies should be stored at room temperature in an airtight container. They will stay good for about 2-3 weeks.
MORE PERFECT HOLIDAY COOKIE RECIPES
VARIATIONS ON CHOCOLATE CHIP COOKIES
- 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.
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WHY DID MY CHOCOLATE CHIP COOKIES TURN OUT FLAT?
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.
TIPS FOR MAKING GOOD CHOCOLATE CHIP COOKIES
- 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.
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HOW TO STORE CHOCOLATE CHIP COOKIES
- 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.
- 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.
My family loves these chocolate chip cookies! Crisp around the edges and chewy in the middle. Just the way we like them!
Great! Nothing like a good Chocolate Chip Cookie!!
Such a delicious cookie! This may be my new go-to, thank you!
My kids really enjoyed these! It was a huge hit! A new favorite treat at my house!
Awww, glad the kiddos enjoyed them!
These chocolate chip cookies were irresistible! I brought these to our family picnic last weekend, the kids love them. Such a great treat!
Thank you Sharina
I just loved the chewy texture of these cookies! This is my new favorite chocolate chip cookie recipe!
Thank you Dana
These cookies were delightful! Can’t get enough of them, they were soft and flavorful. I’ll surely have these again, thanks Sabrina!
Thank you so much!
I make these all the time. My fiance and friends love them!! I use all brown sugar. I just do 2 cups of brown sugar, no white sugar. I also add a bag of Heath bar bits. I use a 1 Tablespoon cookie scoop. I get about 5 dozen cookies out of this recipe using that scoop size. This is the only chocolate chip cookie recipe I have used in probably 3 years. Every one LOVES them!! I then freeze them. I think that keeps them fresher longer. I think if you leave them on the counter they tend to dry out faster.
I love baking! My favorite time to bake is when my grandkids come over.They help me bake cookies,cakes and pies.They really get excited,especially when they come out the oven.
Hi Sabrina! This recipe is excellent! I have made it several dozen times over the years, and it always turns out delicious. I’ve even earned the nickname of Cookie with some of my coworkers because of this recipe.
I made the cookies twice and they come out to fluffy and to light in color. Not flat and chewy and I’m wondering can you over mix the butter and sugars or three cups of four is too much.
Yes, mixing the butter for too long incorporates more and more air into your mixture. This will create what you’re discussing. In addition to that if you beat the flour for too long the cookie will not have the same chewy texture.
I followed this to the T. However, my cookie dough came out crumbly. I had to keep patting the dough together.
Please tell me why?
Too much flour was added. Did you dip your scoop into the flour container?
I baked for 12 minutes and middles were raw. Put them back in for another few minutes brown on top. Still raw when I turned them over. Help.
How large were the dough balls? Would love to help.
5 stars just for the simple measurements.
Came out perfect
The best ever
Could you use this recipe for a cookie cake ? If so does anything need to be changed.
Thank you 🙂
Perfect flavor, perfect texture. I added (1/2 tsp baking powder).
What does adding baking powder to the recipe do? I’m just curious. I want to try it but not sure what it does to the recipe.
Hi I had to look it up because I was curious about adding baking powder too. His is what I found …”In this series of photos, you can see that as we increase the baking powder, the cookies tend to rise a little more, but only to a certain point. Eventually, the reaction is so strong and violent that it will actually cause those air pockets to rupture and collapse, delivering a denser, squatter cookie.”
So I think it will make the cookies a little thinner. Hope that helps! ?
Thank you for posting this wonderful recipe. Best chocolate chip cookie I’ve ever made! Perfect amount of chew if you don’t over bake. Thanks again!!!
Good recipe over all! Mine are nice and fluffy.?
This has been my go to chocolate chip cookie recipe for a while now. I add heath bar pieces and my kids and their friends beg me to make them! This is the perfect recipe!
If I were to add nuts, how much to add. Also, how long can I refrigerate this dough before baking.
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!
Love to hear that Holly!
So can we use a hand mixer or do it by hand?
Either one works 🙂
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.
Yay!! Thanks for the 5 stars!
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.
Thank you so much, Liz. I’m honored that you love them so much you left a comment.
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!
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!!
Yay!! I’m so glad they turned out well for you!
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!
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?
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!
I always follow the recipe and my cookies always are like cake! Never flat!! What I’m doing wrong??
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.
Or it could be from overmixing. 🙂 I sadly made that mistake with mine.
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!
My first time making chocolate chip cookies and these taste fantastic!! How to you get flat cookies? Mine have a roundish top to them
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!
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!!
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!
You’re welcome, Loraine.
This is the very best chocolate chip cookies I have ever made. They are incredible. No other recipes compare.
Thank you for the kind words, Patricia.
I don’t have a stand mixer. Can I use my hand mixer and get the same results?
I used my hands:)
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.
I have tried numerous of chocolate chip recipes and this one is by far the best one!!!!’
Yay!! Thanks for the 5 star rating, Andrea.
Amazing recipe!… no more prefab cookies for us lol thank you!!!
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.
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?
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!
Looks yummy! How many cookies does this make?
I was able to make 24 cookies with this recipe. I hope you enjoy them!
These are the best chocolate chip cookies I have ever made! From now on this is the only recipe I will use, thank you!
Yay!! Thanks, Christy.
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
My dough felt very dry. Almost like there was a touch too much flour. Is that normal for this recipe?
Make sure to measure your flour correctly by spooning it into a measuring cup and leveling off vs scooping it.
Same thing happened to ours. Too dry. I even thought, it was too much flour but idk.
Make sure that you sifted the flour very well!
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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