Chocolate Chip Cookies

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Chocolate Chip Cookies are a CLASSIC recipe that’s soft, chewy, and made with only a few basic ingredients, ready in under 20 minutes!

We made over 50 cookies in the last 6 weeks and these Chocolate Chip Cookies were among our favorites along with the Lemon Cookies, and of course our favorite Award Winning Gingerbread Cookies.

Chocolate Chip CookiesCHOCOLATE CHIP COOKIES

Chocolate Chip Cookies are one of my all-time favorite classic cookie recipes. I almost always have these ingredients in my pantry, so it’s really easy to make a batch last minute.

Plus, I don’t 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-safer 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.

CAN YOU FREEZE CHOCOLATE CHIP COOKIES?

You can freeze chocolate chip cookie dough to pull out of the oven at any time! Either roll the cookie dough into a log and cover tightly with plastic wrap, or freeze the scooped out balls on a baking sheet, then move them to a freezer-safe container later. If you go the pre-scooped method, you can go straight to the oven with them. The log will have to defrost for a few hours before you work with it.

You can also freeze already-baked chocolate chip cookies. Just wait until they are completely cooled, then layer them in an airtight container between layers of parchment or wax paper. They will last for about 3 months. You can also reheat them at 300 degrees F in the oven until they’re warm.

Bakery style Chocolate Chip Cookies

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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 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.

Chocolate Chip Cookies

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Chocolate Chip Cookies

4.75 from 12 votes
  • Yield: 24 servings
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder

Chocolate Chip Cookies are a CLASSIC recipe that's soft, chewy, and made with only a few basic ingredients, ready in under 20 minutes!

Ingredients

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

Instructions

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

  1. Preheat oven to 350 degrees.
  2. To a stand mixer cream together the butter, sugar and brown sugar until light and fluffy, about 2-3 minutes.

  3. Add in the eggs one at a time along with the vanilla.
  4. 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.
  5. Using 1/4 cup scoops bake the cookies 6 to a sheet and bake for 10-12 minutes.

Recipe Notes

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

Nutrition Information

Yield: 24 servings, Amount per serving: 285 calories, Calories: 285g, Carbohydrates: 37g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 34mg, Sodium: 104mg, Potassium: 121mg, Fiber: 1g, Sugar: 22g, Vitamin A: 265g, Calcium: 24g, Iron: 1.8g

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Keyword: chocolate chip cookies
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Homemade Chocolate Chip Cookies

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.

See more posts by Sabrina

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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Comments

  1. Wanted a soft and chewy cookie recipe and this one is just that! Like others said, it is more like a sugar cookie but it’s still really tasty. The cookie part of the chocolate chip cookie is my favorite anyway. So it got a 5 on my scale. Didn’t refrigerate the dough before baking either. Baked for 11 minutes. Perfect

  2. So I chilled the dough as suggested, not in the recipe but in the notes. Anyone who, like me, wants a flat cookie should not do this. My cookies not only were not flat but also undercooked, and I used a 2 Tbsp scoop rather than the 1/4 cup specified in the recipe. Will try these once more without chilling the dough, hope for more satisfying results.

  3. These taste more like a sugar cookie with chocolate chips in it. Good but not what I was hoping for. Followed the recipe exactly how it was stated in the blog. Don’t know what what happened

      1. So far so good . Very happy with the dough . This is my first time making homemade chocolate chip cookies so hopefully this works !

  4. My new favorite chocolate chip cookie recipe!!! These are so perfect! My entire family loved them. The best part is that I live in Colorado and the altitude can wreak havoc on cookie recipes, but not these. No adjustments needed!

  5. These were good, but mine turned out kind of cakey. I can’t seem to get any cookie to that chewy consistency, I wonder what I’m doing wrong. I let the dough chill for 3 hours…

    1. Baking is such a tricky science sometime and without being there it’s hard to know exactly what might have happened. I would suggest not to overmix your butter and sugar. Stick to the 2-3 minutes. Hope this helps for next time. So glad you still enjoyed them.

  6. Finally! A chocolate chip cookie recipe template that is perfect! ? The only change I made after my first batch was the amount of salt. 1 tsp gave me the salty butter flavor I was looking for. Love this though and it is definitely a keeper!

    1. Technically it’ll still work because the amount of salt is minimal. I just prefer knowing exactly how much salt is going into the recipe. Enjoy!

  7. Chocolate chip cookies are my all time favorite. These are easy to make and absolutely one of the most delicious ones I’ve ever had. I followed the recipe exactly and it was perfect!

  8. I just finished making this and it’s all wrapped in the fridge overnight as recommended. I can’t wait for it to be tomorrow already! The dough looks perfect. I have to redeem myself for my kids, I had an epic fail from another recipe yesterday and felt like I let my kids down. Hopefully this will come out just perfect. Thank you for sharing such a wonderful easy to follow recipe.

  9. In the process of making these cookies right now! I just put the batter in the fridge, not sure how long I should keep it in there. Maybe an hour or so? I am very happy with the turn out of the batter though. I made sugar cookies the other day from scratch and although they were tasty, they were poofy and firm instead of flattened and chewy. Turns out I shouldn’t have packed the flour as it was too much flour and I over baked them by a couple of minutes. I’m not making that mistake this time with these cookies and I will keep you all updated with my progress!

    1. An hour is good, 24 hours is even better. Chocolate chip cookies made in bakeries rest for at least 24 hours and the jacques torres ones on my site rest for 36. Any rest in the fridge is a help, 1 hour should be good. Hope you love them!

  10. Just curious about something! In the lead up to the recipe you mentioned refrigerating the dough but in the recipe you never list it as a step. Are you just suggesting it if you have a problem with the cookies spreading too much?

    I have some in the oven now and was just curious. They look great!

    Thanks!!

  11. Love your recipes. Thank you for always putting your name on a recipe when they are printed. I might not be able to find the printed copy (among reams of paper recipes) but can always remember the site.

  12. I love me a good chewy Chocolate Chip Cookie! I have a kiddo that asks me daily to make “chocolate chip cookies” so I’m happy to try a new recipe!

  13. An everyday classic with a great explanation as to why the delicious chocolate chip cookie can get to flat, too crispy….thank you I will be trying this cookie recipe for sure!