Chocolate Chip Cookies

24 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

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 this Chocolate Chip Cookies recipe or a holiday favorite like Ginger Cookies

About our Chocolate Chip Cookies Recipe

Chocolate Chip Cookies are an all-time favorite cookie recipe. These are really common ingredients, even for a sometimes-baker. You’re likely to have these ingredients in the pantry, so it’s really easy to make a batch last minute. Plus, do you know anyone who doesn’t like soft, chewy, warm cookies straight out of the oven? Not to mention, a good chocolate chip cookie recipe is the ultimate kid-friendly activity on a rainy day.

Your cookies can turn out differently based on how you like them. If you prefer a chewy Chocolate Chip Cookies recipe, that will be easy to achieve. Enjoy a cookie with crisp edges? No problem. If you like different types of chocolate then you can add in your favorite, as well as customize with any other add-ins. Follow the tips in this post to make this the Chocolate Chip Cookies recipe of your dreams!

Back to
Table of Contents

“Can Chocolate Chip Cookies be made ahead?”

The fresher these cookies are, the better they will taste. However, the taste will not be diminished much if you want to make these Cookies ahead of time. Bake them ahead and store them in an airtight container after they cool completely. If you want to serve them warm to your family and friends, just heat them up in the microwave for 15 seconds. Check the warmth and heat for a few seconds longer if needed. Another idea for make-ahead, is to make the cookie dough and refrigerate it for a day or two. Then bake the cookies fresh before you want to serve them.

Back to
Table of Contents

Chocolate Chip Cookies Ingredients

  • 1 cup unsalted butter: Choosing unsalted butter allows you to control the amount of salt in the cookie recipe. 1 cup will be 2 sticks of butter.
  • 1 cup white sugar and 1 cup brown sugar: You’ll use both brown and white granulated sugar in this recipe. Of course, sugar will make the cookies sweet but using brown sugar will add extra flavor and moisture due to the molasses it contains.
  • 2 large eggs: Crack each egg into a small container before adding them into the cookie dough. This is helpful in case one of your eggs isn’t any good, then it won’t ruin your whole batch of cookies.
  • 1 tablespoon vanilla extract: Vanilla will add wonderful sweet and warm flavor and fragrance to your delicious cookies.
  • 3 cups flour: This recipe calls for standard, all-purpose flour. If you’re interested in whole wheat flower, take a look at the variations below.
  • 1 teaspoon baking soda: Make sure you measure your baking soda carefully, as this is an important ingredient that will help your cookies rise.
  • ½ teaspoon salt: You’ll choose standard table salt for your cookie dough. If you’re using salted butter, you can omit the salt.
  • 2 cups semisweet chocolate chips: These are the classic chips people think of when making Chocolate Chip Cookies, however you can use any type of chocolate you have on hand.
Chocolate Chip Cookies Ingredients
Back to
Table of Contents

Kitchen Tools & Equipment

  • Stand Mixer with Paddle Attachment: Your stand mixer is the perfect choice for these cookies. It will make forming the dough a breeze. You can also use a handheld electric mixer and a large mixing bowl, or choose to mix the dough by hand.
  • Cup and Teaspoon Measures: You will need the cup measure for your flour, sugar, and chocolate chips. You’ll use a set of teaspoon measures for the vanilla, baking soda, and salt.
  • Sifter: It is important to sift your dry ingredients so they are fully mixed, and well-distributed in your batter. If you don’t have a sifter, you can add the ingredients to a bowl and use a whisk to blend the ingredients.
  • Baking Sheets: Grab a baking sheet or 2 so that you can roll out your balls of dough and bake 2 batches at a time.
  • Parchment Paper: Cut a sheet of parchment to fit your cookie sheet. Use it to line the sheet so the cookies won’t stick to the bottom.
  • Cookie Scoop: A cookie scoop will allow for all of your cookies to be the same size and shape when baked.
Back to
Table of Contents

How to Make Chocolate Chip Cookies

Time needed: 20 minutes.

  1. Prep Time

    Set the oven temperature to 350 degrees.

  2. Wet Ingredients

    To a stand mixer cream together the butter, white sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add in the eggs one at a time along with the vanilla.Chocolate Chip Cookie dough being mixed

  3. Dry Ingredients

    Sift the flour, baking soda, and salt, then add the flour mixture to the mixer on low speed until just combined.Chocolate Chip Cookie dough being mixed

  4. Chocolate

    Stir in the chocolate chips. You can now choose to refrigerate your chocolate chip cookie dough for a more chewy cookie or cook the dough right away for a crispier cookie.Chocolate Chip Cookie dough being mixed

  5. Baking Time

    Using ¼ cup scoops, form the dough into balls. Line a baking sheet with parchment paper and bake until golden brown, about 10-12 minutes. Chocolate Chip Cookies dough balls

  6. Cool

    Let them rest for a couple minutes and then transfer to a wire rack to cool.Chocolate Chip Cookies baked on sheet

Back to
Table of Contents

Nutritional Facts

Nutrition Facts
Chocolate Chip Cookies
Amount Per Serving
Calories 68 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 20mg7%
Sodium 1mg0%
Potassium 2mg0%
Carbohydrates 0.01g0%
Sugar 0.01g0%
Protein 0.1g0%
Vitamin A 236IU5%
Calcium 2mg0%
Iron 0.002mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Back to
Table of Contents

Baking Tips & Tricks

Achieve perfectly baked Chocolate Chip Cookies by following these tips.

  1. Achieve a Fluffy Texture
    • Make sure you’re refrigerating your dough before baking. Butter that’s already too warm in the dough will spread faster.
    • Measure your ingredients accurately, leveling out the cups and teaspoons with a butterknife. Also make sure you’re using fresh, not expired ingredients.
  2. Make Chewy Cookies
    • Use a combination of brown sugar and granulated sugar according to the directions. The brown sugar will bring more moisture to the cookies, resulting in a chewier texture.
    • Use real butter, not butter substitutes. Butter has more than just fat, it also has solids and moisture, which make for soft cookies. Other chocolate chip cookie recipes may call for a combo of butter and shortening, which is ok, too.
    • Refrigerate your cookie dough before baking, because a warm dough can result in flatter cookies that are more likely to crisp up.
    • Watch your cooking time and temperature. Set a timer for a minute or 2 less than you think you’ll need, so you don’t accidentally over-bake your cookies.
  3. Make Crunchy Cookies
    • In order to achieve crispy, crunchy cookies without going out to get different ingredients, start by replacing the brown sugar with more white sugar. 
    • Form your cookie dough balls without refrigerating the dough. This will allow the cookie to spread and crisp in the oven. 
    • Bake the cookies for the full cooking time and then check them to look for browned edges. If they aren’t browned yet, give them a minute or 2 more in the oven.
Back to
Table of Contents

How to Store Chocolate Chip Cookies

  • Serve: Save Chocolate Chip Cookies in a ziplock 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 warm and chewy again, microwave for about 15 seconds.
  • Freeze: Freeze prepared cookie dough or baked cookies for up to 2 months in a freezer-safe container. Freeze cookie dough in balls on a baking sheet for about an hour before transferring to a freezer bag to easily bake from frozen dough.
Back to
Table of Contents

Ideas to Serve Chocolate Chip Cookies

Use this classic Chocolate Chip Cookies recipe any time of year. Make them for a birthday gathering, a potluck, picnic, dinner party, or just to have around the house for snacks, desserts, or lunchbox additions. Add these crowd-pleasers to a Holiday dessert tray or Christmas Cookie platter. Box some up for party favors at your next birthday party. The possibilities are endless.

The very obvious pairing for homemade Chocolate Chip Cookies is a tall, cold glass of milk. However, you can up your game a little bit by serving them with Homemade Chocolate Milk, a homemade Wendy’s Frosty (Chocolate or Vanilla), a refreshing Cold Brew Coffee, Classic Horchata, or comforting Hot Chocolate.

Back to
Table of Contents

FAQs for Chocolate Chip Cookies

Why did I end up with flat cookies?

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 flat, crispy cookies, make sure your ingredients are fresh, measured correctly, and try refrigerating cold dough overnight covered in plastic wrap before baking.

Why are my cookies burning on the bottom?

If your chocolate chip cookie recipe 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.

Chocolate Chip cookies stacked
Back to
Table of Contents

Recipe Card

Chocolate Chip Cookies

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

Ingredients
 

  • 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

Instructions

  • 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.

Video

Notes

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

Nutrition

Calories: 68kcal | Carbohydrates: 0.01g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 1mg | Potassium: 2mg | Sugar: 0.01g | Vitamin A: 236IU | Calcium: 2mg | Iron: 0.002mg

Pin this recipe now to remember it later

Pin Recipe
Back to
Table of Contents

Chocolate Chip Cookies Variations

  • Switch up the Chocolate: You can use dark chocolate chips, milk chocolate chips, or white chocolate chips for this cookie recipe. Instead of chocolate chips you can also try using butterscotch chips, peanut butter chips, or caramel chips! Better yet, use any delicious combination of chips that sounds tasty to you.
  • Chocolate Chunk Cookies: There’s something about looking at a cookie and seeing huge chunks of chocolate all over. You just know it’s going to be extra special. Create that effect at home and buy chocolate chunks instead of 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, dried cherries, or dried blueberries for some extra fruit flavor.
  • Orange Chocolate Chip Cookies: Add the zest of one medium orange to your cookie dough to bring another element of flavor, or even a holiday twist with this flavor combination.
  • Sea Salt Chocolate Chip Cookies: Top your cookies with flaky sea salt for Salted Chocolate Chip Cookies. You’ll love the sweet and salty flavors together and the salt will stick to the cookies if you sprinkle it on right after they come out of the oven.
  • Whole Wheat: If you like to bake with whole wheat flour, you can substitute half the all-purpose flour for whole wheat to bring some whole grain goodness to the cookies without changing the texture too much.
Back to
Table of Contents

More Chocolate Chip Cookie Recipes

Chocolate Chip Cookies Collage
Images from a previous version of this post.
Chocolate Chip Cookies stacked on board with chocolate chips
Chocolate Chip Cookies in stack
Chocolate Chip Cookies in stack
Chocolate Chip Cookies Collage
Chocolate Chip Cookies
Bakery style Chocolate Chip Cookies
Chocolate 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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.

Categories

Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. This was a great recipe. My cookies turned out amazing. I used 1 cup of chocolate chips though. And a mix one salted butter and one unsalted. I didn’t want to add the salt. And I used 2 1/2 cup of flour. Still a great recipe for someone’s first time! Appreciate it!

  2. Omg this cookie recipe is the absolute best!!! I have tried tons of chocolate chip cookie recipes and this is the best recipe by far. The texture, thickness, chewiness was perfect. Thanks so much, this will be the only one I use from now on. I used milk chocolate chips as that’s all I had on hand.

  3. The cookies turned out awesome! Currently in the process of making a second batch, just this one has oats in it. I was disappointed at first Bc the shape was not like the picture, then realized I added too much baking soda – still tasted delicious just a bit fluffier and rose a bit more. I added the correct amount this time and they spread perfectly! New favorite cookie recipe!

  4. Did everything Exactly as recipe called and mine are hard and fluffy ?. No anything my family will eat. What in the world!

    1. The immediate question I’d have is regarding the baking soda. When there isn’t a chewy texture I’d question the ingredients and the only leavening here was baking soda. The other question is the butter. Was it softened and beaten until lightened in color? Did the batter stay out a long time before baking? You don’t want it to sit out for a long time at room temperature. It loses it’s aeration and the butter breaks down.

      This is a recipe we make often, I’ve never had it turn out hard. Would love to help troubleshoot. If you want to activate the gluten even more for an even chewier cookie you can refrigerate the batter overnight (covered), but that isn’t necessary for a delicious, chewy cookie.

  5. I made this recipe using dark brown sugar and butter that had a little bit of olive oil and salt but when baked the cookies do not spread. They taste yummy just look very different. I wonder if it was the use of dark brown sugar…

  6. The BEST cookies ever!!!
    I bake them together with my daughter during time off from school.
    THANK YOU SO MUCH!!!!

  7. This are by far the best chocolate chip cookies that I have ever tasted. Quick and easy recipe. Instead of regular salt I have added a sprinkle of sea salt, that extra kick for your mouth. Oh and I also used dark chocolate instead of sweet or semisweet ones. Absolutely in love. Thank you so much for sharing! xo

  8. These cookies are incredible. I’ve made them so many times – they’re definitely NOT just your average cookie. They taste almost exactly like Nestle Toll House Chocolate Chip cookies, especially the dough if you taste it before baking! 🙂

  9. These cookies are incredible. I’ve made them so many times – they’re definitely NOT just your average cookie. They taste almost exactly like Nestle Toll House Chocolate Chip cookies, especially if you taste the dough before baking! 🙂

    1. When combined with flour, it can soften hard proteins in the flour which results in a softer cookie. I hope you decided to give it a try.

    2. Hi Sabrina. These cookies look so good. I am looking at the chewy chocolate chip cookie recipe. Question #1. Do I refrigerate the cookie mix? And if I do for how long? Thanks for sharing your recipe.

      1. To make a chewier cookie, I recommend refrigerating the dough before baking. You can keep it refrigerated for as little as 30 minutes up to 5 days. Enjoy!

  10. good cookie! i used this recipe to make a ‘kitchen sink’ cookie with butterscotch chips, pretzels, toffee pieces along with the chocolate chips. it didn’t stay soft, there’s something about me that can never get a chocolate chip cookie to stay soft, they all go crunchy. i follow the recipe exactly.

  11. Took a lot longer to bake than stated. Were great right out of the oven but after a couple of hours did not maintain chewy quality. Great for dunking though!

  12. These cookies are AMAZING!! I wanted to try a different chocolate cookie recipe and thought I’d try this one..it is now my favorite..and my husband loved them. I only added 2 1/2 cups of flour not 3 cups..perfect!!

    1. I must have done something wrong….but I also think these had too much flour, not sure why, but mine did not come out good, way too “cakey.”

  13. Made these cookies . They were ok . But definitely lack the “ I want more “ factor . Not horrible, just a little bland .

  14. I’m in high altitude so I was concerned with how the dough looked. Seems grainy. But hats not to say this recipe isn’t AWESOME! That’s the fun part about baking…you get to Tate and figure it out! I let them cool and just had one!!! They’re so yummy!!! So glad I found this recipe! ? thank you and Merry Christmas!

  15. The best chocolate chip cookies I ever tried and tasted! The kids love them so much as soon as they are cool they all are gone!!! This is a keeper for my family!! Thank u so much!!!

  16. Very sweet and taste delightedly chocolate chip cookies! My nieces and nephews loves cookies also. They eat with drink a glass of lowfat, white milk.

    I’ll make these cookies on next Saturday!

    Thanks, Sabrina.

    1. That would depend on the gluten free flour brand. I’m not very well versed in it, so I couldn’t tell you brand by brand. Look for one with a 1 to 1 ratio on the bag, many of them list it.

  17. 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

  18. 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.

  19. JUST MADE YOUR COOKIES. THEY ARE WONDERFUL. I PLAN ON TAKING THEM TO A PARTY THIS WEEKEND. THANK YOU SO MUCH.

  20. 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 !

  21. 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!

  22. 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.

  23. 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!

  24. 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!

  25. 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.

  26. 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!

  27. 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!!

    1. Sorry for the confusion. Yes, it was just a suggestion in case the cookies were spreading too much. I hope you enjoy them!

  28. 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.

  29. Love the delicious look of this Chocolate Chip cookie. Have to try them for my kids. My family to enjoy these.

  30. 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!

  31. I so wish I had one (or two) 🙂 of these chocolate chip cookies right now! They look so delicious!!

  32. 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!