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 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 CookiesBakery style Chocolate Chip CookiesChocolate Chip CookiesHomemade 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 added 1 cup of chopped pecans and left the dough in an airtight container in the fridge for 1 hour. Used a standard ice cream scoop and slightly flattened them before baking exactly 10 minutes. They are delicious!

  2. My family loves these chocolate chip cookies! Crisp around the edges and chewy in the middle. Just the way we like them!

  3. These chocolate chip cookies were irresistible! I brought these to our family picnic last weekend, the kids love them. Such a great treat!

  4. These cookies were delightful! Can’t get enough of them, they were soft and flavorful. I’ll surely have these again, thanks Sabrina!

  5. 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.

  6. 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.

  7. 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.

  8. 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.

    1. 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.

    2. 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?

  9. 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.

  10. Hey,

    Could you use this recipe for a cookie cake ? If so does anything need to be changed.

    Thank you 🙂

    1. 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.

      1. 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! ?

  11. 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!!!

  12. 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!

  13. 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!

  14. 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.

  15. 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.

  16. 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!

  17. 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!!

  18. 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!

  19. 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.

  20. 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!

  21. 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!

  22. 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!!

  23. 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!

  24. 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.

  25. 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.

  26. 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!

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

  28. 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

  29. 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.

  30. 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.

  31. 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!

  32. 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.

  33. 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!

  34. 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.

  35. 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…

  36. The BEST cookies ever!!!
    I bake them together with my daughter during time off from school.

  37. 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

  38. 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! 🙂

  39. 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!

  40. 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.

  41. 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!

  42. These cookies are AMAZING!! I wanted to try a different chocolate cookie recipe and thought I’d try this 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.”

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

  44. 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!

  45. 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!!!

  46. 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.

  47. 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

  48. 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.


  50. 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 !

  51. 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!

  52. 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.

  53. 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!

  54. 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!

  55. 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.

  56. 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!

  57. 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!


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

  58. 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.

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

  60. 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!

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

  62. 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!