Soft and Chewy Chocolate Chip Cookies
These chocolate chip cookies are extra soft, chewy, and they turn out perfect every time. This is the only chocolate chip cookie recipe you will ever need!
I feel like a homemade chocolate chip cookie recipe is something that everyone should have in their recipe box. Several years ago I spent quite a bit of time working on creating the perfect chocolate chip cookies and after several attempts I finally landed on the perfect recipe.
So today I wanted to share this classic cookie recipe with you again because it’s one that I make all of the time! Not only are these the best chocolate chip cookies you’ll every try, but they’re also:
- Easy to make
- Incredibly soft and chewy
- Full of melted chocolate chips
- Super delicious!
Every single time I make a batch of these cookies, people go crazy for them and ask how to make them. That’s when you know you have a good recipe!
Recipe Ingredients
First things first, you’ll want to gather all of your ingredients for these cookies. Let’s discuss each one and why it’s important to this recipe:
- All-Purpose Flour: The flour is what provides the structure and helps them hold their shape. Just be sure to measure your flour correctly. Too much flour can lead to cookies that won’t spread in the oven.
- Baking Soda & Salt: The baking soda helps give the cookies a little lift and the salt enhances the flavors.
- Unsalted Butter: I prefer to stick with unsalted butter in all of my recipes, since the amount of salt in salted butters can vary quite a bit between different brands. Only have salted butter on hand? Simply reduce the salt in this recipe to 1/2 teaspoon.
- Brown Sugar & Granulated Sugar: The brown sugar adds moisture and creates chewy chocolate chip cookies while the granulated sugar helps them spread.
- Eggs & Vanilla Extract: There are two eggs in these cookies to bind everything together plus a little vanilla extract. I also recommend using room temperature eggs as they will disperse more evenly into the dough.
- Semi-Sweet Chocolate Chips: I find that semi-sweet chocolate chips work best because they’re not too sweet and not too bitter. Feel free to use any kind that you prefer though!
How To Make Chocolate Chip Cookies
Once you’ve gathered all of your ingredients, it’s time to prepare these easy chocolate chip cookies. Here’s a simple breakdown on how to make the cookie dough and bake the cookies.
- Whisk together your dry ingredients: Whisking the dry ingredients separately will help ensure that the baking soda and salt are evenly dispersed in your dough.
- Beat the butter and sugars together: I like to mix the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until they’re well combined.
- Mix in the eggs and vanilla extract: It’s best to mix in the eggs one at a time, then mix in the vanilla. I also suggest stopping to scrape down the sides of your bowl at this point and mix one more time before adding the dry ingredients.
- Add the dry ingredients: You only need to mix the dry ingredients into the wet ingredients until just combined.
- Mix in the chocolate chips: You can either gently fold in the chocolate chips or mix them in on low-speed until they’re fully incorporated into the cookie dough.
- Chill the cookie dough: This will help ensure that your cookies don’t spread too much in the oven. I find that two hours is the perfect amount of time!
- Scoop and bake the cookie dough: I suggest using a 1.5 tablespoon cookie scoop because it creates the perfect cookie. The cookies will also take about 10 to 12 minutes in a 350°F (177°C) oven. You’ll know they’re done when the tops are set and the edges are lightly golden brown.
- Allow the cookies to cool: I prefer to let them cool on the baking sheets for 5 to 10 minutes, since the residual heat helps the cookies finish setting up. Then, transfer them to a wire rack to cool completely.
Quick tip: If you want perfectly round cookies, use a spoon to shape the warm cookies once they come out of the oven.
FAQ’s
How do you prevent your cookies from being flat?
If your cookie dough is too warm your cookies may spread more in the oven. If you find that they’re spreading too much, chill the cookie dough in the refrigerator longer. You can also place the balls of cookie dough in the freezer for 20 minutes to speed up the process.
What do I do if my cookies don’t spread in the oven?
Too much flour in your cookie dough can lead to cookies that won’t spread very much. If you find that your cookies aren’t spreading very well, simply press the cookie dough down to flatten them some before baking.
Can you freeze the cookie dough or baked cookies?
Yes! I suggest scooping the cookie dough onto a baking sheet lined with parchment paper and place the baking sheet in the freezer. Once the cookie dough is frozen, you can store it in a freezer bag or container in the freezer for up to 3 months. To bake the cookie dough from frozen, add an additional 1 to 2 minutes of baking time.
Baked cookies that have cooled completely will freeze well for up to 3 months too. Simply place the cookies on the counter and thaw to room temperature before serving.
Can I prepare the cookie dough ahead of time and refrigerate it?
Yes, you can! The cookie dough may be covered tightly and stored in the refrigerator for up to 3 days. If it’s too hard to scoop, let it sit at room temperature for 20 to 30 minutes and that should make it easier.
Baking Tips
- When measuring your flour, make sure to stir your flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- If you forget to bring your eggs to room temperature, simply place them in a bowl of warm water for 5 to 10 minutes.
- Feel free to swap out the semi-sweet chocolate chips for dark chocolate or even milk chocolate chips.
More Homemade Cookie Recipes!
- Oatmeal Chocolate Chip Cookies
- Soft & Chewy Snickerdoodle Cookies
- Soft Peanut Butter Cookies
- Oatmeal Raisin Cookies
- Classic No-Bake Cookies
Video Tutorial
Soft and Chewy Chocolate Chip Cookies
Ingredients
- 2 and 3/4 cups (345 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (230 grams; 2 sticks) unsalted butter, softened
- 1 cup (200 grams) light brown sugar packed
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 12-ounce package (2 cups; 340g) semi-sweet chocolate chips
Instructions
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, light brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Mix in the eggs and vanilla extract one at a time until fully combined, stopping to scrape down the sides of the bowl as needed.
- Slowly mix in the dry ingredients and continue mixing until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough.
- Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
- Once the dough is almost chilled, preheat the oven to 350°F (177°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
- Remove the cookie dough from the refrigerator, using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough.
- Bake for 10-12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Notes
How long does the baked cookies usually lasts? Does it last for 2 weeks w/o refrigeration? thank you.
They will last about 5-7 days in an airtight container at room temperature.
Finally i think I found the perfect recipe . Everything was really easy to measure and understand . I have tried so many different ones this one is the best !! Thank you!
Thank you, Maria! So glad you liked the cookies!
Hi! Question regarding instruction #3 when you say mix in the flour or dry ingredients do you mean mix or use an electric mixer? Thanks
Either way is fine, I prefer to use an electric mixer just because it’s easier.
Hello I have a question. Do you have to chill the dough?
It helps prevent the cookies from spreading too much in the oven. You can skip it, but if your cookie dough is too warm the cookies may be flatter.
If you don’t chill cook at a lesser time more like 10.5 . It will not burn your cookies.
Omg these are AMAZING! I added red + green M&M’s to half the amount of chocolate chips for Christmas.. not that anyone cares. But I’m definitely taking them to my family Christmas party! Thank you!❤️
That sounds so cute, Megan! Glad you liked the cookies!
Does anyone know any replacements for the baking soda, right now I don’t have any but I really want to bake ?
I would highly recommend baking soda for these cookies. You could try replacing it with baking powder, but you would need about 3 times the amount of baking powder and it may leave a bitter taste in the cookies.
Every recipe looks and sounds delish. Will.be trying most.of.them.
Thank you, Barbara! Let me know if you try any recipes!
Hi my cookies are too cakey what am I dooing wrong? Thanks
Did you spoon and level your flour?
Thank you so much!!! Tried a few diff recipes but yours was the only one that got my first successful batch of cookies! They are delicious n def easy to make! Thanks!
So glad to hear that!
Hi, my friend makes chocolate chip cookies that are out of this world and uses coconut oil for the shortening. For your recipe can I substitute the butter for coconut oil using the same amount? Do you have any recommendations using this substitute? Thanks!
I’ve never tried replacing the butter with coconut oil, so it’s hard to give suggestions.
Hi! After I chill the dough, can I cut them out into shapes?
This cookie dough will spread some as it bakes so if you cut out shapes it probably won’t hold the same shape. I do have a cut-out sugar cookie recipe on my site that may be better for that.
Do you use light or dark brown sugar?
Either one is fine, I use light brown sugar.
This recipe is spot on Danielle! The cookies came out beautifully. My cookies didn’t flatten with only 20 minutes in the fridge so my next batch I will bake without refrigerating so have them flatten out more. Very tasty!
So glad you liked the cookies, Evanna! Did you make sure to spoon and level your flour? If so, then you can definitely skip the dough chilling next time!
I was seeking a new chocolate cookie recipe for this Christmas and wanted a soft, chewy cookie. Danielle, this hit the mark! My first batch I think I cooked a minute or two too long but they are still awesome! Second sheet from first batch in the oven now and I will make another batch after that. Thank you. My kids and grands are going to LOVE this cookie!
So glad you liked the cookies, Julie!
The bottom of my cookies burned at 350° at 11 min and the top looked raw…. any suggestions?
Have you checked your oven temperature with an oven thermometer? And have you used the same pan to make other cookies or did you happen to bake the cookies on a lower rack?
So I just tried these cookies and they are excellent… but I must be a very slow baker!
I don’t have a hand mixer, so I beat all the ingredients by hand, and it took me way longer than 12 minutes to prepare the cookie dough. I find it very meditative though and didn’t mind that bit.
As far as the chilling goes, I started prep in the evening and by the time the 2 hours was up, I had fallen asleep. It worked out just fine though, as I baked them the next morning and they are perfect!
Thank you so much, I ate a few to “test” them out, and I’m sure they will be a hit with my family this Christmas!
So glad you liked the cookies, Laura!
Dear Danielle,
Thank you so much for your wonderful recipe. My daughter tried baking for the first time making soft chewy cookies with your recipe and it turned out so good and delicious. The whole family likes her cookies so much that we can’t keep our hands off them. They are just simply addictive!
I would like to ask if it will affect how the cookies turn out if we reduce the amount of sugar used next time?
Thanks!
So glad everyone liked the cookies! You can reduce the sugar by about 1/4 cup. It will make the cookies a little less sweet, but also keep in mind that sugar helps the cookies spread so you may need to slightly flatten them if you do reduce the sugar.
I’ve just made hundreds of them for my colleagues as Christmas gift and they totally love it. Some even asked me for the recipe! These cookies are the most easiest and sweetiest to give away 🙂
– Natalie
So happy to hear that, Natalie!
East recipe and great tasting cookies! I recommend not using a hand mixer though, it gunked up pretty quick after adding the dry ingredients and it took me about 10 minutes to get all the cookie dough out of the mixers. lol
Hi from Australia, Danielle, would you please explain spooning and levelling? Also, baking soda: is it different to bicarbonate of soda and baking powder? Can’t wait to make these cookies with my 17yo son today while we have family staying with us. Oh, he’s also wondering if we can chop up some regular chocolate to add instead of the choc chips. Thank you so much and happy new year! Yanita ?
I have a link in the recipe showing how to spoon and level the flour, here’s a link to that post: https://www.livewellbakeoften.com/how-to-measure-flour/. Also baking soda and bicarbonate of soda are the same thing and chopping up some chocolate would be fine to use in place of the chocolate chips. Hope you enjoy the cookies!
HI Danielle, Do you pack your brown sugar in this recipe?
Hi, Christie! I lightly pack the brown sugar.
Can I use splenda instead of regular sugar and if so what that change them too much?
I haven’t tried it yet, but I do think it would change the texture and taste of the cookies.
Hi I’m in my cookies are baking as I type the dough was easy to make I weighed mine to same size ocd suffer have to be the same size thanks for ‘recipe ??
Hope you enjoyed the cookies, Kelly!
Hi,
I really like your recipe and it turns out to be really good too.
But when I have a bite and a little bit later, I feel the taste of saltiness and baking soda.
I am not sure exactly what it is but it tastes like both of them.
In this case, I wonder whether I could reduce the amount of salt and baking soda like half of the recipe?
Thanks.
Did you happen to use salted butter? You can reduce the salt down to 1/2 teaspoon, but I wouldn’t reduce the baking soda.
Hi Danielle,
Thanks for your reply.
I used unsalted butter. I will use less salt next time and let you know how it goes.
Thanks.
Hello Danielle I made a big batch of chocolate chip cookies last night. I went by every step followed it to a tee, but my cookies were heavy and a little hard. What d9 you think went wrong?
How long did you bake them? If they were hard it sounds like they may have been overbaked?
Can the dough be frozen? And if so, for how long?
Yes, it will freeze well for up to 3 months. You can thaw it overnight in the refrigerator.
Do you use light brown sugar or dark brown sugar?
Either one is fine, I use light brown sugar.
The cookies were a hit at work and home. Thank you so much!
So happy to hear that, Grace!
Made these last night and followed the recipe exactly as written. The cookies were flavorful and had a nice texture-not too cakey and not too crisp. My husband ate a lot so that’s a good sign they were good. A great improvement over the last recipe I used. I think this one is “it”. No more searching for a chocolate chip cookie recipe.
So glad you liked the cookies, Diane!
Very good cookies!! I’m 58 and have been hoping to find a Chocolate Recipe for mucho years that satisfied my likes, this is it. I made half a batch and got 14 beautiful cookies, picture perfect.
Thank you very much for sharing your recipe.
Joyce S.
Ravenna, MI
So glad you liked the cookies, Joyce!
Should I use the middle or top rack when baking your chewy chocolate chip cookies?
I always use the middle rack for these cookies.