Chocolate Chip Cookies

Yumna Jawad

5 from 10 votes

Classic, made-from-scratch soft, chewy chocolate chip cookies! These tasty cookies are the best homemade chocolate chip cookies to add to your repertoire!

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If there’s one universal truth about cookies, it’s that a classic, made-from-scratch chocolate chip cookie is hard to beat. There’s something about a chewy, soft, melt-in-your-mouth chocolate chip cookie that just feels like home. It’s the perfect balance of sweet, a little salty, and rich with delicious chocolate chips, all wrapped up in a cookie that’s crisp around the edges but remains soft and chewy at the center. That’s what this recipe is all about. I’m going back to basics, focusing on simple ingredients that we all know and love and combining them to create the best, no, the ultimate chewy chocolate chip cookie!

Chocolate chip cookies on a round plate with a small dish of chocolate chips and glass of milk nearby.
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Table of Contents

In this recipe post, I am not only going to show you how to make the tastiest chocolate chip cookies, but also guide you through the little secrets that transform a good cookie into a great one. It’s the small details, like getting the right amount of chewiness to your chocolate chip cookie, as well as the perfect balance of chocolate chips, and getting that golden, just-baked color. Get ready to fill your kitchen with the amazing smell of freshly baked, homemade cookies.

  • Classic Comfort: There’s something incredibly nostalgic about a classic, made-from-scratch chocolate chip cookie. This recipe delivers just that—perfectly baked cookies that bring you back to simpler times.
  • Perfect for Any Occasion: Whether you’re looking for a sweet treat for a casual gathering, a bake sale, or a holiday cookie exchange, these chewy chocolate chip cookies are the best.
  • Perfect chocolate-to-cookie ratio: We all know how disappointing it is to get a chocolate chip cookie that only has two or maybe even one single chip in it. I put in a whole cup of chocolate chips, so every cookie gets its fair share of chocolatey goodness!
  • Easy to Make: This recipe does not require any fancy equipment or rare ingredients. All you need are some pantry staples and a little time to make a batch of delicious cookies from scratch. Plus, it’s a great chance to have some fun in the kitchen!

Ingredients to make the best chocolate chip cookies

  • Unsalted Butter: This provides the rich, buttery flavor that we all love in a cookie.
  • Light Brown Sugar & Granulated Sugar: The blend of these two sugars gives the cookies a perfect sweetness, with just a hint of caramel molasses flavor, and contributes to their soft, chewy texture.
  • Egg: The binding agent of the cookies, making sure all the ingredients stick together perfectly.
  • Vanilla Extract: A dash of pure vanilla extract enhances all the flavors, making them deeper and more complex.
  • All-Purpose Flour: This is the base of our chocolate chip cookies, giving them structure and body.
  • Baking Powder & Baking Soda: These are our leavening agents that make our cookies rise and become fluffy on the inside while being perfectly crisp on the outside.
  • Salt: A hint of salt balances out the sweetness and brings out the flavor of the chocolate.
  • Chocolate Chips: I recommend using semi-sweet or bittersweet chocolate chips for the best balance of flavors.

Remember, the quality of your ingredients will make a difference in your cookies. So, use the best ingredients you can get your hands on, and your taste buds will thank you! Now let’s dive into how to make chocolate chip cookies that are irresistibly tasty!

Ingredients for recipe: chocolate chips, vanilla, an egg, sugar, baking powder and salt, butter stick, flour, and brown sugar.

How to make the ultimate chocolate chip cookies

Making these chocolate chip cookies from scratch is a cinch; it’s all about simplicity and combining the ingredients. Follow my straightforward recipe, and you’ll have perfect, chewy chocolate chip cookies. A few simple techniques, such as creaming the butter and sugars properly, chilling the dough, and baking just until golden, will ensure you achieve the ultimate cookie every time.

How to make chocolate chip cookie dough

  1. In a large mixing bowl, add the butter and sugars, and cream together.
  2. Add the egg and vanilla extract to your creamed mixture.
  3. Mix until smooth and well combined.
  4. Add the dry ingredients to the butter mixture and mix until just combined.
  5. Add the chocolate chips to the cookie dough base.
  6. Fold in the chocolate chips using a spatula or wooden spoon.
6 image collage making recipe: 1- butter and sugars in a bowl, 2- after creaming with an egg and vanilla added, 3- after mixing, 4- flour mixture added, 5- chocolate chips added to dough, 6- cookie dough after combined.

Baking chocolate chip cookies

  • Place the chilled cookie dough on the prepared baking sheets.
  • Bake until the edges are lightly golden. The centers should be slightly soft.
2 image collage showing cookies before and after baking.

Tips for making the best chocolate chip cookies

  1. Properly Cream Your Butter and Sugar: Creaming butter and sugar together isn’t just about mixing them. You want to beat them together until the mixture is light and fluffy. This process helps incorporate air into the dough, which aids in leavening the cookies and giving them a wonderful texture.
  2. Use Room Temperature Ingredients: For a perfectly emulsified dough, make sure your butter, eggs, and any other refrigerated ingredients are at room temperature. Cold ingredients don’t mix as well and can result in a lumpy or dense cookie dough.
  3. Avoid Overmixing: Once you add your dry ingredients to the wet, mix just until the chocolate chip cookie dough comes together. Overmixing activates the gluten in the flour and can lead to cookies that are tough, not tender, and chewy.
  4. Chill Your Dough: To prevent your cookies from spreading too much and losing their shape, it’s best to chill the dough for at least an hour before baking. This solidifies the butter, allowing the cookies to hold their shape while baking, and ensures a chewier texture.
  5. Use a Cookie Scoop: To ensure even-sized cookies (which promotes even baking), use a cookie scoop to portion your dough. This will give you professionally round cookies and keep your hands clean too.
  6. Don’t Overbake: For chewy, soft cookies; it’s crucial not to overbake them. Even when they seem slightly underdone at the 10-12 minute mark, remove them from the oven. They’ll continue to cook on the baking sheet and firm up as they cool.
  7. Use Quality Chocolate Chips: The quality of your chocolate can make a big difference in the taste of your cookie. Look for a brand with a flavor and sweetness level that you enjoy. Some prefer dark or bittersweet chocolate chips for a less sweet, more chocolatey bite.
  • Switch up the Sugars: If you’re looking to explore different flavors, try using dark brown sugar instead of light brown for a deeper, more caramel-like flavor. Alternatively, use coconut sugar for a less sweet, more caramelly and slightly nutty flavor.
  • Different Types of Chocolate: Not a fan of semisweet or bittersweet chocolate chips? You could substitute them with milk chocolate or white chocolate chips, or even chop up your favorite chocolate bar.
  • Vary the Flour: Substitute half the all-purpose flour with whole wheat flour. Or try almond flour for a gluten-free alternative. Note, changing the flour does result in texture and taste variations, so if you’re looking for that classic chocolate chip cookie flavor staying with all-purpose is best.
  • Add Nuts or Fruit: For a different texture and flavor, consider adding chopped nuts like pecans or walnuts, or dried fruits like cherries or cranberries to the chocolate chip cookie dough. These add-ins can be mixed directly into the dough or sprinkled and lightly pressed into the top of the cookie dough before baking.
  • Spice it Up: A pinch of cinnamon or nutmeg can add a warming, spicy note to your cookies. These spices pair well with the flavors of chocolate and brown sugar.
  • Go Vegan: For a vegan version of this classic cookie, substitute the butter with a plant-based alternative, the egg with a flax egg, and ensure your chocolate chips are dairy-free.
  • Add Texture with Oats: If you’re a fan of oatmeal cookies, you could add a handful of old-fashioned oats for extra chewiness and a touch of wholesome flavor.
Chocolate chip cookies on a wire rack stacked over each other with a small dish of chocolate chips nearby.

HOW TO STORE & REHEAT CHOCOLATE CHIP COOKIES

After you’ve allowed your chocolate chip cookies to cool completely, it’s important to store them properly to maintain their soft texture and fresh flavor. Place the cookies in an airtight container, separating layers with parchment paper to prevent sticking.

You can store them at room temperature for about 5-7 days.

To freshen them up before serving, you can heat individual cookies in the microwave for about 10-15 seconds, just be careful not to overheat as chocolate can burn.

HOW LONG WILL homemade CHOCOLATE CHIP COOKIES LAST IN THE FRIDGE?

Storing your chocolate chip cookies in the fridge isn’t usually recommended as it can make them dry out faster. However, if you prefer to keep them in the fridge, they can last for up to 2 weeks when stored in an airtight container.

CAN I FREEZE the CHOCOLATE CHIP COOKIE DOUGH?

Absolutely! Freezing chocolate chip cookie dough is a fantastic way to have ready-to-bake cookies at your fingertips. After preparing the dough, scoop out individual cookie portions onto a baking sheet lined with parchment paper. Freeze these until solid, and then transfer them to a zip-top freezer bag or airtight container. They can be frozen for up to 3 months. When you’re ready to bake, you can place them directly in the oven from the freezer, just add an extra minute or two to the baking time.

Frequently asked questions

What’s the best way to measure flour for this recipe?

Fluff the flour with a spoon, lightly spoon it into your measuring cup, and level it off with the flat edge of a knife. This method can help prevent you from using too much flour, which can result in a drier, crumblier cookie.

What can I do if I don’t have a cookie scoop?

No problem! You can simply use a tablespoon or a regular ice cream scoop to portion out the dough. Just be sure to keep the portions roughly the same size so they bake evenly.

How can I make my chocolate chip cookies softer and chewier?

Using brown sugar instead of white sugar can give your cookies a chewier texture, as brown sugar has a higher moisture content. Also, make sure not to over-bake the cookies. They should be just set around the edges but still soft in the middle when you take them out of the oven.

2 chocolate chip cookies on a smaller round plate with a bite taken out of one, full plate in the background with milk nearby.

Making a perfect batch of soft, chewy chocolate chip cookies at home is a pleasure like no other. From the mixing up the dough, adding rich chocolate chips, to the ultimate reward of biting into a warm, freshly baked cookie – it’s an experience that’s bound to have you saying “so good!”. By using this chocolate chip cookie recipe, along with the helpful tips, tricks, and insights I’ve shared, you can easily create an irresistible, homemade cookie that’s sure to satisfy any sweet tooth.

If you try this feel good Chocolate Chip Cookies recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Chocolate Chip Cookies

Classic, made-from-scratch soft, chewy chocolate chip cookies! These tasty cookies are the best homemade chocolate chip cookies to add to your repertoire!
5 from 10 votes
Author Yumna Jawad
Servings 18 cookies
Course Dessert
Calories 180
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes

Ingredients
  

Instructions

  • Line 2 baking sheets with parchment paper, set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Mix at medium speed for 2 to 3 minutes, or until light and fluffy. Add the egg and vanilla extract and mix until incorporated.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.
  • Fold in the chocolate chips using a spatula or wooden spoon.
  • Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place them on one of the prepared baking sheets. Cover and place in the refrigerator for at least 1 hour or overnight.
  • When ready to bake, preheat your oven to 350°F. Divide the cookie dough between the two prepared baking sheets, spaced at least two inches apart.
  • Bake for 10-12 minutes, or until the edges are lightly golden. The centers should be slightly soft.
  • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Equipment

Notes

Storage: Place the cookies in an airtight container, separating layers with parchment paper to prevent sticking.
You can store them at room temperature for about 5-7 days
Tips:
  • Properly Cream Your Butter and Sugar: Creaming butter and sugar together isn’t just about mixing them. You want to beat them together until the mixture is light and fluffy. This process helps incorporate air into the dough, which aids in leavening the cookies and giving them a wonderful texture.
  • Use Room Temperature Ingredients: Make sure your butter, eggs, and any other refrigerated ingredients are at room temperature. Cold ingredients don’t mix as well and can result in a lumpy or dense cookie dough.
  • Avoid Overmixing: Mix just until the chocolate chip cookie dough comes together. Overmixing activates the gluten in the flour and can lead to cookies that are tough, not tender, and chewy.
  • Chill Your Dough: To prevent your cookies from spreading too much and losing their shape, it’s best to chill the dough for at least an hour before baking. 
  • Use a Cookie Scoop: To ensure even-sized cookies (which promotes even baking), use a cookie scoop to portion your dough. 
    • Don’t Overbake: For chewy, soft cookies; it’s crucial not to overbake them. Even when they seem slightly underdone at the 10-12 minute mark, remove them from the oven. They’ll continue to cook on the baking sheet and firm up as they cool.

Nutrition

Calories: 180kcal, Carbohydrates: 24g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 77mg, Potassium: 89mg, Fiber: 1g, Sugar: 15g, Vitamin A: 172IU, Vitamin C: 0.1mg, Calcium: 48mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert

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