Chocolate Chip Cookies
Updated Nov 30, 2025
Classic, soft, chewy chocolate chip cookies! Easy to make with pantry ingredients, butter, brown sugar, and plenty of chocolate chips.
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chocolate chip cookies are so homie!
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. 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! 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.
Happy Cooking!
– Yumna
Chocolate Chip Cookie Ingredients
- Chocolate Chips: I like using semi-sweet or bittersweet chocolate chips for these cookies but any type of chocolate chip will do.
- Dry Ingredients: You’ll need all-purpose flour, light brown sugar, granulated sugar, baking powder, baking soda, and salt for this cookie recipe. Gluten-free flour is good, too!
- Wet Ingredients: These cookies call for unsalted butter, vanilla extract, and eggs (I like to use room temperature eggs).
How to Make Chocolate Chip Cookies
Chocolate Chip Cookie Recipe
Video
Ingredients
- ½ cup unsalted butter 1 stick, room temperature
- ½ cup packed light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cup chocolate chips
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. You should get about 24 cookies. 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
- My Top Tip: Don’t over-bake your cookies! For chewy, soft cookies, I like to take my cookies out of the oven at the 10-12 minute mark (even if they seem underdone). They’ll continue to cook on the baking sheet and firm up as they cool.
- Storage: Place your 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, or in the fridge for up to 2 weeks.
- Freezing: 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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe 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 to help incorporate air into the dough!
- Avoid over-mixing your dough: Once you add your dry ingredients to the wet, mix just until the chocolate chip cookie dough comes together. Over-mixing activates the gluten in the flour and can lead to cookies that are tough 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. This solidifies the butter, which helps your cookies hold their shape while baking (and gives them a chewier texture).
- Use a cookie scoop: For even-sized cookies (and evenly baked cookies), use a cookie scoop to portion your dough. This will keep your hands clean, too!
Serving Ideas
- Serve with a warm beverage. I love these cookies with a little warm milk, a matcha latte, or a cup of hot chocolate.
- Eat with ice cream. Try these cookies with a scoop of vanilla ice cream (or as a cookie-ice-cream-sandwich).
FAQs
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.
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.
Comments
Wonderful cookies! Terrific recipe as usual from Yumna 🙂
Thank you so much, Mark!! So glad you liked them!
I just made these cookies yesterday and they were PERFECTION! I followed the recipe exactly as written. I chilled the dough for an hour and then baked. They came out perfect! Chewy on the inside, and crisp on the outside. I especially love this recipe for the amount of sweetness. Most recipes are too sweet for me, but this was JUST RIGHT! Thank you, Yumna, for this amazing recipe. I will be making these again!
Aww, so happy you loved them!! Thank you so much, Faisal!
Hi! Sorry, I’m confused about step 5 and 6. Should I scoop and place in the baking sheets the dough (separated) to form the cookies and leave the baking sheets in the fridge overnight or should I roll all the dough to put in the fridge and scoop the next day to place in the sheets before baking? Thanks
Sorry for the confusion! I recommend rolling into balls and then placing in the fridge. It’s easier to scoop that way. To save space in the fridge, you can put them really close together on one cookie sheet, but when it comes to baking them, separate them into two sheets. Hope that helps!
Hi! Excited to try this recipe, have you tried an egg replacements that work?
Yay, I hope you enjoy it! You can use a flax egg as an egg replacement.
Hello, looking forward to making this recipe today. When I double it 2x is it still one stick of butter or is there a mistake? I would assume it’s 2 sticks and I hope I’m right because I’m going to go with that. Also, every time I make cookies in my oven if I go any longer than 6 and a half minutes then it’ll be hard as a rock. There’s no way I can cook my cookies for 12 minutes. Is it because of my oven or the size of my cookies?
Good question! Yes, that’s a mistake (the recipe card is doubling the amount of cups but not the number of sticks). It’s good that you trusted your gut and went for 2 sticks of butter! It sounds like your oven runs hot, is it gas? If you often end up with rock-hard cookies I would definitely reduce the bake time using your best judgment. Hope they turned out delicious!!
Incredible!! My new go-to chocolate chip cookie recipe.
Yay!! That makes me so happy to hear. Thank you, Mar!
I LOVE THIS! I tried this recipe and it’s really good, even my family loved it! Thank you!
You’re so welcome!
My second batch ❤️😃😃😃👍
My two grown boys love them 🥰🙏❤️
So happy to hear that!
Thank you for the chocolate chip cookie recipe, they are wonderful!
You’re so welcome! Thank you for making them!