Perfect Chocolate Chip Cookie Recipe

These are absolutely dreamy chocolate chip cookies: soft and chewy in the middle, with perfectly crisp, golden edges and melty pockets of chocolate throughout. Every bite bursts with nostalgic, buttery sweetness and rich, gooey chocolate.

This is the very best chocolate chip cookie recipe for a reason—quick to whip up, no fancy ingredients, and the results are bakery-worthy every single time. Whether you're baking for a cozy night in, a bake sale, or just because you crave a classic, these cookies are a must-try.

Cookies this good deserve to be shared! They’ve been a family favorite in my kitchen for years and never fail to impress at parties or potlucks. The dough is ultra-forgiving and perfect for freezing, so you can bake fresh cookies anytime.

Once you try these, you'll never need another chocolate chip cookie recipe again.

Why You'll Love This Recipe

• Incredible texture: Crispy edges with irresistibly soft, chewy centers in every bite.
• Loaded with chocolate: Lots of chocolate chips for maximum gooeyness and flavor.
• Quick and easy: Just 15 minutes of prep time and simple pantry ingredients.
• Crowd-pleaser: Perfect for parties, bake sales, lunchboxes, or midnight cravings.

Key Ingredients for Chocolate Chip Cookie Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Brown Sugar

Brown sugar is the secret to ultra-chewy cookies with deep, caramel-like flavor. It adds moisture and helps the cookies stay soft for days. You can use either light or dark brown sugar—dark will give a little extra richness. If you run out, try coconut sugar for a similar vibe, but the taste will be slightly different.

Butter

Butter provides unbeatable flavor and that classic tender texture. Use unsalted butter so you can control the saltiness. Make sure it’s softened to room temperature for easy mixing. If you’re dairy-free, a quality plant-based butter substitute works pretty well, but the cookies may spread a bit more.

Semi-Sweet Chocolate Chips

These are the star of the show! Semi-sweet chips strike the perfect balance between rich chocolate and not-too-sweet. Feel free to swap in dark chocolate, milk chocolate, or even a mix. Want bigger pools of chocolate? Use chopped chocolate bars instead of chips.

All-Purpose Flour

Flour gives structure to your cookies. Spoon it into your measuring cup and level it off for accuracy—too much flour can make cookies cakey instead of chewy. For a gluten-free version, use a 1:1 gluten-free baking blend.

Vanilla Extract

Vanilla extract brings all the flavors together and gives cookies their classic bakery aroma. Use pure vanilla if possible for best results. In a pinch, imitation vanilla will do, but the flavor won’t be quite as rich.

Instructions for Chocolate Chip Cookie Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Cream the Butter and Sugars

Start by creaming together the softened butter, brown sugar, and granulated sugar in a large bowl. Use a stand mixer or hand mixer for 2-3 minutes until the mixture is light and fluffy—this step is key for perfect texture!

Add Eggs and Vanilla

Beat in the eggs, one at a time, making sure each is fully mixed before adding the next. Add the vanilla extract and mix until smooth. Scrape down the sides of the bowl as needed.

Mix in Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed or by hand just until combined. Don’t over-mix—stop as soon as you see no dry streaks.

Fold in Chocolate Chips

Gently fold in the chocolate chips until evenly distributed. The dough will be thick and loaded with chocolatey goodness.

Scoop and Bake

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop rounded tablespoons of dough (about 2 tablespoons per cookie) onto the sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, until the edges are golden and the centers look just set. They’ll continue to bake a bit on the hot pan after you remove them.

Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long!). Enjoy warm for melty chocolate pockets.

Recipe Variations

Go Nutty

Stir in 1 cup of chopped walnuts or pecans for a delicious nutty crunch. Toast the nuts beforehand for extra flavor. This is a classic twist that pairs beautifully with the gooey chocolate.

Make Them Gluten-Free

Swap the all-purpose flour with a 1:1 gluten-free baking blend. The cookies will turn out just as chewy and satisfying—no one will know the difference!

Add a Salted Touch

Sprinkle a bit of flaky sea salt on top of the dough before baking. The salty crunch contrasts beautifully with the sweet, melty chocolate and really elevates the flavor.

Double Chocolate Delight

Replace 1/4 cup of the flour with unsweetened cocoa powder for an ultra-chocolatey version. You can also add white or dark chocolate chips for extra decadence.

Vegan Option

Use plant-based butter and replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 5 minutes). Use dairy-free chocolate chips and you’ve got a vegan treat everyone can enjoy!

Serving Suggestions

Serve these chocolate chip cookies warm with a tall glass of cold milk, or alongside your favorite coffee or tea. For the ultimate dessert, sandwich a scoop of vanilla ice cream between two cookies for a homemade ice cream sandwich. Garnish with a sprinkle of flaky sea salt or drizzle with melted chocolate for extra flair.

Storage and Reheating

Store leftover cookies in an airtight container at room temperature for up to 5 days—they’ll stay soft and chewy. For longer storage, freeze baked cookies in a zip-top bag for up to 2 months; thaw at room temp or reheat in a 300°F oven for 3-4 minutes to restore that “freshly baked” warmth. You can also freeze unbaked dough balls—just bake from frozen, adding 2-3 extra minutes to the bake time.

Frequently Asked Questions About Chocolate Chip Cookie Recipe (FAQ)

Q: Can I chill the dough before baking?
A: Absolutely! Chilling the dough for even 30 minutes helps develop richer flavor and thicker, chewier cookies. If you have time, give it a try.

Q: Why did my cookies turn out flat?
A: Usually this means your butter was too soft or melted, or there wasn’t enough flour. Make sure to measure flour correctly and don’t overbeat the dough.

Q: Can I use salted butter?
A: Yes, just reduce the added salt in the recipe to 1/4 teaspoon to avoid overly salty cookies.

Q: How do I keep cookies soft?
A: Store them in an airtight container with a slice of bread—the bread adds moisture and keeps cookies fresh longer.

These chocolate chip cookies are everything you dream of in a classic bake: chewy, gooey, and packed with chocolatey bliss. Give them a try, share a batch with friends, and don’t forget to leave a comment or rating below letting me know how they turned out!