Chocolate chip cookies are one of those timeless treats that never fail to make me happy. There’s something so comforting about the smell of buttery dough and melting chocolate filling the kitchen. Every time I bake a batch, it takes me right back to the simple joy of grabbing a warm cookie fresh from the oven and pairing it with a glass of milk. These cookies are soft in the center, slightly crisp on the edges, and loaded with gooey chocolate chips just the way I love them.

I’ve baked countless versions of chocolate chip cookies over the years, but this one is my forever favorite. It strikes the perfect balance between chewy and soft, sweet and buttery, classic and indulgent. What makes them special is the way the brown sugar caramelizes as they bake, giving every bite a rich depth of flavor that can’t be beat.

If you’ve been searching for the ultimate homemade cookie recipe that always turns out perfect, you’ve just found it. Let’s get baking and make a batch that’ll disappear faster than you can say “save me one more!”

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

Butter – Adds richness and helps create that chewy texture.
Brown sugar – Brings a caramel-like sweetness and moisture.
Granulated sugar – Balances the flavor and adds crispness to the edges.
Eggs – Bind the dough and make it soft and chewy.
Vanilla extract – Deepens the flavor and enhances the sweetness.
All-purpose flour – Provides the base and structure for the cookies.
Baking soda – Helps the cookies rise just enough while keeping them soft.
Salt – Balances the sweetness perfectly.
Chocolate chips – The star ingredient, melting into pockets of chocolate goodness.

Tools You’ll Need

Mixing bowls – For combining wet and dry ingredients separately.
Hand or stand mixer – To cream the butter and sugars until fluffy.
Rubber spatula – For folding in chocolate chips.
Baking sheet – To bake cookies evenly.
Parchment paper – Prevents sticking and helps with easy cleanup.
Cookie scoop – Keeps all your cookies the same size for even baking.

Instructions

Step 1: Preheat the Oven

I start by preheating my oven to 350°F (175°C) and lining baking sheets with parchment paper.

Step 2: Cream the Butter and Sugars

In a large bowl, I beat together butter, brown sugar, and granulated sugar until light and fluffy. This step gives the cookies their soft and chewy texture.

Step 3: Add Eggs and Vanilla

Next, I mix in the eggs one at a time, followed by the vanilla extract, blending until smooth.

Step 4: Combine Dry Ingredients

In another bowl, I whisk together flour, baking soda, and salt. I gradually add the dry ingredients to the wet mixture until just combined.

Step 5: Stir in Chocolate Chips

Using a spatula, I fold in the chocolate chips until evenly distributed throughout the dough.

Step 6: Shape and Bake

I scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. I bake them for 9–11 minutes until the edges are golden brown but the centers still look soft.

Step 7: Cool and Enjoy

I let the cookies cool on the baking sheet for a few minutes before transferring them to a rack. The centers finish setting as they cool, staying perfectly chewy.

Tips

If you want extra flavor, I sometimes chill the dough for 30 minutes before baking it enhances the texture and makes the cookies thicker. I also like to press a few extra chocolate chips on top of each dough ball before baking for that bakery-style look. And if you love a hint of saltiness, sprinkle a touch of sea salt on top right after baking.

Ways to Serve

I love serving these chocolate chip cookies slightly warm so the chocolate chips are still melty. They’re perfect with a glass of cold milk or crumbled over a scoop of vanilla ice cream. You can also make cookie sandwiches by spreading frosting or ice cream between two cookies. For parties or gifts, stack them in cellophane bags with ribbons they make the sweetest homemade treat.

Storage Instructions

I store the cookies in an airtight container at room temperature for up to five days. To keep them soft, I place a slice of bread in the container it works like magic. For longer storage, I freeze baked cookies for up to three months or freeze the dough balls to bake fresh cookies whenever I want.

Frequently Asked Questions

How do I make my Chocolate Chip Cookies chewy?

Use more brown sugar than white sugar and don’t overbake them the centers should still look soft when removed from the oven.

Can I freeze Chocolate Chip Cookie dough?

Yes! Scoop the dough into balls, freeze them on a tray, then store in a freezer bag for up to three months.

Why did my Chocolate Chip Cookies spread too much?

The butter may have been too warm. Chill the dough for 20–30 minutes before baking.

Can I add nuts to my Chocolate Chip Cookies?

Absolutely! Chopped walnuts or pecans add a lovely crunch.

See You in the Kitchen

I hope you give these chocolate chip cookies a try because once you do, they’ll become your go-to recipe for every occasion. Whether you’re baking for friends, family, or just yourself, these cookies always bring a little happiness with every bite. Let me know how yours turn out and what special touches you add.

Happy Cooking!