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!

A stack of chocolate chip cookies on a white clay plate with more cookies in the background.

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!

The ingredients needed to make chocolate chip cookies in bowls on top of a rustic gray surface.

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!
The wet ingredients for cookies mixed up in a glass bowl.
The finished cookie dough mixed up in a glass bowl.

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.

  1. 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.
  2. 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. 
  3. 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.
  4. Add the dry ingredients: You only need to mix the dry ingredients into the wet ingredients until just combined.
  5. 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.
  6. 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!
  7. 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.
  8. 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.

A baking sheet lined with brown parchment paper holding balls of cookie dough arranged in lines.

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.

A baking sheet lined with brown parchment paper holding baked chocolate chip cookies.

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!

Video Tutorial

A stack of chocolate chip cookies on a white clay plate with more cookies in the background.

Soft and Chewy Chocolate Chip Cookies

4.85 from 178 ratings
Prep Time: 25 minutes
Cook Time: 12 minutes
Chilling time: 2 hours
Total Time: 2 hours 37 minutes
These chocolate chip cookies are extra soft, thick, and chewy. This is my FAVORITE recipe for chocolate chips cookies and they turn out perfect every time!
Print Recipe Pin Recipe Save Leave a Review

Ingredients

Servings: 38 cookies
  • 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

Cookies may be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Scoop 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, store it in a freezer bag or container in the freezer for up to 3 months. To bake the cookie dough from frozen, bake for an additional 1 to 2 minutes.
Baked cookies that have cooled completely will freeze well for up to 3 months. Thaw to room temperature before serving.
To prepare the cookie dough ahead of time: 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.
Unsalted Butter: I prefer to use unsalted butter to control the amount of salt in these cookies. If using salted butter, reduce the salt to 1/2 teaspoon.
Eggs: Room temperature eggs are best for this recipe. If you forget to sit them out ahead of time, place them in a bowl of warm water for 5 to 10 minutes.
Semi-Sweet Chocolate Chips: Feel free to swap out the semi-sweet chocolate chips for dark, milk, or even white chocolate chips.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.