Soft and Chewy Chocolate Chip Cookies
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There’s something about a batch of freshly baked Chocolate Chip Cookies that feels like a warm hug from home. Whether you’re a seasoned baker or just looking to whip up something sweet, this classic recipe is straightforward, satisfying, and a guaranteed crowd-pleaser. With every bite, you’ll get that perfect combination of a crisp edge and a gooey center, packed with rich chocolate chips that melt in your mouth.
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In less than 20 minutes, your home can be filled with the irresistible aroma of freshly baked chocolate chip cookies – and who wouldn’t love that? These cookies are super easy to make; they are an absolute must for Thanksgiving and Christmas but are also an ideal after-school or gameday treat. A classic crowd-pleaser that can be made ahead and freezes perfectly.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chocolate Chip Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Get Your Dry Ingredients Ready
First things first, preheat your oven to 375°F (190°C). In a medium-sized mixing bowl, toss together the flour, baking soda, baking powder, and salt.
Give it a good stir to make sure everything is well combined, and then set the bowl aside. This step is crucial for ensuring your cookies rise perfectly.
Cream the Butter and Sugars
In a larger mixing bowl, cream together your softened butter, granulated sugar, and packed light brown sugar. You can use a hand mixer or a stand mixer for this—whatever you have handy.
The goal is to mix until the butter and sugars come together into a smooth, fluffy mixture. This step is where the magic begins, as it helps create that soft, melt-in-your-mouth texture we all love.
Mix in the Eggs and Vanilla
Next, add your eggs one at a time, beating well after each addition. Then, pour in the vanilla extract and continue mixing until everything is light and fluffy.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Bring It All Together
Now, it’s time to combine your wet and dry ingredients. Gradually add the flour mixture to your butter mixture, mixing on low speed or by hand until just combined.
Be gentle here—overmixing can lead to tough cookies, and nobody wants that! Your dough should be thick and slightly sticky, perfect for holding all those chocolate chips.
Add the Chocolate Chips
Here’s where it gets exciting—time to fold in those chocolate chips! Use a spatula to gently mix them into the dough, making sure they’re evenly distributed.
Shape and Bake Your Cookies
Using a tablespoon or cookie scoop, portion out the dough into balls about the size of 2 tablespoons each. Place them on your baking sheet, leaving about 1½ inches between each one to allow room for spreading.
Pop them in the oven and bake for 8-10 minutes. Keep an eye on them—they’re ready when the edges start to turn a lovely golden brown. The centers might still look a little underdone, but that’s okay; they’ll continue to set as they cool.
Cool and Enjoy
Once you pull the cookies out of the oven, let them cool on the baking sheet for a few minutes. This helps them firm up just enough to transfer them to a cooling rack without breaking.
After they’ve cooled slightly (or not, if you can’t wait!), dive in and enjoy the fruits of your labor. Warm, gooey cookies fresh from the oven are hard to beat!
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups chocolate chips
Instructions
- Preheat your oven to 375F/19C
- In a medium mixing bowl add flour, baking soda, baking powder, and salt, and set aside3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon baking powder
- In a separate mixing bowl cream together your butter, granulated sugar, and light brown sugar. Then, beat in the eggs and vanilla extract until the mixture is fluffy. Now, add the dry ingredients and mix until combined1 cup unsalted butter, 1 cup granulated sugar, 2 teaspoons vanilla extract, 2 large eggs, 1 cup light brown sugar
- Fold in the chocolate chips until they are evenly distributed2 cups chocolate chips
- Scoop or roll your cookie into balls, approximately 2 tablespoons, and place them approximately 1 ½ inches apart on your baking sheet
- Bake your cookies for 8 – 10 minutes, until they are only just turning brown, then remove them from the oven. Leave them on the sheet for a few minutes and then transfer them cooking rack. Enjoy your cookies!
Notes
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This helps the ingredients mix together more evenly, leading to a smoother dough and better cookie texture.
- Even Chocolate Distribution: Fold in the chocolate chips gently to make sure every cookie is packed with chocolate goodness.
- Soft vs. Crunchy: For softer cookies, aim for the shorter baking time. If you prefer a bit of crunch, let them bake a little longer.
- Cookie Size Matters: Adjust the size of your cookie dough balls to suit your preference. Smaller balls will bake faster and be crispier, while larger balls will result in softer, thicker cookies.
- Avoid Overcrowding the Baking Sheet: Give your cookies plenty of space on the baking sheet. Overcrowding can cause them to spread into each other, leading to uneven baking.
- Test for Doneness: Every oven is a bit different, so start checking your cookies at the 8-minute mark. They should be golden around the edges but still soft in the center.
- Don’t Overbake: Remember, cookies continue to cook on the baking sheet after you take them out of the oven. Take them out when the edges are golden, and the centers are still soft for that perfect chewy texture.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This helps the ingredients mix together more evenly, leading to a smoother dough and better cookie texture.
- Even Chocolate Distribution: Fold in the chocolate chips gently to make sure every cookie is packed with chocolate goodness.
- Soft vs. Crunchy: For softer cookies, aim for the shorter baking time. If you prefer a bit of crunch, let them bake a little longer.
- Cookie Size Matters: Adjust the size of your cookie dough balls to suit your preference. Smaller balls will bake faster and be crispier, while larger balls will result in softer, thicker cookies.
- Avoid Overcrowding the Baking Sheet: Give your cookies plenty of space on the baking sheet. Overcrowding can cause them to spread into each other, leading to uneven baking.
- Test for Doneness: Every oven is a bit different, so start checking your cookies at the 8-minute mark. They should be golden around the edges but still soft in the center.
- Don’t Overbake: Remember, cookies continue to cook on the baking sheet after you take them out of the oven. Take them out when the edges are golden, and the centers are still soft for that perfect chewy texture.
How to Store Leftover Chocolate Chip Cookies
To keep your cookies fresh and tasty, store them in an airtight container at room temperature—they’ll stay good for up to a week.
If you want to save some for later, these cookies freeze beautifully. Just place the cooled cookies in a freezer-safe bag or container, separating the layers with parchment paper.
They’ll last up to three months in the freezer. When you’re ready to enjoy, let them thaw at room temperature or warm them up in the oven for a few minutes to get that fresh-baked feel.
More Easy Recipes for You to Try at Home
If you love cookies as much as I do, you should give these recipes a try.
- Glazed Lemon Cookies
- Chocolate Crinkle Cookies
- Cookie Monster Cookies
- Thin Mint Cookies
- Whoopie Pies
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