Your search for the best Chocolate chip cookies is over! These cookies are one of the first things I learned to bake, and over the years, I’ve tried hundreds of recipes and techniques to get them just right. After a lot of practice, I am now sharing the best cookie recipe ever so you can make cookies that work every time.
Super easy to make, and even easier to make in bulk. Freezer instructions included!
Check out my Chocolate Chip Pancakes, Chocolate Chip Bread, Chocolate Chip Muffins or Chocolate Chip Cookie Dough Dip for more yummy ideas!
Step-by-step photos and instructions are below!
What you’ll find in this post:
Why are these cookies the best ever?
Using both white sugar and dark brown sugar gives these cookies the perfect texture. White sugar makes them a bit crispy, while brown sugar keeps them soft and chewy, with a hint of molasses flavor. Adding vanilla extract makes them smell and taste even better.
Making ahead and freezing
This is where it gets good, folks. I make these cookies in a full or double batch, but I bake only 1/3 (which is 12 cookies) of the recipe right away. I then freeze the cookie dough balls on a cookie sheet. When they’re frozen/hard – I just transfer them in a zip lock bag ready for when we “need” fresh cookies, but I don’t have time (or interest) in making them from scratch again.
Then – I pull out as many cookie dough balls that I need (I have totally used a toaster oven and made just 2 before). Voila!
Why you’ll love this recipe:
- Classic flavor. The perfect combination of sweet and salty.
- Easy to make. Simple ingredients and steps make this recipe beginner-friendly.
- Adaptable. Add nuts, use different types of chocolate, or add a sprinkle of sea salt on top.
- Freezer-friendly. Make a batch and freeze the dough for perfect cookies anytime.
What to serve with Chocolate Chip Cookies
Enjoy warm with a glass of milk, or serve with a scoop of vanilla ice cream for a delicious dessert.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Flour. All-purpose white flour. Nothing fancy over here.
- Baking soda. This is what makes the cookies rise!
- Salt. I use kosher salt. Salt intensifies food’s other flavors. It’s not just for savory dishes!
- Butter. I use salted butter, that is at room temperature. Softened butter is key for the right texture. Unsalted butter can be used, of course, I just never buy it for baking.
- Sugar. Plain white sugar
- Dark brown sugar. Make sure you pack this into your measuring cup! Can be substituted with light brown sugar.
- Vanilla extract. You could use almond extract if you must! I like the vanilla with the chocolate chips though.
- Eggs. Large eggs, make sure you add these separately and beat thoroughly between each one.
- Chocolate chips. I use semi-sweet chocolate chips or milk chocolate chips. I like the mini sized ones. You can also use morsels or chocolate chunks. Just use your favorite chocolate type, or whatever you have on hand.
Recommended Equipment/Tools
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- Stand mixer or hand mixer.
- Mixing bowls.
- Measuring cups and spoons.
- Cookie scoop. This will make it easy to get evenly sized cookies.
- Baking sheets. Depending on how many you plan to make. I start with 2 sheets.
- Wire rack, for cooling.
How to make Chocolate Chip Cookies
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat the oven to 375°F, and prepare a baking sheet with parchment paper or silicone baking mats.
Mix together the dry ingredients (flour, baking soda and salt) in bowl, set aside.
Cream the butter and sugar
Using a stand mixer fitted with the paddle attachment, or large bowl with a hand mixer, cream the butter, white sugar, brown sugar and vanilla until fluffy.
Add the eggs
Add eggs, one at a time, beating after each egg.
Add the flour and chocolate chips
Reduce speed, and gradually mix in the flour mixture. Scrape down the sides of the bowl as needed. Put the mixer on low speed, and stir in chocolate chips. You can also just fold in the chocolate chips with a spatula.
Scoop
Use a small cookie scoop, and scoop onto ungreased baking sheets – 2 inches apart. Don’t flatten!
Bake the cookies
Bake your cookies for 9 to 11 minutes or until golden brown.
Remove the cookies from the oven, and cool
Remove from the oven and cool on baking sheets for 2 minutes, then remove the cookies to wire racks to cool. You can also add extra chocolate chips to the tops of the baked cookies (the heat will melt them into the cookie) to make them super pretty.
If freezing dough balls:
Follow the recipe though scooping the dough balls, then place the cookie sheets in the freezer until hard.
Place the cookie dough balls in a zipper bag, label it, and place back in the freezer until needed.
To cook – pull out the number of cookies you need, and put them (still frozen) onto a cookie sheet.
Bake at 350°F for 11-13 minutes, cool on the baking sheet for 2 minutes, then remove to wire racks and cool
Kylee’s Notes
Softened Butter. Make sure the butter is soft but not melted to achieve the right consistency.
Measuring Flour. Spoon the flour into the measuring cup and level it off with a knife for accurate measurement.
Mixing Dough. Do not overmix the dough once the flour is added to keep the cookies tender.
Bake one sheet at a time. If you MUST bake 2, space the racks apart, and rotate the cookie sheets half way through baking.
Use a cookie scoop for evenly sized cookies.
Switch out the chocolate chips for white chocolate, dark chocolate – or a mix of all three types!
Don’t flatten these cookies – just scoop and bake. Allow plenty of space between the cookies for spreading.
Storage
Store baked cookies in an airtight container at room temperature for up to 1 week.
Freezing instructions
Follow the recipe as written (or double the recipe), through to scooping the dough onto baking sheets. Place the cookie sheets in the freezer until the dough balls are hard.
Put the frozen dough balls into a ziplock bag, label it, and store in the freezer until needed.
To bake, place the frozen dough balls on a cookie sheet and bake at 350°F for 11-13 minutes. Cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.
Frequently Asked Questions
Can I add nuts to the cookies?
Yes, you can add 1 cup of chopped nuts like walnuts or pecans to the dough.
Can I use different types of chocolate chips?
Yes, you can mix and match milk, dark, or white chocolate chips.
Can I make the cookie dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before baking. This can also enhance the flavor.
Why did my cookies spread too much?
This could be due to over-softened butter or not enough flour. Make sure to measure accurately.
Another tip for cookie perfection is to chill the dough before baking. This step helps the cookies maintain their shape and prevents them from spreading too much in the oven. By allowing the dough to rest and firm up in the refrigerator, you’ll get thick, bakery-style cookies with a soft center and slightly crispy edges.
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Classic Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter (softened (2 sticks))
- 3/4 cup granulated white sugar
- 3/4 cup dark brown sugar ((packed))
- 1 teaspoon vanilla extract
- 2 large large eggs
- 2 cups chocolate chips ((12oz))
Directions
Get prepped
- Preheat the oven to 375°F.
- Mix together the dry ingredients (flour, baking soda and salt) in bowl, set aside.
Cream the butter and sugar
- Using a stand mixer, or large bowl with a hand mixer, cream the butter, white sugar, brown sugar and vanilla until fluffy.
Add the eggs
- Add eggs, one at a time, beating after each egg.
Add the flour and chocolate chips
- Reduce speed, and gradually mix in the flour mixture, then stir in chocolate chips.
Scoop
- Use a small cookie scoop, and scoop onto ungreased baking sheets – 2 inches apart. Don’t flatten!
Bake
- Bake for 9 to 11 minutes or until golden brown.
Cool
- Cool on baking sheets for 2 minutes; remove to wire racks to cool.
If freezing:
- Go through to Step 7, then place the cookie sheets in the freezer until hard.
- Put the uncooked dough balls in a zipper bag, label it, and place back in the freezer until needed.
- To cook – pull out the number of cookies you need, and put them (still frozen) onto a cookie sheet.
- Bake at 350°F for 11-13 minutes, cool on the baking sheet for 2 minutes, then remove to wire racks and cool
Notes
- Bake one sheet at a time. If you MUST bake 2, space the racks apart, and rotate the cookie sheets half way through baking.
- Use a cookie scoop for evenly sized cookies.
- Switch out the chocolate chips for white chocolate, dark chocolate – or a mix of all three types!
- Don’t flatten these cookies – just scoop and bake. Allow plenty of space between the cookies for spreading.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in July of 2015. It was updated and republished in July of 2024.
17 responses
My family saw that I was baking cookies from scratch and Oh ohh?. Well Your chocolate chip cookie recipe is AMAZING .
Thanks. Truly no one would’ve believed I made them if they didn’t see for themselves.
We love chocolate chip cookies, these look delicious.