What’s better than a warm, gooey chocolate chip cookie straight from the oven? If you’re anything like me, you probably have memories tied to the smell of cookies baking—comforting, nostalgic, and downright irresistible. Whether you’re baking for the holidays, a birthday, or just because you need a little pick-me-up, this chocolate chip cookie recipe is one you’ll come back to again and again.
In this post, I’ll walk you through the step-by-step method for making the ultimate chocolate chip cookies. From the perfect ingredients to expert baking tips, easy tweaks, and storage tips, I’ve got you covered. So, preheat your oven, grab your mixing bowl, and let’s get baking!
Why You’ll Love This Chocolate Chip Cookie Recipe
- Quick and easy: Simple ingredients and less than 15 minutes of prep.
- Texture perfection: Crispy on the outside, chewy in the middle.
- Crowd-pleaser: Loved by kids and adults alike.
- Customizable: Add nuts, swap chips, or play with dough thickness.
- Made with pantry staples: No fancy ingredients needed.
Ingredients You’ll Need
Dry Ingredients:
- 2 1/4 cups all-purpose flour (280g)
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 3/4 cup unsalted butter, melted (170g)
- 1 cup brown sugar, packed (200g)
- 1/2 cup white granulated sugar (100g)
- 1 large egg + 1 egg yolk (room temperature)
- 2 tsp vanilla extract
Chocolate:
- 2 cups semi-sweet chocolate chips (340g)
Optional: 1/2 cup chopped walnuts or pecans for a nutty crunch
Ingredient Substitutions
- Butter: You can use plant-based butter for a dairy-free version.
- Flour: A 1:1 gluten-free flour blend works well here.
- Sugar: Coconut sugar can replace brown sugar for a deeper molasses flavor.
- Chocolate chips: Swap with dark chocolate chunks or white chocolate chips.
Each swap will slightly alter the flavor or texture but keeps the cookies delicious and indulgent.
How to Make Chocolate Chip Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, and salt.
- Mix wet ingredients: In a large bowl, combine melted butter, brown sugar, and white sugar. Mix until smooth.
- Add eggs and vanilla: Beat in the egg, then the yolk, and stir in the vanilla extract.
- Combine: Gradually stir in the dry ingredients. Don’t overmix.
- Add chocolate chips: Fold in the chocolate chips (and nuts if using).
- Scoop dough: Use a medium cookie scoop or tablespoon to drop dough onto baking sheets, spacing them 2 inches apart.
- Bake: Bake for 10–12 minutes until the edges are golden and centers look just set.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Expert Tips for Success
- Chill the dough: Chill for 30 minutes if you want thicker cookies.
- Don’t overbake: They should look slightly underdone in the center.
- Use quality chocolate: It really makes a difference.
- Weigh ingredients: For precision and consistent results.
- Room temperature eggs: They blend better and help the dough hold.
Variations & Add-Ons
- Nutty Twist: Add 1/2 cup chopped walnuts or pecans.
- Sea Salt Finish: Sprinkle flaky sea salt over the cookies before baking.
- Spiced Up: Add 1/4 tsp cinnamon for a subtle warmth.
- Double Chocolate: Add 1/4 cup cocoa powder to the dry ingredients.
- Vegan Version: Use flax eggs and plant-based butter.
Serving Suggestions
- Serve warm with a glass of cold milk.
- Sandwich two cookies with vanilla ice cream for a killer dessert.
- Drizzle with melted chocolate and sprinkle with chopped nuts for a fancy twist.
- Great on cookie platters during holidays or parties.
Storage & Reheating
Fridge: Store in an airtight container for up to 1 week.
Freezer: Freeze dough balls for up to 3 months. Bake from frozen at 350°F, adding 1–2 extra minutes.
Reheating: Warm in microwave for 10 seconds for a fresh-baked feel.
Nutrition Information (per cookie)
- Calories: 220
- Protein: 2g
- Carbohydrates: 27g
- Fat: 11g
- Sugar: 17g
- Sodium: 95mg
- Fiber: 1g
Prep, Cook, and Total Time
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–27 minutes
FAQ
Can I freeze the cookie dough?
Yes! Scoop the dough, freeze on a tray, then store in a zip-top bag for up to 3 months. Bake from frozen with a few extra minutes.
Why are my cookies flat?
Your butter may have been too warm or you overmixed the dough. Try chilling the dough before baking next time.
Can I use salted butter?
Yes, just reduce the added salt by 1/4 teaspoon to balance the flavors.
How do I make chewy cookies?
Use more brown sugar than white, and don’t overbake. Adding an extra egg yolk also boosts chewiness.
Can I make these cookies gluten-free?
Yes! Use a 1:1 gluten-free flour blend designed for baking. Results will vary slightly but still taste great.
Conclusion
So there you have it—your new go-to chocolate chip cookie recipe. Whether you like them soft and chewy or with crisp edges and gooey centers, this recipe delivers every time. It’s versatile, easy, and oh-so-delicious.
Ready to bake? Try the recipe, leave a comment, or share your twist! Cookies this good deserve to be shared.
Chocolate Chip Cookie Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Mix wet ingredients: In a large bowl, combine melted butter, brown sugar, and granulated sugar. Beat until smooth. Add vanilla, egg, and egg yolk. Mix until creamy.
- Combine wet and dry ingredients. Stir in chocolate chips.
- Portion the dough: Scoop dough into rounded tablespoons and place 2 inches apart on the baking sheet.
- Bake for 10–12 minutes until the edges are golden but centers look slightly underbaked.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack.
Notes
- Butter Tip: Use melted (not hot) butter for extra chewy cookies.
- Chill Time (Optional): Chill dough for 30 minutes for thicker cookies.
- Storage: Store in an airtight container for 4–5 days or freeze for 3 months.
- Customize: Try mixing in walnuts, sea salt, or using milk/dark chocolate.
