This classic chocolate chip cookie recipe strikes the perfect balance between simplicity, texture, and rich, nostalgic flavor.
With no chilling time and a prep-to-plate time under 30 minutes, it’s ideal for everyday baking and last-minute cravings.
Chewy Chocolate Chip Cookies
Equipment
- 1 Measuring spoon set
- 1 Measuring cup set
- 1 Stand or hand mixer
- 1 Spatula
- 3 Baking sheets
- 1 Cookie scoop
- 3 Sheets of parchment paper
- 1 Silicone baking mat (optional but recommended)
Ingredients
- 1 cup salted butter softened to room temperature
- 1 cup white granulated sugar
- 1 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 cups chocolate chips or chopped chocolate milk, semisweet, or dark
Instructions
- Prepare Oven and Baking Sheets: Preheat your oven to 375°F (190°C). Line three baking trays with parchment paper or silicone baking mats to prevent sticking and ensure even browning.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt until evenly distributed. Set aside.
- Cream Butter and Sugars: In a large mixing bowl (or the bowl of a stand mixer), blend the softened butter, white sugar, and brown sugar together on medium speed until the mixture becomes smooth and slightly fluffy, about 1–2 minutes.
- Add Eggs and Vanilla: Crack in the eggs, one at a time, and pour in the vanilla extract. Beat again until the mixture looks light, creamy, and fully incorporated. This will take another minute or so.
- Mix in the Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low to medium speed. Continue until no streaks of flour remain, but be careful not to overmix. Scrape the sides and bottom of the bowl as needed.
- Fold in Chocolate Chips: Pour in the chocolate chips and use a spatula or wooden spoon to gently fold them into the dough until evenly distributed.
- Shape and Portion the Dough: Scoop 2 to 3 tablespoons of dough per cookie (use a cookie scoop for consistency). Roll each portion into a ball and arrange them spaced evenly on the prepared baking sheets, leaving room for spreading.
- Bake Until Just Golden: Place the trays in the preheated oven and bake for 8 to 10 minutes, or until the cookies look set around the edges and just lightly golden. The centers should still look slightly underdone—this ensures soft, chewy results.
- Cool Before Serving: Remove the trays from the oven and let the cookies rest on the baking sheets for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Notes
- Underbaking is Key: The cookies should appear slightly doughy in the center when removed from the oven. They’ll continue to firm up as they rest on the baking sheet, resulting in that irresistible chewy texture.
- Oven Variation Tip: If using a convection oven, reduce the baking temperature to 350°F (175°C) for best results.
- Ingredient Swaps:
- Butter: Unsalted, browned, or plant-based butter can be used.
- Flour: All-purpose gluten-free flour works well if you need a wheat-free option.
- Sugar: You can substitute organic cane sugar or use dark brown sugar for a richer, molasses-like flavor.
- Eggs: For egg-free baking, try your preferred egg substitute (like flax eggs or applesauce) or see an eggless cookie version.
- Freezing the Dough:
Scoop dough balls and freeze in a single layer inside an airtight container or bag. They’ll keep well for up to 2 months. Bake from frozen or let thaw before baking. - Storage:
Once baked and cooled, cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for longer shelf life.
The combination of butter, brown sugar, and vanilla delivers a warm, chewy cookie with crisp edges and gooey centers that remain tender thanks to precise bake times.
While cookies aren’t typically considered health food, this recipe includes wholesome ingredients like unbleached all-purpose flour and high-quality chocolate, offering a modest boost of iron and plant-based antioxidants.
With only 183 calories per cookie, 2 grams of protein, and minimal saturated fat per serving, it’s a treat you can enjoy in moderation without heavy guilt.
Its freezable dough makes it great for meal-prep-minded bakers—just scoop and store for future fresh-baked cookie moments.
Whether you’re baking for a party, a lunchbox treat, or a cozy night in, this recipe promises consistent results and joyful bites every time.
Must-Have Tools for Perfect Results
Cookie Scoop:
Ensures uniform cookie size for even baking and a consistent presentation. Also great for portioning muffin batter or forming meatballs.
Silicone Baking Mat:
Prevents sticking and promotes even heat distribution. A reusable, eco-friendly alternative to parchment paper, it’s ideal for cookies, pastries, and roasted veggies.
Stand Mixer or Hand Mixer:
Effortlessly creams butter and sugar for perfect texture and evenly incorporates eggs and dry ingredients. A versatile investment for everything from whipped cream to bread dough.
Spatula:
Essential for scraping down the bowl to ensure no ingredient is left behind. Also doubles as a gentle folding tool for mix-ins or whipped batters.
Parchment Paper:
Makes cleanup a breeze and prevents over-browning. An easy upgrade that improves baking results while saving you time at the sink.
Chef’s Secrets for Cookie Perfection
Achieving bakery-style chocolate chip cookies at home is all about mastering a few simple but essential techniques.
First, use softened—not melted—butter to get that perfect balance between chewy centers and crispy edges.
Creaming the butter thoroughly with the sugars introduces air into the dough, contributing to a lighter texture.
Be careful not to overmix once the flour is added, as this can lead to tough cookies.
Another insider tip: take the cookies out when they look slightly underbaked.
This is the golden moment—residual heat from the baking sheet will finish the job, resulting in that dreamy, soft middle.
For best flavor and structure, use quality chocolate—whether it’s chips, chunks, or a chopped bar.
And if you have time, let the dough rest for 30 minutes before baking. It deepens the flavor and improves texture, though it’s not mandatory.
Lastly, always bake on parchment paper or a silicone mat to prevent over-browning and ensure even baking.
Creative Ways to Serve Cookies
These cookies are irresistibly good on their own, but there are many fun ways to elevate them.
For a dessert everyone will rave about, sandwich a scoop of vanilla or caramel ice cream between two cookies.
Hosting a casual dinner? Serve the cookies warm with a drizzle of chocolate sauce and a sprinkle of flaky sea salt.
For a nostalgic twist, enjoy them with a cold glass of milk or dunked in coffee or hot cocoa. You can also crumble leftover cookies over yogurt, parfaits, or ice cream sundaes for a decadent crunch.
These cookies are a great addition to holiday cookie platters, potlucks, lunchboxes, or even edible gift bags—just tie them in parchment and twine for a rustic, thoughtful presentation.
Storage Tips to Keep Them Fresh
To maintain that freshly-baked taste, store the cookies in an airtight container at room temperature.
They’ll stay soft and delicious for up to 5 days. If you want to extend their shelf life, you can freeze the baked cookies for up to 2 months.
Simply let them cool completely, layer them with parchment paper in a container or zip-top bag, and freeze.
When ready to eat, thaw at room temperature or pop them in the microwave for a few seconds for that just-baked feel.
For longer prep-ahead convenience, freeze unbaked dough balls, and bake them straight from frozen—just add a few minutes to the bake time.
This makes it easy to have fresh cookies on demand anytime cravings strike.
Frequently Asked Questions and Answers
1. Why do my cookies turn out flat?
Flat cookies usually result from butter that’s too warm or not enough flour in the dough. Always start with softened, not melted butter, and measure flour accurately using the spoon-and-level method to avoid dense or greasy cookies.
2. Can I make these cookies gluten-free?
Yes! This recipe works well with 1:1 gluten-free all-purpose flour blends. Choose a high-quality brand that includes xanthan gum or similar binders to help the cookies hold their shape and texture.
3. How do I know when the cookies are done?
The cookies should look just barely golden on the edges and slightly soft in the middle when you remove them from the oven. They will firm up as they cool on the baking sheet. Overbaking leads to hard, dry cookies—don’t wait for full browning.
4. Can I use different kinds of chocolate?
Absolutely. While the recipe calls for chocolate chips, you can substitute chunks, chopped chocolate bars, or a mix of milk, semisweet, or dark chocolate to suit your taste. Just keep the total amount around 2 cups for best consistency.
5. Is it okay to chill the dough?
Chilling the dough is optional but recommended if you have extra time. A 30-minute chill helps intensify the flavor and improves texture by allowing the flour to hydrate. It also prevents spreading too much in the oven.
