You can never go wrong with classic chocolate chip cookies! These homemade cookies are soft and chewy on the inside with a slight crunch on the outside. Make the dough ahead and freeze portions to bake later, or enjoy them fresh from the oven.
Best CCC EVER!! I have made 3 batches, each one better than the previous. I’ve added nuts, butterscotch chips. Delicious!
⭐️⭐️⭐️⭐️⭐️ – our reader, Cheryl
This is my go-to recipe when I’m craving something easy and sweet. I often make the cookie dough ahead, freeze it into balls, and bake straight from frozen when the craving hits.
For a tasty twist try Caramel Chocolate Chip Cookies for gooey salted caramel, or Orange Almond Chocolate Chip Cookies for a bright, nutty variation. If you love Oreos too, Thick Oreo Stuffed Chocolate Chip Cookies are perfect for dunking and sharing.
What You Need to Make These Cookies
Ingredients:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Large eggs
- Vanilla extract
- Chocolate chips or chunks
Equipment:
- Baking sheet
- Mixing bowls
- Stand mixer with paddle attachment, wooden spoon, or hand mixer
- Measuring spoons
- Whisk
- Kitchen scale (recommended) or measuring cups
- Parchment paper (optional)
- Cookie scoop (small or large)
- Cooling rack (optional)
How to Make the Best Chocolate Chip Cookies
What’s your ideal chocolate chip cookie—thin and crispy, thick and chewy, or somewhere in between? If you prefer gooey, chewy centers with slightly crisp edges, this recipe delivers. A few simple techniques will help you get there.
Room-temperature butter: Let butter sit about 30 minutes so it’s soft enough to press but still holds its shape. If it’s too soft, the cookies will spread too much.
Cream the butter and sugars well: Thorough creaming dissolves sugar and traps air, producing a tender, slightly lofty cookie.
Use an oven thermometer and quality baking sheet: Ovens vary, so a thermometer ensures the correct temperature. Aluminized steel baking sheets heat evenly. Bake until the edges are lightly golden; centers can look a touch underdone— they’ll finish on the hot pan and stay gooey.
Mix chocolate types: For the best texture and flavor, combine different chocolates—mini semi-sweet chips, jumbo milk chocolate chips, and dark chocolate chunks. Chunks melt into puddles while chips keep some shape for texture contrast.
Expert Tips & Storage
Yes. Substitute up to ½ cup of butter with shortening for slightly thicker cookies.
Store in an airtight container at room temperature with a slice of bread for up to one week—the bread helps keep them soft. For longer storage, freeze for up to one month.
Yes. Form and freeze dough balls. When ready to bake, place frozen balls on the baking sheet while the oven preheats and bake as directed.
Chilling isn’t required, but refrigerating the dough up to 2 days can deepen flavor and improve texture.
This recipe hasn’t been tested with gluten-free flours. If you try a GF version, note that texture and spread may vary depending on the flour blend used.
More Cookie Recipes You’ll Love
- Edible Chocolate Chip Cookie Dough
- Orange Almond Chocolate Chip Cookies
- Salted Espresso Chocolate Chip Cookies
- Chocolate Chip Cowboy Cookies
Did you try this recipe? Tag @brokenovenbaking on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ rating & comment below!
📖 Recipe
Classic Chocolate Chip Cookies
Kayla Burton
Pin Recipe
Equipment
-
Baking sheet
-
Mixing bowls
-
Measuring spoons
-
Kitchen scale or measuring cups
-
Whisk
-
Stand mixer with paddle attachment, wooden spoon, or hand mixer
-
Cookie scoop
-
Cooling rack
-
Parchment paper (optional)
Ingredients
- 3 cups (375 g) all-purpose flour weighed in grams or spooned and leveled
- 1 teaspoon (4 g) baking soda
- ¼ teaspoon (1 g) baking powder
- 1 teaspoon (6 g) salt
- 1 cup (227 g) unsalted butter room temperature
- 1½ cup (300 g) light brown sugar packed
- ½ cup (100 g) granulated sugar
- 2 large (2 large) eggs room temperature
- 1 tablespoon (14.79 ml) vanilla extract
- 2¼ cups (380 g) chocolate chips and/or chunks
- 2 tablespoons (36 g) flaky salt optional, for topping
Instructions
-
Preheat oven to 350°F and line baking sheet(s) with parchment paper (optional).
-
Whisk together the flour, baking soda, baking powder, and salt. Set aside.
-
Cream the butter and sugars on medium speed for about 2 minutes, scraping the bowl as needed.
-
Add the eggs and vanilla, mixing well after each addition.
-
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
-
Gently fold in the chocolate chips and/or chunks.
-
Scoop dough balls at least 2 inches apart onto the prepared baking sheet. Recipe yields about 16 large or 24 smaller cookies.
-
Bake at 350°F for 10–14 minutes, or until the edges are lightly tan.
-
If desired, sprinkle flaky salt on the warm cookies. After a few minutes transfer to a cooling rack and enjoy.
Notes
One cup of butter equals two U.S. sticks—double-check your packaging if needed.
Storage: Keep cookies in an airtight container with a slice of bread for up to one week, or freeze for up to one month.
Make ahead: Prepare dough, form balls, and freeze. Bake from frozen when ready.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.