This is the very easy chocolate chip cookie recipe you’ll come back to again and again. It uses basic pantry ingredients and simple steps to produce cookies with crisp edges, soft centers, and plenty of chocolate in every bite. The dough comes together in one bowl, needs no chilling, and bakes in about 10 minutes, making it perfect for a last-minute treat or a first baking project.
Ingredients
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340 g) semisweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips with a spatula or wooden spoon until evenly distributed.
- Drop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
- Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underdone. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Tips
- Butter temperature: Softened butter is key. If you forget to take it out of the fridge, cut it into small cubes and let it sit for 15 minutes, or microwave in 5-second bursts until soft but not melted.
- Don’t overbake: Pull the cookies out when the edges are set but the centers still look soft and slightly puffy. They will finish baking on the hot sheet.
- Use a cookie scoop: For uniform cookies that bake evenly, use a 1.5-tablespoon cookie scoop. If you don’t have one, two spoons work fine.
- Substitution: Out of brown sugar? Use all granulated sugar, but the cookies will be slightly less chewy. You can also add 1 tablespoon of molasses to mimic brown sugar’s moisture.
Serving Suggestions
Serve these cookies warm with a glass of cold milk, or let them cool completely and stack them on a plate for sharing. They’re also delicious crumbled over vanilla ice cream or sandwiched with a scoop of ice cream for an easy dessert.
Variations
- Add nuts: Fold in 1 cup (120 g) of chopped walnuts or pecans along with the chocolate chips.
- Double chocolate: Replace 1/4 cup (30 g) of the flour with 1/4 cup (25 g) of unsweetened cocoa powder and use white chocolate chips instead of semisweet.
- Oatmeal chocolate chip: Reduce flour to 1 3/4 cups (220 g) and add 1 cup (80 g) of old-fashioned oats.
- Sea salt finish: Sprinkle a little flaky sea salt on top of each cookie right before baking for a sweet-salty contrast.
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container (it absorbs excess air). For longer storage, freeze the baked cookies for up to 3 months, or freeze the raw dough balls on a baking sheet, then transfer to a freezer bag; bake frozen dough directly from the freezer, adding 2 minutes to the baking time. To reheat, place a cookie on a microwave-safe plate and heat in 10-second bursts until warm, or warm in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Can I use salted butter? Yes, just reduce the added salt to 1/4 teaspoon.
Why did my cookies spread too much? This usually happens if the butter is too soft or melted, or if the dough is warm. Make sure your butter is softened but not liquid, and if your kitchen is hot, chill the dough for 30 minutes before baking.
Can I make the dough ahead of time? Absolutely. You can refrigerate the dough for up to 3 days, or freeze it for up to 3 months. If baking from cold, add 1–2 minutes to the baking time.
How do I get chewier cookies? Use more brown sugar than white (try 1 cup brown and 1/2 cup white), or substitute 1 egg with 1 egg yolk. Also, underbaking slightly gives a chewier texture.
Can I use a gluten-free flour blend? Yes, use a 1:1 gluten-free baking flour blend. The texture may be slightly more crumbly, but they’ll still be delicious.
Why do my cookies come out cakey? Cakey cookies often come from too much flour or overmixing. Make sure you measure flour correctly (spoon and level, not scooping) and mix just until the flour disappears.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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