Best Homemade Chocolate Chip Cookies

Oh my gosh, you have to try these Best Homemade Chocolate Chip Cookies! They’re soft, chewy, and packed with melty chocolate chips. Trust me, you’ll never want store-bought again!

The dough is simple but makes the cookies come out perfect every time. Plus, they’re just the right amount of sweet with a hint of vanilla. I love how the edges are crispy but the centers stay soft!

These cookies are perfect for after-school snacks, parties, or just a treat for yourself. Everyone’s gonna ask for your recipe! Once you try them, you’ll be hooked.

Let’s bake them together! Grab your flour, butter, and chocolate chips—I’ll show you how easy and fun it is. You’re gonna love every bite!

Why You’ll Love This Recipe

• Perfect Texture: These cookies are soft and chewy inside but hold a light crisp on the edges. It’s a balance that many recipes miss, but this one gets just right.
• Easy to Follow: Using common ingredients and clear steps, this recipe works well even if you’re new to baking.
• Flexible: You can swap the chocolate chips for chunks or mix in nuts if you want, making it your own.
• Reliable Results: The dough chills before baking to help the cookies keep their shape and develop deeper flavor.
• Family Favorite: Great for school lunches, snack time, or dessert after dinner. Kids and adults both love these.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: About 15 minutes to mix, plus 30 minutes chilling. Chilling the dough helps the cookies bake evenly and stops them from spreading too much.
• Bake Time: 10-12 minutes per batch. Keep an eye on the edges for a light golden color.
• Total Time: Around 1 hour including chilling and baking.

Servings:
This recipe yields approximately 24 medium-sized cookies. They’re perfect for sharing or keeping a few for yourself.

Difficulty Level:
Easy. The recipe is straightforward, with clear instructions for beginners but satisfying enough for more experienced bakers.

Required Kitchen Tools

To make these cookies, have the following on hand:

• Mixing bowls (one medium for dry ingredients, one large for wet)
• Measuring cups and spoons (accurate measuring is key for baking)
• Hand mixer or stand mixer (to cream butter and sugar well)
• Baking sheets (preferably heavy-duty to promote even baking)
• Parchment paper or silicone baking mats (prevents sticking and helps cookies bake evenly)
• Cooling rack (for cooling cookies properly after baking)
• Rubber spatula or wooden spoon (for folding in chocolate chips)

Ingredients for the Best Homemade Chocolate Chip Cookies

This recipe uses simple ingredients that combine to make the classic cookie flavor we all love:

• 2 1/4 cups (281g) all-purpose flour (spooned and leveled for accuracy) — provides structure and chew.
• 1 teaspoon baking soda — helps the cookies rise just enough for a soft texture.
• 1/2 teaspoon salt — balances sweetness and enhances flavor.
• 3/4 cup (170g) unsalted butter, softened to room temperature — gives richness and moisture.
• 1/2 cup (100g) granulated sugar — adds sweetness and helps with crisp edges.
• 1/2 cup (110g) packed light brown sugar — adds moisture and a subtle caramel flavor.
• 1 large egg, at room temperature — binds ingredients and adds tenderness.
• 2 teaspoons pure vanilla extract — deepens the cookie’s flavor.
• 1 1/2 cups (270g) semisweet chocolate chips — the star of the cookie, melty and sweet.

How to Make Best Homemade Chocolate Chip Cookies Step-by-Step

1. Prepare Your Ingredients and Tools

Make sure your butter and egg are at room temperature. This helps them blend smoothly and creates a better cookie texture. Preheat your oven to 350°F (177°C) so it’s ready when your dough is chilled.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed through the flour, which helps your cookies bake evenly.

3. Cream Butter and Sugars

In a large bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar together on medium speed. Beat for about 2-3 minutes until the mixture looks light, fluffy, and well combined. This creaming step is important because it traps air, giving your cookies a nice texture.

4. Add Egg and Vanilla

Add the egg and vanilla extract to the creamed butter and sugar. Beat on medium speed until the mixture is smooth and fully combined. This helps bind everything and adds flavor.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed or fold with a spatula until just combined. Avoid overmixing here because too much mixing can make cookies tough.

6. Fold in Chocolate Chips

Using a spatula or wooden spoon, gently fold the chocolate chips into the dough. Make sure they’re evenly distributed so every cookie has plenty of chocolate.

7. Chill the Dough

Cover the dough with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes. Chilling firms the dough, which helps prevent the cookies from spreading too much during baking. It also allows flavors to develop more fully.

8. Scoop and Arrange Dough

Line baking sheets with parchment paper or silicone baking mats. Use a cookie scoop or spoon to portion the dough into 1.5 to 2 tablespoon-sized balls. Place them about 2 inches apart to allow room for spreading.

9. Bake

Bake the cookies in the preheated oven for 10-12 minutes. Watch for the edges to turn light golden brown while the centers still look slightly soft. This means they’ll be chewy when cooled.

10. Cool

Let the cookies rest on the baking sheet for 5 minutes after baking. This allows them to set and makes them easier to transfer without breaking. Then, move them to a cooling rack to cool completely.

Variations for Best Homemade Chocolate Chip Cookies

• Add Nuts: Mix in 1 cup of chopped walnuts or pecans for extra crunch and flavor.
• Use Different Chocolate: Swap semisweet chips for milk, dark, or white chocolate chips to suit your taste.
• Oatmeal Twist: Add 1/2 cup of rolled oats for a heartier texture.
• Salted Top: Sprinkle a pinch of flaky sea salt on each cookie before baking to balance sweetness.
• Double Chocolate: Add 1/4 cup cocoa powder to the dry ingredients and use chocolate chunks instead of chips for a rich chocolate version.

How to Serve Best Homemade Chocolate Chip Cookies

Serve these cookies fresh with a cold glass of milk, coffee, or tea. They’re great as an afternoon snack, dessert after dinner, or packed into lunchboxes. You can also sandwich two cookies with vanilla ice cream for a simple homemade ice cream sandwich.

Storing Best Homemade Chocolate Chip Cookies

• At Room Temperature: Store cooled cookies in an airtight container for up to 4 days. Adding a slice of bread helps keep them soft.
• Freezing Dough: Scoop cookie dough onto a baking sheet and freeze until firm. Transfer balls to a freezer bag and bake directly from frozen, adding 1-2 minutes to baking time.
• Freezing Baked Cookies: Cool completely, then freeze in an airtight container separated by parchment paper for up to 3 months. Thaw at room temperature before serving.

Tips and Tricks for Success

• Use room temperature butter and eggs for smooth mixing.
• Don’t overmix the dough to keep cookies tender.
• Chill the dough to improve flavor and prevent spreading.
• Use parchment paper or silicone mats to avoid sticking.
• Check cookies at 10 minutes to avoid overbaking; they’ll firm up as they cool.
• Measure flour correctly by spooning and leveling instead of scooping directly from the bag.

Nutrition Information (per cookie)

Nutrient	Amount
Calories	180 kcal
Total Fat	9 g
Saturated Fat	5 g
Cholesterol	25 mg
Sodium	95 mg
Total Carbohydrates	24 g
Dietary Fiber	1 g
Sugars	16 g
Protein	2 g

Best Homemade Chocolate Chip Cookies FAQs

Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce or omit added salt in the recipe to avoid oversalting.

Q: How do I make the cookies crispier?
A: Bake a minute or two longer and use slightly less brown sugar.

Q: Can I freeze the cookie dough?
A: Absolutely. Freeze dough balls and bake directly from frozen, adding 1-2 extra minutes.

Q: What if I don’t have brown sugar?
A: You can substitute with an equal amount of granulated sugar, but cookies may be less moist and flavorful.

Conclusion

This chocolate chip cookie recipe combines simple ingredients and clear steps for reliably delicious results. The balance of soft centers and crisp edges with melty chocolate chips makes these cookies a timeless favorite. Whether it’s your first time baking or you’re perfecting your go-to recipe, this one delivers comfort in every bite.