The Best Chocolate Chip Cookies Recipe: Crispy Edges, Chewy Centers
There’s something timeless and comforting about a warm batch of homemade chocolate chip cookies. Whether you’re baking for a party, a cozy night in, or just to satisfy your sweet tooth, having a foolproof chocolate chip cookies recipe in your kitchen toolkit is a must.
This recipe delivers cookies with golden-brown edges, soft centers, and gooey pockets of melty chocolate in every bite. Read on for step-by-step instructions, expert baking tips, and answers to common cookie questions—plus fun variations to try.
Why This Chocolate Chip Cookies Recipe Is the Best
This isn’t just any cookie recipe. It’s been tested, tweaked, and perfected for:
- Texture perfection – crispy outside, chewy inside
- Rich, buttery flavor
- Ideal sweetness without being overly sugary
- Easy prep using pantry staples
- No chilling required (unless you want thicker cookies)
Let’s get baking!
Ingredients You’ll Need
This classic chocolate chip cookies recipe uses basic ingredients that you probably already have at home:
Dry Ingredients:
- 2 ¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup (2 sticks or 226g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar (light or dark)
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
Add-Ins:
- 2 cups (340g) semi-sweet chocolate chips
- Optional: 1 cup chopped walnuts or pecans
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl (use a hand mixer or stand mixer), beat the softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes until light and fluffy.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Step 6: Add Chocolate Chips
Fold in the chocolate chips (and nuts, if using) using a spatula or wooden spoon.
Step 7: Scoop the Dough
Scoop cookie dough by rounded tablespoons (or use a cookie scoop) onto prepared baking sheets. Leave about 2 inches between each scoop for spreading.
Step 8: Bake
Bake for 9 to 11 minutes, or until edges are golden and centers still look slightly underbaked (they’ll firm up as they cool).
Step 9: Cools
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely—if you can wait that long!
Tips for Perfect Chocolate Chip Cookies
1. Use Room Temperature Ingredients
Butter and eggs mix more evenly when they’re not cold, leading to a smoother dough and better texture.
2. Don’t Overbake
Take them out when the centers still look a bit soft. Overbaked cookies lose their chewiness.
3. Try a Mix of Chocolates
Use a combo of semi-sweet, milk, and dark chocolate chips or chunks for depth of flavor.
4. Add a Sprinkle of Sea Salt
For gourmet flair, sprinkle a pinch of flaky sea salt on each cookie just before baking.
5. Chill for Thicker Cookies
Want cookies that don’t spread too much? Chill the dough for 30–60 minutes before baking.
Cookie Storage and Freezing
How to Store:
Keep cookies in an airtight container at room temperature for up to 1 week. Add a slice of bread to keep them extra soft.
How to Freeze:
- Dough: Scoop dough balls and freeze on a tray. Once firm, transfer to a zip-top bag. Bake from frozen, adding 1–2 minutes to bake time.
- Baked Cookies: Let them cool completely, then freeze in a sealed container for up to 3 months.
Fun Variations to Try
This classic chocolate chip cookies recipe is super customizable! Here are some tasty twists:
- Peanut Butter Chocolate Chip Cookies: Replace ½ cup of the butter with peanut butter.
- Oatmeal Chocolate Chip Cookies: Replace ¾ cup of flour with old-fashioned oats.
- Double Chocolate Cookies: Add ¼ cup cocoa powder and use chocolate chunks.
- Vegan Chocolate Chip Cookies: Use plant-based butter and a flax egg (1 tbsp flax + 3 tbsp water).
Frequently Asked Questions
Can I use margarine instead of butter?
You can, but real butter gives the best flavor and texture. Margarine may lead to flatter cookies.
What makes cookies chewy vs. crispy?
Chewiness comes from brown sugar, extra moisture, and slightly underbaking. Crispier cookies use more white sugar and bake a bit longer.
How do I make bakery-style giant cookies?
Scoop larger dough balls (about ¼ cup), bake for 13–15 minutes, and let cool fully before eating.
Can I reduce the sugar?
You can reduce both sugars by about ¼ cup without ruining texture, but keep in mind this also affects spread and sweetness.
Final Thoughts
There’s a reason this chocolate chip cookies recipe is a go-to in kitchens around the world. It’s easy, versatile, and yields mouthwatering cookies that never last long on the plate.
Whether you’re baking for the holidays, a potluck, or your own personal cookie cravings, this recipe delivers every time.
Now grab your ingredients and preheat that oven—it’s cookie time!
