I love this recipe because it strikes the perfect balance between soft and chewy. The edges get lightly golden while the center stays tender, making each bite a warm and satisfying experience. It’s an easy, reliable recipe that I come back to again and again. Whether I stick to the classic or try one of the fun variations, these cookies always turn out just right.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ¼ cups all-purpose flour (280g)
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened (230g)
¾ cup granulated sugar (150g)
¾ cup packed brown sugar (165g)
2 large eggs
2 teaspoons vanilla extract
2 cups chocolate chips (340g – milk, dark, or semi-sweet)
Optional: 1 cup chopped nuts (e.g., walnuts or pecans)
Directions
I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, and salt.
In a large bowl, I beat the softened butter with the granulated and brown sugars until the mixture is fluffy and light—about 3 to 4 minutes.
I add the eggs one at a time, beating well after each, then stir in the vanilla.
I slowly mix in the dry ingredients just until the flour disappears—being careful not to overmix.
I fold in the chocolate chips and nuts, making sure they’re evenly spread throughout the dough.
Using a cookie scoop, I drop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
I bake the cookies for 10–12 minutes, just until the edges are golden. I take them out when the centers are still slightly soft.
I let them cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Servings and timing
This recipe makes about 36 cookies depending on how big I scoop them. It takes 10–15 minutes to prep and 10–12 minutes to bake each batch, with a total time of around 45 minutes.
Variations
Chocolate Chunk Cookies: I chop up a bar of good-quality chocolate instead of using chips for bigger pools of melty chocolate.
Nuts for Crunch: I mix in walnuts or pecans when I want a little crunch with my chocolate.
Sweet and Salty: I love adding caramel bits and a pinch of flaky sea salt on top before baking.
Peanut Butter Swirl: A spoonful of peanut butter swirled into the dough or added as chips gives it a nutty twist.
Double Chocolate: I replace ¼ cup of flour with unsweetened cocoa powder for a rich, chocolate-lovers version.
Storage/Reheating
I store the baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I add a slice of bread to the container.
For freezing, I scoop the dough into balls and freeze them on a baking sheet. Once solid, I transfer them to a freezer-safe bag. When I’m ready to bake, I place the frozen dough directly on a baking sheet and add 1–2 extra minutes to the baking time.
FAQs
Can I make the dough ahead of time?
Yes! I often refrigerate the dough for up to 48 hours or freeze it for longer storage.
Why are my cookies flat?
That usually happens when the butter is too warm. I chill the dough for 30 minutes if it’s too soft.
Can I use salted butter?
Yes, but I reduce the added salt to a pinch or ¼ teaspoon.
Do I need to use both sugars?
Yes—brown sugar adds moisture and chewiness, while granulated sugar gives structure and crisp edges.
How do I make them chewier?
I chill the dough and pull the cookies from the oven when they still look slightly underbaked in the center. They finish cooking on the sheet as they cool.
Conclusion
These homemade chocolate chip cookies are everything I want in a classic dessert—warm, melty, soft in the middle, and just a little crisp on the edges. They’re easy enough for a casual baking day, but special enough to bring to any gathering. I’ve baked them more times than I can count, and every time, they bring back that nostalgic feeling of home. One bite, and I know I’ll be making them again soon.
