What’s better or more comforting than a chocolate chip cookie?! These soft and chewy Chocolate Chip Cookies truly are the best and are bound to be your new go-to recipe.
One of my dad’s favorite treats as a kid was his mom’s homemade chocolate chip cookies. I remember him telling me over and over again how they were the best cookies he’s ever had and no one could make them better than grandma. Over the years, any time we would visit my grandma Margaret, she always had a fresh batch of her cookies waiting for us. I loved opening the tupperware and having the scent of freshly baked chocolate chip cookies hit my nose. It’s a memory I’ll never forget and one I try to recreate often. These soft and chewy chocolate chip cookies are my version of Grandma Margaret’s classic cookies.
The Best Soft and Chewy Chocolate Chip Cookies
I never did get my grandma’s recipe before she passed away (I’m pretty sure it was the Nestle Tollhouse recipe from the chocolate chip cookie bag), so over the years I’ve tried dozens and dozens of chocolate chip cookies – baking them myself and taste testing at different bakeries across the country – to find my favorite version of this classic cookie. I finally landed on this recipe. It’s simple, foolproof, and utterly scrumptious!
Tips for Making the Best Chocolate Chip Cookies
Let’s make sure these soft and chewy Chocolate Chip Cookies turn out perfect! Here’s a rundown of the tips for making these the best cookies:
- Follow the recipe. This may seem obvious, but just to cover all our basis, be sure to follow the recipe as it’s written to get the most accurate result.
- Use cold butter and eggs. Using cold butter and eggs will help ensure your cookies keep their shape. To mix the butter when it’s cold, I cut it up into cubes first.
- Don’t over-mix the dough. Once you add the dry ingredients, mix on low until no flour streaks remain.
- Use semi-sweet or dark chocolate. The chocolate can make or break a chocolate chip cookie, in my opinion. Stick with a semi-sweet or dark chocolate chip with these cookies. Using milk chocolate will make these cookies too sweet.
Ingredients You’ll Need for chocolate Chip Cookies
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Eggs
- Unsalted butter
- Vanilla
- Granulate sugar
- Brown sugar
- Semi-sweet or dark chocolate chips
How to Make Homemade Chocolate Chip Cookies
Note: The texture and look of these cookies may vary depending on the type of butter you use and if you don’t use cold butter and eggs.
Don’t forget to enjoy these chocolate chip cookies with a nice, cold glass of milk!
Enjoy!
Find me on Instagram @cakebycourtney for more recipes, tips, and fun!
Soft and Chewy Chocolate Chip Cookies
Ingredients
- 1 cup (226 g) unsalted butter, slightly cold
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) brown sugar, packed
- 2 eggs, cold
- 1 teaspoon (4.2 g) vanilla
- 3 1/2 cups (420 g) all-purpose flour
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (6 g) salt
- 2 cups (300 g) semi-sweet or dark chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment beat the butter, granulated sugar and brown sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
- Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for about 30 seconds.
- With the mixer on low speed, add the flour, baking soda, baking powder and salt. Mix until combined.
- Stir in the chocolate chips.
- Scoop 2-inch balls of dough onto the cookie sheet. Bake for 10 to 12 minutes. The cookies are done when the edges are slightly golden brown. The top may look a little soft. That's ok! The cookies will continue to bake a little while they cool.
Always and forever the best chocolate cookie! Made again today for the billionth time this month. 😛 Everyone always loves it and it always turns out perfect! My favorite way is with half semi sweet and half dark chocolate chips!
Oh Courtney. Thank you for all your efforts. This recipe is 10/10! A keeper, for sure! Last batch we made, we froze 3/4 of the gloriously textured dough in slab form, wrapped in baking paper and cling wrap. Then just left it out of the freezer to soften enough to cut off cookie sized bits to pop in the oven for a quick movie night treat. This batch, we indulged in 4 freshly baked cookies, then popped 20 balls of raw cookie dough onto a paper-lined baking tray to chill right down in the freezer for about 20-30 mins before placing in zip-lock bags in the freezer. It’ll be even easier to bake some next time a craving strikes. They bake fantastically from frozen – just add a few minutes. Warmest regards from the Surf Coast, Victoria, Australia!
Thank you so much!! I appreciate it!
Oh my goodness!!! I found this recipe during a road trip and made the cookies that night. BEST CHOCOLATE CHIP COOKIES EVER! There was only one issue. My husband liked the dough so much that I was afraid I wouldn’t have enough left to actually BAKE the cookies. HUGE hit with my party of five!!!
I’m so glad!
These are my new go to! Thank you so much for adding the weight measurments–it makes baking so much easier.
Paired these with the Guittard Super Cookie Chip and they were incredible. Thanks, Courtney!
Thank you so much!
What type and brand of flour did you use to make these cookies? I happened to find White Lily flour in my area for the first time and when I made a new chocolate chip cookie recipe with that “enriched bleached” flour they didn’t spread and came out dry and cakey l generally use King Arthur unbleached flour. I am an a experienced baker and this has me stumped. Thank you in advance for your help.
I use lehi roller mills unbleached flour
These cookies were better than any bakery cookie I’ve had, so incredibly delicious! I’m so glad I discovered your website. I foresee a lot of baking in my future!!!
Thank you so much!!
Could I make these with salted butter? Hoping to make these today and that’s all I have on hand. Thanks!
Of course! Just omit the extra salt
Thanks for sharing your recipe. Can you please make a video of how you make them. My cookies spread a lot. You say use cold butter n cream the sugars till light n fluffy for 2 mins. I think I go wrong somewhere here. A video will be very helpful. Thanks.
Made these last night and they are fantastically delicious! Thanks for sharing.
Thank you!!
This is the chocolate chip cookie recipe I have been looking for my whole life!!! I’m not even being dramatic, these were perfect. Crispy on the outside and chewy on the inside, absolute perfection! Thank you
Yay! Love to hear it!
These cookies are so goooodddd!!! I love that it’s a one bowl recipe and it made a lot of dough so I froze some of it to keep on hand because these are the best chocolate chip cookies!!! 💜
Love it!
These were delicious and so easy to make. They taste full bodied even though the dough doesn’t need chilling. I will definitely be making them again!!
Yay!
I’ve literally memorized this recipe I make it so much! I have tried recipes for YEARS AND YEARS and this one is AMAZING. I love that she gives small tips and tricks that actually make a HUGE difference. I’m so excited for her cookbook to try all kinds of new baking!!
Thank you so much!
I have a question please? Do you use light brown sugar or dark brown sugar? Thanks in advance!
Light.
Haven’t tried these yet, planning on it today. Question though, is it really supposed to be cold butter?? I’ve always used room temperature. Just want to make sure! Can’t wait to try!
Yes cold!
The cold butter helps with spreading. This allows you to bake the cookies immediately and not have to chill the dough.
Now Courtney guuuuuuurl…you did it again. These cookies are delicious! Perfect texture too. And the best thing is, this is a no chill cookie dough. I used a 1.5 tablespoon scoop. I had rolled some into balls when I added pecans and those were puffier cookies. The scooped cookies spread, but not too much. This is truly the perfect cookie recipe!
Hands down the best chocolate chip cookie recipe 🤗
Thank you so much!
FINALLY, a PERFECT Chocolate Chip Cookie….I truly feel using the gram measurements was key in the recipe. I also used half milk/dark chocolate chips. Thank you Courtney!!!
Thank you so much!!
The perfect chocolate chip cookie! I have been trying out so many different recipes, and this is the one! Perfectly chewy with just that little crispness to the outside. Thank you!
This recipe for chocolate chip cookies is truly over the top. Every time I make them people rave about them and want the recipe. The most delicious cookie recipe and easy to make!
This makes me so happy!