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.
This is the best chocolate chip cookie recipe I have ever found and best of all lives up to the description ! They are raved about wherever I take them and recipe is given out every time!
Excellent job Courtney!!!
These turned out amazing! Big, fluffy and delicious! I will definitely be making these again.
Yay!
It says butter cold? Is this right?
Keep it out for 30-40 mins before using.
So, so good! I took these to a picnic and got everyone loved them!
I have tried so many recipes and this is by far the best chocolate chips cookie recipe. Some friends like it with walnuts, can I add it without altering the recipe? Thank you for sharing your recipe. (Thanking my friend too for sharing it to me)
Sure! Add some in!
This is my go-to recipe. I make the base and use different types of mix-ins and it always works. I’ve even made the base chocolate. Thank you.
These are the best chocolate cookies I’ve ever baked and I’ve baked many batches. The recipe is flawless! Mine developed a little bit of a crunchy outside and a perfectly chewy inside. I also love that the recipe needs no tweaking for altitude. I’m at almost 5800′ elevation and I baked them as directed. Thanks for sharing this recipe!
Thank you so much!
Hey,
Thank you for the recipe they do turn out really nice!
Have you every weighed the cookie dough as in how much is 2” scoop ?
I haven’t
My daughter and I have been on the hunt for the perfect chocolate chip cookie recipe and this is it!! So soft, chewy, not at all cakey. Just perfection. We slightly underbaked them and rotated the sheets halfway through. So glad to have found our go-to recipe! Thank you!
The recipe was so easy to follow and it came out amazing. Thank you for sharing the best chocolate chip cookie recipe!!
Yay!!
Hi can I do it my handmixing? As my mixer isn’t working anymore.
Yes for sure. You may need to start with butter that’s a little softer. If that’s the case, you’ll want to refrigerate the dough for about 30 minutes before baking.
LOVE
My friend shared these with me and they are amazing! I got the recipe from her and have a batch in the oven now! Question though – how many cookies is one recipe supposed to make?
So happy you love them! The amount depends on the size of cookie. When I make them into large cookies (using a 2 oz scoop), it makes about 16 and if I use a 1 oz. then i get about double that.
Courtney, I have made your recipe at least 7 or 8 times. Every time my cookies come out pretty flat. I use cold butter, room temperature eggs and have even tried using extra flour to help. Still fairly flat. The only thing I can come up with is an altitude difference. I’ve tried to do some research on how to adjust for cooking in a lower altitude, but I pretty much only find ways to adjust to bake in a higher altitude, and haven’t figured out what to change. Any advice? The cookies are delicious, so I definitely want to keep using your recipe! 🙂
Hi Nancy. You can also use cold eggs, as well as decreasing the sugar just a bit. I’d take out 1/4 cup granulated sugar and see if that helps.
If u mix the baking soda with 2 tsp hot water than add to recipe it fluffs them better.
Wondering if it can put the dough in the fridge before using?
Keep in freezer.
Can you made dough balls and freeze them to bake later? If so, does that change the bake time or anything? Thanks!
Yes you can. I would let the dough thaw for about 20-30 minutes, though, before you bake them. Timing should be about the same if you do that.
I saw (on IG) that you adapted the recipe when you added M&Ms. What were those changes?
Thanks,
Marilyn
Use 1.5 cups granulated sugar and only 1/2 cup brown sugar. Plus mini chocolate chips and mini M&Ms
Really good recipe!! I am going to switch over to this recipe from my usual. I used milk chocolate chips even though it says not to. My fam doesn’t like dark chocolate. They were delicious!
Can i half the brown and white sugar? Will it affect the texture of the cookies?
No it will mess it up. Keep it as is
Whenever I make this recipe, the dough turns out really crumbly. What am I doing wrong?!?
Could be that you’re in a dry climate or maybe measuring a little more flour than you need. Next time you make it, just reduce the flour by 1/4 -1/3 cup and see what you think.
The dough and cookies are delicious, but my cookies are turning out flat after cooling. I’m at about 2,300 ft elevation. I’ve tried chilling the dough beforehand. I weigh the flour and sugars (not butter). I use a KitchenAid mixer to combine ingredients. What am I doing wrong? Could I be over-mixing?
Hi Katie! Are you using soft butter or cold butter? I find that my cookies hold a better shape if I use cold butter and cold eggs. You may also want to check the internal temperature of your oven to make sure that’s not too cold.
They were ok. I had trouble with the bottoms burning at 10 minutes.
I would double check your oven temperature. It also may be that your oven runs a little hot and you may need to adjust the baking time.