Looking for that go-to classic Chocolate Chip Cookies recipe that is no-fail, requires simple ingredients, and doesn’t require any chill time? This is the recipe you are going to reach for every single time. I tested it for years to get it perfect just for you.

Of all my cookie recipes, this is one of my favorites I make on repeat all year long. The result is a perfect soft chocolate chip cookie that stays soft for days! Get ready for the compliments to roll in because everyone will love these easy chocolate chip cookies.

PIN IT FOR LATER!

Stack of No Chill Chocolate Chip Cookies

This cookie dough recipe is based off of our delicious White Chocolate Macadamia Nut Cookies. We just changed the white sugar to brown sugar to get that rich delicious taste in these amazing chocolate chip cookies.

We’ve tested the recipe so many times to make them perfect so you don’t have too!

Contents show

Ingredients Needed for the Best Chocolate Chip Cookies

All-purpose flour – The best way to measure it is to lightly spoon the flour into a dry measuring cup and level it off.
Baking soda – Double-check the expiration date! If it’s expired buy a new container otherwise your cookies won’t puff up when they bake.
Salt – Even sweet treats need this! It enhances the flavors making your cookies taste even better.
Softened butter – Leave it out at room temperature for an hour or so before making your cookies.
Brown sugar – This gives the cookies the best soft and chewytexture.
Vanilla extract
Large eggs – leave them out at room temperature before making the dough. Cold eggs don’t mix well with the other ingredients. Room temperatureeggs do!
Chocolate chips – I love semi-sweet ones, but you can use milk chocolate chips or dark chocolate chips, too. Or try some chocolate chunks!

Classic Chocolate Chip Cookie Ingredients

Products Needed

How to Make Chocolate Chip Cookies

Dry Ingredients: Combine the flour, baking soda, and salt in a medium bowl.

Bowl of dry ingredients for cookie dough

Wet Ingredients: In a large bowl, mix the butter and sugar. Add in the eggs and vanilla and stir until smooth.

Combine: Add the flour mixture to the wet ingredients and mix to combine. Stir in the chocolate chips.

Cookie dough with chocolate chips in bowl

Bake: Drop the chocolate chip cookie dough balls onto a prepared cookie sheet and bake the cookies until the bottoms are golden brown.

Cool: Leave the cookies on the sheet for five minutes and then transfer them to a wire rack to cool completely.

Chocolate Chip Cookie Dough scoops on baking sheet

Baked Chocolate Chip Cookies on baking sheet

Storage Tips for Soft Chocolate Chip Cookies

You can store these chocolate chip cookies at room temperature or you can freeze them! Just remember, the air is the enemy so always keep them in an airtight container for the best results. Cookies that are exposed to air will dry out fast!

Room Temperature

Once the cookies are completely cooled, store them in an airtight container. They will keep for three to four days.

Freezer

You can freeze them, too! Once they are cooled, place them in a freezer bag or container. I like to stack them with wax paper or parchment paper separating the layers. This will keep them from sticking together.

Chocolate chip cookies freeze well for up to two months. Let them thaw at room temperature before serving.

Why Are My Cookies Flat And Crispy?

There are a few reasons why this happens:

If your cookies are flat and crispy, they spread too much while they are baking. This happens when the butter is too warm. When you mix the butter it should be soft but not melted.

If your kitchen is really warm (or it’s during the summer) you may want to chill the dough for 30 minutes or so before baking the cookies. If you’re not sure, check the dough once you mix it. It should be soft but not too soft. You should be able to form it into balls that are somewhat firm.

If your dough is very soft, chill it to firm up the butter. This will keep the cookies from spreading too much.

Be sure to measure the flour accurately. If you don’t add enough, your cookies will be flat. To measure the flour using a dry measuring cup with the spoon and level method This is the best way to measure flour.

Also, double-check the oven temperature. If your oven is too hot it will melt the butter in the dough too fast causing the cookies to spread and end up flat.

Why Did My Cookies Turn Out Hard And Crunchy?

Did you measure the flour using a dry measuring cup with the spoon and level method? This is the best way to measure flour (if you don’t have a scale). Too much flour will make your cookies cakey, hard, or even crunchy.

Don’t overmix the cookie dough. The more you mix it the more the gluten in the flour develops which can make the cookies hard and tough instead of soft.

Also, don’t overbake the cookies. Take them out of the oven once they are golden around the edges. They will still look soft on top but will finish baking on the sheet as they cool.

Can You Freeze Chocolate Chip Cookie Dough?

Yes, this dough freezes great! You can scoop the dough onto a cookie sheet with parchment. Place the sheet in the freezer for 30 minutes or until the dough balls are frozen. Transfer them to a freezer bag and they will keep well in the freezer for up to three months.

When you want to bake some cookies, take the cookie dough balls out of the freezer and place them on a prepared baking sheet. Bake them as instructed it might take a few additional minutes because they are frozen.

Substitutions

What I love about this recipe is that you can make substitutions and tweaks to create a whole new cookie! You can add up to 1 1/2 cups of mix-ins. Try some of these ideas or mix and match them for even more fun.

Sprinkles – Sometimes I add 1 1/4 cup of chocolate chips and 1/4 cup of sprinkles to add some color!
Nuts – Substitute half of the chocolate chips with chopped nuts like peanuts, walnuts, almonds, or cashews.
Baking bits – Check out the baking aisle for different baking bits to add to your cookies.
Candy – M&Ms, Reese’s Pieces, chopped peanut butter cups or other chopped candy bars are great, too.

This is seriously the best chocolate chip cookie recipe! It’s easy and the cookies have the best soft texture with tons of chocolate in every bite. Give them a try and I know you’ll be making batches of these cookies for years to come. Enjoy!

More Recipes With Chocolate Chips

Chocolate Chip Skillet Cookie is a big warm cookie that’s perfect for sharing!
Need dessert for a crowd? My Peanut Butter Chocolate Chip Bars are always a hit.
No-Bake Chocolate Chip Energy Bites are the perfect sweet treat when you’re craving something sweet.
Make a batch of Chocolate Chip Muffins for breakfast, brunch, or snacks!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

5 from 7 votes

Chocolate Chip Cookie

Easy, soft, chewy Chocolate Chip Cookies with a no chill dough! They are thick and loaded with chocolate chips.

Prep:10

Cook:10

Total:20

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Ingredients

Instructions

Preheat the oven to 350 degrees F.
Mix flour, baking soda and salt in a medium bowl and set aside.
Mix butter with brown sugar in a different bowl. Add vanilla and eggs and mix until smooth and fluffy.
Add flour mixture to wet ingredients and mix to combine. Then add chocolate chips.
Drop onto greased cookie sheets and bake for 10-12 minutes or until bottoms are golden brown. The tops might still look doughy but they will cook as they sit on the cookie sheet. Let sit on cookie sheets for 5 minutes then remove to a wire rack and let cool.

Tips

Substitutions

Sprinkles – Sometimes I add 1 1/4 cup of chocolate chips and 1/4 cup of sprinkles to add some color!
Nuts – Substitute half of the chocolate chips with chopped nuts like peanuts, walnuts, almonds, or cashews.
Baking bits – Check out the baking aisle for different baking bits to add to your cookies.
Candy – M&Ms, Reese’s Pieces, chopped peanut butter cups or other chopped candy bars are great, too.

Storage Tips

Room Temperature – Once the cookies are completely cooled, store them in an airtight container. They will keep for three to four days.

Freezer – Once they are cooled, place them in a freezer bag or container. I like to stack them with wax paper or parchment paper separating the layers. This will keep them from sticking together.

Chocolate chip cookies freeze well for up to two months. Let them thaw at room temperature before serving.

Nutrition Information

Calories: 165kcal (8%), Carbohydrates: 21g (7%), Protein: 2g (4%), Fat: 8g (12%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 23mg (8%), Sodium: 143mg (6%), Potassium: 71mg (2%), Fiber: 1g (4%), Sugar: 12g (13%), Vitamin A: 175IU (4%), Calcium: 17mg (2%), Iron: 1mg (6%)

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.