Chocolate Chip Cookies

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. 

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

Email *

Save This Recipe

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. Everyone needs a solid homemade brownie recipe and a solid cookie recipe, and this one fits the bill.

This base 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. When I say these are perfect, I mean it. We’ve tested the recipe so many times to ensure they’re always the best texture. Truly the BEST chocolate chip cookie recipe ever!

Why You’ll Love this Chocolate Chip Cookie Recipe

• Everyone needs a staple chocolate chip cookie recipe. This one is always tasty, perfectly chewy and so easy to make.
• One batch of this recipe makes 36 cookies. It’s great for parties or to prep dessert and freeze it for later.
• It only takes 20 minutes to make the best chocolate chip cookies. They’re so soft, chewy and sweet!

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 you have expired baking soda, then 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. You can use salted or unsalted butter.
• Brown sugar – This gives the cookies the best soft and chewytexture.
• Vanilla extract – A little splash of vanilla adds great flavor to this chewy chocolate chip cookie recipe.
• Large eggs – Leave your eggs at room temperature before making the dough. Cold eggs don’t mix well with the other ingredients, but room temperature eggs do!
• Chocolate chips – I love semi-sweet chocolate chips, but you can use milk chocolate chips or dark chocolate chips, too. Or try some chocolate chunks!

How to Make Chocolate Chip Cookies

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

Wet Ingredients: In a large bowl, mix the butter and sugar until it resembles wet sand. 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.

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.

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.

Can I freeze chewy chocolate chip cookies?

Yes, you can freeze these easy chocolate chip cookies! Once they are cooled, place them in a freezer bag or container. I like to stack them with wax paper or parchment paper to separate all of the cookies into 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 likely spread too much while they were baking. This happens when the butter is too warm. So, keep in mind that hen you mix the butter it should be soft but not melted.

If your kitchen is really warm, or you’re baking during the warm summer months, 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.

An accurate measure of the flour is also important. If you don’t add enough, your cookies will be flat. The best measuring method is measure the flour by scooping flour into a dry measuring cup and then leveling it out.

Make sure you double-check the oven temperature too. 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.
• Chocolate – Use different types of chocolate to change up the flavor! Semisweet chocolate chips, dark chocolate chips, white chocolate chips and milk chocolate are all tasty. Even a fun twist like peanut butter chips and butterscotch chips would work. Feel free to do a combo of all!

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 12 votes

Chocolate Chip Cookies

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

Prep:10 minutes mins

Cook:10 minutes mins

Total:20 minutes mins

Print Recipe Rate Recipe

• Pin

Save RecipeSaved!

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

Email *

Save This Recipe

Video

36

cookies

Ingredients

• ▢ 3 cup all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ 1 cup butter softened
• ▢ 1 ½ cups brown sugar
• ▢ 1 ¼ teaspoon vanilla
• ▢ 2 eggs room temperature
• ▢ 1 ½ cups semi-sweet chocolate chips

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%)

© Julie's Eats & Treats ®

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.