Chocolate chip cookies are a classic treat that blend soft, chewy dough with melty chocolate chips in every bite. These little rounds of happiness are perfectly sweet, with just the right crunch around the edges and a gooey center that makes them so hard to resist.
I love making chocolate chip cookies because they fill the whole kitchen with that irresistible, warm cookie smell. One of my favorite tips is to chill the dough before baking—it makes the cookies thicker and helps the flavors come together even better. Plus, it gives me a little excuse to sneak a taste of the dough!
These cookies are perfect for sharing with friends or just keeping close by when you need a quick sweet pick-me-up. I always like to enjoy them with a glass of cold milk or a cup of hot coffee, which makes the chocolate chips taste even more amazing. Whether it’s a cozy night in or a fun get-together, chocolate chip cookies just make everything better.
Key Ingredients & Substitutions
Butter: This gives the cookies their rich flavor and tenderness. I recommend using unsalted butter so you can control the salt level. If you want a dairy-free version, try coconut oil, but note it may change the texture slightly.
Sugars: Both granulated and brown sugar are important. Brown sugar adds moisture and chewiness, while granulated sugar helps with crisp edges. You can use all brown sugar for softer cookies, or coconut sugar for a deeper flavor.
Chocolate: I prefer chunks over chips because they melt unevenly, creating gooey pockets. Use semisweet chocolate for a good balance, but dark or milk chocolate work well too. You can even mix types!
Flour: All-purpose flour is best here. For a gluten-free option, try a 1:1 gluten-free flour blend, but your cookies might be less chewy.
How Do You Get Soft Centers with Crispy Edges?
Balancing soft centers and crispy edges is key for great chocolate chip cookies. Here are my tips:
- Butter Temperature: Use softened, not melted butter. It blends well but keeps cookies from spreading too thin.
- Don’t Overmix: Stir the flour in gently after adding wet ingredients. Overmixing can make cookies tough.
- Chill the Dough: If time allows, chill for at least 30 minutes. It helps prevent spreading and improves flavor.
- Bake Time: Bake just until edges turn golden. The centers will still look soft but will firm up as cookies cool.
- Use a Hot Oven: 375°F (190°C) helps cookies set quickly for that edge crispiness.
Equipment You’ll Need
- Baking sheet – A sturdy, rimmed baking sheet helps cookies bake evenly and catch any drips.
- Parchment paper or silicone baking mat – Prevents sticking and makes clean-up easy.
- Mixing bowls – Use separate bowls for dry and wet ingredients to keep things tidy.
- Hand mixer or stand mixer – Makes creaming butter and sugars quick and smooth.
- Measuring cups and spoons – For accuracy, especially with baking soda and salt.
- Spoon or cookie scoop – For making evenly sized cookies that bake consistently.
- Cooling rack – Let cookies cool without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for a bit of crunch and nuttiness.
- Swap semisweet chocolate for white chocolate chips to switch up the sweetness and color.
- Mix in dried cranberries or cherries for a tart contrast to the sweet dough.
- Stir in a teaspoon of cinnamon or a pinch of chili powder for a spicy twist.
Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chunks or chips
- Sea salt flakes (for sprinkling, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 9 to 11 minutes to bake. It’s great for a quick bake when you’re craving fresh cookies. Add a few extra minutes for cooling before enjoying!
Step-by-Step Instructions:
1. Get the Oven Ready and Mix Dry Ingredients:
Preheat your oven to 375°F (190°C). In a small bowl, mix together the flour, baking soda, and salt. Set this dry mix aside for later.
2. Beat the Butter and Sugars:
In a large bowl, use a mixer to beat the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is creamy and smooth.
3. Add Eggs and Combine:
Add the eggs one at a time, beating well after each one. Then, slowly add the dry flour mixture and stir until everything is just combined — don’t overmix!
4. Stir in the Chocolate:
Fold in the chocolate chunks or chips evenly throughout the dough.
5. Bake the Cookies:
Drop rounded tablespoons of cookie dough onto ungreased baking sheets. Make sure to leave about 2 inches between each cookie to allow for spreading. Bake in the oven for 9 to 11 minutes, or until the edges are golden brown while the centers remain soft.
6. Cool and Finish:
Take the baking sheets out of the oven, and if you want, sprinkle sea salt flakes over the hot cookies right away. Let the cookies cool on the baking sheets for about 2 minutes, then transfer them to wire racks to cool completely.
Enjoy your warm, melty chocolate chip cookies—a perfect treat anytime!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for easy mixing and the right texture. If using frozen butter, thaw it in the fridge overnight and then let it sit at room temperature until soft but not melted.
Can I Substitute Chocolate Chips with Something Else?
Absolutely! You can use chocolate chunks, white chocolate chips, or even mix in nuts or dried fruit for extra flavor and texture.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread to the container—it helps retain moisture.
Can I Make the Dough Ahead of Time?
Yes! Chill the dough in the refrigerator for up to 2 days before baking. Chilling helps improve flavor and prevents cookies from spreading too much while baking.
