There is nothing quite like the smell of warm cookies drifting through the kitchen, and these really are the best chocolate chip cookies. Soft in the center, lightly crisp on the edges, and full of melty chocolate, they’re the kind of cookies that stop conversations and usually disappear before they cool. After years of testing and far too many “why did these spread so much?” moments, this is the version my family asks for every single time.
Jump to:
- Introduction
- Ingredients Overview
- Substitutions
- Equipment List
- Prep
- Step 1: Cream the Butter and Sugars
- Step 2: Add Egg and Vanilla
- Step 3: Add Dry Ingredients
- Step 4: Fold In Chocolate Chips
- Step 5: Scoop and Bake
- Finishing Touches
- Expert Tips
- Troubleshooting
- Flavor Swaps
- Diet Options
- Fridge
- Freezer
- Reheating
- Sides & Drinks
- Meal Ideas
- 📖 Recipe
- 💬 Reviews
Introduction
Some recipes arrive easily. This one did not. I started working on these cookies when my kids were little and “helping” in the kitchen meant sneaking chocolate chips and dropping measuring cups onto the floor. I wanted a soft and chewy cookie that didn’t require chilling, didn’t flatten into a puddle, and didn’t turn dry the next day. It took more test batches than I expected, but once this version came together, everything finally clicked into place.
The best chocolate chip cookies don’t need anything fancy. They just need balance, good vanilla, and a dough that makes you feel confident every time you scoop it. This recipe brings all of that together.
Why You’ll Love This Recipe
• Stays soft for days.
• No chilling required.
• Pantry-friendly ingredients.
• Simple enough for beginner bakers.
• The vanilla makes the whole kitchen smell amazing.
• Perfect for freezing and baking straight from frozen.
Recipe Breakdown / Background
While some recipes go viral in a day, this one grew slowly. I kept adjusting the sugars, butter temperature, and oven time until the texture felt just right. These cookies bake evenly, spread the perfect amount, and stay soft even after they cool.
The flavor is rich and buttery with plenty of chocolate in every bite. Brown sugar adds moisture, granulated sugar creates that chewy edge, and a full tablespoon of vanilla deepens the aroma. If you love classic, comforting cookies, this batch lives right in that sweet spot.
Ingredients & Equipment
Ingredients Overview
• Butter – softened for easy mixing.
• Brown sugar – adds moisture and softness.
• Granulated sugar – gives a chewy edge.
• Egg – adds structure and tenderness.
• Vanilla extract – essential for flavor.
• All-purpose flour – simple and dependable.
• Baking soda – gives lift.
• Salt – balances the sweetness.
• Chocolate chips – your favorite kind.
Substitutions
• Mix chunks and chips for variety.
• Add nuts if you love texture.
• Mini chips create more chocolate pockets.
Equipment List
• Mixing bowl
• Hand mixer or stand mixer
• Cookie scoop
• Parchment-lined baking sheet
• Cooling rack
Step-by-Step How to Make
Prep
Preheat the oven to 350°F. Line your baking sheet with parchment paper.
Step 1: Cream the Butter and Sugars
Beat until light and fluffy.
Step 2: Add Egg and Vanilla
Mix until smooth.
Step 3: Add Dry Ingredients
Mix in flour, baking soda, and salt until a soft dough forms.
Step 4: Fold In Chocolate Chips
Mix gently to avoid overworking the dough.
Step 5: Scoop and Bake
Scoop 1½-tablespoon dough balls. Bake 8–10 minutes until edges turn golden.
Finishing Touches
Cool on the baking sheet for 5 minutes before moving to a rack.
Tips, Troubleshooting & Variations
Expert Tips
• Spoon and level flour for best texture.
• Pull cookies while the centers still look soft.
• Use chopped chocolate for melty pools.
Troubleshooting
• Too flat? Add 1–2 tablespoon flour.
• Too puffy? Reduce flour slightly.
Flavor Swaps
• White chocolate and macadamia.
• Dark chocolate and pecans.
• Add cinnamon for warmth.
Diet Options
• Dairy-free butter works.
• Use gluten-free all-purpose flour if needed.
Serving Suggestions
• Serve warm with cold milk.
• Make mini ice cream sandwiches.
• Add to dessert boards.
• Crumble on top of brownies.
Storage & Meal Prep
Fridge
Store in an airtight container up to 3 days.
Freezer
Freeze baked cookies or dough balls for 3 months.
Reheating
Warm cookies in the oven at 300°F for 3–4 minutes or microwave for 10 seconds.
Flavor Pairings / Next-Level Fixes
Sides & Drinks
• Hot cocoa
• Coffee
• Chai
• Cold brew
Meal Ideas
Great for parties, gifting, or lunchboxes.
More Recipe Inspiration
• Soft Peanut Butter Cookies
• Small Batch Chocolate Chip Cookies
• Easy Sugar Cookies
Ready to Cook?
Print📖 Recipe
The Best Chocolate Chip Cookies
Description
You’re looking at the best chocolate chip cookie recipe. Perfected over a period of 6 years, the flavor and texture are spot on every time!
Ingredients
- ¾ cup (167g) salted butter, softened
- ½ cup (123g) brown sugar
- ½ cup (115g) granulated sugar
- 1 egg
- 1 tbsp vanilla extract
- 2 cups (304g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (200g) favorite chocolate chips
Instructions
- Preheat the oven to 350° F.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
- Scrape the sides of the bowl and add in the egg and vanilla extract. Mix until well combined.
- Add in the flour, baking soda and salt. Mix until a soft but not sticky dough forms.
- Fold in your favorite chocolate chips.
- Scoop the dough out into 1 ½ tablespoon portions (a #40 cookie scoop works great here) and arrange on your cookie sheet. Can use parchment paper, a silicone mat or an ungreased cookie sheet.
- Bake at 350° F for 8-10 minutes or until the cookies have spread and are just beginning to turn golden brown on the edges.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Notes
Store in an airtight container at room temperature for up to 4 days or freeze for longer. Perfect for gifting or anytime treats!
FAQ
Your baking soda may be old or your butter too soft.
Avoid overbaking and store them in an airtight container.
No. This recipe is designed to bake perfectly without chilling.
Yes. Freeze dough balls on a tray, store in a bag, and bake when needed.
Related Recipes
Soft Peanut Butter Cookies
Small Batch Chocolate Chip Cookies
Easy Sugar Cookies
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