Chocolate chip cookies are a classic treat that almost everyone loves. They’re soft and chewy with crisp edges, filled with gooey melted chocolate chips that make every bite feel like a little moment of joy. The smell of freshly baked cookies filling the kitchen is one of the best feelings, and these cookies deliver exactly that.
I love making chocolate chip cookies because they’re simple, quick, and always turn out great. My favorite tip is to chill the dough for a bit before baking—it helps keep the cookies thick and chewy instead of spreading too thin. Plus, watching the chocolate chips melt just right is one of those small pleasures I don’t want to miss.
These cookies are perfect whether you’re sharing with friends, packing them for a lunchbox, or just keeping a batch around for whenever a sweet craving hits. I usually bake a big batch and freeze some dough balls so I can bake a fresh cookie or two whenever I want. It’s like a little gift to myself every time!
Key Ingredients & Substitutions
Butter: Softened butter gives cookies a rich, moist texture. If you want a dairy-free option, try coconut oil but expect a slight coconut flavor.
Sugars: Using both brown and white sugar balances chewiness and crispness. Brown sugar adds moisture while white sugar helps cookies spread.
Chocolate Chips or Chunks: Semisweet is classic, but milk or dark chocolate works too. Chunks create bigger gooey pockets for extra chocolate bursts.
Flaky Sea Salt: This optional topper really makes the chocolate flavor pop by adding a little contrast. You can skip it or substitute with a pinch of regular salt.
How Can You Get Soft, Chewy Cookies with Crispy Edges?
The secret is in the mixing, dough chilling, and baking times:
- Cream the butter and sugars well: This traps air and helps with texture.
- Don’t overmix your dough: Too much stirring creates tough cookies.
- Chill the dough for 30 minutes to an hour: This helps control spreading and makes the cookies thicker.
- Bake until edges are golden but centers still look soft: They’ll finish cooking on the hot baking sheet while cooling.
These steps work together to make cookies with the perfect balance of chewy and crisp, just like you see in the photo.
Equipment You’ll Need
- Mixing bowls – easy to mix ingredients and hold your dough.
- Electric mixer or hand whisk – makes creaming butter and sugar quicker and smoother.
- Measuring cups and spoons – to get your ingredient amounts just right.
- Baking sheets – flat and sturdy to bake cookies evenly.
- Parchment paper or silicone baking mats – prevents cookies from sticking and makes cleanup simple.
- Spoon or cookie scoop – for shaping even-sized cookie dough balls quickly.
- Wire cooling rack – lets your cookies cool properly without getting soggy.
Flavor Variations & Add-Ins
- Swap half the chocolate chips for white chocolate or peanut butter chips for a fun twist.
- Add 1/2 cup chopped nuts like walnuts or pecans for crunch and extra flavor.
- Stir in 1/2 cup rolled oats for a chewier texture and a hint of nuttiness.
- Mix a teaspoon of cinnamon or espresso powder into the dough to boost the flavor depth.
Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips or chunks
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 to 12 minutes to bake each batch. If you like, you can chill the dough for 30 minutes to an hour before baking to help the cookies stay thick and chewy.
Step-by-Step Instructions:
1. Prepare to Bake:
Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats so your cookies don’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour and baking soda. Set this aside for now.
3. Cream Butter and Sugars:
Using a mixer, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3 minutes.
4. Add Eggs, Salt, and Vanilla:
Beat in the salt, vanilla extract, and eggs one at a time, making sure each is well mixed before adding the next.
5. Combine Dry and Wet Mixtures:
Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, or the cookies may become tough.
6. Fold in Chocolate:
Stir in the chocolate chips or chunks evenly throughout the dough.
7. Shape the Cookies:
Scoop tablespoon-sized balls of dough onto your baking sheets, leaving about 2 inches between each. For a rustic look, press a few extra chocolate pieces gently on top.
8. Bake and Finish:
Bake for 10 to 12 minutes until the cookie edges are golden but the centers look soft. Remove the cookies from the oven and sprinkle with a pinch of flaky sea salt if you like.
9. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Then enjoy warm or at room temperature with your favorite drink!
Can I Use Frozen Butter for the Dough?
It’s best to use softened butter for creaming because frozen butter won’t mix well. If you only have frozen butter, thaw it in the fridge overnight or at room temperature until soft but not melted.
Can I Substitute Chocolate Chips with Another Type of Chocolate?
Absolutely! You can use chocolate chunks, chopped chocolate bars, or even white or dark chocolate chips. Just keep the quantity about the same for best results.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft longer, you can add a slice of bread inside the container to maintain moisture.
Can I Freeze the Cookie Dough?
Yes! Scoop the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time for fresh cookies anytime.
