Introduction

These easy chocolate chip cookies are a timeless favorite, perfect for any occasion. Crispy on the edges and chewy in the center, they deliver the classic flavor everyone loves.

The image shows a close-up of seven soft, round chocolate chip cookies placed on a metal cooling rack over a white marbled surface. Each cookie has a light golden-brown color with swirled textures and is generously dotted with dark, shiny chocolate chips spread evenly across the surface. The cookies appear thick and slightly puffy with a soft, chewy texture visible from the swirls and small cracks. Scattered chocolate chips are seen on the white marbled background around the rack, adding to the fresh-baked feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups (280g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (226g) unsalted butter, softened
¾ cup (150g) granulated sugar
¾ cup (160g) packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (340g) semisweet chocolate chips

Instructions

Step 1: Preheat your oven to 375°F (190°C). In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth. Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Step 3: Gradually add the flour mixture to the butter mixture, stirring until just combined. Be careful not to overmix.
Step 4: Fold in the semisweet chocolate chips evenly throughout the dough.
Step 5: Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Step 6: Bake for 9 to 11 minutes, or until the edges are golden brown but the centers remain soft.
Step 7: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

For extra chewiness, chill the dough for at least 30 minutes before baking.
Try mixing in chopped nuts like walnuts or pecans for added texture.
Use dark chocolate chips instead of semisweet for a richer chocolate flavor.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies for up to three months. To reheat, warm in the oven at 300°F (150°C) for 5–7 minutes for a freshly baked taste.

How to Serve

The image shows several freshly baked chocolate chip cookies resting on a metal cooling rack above a white marbled surface. Each cookie is round with a soft, slightly golden brown texture and is studded generously with shiny dark chocolate chips scattered unevenly on the surface. The cookies have a slightly swirled pattern in the dough, giving them a homemade look, and some chocolate chips appear melted and slightly sunken in. A few chocolate chips are loose on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit additional salt in the recipe to avoid overly salty cookies.

How do I make the cookies more chewy?

Adding a little more brown sugar and chilling the dough before baking helps create a chewier texture.

Easy Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

5 from 126 reviews

This Easy Chocolate Chip Cookies recipe delivers classic, soft, and chewy cookies packed with delicious semisweet chocolate chips. Perfect for beginners and seasoned bakers alike, these cookies combine buttery richness with a balanced sweetness, making them an irresistible treat for any occasion.

Author: Zane
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 ¼ cups (280g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients

1 cup (226g) unsalted butter, softened
¾ cup (150g) granulated sugar
¾ cup (160g) packed brown sugar
1 teaspoon vanilla extract
2 large eggs

Add-ins

2 cups (340g) semisweet chocolate chips

Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract for flavor.
Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing, which can make cookies tough.
Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips evenly throughout the dough.
Portion Dough: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake: Bake in the preheated oven for 9-11 minutes or until the edges are golden brown but the centers remain soft.
Cool: Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For chewier cookies, use more brown sugar than granulated sugar.
Ensure butter is softened but not melted for best texture.
Do not overmix the dough to keep cookies tender.
You can substitute semisweet chocolate chips with dark chocolate or milk chocolate chips as preferred.
Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: chocolate chip cookies, easy cookies, classic cookies, homemade cookies, cookies recipe