How to Make the Best Chocolate Chip Cookies: Your Ultimate Guide

By Laura

Updated Feb 16, 2025

Everyone loves a classic chocolate chip cookie, and this recipe is truly the best you’ll ever find! Forget complicated steps or unusual ingredients. This is a simple, straightforward guide to making incredibly delicious, soft, and perfectly baked chocolate chip cookies every single time. Get ready to impress your friends and family with these amazing homemade treats.

This isn’t just any chocolate chip cookie recipe; it’s the best chocolate chip cookie recipe. For years, this has been my go-to, and everyone who tries these cookies raves about how delicious they are. What makes them so special? They’re incredibly easy to make with no chilling required and no fancy ingredients. You get a perfectly textured cookie—doughy in the center, slightly crisp around the edges, and bursting with chocolate chips.

These cookies are everything a chocolate chip cookie should be: wonderfully chewy, slightly crispy, doughy in the middle, and perfectly balanced between buttery and sweet. Let’s dive into the steps of how to make chocolate chip cookies that will become your new favorite.

Step-by-Step: Making Your Chocolate Chip Cookies

Let’s walk through each step of making these easy chocolate chip cookies. For a visual guide, don’t forget to check out the video in the recipe card below!

Getting Started: Mixing the Dry Ingredients

The first step in learning how to make cookies is preparing your dry ingredients. In a medium-sized bowl, whisk together your flour, baking soda, baking powder, and salt.

Important Tip: Measure Flour Accurately. For the best cookie texture, it’s crucial to measure your flour correctly. Use a dry measuring cup (not a liquid measuring cup). Spoon the flour into the measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and lead to using too much.

Creaming Butter and Sugar & Adding Wet Ingredients

In a separate large bowl, cream together your softened butter and sugars (granulated and brown sugar). Ensure your butter is properly softened by taking it out of the refrigerator at least two hours before you plan to bake, or microwave it for just 5-7 seconds, being careful not to melt it.

Beat the butter and sugar mixture until it’s light and fluffy. This step is important for creating air in the dough, which contributes to the cookies’ texture. Once creamed, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Beat until everything is well combined.

Combining Wet and Dry Ingredients and Adding Chocolate Chips

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour, resulting in tougher cookies.

Finally, it’s time for the best part: chocolate chips! Add a generous amount of chocolate chips to the dough and mix until they are evenly distributed.

Pro-Tip: Don’t Skimp on Chocolate Chips! For truly decadent chocolate chip cookies, use plenty of chocolate chips. Aim for at least two gooey chocolate chips in every bite.

The finished chocolate chip cookie dough should be easy to handle and roll into balls, not too sticky and not too dry or crumbly. Check the photo for the ideal dough texture.

Portioning and Rolling the Cookie Dough

Once your dough is ready, it’s time to portion it. While some bakers eyeball cookie sizes, using a cookie scoop is highly recommended for uniform cookies that bake evenly.

A cookie scoop ensures that all your cookies are the same size, which means they will bake at the same rate. This stainless steel cookie scoop is a fantastic tool to have.

At this point, you have a choice: bake your cookies immediately or freeze the dough for baking later.

Freezing Cookie Dough for Later

This recipe makes a large batch of cookies, which is perfect for freezing some dough for future cravings. Freezing cookie dough is a great way to have fresh cookies ready whenever you want them.

For best results, flash-freeze the dough balls before storing them. Roll the dough into balls and place them on a parchment-lined baking sheet. Put the baking sheet in the freezer for about 30 minutes, or until the dough is firm but not completely frozen solid.

Once the dough is slightly frozen, transfer the cookie dough balls to an airtight container or freezer bag. Frozen cookie dough can be stored for up to 2 months.

Baking Frozen Cookie Dough: Two Methods

When you’re ready to bake your frozen cookie dough, you have two options:

Thaw First: For planned baking, remove the frozen dough balls and place them on a parchment-lined baking sheet. Cover them lightly with a cloth towel or napkin and let them thaw at room temperature for 1-2 hours, depending on your kitchen’s temperature. Once thawed, bake as directed in the recipe at 375°F (190°C). This method is ideal for getting that perfectly soft and chewy texture.
Bake from Frozen: For instant cookie gratification, you can bake the dough directly from frozen. Place the frozen dough balls on a parchment-lined baking sheet. Preheat your oven to 350°F (175°C) – only when baking frozen dough. Put the cookies into the oven as it preheats and set the timer for 15 minutes. Baking from frozen may result in cookies that are slightly browner on top, but they will still be incredibly delicious.

Baking Fresh Cookie Dough: The Secret is to Underbake

If you’re baking your cookies right away, simply roll the dough into balls and place them about 1.5 to 2 inches apart on a baking sheet. Bake at 375°F (190°C) for 8-10 minutes.

The most crucial tip for making the best chocolate chip cookies is DO NOT OVER-BAKE THEM! They will not look fully cooked when you take them out of the oven, and that’s exactly what you want.

These chocolate chip cookies are done when they still look a little doughy in the center when you remove them from the oven. They might be lightly golden brown in a few spots, which is perfect. They will continue to set up as they cool on the baking sheet. I rarely bake them for more than 9 minutes to achieve that perfect soft center.

Cooling and Storing Your Cookies

Let the chocolate chip cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Or, if you can’t resist, enjoy them warm when the chocolate chips are still wonderfully melted!

To store, place the cooled chocolate chip cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 2 months.

Frequently Asked Questions About Chocolate Chip Cookies

How do you make gooey chocolate chip cookies? The secret to making these cookies gooey is simple: don’t over-bake them. Underbaking ensures a soft, chewy center.

Why do cookies spread and flatten? Several factors can cause cookies to spread too much:

Expired Leavening Agents: Baking soda and baking powder lose their effectiveness over time. Even if the expiration date seems okay, they might not be potent enough.
- Test Baking Soda: Mix 1/2 cup of hot water, 1/4 teaspoon of vinegar, and 1/4 teaspoon of baking soda. It should fizz immediately. If not, replace your baking soda.
- Test Baking Powder: Add 1/2 teaspoon of baking powder to 1/2 cup of hot water. It should bubble vigorously. If not, replace your baking powder.
Over-mixing: Overmixing the dough can lead to excessive gluten development, which can cause cookies to spread.
Warm Ingredients: If your ingredients become too warm during mixing, especially the butter, it can cause spreading. If you notice this, you can chill the dough for a bit before baking.
Incorrect Oven Temperature: An inaccurate oven temperature can also lead to spreading. Use an oven thermometer to ensure your oven is heating correctly.

Why didn’t my cookies flatten? If your cookies didn’t spread enough, consider these reasons:

Cold Dough: Dough that is too cold doesn’t spread as easily as room temperature dough.
Too Much Flour: Measuring flour incorrectly (using too much) is a common culprit. Always measure flour by spooning and leveling.
Incorrect Oven Temperature: If your oven is too cool, cookies might not spread properly. Check your oven temperature with an oven thermometer.
Butter and Sugar Not Creamed Enough: Insufficient creaming of butter and sugar can also affect spread. Cream them together for a longer time to ensure they are light and fluffy.

Can you bake chocolate chip cookie dough from frozen? Yes! Baking from frozen is perfectly doable. Preheat your oven to 350°F (175°C) – only for frozen dough – and place the frozen cookies in as the oven preheats. Bake for about 15 minutes. They might brown a bit more on top but will still be delicious.

Can I halve this recipe? Absolutely. This recipe is easy to halve. Just cut all the ingredient quantities in half to make about 18 cookies. Or, for an even smaller batch, try this small batch chocolate chip cookies recipe that makes 8 cookies.

Can I add nuts to this recipe? Yes, you can easily add walnuts or pecans. Reduce the chocolate chips slightly to accommodate the nuts. For inspiration, check out these recipes: Chocolate Chip Walnut Cookies and Pecan Chocolate Chip Cookies.

Does 1 cup of flour weigh 120 grams? This is a frequently asked question. While 120 grams is often cited as the weight of 1 cup of flour, it depends on how you measure. Scooping and leveling typically yields about 130-140 grams per cup. For this recipe, the metric measurements are precise, assuming 1 cup of flour is around 135 grams.

Ingredients & Substitutions for the Best Chocolate Chip Cookies

This chocolate chip cookie recipe is pretty foolproof as written, but here are a few notes on ingredients and possible substitutions:

Butter: Salted butter is used in the recipe, but unsalted butter works just as well. If using unsalted butter, you might want to add a pinch more salt to the dough to taste.
Eggs: For egg-free cookies, check out this eggless chocolate chip cookies recipe for tested substitutions.
Sugar: You can use granulated white sugar or organic cane sugar interchangeably.
Brown Sugar: Light brown sugar is recommended for the best results, but dark brown sugar will also work, imparting a richer molasses flavor.
Flour: Unbleached all-purpose flour is recommended. Many readers have successfully used gluten-free all-purpose flour blends. For a dedicated gluten-free recipe, try these gluten-free chocolate chip cookies.
Sea Salt: Fine sea salt is preferred for baking. If using table salt, which is more processed and iodized, start with slightly less (about 1/2 teaspoon) and adjust to taste.
Chocolate Chips: Feel free to use chocolate chips, chocolate chunks, or chopped chocolate. Use 2 cups total of your favorite type: milk, semi-sweet, dark, or a mix.
Oatmeal: For oatmeal cookies, try this oatmeal cookies recipe.
Nuts: For nutty cookies, try pecan chocolate chip cookies, walnut chocolate chip cookies, or pistachio cookies.

More Delicious Cookie Recipes to Explore!

If you enjoy this recipe, please consider leaving a comment and rating! And be sure to follow along on Instagram, Pinterest, Facebook, and YouTube – tag @joyfoodsunshine and use #joyfoodsunshine to share your baking creations!

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The Best Chocolate Chip Cookie Recipe Ever

Laura

This is truly the best chocolate chip cookie recipe. Simple ingredients, no chilling needed, and always delivers amazingly delicious, soft, and perfectly baked cookies!

4.99 from 12111 votes

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 30 minutes

Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 183 kcal

Equipment

Baking Sheets
Parchment Paper
Mixing Bowls
Measuring Cups and Spoons
Cookie Scoop (recommended)
Wire Rack

Ingredients

2 cups (250g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt
1 cup (226g) salted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (150g) light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups (340g) chocolate chips

Instructions

Preheat oven to 375°F (190°C). Line three baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract until well combined.
Gradually mix in the dry ingredients until just combined.
Stir in chocolate chips until evenly distributed.
Roll 2-3 tablespoons of dough into balls (depending on desired cookie size) and place them evenly spaced on prepared baking sheets.
Bake for 8-10 minutes, until just barely starting to turn golden brown around the edges and still slightly doughy in the center. Do not overbake!
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Recipe Notes

Yield: Approximately 36 cookies (using 2 tablespoons of dough per cookie).
Metric Measurements: Metric measurements provided are precise.
Do Not Overbake: This is crucial for soft, chewy cookies. They will look slightly underdone when you take them out, but they will set up as they cool.
Convection Oven: Reduce baking temperature by 25°F if using a convection oven.
Ingredient Substitutions:
- Butter: Unsalted butter, coconut oil, or vegan butter can be substituted. Browned butter adds a nutty flavor.
- Eggs: For eggless options, see the eggless chocolate chip cookies recipe.
- Granulated Sugar: Organic cane sugar works well.
- Light Brown Sugar: Dark brown sugar can be used for a stronger molasses flavor.
- Flour: Gluten-free all-purpose flour blends can be used.
- Sea Salt: If using table salt, use slightly less.
- Chocolate Chips: Use any type of chocolate chips, chunks, or chopped chocolate.
Freezing Cookie Dough: Portion dough into balls and freeze in a single layer in an airtight container for up to 2 months.
Storing Baked Cookies: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Chocolate Chip Cookie Cake: For a cookie cake, use this homemade chocolate chip cookie cake recipe.
Baking Frozen Dough:
1. Thaw First: Thaw frozen dough balls on a parchment-lined sheet for about 1 hour, then bake as directed.
2. Bake from Frozen: Bake at 350°F (175°C) from frozen, placing cookies in the oven as it preheats, for about 15 minutes.

Nutrition

Nutritional information is an estimate and may vary.

Enjoy this recipe? Have questions? Leave a comment below!

These cookies are more than just a recipe to me. A friend brought me these after my first miscarriage, and they were so comforting during a difficult time. I was convinced they were store-bought, but they were homemade, and she shared this recipe with me.

Her kindness and these cookies brought a little light into a dark period. After my daughter turned one, we tried for another baby and found out we were expecting twins. Sadly, it wasn’t a viable pregnancy. This was the start of a very challenging time, filled with postpartum depression. My friends and family supported me, and I began to heal. I experienced another miscarriage before finally having my son, Gabe.

Losing three babies changed my perspective profoundly. I cherish every moment with my children. They are truly a gift. These cookies remind me of the importance of friendship and kindness. Make these cookies and share them with the people you love. Life is precious – spread love and bake cookies!

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