The Best Homemade Chocolate Chip Cookies Recipe – Soft, Chewy & Irresistible
Few desserts are as iconic as chocolate chip cookies. With their crispy edges, chewy centers, and gooey chocolate chunks, they’ve earned a special place in kitchens around the world. Invented in the 1930s at the Toll House Inn, chocolate chip cookies quickly became a household favorite and have since evolved into countless variations. This recipe delivers the perfect balance—soft, chewy, and packed with chocolate in every bite. Whether you’re baking for kids, friends, or just for yourself, these cookies will never disappoint.
Ingredients (for about 24 cookies)
- 2 ¼ cups (280 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, melted and cooled slightly
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 egg yolk (room temperature)
- 2 teaspoons pure vanilla extract
- 2 cups (340 g) semi-sweet chocolate chips
- (Optional) 1 cup (100 g) chopped walnuts or pecans
Step by Step Cooking Guide
- Preheat Oven – Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients – In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Beat Butter & Sugars – In a large mixing bowl, beat melted butter, brown sugar, and granulated sugar until smooth and creamy.
- Add Eggs & Vanilla – Mix in the egg, egg yolk, and vanilla extract until fully incorporated.
- Combine Wet & Dry – Gently fold the flour mixture into the wet ingredients until just combined (do not overmix).
- Add Chocolate Chips – Stir in chocolate chips (and nuts, if using).
- Scoop Dough – Drop about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them 2 inches apart.
- Bake – Bake for 10–12 minutes, or until the edges are golden but the centers look slightly soft.
- Cool – Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time & Serving Size
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Serving Size: Yields about 24 cookies
Tips & Variations
- Chewier Cookies – Use more brown sugar than white sugar.
- Crispy Cookies – Flatten dough balls before baking and bake 1–2 minutes longer.
- Chunky Upgrade – Use chopped chocolate bars instead of chocolate chips.
- Nutty Version – Add walnuts, pecans, or hazelnuts for extra crunch.
- Salted Twist – Sprinkle a little sea salt on top before baking for a sweet-salty combo.
Nutrition Info (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 2.5 g |
| Carbohydrates | 27 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 18 g |
(Values are approximate and may vary depending on ingredients.)
Healthy Alternatives
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
- Sugar-Free: Replace sugar with erythritol, monk fruit sweetener, or coconut sugar.
- Keto-Friendly: Use almond flour and sugar-free chocolate chips.
- Low-Fat: Swap half the butter with unsweetened applesauce for fewer calories.
Serving Suggestions
Freshly baked chocolate chip cookies taste best warm, straight from the oven, with gooey melted chocolate. Pair them with a cold glass of milk, a scoop of vanilla ice cream, or serve them as part of a dessert platter. Whether it’s a casual snack, a holiday treat, or a homemade gift, these cookies are guaranteed to bring smiles.
FAQ’s
Q1: Can I make cookie dough in advance?
Yes! Store the dough in the refrigerator for up to 72 hours or freeze it for up to 3 months. Bake straight from frozen by adding 1–2 minutes to the baking time.
Q2: How do I keep cookies soft?
Store cookies in an airtight container with a slice of bread. The bread keeps moisture in, keeping your cookies soft and chewy.
Q3: Why did my cookies spread too much?
This usually happens if the butter was too warm or if there wasn’t enough flour. Try chilling the dough for 30 minutes before baking.
Q4: Can I substitute margarine for butter?
Yes, but butter gives the best flavor and texture. Margarine may result in softer, less flavorful cookies.
Q5: Can I double the recipe?
Absolutely! Double all the ingredients, but bake in batches to avoid overcrowding the tray.
