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Simple and classic! This recipe for Chocolate Chip Cookies is the BEST I have ever made. A true classic recipe with everyday ingredients that is simple to make.
These Chocolate Chip Cookies are a classic. They come out perfect each time and are so simple to make.
How to make The Perfect Chocolate Chip Cookies:
Start by preparing your batter by mixing the wet ingredients separate from the dry ingredients.
Slowly mix the dry ingredients into the wet ingredients. Fold in the chocolate chips then put the batter in the refrigerator to chill for a couple hours.
When ready to bake preheat your oven, and then roll your cookie dough into balls. Place them on the baking sheet spread evenly apart and then bake.
Ingredients for this Recipe:
- Unsalted butter: Make sure to use butter that has been softened to room temperature. You don’t want melted butter. Just leave it out on the counter for 1-2 hours.
- Brown sugar
- Sugar: For this recipe I use white granulated sugar.
- Egg: Using an egg at room temperature is important. Using ingredients that are to cold can cause your cookies not to bake currently.
- Vanilla extract
- All-purpose flour: Make sure to measure your dry ingredients carefully. Scoop unto a measuring cup and run a knife over it to level.
- Baking Soda
- Baking powder
- Salt
- Chocolate chips: For this recipe I use semi-sweet chocolate chips. You can use what you prefer and switch them out for milk chocolate or even dark chocolate.
Directions:
Step One: Cream together butter and sugars in a stand mixer (or in a large bowl with a hand mixer) until light and fluffy.
Mix in egg and vanilla.
Step Two: In a separate bowl sift together flour, baking soda, baking powder, and salt.
Slowly mix this add this to your mixture until combined. Fold in chocolate chips.
Allow to chill for 1-2 hours in the fridge.
Recipe Tip
You can chill this dough in the fridge for up to 24 hours. The long you chill your cookies the better they will hold their shape.
Step Three: When your cookies have chilled, and you are ready to bake go ahead and preheat your oven to 350 degrees F.
Then prepare a baking sheet with nonstick cooking spray or a baking liner.
Place even balls of dough onto the baking sheet (2-3 tbsp.)
- Optional: To get the same look as my cookies place a few candies on top of cookie balls before baking.
Step Four: Bake for 8-10 minutes and allow to set on the baking sheet for an additional 2-3 minutes before removing to a rack to cool completely.
Tips and FAQ:
Don’t Over-Bake: It’s important to not over bake your cookies. When you remove your cookie they might not look done but they will continue to cook on the pan.
Don’t Over-Mix: Over mix your cookies they could come out of the oven flat. Make sure to mix until just combined.
Freezing Cookie Dough: I love making extra cookie dough to freeze for later. All you need to do it roll them into balls and then freeze.
Place them on a sheet pan and into the freezer. This way they all freeze individually without getting stuck together.
Once they are frozen you can place them all in a large freezer bag together.
Baking Frozen Cookie Dough: Start by removing the cookie dough from your freezer.
Take out the cookie dough balls from the baggy and place on a baking dish to thaw.
Once the cookie dough is back to room temperature you can bake them according to directions.
Cookie Recipes:
Here are a few more of my favorite cookie recipes.
- Classic Peanut Butter Cookie: This recipe is another classic and one we have made for years.
- Yellow Cake Batter Cookies: This recipe is the perfect short cut cookie recipe.
- No-Bake Cookies: Skip the oven and try these cookies instead.
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The Perfect Chocolate Chip Cookies
Ingredients
- 1/2 cup Unsalted Butter, (softened)
- 1/2 cup Brown sugar
- 1/2 cup Sugar
- 1 large Egg, (room temperature)
- 1 teaspoon Vanilla extract
- 1 3/4 cup All-purpose flour
- 1/2 teaspoon Baking soda
- 3/4 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 cup Semi-Sweet Chocolate chips
Instructions
- Cream together butter and sugars in a stand mixer (or in a large bowl with a hand mixer) until light and fluffy. Mix in egg and vanilla.
- In a separate bowl shift together flour, baking soda, baking powder, and salt. Slowly mix this add this to your mixture until combined. Fold in chocolate chips. Allow to chill for 1-2 hours in the fridge.
- Preheat oven to 350 degrees and prepare a baking sheet with non stick cooking spray or a baking liner. Place even balls of dough onto the baking sheet (2-3 tbsp)
- Bake for 8-10 minutes and allow to set on the baking sheet for an additional 2-3 minutes before removing to a rack to cool completely.
These came out perfect. I doubled it and used vegan butter (Miyoko’s) because it was about to expire – will try again as written. I only baked 6 cookies last night because we have some problems with self-control around here (the rest of the dough is still in the fridge) and my 11 year old said “only make 6 again tomorrow, they are too good.”
These came out perfect. I doubled it and used vegan butter (Miyoko’s) because it was about to expire – will try again as written. I only baked 6 cookies last night because we have some problems with self-control around here (the rest of the dough is still in the fridge) and my 11 year old said “only make 6 again tomorrow, they are too good.”
Haha that is awesome! I am glad you all liked them so well!
These make the best cookies I have had yet! We baked them for a little while to make them more crispier and they were delicious!😋 Will use this recipe again.
Wow thank you Gwen! So glad you liked them!
They are the best chocolate chip cookies that I’ve ever made. Crunchy on the outside and super soft inside.
I followed this receipe to the T and they stayed in the shape of a ball. Never flattened out. I pre heated dry oven so it’s not that. I had my ingredients up to room temp. Used all the right amounts of ingredients. I have no idea what happened. I even tried flattening them out some and that did not help
This recipe is great! And easy to follow. I made it with chocolate chips and Reese’s pieces, with and with out nuts! I will definitely use this recipe for my cookies!
This recipie is fantastic!!! If you want soft, delicous cookies, this is your recipie. However, my second batch turned out very dry. I don’t want to throw this out so how do I make it more moist? Alot more most. (it’s really dry
My apologies 😂 I added to much flour… So, i added a bit more butter and bam! Delicious. Thank you for sharing your recipie.
So glad it turned out well!
These are the best chocolate chip cookies. They were not too sweet, just perfect! I will definitely make them again!
Thank you!
I made this recipe and I follow the directions exactly, making sure the egg was at room temperature and that I did not over mix the dough. I allowed it to chill in the refrigerator for 3 hours before putting it into balls and then baking in the oven. I was so excited when I took them out of the oven cuz they were nice and fluffy and looks great. But in a very short time they were flat and did not look good at all. They tasted okay, but not exceptional, but I like that it’s a simple recipe and I don’t want to give up on it. Why are they nice and fluffy when I take them out of the oven and then they are completely flat in less than 2 minutes?
I had the same problem! Come out looking nice and fluffy but once cooled completely flat!
I made these cookies today. Mixed dough up last night. I weighed each dough ball to 35 grams. I also always weigh the flour in grams. They taste very good and came out not flat but I want them a little thicker so I will add 50 more grams of flour next week when I make them. Also baked 12 mins.
Delicious. Thank you.
Glad you enjoyed them! Thanks!