Is there anything better than a warm, homemade chocolate chip cookie? Whether you’re baking for a last-minute get-together, satisfying a late-night sweet tooth, or just craving a little nostalgia, this recipe has you covered. These cookies are soft in the center, slightly crispy on the edges, and packed with gooey chocolate chips—just the way they should be!
The best part? You don’t need any fancy ingredients or complicated techniques. Just a bowl, a whisk (or a mixer if you’re feeling fancy), and a little bit of patience while they bake. Let’s get started!
🍪 Ingredients
- 2 ¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (226g) unsalted butter, softened (or use salted butter and skip the added salt)
- ¾ cup (150g) brown sugar, packed (adds chewiness and depth)
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups (340g) semisweet chocolate chips (or mix of dark/milk chocolate)
Easy Swaps & Substitutions
- No brown sugar? Use all white sugar (though the cookies may be a little crispier).
- Want a deeper flavor? Try dark brown sugar instead of light brown.
- Need a nutty twist? Add ½ cup chopped walnuts or pecans!
🔥 Directions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter & Sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add Eggs & Vanilla: Mix in the eggs one at a time, then add the vanilla extract. Scrape down the sides of the bowl as needed.
- Combine Dry & Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed.
- Scoop & Bake: Drop spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Cool & Enjoy: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long!).
🍪 Helpful Tips & FAQ
Keep them in an airtight container at room temperature for up to 5 days. Want to keep them fresh longer? Store in the fridge for up to 2 weeks or freeze for up to 3 months!
Can I make the dough ahead of time?
Yes! Chill the dough in the fridge for up to 72 hours before baking. This actually deepens the flavor! If freezing, scoop dough balls onto a baking sheet, freeze, then transfer to a zip-top bag for easy grab-and-bake cookies.
- Your butter might have been too soft—try chilling the dough for 30 minutes before baking.
- Too much sugar? If you accidentally packed the brown sugar too tightly, that could make them spread.
- Not enough flour? Be sure to spoon and level your flour when measuring!
Can I make these gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend (like King Arthur or Bob’s Red Mill).
Fun Add-Ins & Variations
- Nutty Delight: Stir in ½ cup of chopped walnuts or pecans.
- Salty-Sweet: Sprinkle a pinch of flaky sea salt on top before baking.
- Double Chocolate: Swap ¼ cup of flour for ¼ cup cocoa powder for a chocolatey twist.
- M&M Cookies: Replace half of the chocolate chips with M&Ms for a colorful, fun version!
🍪 Final Thoughts
These classic chocolate chip cookies are a guaranteed hit—whether you’re baking for friends, family, or just yourself (no judgment here!). They’re easy, delicious, and totally customizable.
If you try this recipe, let me know how it goes! Tag me in your cookie pics or drop a comment below. Happy baking! 😊🍪
