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The best chocolate chip cookies are chewy in the middle, slightly crispy around the edges, with the right amount of chocolate in every bite. Simple and absolutely delicious!
An Easy Chocolate Chip Cookie Recipe
I’ve been making these easy chocolate chip cookies forever. This is absolutely one of my favorite cookie recipes of all time. My grandma made the absolute best homemade chocolate chip cookies every Christmas, and when I was old enough, I began making these easy cookies on my own. Now, my kids make them!
My family calls these the Best Chocolate Chip Cookies ever! Of course, that’s our opinion, but honestly, these soft and chewy chocolate chip cookies are pretty darn good! They’re made with simple ingredients, they have lots of chocolate, they’re soft in the middle, crisp around the edges and absolutely delicious.
Want to make the best chocolate chip cookie recipe even easier? Try this easy cookie bar recipe.
Ingredient Notes
Here’s a quick list of the ingredients you need. Full amounts are in the printable recipe card below.
- Butter — I use salted butter for more flavor, but you can use unsalted butter. Let it soften at room temperature for easy mixing.
- Sugar — both granulated sugar and brown sugar. Using a little more brown sugar than white sugar makes these cookies soft and adds a deeper flavor.
- Eggs — large eggs
- Vanilla — for flavor
- Flour — all purpose flour works best.
- Baking soda — to help the cookies rise
- Salt
- Cinnamon — adds wonderful flavor
- Chocolate morsels — Semi-sweet chocolate chips. I highly recommend using good chocolate here as it does make a difference.
How to Make Chewy Chocolate Chip Cookies
As much as I love one-bowl recipes, you do need two bowls for this cookie recipe. Mix your dry ingredients in one bowl, and cream butter and the sugars in another bowl. I use a little more brown sugar than white, which helps keep these chocolate chip cookies soft and chewy.
Be careful not to overwork the cookie dough, which can make the cookies spread out too much in the oven. If you use an electric mixer or stand mixer, mix just until the ingredients are blended.
Gradually mix the dry ingredients in with the wet, and then stir in the chocolate chips. Mix the morsels in by hand, so they don’t get broken up by the mixer.
I use a heaping tablespoon to scoop a generous amount of chocolate chip cookie dough and drop it onto cookie trays lined with silicone baking sheets or parchment paper. You can use a cookie scoop. Press the dough slightly, but don’t flatten it.
Bake them until the edges are just lightly browned and firm. The center will be soft but will firm up as the cookies cool. You do not want to over bake these cookies!
And in the end, you get a very chocolaty, warm, gooey chocolate chip cookie. They’re soft in the middle and slightly crispy around the edges. These are amazing when dipped in a tall glass of cold milk or a hot mug of cocoa or even coffee. Yum!
Recipe Tips
Be careful not to over mix the dough.
Chill dough before baking. If your kitchen is cold, you can skip this step.
Bake on cold, un-greased cookie sheets. Parchment paper, foil or silicone baking mats work great!
Do not over bake the cookies. They should be light golden brown around the edges but still soft in the middle.
You can freeze some or all of the cookie dough for later.
Storage
Let the cookies cool completely on a baking rack. Then, transfer them to an airtight container where they should stay fresh for 3-4 days at room temperature. Adding a slice of sandwich bread to the container will help them stay soft even longer! Freeze the cookie dough balls in a freezer bag for up to 3 months. Bake straight from frozen for 12-15 minutes.
More Cookie Recipes with Chocolate Chips
Love chocolate? Try these chocolate chip oatmeal cookies or Twix cookies or easy double chocolate cookies, our favorite monster cookies or Oreo cookies.
Best Chocolate Chip Cookies
Ingredients
- 2 ⅕ cups flour
- ½ teaspoon sea salt
- 1 tsp baking soda
- 1 tablespoon cinnamon
- 1 cup brown sugar, firmly packed
- ½ cup white sugar
- 1 cup butter slightly softened
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups semi sweet chocolate chips
Instructions
- Preheat oven to 350℉, and line baking sheets with parchment paper
- In a medium mixing bowl, stir together flour, salt, cinnamon and baking soda, and set aside.
- In a large bowl, cream the butter, sugars and vanilla extract together until soft.
- Add the eggs, one at a time, beating after each egg is added, then gradually add the flour mixture, and mix until just blended.
- Stir in the chocolate chips, and refrigerate dough for 15 to 30 minutes. Drop tablespoon-sized balls onto prepared baking sheets, leaving about 2 inches between the dough balls.
- Press down slightly for more even baking, and bake at 350 degrees for 10 to 12 minutes (depending on your oven), or until edges are just slightly brown. Do not over bake
- Remove from oven, allow to cool slightly, then transfer to cool surface or baking rack to cool completely
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made these for the kids. Boy did they love them. We will be using this recipe often!
I’m glad to hear this, Lisa.Thank you so much!
Pour me a glass of milk, these cookies look amazing!
Chocolate Chip Cookies are my weakness!
I am going to test these out – they really do look amazing!
Thanks so much, Allyson. We absolutely love these cookies!
My daughter made these over the weekend! Awesome!
That’s great news! So glad you liked them!