This Chocolate Chip Cookie Recipe is the perfect blend of soft and chewy on the inside with crisp and buttery outside edges.
Although I love a good Chocolate Crinkle Cookie or a Peanut Butter Kiss Cookie, sometimes I just need a fresh out of the oven classic chocolate chip cookie.
This is a recipe for 24 chocolate chip cookies, the perfect amount to share (or not).
Perfect Chocolate Chip Cookies
It can be tricky to get the right balance of soft and chewy with crisp and buttery. This is it folks. I use a combination of white and brown sugar and just the right amount of butter. I’ll give you my tips for success as I walk you through making the perfect cookies.
Ingredients Needed
- Butter – salted!
- White Sugar & Brown Sugar – the combination is what helps the cookies stay nice and chewy.
- Vanilla – an essential ingredient to perfect cookies every time.
- Salt – just adding a little will help the flavor of the cookies so much!
- Egg
- Baking Soda – This is what helps the cookies spread and have a nice chewy texture.
How To Make Chocolate Chip Cookies
The cookie making process is pretty simple, I’ll walk you through the steps.
Cream Butter and Sugars Together
In a mixing bowl, use an electric mixer to cream together softened butter, white sugar, brown sugar, and vanlla until the mixture is nice and fluffy, about 3 minutes. Add in the egg and mix well.
Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredeitns 1/2 cup at a time to the wet ingredients until combined, scraping down the sides of the bowl as needed.
Chocolate Chips
Add the chocolate chips to the cookie dough and mix until evenly combined.
I prefer to use semi-sweet chocolate chips, but you can use chocolate chunks, mini chocolate chips, or even dark chocolate chips if you prefer.
Scoop Dough
Scoop the cookie dough into rounded golf ball sized balls and place on a cooke sheet. Refrigerate the cookie dough balls for 2 to 24 hours prior to baking for best results.
Place cookie dough balls on a silicon baking mat or parchment paper lined baking sheet, at least 2 inches apart.
PRO TIP: Top the cookie dough balls with extra chocolate chips right before baking for a pretty presentation.
Bake Cookies
Bake the cookies in a preheated oven set to 375 ℉ for 10-12 minutes or until the bottom edges are lightly golden brown. Remove from oven and let sit on cookie sheet for 2 minutes before removing to cool on a wire rack.
Recipe Tips and Substitutions
- Make sure your butter is room temperature before blending with the sugars. You can cut the butter into cubes or tablespoon size to help the butter soften quicker.
- Refrigerate the cookie dough for 2 to 24 hours before baking. Or if you’re impatient like me, just drop the cookie dough in rounded tablespoons onto a baking sheet and freeze them for 5-10 minutes. Then proceed in baking them.
Make Ahead and Storage
You can make these cookies ahead and store in an air tight container at room temperature for up to 7 days.
Freeze: In a freezer safe container once completely cooled for up to 3 months.
Common Questions
Putting a slice of fresh bread in the container with the cookies will help the cookies stay soft. The moisture from the bread will transfer to the cookies over a few hours, evening out the moisture between the bread and cookies.
A combination of eggs, brown sugar because of the moisture content, and baking soda all help to make perfectly soft chocolate chip cookies.
All purpose flour is best, it is consistently used and easy to find. There is no need to use any other type of flour.
Baking soda is generally used to make chewier cookies, and baking powder can be used when making lighter, more airy cookies with a cake texture.
More Delicious Cookie Recipes
There are SO MANY cookies that we love to eat for holidays, weekends, Tuesdays, you name it. Here are a few of our tried and true family favorite cookie recipes.
- Almond Raspberry Thumbprint Cookies
- Chewy Oatmeal Raisin Cookies
- 5 Ingredient Peanut Butter Cookies
- Best Pumpkin Chocolate Chip Cookies Recipe
I hope you grow to love this cookie recipe as much as our family does. Nothing better than a chewy chocolate cookie recipe to have on hand!
Chocolate Chip Cookie Recipe
Ingredients
- ¾ cups white sugar
- ¾ cups brown sugar, packed
- 1 cup butter, softened
- 1 tsp vanilla extract
- 1 egg
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp salt
- 1 ½ cups semi-sweet chocolate chips, or chunks
Instructions
- Blend together the white sugar, brown sugar, butter, and vanilla until the mixture is light and fluffy. Add the egg and blend again until combined.
- In a separate bowl whisk together the flour, baking soda and salt. Add the dry ingredients 1/2 cup at a time to the wet ingredients until combined, scraping down the sides of the bowl as needed.
- Add the chocolate chips to the cookie dough and mix until evenly combined.
- Scoop the cookie dough into rounded golf-ball size balls and place on a cookie sheet. Refrigerate the cookie dough balls for 2 to 24 hours prior to baking for best results.
- Place cookie dough balls on a silicone baking sheet or parchment paper lined baking sheet, at least 2 inches apart.
- Bake at 375 degrees for 10 to 12 minutes, or until the bottom edges are lightly golden brown. Remove from oven and let sit on cookie sheet for 2 minutes before removing to cool on a wire rack.
I have not tried this recipe yet but I totally want to. I do have a question. Can you freeze the cookie dough and use for later? Would it be best to already have in balls to take out when needed and then bake? Thank you
Yes! The dough works great when shaped into balls then frozen. This makes it easier to pull the dough out and bake however many you want. You can bake the dough from frozen, but you’ll probably need to reduce the temperature by 25 degrees and they will take a little longer to bake.
This is the same recipe as toll house cookies except only one egg instead of two.
My kids love Chocolate Chip Cookies. I’m considering adding nuts to the recipe, or perhaps trying a salted chocolate chip cookie for a unique twist. I enjoy baking while browsing through goldenslot https://golden-slot.com/
I think adding cream cheese to the dough would be a delicious option too!
Hey there. Cookies are awesome!! Just curious US directions have 1 cup. = 227 grams. When using metric recipe 113 g. Tried both ways. Just would like your opinion. Much thanks
You’re 100% right! It should be 227g of butter. I use an automatic converter for my recipes and it looks like it just glitched and didn’t have the right amount. I’ve updated the recipe card. Thanks for bringing that to my attention.
The comments in this recipe do not match the recipe ( ie mini chips….butter flavored Crisco) Is this an updated recipe?
Yes, I’ve updated the recipe over the years as I’ve tested this recipe over and over again. This current version is my favorite so far.
Can you make these with. Gluten free flour ?
I’m sure that will work great.
This a simple yet very easy and super delicious recipe!! I made it with my boys and we will be saving it to make again!
My sister-in-law used a choc chip recipe from your site that had cream cheese in them and it was the best cookie I’ve ever had, but the recipe has been taken down. Will it be put back up at any time?
Where is the amount of butter flavored Crisco in the recipe? Thank you
I am a cookie connoisseur and these are right up there with the best! I was a little leery about using the shortening because I use a lot of organic products, but I figured it’s ok to splurge every once in awhile, right? It did make for a great consistency with crispy edges and chewy centers. I love the mini chips too. I feel like the distributed better than the big chips. Thank you Shawn for another great recipe!
These were so easy and delicious!!
Yay! So glad you enjoyed them!
There is nothing better than an amazing chocolate chip cookie recipe! These look so good! I always refrigerate my dough, but never for 24 hours, I will have to try to be more patient!
These look divine and I must say your photography is incredible! I will definitely be trying these cookies. I loved the fact you used mini chocolate chips instead of the regular size.
These are always in season 🙂
these look perfect! I’ll have to see if I can find butter flavored Crisco in Canada.
Hopefully you can find it, cause these cookies are definitely worth it!
These look divine!
Thanks Kristen! They are so good!