Chocolate chip cookies are a classic treat that almost everyone loves. They’re soft and chewy with golden edges, packed with melty chocolate chips that give just the right amount of sweetness and a little bit of crunch. The smell of these cookies baking in the oven is one of the best parts—warm, comforting, and inviting.
I always enjoy making chocolate chip cookies because they’re so simple but feel like a special reward at the end. I like to sneak a few chocolate chips into the dough for another little surprise inside each bite. Sometimes I add a pinch of sea salt on top before baking to bring out the flavor even more—trust me, it’s worth trying!
One of my favorite ways to enjoy chocolate chip cookies is fresh out of the oven with a cold glass of milk or even just on their own with a cozy cup of tea. They bring back so many good memories of baking with family or sharing them with friends. No matter the occasion, these cookies always make everything a little bit better.
Key Ingredients & Substitutions
Butter: Using unsalted butter gives you control over salt in the recipe. Make sure it’s softened for easy mixing. If you want a dairy-free option, try coconut oil, but expect a slightly different texture.
Sugars: A mix of granulated and brown sugar helps create chewy cookies with crispy edges. Brown sugar adds moisture and a bit of caramel flavor. You can swap brown sugar for coconut sugar in a pinch.
Chocolate Chips: Semi-sweet chips are classic, but feel free to use dark, milk, or even white chocolate. Chunks give bigger pockets of melted chocolate if you want that extra gooeyness.
Flour: All-purpose flour works well here for a tender cookie. You can try a blend with whole wheat flour for a nuttier taste, but the cookie may be a bit denser.
How Can I Get Soft But Slightly Crispy Chocolate Chip Cookies?
The balance comes from how you mix and bake. Here are some tips to get that texture:
- Don’t overmix the dough: Just combine the dry ingredients with the wet until you don’t see flour. Overmixing can make cookies tough.
- Chill the dough (optional): For thicker cookies, chill the dough 30 minutes. But you can bake right away for softer, thinner cookies.
- Bake at the right temperature: 375°F (190°C) helps cookies spread enough while crisping edges.
- Watch the baking time: Take cookies out when the edges are golden but the centers still look soft. They’ll firm up as they cool.
- Use parchment paper or silicone mats: This prevents sticking and helps even baking.
Equipment You’ll Need
- Mixing bowls – for combining your wet and dry ingredients easily.
- Electric mixer or hand whisk – helps cream butter and sugars smoothly.
- Measuring cups and spoons – to get your ingredient amounts just right.
- Baking sheets – flat, wide surface for baking multiple cookies at once.
- Parchment paper or silicone baking mats – prevents sticking and helps cookies bake evenly.
- Spoon or cookie scoop – makes shaping dough into even-sized cookies simple.
- Wire cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Try adding chopped nuts like walnuts or pecans for crunch and a nutty twist.
- Swap semi-sweet chips for white chocolate or peanut butter chips for a different taste.
- Mix in dried cherries or cranberries to add tartness and chewiness.
- Sprinkle a pinch of cinnamon or add a teaspoon of espresso powder to boost flavor depth.
How to Make Classic Chocolate Chip Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips or chunks
- Flaky sea salt for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus 9-11 minutes to bake each batch. Plan a few extra minutes for cooling so you can enjoy the cookies fresh and soft.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats to keep the cookies from sticking.
2. Mix the Wet Ingredients:
In a large bowl, cream the softened butter with the granulated and brown sugars until the mix is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
3. Add the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. Slowly add these dry ingredients to the butter mixture, stirring gently until just combined—try not to overmix to keep your cookies tender!
4. Add the Chocolate:
Fold in the chocolate chips or chunks evenly into the dough.
5. Shape and Bake:
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each ball so they can spread. Sprinkle with flaky sea salt if you like a little extra flavor.
Bake for 9 to 11 minutes, or until the cookie edges turn golden but the centers still look soft.
6. Cool and Enjoy:
Let the cookies sit on the baking sheet for 5 minutes after baking, then move them to a wire rack to cool completely. Enjoy your fresh, soft chocolate chip cookies with a glass of milk or your favorite drink!
Can I Use Butter Substitutes in This Recipe?
Yes! You can substitute unsalted butter with margarine or coconut oil, but keep in mind the texture and flavor might change slightly. Make sure any substitute is softened before mixing.
Can I Freeze Chocolate Chip Cookie Dough?
Absolutely! Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a sealed container or bag. Bake from frozen, adding a minute or two to the baking time.
How Should I Store Leftover Cookies?
Store baked cookies in an airtight container at room temperature for up to 4 days. To keep them soft longer, add a slice of bread to the container; it helps maintain moisture.
Can I Make These Cookies Vegan?
Yes! Use plant-based butter and replace eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg). Use vegan chocolate chips to keep the recipe fully vegan.
