Best Chocolate Chip Cookies

The BEST Chocolate Chip Cookies recipe! Crispy on the edges, soft and chewy in the center, with plenty of chocolate chips. No chill time required — just make and bake. This easy recipe will be your go-to!

Author Amber Brady

Prep Time 10

Cook Time 10

Total Time 20

Yields cookies

Ingredients

1 cup (226 g) butter, (2 sticks) room temperature
1 cup (200 g) light brown sugar, gently packed
¾ cup (150 g) granulated sugar
2 large eggs
1 Tbsp vanilla extract
3 ¼ cups (390 g) all-purpose flour, (stir, spoon & level)
1 tsp salt
1 tsp baking soda
2 cups (340 g) chocolate chips, (one 12-oz bag)

Instructions

Preheat oven to 350 degrees Fahrenheit. Line cookie sheet trays with parchment paper or a silicone baking mat.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Cream until light and fluffy. Add the eggs and vanilla. Mix well and scrape the bowl with a spatula.
In a separate bowl, stir together the flour, salt, and baking soda. Then add the dry ingredients to the wet ingredients. Mix on low until just combined.
Add the chocolate chips. Mix gently on low speed until combined. Do not over-mix.
Scoop cookie dough balls (about 2 Tbsp each) and place onto a prepared baking sheet about 3-inches apart (8 cookies per tray.) Top with additional chocolate chips, if desired.
Bake at 350˚F for 8-12 minutes until cookies are spread out, puffed up, matte (not shiny in the middle), and starting to brown on the edges. Cookies should look slightly under-baked still. NOTE: Time will depend on different elevations, ovens, and desired final product. (Soft vs crisp, etc.)
For thicker cookies, press edges inward with a cookie spatula while still warm. Allow cookies to cool for 1-2 minutes on the tray, then transfer to a wire rack to cool completely.

Notes

Butter: Use unsalted butter or salted butter and adjust salt as needed.

To measure flour properly: Stir the flour to incorporate air into it, then spoon it into the measuring cup, and level it with the back of a knife.

For thicker cookies: Refrigerate dough 30-60 minutes before baking in addition to pressing edges inward while still warm.

For crispier cookies: Bake 2-3 minutes longer, until golden brown all over.

To Store: Place chocolate chip cookies in an airtight container at room temperature up to 1 week.

To Freeze Cookie Dough: Scoop cookie dough balls onto a parchment or silicone lined baking sheet. Set in the freezer for 1-2 hours until firm. Then transfer frozen dough balls into a freezer safe zip-top bag and freeze up to 3 months. NOTE: You will need to bake cookies roughly 3-5 minutes longer, if baking from frozen.

To Freeze Baked Cookies: Freeze cookies in single layers divided by parchment paper, wrapped well or in a freezer bag, up to 3-4 weeks.

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