The Best Chocolate Chip Cookie Recipe Ever

Short Description

These chocolate chip cookies are perfectly soft, chewy, and loaded with melty semi-sweet chocolate chips. A classic homemade treat that never goes out of style, made with simple pantry staples in under 30 minutes.

Why You’ll Love This Recipe

• Golden-brown edges with soft, gooey centers

• Perfect ratio of brown sugar to granulated sugar for depth and chew

• No chilling required—ready in under half an hour

• Makes a large batch, ideal for sharing

• Consistent results every time

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 cup packed light brown sugar

• 2 large eggs

• 2 teaspoons pure vanilla extract

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon salt

• 2 cups semi-sweet chocolate chips

Directions

1. Preheat the Oven
   Preheat oven to 375 °F (190 °C). Line two baking sheets with parchment paper or silicone baking mats.

2. Cream the Butter and Sugars
   In a large bowl, beat softened butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy (about 2–3 minutes).

3. Add Eggs and Vanilla
   Beat in eggs one at a time, ensuring each is fully mixed in. Stir in the vanilla extract.

4. Combine Dry Ingredients
   In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring just until incorporated. Avoid overmixing.

5. Add Chocolate Chips
   Fold in the chocolate chips evenly using a spatula or wooden spoon.

6. Shape and Bake
   Scoop 2-tablespoon portions of dough and place onto prepared baking sheets, spacing about 2 inches apart.
   Bake for 8–10 minutes until the edges are golden and the centers look just set. Do not overbake.

7. Cool and Enjoy
   Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 24 cookies

• Prep Time: 15 minutes

• Bake Time: 10 minutes

• Total Time: 25 minutes

• Calories: Approximately 200 kcal per cookie (varies by size and ingredients)

Variations

• Add-ins: Include nuts (like walnuts or pecans), white chocolate chips, or M&Ms for variety.

• Sea salt finish: Sprinkle a pinch of flaky sea salt on top before baking for a sweet-salty contrast.

• Mini cookies: Use 1-tablespoon scoops for bite-sized versions.

• Chill for thicker cookies: Refrigerate the dough for 30 minutes to reduce spread and increase chewiness.

• Gluten-free: Substitute with a 1:1 gluten-free flour blend.

Storage/Reheating

• Room temperature: Store in an airtight container for up to 1 week.

• Freezing dough: Scoop dough into balls, freeze on a tray, then transfer to a bag. Bake from frozen, adding 2–3 minutes to baking time.

• Freezing baked cookies: Cool completely and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or rewarm in the microwave for a few seconds.

FAQs

1. Can I use salted butter?

Yes, but reduce the added salt to 1/2 teaspoon to avoid an overly salty flavor.

2. Do I need to chill the dough?

Not required, but chilling helps control spread and enhances flavor if you have extra time.

3. Why are my cookies spreading too much?

Make sure your butter isn’t overly soft or melted, and measure flour correctly (using spoon-and-level method).

4. Can I use dark chocolate chips instead of semi-sweet?

Absolutely. Dark chocolate offers a richer flavor for those who prefer less sweetness.

5. Can I make the dough in advance?

Yes. Store in the refrigerator for up to 3 days, or freeze for longer storage.

6. Why are my cookies dry or crumbly?

Overbaking or too much flour can cause this. Bake just until the edges are golden and the centers look set.

7. Can I halve the recipe?

Yes, simply divide all ingredients in half and bake as directed.

8. How do I get evenly sized cookies?

Use a cookie scoop for uniform shape and even baking.

9. What’s the best way to store them?

A sealed container with a slice of bread helps keep them soft for days.

10. Can I make these dairy-free?

Use plant-based butter and dairy-free chocolate chips for a fully dairy-free version.

Conclusion

These chocolate chip cookies deliver the perfect balance of crispy edges and soft, chewy centers. With simple steps and pantry-friendly ingredients, they’re a reliable favorite you’ll turn to again and again. Bake a batch today and taste the difference of the best chocolate chip cookie recipe ever.

The Best Chocolate Chip Cookie Recipe Ever

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• Author: Douaa
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

These are The Best Chocolate Chip Cookies Ever — perfectly soft in the center, lightly crispy at the edges, and loaded with rich, melty chocolate chips. A foolproof, classic cookie recipe every baker needs. Keyword: Best Chocolate Chip Cookie Recipe

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Ingredients

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 cup packed light brown sugar

• 2 large eggs

• 2 teaspoons pure vanilla extract

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 2 cups semi-sweet chocolate chips

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Instructions

• Preheat Oven:
  Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

• Cream Butter & Sugars:
  In a large bowl, beat the softened butter with both sugars until light and fluffy, about 2–3 minutes.

• Add Eggs & Vanilla:
  Beat in eggs one at a time. Stir in vanilla extract and mix until smooth.

• Mix Dry Ingredients:
  In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix into the wet mixture until just combined.

• Fold in Chocolate Chips:
  Gently stir in chocolate chips until evenly distributed.

• Scoop & Bake:
  Scoop 2-tablespoon portions of dough onto prepared sheets, spacing 2 inches apart. Bake 8–10 minutes, until edges are golden and centers are set.

• Cool & Serve:
  Let cookies cool on sheets for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store in an airtight container.

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Notes

• Chill dough for 30 minutes for a thicker cookie with richer flavor.

• Add sea salt flakes on top before baking for a sweet-salty finish.

• Use a mix of chocolate chunks and chips for texture variety.