Discover how to make chocolate chip cookies that are soft, chewy, and simply irresistible! Perfect for a quick treat or special occasions!
There is something deeply comforting about biting into a homemade chocolate chip cookie, especially when it’s of the soft, chewy variety, my favorite! Whether it’s a quick treat you crave or you’re prepping for a special occasion, this is my favorite recipe when it comes to homemade chocolate chip cookies.
These cookies are not just soft and gooey fresh out of the oven but they remain chewy as they cool, making them an all-time favorite! Whether you like them giant or regular-sized, my recipe is sure to hit that sweet spot! Come along with me to learn how to make chocolate chip cookies… one of my favorites!
- Butter: Unsalted & softened
- Brown Sugar & White Sugar: Incorporating both sugars into this cookie recipe offers a chewy texture and hint of caramelized flavor. So good!!!
- Vanilla: This is key to making the best chocolate chip cookies. Don’t skip, use high quality and add the whole tablespoon!
- Large Egg
- All-purpose Flour
- Baking Soda
- Chocolate Chips: Choose semi-sweet or milk chocolate based on your preference. If making giant cookies, stick with regular or chunks of chocolate. If going for a regular-sized cookie feel free to try this recipe with mini chocolate chips.
- Stand Mixer or Hand Mixer
- Large Mixing Bowl
- Portion Scoop (#12 for large cookies, #40 for regular-sized cookies)
- Baking Sheet
- Parchment Paper
How To Make Chocolate Chip Cookies:
Follow the simple steps below learn how to make chocolate chip cookies at home. The process is super simple and will be loved by beginner bakers and pros all the same.
First, start by creaming together the butter, brown sugar, and white sugar in a stand mixer or in a large mixing bowl using a hand mixer until the mixture is light in color and fluffy. This should take about 2-3 minutes. Remember to scrape down the sides of the bowl one to two times during this process. This will insure all the ingredients are well blended.
Incorporate Wet Ingredients:
Next, add the egg and vanilla to the mixture and continue mixing until they are fully incorporated. Again, scrape down the sides of the bowl to ensure an even mix. This will only take 30 seconds to a minute, if that.
Blend in Dry Ingredients:
Now, add the flour, salt, and baking soda. Using a spatula or carefully with your mixing equipment being sure not to overmix, blend the dry ingredients until almost combined. You should still see some dry spots.
Fold in the Chocolates:
For the good stuff now! Fold and mix in the chocolate chips using your spatula. Mix the dough batter just until there is no more dry ingredients visible and the chocolate chips are evenly dispersed.
Portion and Bake:
Using a #12 portion scoop for giant cookies or #40 for regular-sized cookies, form cookie dough balls, and place them on a parchment-lined cookie sheet. If making giant cookies you will end up with 6. They can all be baked on one sheet. If making regular-size cookies, this chocolate chip cookie recipe will make about 18 cookies and need to be baked in two sittings.
Bake at 350°F, adjusting the time based on the cookie size. Giant cookies will take about 16 to 18 minutes and regular-size will only take about 10. Let the cookies cool for at least 5 to 10 minutes before serving as they will be very soft right out of the oven.
How To Make Chocolate Chip Cookies: FAQs
Can I use salted butter?
Yes, you can use salted butter if that’s what you have on hand. However, make sure to omit the additional salt in the recipe to balance the flavors. If you use salted butter and add the additional salt, your cookies may come out a bit salty.
What does it mean to ‘cream’ something together?
Creaming is a culinary technique wherein ingredients, typically butter and sugar, are beaten together until the mixture is light, fluffy, and pale in color. This process incorporates air into the mixture, contributing to the leavening and texture of the baked goods.
Don’t skip out on this step. Your tastebuds will thank you later.
I don’t have portion scoops. Can I still make this recipe?
Certainly! If you don’t have portion scoops, you can use a measuring cup or spoons to get the right side. Try to make them as uniform as possible for even baking.
Giant Chocolate Chip Cookies: #12 scoop = 1/3 cup dough. You can also eyeball it by splitting the dough into 6 equal portions.
Regular-sized Chocolate Chip Cookies: #40 scoop = 1 1/2 tablespoons. Making this size of cookie will yield about 18 cookies.
Can I double this chocolate chip cookie recipe?
Absolutely! This recipe can easily be doubled to make more cookies. Just ensure that you proportionately increase each ingredient and make sure your bowl can hold the larger amount. I love doubling or tripling the recipe so I can bake some now and freeze the rest for later.
Can I freeze chocolate chip cookie dough for later use?
Yes, you can freeze the cookie dough for later use. I love making a double or triple batch, bake some now and freeze the rest for later.
Having these frozen dough balls on hand offers a convenient way to quickly bake a fresh dessert whenever needed. You have the flexibility to bake just a couple or prepare a whole tray.
Shape them into balls and freeze them on a baking sheet before transferring to a freezer bag. When ready to bake, there’s no need to thaw; just add a couple of extra minutes to the baking time.
Storage & Freezing:
- Storing Baked Cookies: Place the cookies in an airtight container at room temperature, and they will stay fresh for up to a week.
- Freezing Dough: To freeze the dough, form the dough into a pancake shape or log. Put the shaped dough in a ziplock bag and place in the freezer. You can freeze the dough for up to six months. When ready to bake, slice into 6 piece per batch or smaller if desired. Thaw on the cookie sheet then bake as directed.
- Freezing Dough Balls: This is my favorite method of freezing. I form the balls and place them on a lined cookie sheet. You can place them side by side; once frozen you will remove them from the sheet and store them in a ziplock bag or container in the freezer. Pull the dough balls out whenever you feel like fresh baked chocolate chip cookies.
If you want to bake them straight from frozen, you can if you’re baking regular-size cookies! Simply add a couple of extra minutes to the baking time. I would recommend thawing the dough before baking if you plan on making giant cookies.
Do you love cookies?
A couple of my kids don’t care for the chocolate in chocolate chip cookies… crazy, I know. Because of this I created my Easy Sugar Cookies recipe almost identical to this chocolate chip cookie recipe but without the chocolate. If you want some more great cookie recipes you can try one of these:
How To Make Chocolate Chip Cookies Recipe Card:
Ready to fill your home with the heavenly aroma of freshly baked cookies? Roll up your sleeves and get started! This chocolate chip cookie recipe will be out of the oven and ready to enjoy in under 30 minutes. Follow my detailed recipe card below to learn how to make chocolate chip cookies that are a hit every time!
- 1/2 cup butter, unsalted & softened (113g)
- 1/2 cup brown sugar (105g)
- 1/4 cup white sugar (50g)
- 1 tablespoon vanilla
- 1 large egg
- 1 1/2 cups all-purpose flour (180g)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup chocolate chips, semi-sweet or milk chocolate
1. In a stand mixer or in a large mixing bowl using an hand mixer, cream together the butter, brown sugar and sugar until light in color and fluffy, about 2-3 minutes. Scrap down sides one to two times during this process.
2. Add the egg and vanilla. Mix until fully incorporated. Scrap down sides of the bowl.
3. Add the flour, salt and baking soda. Using a spatula or carefully mixing with the electric equipment of choice, blend dry ingredients until almost combined.
4. Fold in chocolate chips using your spatula.
5. Using a #12 portion scoop equivalent to about 1/3 cup to form 6 large cookie dough balls. See notes for size of scoop, yield and baking time for smaller cookies. Place on a parchment lined cookie sheet.
6. Bake at 350F for 16-18 minutes. The cookie should just begin to brown at the bottom edge and be gooey in the center. Let cookies cool for at least 10 minutes before serving as they will be very soft when they are hot.
BUTTER: If using salted butter, consider omitting the additional salt. This will help avoid salty cookies.
For smaller cookies, use portion scoop size #40 equivalent to 1 1/2 tablespoons. This size will yield 17-18 cookies. Use two cookie sheets lined with parchment paper, baking one at a time. Bake at 350F for about 10 minutes. The cookie center should be soft and gooey but spread out. Let cook for a couple of minutes before moving as they will be very soft.
Freezing the dough: This cookie dough can be frozen up to 6 months. When ready to use, thaw and bake as directed.