The Best Chocolate Chip Cookies

Soft in the middle, crisp on the edges, and loaded with melty chocolate in every bite. This is the only chocolate chip cookie recipe you’ll ever need.

Prep time: 15 minutes | Chill time: 30 minutes | Bake time: 10–12 minutes | Yield: About 24 cookies

Ingredients

  • 1 cup (226 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (165 g) packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2¼ cups (280 g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups (340 g) chocolate chips (or chopped chocolate chunks for extra melty pockets)

Instructions

  1. Cream the butter and sugars. In a large bowl, beat the softened butter with both sugars until light and fluffy, about 2–3 minutes.
  2. Add eggs and vanilla. Beat in the eggs one at a time, then mix in the vanilla.
  3. Combine dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Mix it all together. Gradually add the dry ingredients to the wet, mixing until just combined. Don’t overmix!
  5. Add the chocolate. Fold in the chocolate chips with a spatula.
  6. Chill the dough. Cover and refrigerate for at least 30 minutes (up to 24 hours for deeper flavor).
  7. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  8. Scoop and bake. Roll dough into 1½-tablespoon balls, spacing them 2 inches apart. Bake for 10–12 minutes, until the edges are golden but the centers still look slightly underdone.
  9. Cool. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for Perfect Cookies

  • Room temperature butter is key — it should give slightly when pressed but not be greasy.
  • Don’t skip the chill time. It prevents spreading and concentrates the flavor.
  • Underbake slightly. Cookies firm up as they cool; that’s the secret to gooey centers.
  • Add a sprinkle of flaky sea salt on top right after baking for a bakery-style finish.

Storage

Store in an airtight container at room temperature for up to 5 days, or freeze the dough balls for up to 3 months — bake straight from frozen, adding 1–2 extra minutes.

Clara Bennett

Clara Bennett

Hi, I'm Clara Bennett! I'm in my 30s, and cooking has been my passion for over 15 years. I learned the art of cooking at my mom's elbow, and over the years, I've mastered all kinds of dishes — from comforting homemade classics and traditional family favorites to delicious international cuisines, sweet desserts, baked treats, and everything in between. I believe great food doesn't need fancy equipment or hard-to-find ingredients. Whether it's breakfast, lunch, dinner, snacks, desserts, or special occasion meals, I love creating recipes that bring people together.