Few treats are as beloved and universally loved as chocolate chip cookies. This recipe delivers that perfect balance of crispy edges, chewy centers, and pockets of melty chocolate that make these cookies irresistible. Using a blend of salted butter, both white and brown sugars, and a touch of vanilla, these cookies develop a rich, buttery sweetness that’s complemented by the slight caramel notes from the brown sugar. The combination of chocolate chips and chunks adds textural variety and bursts of deep chocolate flavor throughout.

Whether you’re baking for a cozy night in, a party, or just because, this recipe is simple to follow and always delivers consistent results. The ingredients are straightforward, and the technique is forgiving—making it an ideal choice for beginners and seasoned bakers alike. From the first bite, you’ll understand why chocolate chip cookies are a timeless classic that never goes out of style.

Why You’ll Love This Recipe

Perfect Texture – Crispy edges with chewy, soft centers create the ideal cookie experience.
Rich Flavor – Salted butter and brown sugar add depth and caramel undertones.
Simple Ingredients – Made with everyday pantry staples you probably already have.
Chocolate Variety – A mix of chips and chunks provides satisfying texture and flavor bursts.
Versatile and Crowd-Pleasing – Great for any occasion and loved by kids and adults alike.

Ingredients

Salted butter
White sugar (raw cane sugar recommended for texture)
Light brown sugar
Vanilla extract
Egg
All-purpose flour
Baking soda
Salt
Chocolate chips and chocolate chunks

Variations

Add Nuts: Toss in chopped walnuts or pecans for crunch.
Use Dark Chocolate: Swap in dark chocolate chips for a richer, slightly bitter note.
Oatmeal Chocolate Chip: Add 1/2 cup rolled oats for added chewiness and texture.
Peanut Butter Swirl: Drop spoonfuls of peanut butter on the dough and swirl before baking.
Double Chocolate: Replace some flour with cocoa powder for a chocolaty twist.

How to Make the Recipe

Step 1: Cream Butter and Sugars

In a large bowl, beat the softened salted butter with white sugar and brown sugar until light and fluffy.

Step 2: Add Vanilla and Egg

Mix in the vanilla extract and egg until fully combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt.

Step 4: Mix Dry Ingredients into Wet

Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

Step 5: Fold in Chocolate

Gently fold in chocolate chips and chunks evenly throughout the dough.

Step 6: Portion and Bake

Preheat oven to 350°F (175°C). Scoop dough by rounded tablespoons onto a parchment-lined baking sheet, spacing them about 2 inches apart.

Step 7: Bake and Cool

Bake for 10–12 minutes or until edges are golden but centers remain soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Making the Recipe

Use room temperature butter for easy creaming and better texture.
Don’t overmix after adding flour to keep cookies tender.
Chill dough if time allows for thicker cookies and enhanced flavor.
Space cookies well on the baking sheet to prevent merging.
Rotate baking sheets halfway for even cooking.

How to Serve

Serve these chocolate chip cookies fresh and slightly warm for melty chocolate goodness. They’re perfect paired with a cold glass of milk, coffee, or tea. Store extras in an airtight container at room temperature for up to a week, or freeze for longer storage.

Make Ahead and Storage

Storing Leftovers

Keep baked cookies in an airtight container at room temperature for up to 7 days.

Freezing

Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.

Reheating

Warm cookies in a 300°F (150°C) oven for 5 minutes or microwave for 15 seconds to refresh softness.

FAQs

1. Can I use unsalted butter instead of salted?

Yes, just add a pinch more salt to the dough.

2. Why use both white and brown sugar?

White sugar adds crispness while brown sugar provides moisture and chewiness.

3. Can I substitute egg?

Use a flax egg or commercial egg replacer for a vegan option.

4. How do I get chewier cookies?

Slightly underbake and use more brown sugar than white.

5. Can I refrigerate the dough?

Yes, chilling dough for at least an hour improves flavor and texture.

6. Why are my cookies spreading too much?

Butter may be too soft or oven temperature too low.

7. Can I make these gluten-free?

Use a gluten-free flour blend in a 1:1 substitution.

8. Can I add mix-ins?

Absolutely! Nuts, dried fruit, or toffee bits work great.

9. How do I store cookie dough?

Wrap tightly and refrigerate for up to 3 days or freeze for up to 3 months.

10. Can I double the recipe?

Yes, just double all ingredients and bake in batches.

Conclusion

This classic Chocolate Chip Cookies recipe offers a delicious balance of crisp edges, soft centers, and rich, melty chocolate—truly a cookie lover’s dream. Simple to make with everyday ingredients, it’s a dependable favorite perfect for any occasion. Whether enjoyed fresh from the oven or saved for later, these cookies never fail to satisfy.