Chocolate Chip Cookies Recipe – Best Soft and Chewy Treats

The aroma of freshly baked chocolate chip cookies wafting through the kitchen is honestly the smell of happiness. The moment those cookies hit the oven, it’s like the whole house is wrapped in a warm hug. I remember the first time I made these soft and chewy chocolate chip cookies—it was a rainy Saturday, and I was craving something sweet but comforting. You know how sometimes you just need a treat that feels like home? That’s exactly what this chocolate chip cookies recipe delivers every single time.

I’ve baked dozens of different chocolate chip cookies over the years (some too crispy, some that spread like pancakes), but this version is the one my family always asks for. It’s the kind of cookie that disappears from the cooling rack faster than you can say “chocolate.” The magic comes from using just the right mix of brown sugar and butter, a little extra vanilla, and a generous amount of chocolate chips—seriously, these cookies are loaded. Whether you’re baking for your kids, your friends, or just yourself, this chocolate chip cookies recipe is a guaranteed mood-lifter.

This recipe is perfect for busy families, picky eaters, and anyone who loves that classic, nostalgic taste. It’s also a dream for anyone following a high-protein or comfort-food routine (I sometimes sneak in a tablespoon of oat flour for a little extra goodness). As someone who’s tested this recipe more times than I can count, I promise—these cookies are worth every bite. Soft, chewy, and packed with gooey chocolate, they’re the cookies I keep coming back to, and I bet you will too.

Why You’ll Love This Chocolate Chip Cookies Recipe

• Quick & Easy: You can whip up a batch in under 30 minutes, start to finish. Seriously, you could make these even on a weeknight after dinner.
• Simple Ingredients: Nothing fancy here—just pantry staples like flour, butter, sugars, and chocolate chips. No specialty flours or obscure add-ins.
• Perfect for Any Occasion: These cookies shine at potlucks, bake sales, cozy family gatherings, or just as an after-school snack for the kids. They’re a hit every time.
• Crowd-Pleaser: Adults love the nostalgia, kids love the gooey chocolate, and picky eaters don’t even notice the little tweaks I sometimes make for extra nutrition.
• Unbelievably Delicious: The texture is everything—soft centers, chewy edges, and a burst of chocolate in every bite. You’ll probably find yourself closing your eyes after that first taste!

What sets this chocolate chip cookies recipe apart? I use a higher ratio of brown sugar to white sugar for maximum chewiness. Plus, chilling the dough (even for just 20 minutes) makes a big difference in texture and flavor—trust me, I learned the hard way when I skipped this step and ended up with flat cookies. Blending the butter and sugars until light and fluffy gives these cookies that bakery-style lift, and adding a sprinkle of flaky sea salt right before baking takes them over the top. It’s my best version yet—no shortcuts, just good technique and lots of chocolate.

Honestly, these cookies are more than just a dessert—they’re a little slice of happiness. They’re the kind of treat you make for your favorite people, or just when you need a pick-me-up. I love how they bring everyone together, and how easy it is to make them your own. You’ll love how this recipe fits right into busy lives while still feeling like something special.

What Ingredients You Will Need

This chocolate chip cookies recipe uses simple, wholesome ingredients to deliver bold flavor and a soft, chewy texture. Most of these are pantry staples, so you probably already have them on hand. Here’s what you’ll need:

• Flour (All-Purpose, 2 1/4 cups / 280g): The base of the cookies. For gluten-free, swap with a trusted 1:1 gluten-free blend.
• Baking Soda (1 tsp): Helps the cookies puff up and develop that perfect texture.
• Salt (1/2 tsp): Brings out all the flavors. I like a pinch of flaky sea salt on top, too—so good!
• Unsalted Butter (1 cup / 226g, softened): Room temperature is key for creaming. I use Kerrygold or Plugrá when I can; it really does make the cookies richer.
• Brown Sugar (1 cup / 200g, packed): Adds moisture and chewiness. Light or dark both work—dark gives a deeper flavor.
• Granulated Sugar (1/2 cup / 100g): For a bit of crispness and sweetness.
• Large Eggs (2, room temperature): They help bind everything and add richness.
• Pure Vanilla Extract (2 tsp): Don’t skimp here. Real vanilla makes a difference.
• Semi-Sweet Chocolate Chips (2 cups / 340g): I go heavy on the chocolate—Ghirardelli is my go-to, but any good quality brand works.
• Optional: Flaky Sea Salt (for sprinkling): Adds a little crunch and balances the sweetness.

Ingredient Tips:

• If you want even bigger pockets of chocolate, chop up a bar of chocolate instead of using chips.
• For a nutty twist, add 1/2 cup (65g) chopped walnuts or pecans—my dad loves this version.
• To cut back on sugar, use coconut sugar in place of granulated—just keep in mind, the cookies may be a little darker.
• If you’re dairy-free, swap butter with a plant-based alternative (I like Miyoko’s).
• Out of eggs? A flax egg (1 tbsp ground flaxseed + 3 tbsp water) works pretty well, but expect a slightly denser cookie.

Most of the time, I stick to the classic formula above, but don’t be afraid to riff on it. Cookies are forgiving, and honestly, sometimes the best batches are the ones made with a little improvisation!

Equipment Needed

You don’t need a fancy kitchen to make these chocolate chip cookies, promise. Here’s what I always grab:

• Mixing Bowls: One large for the dough, one smaller for dry ingredients.
• Electric Mixer: Stand or hand mixer both work. You can mix by hand, but your arm might get tired (been there!).
• Baking Sheets: Heavy-duty ones help cookies bake evenly. Line with parchment paper or a silicone baking mat for easy cleanup.
• Measuring Cups & Spoons: Accurate measurements make all the difference. I use stainless steel sets for durability.
• Cookie Scoop: Not required, but super handy for uniform cookies. A tablespoon works in a pinch.
• Cooling Rack: Helps cookies set up without getting soggy underneath.
• Rubber Spatula: Scrapes down the bowl and helps with mixing in chocolate chips.

Don’t have a mixer? No problem. You can cream the butter and sugar by hand—it just takes a bit of elbow grease. For the baking sheets, I’ve used everything from budget brands to fancy ones, and honestly, parchment paper is the real MVP. If you’re using silicone mats, just remember to wash them thoroughly between batches (they can retain odors).

Pro tip: If your cookie scoop starts sticking, dip it in warm water between scoops. It makes portioning so much easier!

Preparation Method

1. Prep the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This keeps cookies from sticking and helps them bake evenly.
   
   Time: 5 minutes
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Set aside.
   
   Tip: Make sure the baking soda is fresh—it’ll make the cookies rise nicely.
   
   Time: 2 minutes
3. Cream Butter & Sugars: In a large bowl, beat 1 cup (226g) unsalted butter, 1 cup (200g) packed brown sugar, and 1/2 cup (100g) granulated sugar until light and fluffy (about 3 minutes with electric mixer).
   
   Sensory cue: It should look pale and feel creamy, not grainy.
   
   Time: 3 minutes
4. Add Eggs & Vanilla: Add 2 large eggs, one at a time, beating well after each. Mix in 2 tsp pure vanilla extract.
   
   Note: Scrape down the sides of the bowl as needed.
   
   Time: 2 minutes
5. Combine Wet & Dry Ingredients: On low speed (or with a spatula), gradually add the flour mixture to the wet ingredients. Mix just until combined—don’t overmix, or you’ll get tough cookies.
   
   Time: 2 minutes
6. Fold in Chocolate Chips: Stir in 2 cups (340g) semi-sweet chocolate chips. The dough will be thick and chunky—exactly how you want it.
   
   Optional: Add nuts or sprinkle in a little flaky sea salt.
   
   Time: 1 minute
7. Chill the Dough: Cover the bowl and chill in the fridge for at least 20 minutes. This step helps prevent cookies from spreading too much and boosts flavor.
   
   Troubleshooting: If you skip chilling, the cookies might be a bit flatter (still tasty!).
   
   Time: 20 minutes minimum
8. Scoop & Arrange: Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets, spacing about 2 inches (5cm) apart.
   
   Sensory cue: Dough balls should hold their shape, not be too sticky.
   
   Time: 5 minutes
9. Bake: Bake in preheated oven for 10-12 minutes. Edges should be golden, centers soft and slightly underdone—they finish setting as they cool.
   
   Tip: Rotate baking sheets halfway through for even baking.
   
   Time: 10-12 minutes
10. Cool & Enjoy: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. (Or sneak one while it’s still warm—no judgment!)
    
    Time: 5 minutes

Preparation Notes: If your cookies are spreading too much, try chilling the dough longer or adding a tablespoon more flour. If they’re dry, check your measuring technique—spoon flour into the cup instead of scooping. For best results, always use room temperature eggs and butter. I usually start warming mine up while I gather the other ingredients.

Cooking Tips & Techniques

Want bakery-perfect chocolate chip cookies every time? Here’s what I’ve learned from years of baking—and a few kitchen mishaps along the way:

• Don’t Overmix: Once the flour’s in, mix just until combined. Overworking the dough makes cookies tough. I learned this after a batch that was more like biscuits than cookies!
• Chill Out: Chilling the dough (even for 20 minutes) lets the flour hydrate and prevents spreading. When I skip this, the cookies end up thin and crispy—in a pinch, just pop the scooped dough in the freezer for 10 minutes.
• Watch the Bake Time: The secret to soft cookies is pulling them out when the centers look slightly underdone. They’ll finish cooking on the sheet. If you wait for them to look “done,” they’ll be crunchy.
• Rotate Your Pans: Every oven has hot spots. Halfway through baking, rotate your baking sheets for even browning.
• Use Quality Chocolate: It really does make a difference. Sometimes I mix chips and chunks for variety.
• Salt Matters: A sprinkle of sea salt before baking or as soon as they come out of the oven is a total game-changer. It pulls all the flavors together.
• Cookie Scoop Consistency: For even cookies, use a scoop. If you don’t have one, roll the dough into balls by hand—but make sure they’re the same size or the baking time will be uneven.

I’ve had batches that were too flat, too cakey, or just plain meh. The biggest lesson? Don’t stress—cookies are forgiving. If your first batch isn’t perfect, tweak the chilling time or flour amount next time. The most important part is enjoying them, flaws and all.

Multitasking tip: While the dough chills, clean up your kitchen or prep your next batch—you’ll feel so accomplished when the cookies are ready to eat!

Variations & Adaptations

These chocolate chip cookies are endlessly adaptable. Here are some favorite twists you can try:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. Bob’s Red Mill is my favorite—no gritty texture, just chewy cookies.
• Vegan: Use plant-based butter and replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). I’ve made this for vegan friends and they loved it!
• Seasonal Mix-Ins: In autumn, add 1/2 tsp cinnamon and replace 1/2 cup chocolate chips with dried cranberries. In summer, stir in chopped fresh strawberries and white chocolate chips.
• Flavor Boost: Swap some chocolate chips for peanut butter chips or butterscotch—so decadent!
• No Nuts, No Problem: If you’re baking for someone with nut allergies, just skip the nuts and double up on chocolate chips.

When I’m feeling adventurous, I’ll brown the butter first for a deeper flavor (just melt and cook until golden, cool before using). Or, I’ll make a batch with half mini chips and half chunks—every bite is a little different. You can even bake the dough in a cast iron skillet for a giant cookie cake (great for birthdays!).

The best part? You can totally make these cookies your own. Don’t be afraid to experiment—sometimes the “mistakes” turn out to be the best treats.

Serving & Storage Suggestions

I like to serve these chocolate chip cookies fresh out of the oven—still a little warm and gooey inside. Arrange them on a pretty plate (or just pile them up in a bowl, let’s be real) and watch them disappear. For a fancier touch, sprinkle a bit of flaky sea salt on top right before serving.

Pair these cookies with a cold glass of milk, a mug of coffee, or even a scoop of vanilla ice cream. For parties, stack them in a rustic cookie jar or layer them with parchment in a basket. If you’re gifting, wrap them in wax paper and tie with a ribbon—homemade treats always win hearts.

Storage is easy: Keep cookies in an airtight container at room temperature for up to 4 days (though honestly, they rarely last that long at my house). For longer storage, freeze the cookies in a zip-top bag for up to 2 months. To reheat, pop them in the microwave for 10 seconds or warm in a low oven for a few minutes. The flavor actually improves on day two—the brown sugar deepens and the texture gets even chewier.

Pro tip: You can freeze the unbaked dough, too—just scoop onto a baking sheet, freeze until solid, then transfer to a bag. Bake straight from frozen, adding a minute to the bake time. It’s like instant homemade cookies whenever you want!

Nutritional Information & Benefits

Each soft, chewy chocolate chip cookie (about 35g) has roughly:

• Calories: 160
• Fat: 8g
• Carbs: 22g
• Protein: 2g
• Sugar: 14g

The brown sugar and eggs offer a touch of protein, while the chocolate chips give a little energy boost. If you use whole wheat flour or add nuts, you’ll get extra fiber and healthy fats. For gluten-free or dairy-free diets, simple swaps make these cookies accessible without sacrificing taste.

Potential allergens include wheat, eggs, butter, and chocolate. Always check your ingredient labels if baking for someone with sensitivities. Personally, I love that these cookies fit into a “treat yourself” routine—homemade means you control the ingredients, and a little sweetness goes a long way for happiness!

Conclusion

This chocolate chip cookies recipe is more than just a treat—it’s a way to bring people together, share comfort, and enjoy something truly delicious. The soft, chewy texture and loads of chocolate make every bite a little celebration. Whether you stick to the classic version or try one of the variations, these cookies have a way of turning any day into a special occasion.

I love how easy it is to customize this recipe. Add nuts, swap flours, or try new mix-ins—it’s all about making it your own. For me, these cookies are a family favorite, and I hope they’ll become a staple in your kitchen too.

Give them a try, then let me know how they turned out! Leave a comment below with your favorite twists, share your photos, or tag me if you post on Pinterest. Happy baking—here’s to lots of soft, chewy, chocolatey moments ahead!

Frequently Asked Questions

How do I keep chocolate chip cookies soft and chewy?

Use more brown sugar than white sugar, and don’t overbake. Pull them out when the centers look slightly underdone—they’ll firm up as they cool. Chilling the dough helps, too.

Can I freeze the cookie dough for later?

Absolutely! Scoop the dough onto a baking sheet, freeze until solid, then store in a freezer bag. Bake straight from frozen, just add a minute to the baking time.

What’s the best way to prevent cookies from spreading?

Chill the dough for at least 20 minutes before baking. Also, check that your butter isn’t too warm, and use parchment or silicone mats for even baking.

Can I make these chocolate chip cookies gluten-free?

Yes, swap the all-purpose flour for a 1:1 gluten-free blend. The cookies stay soft and chewy—no gritty texture!

Why do my cookies turn out flat?

It could be warm dough, not enough flour, or overmixing. Try chilling the dough longer, using the right amount of flour, and mixing just until combined for puffier cookies.

Print