Name: Best Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 large eggs; 2 teaspoons vanilla extract; 0.75 cup granulated sugar; 1 cup brown sugar, packed; 2.75 cups all-purpose flour; 1 teaspoon baking soda; 0.75 teaspoon salt; 2 cups semi-sweet chocolate chips

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Introduction

If you’re searching for the perfect chocolate chip cookie, look no further. This recipe delivers soft, chewy centers with crisp, buttery edges and plenty of melty semi-sweet chocolate chips. Perfect for any occasion, these cookies are easy to make and impossible to resist.

The image shows a tray full of round chocolate chip cookies, all stacked close together. Each cookie has a golden-brown base with slightly darker edges and is covered with many melted dark brown chocolate chips. The cookies have a soft texture, with small cracks visible on the surface. The tray is silver and set on a white marbled table. The light highlights the warm, inviting look of the cookies, making them appear fresh and tasty. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
0.75 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2.75 cups all-purpose flour
1 teaspoon baking soda
0.75 teaspoon salt
2 cups semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2–3 minutes.
Step 3: Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain. Avoid overmixing.
Step 6: Gently fold in the chocolate chips with a spatula or wooden spoon.
Step 7: Scoop dough into even balls and place them on the prepared baking sheet, leaving about 2 inches between each cookie.
Step 8: Bake for 9 to 11 minutes, until the edges are lightly golden and centers appear slightly underbaked.
Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Tips & Variations

Use room temperature butter—not melted—to ensure the right texture and prevent spreading.
Spoon and level the flour to avoid dry, cakey cookies.
Press a few extra chocolate chips on top before baking for a bakery-style look.
For thicker cookies, chill the dough for 30 minutes before baking.
Add ½ to 1 cup chopped walnuts or pecans with the chocolate chips for added crunch.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread helps keep them moist. Cookie dough can be scooped into balls, frozen on a tray, then stored in a zip-top bag and baked from frozen (add 1–2 minutes to baking time). Baked cookies freeze well for up to 2 months; thaw at room temperature or warm briefly in the microwave.

How to Serve

A tray full of round chocolate chip cookies closely packed together is shown, each cookie having a golden-brown surface with visible dark chocolate chips scattered unevenly on top. The cookies have a slightly cracked texture with some raised edges and soft centers, creating a rustic, homemade look. The tray sits on a white marbled surface, and the warm lighting highlights the soft, chewy texture of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 3 days in advance. Cover and refrigerate it, then let it sit at room temperature for about 15 minutes before scooping and baking.

Why did my cookies turn out flat?

Flat cookies often mean the butter was too warm or the dough was overmixed. Chilling the dough briefly or adjusting flour measurements can help prevent this.