There’s a reason chocolate chip cookies are considered the ultimate comfort treat. Warm, soft in the center, lightly crisp around the edges, and packed with melty chocolate, the Best Chocolate Chip Cookies are a timeless classic that never fails to bring joy. Whether you’re baking for family, friends, holidays, or simply because the craving hits, this recipe delivers bakery-style cookies with rich flavor and perfect texture every single time.
What sets this recipe apart is balance. The cookies are not too sweet, not too cakey, and not overly crisp. Brown sugar adds moisture and depth, butter brings richness, and the right baking technique ensures thick, chewy cookies that stay soft for days. This is the kind of recipe you keep forever—the one people ask for after the first bite.
Ingredients (Makes 20–24 cookies)
- 170 g (¾ cup) unsalted butter, softened
- 150 g (¾ cup) brown sugar, packed
- 100 g (½ cup) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 300 g (2½ cups) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 300 g (2 cups) semi-sweet chocolate chips
Optional Add-Ins
- 80 g (½ cup) chopped walnuts or pecans
- Extra chocolate chips for topping
Detailed Instructions
1. Prepare the Oven and Baking Sheets
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps the cookies bake evenly.
2. Cream the Butter and Sugars
In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar. Using a hand mixer or stand mixer, cream them together on medium speed for 2–3 minutes, until the mixture is light, fluffy, and pale in color. This step is crucial—it incorporates air into the dough, giving the cookies their soft interior.
3. Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Add the vanilla extract and mix until fully incorporated.
4. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Whisking evenly distributes the leavening agents and salt, ensuring consistent texture and flavor in every cookie.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix—overworking the dough can make the cookies tough instead of tender.
The dough should be soft, thick, and slightly sticky.
6. Fold in the Chocolate Chips
Using a spatula or wooden spoon, gently fold in the chocolate chips (and nuts, if using). Make sure they are evenly distributed throughout the dough so every cookie is generously loaded.
7. Chill the Dough (Optional but Recommended)
For thicker cookies and deeper flavor, cover the dough and refrigerate for 30 minutes. While optional, chilling helps control spreading and enhances the texture.
8. Scoop and Bake
Scoop about 2 tablespoons of dough per cookie and place them on the prepared baking sheets, leaving about 5 cm (2 inches) of space between each.
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. The cookies will continue to set as they cool.
9. Cool Properly
Remove the baking sheets from the oven and let the cookies rest on the tray for 5 minutes before transferring them to a wire rack to cool completely. This step helps the cookies firm up while staying soft inside.
Serving Suggestions
These chocolate chip cookies are best enjoyed:
- Warm with a glass of milk
- As a dessert alongside ice cream
- Packed into lunchboxes or gift boxes
- Fresh from the oven for guests
They’re perfect for holidays, bake sales, or cozy evenings at home.
