Is there anything more comforting than the smell of homemade chocolate chip cookies wafting through the kitchen? Before we dive in, let me just say—thank you for stopping by! Whether you’re here for the nostalgia, the sweet tooth, or just in need of a foolproof go-to cookie recipe, I’m so happy you found your way here.
This post is all about the best homemade chocolate chip cookies, and trust me—you’ll want to keep this recipe bookmarked forever. These cookies are soft and chewy in the center, golden crisp around the edges, and packed with melty pockets of chocolate in every bite. If you’ve been searching for the one, this just might be it.
Before we get into the delicious details, don’t forget to subscribe below to get this recipe (and all my new ones!) sent straight to your inbox. No spam—just pure cookie joy.
What Makes These the Best Homemade Chocolate Chip Cookies?
We’re not messing around here. This isn’t just another chocolate chip cookie recipe. This one’s been tried, tested, and adored by cookie lovers across all age groups. So what makes them so special?
Reasons to Love This Recipe
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Quick and simple – Just 10 minutes to prep and another 10 to bake.
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No fancy ingredients – Everything you need is probably already in your pantry.
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Perfect texture – Soft in the middle, golden and crisp on the edges.
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Make-ahead friendly – Chill the dough and bake when you’re ready.
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Versatile – Add nuts, swap chips, or toss in toffee bits—go wild!
What Do These Cookies Taste Like?
Heaven. They’re buttery, rich, and perfectly sweet. You get that classic caramel-like flavor from the brown sugar, a hint of vanilla, and oh—the gooey pools of semi-sweet chocolate chips? Dreamy. These cookies are that just-right combo of chewy and slightly crisp that everyone tries to achieve. And the smell when they’re baking? Anything but boring!!
Benefits of Making Homemade Chocolate Chip Cookies
Besides the fact that they’re irresistible? Making your own cookies means:
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You control the ingredients (goodbye preservatives!)
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You can adjust the sweetness, chocolate ratio, or size.
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It’s fun! Baking can be therapeutic, especially when there’s a reward like this at the end.
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Your kitchen will smell amazing.
Ingredients
Here’s what you’ll need for the best homemade chocolate chip cookies:
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2 cups all-purpose flour
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1 tsp baking soda
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1 tsp salt (I love using pink Himalayan, but table salt works too)
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1 stick unsalted butter, softened
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¾ cup granulated sugar
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1 cup brown sugar
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1½ tsp vanilla extract
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2 eggs
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1 bag semi-sweet chocolate chips
Optional Add-Ins and Substitutions
I promised you versatile, and here’s proof!
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Chopped walnuts or pecans – adds a lovely crunch.
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White chocolate chips – for a sweeter, creamier bite.
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A sprinkle of flaky sea salt on top before baking – total game-changer.
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Swap semi-sweet for dark chocolate chunks – rich and decadent.
Tools You’ll Need
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Mixing bowls
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Hand or stand mixer
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Measuring cups and spoons
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Rubber spatula
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Cookie scoop (optional but SO helpful!)
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Baking sheet
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Parchment paper or silpat
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Cooling rack
How to Make The Best Homemade Chocolate Chip Cookies
Step-by-Step Instructions
Step 1: Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Step 3: In your mixer bowl, cream the softened butter and sugars together for about 4 minutes on medium speed. The texture should be light and fluffy.
Step 4: Add in the vanilla and eggs one at a time, mixing until fully incorporated. Scrape down the sides of the bowl and mix again.
Step 5: Turn off the mixer and add in the dry flour mixture. Start the mixer on low and work up to medium until everything is just combined—no flour streaks!
Step 6: Stir in the chocolate chips by hand or with the mixer on the lowest speed for just a few seconds. Don’t overmix.
Step 7: Scoop the dough into balls and place them on a plate. Chill in the fridge for 30 minutes to 1 hour (or even overnight).
Step 8: Preheat your oven to 375°F. Bake 6 cookies at a time on your prepared baking sheet for 10 minutes. Start checking at 8 minutes—look for a golden color but a slightly underbaked center.
Step 9: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Step 10: Repeat until all cookies are baked. Then—enjoy every single bite!
What to Serve with Chocolate Chip Cookies
Let’s be honest—these cookies are perfect on their own. But if you’re feeling extra:
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A cold glass of milk – classic combo.
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With ice cream – make cookie sandwiches or serve warm cookies with a scoop of vanilla.
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With coffee or espresso – the bitterness balances the sweet so well.
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Crumbled over yogurt or oatmeal – a breakfast treat? Yes please.
Tips for Perfect Cookies Every Time
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Don’t skip the chill! It helps prevent spreading and intensifies the flavor.
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Use room temperature butter – cold butter won’t cream properly, and melted butter will make them too flat.
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Underbake slightly – cookies continue to bake as they cool.
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Space them out – give the cookies room on the baking sheet so they don’t morph into one giant cookie (unless that’s what you’re going for!).
How to Store These Cookies
These cookies store beautifully!
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Room temperature: Keep in an airtight container for up to 5 days.
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Freezer (dough): Freeze scooped dough balls on a tray, then transfer to a zip-top bag. Bake from frozen, adding 1-2 minutes.
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Freezer (baked): Freeze cooled cookies in layers with parchment paper. Thaw at room temp or microwave for 10 seconds.
Frequently Asked Questions
Can I use salted butter in this cookie recipe?
Yes! If you’re using salted butter, simply reduce the added salt in the recipe by ¼ teaspoon to keep the balance just right.
Why should I chill the cookie dough before baking?
Chilling the dough solidifies the fat, helping the cookies hold their shape during baking and enhances the overall flavor and texture.
Is this recipe easy to double for a larger batch?
Absolutely. It doubles beautifully—and honestly, you’ll be glad you did because these cookies disappear fast!
Do I have to use semi-sweet chocolate chips?
Nope! Feel free to swap in dark chocolate, milk chocolate, or even chopped-up chocolate bars for a custom twist.
How do I know when the cookies are done baking?
Look for golden edges and a slightly underbaked center. They’ll continue to set as they cool on the baking sheet.
Can I freeze the cookie dough for later?
Yes! Scoop dough into balls, freeze them on a tray, then transfer to a zip-top bag. Bake straight from frozen with 1–2 extra minutes.
What’s the best way to store baked cookies?
Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them and reheat gently.
Can I make these cookies gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend. Texture may vary slightly, but they’ll still be delicious.
What makes these cookies soft and chewy?
A combo of brown sugar, room-temp butter, and not overbaking is key to that perfect soft, chewy center with crisp edges.
Final Thoughts
These really are the best homemade chocolate chip cookies. They’re simple, classic, and hit all the right notes—crispy, chewy, chocolatey, and just plain delicious. Once you try them, I have a feeling they’ll become your new favorite too.
Craving more cookie goodness? Here are a few of my most popular cookie recipes:
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The Best Fudgy Chewy Brookies – half brownie, half cookie, 100% indulgence.
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Eggnog Snickerdoodle Thumbprint Cookies – a holiday favorite you’ll crave year-round.
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Mint Chocolate Chip Snowball Cookies – melt-in-your-mouth delicious with a minty twist.
Let’s Stay Connected!
If you try this recipe, I’d love to hear how it turned out for you!
Leave a review below, and don’t forget to share your cookie pics on Pinterest—I’m always inspired by your beautiful creations. Tag me at @recipesbysylvia and let’s celebrate baking together!
Happy baking, cookie lovers!
Print
The Best Homemade Chocolate Chip Cookies: 10 Tips for Perfection
- Total Time: 10 minutes (+30–60 minutes chilling time)
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
These truly are the best homemade chocolate chip cookies—soft and chewy in the center, golden and crisp on the edges, and loaded with gooey pockets of melty chocolate. Made with pantry staples and no chill-required tricks, this timeless classic is a keeper for your cookie jar. Whether you’re baking for a party or a cozy night in, these cookies deliver comfort and joy in every bite!
Ingredients
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2 cups all-purpose flour
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1 tsp baking soda
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1 tsp salt (I love pink Himalayan, but any salt works!)
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1 stick (½ cup) unsalted butter, softened
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¾ cup granulated sugar
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1 cup brown sugar
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1½ tsp vanilla extract
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2 large eggs
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1 bag (about 12 oz) semi-sweet chocolate chips
Optional Add-ins:
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Chopped walnuts or pecans
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White chocolate or dark chocolate chunks
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Flaky sea salt for sprinkling
Instructions
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Line a baking sheet with parchment paper or a silicone mat.
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In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
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In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together for about 4 minutes until light and fluffy.
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Add in the vanilla and eggs, one at a time, mixing well and scraping down the sides of the bowl.
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Slowly add in the dry ingredients, mixing on low and gradually increasing to medium speed until just combined.
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Stir in the chocolate chips by hand or on low speed.
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Scoop dough into balls and chill on a plate or tray in the fridge for at least 30 minutes, up to overnight.
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Preheat oven to 375°F (190°C). Place 6 dough balls per sheet and bake for 10 minutes, watching closely at the 8-minute mark.
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Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
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Repeat with remaining dough. Then enjoy the best part—eating them warm with melty chocolate!
Notes
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For extra texture and flavor, sprinkle a bit of sea salt on top before baking.
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If you prefer thinner cookies, flatten the dough balls slightly before baking.
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Don’t skip chilling the dough—it prevents spreading and boosts flavor.
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You can freeze the dough balls for quick cookies anytime. Just add 1–2 extra minutes to the baking time.
- Equipment
Mixing bowls
Hand or stand mixer
Measuring cups and spoons
Rubber spatula
Cookie scoop (optional, but so handy!)
Baking sheet
Parchment paper or silicone baking mat
Cooling rack
- Prep Time: 10 minutes (+30–60 minutes chilling time)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: chocolate chip cookies, homemade cookies, easy cookie recipe, soft cookies, chewy cookies