263
Chocolate Chip Cookie Ingredients
- 2¼ cups (270g) all-purpose flour
- 1 TSP baking soda
- ½ TSP salt
- 1 cup (226g) unsalted butter, softened (not melted)
- ¾ cup (150g) granulated sugar
- ¾ cup (160g) brown sugar (light or dark, packed)
- 2 eggs
- 2 TSP pure vanilla extract
- 2 cups (340g) semi-sweet chocolate chips
- Optional: ½ cup chopped walnuts or pecans
How to Make The Best Chocolate Chip Cookies
Step 1
- Preheat your oven to 350°F (180°C).
- Line a baking tray with parchment paper.
Step 2
- In a medium bowl, take flour, baking soda, salt, and whisk them together for around 1 minute and mix them well.
- Now, after mixing, put it aside.
Step 3
- Now in a large mixing bowl, take butter, white sugar, and brown sugar and mix them until light and fluffy (about 2–3 minutes).
Step 4
- Beat in eggs, one at a time.
- Stir in vanilla extract and mix well.
Step 5
- Now, gradually mix the dry flour, baking soda, and salt ingredients with the wet mixture.
- Once combined, add the chocolate chips and nuts (if using) and stir them until the chocolate chips are evenly spread into the mixture.
Step 6
- Cover and chill the dough for 30 minutes to 1 hour for thicker cookies.
- Don’t skip this if you want that soft-chewy center!
Step 7
- Now take tablespoon-sized scoops or (you can do it with your hands) portions of dough and place them in the baking tray.
- Bake for 10–12 minutes until edges are golden but centers look slightly soft.
Step 8
- Let cookies cool on the tray for 5 minutes.
- Then transfer to a wire rack to cool completely… or eat warm with a glass of milk!
Easy Chocolate Chip Cookie Recipe Variations
| Want To… | Try This |
| Make it eggless | Use ¼ cup plain yogurt or 1 mashed banana per egg |
| Vegan cookies | Use plant butter + flax eggs |
| Add texture | Mix in oats, coconut flakes, or peanut butter |
| Sweet & salty | Top each cookie with flaky sea salt just before baking |
Storage & Freezing Tips
- Room Temp: You can store cookies in an airtight container for up to 1 week.
- Freezer: Freeze the dough balls on a tray, then transfer to a ziplock bag. Bake straight from frozen—add 2–3 mins to baking time, so it will taste as fresh
- Reheating: Warm cookies in the microwave for 10 seconds to revive softness, and also choco chips will melt, which gives the same experience.
FAQ
What makes cookies chewy vs. crispy?
More brown sugar and chilled dough = chewy cookies. More white sugar and longer bake time = crispier cookies.
Why do my cookies spread too much?
Your butter may be too soft or melted. Chilling the dough helps control the spread.
Can I use melted butter instead of softened butter?
It’s not recommended for this recipe—it will make the dough too runny and lead to flat cookies.
How to make chocolate chip cookies without brown sugar?
You can use white sugar, but the cookies will be slightly less chewy and have a lighter flavor. Add 1 TSP molasses if available.
Can I use whole wheat flour or oat flour?
Yes! You can substitute half the flour with whole wheat or oat flour for a healthier version.
How long should I chill the cookie dough?
At least 30 mins for best results. Overnight is even better for deep flavor and texture.
What’s the secret to soft chocolate chip cookies?
Don’t overbake. Take them out when the center still looks a little underdone—they firm up as they cool.
