These cookies are soft in the center, crisp around the edges, and full of warm, buttery chocolate flavor — the kind that melts a little on your tongue with every bite. The dough is simple to make, uses common pantry ingredients, and comes together in one bowl after you mix the dry and wet parts. They bake quickly, so you can have fresh, chewy cookies in under 30 minutes from start to finish. Try them warm with a cold glass of milk or sandwich two together with a scoop of vanilla ice cream for an extra-treat serving idea. If you want a slightly different technique or extra tips, see this homemade chocolate chip cookies recipe for more inspiration.
Why You’ll Love This Best Chocolate Chip Cookie Recipe – Easy and Chewy Cookies
- Simple pantry ingredients with no special equipment required.
- Balanced texture: golden, crisp edges and soft, chewy centers.
- Straightforward mixing method — low fuss, high reward.
- Uses 2 cups of semisweet chocolate chips for plenty of melty pockets.
- A family-friendly, crowd-pleasing comfort-bake for weeknights or parties.
- Easy to scale up or down; dough freezes well for fresh cookies anytime.
- Optional coarse sea salt adds a gourmet finish without extra steps.
What Is Best Chocolate Chip Cookie Recipe – Easy and Chewy Cookies?
This is a classic American-style chocolate chip cookie that focuses on a soft, chewy center with slightly crisp edges. The flavor is rich and buttery with sweet pockets from both granulated and brown sugars and plenty of semisweet chocolate throughout. The method is simple: whisk dry ingredients, cream butter and sugars, add eggs and vanilla, fold in dry mix and chocolate chips, then scoop and bake. The vibe is cozy and familiar — perfect comfort food for a weeknight baking session, an after-school snack, or a brunch cookie plate.
Ingredients for Best Chocolate Chip Cookie Recipe – Easy and Chewy Cookies
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semisweet chocolate chips
Optional Finish
- Coarse sea salt for sprinkling (optional)
Ingredient Notes (Substitutions, Healthy Swaps)
- Butter: Use unsalted butter as written for control of salt. You can swap for salted butter but omit the added 1 teaspoon salt or reduce it to 1/4–1/2 teaspoon.
- Sugars: Brown sugar gives chew and a light molasses note. For a slightly crisper cookie, increase granulated sugar by 2 tablespoons and reduce brown sugar by the same.
- Flour: All-purpose flour is needed for the right texture. For a slightly cakier cookie, substitute 1/4 cup of the flour with cake flour (optional).
- Chocolate: Semisweet chips are classic. You can use dark chocolate chips for a less-sweet cookie or a mix of milk and dark chips for varied pockets of sweetness.
- Egg: For a slightly chewier cookie, chill the dough before baking (see Make-Ahead). For an egg-free version, try 1/4 cup unsweetened applesauce as a simple swap, though texture will change.
- Salt: Coarse sea salt on top is optional but highly recommended — it balances sweetness and brightens flavor.
Step-by-Step Instructions
Step 1 – Preheat and prep
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- Visual cue: The oven should be fully heated before baking so cookies spread correctly.
Step 2 – Whisk dry ingredients
- In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
Step 3 – Cream butter and sugars
- In a large bowl, cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until light and fluffy, about 2–3 minutes with a hand mixer or 4–5 minutes by hand.
Step 4 – Add eggs and vanilla
- Beat in the 2 large eggs one at a time, fully mixing after each. Stir in 2 teaspoons vanilla extract.
Step 5 – Combine wet and dry
- Fold the dry ingredients into the wet mixture until just combined. Do not overmix — stop when you no longer see streaks of flour.
Step 6 – Fold in chocolate chips
- Stir in 2 cups semisweet chocolate chips until evenly distributed.
Step 7 – Scoop and bake
- Scoop dough (about 1.5 tablespoons to 2 tablespoons per cookie) onto prepared baking sheets, spacing about 2 inches apart. Bake for 9–11 minutes until edges are golden and centers are still soft.
Pro cue: The centers will look slightly underbaked when you remove them; they firm up as they cool.
Step 8 – Cool
- Cool on the baking sheets for 5 minutes, then transfer cookies to a wire rack to cool completely.
Pro Tips for Success
- Bring butter to room temperature but not melting — it should be soft enough to press with a finger and spring back slightly.
- Measure flour correctly: spoon flour into the cup and level it off. Too much flour makes dense cookies.
- Don’t overmix after adding flour — overworking develops gluten and makes cookies tough.
- Use an ice-cream scoop or spoon to make same-sized cookies for even baking.
- If you want taller cookies, chill the dough for 30 minutes before baking.
- Rotate baking sheets halfway through the baking time if your oven has hot spots.
- Let cookies rest 5 minutes on the pan; they finish setting and won’t break when moved.
- Sprinkle coarse sea salt immediately after baking so it sticks to the warm tops.
Flavor Variations
- OPTIONAL: Add 1 cup chopped toasted pecans or walnuts for a nutty crunch without changing the base recipe.
- OPTIONAL: Swap 1/2 cup of semisweet chips for milk chocolate chips for a sweeter, creamier bite.
- OPTIONAL: Stir in 1/2 cup shredded coconut for a tropical note — keep chips the same.
- OPTIONAL: Fold in 1/2 cup dried cherries or raisins for a fruit and chocolate combo.
- OPTIONAL: For a salted chocolate cookie, sprinkle a pinch of coarse sea salt on each cookie right after they come out of the oven.
Serving Suggestions
- Serve warm with a glass of cold milk for a classic pairing.
- Sandwich two cookies with a scoop of vanilla ice cream for a simple ice cream sandwich.
- Plate a few with espresso or a latte for a brunch coffee bar.
- Add to a dessert tray with brownies and bars for parties.
- Pack in a lunchbox with a napkin to keep them from sticking.
- Gift in a cookie tin layered with parchment for holidays or host gifts.
Make-Ahead, Storage & Reheating
- Make-ahead dough: You can make the dough and store it in the refrigerator for up to 48 hours before baking. Resting dough improves flavor.
- Portion and freeze: Scoop dough onto a tray, freeze until firm, then transfer dough balls to a freezer bag. Bake from frozen, adding 2–3 minutes to the bake time.
- Storage (room temp): Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Storage (fridge): Cookies will keep in the fridge for up to 2 weeks, but refrigeration will firm them; bring to room temp before serving.
- Reheating: Warm cookies in a preheated 300°F oven for 3–5 minutes or microwave one cookie for 8–10 seconds for that just-baked softness.
- Texture note: Cookies will crisp slightly over time. Reheating briefly revives the soft center.
Storage and Freezing Instructions
- Short-term freeze: Place single-layer cooled cookies on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They keep well for up to 3 months.
- Freezing dough: Freeze scooped dough balls on a sheet, then bag and store for up to 3 months. Bake from frozen; add 2–3 minutes to bake time and watch for doneness.
- Thawing: For frozen baked cookies, let sit at room temperature for 20–30 minutes or warm in a low oven.
- Why freezing is recommended: Freezing preserves texture and flavor better than long fridge storage. Do not freeze cookies stored in syrupy or liquid fillings — not relevant here, so freezing works fine.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
About 160 kcal | 2 g | 17 g | 8 g | 1 g | 130 mg
Estimates vary by brands and portions.
FAQ About Best Chocolate Chip Cookie Recipe – Easy and Chewy Cookies
Q: My cookies spread too much — what happened?
A: Your butter may have been too soft or the dough was too warm. Chill the dough 15–30 minutes and ensure oven temperature is accurate.
Q: Cookies are flat and greasy — how to fix?
A: You likely over-creamed the butter and sugar or used too little flour. Measure the flour properly and don’t over-cream.
Q: Centers are raw after full bake time — what to do?
A: Make sure oven is at 375°F. Remove when edges are golden and centers look slightly underdone; they set as they cool.
Q: Can I use melted butter instead of softened butter?
A: Not recommended for this recipe — melted butter changes texture and will give thinner, denser cookies.
Q: How can I make the cookies chewier?
A: Increase brown sugar slightly, use room-temperature eggs, and avoid overbaking. Chilling dough also helps.
Q: Can I make smaller or larger cookies?
A: Yes. Adjust baking time: smaller cookies need less time (7–9 minutes), larger ones need more (11–13 minutes), and watch for golden edges.
Notes
- Use a light hand when folding chocolate chips to avoid overmixing the dough.
- For uniform cookies, chill scooped dough on a tray for 10–15 minutes before baking.
- Parchment paper prevents sticking and reduces clean-up; silicone mats work too.
- If you like a rustic look, do not flatten the dough balls before baking — they’ll spread naturally.
- Finish warm cookies with a pinch of coarse sea salt for contrast.
Troubleshooting
- Problem: Cookies are cakey instead of chewy.
Fix: Reduce flour slightly or beat butter and sugars less; try using a touch more brown sugar. - Problem: Bottoms are burning before edges cook.
Fix: Use a lighter-colored baking sheet and check oven temperature; reduce oven rack heat by moving sheet up one level. - Problem: Dough is crumbly and dry.
Fix: Add 1 teaspoon of milk or another small splash of liquid and mix gently, or ensure eggs were added and mixed in. - Problem: Cookies are too sweet.
Fix: Use darker chocolate chips or cut back slightly on granulated sugar next time and add a light sprinkle of sea salt after baking. - Problem: Chips sink to the bottom.
Fix: Toss chips in a tablespoon of flour before folding in to help suspend them in the dough.
Final Thoughts
This recipe delivers classic, reliable chocolate chip cookies every time. It’s easy to follow and forgiving, which makes it perfect for bakers of all levels. The result is warm, chewy centers with crisped edges and plenty of melty chocolate in every bite — a simple recipe that feels special.
Conclusion
For another take and extra inspiration on chocolate chip cookies, check The Best Chocolate Chip Cookie Recipe Ever – JoyFoodSunshine.
Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Measure accurately for best results.
- 1 teaspoon baking soda
- 1 teaspoon salt Use unsalted butter for better salt control.
Wet Ingredients
- 1 cup unsalted butter, softened Bring to room temperature.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar Enhances chewiness.
- 2 large eggs Room temperature recommended.
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semisweet chocolate chips For plenty of melty pockets.
Optional Finish
- coarse sea salt for sprinkling Optional but highly recommended.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Mixing
- In a large bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy (2–3 minutes).
- Beat in eggs one at a time, fully mixing after each, then stir in vanilla extract.
- Fold the dry ingredients into the wet mixture until just combined.
- Fold in chocolate chips until evenly distributed.
Baking
- Scoop dough (1.5 to 2 tablespoons per cookie) onto prepared sheets, spacing 2 inches apart.
- Bake for 9–11 minutes until edges are golden and centers are soft.
- Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.