The BEST Chocolate Chip Cookies recipe—crispy at the edges, soft and chewy in the center, loaded with chocolate. No chill time needed: mix and bake. This simple, reliable recipe will become your go-to.
After years working in bakeries I’ve developed several dependable classic cookie recipes. Try my thick and chewy peanut butter cookies, bakery-style M&M cookies, favorite sugar cookies, or the best snickerdoodles for more crowd-pleasing options.
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies – RECIPE FAIL!
Have you ever used the classic chocolate chip recipe on the back of the bag and ended up with cookies as flat as pancakes? Me too. The same ingredients can produce very different results depending on the proportions and techniques. Baking is a science, and small adjustments make a big difference. Below I share the tips I use for consistently successful cookies.
Best Chocolate Chip Cookies
Why is this my favorite chocolate chip cookie recipe?
- The recipe uses slightly more brown sugar and vanilla for a richer, deeper flavor.
- It also includes more flour so the dough doesn’t need refrigeration to prevent excessive spreading.
This dough is a great base for many cookies and is the same foundation I use for my popular M&M cookie recipe. It’s versatile and forgiving, and will quickly become a favorite for everyday baking.
Joy’s Comment
“I love these cookies. Thanks for the tips on how to keep them from spreading flat. They came out thick and delicious. I added an extra 1/2 cup of chocolate chips because I love chocolate. I’ll make these again.”
Soft or Crisp Cookies?
How you handle the dough and timing decides whether your cookies finish soft or crisp. Helpful tips:
- Use soft but still slightly cool butter. Room temperature butter should give slightly when pressed. Too-soft or melted butter causes cookies to spread too thin. If your butter is too soft, chill the dough briefly to reduce spreading.
- For soft cookies: Remove cookies when the edges are barely golden and centers look slightly underbaked. Let them rest on the tray for a few minutes to finish baking gently.
- For crispy cookies: Bake until the tops and edges are golden and add 2–3 minutes to the bake time for extra crispness.
Thick or Thin Cookies?
Taste and texture preferences vary. Here’s how to control thickness:
- For thick cookies: Use about 2 tablespoons of dough per cookie and keep the dough balls tall and rounded. After baking, press the edges inward slightly with a spatula while still warm. For even thicker cookies, chill the dough 30–60 minutes before baking to slow spreading.
- For thin cookies: Use about 1.5 tablespoons of dough per cookie. Softer butter or gently pressing the dough down after scooping helps them spread more.
I prefer cookies that are slightly crisp on the outside while remaining soft, thick, and chewy inside.
Ingredients You’ll Need
NOTE: Exact ingredient amounts and full instructions are available in the recipe card below.
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Key ingredients:
- Butter – Unsalted is preferred so you can control salt levels. If using salted butter, reduce added salt.
- Brown sugar – Gently packed; gives molasses flavor and chew.
- Granulated sugar – Adds sweetness, crispness, and caramelization.
- Eggs – Large eggs provide moisture and structure.
- Vanilla – Pure vanilla extract gives the best flavor.
- All-purpose flour – Stir, spoon, and level when measuring, or weigh with a kitchen scale for accuracy.
- Salt – Enhances flavor.
- Baking soda – Helps cookies rise and spread correctly.
- Chocolate chips – Choose quality chips; good chocolate makes the difference.
How to Make Chocolate Chip Cookie Dough
Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats before you begin.
- In a stand mixer with the paddle attachment, cream the butter with both sugars for 1–2 minutes—don’t overmix. Add the eggs and vanilla, mix until combined, and scrape the bowl.
- In a separate bowl, whisk the flour, salt, and baking soda. Add the dry ingredients to the wet and mix on low until just combined.
- Fold in the chocolate chips and mix gently until evenly distributed. Avoid overmixing the dough.
Scoop & Bake
- Scoop dough using a #30 scoop (about 2 tablespoons) and space dough balls about 3 inches apart (about 8 cookies per sheet). Press extra chips into the tops if you want a chocolatey presentation while keeping the dough round.
- Bake at 350°F for 8–12 minutes until cookies are spread, puffed, matte in the center, and just browning at the edges. They should appear slightly underbaked in the middle. Baking time varies by oven, elevation, and desired texture.
- For thicker cookies, press the edges inward with a spatula while the cookies are warm. Cool on the tray 1–2 minutes, then transfer to a wire rack to finish cooling.
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Storing and Freezing
- To store: Keep cookies in an airtight container at room temperature up to one week.
- To freeze dough: Scoop onto a lined tray and freeze 1–2 hours until firm. Transfer to a freezer bag and freeze up to three months. Bake from frozen, adding about 3–5 minutes to the bake time.
- To freeze baked cookies: Freeze in single layers separated by parchment or well wrapped in a freezer bag for 3–4 weeks.
Recipe Notes
- Room temperature butter: It should still be slightly cool and give a little when touched. If it’s greasy or very soft, chill the dough before baking.
- Measure flour correctly: Stir the flour, spoon it into the cup, and level, or use a kitchen scale for best results.
- Use a cookie scoop: A scoop helps cookies bake evenly and stay uniform. A #30 scoop yields about 2 tablespoons of dough.
- Space pans properly: Space dough balls 3 inches apart and bake fewer cookies per tray (about eight) so they remain thick rather than thin.
Enjoy this easy, classic chocolate chip cookie recipe that truly performs every time. It’s a recipe I rely on most and one that gets lots of compliments.
More Bakery Style Cookies
- Peanut Butter Cookies
- Best Sugar Cookies
- White Chocolate Macadamia Cookies
- Double Chocolate Crinkle Cookies
- Best Snickerdoodle Recipe
- Homemade Oreo Cookies
- Chocolate M&M Cookies
- Gluten-Free Chocolate Chip Cookies
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Ingredients
- 1 cup (226 g) unsalted butter, (2 sticks) room temperature*
- 1 cup (200 g) light brown sugar, gently packed
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 Tbsp vanilla extract
- 3 ¼ cups (406 g) all-purpose flour (stir, spoon & level)*
- 1 tsp salt
- 1 tsp baking soda
- 2 cups (340 g) chocolate chips (one 12-oz bag)
Equipment
- Stand mixer or electric hand mixer
- Half-sheet baking trays
- Silicone baking mats or parchment
- #30 cookie scoop
- Serving spatula
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
- Cream the butter and both sugars in a mixer with the paddle attachment for 1–2 minutes. Add eggs and vanilla, mix until combined, and scrape the bowl.
- Whisk flour, salt, and baking soda in a separate bowl. Add to the wet ingredients and mix on low until just combined.
- Fold in the chocolate chips gently so you don’t overwork the dough.
- Scoop dough with a #30 scoop (about 2 Tbsp) and place 3 inches apart on the prepared sheets (about 8 per tray). Press extra chips on top if desired.
- Bake at 350°F for 8–12 minutes until edges begin to brown and centers are matte. Cookies should look slightly underbaked in the middle. Cool on the tray 1–2 minutes, then transfer to a wire rack.
Notes
- Room temperature butter: It should still feel slightly cool. If it’s greasy or very soft, chill the dough before baking.
- Measure flour properly: Stir the flour, spoon it into the cup, and level, or weigh it for best accuracy.
- For thicker cookies: Chill dough 30–60 minutes before baking and press edges inward while warm.
- For crispier cookies: Bake 2–3 minutes longer until golden brown.
- To store: Keep in an airtight container at room temperature up to 1 week.
- To freeze dough: Freeze scooped dough on a tray, then transfer to a freezer bag for up to 3 months. Add 3–5 minutes to bake time from frozen.
- To freeze baked cookies: Freeze single layers separated by parchment or tightly wrapped for 3–4 weeks.
Nutrition
Disclaimer: Nutritional values are estimates provided for guidance only.
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