Chocolate chip cookies are a classic treat that almost everyone loves. Soft and chewy with just the right amount of crisp around the edges, these cookies are packed full of melty chocolate chips that make every bite sweet and comforting. The smell of them baking in the oven brings a cozy feeling that’s hard to beat.
I’ve always enjoyed making chocolate chip cookies because they’re so simple and satisfying. My favorite tip is to chill the dough before baking – it makes the cookies hold their shape better and helps the flavors develop, giving you a tastier cookie. Plus, sneaking a little bit of raw dough (just a small taste!) is one of those little joys.
These cookies are perfect for sharing with friends and family, or just enjoying with a glass of milk after a long day. I like to bake a batch when I need a pick-me-up or want to create a warm, happy moment in the kitchen. They bring back memories of childhood, holidays, and those special times when a simple treat can make everything feel just right.
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt in the recipe. Make sure it’s softened for easy mixing. If you want, you can swap for coconut oil for a dairy-free or vegan version.
Sugars: The mix of granulated and brown sugar helps balance sweetness and moisture. Brown sugar adds chewiness while granulated sugar gives crisp edges. You can use all brown sugar for softer cookies.
Flour: All-purpose flour works great here. If you’re gluten-free, try a cup-for-cup gluten-free blend, but expect a slight texture difference.
Chocolate: Chunky semi-sweet or dark chocolate gives melty pockets of flavor. You can substitute with chocolate chips or chopped milk or white chocolate for a sweeter or creamier option.
How Can I Get Soft and Chewy Cookies with Crispy Edges?
The key is in mixing, chilling, and baking carefully:
- Cream butter and sugars until fluffy—this traps air and helps texture.
- Don’t overmix after adding flour; it keeps the cookies tender, not tough.
- Chill the dough for at least 30 minutes if you can—this helps cookies hold shape and develop flavor.
- Bake at 375°F but keep a close eye after 9 minutes. Edges should be golden but the center still soft.
- Let cookies cool on the baking sheet before moving to a rack; they’ll firm up without losing softness inside.
Equipment You’ll Need
- Mixing bowls – a large one for wet ingredients and a smaller one for dry makes mixing easier and keeps things neat.
- Hand mixer or stand mixer – helps cream butter and sugars smoothly for better cookie texture.
- Measuring cups and spoons – accurate measurements make sure your cookies turn out just right.
- Baking sheets – flat and sturdy sheets give the cookies enough space to spread evenly.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup simpler.
- Cookie scoop or spoon – gives you evenly sized cookie dough balls for uniform baking.
- Wire rack – cools cookies evenly and keeps bottoms from getting soggy.
Flavor Variations & Add-Ins
- Use white chocolate chips and macadamia nuts for a classic twist with a crunchy texture.
- Add a teaspoon of cinnamon or a pinch of espresso powder to deepen the cookie’s flavor.
- Mix in chopped walnuts or pecans for a nice crunch and nutty taste.
- Try peanut butter chips or swirl in peanut butter for a rich, nutty variation.
Classic Chocolate Chip Cookies with Chunky Chocolate
Ingredients You’ll Need:
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340g) chopped semi-sweet or dark chocolate chunks
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
About 15 minutes to prepare the dough, 10 minutes to bake, and 5 minutes to cool before enjoying. If you want to chill the dough for better flavor and texture, allow an extra 30 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to keep cookies from sticking.
2. Mix the Wet Ingredients:
In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy—this usually takes about 3 to 4 minutes. Next, beat in the eggs one by one, making sure each is fully mixed before adding the next. Stir in vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt.
4. Make the Dough:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep cookies tender. Gently fold in the chopped chocolate chunks.
5. Shape and Bake:
Use a cookie scoop or tablespoon to drop rounded balls of dough onto your prepared baking sheets. Leave around two inches between cookies to let them spread. Optionally, sprinkle a pinch of flaky sea salt on each for an extra flavor boost.
6. Bake and Cool:
Bake the cookies for 9 to 12 minutes or until their edges are golden brown but centers are still soft. Remove from oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. Serve and Store:
Enjoy your cookies warm or at room temperature with a glass of milk or your favorite drink. Store any leftovers in an airtight container to keep them fresh.
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for creaming with the sugars, as it helps create a light, fluffy dough. If your butter is frozen, thaw it in the fridge overnight or at room temperature until soft but not melted.
Can I Substitute Chocolate Chips Instead of Chunks?
Absolutely! Chocolate chips work just fine and will give you delicious melted pockets of chocolate. Chunks just offer a chunkier texture and bigger bites of chocolate.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 3-4 days. You can also freeze baked cookies in freezer-safe bags for up to 3 months—just thaw at room temperature before serving.
Can I Make the Dough Ahead of Time?
Yes! Chilling the dough for at least 30 minutes or up to 24 hours helps deepen the flavors and makes the cookies hold their shape better while baking.
