Homemade chocolate chip cookies are soft and chewy, have perfectly crisp edges, and are loaded with chocolate chips throughout. This classic cookie recipe is quick and easy to make in under 20 minutes (including prep and no chilling required!). Whip up the batter in one bowl using a handful of refrigerator and pantry staples. It’s the easiest recipe ever, yet delivers cookies that taste like a professional baker made them.
Why You’ll Love Chewy Chocolate Chip Cookies
- The quickest cookies ever. You need less than 20 minutes to make these chewy chocolate chip cookies from start to finish (yes, that includes prep and bake time!). Seriously, they need just 8-10 minutes in the oven. So, you can save time doing other things, like making dinner, tidying up, or eating cookies. Obvs.
- Easy one bowl recipe made with pantry staples. These chocolate chip cookies require simple ingredients that you likely have stocked in your refrigerator and pantry. This is especially true if you bake often (or even just occasionally) — in face, you can literally get up and bake these right now.
- The perfect texture. The cookies soft and chewy with the perfect crispy edges on the outside. Plus, with the perfect ratio of chocolate chips to cookie dough, it will be hard to just eat one. They make the best last minute treat to satisfy any late night cravings.
Ingredients and Substitutions
To make easy chewy chocolate chip cookies, you will need the following ingredients (full quantities in the recipe card below):
- butter - the key is to use softened butter, otherwise it won’t cream properly with the sugar and the cookies won’t have the right texture. Using softened butter ensures you cookies will be round, fluffy, and perfectly textured.
- sugar - for the best cookies, we use both brown sugar and granulated sugar.
- eggs
- vanilla extract
- all-purpose flour
- baking soda
- salt
- chocolate chips - feel free to use chocolate chunks or crush up a chocolate bar into small pieces.
Feeling creative? Mix in or substitute M&Ms for chocolate chips (like in our M&M Christmas Cookies). You can also add in nuts or white chocolate chips. Or, double the recipe for even more chew cookie goodness!
To make these cookies, you will also need measuring cups and spoons, mixing bowl, large half sheet baking pan, silicone baking mat, and wire cooling rack.
How to Make the Best Chocolate Chip Cookies
- Make batter. In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla, and beat on low until incorporated. Add flour, baking soda, and salt and beat until just combined. Fold in chocolate chips.
- Scoop out cookies. Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough. Use your hands to roll it into a ball (this will ensure cookies with smooth edges). Place the cookie balls onto a large half sheet baking tray lined with a silicone baking mat or parchment paper, spaced at least 2 inches apart (you can fit about 6-8 on a large cookie sheet).
- If you don't care to have smooth edges, you can just drop the cookie dough onto the baking sheet without smoothing it into a ball.
- Bake. Bake in a 350F preheated oven for 8-10 minutes, until edges just start to brown. DO NOT OVERBAKE. The cookies may not look done in the middle, but they will continue to cook as they are cooling.
- Cool. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully press in some extra chocolate chips into the top of the cookies (if desired), and transfer to a wire cooling rack to cool completely.
How to Serve
Enjoy these soft and chewy chocolate cookies warm right out of the oven or a few days later. If enjoying them another day, I highly recommend reheating them for a few seconds in the microwave and serving with vanilla ice cream! Or, enjoy it with hot tea, milk, a non-dairy alternative, or a milkshake.
Storing and Freezing Instructions
- How to store chocolate chip cookies: Keep leftover cookies in an airtight container at room temperature for up to 1 week. You can also store the in the fridge for up to one month, but they may lose some of their chewiness.
- How to freeze chocolate chip cookies: Chocolate chip cookies freeze really well. To freeze baked cookies, let them cool completely first, then store in an airtight container or freezer bag for up to 3 months.
- How to freeze cookie dough: To freeze chocolate chip cookie dough before baking, scoop out the cookie balls and place on the lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 3 months. To bake, thaw the cookie dough balls in the refrigerator overnight or at room temperature until thawed. Then, bake according to recipe instructions.
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More Cookie Recipes
- 50 Best Cookie Recipes
- Soft and Chewy Peanut Butter Cookies
- Chocolate Crinkle Cookies
- Chocolate Chunk Peanut Butter Cookies
- M&M Cookies
- Pecan Shortbread Cookies
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Recipe
Chocolate Chip Cookies
- Total Time: 18 minutes
- Yield: 24-28 cookies
- Diet: Vegetarian
Description
Homemade chocolate chip cookies are soft and chewy, have perfectly crisp edges, and are loaded with chocolate chips. This classic cookie is quick and easy.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips (plus a little more for the top)
Instructions
- Preheat oven to 350F. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside.
- In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.
- Add egg and vanilla, and beat on low until incorporated. Add flour, baking soda, and salt and beat until just combined. Fold in the chocolate chips.
- Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough. Use your hands to roll it into a ball (this will ensure cookies with smooth edges). Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6-8 on a large cookie sheet). If you don't care to have smooth edges, you can just drop the cookie dough onto the baking sheet without smoothing it into a ball.
- Bake for 8-10 minutes, until edges just start to brown. DO NOT OVERBAKE. The cookies may not look done in the middle, but they will continue to cook as they are cooling. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully press in some extra chocolate chips into the top of the cookies (if desired), and transfer to a wire cooling rack to cool completely.
Notes
How to store chocolate chip cookies: Keep leftover cookies in an airtight container at room temperature for up to 1 week. You can also store the in the fridge for up to one month, but they may lose some of their chewiness.
How to freeze chocolate chip cookies: Chocolate chip cookies freeze really well. To freeze baked cookies, let them cool completely first, then store in an airtight container or freezer bag for up to 3 months.
How to freeze cookie dough: To freeze chocolate chip cookie dough before baking, scoop out the cookie balls and place on the lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 3 months. To bake, thaw the cookie dough balls in the refrigerator overnight or at room temperature until thawed. Then, bake according to recipe instructions.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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Hil says
Delicious! Made these today - very easy and worked great with mini chocolate chips.