Nothing beats the warm, buttery aroma of freshly baked chocolate chip cookies wafting through the house.

They’re the ultimate comfort treat!

I’ve baked these countless times, perfecting them for chewy, gooey goodness.

Whether you’re a seasoned baker or a total newbie, this recipe is foolproof.

Why You’ll Love This Recipe

This isn’t just any chocolate chip cookie recipe—it’s your ticket to cookie bliss:

Easy to Make: Whip them up in under 30 minutes.
Customizable: Add nuts, switch the chocolate, or go wild with mix-ins.
Always a Hit: Perfect for parties, gifts, or just devouring straight out of the oven!

Ingredients You’ll Need

Here’s your grocery list for the perfect chocolate chip cookies:

1 cup unsalted butter, softened: For that rich, buttery base.
1 cup granulated sugar and 1 cup brown sugar: The combo gives a perfect chewy texture.
2 large eggs: To bind everything together.
2 tsp vanilla extract: Adds depth and warmth.
3 cups all-purpose flour: The foundation of all good cookies.
1 tsp baking soda: Helps them puff up just right.
½ tsp salt: Enhances the sweetness.
2 cups semisweet chocolate chips: Or more if you’re feeling generous!

How to Make Chocolate Chip Cookies

Step 1: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Think of this as the start of all cookie magic.

Step 2: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla. At this point, your dough will smell so good you’ll want to taste it—but hold off (raw eggs, you know!).

Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this to the wet mixture, mixing until just combined.

Step 4: Fold in Chocolate Chips
Stir in the chocolate chips until evenly distributed. Sneak a few—baker’s privilege!

Step 5: Scoop and Bake
Preheat your oven to 375°F (190°C). Scoop tablespoon-sized dough balls onto a lined baking sheet, leaving space for spreading. Bake for 8–10 minutes or until the edges are golden but the centers are soft.

Tips for Success

Don’t Overbake: They’ll continue to cook on the sheet after you take them out.
Chill the Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.
Use Quality Chocolate: Trust me, it makes all the difference.

Variations to Try

Nutty Cookies: Add chopped walnuts or pecans for crunch.
Double Chocolate: Replace ½ cup of flour with cocoa powder for a chocolatey twist.
Salted Caramel: Top with a sprinkle of sea salt or drizzle caramel over them.

What to Serve with Chocolate Chip Cookies

Milk is the classic pairing—no debate there. But if you’re feeling fancy, try them with:

Hot Cocoa: Especially in the winter!
Ice Cream: Make your own cookie sandwich.
Coffee: A match made in dessert heaven.

Storing and Freezing Tips

To Store: Keep in an airtight container for up to 5 days (if they last that long).
To Freeze: Roll the dough into balls and freeze for up to 3 months. Just bake straight from frozen—add a minute or two to the bake time.

FAQs

Can I make these gluten-free?
Absolutely! Swap the flour for a 1:1 gluten-free baking blend.

What’s the best way to soften butter quickly?
Cut it into small cubes and let it sit at room temperature for 15 minutes.

Can I use a different type of chocolate?
Yes! Dark chocolate, milk chocolate, or even white chocolate chips work beautifully.

Conclusion

There you have it—my go-to chocolate chip cookie recipe. It’s simple, customizable, and downright delicious. Whether you’re baking for a special occasion or just because, these cookies will always hit the spot.

Now, go grab your apron and bake yourself some happiness. Don’t forget to dunk one in milk for me!

Chocolate Chip Cookies Recipe

Print Recipe Pin Recipe

Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar

2 large eggs

2 tsp vanilla extract

3 cups all-purpose flour

1 tsp baking soda

½ tsp salt

2 cups semisweet chocolate chips

Instructions

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Think of this as the start of all cookie magic.

Step 2: Add Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla. At this point, your dough will smell so good you’ll want to taste it—but hold off (raw eggs, you know!).

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this to the wet mixture, mixing until just combined.

Step 4: Fold in Chocolate Chips

Stir in the chocolate chips until evenly distributed. Sneak a few—baker’s privilege!

Step 5: Scoop and Bake

Preheat your oven to 375°F (190°C). Scoop tablespoon-sized dough balls onto a lined baking sheet, leaving space for spreading. Bake for 8–10 minutes or until the edges are golden but the centers are soft.