Name: The Best Homemade Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2¼ cups all-purpose flour (add ¼ cup more for cakier cookies); 1 tsp baking soda; ½ tsp salt; 1 cup (2 sticks) butter, softened to room temperature; ¾ cup granulated sugar; ¾ cup brown sugar; 2 tsp vanilla extract; 2 large eggs; 2 cups semi-sweet chocolate chips

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There’s nothing more comforting than a batch of warm, gooey chocolate chip cookies fresh from the oven. These homemade chocolate chip cookies are everything I want in a classic dessert—chewy edges, soft centers, and just the right amount of sweetness. I’ve tested a lot of versions over the years, and this one hits the perfect balance of buttery dough, rich chocolate, and nostalgic flavor.

Why You’ll Love This Recipe

I love how these cookies come together so easily, using simple pantry staples and only 20 minutes of total time. Whether I want a quick treat or need to impress guests, these cookies always come through. The best part? I can tweak the texture to my liking—chewy, gooey, or cakey—just by adjusting the flour. I even enjoy experimenting with different types of chocolate depending on my mood.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt (I usually go with pink Himalayan, but any kind works)
Butter, softened to room temperature
Granulated sugar
Brown sugar
Vanilla extract
Eggs
Semi-sweet chocolate chips

directions

I start by lining my baking sheet with parchment paper or a Silpat.
In a medium bowl, I whisk together the flour, baking soda, and salt, then set it aside.
In a mixing bowl, I cream the softened butter and sugars together on medium speed for about 4 minutes.
I add the vanilla and eggs, beat until well incorporated, then scrape down the sides and mix again.
With the mixer off, I add the flour mixture. I turn the mixer on low and slowly increase the speed until everything’s just combined—no overmixing.
I fold in the chocolate chips with a few quick turns of the mixer or a spatula.
I scoop the dough into balls and chill them on a plate in the fridge for 30 minutes to an hour (or longer if I’ve got time).
I preheat the oven to 375°F. Once ready, I place 6 dough balls on the sheet and bake for about 10 minutes—though I always start checking around 8. I look for a golden brown edge and a slightly gooey center.
I let them rest on the baking sheet for 5 minutes before moving them to a cooling rack. Then I keep baking the rest, and, of course, sneak one warm.

Servings and timing

This recipe makes about 24 cookies and takes 20 minutes total—10 minutes to prep, 10 to bake. Don’t forget to factor in chilling time for the best texture.

Variations

Cakey Texture: I add an extra 1/4 cup of flour for a more cake-like cookie.
Chocolate Variety: Sometimes I swap the semi-sweet chips for dark, milk, or even white chocolate.
Add Nuts: I’ll toss in a handful of chopped walnuts or pecans for extra crunch.
Sea Salt Finish: A sprinkle of flaky sea salt right after baking gives a delicious salty-sweet kick.
Mini Cookies: I use a smaller scoop and reduce the baking time slightly for bite-sized versions.

storage/reheating

I keep the cookies in an airtight container at room temperature for up to 5 days. If I want that fresh-baked feel later, I warm one in the microwave for about 10 seconds. The dough freezes well, too—I just scoop it into balls, freeze on a tray, then store them in a freezer bag. When I bake from frozen, I add a minute or two to the baking time.

FAQs

How do I make the cookies more chewy?

To get that perfect chew, I make sure the butter is at room temperature and don’t overbake. Slightly underbaking and letting them finish on the hot tray works like a charm.

Can I skip chilling the dough?

Technically yes, but I find that chilling really helps the cookies hold their shape and improves the flavor. If I’m short on time, even 20 minutes makes a difference.

Can I use different kinds of chocolate?

Definitely. I’ve used dark, milk, mini chips, chunks—you name it. Each brings a little something different, so I go with whatever I’m craving.

What happens if I add more flour?

Adding more flour—about 1/4 cup—makes the dough thicker and leads to a puffier, more cake-like cookie. Great if that’s the texture I’m going for.

Can I make these cookies gluten-free?

Yes, I’ve made them with a 1:1 gluten-free flour blend, and they turn out well. The texture is slightly different, but still delicious.

Conclusion

These chocolate chip cookies are my go-to recipe when I want a homemade treat that’s nostalgic and satisfying. They’re easy to adapt, come together fast, and always make the house smell amazing. Whether I’m baking a batch for guests or just treating myself, these cookies never disappoint.