Soft, chewy Chocolate Chip Cookies made with butter, brown sugar, vanilla, and chocolate chips. The ultimate treat for any occasion!
You know that smell? The one that hits you the moment you open the oven door, all buttery and chocolatey and downright magical? That’s what I think of when I think about Chocolate Chip Cookies.
The first time I baked them, I was about 12, and it was a rainy Saturday. My best friend and I were bored, flipping through an old recipe book my mom had tucked away. We didn’t have half the ingredients, but we improvised—margarine instead of butter, chunks of a chocolate bar instead of chips. The kitchen was a disaster (flour everywhere, burnt cookies stuck to the pan), but we couldn’t stop laughing. And when we finally pulled out a tray that wasn’t burnt? It was glorious. Warm, gooey, and totally worth the mess.
Now, I’ve perfected the recipe (mostly), but every time I bake these cookies, I remember that afternoon—laughing over sticky dough and licking chocolate off spoons. Whether you’re an expert baker or just need a little sweet therapy, these cookies are pure joy in every bite.
Why You’ll Love This Chocolate Chip Cookies Recipe?
Here’s what makes these cookies unforgettable:
- Perfectly Soft and Chewy: They’ve got that ideal balance—crispy edges with a gooey center.
- Quick and Foolproof: Ready in under 30 minutes, so you can satisfy your cookie cravings fast.
- All About the Chocolate: Two whole cups of chocolate chips mean you’re never far from melty, chocolatey bliss.
- Endlessly Customizable: Add a handful of nuts, swap out the chocolate, or tweak the sweetness to make them your own.
- Nostalgic Comfort: They taste like childhood, rainy days, and happy moments all rolled into one.
Ingredient Notes:
Every ingredient here pulls its weight. Let’s break it down:
- Granulated Sugar and Brown Sugar: These two work together to give the cookies their chewy texture and slightly caramelized flavor. Brown sugar is the secret MVP.
- Unsalted Butter: Softened butter creates a smooth dough. If you’re like me and forget to soften it ahead of time, pop it in the microwave for 10 seconds—but not too long!
- Vanilla Extract: Just a couple of teaspoons, but it makes a huge difference.
- Eggs: These bring everything together and give the cookies their structure. Use room temp eggs if you can; they mix in better.
- All-Purpose Flour: The backbone of the recipe. Too much, and your cookies will be dense; too little, and they’ll spread too much.
- Baking Soda and Baking Powder: These make sure the cookies puff up just enough. Science in action!
- Chocolate Chips: Semi-sweet chips are my go-to, but dark chocolate chunks or even peanut butter chips work too.
Pro Tip: Chill the dough for 30 minutes if you want thicker cookies with a slightly more complex flavor.
How To Make Chocolate Chip Cookies?
Making these cookies is easy, but a little love goes a long way. Here’s how to do it:
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- Preheat and Prep:
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper because nobody likes cookies stuck to the pan. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures everything’s evenly mixed and ready to go. - Cream the Butter and Sugars:
In a large bowl, beat the butter, granulated sugar, and brown sugar until smooth and creamy. This step is key for that perfect cookie texture, so don’t rush it. - Add Eggs and Vanilla:
Beat in the eggs one at a time, followed by the vanilla. The mixture should be light and fluffy at this point—basically, it’s starting to look like cookie dough magic. - Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture, stirring just until everything is combined. Don’t overmix—nobody wants tough cookies. - Fold in the Chocolate Chips:
Gently stir in the chocolate chips, making sure they’re evenly distributed. This is the fun part—try not to eat too much dough! - Shape the Cookies:
Scoop about 2 tablespoons of dough for each cookie and roll them into balls. Place them on the baking sheet with enough space between them to spread a little. - Bake:
Bake for 8–10 minutes, or until the edges are just starting to turn golden. The centers will look slightly underdone—that’s what gives you the gooey middle. - Cool and Enjoy:
Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack. Or eat one warm. Because you deserve it.
Storage Options:
Cookies don’t last long around here, but if you manage to save some:
- Room Temperature: Store in an airtight container for up to 5 days. A slice of bread in the container keeps them soft.
- Freezer: Freeze the dough balls for up to 3 months. Bake straight from frozen—just add a minute or two to the baking time.
Variations and Substitutions:
These cookies are already amazing, but if you want to switch things up, here’s how:
- Add-Ins: Try walnuts, pecans, or even shredded coconut for a twist.
- Change the Chocolate: Use dark, white, or milk chocolate chips—or a mix!
- Gluten-Free: Swap the flour for a 1:1 gluten-free blend. They’ll still be soft and chewy.
- Lower Sugar: Cut back on the granulated sugar slightly for a less sweet, more caramelized flavor.
What to Serve with Chocolate Chip Cookies?
Cookies are great solo, but pairing them can take things to the next level:
- A Glass of Milk: Classic. Dunking is highly encouraged.
- Ice Cream: Make an ice cream sandwich with two cookies and a scoop of vanilla.
- Coffee or Hot Chocolate: Warm drinks and cookies are a match made in heaven.
Frequently Asked Questions:
Can I use salted butter?
Yes, but reduce the salt in the recipe to ½ teaspoon.
Do I have to chill the dough?
It’s optional, but chilling helps the cookies hold their shape and develop a deeper flavor.
Why are my cookies flat?
Flat cookies usually mean your butter was too soft or you overmixed the dough. Next time, try chilling the dough for 30 minutes.
That’s it! These Chocolate Chip Cookies are simple, nostalgic, and ridiculously good. Whether you’re baking for a party, your family, or just yourself (no judgment), you’re going to love them. Let me know—are you a crispy edge or gooey center kind of person?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Chip Cookies
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup unsalted butter softened
- 2 teaspoons Vanilla Extract
- 2 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 2 cups Chocolate Chips or chocolate chunks
Instructions
- Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.
- In a bowl mix together salt, baking soda, flour and baking powder.
- In another bowl beat butter, granulated sugar and brown sugar until the mixture becomes smooth.
- Add eggs one by one. Continue beating until the mixture turns fluffy.
- Gradually add the ingredients to the mixture while stirring until everything is well combined.
- Carefully fold in the chocolate chips to distribute them evenly throughout the dough.
- Using a scoop or spoon shape about 2 tablespoons of dough into balls and place them on the prepared baking sheet. Make sure there is some space between each ball.
- Bake, for 8 to 10 minutes. Until you notice that the edges are just starting to turn golden brown.
- Allow the cookies to cool on the baking sheet for around 2 minutes before transferring them onto a wire rack.
- Now savor these delicious Chocolate Chip Cookies while they're still warm and gooey!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
