These are the best chocolate chip cookies from scratch, and my favorite dessert. Easy to make, they're slightly crispy around the edge, soft and chewy in the middle.
Chocolate chip cookies from scratch are the one dessert I love to make the most. Partly because this is such an easy recipe, but also, there's just something so delicious about a batch of homemade chewy chocolate chip cookies.
The following recipe is adapted from an old cookbook we received as a wedding gift from Dan's Gram, one of the best gifts we've ever received. It's the 1st printing 1972 Pennsylvania State Grange Cookbook, and in it are recipes from women and families all over the state of PA, over 1500 recipes to be exact.
Just about every recipe I can remember making from this cookbook has been amazingly delicious. This particular chocolate chip cookie recipe has been our absolute favorite.
If you love oatmeal cookies AND soft chocolate chip cookies, combine them together to make the best oatmeal chocolate chip cookies. Yum!
More cookie recipes you may enjoy include Jello cookies, soft and chewy monster cookies, and Oatmeal Raisin Cookies.
WHERE CAN I FIND THE CHOCOLATE CHIP COOKIE RECIPE?
If you’d rather skip all of my baking tips, important baking info for this recipe, and similar recipe ideas – and get straight to the deliciously easy chocolate chip cookies recipe – just scroll down to the bottom, where you’ll find a printable recipe card with a longer how-to video.
MAKE A FEW TWEAKS TO YOUR CHOCOLATE CHIP COOKIE RECIPE…
- I substitute unsalted butter (NOT margarine) for shortening. If you use margarine, your cookies will not be the same. You can also use salted butter; sometimes I use homemade salted butter. Just know that you can't control the amount of salt that goes into your cookies, quite as well, with salted butter.
- You can use light brown or dark brown sugar, but here's a tip… I highly recommend light brown because it makes a more raised cookie with a slightly crispy edge and soft, chewy middle. Dark brown makes a flatter cookie with a crunchier, chewier texture.
- I use a heaping teaspoon of salt.
- As for chocolate chips… I use a full 12-ounce bag of chocolate chips. The more chocolate, the merrier.
- Lastly, while it's not required, I prefer to chill the cookie dough for about 2 hours before baking. This makes a very chewy cookie.
TIPS FOR HOW TO MAKE THE BEST CHOCOLATE CHIP COOKIES
Before you get started, gather your ingredients… You’ll need unsalted butter, light brown sugar, pure cane sugar, eggs, vanilla extract, unbleached all-purpose flour, baking soda, salt, and chocolate chips. Nuts are optional.
WHAT KIND OF CHOCOLATE CHIPS SHOULD I USE?
While you can use any kind of chocolate chips you prefer, including milk chocolate chips, I highly recommend semi-sweet chocolate chips.
In fact, this is one recipe where I tend to be brand loyal because I prefer to use Ghirardelli Semi-Sweet Chocolate Chips. They make the best chocolate chip cookies ever.
But as you can see in my longer, how-to video in the recipe card below, I don't always have them on hand. So whatever you have, whether it's semi-sweet, your favorite brand, or not… They'll work just fine.
MAKING EASY CHOCOLATE CHIP COOKIES
Cream together (or mix together) the unsalted butter, brown sugar, and pure cane sugar. Again, I highly recommend light brown sugar. Add the eggs and vanilla extract to your creamed mixture, mixing well.
In a separate mixing bowl, you'll need to sift the flour, baking soda, and salt together. Mix the sifted dry ingredients into the creamed mixture.
Add the chocolate chips, thoroughly mixing the chocolate chips into the dough.
At this point, nuts are an optional add-in. We've used walnuts, but pecans would be delicious too.
Chill the cookie dough for about 2 hours or more.
Using a cookie scoop, drop cookies onto your cookie sheet. Bake at 375° for 10-11 minutes, or until the cookies are lightly golden and done.
When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.
Serve with a nice tall glass of ice cold milk; or make into ice cream sandwiches with vanilla ice cream or chocolate ice cream.
HOW TO KEEP COOKIES SOFT IN THE COOKIE JAR
When you store cookies, place a piece of bread in the cookie jar with them. This will keep your cookies soft and chewy, especially if they browned a little too much while baking.
LOOKING FOR MORE SCRUMPTIOUS COOKIE RECIPES?
Grab a cookie and enjoy when you bake up a batch of chewy peanut butter cookies. And one of my family's favorite recipes are my grandma's famous chocolate gobs.
If you prefer white chocolate in your cookies, Sugar Dish Me has a scrumptious recipe for Marry Me Cookies with white chocolate and macadamia nuts. And if you're trying to stay on the wagon, Moscato Mom has you covered with these yummy keto chocolate chip cookies.
KITCHEN TOOLS YOU'LL NEED TO MAKE CHOCOLATE CHIP COOKIES
Mixer or Hand Mixer – Your mixer will be your best friend if you love to bake.
Measuring Spoons and Cups – for measuring out your ingredients.
Large Mixing Bowl – You’ll need a bowl if you’re mixing by hand or with a hand mixer. It also comes in handy when sifting.
Sifter – for sifting the dry ingredients together.
Cookie Scoop – I wasn’t sold on my cookie scoop at first; Dan wanted me to use it, but I was used to just using a spoon and my fingers. But he was right… It saves dough, makes a smaller cookie, and lends to a rounder cookie.
Cookie Sheet – Mine comes in handy for so many things, including baking cookies.
Cookie Spatula – for removing the hot cookies from the cookie sheet.
Wire Rack – This allows the cookies to rest and cool before you put them in the cookie jar.
CHOCOLATE CHIP COOKIE RECIPE
If you love this chocolate chip cookie recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!
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Best Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup cane sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt heaping
- 12 ounces semi-sweet chocolate chips
Instructions
- Pre-heat the oven to 375° F.
- Cream (or mix together) the softened butter, cane sugar, and brown sugar.
- Add the eggs and vanilla extract, mixing well.
- In a separate mixing bowl, whisk together the flour, baking soda, and salt.
- Mix the dry ingredients into the creamed mixture.
- Stir the chocolate chips in by hand, thoroughly mixing the chocolate chips into the cookie dough.
- Optional Step: Cover and chill the cookie dough for about 2 hours. This helps make a very chewy cookie.
- Using a cookie scoop, drop cookies onto a cookie sheet.
- Bake at 375° F for 10-11 minutes, or until the cookies are lightly golden and done.
- Remove the cookies from the cookie sheet, and let them cool on a wire rack.
- Serve with a nice tall glass of ice cold milk.
Basically, this is the Toll House recipe, just with twice the vanilla and half the baking soda. So, a classic cookie! Those sound like good changes, too. Toll House cookies bake 8-10 min., but at the same temperature. Maybe they assume a smaller cookie – but where’s the fun in that?
Elaine, I’m not sure… It’s been forever since I made the Toll House recipe, but these do taste like a classic cookie; we’ve made them for years. I totally agree! Where’s the fun in a smaller cookie?! lol
Just made these as an early Thanksgiving treat for my brothers. They LOVE them and they came out exactly as you described (I also did the shortening instead of the butter). Thank you for the wonderful recipe. This is the first time I baked cookies from scratch and I’m glad I used your recipe! <3
Geetu, thank you for letting me know! I’m so glad you enjoyed them.
Do we have to sift it? I dont own one but I really want to make these cookies!
Jessie, you don’t have to. I usually only sift once anyway. I hope you enjoy!
I am not much of a baker so I don’t know what the difference is between light and dark brown sugar, what do you mean by the texture will be different?
Susie, no problem! I just mean the texture of the cookie will be different. So, when I use light brown sugar in these cookies (which I prefer), they’re more of a lighter color with a chewy center and crisper edges. When I use dark brown sugar, they tend to be a darker cookie with a much flatter, chewier (or crispier, depending on how long you bake them) texture all around. It really makes a difference.
I love this recipe! I’ve made it twice now and my whole family loves them :)
Veronica, that’s wonderful to hear! I’m so glad you all enjoy them. Thank you!
I made these today for my daughters Halloween party and they turned out great! I mixed in m&m candies and they were perfect! Thank you
Mmmm, Amy, that sounds scrumptious! I’m so glad you enjoyed. Thank you!
Hi Mel:)
Was just wondering if I should follow your recipes as it reads or substitute the butter for shortening and half a teaspoon of salt!? Can’t wait to try the recipe out!
Cookies are calling me?
Hey Michelle, in order to get the texture of a chewy cookie with a lightly crispy edge, I would follow it as it reads. But you can definitely substitute shortening (without the salt). I can’t guarantee they’ll turn out the same, though.
I’ve been searching for the perfect chocolate chip cookie for what our family likes. After many failed attempts I figured I’ve give these a try. They are PERFECT! Exactly what we love, a little crunch with a soft chewy inside. I’m not sure what the other commenters did wrong, but we loved them! Delish!
Brittney, thank you so much! I’m so glad you enjoyed. Yes, we love these too, definitely our favorite chocolate chip cookie recipe.
My 3 year old and I made these today, followed the directions and everything. And they are perfect. Good recipe love!
Oh, I’m thrilled to hear that, Kasie! So glad you enjoyed!
I used this recipe with my friend and they came out dry and tasting more like chocolatey biscuits than a cookie, now our friends and boyfriends will think we are failures and never trust us to bake again. disappointed.
Hmmm, not sure what might have happened. I’ve made this recipe for close to 15 years now, and they’ve been a keeper as far as chocolate chip cookies go. I’m sorry yours didn’t turn out right… I wish I knew what happened.
Really? Your ‘friends and boyfriends’ have NO trust in you now,,,all over a cookie? And it’s the recipe’s fault? That is so ridiculous it cracks me up!
By the way, I made the cookies and they were absolutely wonderful. My friends and family trust me more than ever now. ;)
Ya I agree 100% if anything they just know now that they can’t bake. LOL
LOL😂
I followed the recipe and turned into a cake like mix and not enough sugar.
Martha, hmmm, I wonder why? I’ve made this over and over again and they’re always really chewy with slightly crispy edges.
Hi, I just made a batch of these cookies and they turned out wonderful, I love them a little crispy and they were crispy on the outside, chewy on the inside. Followed the recipe as written. Thanks for sharing.
Herb, thank you for letting me know! That is awesome. I’m so glad you enjoyed. That’s what I love about them too… crispy on the edges, chewy in the middle.
Some poeplease don’t know how to properly measure out dry ingredients if they are nothe use to baking. Don’t worry. I’m sure the recipe is perfect. I’m trying them tonight?
Do you not let the dough chill? You bake them right after?
Hey Charley, actually I just baked these again this past week. And yes, if you let the dough chill, it’ll make for a much chewier cookie. I actually am going to be adding this into the recipe very soon. You can bake them right after too; but they’re a heck of a lot better after chilling the dough for a couple hours.