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.
This cookie recipe is AMAZING. I have made it numerous times and it never disappoints! I do sprinkle kosher salt onto each cookie before baking. It takes it to a whole new level! Everyone loves them! Thanks for a great recipe!
Mmmmm, Lisa, I am going to do that the next time I make these. Yum! That sounds so good. Thank you for sharing; this means the world! I’m so glad you enjoy the recipe.
Trying these out now! I’ve got 6 minutes left on my timer.
I’m wanting to bake like 200 or so for my wedding if these turn out to be what I’m looking for =D I think they are!
Just one question, will they freeze well? My wedding is on the 24th, and I’m wanting to get these knocked out this Sunday. Baked. Bagged. And in the freezer. Then maybe thaw them the night before the wedding? I plan to get self-adhering treat bags and do 2 cookies per bag.
I’m looking for suggestions:)
Can’t wait to try them! Thank You for sharing!
-Trynnity
Hi Trynnity! First of all, congratulations on your upcoming wedding! How exciting! You know, I’ve never frozen this particular recipe, but I don’t see why it wouldn’t work. I would probably test with a small batch first (which is what it sounds like you’re doing). That sounds like a wonderful li’l treat for your wedding. I would use a cookie scoop too, so you can get a bit smaller cookie and maybe make the cookie dough stretch. I can’t wait for you to try them. I hope you love them! Thank you!
How big of a cookie-dough ball do you form? 2 T or more?
Hi Anna, for this post, yes, I probably used around 2 tbsp. I prefer to make bigger chocolate chip cookies; but sometimes I’ll make smaller, using my cookie scoop. Just depends on my mood.:)
Best chocolate chip cookies I have ever made! I just made them today. Perfect!
Yay! So glad you enjoyed them, Aleida! Thank you.
I followed the recipe exactly as stated above and got a cake like mixture…not sure how if I followed it exactly. :(
Oh no, Britt. One thing that does make a difference is whether you used butter or margarine… I know margarine will do that, just from past experience. But if you followed exactly, I’m not sure what would have caused that. We’ve made them for years, and they’re always chewy.
Followed your recipe and the cookies were delicious! Thank you!
Thank you, Ellen! I’m so glad you enjoyed.
Actually, it’s an old recipe I adapted from the Pennsylvania Grange cookbook, as I mentioned in the post. It may be similar, though; I’m not sure, as I haven’t made the Toll House recipe in a very long time.
They came out perfectly! Thank you very much for sharing your recipe!
Oh I’m so glad, Brittany! Thank you!
I have been looking for the perfect recipe for a long time, chocolate chip cookies are my fave, but I could never get then quite right. Over the summer I baked these with my kids and they were PERFECT! !! Baking tonight for Christmas :)
Dee, thank you! I’m so glad you enjoyed! I hope you had a wonderful Christmas.
You said you add 1/2 heaping tsp. of salt but the recipe calls for 1 heaping tsp. Which is it?
Oops, so sorry about that! It’s 1 heaping tsp. because I like to double the recipe.
This is a bit confusing about the salt. You said 1 tsp. of salt because you like to double the recipe. Is the recipe printed already doubled? Or is the salt amount wrong?
No, the recipe printed isn’t doubled. I use 1 heaping tsp. of salt for 1 batch of cookies. If you want to double it, you can use 2 tsp. and adjust the other ingredients as necessary.