Best Chocolate Chip Cookies Ever

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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.

chewy chocolate chip cookies on brown paper bag with chocolate chips and cold milk

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: 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.

  • I substitute unsalted butter (NOT margarine) for shortening. If you use margarine, your cookies will not be the same.
  • 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.
creaming butter and brown sugar for chocolate chip cookies from scratch, in large white mixer
  • 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.
soft chocolate chip cookies stacked with melted chocolate chips and bite taken out of 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.

Mixing chocolate chip cookie dough with large white mixer

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.

sift dry ingredients into white mixing bowl for chocolate chip cookie recipe

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.

scooping chocolate chip cookie dough onto cookie sheet

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.

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.

homemade soft chocolate chip cookies on brown paper bag and cookie sheet, served with blue mug of cold milk

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.

chewy chocolate chip cookies from scratch

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.

stack of the best chocolate chip cookies ever on a brown paper bag

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!

Best chocolate chip cookies recipe ever

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chocolate chip cookies stacked on brown paper bag with chocolate chips and blue mug of milk

Best Chocolate Chip Cookies

Chocolate chip cookies from scratch are my favorite dessert. Easy to make, they're slightly crispy around the edge, soft and chewy in the middle.
4.34 from 95 votes
Print Pin Rate
Course: Cookies & Bars, Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 36 servings
Calories: 154kcal
Author: Mel Lockcuff

Ingredients

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.

Notes

Nuts are an optional add-in. We've used walnuts, but pecans would be delicious too.

Nutrition

Serving: 1g | Calories: 154kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 83mg | Fiber: 1g | Sugar: 13g
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #aomrecipes!
soft chocolate chip cookies recipe
chewy chocolate chip cookies recipe
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92 thoughts on “Best Chocolate Chip Cookies Ever”

  1. Made this recipe for work. Didn’t have butter so used 1 cup coconut oil instead. Made way more than expected. Every single time I make something there’s ALWAYS ALWAYS have leftovers…. Um. They were asking for more!!!!!! ????

    Reply
    • Haha! Becca, leftovers are always a good thing. At least, my boys think so. So glad they loved them. And I will have to try making them with coconut oil; I bet that gave them a delicious flavor.

      Reply
  2. 4 stars
    Did you change the recipe? I feel like it’s different then what it used to be and this was my favorite cookie recipe! Now it seems almost identical to the TollHouse cookie recipe.

    Reply
  3. Have you tried refrigerating the dough? I was wondering how it might affect how the cookie. Thank you. Looking to try this recipe tomorrow, wish me luck!

    Reply
  4. 5 stars
    I don’t know what a couple of people are talking about. I made this per the recipe and they turned out HEAVENLY! I did substitute the baking soda for 2 tsp. baking powder because I had no baking soda, but they still turned out great. Their flavour is perfect; not too sweet but still delicious.

    Reply
  5. 5 stars
    made these tonight and used pumpkin spice chips and added cinnamon and pumpkin spice and they turned out delicious!! Thank you!

    Reply
  6. One item not covered here- what SIZE Egg? My husband likes buying large or extra large eggs and from my moms great to “not the best” chocolate chip cookie batches usually has been size egg difference. Thanks.

    Reply
  7. Ive made many different recipes of chocolate chip cookies, and these cookies tasted great but fell flat as soon as I took them off the cookie sheet. I personally like a fluffier looking cookie.

    Reply
    • Hi Steph! A lot of things can contribute to a flatter cookie, things like dark brown sugar vs. light, etc. Also, more white sugar and less brown sugar lends to a fluffier, more cake-like cookie. My oldest is the same way; he really likes a fluffy cookie. Mine usually turn out somewhere in the middle, between chewy and cake-like. I hope this helps!

      Reply

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