🍪 The Best Chocolate Chip Cookie Recipe Ever (Soft, Chewy & Bakery-Worthy!)

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Perfectly golden edges, soft and gooey centers, and a rich buttery flavor—these classic chocolate chip cookies are simply the best. Ideal for bake sales, holidays, or a midweek pick-me-up.

🧾 Recipe Card

Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Dietary Badges: Nut-Free, Vegetarian, Freezer-Friendly

Ingredients Checklist

  • Unsalted butter (softened)

  • Granulated sugar

  • Light brown sugar (packed)

  • Large eggs

  • Pure vanilla extract

  • All-purpose flour

  • Baking soda

  • Baking powder

  • Salt

  • Semi-sweet chocolate chips

Instructions

  1. Preheat oven to 375°F (190°C); line two baking sheets with parchment.

  2. Beat butter and sugars until light and fluffy (2–3 mins).

  3. Add eggs one at a time; mix in vanilla.

  4. In a separate bowl, whisk flour, baking soda, baking powder, and salt.

  5. Gradually mix dry ingredients into wet. Don’t overmix.

  6. Fold in chocolate chips evenly.

  7. Scoop 2 Tbsp-sized dough balls onto baking sheets, 2 inches apart.

  8. Bake 8–10 minutes, until edges are golden and centers just set.

  9. Cool 5 mins on pan, then transfer to wire rack.

Notes

  • Do not overbake—cookies will continue baking on the pan.

  • Use room-temperature butter for best creaming results.

I. Introduction

We all have that one cookie recipe we keep coming back to—and this one is it. Soft in the center, lightly crisped at the edges, and filled with melt-in-your-mouth chocolate chips, these are the cookies my family begs for every single week. Whether it’s an after-school treat or a bake sale hit, they’re my most requested recipe of all time.

I’ve tested countless tweaks over the years, and this version delivers every single time—no chilling needed, no fancy ingredients. Just good old-fashioned cookie magic.

II. Step-by-Step Guide 🍴

1. Preheat Oven

Heat your oven to 375°F (190°C). Line your baking trays with parchment or silicone mats.

2. Cream Butter & Sugars

In a large mixing bowl, beat together the softened butter, white sugar, and brown sugar for 2–3 minutes until pale and fluffy.

Tip: Creaming properly adds air to the dough and creates that soft interior with chewy edges.

3. Mix in Eggs & Vanilla

Add eggs one at a time, mixing after each addition. Stir in vanilla extract until fully combined.

4. Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Slowly add this mixture to the wet dough, mixing just until combined.

5. Fold in the Chocolate

Use a spatula to fold in the chocolate chips evenly. Don’t skip this step—overmixing can make the cookies tough.

6. Scoop & Bake

Scoop the dough (about 2 Tbsp per cookie) and space them 2 inches apart. Bake for 8–10 minutes, watching closely at the 8-minute mark.

Tip: Pull them out when the centers still look a bit underbaked—they’ll firm up as they cool!

7. Cool & Devour

Let them cool on the sheet for 5 minutes, then transfer to a wire rack to finish setting. Or sneak one warm—we won’t tell. 😉

III. Ingredient Tips & Swaps

Ingredient Why It Matters Swaps & Notes
Butter Adds flavor and soft texture Use plant-based butter for dairy-free version
Brown Sugar Moisture and chewiness Dark brown sugar = more molasses flavor
Vanilla Extract Deepens sweetness Use real extract, not imitation
All-Purpose Flour Base of the cookie Can substitute 1:1 GF flour blend if needed
Baking Soda + Powder Lift and spread balance Don’t skip—each plays a key role
Chocolate Chips Decadent chocolate bursts Chopped dark chocolate for gourmet feel

IV. Recipe Variations & Serving Ideas

Fun Mix-ins:

  • Chopped walnuts or pecans (½ cup)

  • White chocolate chips + macadamia nuts

  • Sprinkle with sea salt before baking for a sweet-savory contrast

Dietary Modifications:

  • W-W Friendly: Use light butter, sugar substitutes like Swerve, and reduce chocolate chips to 1 cup.

  • Dairy-Free: Sub in vegan butter and dairy-free chocolate chips.

Serving Ideas:

  • With a glass of almond or oat milk

  • Sandwich two cookies with light whipped cream or Greek yogurt

  • Crumbled over frozen yogurt

V. Storage & Make-Ahead

Room Temp:
Keep cookies in an airtight container for up to 4 days.

Freezer Storage:
Freeze cookie dough balls on a tray, then store in a bag for up to 3 months. Bake from frozen, adding 1–2 extra minutes.

Make-Ahead:
You can make the dough a day in advance and chill overnight for even better flavor and texture.

VI. Nutrition Info (Per Cookie – Approximate)

  • Calories: 215 kcal

  • Fat: 10 g | Carbs: 30 g | Protein: 2 g | Sugar: 18 g

  • Fiber: 1 g

  • W-W Points: ~6–7 (depends on portion and substitutions)

Allergens: Contains gluten, eggs, and dairy (see swaps for alternatives)

VII. FAQs

Q: Can I chill the dough for better texture?
A: Yes! Chilling for 1–24 hours will deepen the flavor and create a chewier cookie.

Q: Can I make these smaller/larger?
A: Absolutely. Just adjust baking time—7–8 minutes for smaller, 10–12 for jumbo cookies.

Q: Why do my cookies spread too much?
A: Check your butter temperature—if it’s too soft or melted, the cookies may spread too far.

VIII. Kristy’s Baking Story

Chocolate chip cookies were the first recipe I ever memorized—and for good reason. They’re nostalgic, fail-proof, and always a crowd-pleaser. I’ve made them for bake sales, birthdays, holidays, and even bridal showers. These cookies are more than just dessert—they’re comfort in every bite.

IX. More Cookie Favorites

  • [W-W Oatmeal Chocolate Chip Cookies]

  • [No-Bake Chocolate Peanut Butter Cookies]

  • [Skinny Almond Butter Thumbprints]

  • [Gluten-Free Double Chocolate Chip Cookies]

X. Let’s Bake Together!

Have you tried The Best Chocolate Chip Cookie Recipe Ever? Snap a photo and tag me @KristyCookEats! I’d love to see your results and hear what you think.

And if you have a fun cookie variation or a family twist, drop it in the comments—I love swapping cookie secrets! 🍪❤️

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