How to Make The Best Homemade Chocolate Chip Cookies

How to make the best homemade chocolate chip cookies. This easy recipe makes cookies with crisp edges and chewy middles. Jump to the Chocolate Chip Cookie Recipe or read on to see our tips for making them.

Easy Homemade Chocolate Chip Cookies Recipe

We cannot get enough of these cookies. There’s a good bet that you’ll find a big bag of cookie dough in our freezer right now. Definitely check below for our tips on freezing cookie dough. Once you try one of these chocolate chip cookies, you will fall in love.

WATCH: How to make our Easy Double Chocolate Chip Cookies from Scratch.

Below, we share our best tips for making big, chewy cookies as well as how to make them ahead of time.

How to Make the Best Chocolate Chip Cookies

These homemade cookies are easy to make. We prefer to use our stand mixer, but you can also make these cookies with a handheld mixer.

How to Make the Best Chocolate Chip Cookies

Start by creaming butter, sugar, and vanilla extract together. We use granulated sugar and brown sugar in this recipe. The granulated sugar makes the edges crispy and the brown sugar keeps them chewy and tender.

You will need room temperature butter.

Here’s a tip: If you forget to take the butter out in advance, remove it from the packaging and cut into small pieces. Spread them out onto a plate. After 15 to 20 minutes, the butter will have softened.

Once the butter, both sugars and vanilla are light and fluffy, it’s time to add eggs. Room temperature eggs are best since they incorporate better into the batter.

Don’t have room temperature eggs, no problem. Fill a bowl with warm (not hot) water and submerge the eggs into the water. After a few minutes the eggs will be the correct temperature.

The dry ingredients come next — just flour, baking soda, and salt. And finally, the chocolate. Use chips or chunks and play around with what kind of chocolate. We love bittersweet chocolate chips, but semi-sweet, milk, or a combination are all delicious.

At this point you can bake, chill, or freeze the cookie dough.

How to Freeze Chocolate Chip Cookie Dough - Frozen cookie dough will last in the freezer up to 3 months.

The dough will keep in the refrigerator up to 3 days. Even though you can bake straight away, chilling cookie dough actually makes better cookies.

As chocolate chip cookie batter chills, it improves. A night or two in the refrigerator helps the flour absorb moisture in the dough from the egg. This makes the cookies even more chewy, thicker, and they taste even better.

You can also freeze the dough. I mentioned above that we keep frozen dough for cookie cravings.

How to Freeze Cookie Dough

Since it’s just the two of us, we freeze cookie dough all the time. Frozen cookie dough will last in the freezer up to 3 months. Here’s how to do it:

  1. Line a baking sheet with parchment paper.
  2. Prepare the cookie dough as usual.
  3. Scoop out cookie dough mounds onto the baking sheet. You can crowd the cookie mounds together, just do not let them touch.
  4. Freeze until hard.
  5. Transfer the frozen dough mounds to an airtight container or plastic bag. Store in the freezer up to 3 months.

Then, when a craving hits, bake the frozen cookies without thawing. It will add an extra 3 to 5 minutes of bake time.

How to make the best homemade chocolate chip cookies. This easy recipe makes cookies with crisp edges and chewy middles.

Recipe updated, originally posted September 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne

How to Make The Best Homemade Chocolate Chip Cookies

  • PREP
  • COOK
  • TOTAL

These easy chocolate chip cookies have the right balance of crisp edges and chewy middles. We prefer using our stand mixer, but you can use a handheld mixer if that is all you have. We love to use bittersweet chocolate chips since they are not as sweet. Semi-sweet chips are also a great option.

Makes approximately 24 cookies

You Will Need

2 1/2 cups (325 grams) all-purpose flour

1 1/4 teaspoons baking soda

1 teaspoon kosher salt

16 tablespoons (230 grams) unsalted butter, at room temperature (2 sticks)

1 cup (200 grams) granulated sugar

1 cup (200 grams) packed brown sugar

1 1/2 teaspoons vanilla extract

2 large eggs, at room temperature

2 cups (340 grams or 12 ounces) chocolate chips

Directions

  • Make Batter
  • Position a rack in the lower third of the oven. Heat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicon baking mat.

    Whisk the flour, baking soda, and salt together. Set aside.

    Add the butter, both sugars, and the vanilla to the bowl of a stand mixer fitted with the paddle attachment. (Or, in a mixing bowl, using a handheld mixer). Cream the butter and sugars together on medium speed (speed 4 on our mixer) until light and fluffy; 3 to 5 minutes.

    Scrape the side and bottom of the bowl then add the eggs. Mix on medium-low speed for 30 seconds. The eggs will not be completely incorporated.

    Turn the speed down to lowest setting and add the dry ingredients in thirds, beating until just combined; 1 to 2 minutes.

    With the mixer on low, sprinkle the chocolate chips until just incorporated.

    • Bake Cookies
    • Drop 3 tablespoon-mounds or use a large cookie scoop onto baking sheets. Leave 2 inches between the cookies to allow for spreading.

      Bake the cookies, one sheet at a time and rotating once during cooking, for 15 to 18 minutes. The cookies should be golden brown around the edges but light in the middles. Let the cookies cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.

      Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

Adam and Joanne's Tips

  • Make Ahead Tip: Refrigerate unbaked cookie dough up to 3 days. Or, freeze cookie dough up to 3 months.
  • How to Freeze Cookies: Line a baking sheet with parchment paper and prepare the dough as usual. Scoop out cookie mounds onto the baking sheet. You can crowd the dough mounds together, just do not let them touch. Freeze until hard. Transfer the frozen dough mounds to an airtight container or plastic bag. Store in the freezer. Bake frozen cookies without thawing, it will add an extra 3 to 5 minutes of bake time.
  • Make Smaller Cookies: Drop 1 1/2 tablespoon mounds or use a medium cookie scoop onto the baking sheet. Bake for 9 to 13 minutes.
  • We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.
  • Recipe adapted and inspired by The Back in the Day Bakery Cookbook and the Nestle Original Chocolate Chip Cookie Recipe.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 cookie / Calories 243 / Protein 3 g / Carbohydrate 33 g / Dietary Fiber 1 g / Total Sugars 22 g / Total Fat 12 g / Saturated Fat 7 g / Cholesterol 36 mg
AUTHOR: Adam and Joanne Gallagher

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47 comments… Leave a Comment
  • Kenny August 2, 2017, 11:14 am

    I love this recipe, but is it okay if I add less sugar? Could you suggest me how much sugar should I add to make it a little less sweet? Thank you so much

    Reply
    • Joanne August 9, 2017, 5:58 pm

      Hi Kenny, Reducing the sugar will change the texture of the cookies. You can definitely reduce it, though. It just might require a little testing in your kitchen. I’d start by reducing about 1/4 cup at first and go from there.

      Reply
  • chaima June 19, 2017, 5:27 pm

    hello is it ok if i do not use brown sugar ?? because i don’t have it and if no what i should use instead ??

    Reply
    • Joanne June 29, 2017, 4:59 pm

      Regular granulated sugar will work in its place.

      Reply
  • Barbara Barber March 12, 2017, 10:19 am

    Wow Really this Recipe I love ! I have made over 20 Different recipes Since Christmas this one is the Only one I Will use from now on ! This is Amazing really Thank You so Much Going to make your Brownies from Scratch now Got a Feeling that will be my new Go to Recipe for My Grandbabies Brownies ! Thanks Again Oh 5 Stars at least

    Reply
  • guchimiyaka August 18, 2016, 8:28 am

    thank you for sharing your recipe.. It’s simple and easy.i will add this on my collection of recipe.. and i will try all this if i have time..or during my free time..thank you..

    Reply
  • Alanna November 27, 2015, 10:32 am

    Thabk you for all your great recipes, and easy instructions. I was wondering, with this cookie recipe how would using melted butter instead of room temp. Effect it? I love a chewy cookie and see that some recipes call for melted butter to get a denser texture..

    Reply
    • Joanne December 22, 2015, 1:10 pm

      The cookies will be a little chewier.

      Reply
  • Kim :) June 22, 2015, 12:10 am

    Hi Joanne and Adam 🙂 thank you so much for this delicious, 5-star cookie recipe! I made cookies many years ago in a home economics class and everything seemed so simple. As an adult, I have struggled to create a nice cookie from scratch. Other online or book recipes have led to poofy, cake-like cookies or flat, bland cookies. This recipe worked perfectly for me and I look forward to sharing it with my family at Christmas. 🙂

    Reply
  • Phoebe July 11, 2014, 9:36 am

    Can i use demrara sugar instead of lightly packed brown sugar? if i grind it down?

    Reply
    • Joanne August 7, 2014, 1:15 pm

      Hmm, good question. It’s hard for us to say without trying ourselves. If you do try it, let us know — it’s a great idea!

      Reply

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