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.
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.
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 Homemade Chocolate Chip Cookies
These homemade cookies are easy to make. We prefer to use our stand mixer — this is the one we own — but you can also make these cookies with a handheld mixer.
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.
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 Homemade 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:
- Line a baking sheet with parchment paper.
- Prepare the cookie dough as usual.
- Scoop out cookie dough mounds onto the baking sheet. You can crowd the cookie 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 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.
Recipe updated, originally posted September 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne
- 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
- 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.
- 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.
- Refrigerate unbaked cookie dough up to 3 days. Or, freeze cookie dough up to 3 months.
- 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.
Salt: 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, the Nestle Original Chocolate Chip Cookie Recipe.