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. The moment you try one of these chocolate chip cookies, you will fall in love. Jump to the Chocolate Chip Cookie Recipe or watch our quick video below to see how we make them.

Watch Us Make The Recipe

How to Make the Best Chocolate Chip Cookies

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 this cookie dough ?

These homemade chocolate chip cookies are easy to make. We prefer to use our stand mixer, but you can also make these cookies with a handheld mixer. If you are short on time, try our quicker chocolate chip cookies recipe that calls for melted butter instead of creaming the butter to make the dough.

How to Make the Best Chocolate Chip Cookies

To make the cookie dough, 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. We do this a lot when making cookies. I know it seems excessive to use more than one type of sugar, but it truly makes a difference.

For the creaming to be successful, you will need room temperature butter, otherwise it will be too hard to mix. 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.

When 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.

I am famous for forgetting to take my eggs out of the fridge in advance so to quickly get my eggs to room temperature, I 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. Feel free to use chocolate 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.

Easy Homemade Chocolate Chip Cookies Recipe

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. Scoop out cookie dough mounds onto the baking sheet. You can crowd the cookie mounds together, just do not let them touch.
  3. Freeze until hard.
  4. 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.

More Easy Cookie Recipes

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

These easy chocolate chip cookies have the perfect 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 (315 grams) all-purpose flour

1 1/4 teaspoons baking soda

3/4 teaspoon fine sea 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


  • 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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69 comments… Leave a Comment
  • Karen January 22, 2014, 10:19 am

    This was my first go at making homemade cookies and they came out amazing(didn’t even have to try out more than one recipe so thanks!)! I did the thicker recipe and they are soft without being undercooked(a must as I’m pregnant). I’m making another batch to freeze now and bring to the hospital for when I deliver for the nurses =] I also did one batch with half white chocolate chips and half semi-sweet chips and they came out amazing. I didn’t chill the dough, but I made the circles of dough a little taller than wide and this made the centers very soft and delicious! Thanks so much!

    • Joanne January 22, 2014, 11:50 am

      So glad you loved the cookies and congratulations on the baby 🙂

  • Hannah January 16, 2014, 11:56 pm

    Will the taste change if I add vanilla instead of vanilla extract?

    • Joanne January 17, 2014, 10:24 am

      The only thing we don’t recommend is artificial vanilla extract. Anything else will be fine.

  • Emily December 30, 2013, 10:20 pm

    Trying this recipe currently. I have heard that in order to prevent chocolate chip cookies from spreading and becoming flat to cool the dough for about 5 minutes. So I am going to put the dough in the fridge for about 5 min as well as the cookie sheet. We will see if this makes a difference. If not I am sure they will still be tasty!

    Just finished baking the first batch! They look great! Round and a little fluffy., golden. I wish I could post a picture.. As for their texture and flavor they are crisp around the edges and soft in the center! Perfectly sweet and have wonderful flavor.

    Changes I made:
    1/2 tsp cream of tartar
    1/2 cup milk chocolate chips
    1/2 cup semi sweet chocolate chips
    1/2 cup m&ms

    Chilled dough and cookie sheet

    Softened butter using good ole fashion body heat and eggs at room temperature.

    These cookies came out great! 5 stars!

    • Rachel September 1, 2016, 7:09 pm

      Does anyone know what the addition of cream of tartar does?
      Adam & Joanne, would you know?

      • Joanne September 2, 2016, 3:11 pm

        Hi Rachel, While there is no cream of tarter called for in this recipe, we do add it to our Snickerdoodles. In that recipe the cream of tarter helps the cookies puff in the middle, then fall gently (making them chewy in the middle). It also adds a tanginess to the cookies (which we really love in Snickerdoodles).

  • River December 24, 2013, 9:39 pm

    Will the eggs not being at room temperature effect the cookies?

    • Joanne December 30, 2013, 11:37 am

      It can. Eggs being at room temperature helps the fats emulsify. If you forget to bring them out beforehand try this: Submerge the cold eggs in warm water for 5 to 10 minutes. That should warm them up enough to make the recipe.

  • Dede December 21, 2013, 1:35 pm

    I think I may have found a recipe to suit my hubby. He LOVES soft and chewy cookies. Baking these as we speak. Just tried a sample….very good, chewy with nice crisp edge (which is what I like). I have been searching for a new chocolate chip cookie recipe for a while now. I did follow a few other posted suggestions….used 1/4 cup dark brown sugar, 1/2 cup light brown sugar….chilled the dough for about an hour.

    • Joanne December 30, 2013, 12:30 pm

      Great! So glad you found us 🙂

  • Erin December 17, 2013, 8:44 pm

    Does it make a huge difference if I use salted butter, along with the regular table salt. I read the note on the bottom of page, referring to the conversion.

    • Joanne December 18, 2013, 11:48 am

      No, not really. You might want to reduce the amount of salt called for in the recipe to account for the extra salt in the butter, though.

  • T December 16, 2013, 8:19 pm

    I made the extra chocolate chip cookies with Carmel bits in them! They were perfect with milk!

    • Joanne December 17, 2013, 9:52 am

      Oh, yum!

  • Isabella November 23, 2013, 5:45 pm

    Hi I forgot to add this while I wrote my first review, is there a Pin in button(pintrest) I can’t seem to find it if there is one.
    Thanks 🙂

    • Adam November 25, 2013, 3:32 pm

      The pin button shows up on all of our images when you hover over them. You can pin any of them.

  • Isabella November 23, 2013, 5:39 pm

    It was awesome. Tastes awesome my brothers like it :3
    The only problem I had was the bottoms being burned. My ovens temperature is higher than it says so I had to play with it burned the second batch first one was alright one is the oven now!
    Third batch just finished! I turned the oven down to 300 instead they’re perfect!! In the future I would add less choco chips, but other than that the recipe is perfect 🙂
    Thankyou for posting this <3

    • Adam November 25, 2013, 3:33 pm

      Ovens can be tricky sometimes. We actually have an oven thermometer in our oven all the time so we know the actual temperature.

  • Hawraa November 22, 2013, 12:17 pm

    When i made this , it was chewy and soft and delicious. But i’d like to reduce the amount of butter two half a cup(one stick) and add small amount of water, is it ok,

    • Adam November 25, 2013, 3:38 pm

      All the flavors should be fine, the texture will change with reducing the butter. Give it a try, we’d love to find out how it worked out for you.

  • Sharon Harris Hively November 19, 2013, 11:00 pm

    Hello! My Honey loves choc chip cookies, but he’s not real fond of semi-sweet choc. Nor does he like a lot of chips, preferring only a taste of the chips. So I decreased the chips to 1 cup and used dark choc chips. I have a happy Honey. Maybe y’all could give these a try so I could have an experts’ opinion?

  • Sommer @ ASpicyPerspective November 19, 2013, 10:50 am

    I can never say no to a chewy chocolate chip cookie! These look fabulous – thanks for sharing! 🙂

  • Sharron September 29, 2013, 5:18 pm

    Do you think it’ll be okay to halve this recipe? I don’t want to screw anything up. 🙂

    • Joanne September 30, 2013, 2:56 pm

      Yep, you should be fine.

  • Catherine September 18, 2013, 7:27 pm

    These chocolate chip cookies look wonderful. I have a question, what is the best way to store cookies to keep them chewy once baked?

    • Patty May 18, 2014, 2:57 pm

      Add a piece of white bread to them it keeps them soft I do it every time I make them

  • Angie September 18, 2013, 3:14 pm

    These look awesome! I tried making chocolate chip cookies the other night, and my son sneaked in some chocolate syrup. They didn’t turn out very well 🙂

    • Adam September 18, 2013, 4:57 pm

      Haha … not a bad idea to add the syrup, actually 🙂


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