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

Homemade Chocolate Chip Cookies

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.

A stack of 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.

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. 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.
Freezing Chocolate Chip Cookie Dough

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

Chocolate chip cookies with crisp edges and chewy middles.

More Easy Cookie Recipes

Soft and Chewy Oatmeal Cookies — Oatmeal raisin cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla.

Easy Chewy Double Chocolate Cookies — We love these easy double chocolate cookies with butter, cocoa powder and extra chocolate chunks.

Soft Ginger Cookies with Chocolate Chips — I love the spiciness of these ginger cookies and they can be made in under 30 minutes.

Ridiculously Easy Peanut Butter Cookies — Delicious peanut butter cookies that are naturally free of flour, butter, and dairy.

Edible Chocolate Chip Cookie Dough — See how to make safe-to-eat edible cookie dough in five delicious variations including chocolate chip cookie dough, double chocolate chip, peanut butter, oatmeal cookie, and snickerdoodle.

Snickerdoodle Cookies — Our favorite recipe for snickerdoodles that makes cookies with crispy edges and soft, chewy centers.

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

Watch Us Make the Recipe

You Will Need

2 ½ cups (315 grams) all-purpose flour

1 ¼ 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 ½ 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

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

71 comments… Leave a Comment
  • Mimi December 4, 2017, 9:58 pm

    Hi!! I made this today and I like the texture very much however, they are a little too sweet for me. How can I keep the texture but lose a little of the sweetness? Thank you and I look forward to your response :o)

    • Joanne February 8, 2018, 3:09 pm

      Hi Mimi, You will need to reduce the sugar or use a dark/bittersweet chocolate. Vanilla extract also makes baked goods taste a little sweeter. If you reduce the sugar, the cookies will not spread as much or have the crispy edges shown in our photos/video. I’s start by cutting back 1/4 cup of sugar and see if you get away with it as far as the texture goes.

  • Paige Miller November 28, 2017, 8:57 pm

    Did I miss the oven temp here?

    • Joanne November 30, 2017, 1:27 pm

      Hi Paige, I think so, you will need 350F oven for these cookies.

  • Mimi November 27, 2017, 2:03 am

    Hi ?? Can I use dark brown sugar instead of light? Does it change the texture if I choose to use dark brown? Thanks

    • Joanne November 27, 2017, 1:14 pm

      Yes, dark brown sugar is a great idea!

      • Mimi November 28, 2017, 1:17 am

        Thank you ? ??

  • 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

    • 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.

  • 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 ??

    • Joanne June 29, 2017, 4:59 pm

      Regular granulated sugar will work in its place.

  • 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

  • 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..

  • 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..

    • Joanne December 22, 2015, 1:10 pm

      The cookies will be a little chewier.

  • 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. 🙂

  • Phoebe July 11, 2014, 9:36 am

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

    • 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!

  • Rayaan July 3, 2014, 2:06 pm

    I say 5 stars because I haven’t even tried them but the picture at the start catches your attention and makes you want to jump into the computer (or laptop or phone or whatever) screen to just eat a cookie. These are definitely the cookies I’m gonna bake and I hope everyone is gonna love them (and me) : D

  • Briahnn June 7, 2014, 10:31 pm

    Making the updated recipe as we speak, didn’t know how much a medium cookie scoop was so I just rolled some in to a ball about 2cm wide and the end result was about 6-7 cm wide. theyre still delicious, also put in 1cup of choc chip, 1 1/2c was to much for me.
    Thanks for the recipe!!! 🙂

  • Cheyanne April 25, 2014, 3:10 pm

    Hello, could I change the unsalted butter to salted butter and exclude the added salt?

    • Joanne May 16, 2014, 12:35 pm

      Sure! Salted butter should work just fine, here. Depending on how salty the butter is, you might want to consider adding a tiny bit of extra salt, but that’s totally up to you.

  • SP March 24, 2014, 6:53 pm

    I’m on a tight budget and I can only afford imitation vanilla (bigger bottle at more than half the price lol). Would it change the taste dramatically of the cookies?

    • Adam March 24, 2014, 8:15 pm

      We prefer real vanilla, but honestly … you should be just fine 🙂

  • Yana January 25, 2014, 6:38 pm

    These cookies are amazing!!! The only thing I changed was melting the butter before adding it in. Before I made these cookies I never knew baking could be this easy. Now baking has become my passion. Thank you so much for sharing this recipe.


Leave a Comment/Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

* Required fields (Email address will not be published)

Did you make it? How was it?:


Previous Post: Next Post: