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 watch our quick video below to see how we make 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.

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.

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. 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

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


  • 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

Food Travel: Our Lives Outside the Kitchen

5 Days Exploring the San Juan Islands, Washington

We spent 5 days exploring the San Juan Islands in Washington State. See what we did and where we ate while we were there. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

60 comments… Leave a Comment
  • 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.

  • 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 🙂


Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:


Previous Post: Next Post: