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Is there anything better than fresh from the oven homemade chocolate chip cookies? This recipe is perfection and you will love pulling these little bites of comfort from the oven.

Stack of Chocolate Chip Cookies with chocolate chips sitting in front - 4

These chocolate chip cookies were tested to perfection so that they have the perfect consistency and spread. They are slightly crisp on the outside and buttery soft on the inside with the best chewy texture. They are packed with chocolate chips so that you get a bit of chocolate in each bite.

These fantastic cookies come together so easily and with my instructions, even your kids will be able to bake these up. I know that your family will love these delicious cookies as much as mine does.

How to Make Chocolate Chip Cookies

Step 1: Combine Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, and salt.

dry ingredients combined in a bowl to make cookies - 5

Step 2: Beat the Butter and Sugar

In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy.

white sugar and brown sugar together in a mixing bowl with butter to be creamed - 6

Step 3: Add the Eggs and Vanilla

Add in the egg and egg yolk, one at a time. Then beat in the vanilla until just combined.

adding an egg to chocolate chip cookie batter - 7

Step 4: Combine Wet and Dry Ingredients

Add the flour mixture to the mixer. Turn on the mixer on low, and beat until the flour just begins to incorporate. Then turn the mixer up high for just a few seconds until the flour is fully incorporated.

flour being added to creamed butter and sugar to make cookie batter - 8

Step 5: Fold in the Chocolate Chips

Stir in the chocolate chips by hand with a spatula.

chocolate chips being added to cookie dough - 9

Step 6: Bake the Cookies

Scoop the cookies into uniform balls and place them on a baking sheet . Bake for 10 to 14 minutes or until the edges of the cookies begin to brown.

chocolate chip dough balls scooped for baking on a parchment lined baking sheet - 10

Step 7: Let the Cookies Cool

Allow the cookies to cool on the baking sheet for two minutes before moving to a wire rack with a spatula.

homemade chocolate chip cookies cooling on a baking sheet - 11

Tips and Tricks

These simple tips and tricks are helpful for most cookie recipes. They will result in the best chocolate chip cookies.

  • Make sure your butter is room temperature. This is crucial for creaming together with sugars. The butter should be soft enough to dent with your finger, but not push all the way through. This perfect temperature also eliminates the need for chilling the dough. Keep in mind that room temperature butter will still feel cold to the touch.
  • Use an egg and an egg yolk. A yolk has a higher fat content than the egg white. Because of that, the yolk helps bind the liquid ingredients to the dry ingredients while at the same time creating tender and chewy cookies.
  • Use fresh baking powder and baking soda. Active baking soda and baking powder are crucial ingredients in baking. If they aren’t fresh, your recipe won’t turn out how it is supposed to. Both baking soda and baking powder should be replaced every six months.
  • Measure your flour correctly. If you don’t have a kitchen scale you will want to scoop your flour with a spoon and then level it off. You can see step by step photos of that process here: How to Measure Flour .
  • Fully cream the butter and sugars. The mixing (or creaming) process incorporates air into the butter, which helps the cookies rise and expand in the oven. Thoroughly creaming the mixture until it’s light and fluffy, which takes about five minutes, can also give you more cookies than if you simply mixed the ingredients together.
  • Use a cookie scoop . A cookie scoop makes quick work of getting your dough into balls that will bake evenly. It comes in handy for tons of cookie recipes.
  • Use good baking sheets. A baking sheet can make or break a cookie recipe. I love these baking sheets. They always turn out perfect cookies.
  • Add extra chocolate chips. To make the cookies look like they do in my photos, add a few extra chocolate chips to the tops of the dough balls right before you put them in the oven. Milk chocolate chips or semi-sweet chocolate chips can be used.
Overhead of stack of Chocolate Chip Cookies - 12

Storing Cookies

To freeze chocolate chip cookie dough, scoop the prepared dough onto a parchment-lined baking sheet. Put the baking sheet in the freezer for an hour to flash-freeze the cookie dough balls and prevent them from sticking together, then transfer them to a freezer-safe bag. Store in the freezer for up to three months.

I love this option to make just a few cookies at a time. Bake them right from the freezer at 350 degrees for 11 to 15 minutes.

How to Freeze Chocolate Chip Cookies

To freeze these cookies after they are baked, allow them to cool then place them in the freezer on a baking sheet for one hour. Then transfer them to a freezer-safe bag or container and store in the freezer for up to three months. Allow the cookies to thaw before enjoying.

Chocolate Chip Cookies on a wire cooling rack - 13

If you make this chocolate chip cookie recipe or any of my others, I’d be so grateful if you came back and told me how you enjoyed it.

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Ingredients

  • 2 cups all-purpose flour see note 1 (240 grams)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter room temperature, see note 2 (170 grams)
  • 3/4 cup brown sugar (159.75 grams)
  • 1/4 cup granulated sugar (49.5 grams)
  • 1 egg
  • 1 egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup chocolate chips both milk chocolate and semisweet chocolate chips will work here (170 grams)

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Prepare 3 rimmed baking sheets with parchment paper.
  • In a large bowl, whisk together the flour, baking soda, baking powder, and salt. 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt
  • In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 6 minutes. Add in the egg and egg yolk, one at a time. Then beat in the vanilla until just combined. Scrape down the sides of the mixing bowl and give it one final mix. 3/4 cup butter, 3/4 cup brown sugar, 1/4 cup granulated sugar, 1 egg, 1 egg yolk, 1 1/2 teaspoons vanilla extract
  • Add the flour mixture. Turn on the mixer on low, and beat until the flour just begins to incorporate. Then turn the mixer up high for just a few seconds until the flour is fully incorporated. This will allow you to combine the flour all at once without overmixing the dough.
  • Stir in the chocolate chips by hand with a spatula. 1 cup chocolate chips
  • Using a 1 1/2 tablespoon cookie scoop , scoop the cookies into uniform balls. Place the balls two inches apart and bake for 10 to 14 minutes or until the edges of the cookies begin to golden brown.
  • Remove the sheet pan from the oven. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a wire cooling rack with a spatula. Enjoy or allow to cool completely and store in an airtight container for up to 2 weeks. For freezing information see note 3.

Recipe Video

Notes

  1. If you don’t have a kitchen scale, ensure that you are measuring your flour correctly by whisking the flour in it’s container, then using a spoon to scoop it into a dry measuring cup before leveling it off with the flat end of a spatula.
  2. To ensure proper spread, it is important that your butter is room temperature. You should be able to easily dent the butter with your finger but not push it all the way through. The butter should feel cold to the touch.
  3. Dough balls can be flash frozen for an hour and then stored for 3 months in the freezer in an airtight container. Bake from frozen at 350 degrees for 11 to 15 minutes. Freeze baked cookies in an airtight container for up to three months.
Chocolate Chip Cookies on a wire cooling rack - 14

did you make this

Chocolate Chip Cookies

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Chocolate Chip Cookies on a wire cooling rack - 15

Chocolate Chip Cookies

Ingredients

  • 2 cups all-purpose flour see note 1 (240 grams)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter room temperature, see note 2 (170 grams)
  • 3/4 cup brown sugar (159.75 grams)
  • 1/4 cup granulated sugar (49.5 grams)
  • 1 egg
  • 1 egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup chocolate chips both milk chocolate and semisweet chocolate chips will work here (170 grams)

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Prepare 3 rimmed baking sheets with parchment paper.
  • In a large bowl, whisk together the flour, baking soda, baking powder, and salt. 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt
  • In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 6 minutes. Add in the egg and egg yolk, one at a time. Then beat in the vanilla until just combined. Scrape down the sides of the mixing bowl and give it one final mix. 3/4 cup butter, 3/4 cup brown sugar, 1/4 cup granulated sugar, 1 egg, 1 egg yolk, 1 1/2 teaspoons vanilla extract
  • Add the flour mixture. Turn on the mixer on low, and beat until the flour just begins to incorporate. Then turn the mixer up high for just a few seconds until the flour is fully incorporated. This will allow you to combine the flour all at once without overmixing the dough.
  • Stir in the chocolate chips by hand with a spatula. 1 cup chocolate chips
  • Using a 1 1/2 tablespoon cookie scoop , scoop the cookies into uniform balls. Place the balls two inches apart and bake for 10 to 14 minutes or until the edges of the cookies begin to golden brown.
  • Remove the sheet pan from the oven. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a wire cooling rack with a spatula. Enjoy or allow to cool completely and store in an airtight container for up to 2 weeks. For freezing information see note 3.

Video

Notes

  1. If you don’t have a kitchen scale, ensure that you are measuring your flour correctly by whisking the flour in it’s container, then using a spoon to scoop it into a dry measuring cup before leveling it off with the flat end of a spatula.
  2. To ensure proper spread, it is important that your butter is room temperature. You should be able to easily dent the butter with your finger but not push it all the way through. The butter should feel cold to the touch.
  3. Dough balls can be flash frozen for an hour and then stored for 3 months in the freezer in an airtight container. Bake from frozen at 350 degrees for 11 to 15 minutes. Freeze baked cookies in an airtight container for up to three months.

Nutrition

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