Best Chocolate Chip Cookies

Our all-time FAVORITE Chocolate Chip Cookies recipe! These soft, chewy and delicious chocolate chip cookies are perfect for any occasion and truly knock the socks off of anyone who tries them.

This is the recipe we get asked for more than any other! This classic chocolate chip cookie is soft, chewy and made with pantry staples. Be sure to check out some of our other classic cookie recipes, like snickerdoodles and sugar cookies.

Soft chocolate chip cookies on plate

all-time family favorite

Let’s begin by making a true statement: I have yet to meet someone who does love COOKIES! And more specifically, I have yet to meet someone who hasn’t fallen in love with today’s recipe for our CLASSIC chocolate chip cookies.

We got this recipe decades ago from a family friend, and it’s been loved and adored ever since. Any time I make these cookies, I am asked for the recipe right away. It’s simple – it’s quick – and the result is out of this world.

I use this recipe as the base to almost every cookie recipe I make. It’s just good and soft! I know it works, and I have a feeling you’ll love this recipe because I’ve had hundreds (if not thousands) tell me the same thing. 😉

Chocolate chip cookie dough mixed in mixer

making Homemade Chocolate Chip Cookies

Like all the recipes on this site, these cookies are simple. They take about 10 minutes to make!

Ingredients include: white sugar, brown sugar, butter, oil, eggs, baking soda, baking powder, salt, vanilla, flour and the most important ingredient of all – chocolate chips! Just gather your ingredients and these cookies will made in no time.

Preheat oven to 350. Begin, by creaming butter, oil and sugars. Add eggs and beat until fluffy.

Add the remaining ingredients – baking soda, baking powder, salt, vanilla, flour and chocolate chips. Mix until combined and then scoop onto a greased cookie sheet.

NOTE: The key to making the cookies look pretty is to add a few chocolate chips on top of the scooped or rolled cookie dough. 😉

Bake for 7-9 minutes and voila – the best chocolate chip cookies!!

Cookie dough rolled in balls and topped with chocolate chips

Cookie Factors

We all know everyone likes their cookies a certain way – whether it’s soft, crunchy, large, small, chewy, crunchy, etc. Here are some tips to change up some things to get them just how you like them.

  • FLAVOR – change it up by adding different chocolate chips. We love the white chocolate chip + butterscotch chip combo!!
  • CHEWINESS – Instead of 1 cup sugar + 1 cup brown sugar, try using ½ cup sugar + 1 ½ cups brown sugar. Makes them a bit more chewy!
  • CRISPY-NESS – If you prefer a crispier cookie you’ll need to reduce the moisture content. Try using one of these tips:
    • Bake the cookies for longer at a lower temperature. The cookies will have time to spread out more before they firm up. A thinner cookie will be drier and crispier.
    • Replace the shortening or oil with butter. Butter melts faster causing the cookies to spread more quickly before they firm up. It also contains water which will steam as it bakes causing a drier cookie.
    • Replace the brown sugar with white sugar or corn syrup. Without the moisture contained in brown sugar they will become more dry and crispy.
  • SIZE – Use a mini cookie scoop and bake for less or a larger cookie scoop and bake for longer to change up the size of these delicious cookies.

Chocolate chip cookies on cookie sheet

What makes cookies soft and chewy?

High moisture content makes a soft chewy cookie. If you’re looking for ways to make your favorite recipe a little softer try some of these ideas to retain that moisture:

  1. Bake the cookies for a shorter period of time at a higher temperature.
  2. Replace with a 1-1 ratio the butter with shortening or vegetable oil. This will increase the fat content and cause a softer chewier cookie.
  3. Add 1 Tablespoon of molasses (which is 10% water) or honey to the recipe. Do not add more than 1 TBSP as you do not want to compromise the dough mixture.
  4. Replace with a 1-1 ratio the white sugar with brown sugar. Brown sugar contains molasses.

Chocolate chip cookies on cooling rack

More Tips + Tricks

If you’ve whipped up a batch of dough but aren’t quite ready to make them all you can STORE the dough in an airtight container in REFRIGERATE for 3-4 days.

Chocolate chip cookies are also FREEZER FRIENDLY. Even if your recipe makes more than you eat at a time still make the entire batch. Roll the extra dough into balls and freeze them in an airtight container. When you want to use them simply pull out the desired amount, let thaw, and bake according to the recipe directions.

If you want your cookies to stay soft longer, try adding a piece of bread in your container or Ziploc bag. It helps absorb the air and will help keep the cookies nice and moist.

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Can you tell how much we love this recipe?! It’s the best! We love to change it up, so be sure to check out these other variations of cookies using this recipe as the base. 😉

  • M&M COOKIES – add crushed M&Ms in the dough and whole M&Ms on top! Kids go nuts over these.
  • ROLO COOKIES – add chopped Rolos & Toffee Bits to this dough to add crunch and caramel to these cookies.
  • REESE’S PIECES COOKIES – crushed Reese’s Pieces through out with chocolate chips and more Reese’s Pieces on top.
  • COOKIES N CREAM COOKIES – filled with white chocolate chips + Herhsey’s Cookies N Cream pieces through out!
  • MINT M&M and OREO COOKIES – crushed OREOS and mint M&Ms fill this delicious cookie.

Best chocolate chip cookies on white plate

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Best Chocolate Chip Cookie Recipe

4.99 from 165 votes
Our all-time FAVORITE Chocolate Chip Cookies recipe! These soft, chewy and delicious chocolate chip cookies are perfect for any occasion and truly knock the socks off of anyone who tries them.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 36 cookies
Calories 185 kcal
Author Lil' Luna


  • 1 cup brown sugar
  • 1 cup sugar
  • 1/2 cup butter unsalted
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 3 cups flour all-purpose
  • 2 cups milk chocolate chips


  • Cream butter, oil and sugars in stand mixer (or with hand mixer in a bowl). Add eggs and beat until fluffy.
  • Add baking soda, salt, baking powder, vanilla and flour and mix until incorporated.
  • Fold in chocolate chips, and scoop onto lightly greased baking sheet.
  • Bake at 350 for 8-10 minutes.


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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    My go to chocolate chip cookie recipe! I love that it has both oil and butter! Also, I sub out the milk chocolate chips for semi sweet. So good!

  2. 5 stars
    Such good cookies! I love how she gives the tip to add some more chocolate chips on top after the come out of the over and are still hot!

  3. 5 stars
    These are exactly what the recipe says. THE BEST CHOCOLATE CHIP COOKIES. This is my go to recipe for chocolate chip cookies and everyone thinks they are amazing. I always make sure to add the extra chocolate chips on top to make my cookies look pretty 🤩

  4. 5 stars
    This recipe has replaced the one my mom used growing up. They are THAT good!!! I use half milk and half semi sweet chips. Yum!!

    1. I have a search bar at the top of the home page, where you can search up any recipe or use the recipe box, where you can find all my recipes 😉

  5. 5 stars
    Just made these and I love them. Followed the recipe as printed. Love the flavor and texture. My prior go to was too buttery. The combination of oil and butter gave me the texture and flavor I was looking for.

    1. I don’t have the gram measurement, but you can find a conversion calculator online to get that. I just scoop & shake a little, to get it leveled.

  6. 5 stars
    These are perfect cookies! I made with 1-1/2 c brown sugar and 1 c white sugar; 1/2 c salted butter, 1/2 c butter flavored crisco, lessened the salt to about 3/4 tsp. They stayed pretty much in ball form but SO soft and so far are staying that way. I used about 1/2 the dough then added 1 cup butterscotch chips and it pretty much crumbed apart, so I put it into a pan and made a giant cookie. PERFECT !!! Thank you !!!

  7. 5 stars
    I usually don’t comment on blog recipes but I really gotta say that these are by far the best cookies I’ve ever made (already made regular chocolate chip cookies and one week later white chocolate macadamia). I read through your tips to make them more chewy and they were still chewy 3 days after baking! I’m in love!

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