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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.

Chocolate chip cookies on plate
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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 taste is AMAZING!!

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 process pic

How to make

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 (at room temperature), oil, large 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. Preheat oven to 350.

CREAM. Begin by creaming butter and sugars (brown and granulated sugar) in a stand mixer. Add eggs and mix on low speed until fluffy.

DRY INGREDIENTS. Add the remaining ingredients – baking soda, baking powder, salt, vanilla extract and flour and. Mix until combined and then add chocolate chips (we like to do a mix of milk chocolate and semisweet chocolate chips). Scoop cookie dough balls 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 9-11 minutes and let cool on cookie racks or wire racks. Voila – the best chocolate chip cookies!!

Cookie dough in Kitchen-Aid

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 1/2 cup sugar + 1 1/2 cups brown sugar. Makes them a bit more chewy!
  • DRY-NESS – DO NOT pack your flour. Fluff flour and then spoon into measuring cup making sure to level off before adding to your cookie dough. Any more than 3 cups is too much flour and will make the dough too dry.
  • 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.
Cookie dough rolled in balls and topped with chocolate chips

What makes cookies soft + 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 cookie sheet

More Tips + Tricks

How to store? 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.

How to freeze? 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 chocolate chip cookie 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.

How to keep cookies soft? 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.

So Easy to Change Up!

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.

You can also easily change up this cookie recipe with the kinds of chocolate chips or chocolate chunks – milk chocolate chips, semi-sweet chips, dark chocolate chips, caramel chips, white chocolate chips.

You can also add sprinkles or even sprinkle the cookies with sea salt when they’re fresh out of the oven for more flavor.

Homemade chocolate chip cookie recipe picture
4.99 from 328 votes

Best Chocolate Chip Cookies Recipe

By: Lil’ Luna
These best chocolate chip cookies are soft, chewy, and delicious – perfect for any occasion. They're our all-time FAVORITE!
Servings: 36 cookies
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes

Ingredients 

  • 1 cup unsalted butter softened (or ½ cup butter plus ½ cup vegetable oil)
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups chocolate chips semisweet, milk, dark or a mix

Instructions 

  • Preheat the oven to 350°F. Lightly grease a baking sheet and set aside.
  • In a stand mixer (or with a hand mixer in a large bowl), cream butter and both sugars. Add eggs and beat until fluffy.
  • Add flour, baking soda, baking powder, salt, and vanilla, and mix until incorporated.
  • Fold in chocolate chips. Use a medium cookie scoop to scoop dough, roll into balls and place onto the prepared baking sheet.
  • Bake for 9–11 minutes.
  • Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.

Video

Notes

Variations: These cookies are so easy to change up based on the add-ins and chips used. Other variations include:
o M&M Cookies: Decrease sugar to ¾ cup and make dough as directed above through Step 3. Fold in ½ cup chopped M&Ms. Chill dough for 1 hour. Use a medium cookie scoop to scoop dough, roll into balls and place on the prepared baking sheet. Top with whole M&Ms and bake at 375°F for 7-8 minutes.
o Cookies & Cream Cookies: Add 1 cup white chocolate chips and 1 cup crushed Oreos to the dough before scooping, rolling and baking.

Nutrition

Serving: 1cookie, Calories: 182kcal, Carbohydrates: 26g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 108mg, Potassium: 36mg, Fiber: 1g, Sugar: 18g, Vitamin A: 193IU, Vitamin C: 0.1mg, Calcium: 26mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About Kristyn

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!

So Easy & So Yummy

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4.99 from 328 votes (85 ratings without comment)

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540 Comments

  1. Jennifer says:

    5 stars
    Thank you for this!! The best I’ve made:)

    1. Kristyn Merkley says:

      Yay!! Thank you for sharing & trying them!

  2. Reneé Kailer says:

    I’m finding that I have to back the cookies longer, in high altitude. I’m in Salt Lake City and it’s about 4500 to 5000 ft high. Have you experienced that? I think that your cookie recipe is the best one I have found. I make about 10 dozen cookies every week and a half. My husband takes them to his volunteering job. They love them.

    1. Kristyn Merkley says:

      I haven’t lived in high altitude, but I know that is the case. I am so glad you like these!! We make them quite a bit, too! Thank you!

  3. Tanya says:

    5 stars
    This has been my go to recipie since I found it several years ago. Just made it again for the millionth time (ok maybe a slight exaggeration) and they are just as good as the first time. I used to live in Salt Lake City and they turned out well that high above sea level. Now I’m in Las Vegas and they are still just as perfect. I’ve never seen a recipe do that transition so well. Thank you so much for sharing it!

    1. Kristyn Merkley says:

      You are so welcome!! This is our favorite & go-to recipe! Thank you so much!

  4. Audrey says:

    5 stars
    These are amazing! My whole family thanks you for sharing this recipe.

    1. Kristyn Merkley says:

      They are so welcome!! They are our favorite! Thank you for giving them a try!

  5. Patricia Vestal says:

    5 stars
    Amazing !!! My husband said he wishes I hadn’t made so many because he can’t stop eating them ! I made sure to stash some for myself !!! Thank you.

    1. Kristyn Merkley says:

      LOL!! That’s a good sign 🙂 Yes, I like to give some away, so I’m not doing the same! Thank you!

  6. Becky Maurice says:

    5 stars
    These cookies are amazing!!! I used sea salt caramel baking chips instead of chocolate chips. Delicious!!!

    1. Kristyn Merkley says:

      YUM!! I bet they were 🙂 Thanks for sharing!

  7. Theresa says:

    I just made these and for some reason they came out cracked and had an odd after taste. I’m a super novice baker so I’m wondering what I messed up along the way! Any advice?

    1. Kristyn Merkley says:

      Oh, man, I’m not sure? You followed the recipe exactly?

  8. Nadia richardson says:

    How many does it make?

    1. Kristyn Merkley says:

      You could get a few dozen. But, it also depends on how big you make them 🙂

  9. Valerie says:

    5 stars
    These are truly the Best chocolate chip cookies!! I will say, make sure you follow the directions. When it says cream butter and sugars……make sure you cream them. Then beat the eggs in until fluffy….do it. It’s important to mix it. I made the mistake once where I just dumped all the ingredients in the mixer and then scooped them on the cookie sheet and they were terrible! I mean, it was still edible, but you could tell it wasn’t right. I’ve been using your recipe for years that’s why I knew I did something wrong when I tasted the dumped in version. Great lesson learned, follow directions. These are really the best cookies I’ve ever made! I’ve been making cookies for over 25 years and this one is by far superior to any other recipe I’ve made. Thank you so much for sharing. This recipe will go into the recipe books for my kids when they get married or move out.

    1. Lil' Luna says:

      Awe, thank you!! And, I agree..it’s so important to follow directions! These are our favorite chocolate chip cookies!!I’m so glad you like them1 🙂

    2. Elise Harrell says:

      This is my go-to recipe. I typically do 1 cup white chocolate and 1 cup milk chocolate and they are to die for. I want to eat them all. I started taking them to my students when I make them so they don’t all sit in my house staring at me. Love, love, love this recipe!

  10. Naomi says:

    Hi! Just wondering how many cookies this recipe makes 🙂 Thanks!

    1. Lil' Luna says:

      You could get a few dozen to a couple dozen or even more, if you made mini ones. It just depends on how big or small you make them. I hope you enjoy!!