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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. ๐Ÿ˜‰

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. ๐Ÿ˜‰

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 youโ€™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 youโ€™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 youโ€™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. ๐Ÿ˜‰

  • 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 ยฝ cup butter plus ยฝ 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 350ยฐF. 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 9โ€“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 ยพ cup and make dough as directed above through Step 3. Fold in ยฝ 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 375ยฐF 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 Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ 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. Maz says:

    I’m baking these cookies for a birthday celebration, and I am eager to make them as perfect as possible! With that said, which would be preferred: light brown sugar or dark brown sugar? I’ve been baking for about a year, so I’m still only a bit of a beginner. Thank you! xx

    1. Lil' Luna says:

      They would be a hit! I always use light brown sugar, unless it says otherwise. Hope that helps & good luck!

  2. Lisa says:

    5 stars
    With a medium cookie scoop, I found I had to cook these for 12 minutes. Otherwise they were raw dough inside. They tasted just okay. I don’t like the vegetable oil flavor in there. Next time will try with all butter…just afraid that will lead to them being not as soft when fully cooled.

  3. Shelly says:

    5 stars
    Great recipe, great cookie. Stuck with your ingredients and didn’t change anything. This is the cookie recipe I’ve been waiting for. Thanks!

    1. Lil' Luna says:

      So happy to hear that! Thanks so much for letting me know! It’s our favorite too!

  4. Tammy says:

    Does the dough need to chill before baking? Also do you bake the dough in balls that flatten as they bake or make disks before baking?

    1. Lil' Luna says:

      No, it does not need to be chilled and I leave it in balls. They will flatten out as they bake ๐Ÿ™‚ Enjoy!

  5. lisa says:

    Hi how much dough per cookie do I put on the tray before baking? Thanks

    1. Lil' Luna says:

      I have a cookie scooper or you could use a spoonful to make the perfect size. Hope that helps! Thanks!

  6. Kelly says:

    5 stars
    My favorite to make! I use GF flour and they are still amazing

    1. Lil' Luna says:

      Yay!! That’s good to know, thank you for sharing!!

  7. linda says:

    Do I grease the pan first ?

    1. Lil' Luna says:

      Only if you need to. I use non-stick pans, so I don’t need to, but you may. Hope that helps!

  8. Ashley Walker says:

    5 stars
    Yummy! This recipe was awesome! Only thing I did differently was cook the cookies for 10-11 minutes. Plus I used half white chocolate chips and half milk chocolate chips. Delicious!

    1. Lil' Luna says:

      Oh, I love white chocolate chips, too! Thanks so much for sharing and trying these!!

  9. Deanne says:

    I’ve been baking cookies for years. Seriously the best cookie EVER! Made 3 batches and turns out EVERY SINGLE TIME!!

    1. Lil' Luna says:

      That’s why I LOVE it!!! Thanks so much for sharing!!

  10. Elizabeth says:

    5 stars
    These were absolutely amazing. I brought them to work and everyone loved them. Thanks for the recipe!

    1. Lil' Luna says:

      Yay!!! I’m so glad ๐Ÿ™‚ Thank you for sharing!!