Chocolate Chip Cookies

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If you’re looking for Perfect Chocolate Chip Cookies, this recipe is the answer. Crunchy on the outside, and chewy and soft in the center!

Be sure to give my Rice Krispie Treat recipe a try if you’re looking for another PERFECT dessert idea! Use this homemade dough to make Oreo Stuffed Cookies!

Chocolate chip cookies on baking sheet with parchment paper.
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What makes these the BEST

Every household should have the perfect chocolate cookie recipe somewhere in their recipe box.

Whether you love Toll House cookies or Doubletree cookies, you need to decide which cookie team you’re on.

And the only way to find out? Keep on baking. Trial and error.

That’s exactly how I stumbled upon these. Trying to figure out if I should use Crisco or butter, melted or softened, etc etc etc.

These chewy chocolate chip cookies have the perfect texture. With a crisp out coating and chewy center, I have found MY perfect cookie.

Take these cookies a step further and dunk them in chocolate…like I did with these Double Chocolate Chip Cookies!

Everyone has a favorite cookie, here’s why these are the best:

  • Chilling the dough is optional!
  • One bowl (no mixing dry ingredients first in a separate bowl)
  • Bursting with chocolate chips!
  • BIG cookies!

Using this favorite cookie, we added some freeze dried strawberries to make a new version. Our strawberry chocolate chip cookies are a huge hit and ready in minutes!

Ingredient Notes

Ingredients needed to make chocolate chip cookies.

Butter– we use unsalted in this cookie recipe, but you can swap for salted butter. We actually LOVE chocolate chip cookies with that extra salt!

Brown sugar and granulated sugar– a combo of sugars will give you the chewy texture you love!

Extract– Two big teaspoons of vanilla extract in my cookies. You’ll love the added flavor! Learn how to make vanilla extract at home with my simple recipe!

Chocolate Chips- you’ll want to pack your cookies with chocolate! That’s what gives them their gooey flavor. We use semi-sweet morsels, but if you really want to impress, use the mini size chips!


Step by step photo showing how to make chocolate chip cookies.
  1. PREP- Preheat oven to 350F. Line a cookie sheet with parchment paper. Set aside.
  2. Mix Wet Ingredients- In a large mixing bowl, combine butter and sugar. Cream these together for about 2 minutes, until fully blended. Add in eggs and vanilla extract.
  3. Add Dry ingredients- Add in flour (be sure you know how to measure flour correctly), salt, and baking soda. Beat JUST until fully combined. Fold in chocolate chips.
  4. Bake- Using a 3 Tablespoon scoop, drop onto parchment paper lined baking sheets about 2 inches apart. Bake for 11-13 minutes, until outside of cookie is lightly browned.
  5. Remove from oven and allow to cool several minutes on baking sheet. Remove and cool completely on wire rack. The number of cookies is determined by the size scoop you use. I prefer these to be larger…which yields about 2 dozen cookies.

PRO TIP: For maximum flavor and chewiness, I do recommend chilling the dough for 24 hours. While it’s hard to plan that far in advance, if you can do it, I encourage you to try.

Freeze Cookies. Use my tips on how to freeze cookie dough for later.

Chocolate chip cookies with a bite removed and melty chocolate.

Recipe FAQs

How do you freeze cookie dough?

Drop cookie dough balls onto parchment paper and freeze for 20 minutes. Then take firm cookie dough balls and place in ziploc bag. Freeze until ready to bake. You can bake these from frozen, but add on a few extra minutes to your bake time. ENJOY.

Can you freeze baked cookies?

Yes! After cookies have cooled, slide into a ziploc bag or airtight freezer safe container. Freeze for up to 30 days.

How do you make chewy chocolate chip cookies?

Use brown sugar! Store cookies with a slice of white bread to keep them soft and chewy!

Chocolate chip cookies stacked on a wire rack.


Whether you like a classic chocolate chip cookie or one fully loaded, this basic cookie dough has lots of stability for all your favorite mix-ins.

  • Morsels: swap out the chocolate chips for peanut butter morsels, white chocolate chips, dark chocolate chunks, or anything in between.
  • Candies: you can’t go wrong by adding some toffee bits, M&M’s, chopped rolos, peanut butter cups, or whatever candy you love to this cookie dough.
  • Nuts: walnuts go great in chocolate chip cookies. You could also try macadamia nuts with white chocolate chips!
  • Anything else? Add in craisins, raisins, shredded coconut. The sky is the limit here! A handful of colorful sprinkles for a festive party treat!
  • Caramel- stuff these cookies with caramel like I did with my Caramel Chocolate Chip Cookies!
Chocolate chip cookies on a wire rack.

More Easy Desserts

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Chocolate Chip Cookies

4.77 from 84 votes
By: Aimee
If you're looking for Perfect Chocolate Chip Cookies, this recipe is the answer. Crunchy on the outside, and chewy and soft in the center
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 24 large cookies


  • 1 cup unsalted butter softened
  • 1 ½ cups light brown sugar packed
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoons kosher salt
  • 1 ½ teaspoons baking soda
  • 3 cups semi-sweet chocolate chips divided
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  • Preheat oven to 350F. Line cookie sheets with parchment paper.
  • In a large mixing bowl, combine butter and sugars for about 2 minutes, until fully blended. Add in eggs and vanilla and beat until well mixed.
  • Add in flour, salt, and baking soda. Beat JUST until fully combined. Fold in 2 cups chocolate chips.
  • Using a 3 Tablespoon cookie scoop, drop onto parchment paper lined baking sheets about 2 inches apart. Press some of the reserved chocolate chips into the top of the cookies (I do about 7-8 chips).
  • Bake for 11-13 minutes, until outside of cookie is lightly browned. Remove from oven and allow to cool several minutes on baking sheet. Remove and cool completely on wire rack. The number of cookies is determined by the size scoop you use. I prefer these to be larger…which yields about 2 dozen cookies.


  • Chilling the Dough- I love the texture and flavor when you chill the dough for 24 hours. HOWEVER, it's not mandatory. Sometimes you just can't plan that far in advance!
  • Use my homemade vanilla extract recipe for delicious flavor!



Serving: 1cookie, Calories: 296kcal, Carbohydrates: 41g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Cholesterol: 36mg, Sodium: 144mg, Fiber: 2g, Sugar: 27g
Course: Cookies
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on March 9, 2022

Comments & Reviews

  1. I made your cookies

    What Happened? My cookies spread across the entire cookie sheet, leaving a hardened crust

    across the whole cookie sheet. We couldn’t eat any of it. I checked the exp. dates of the ingredients.They were ok.
    Could you give me your opinion?
    Although I haven’t made them for a while, this has never happened. Boo Hoo…….
    Kathy Reilly

    1. My first question when this happens is what brand of butter are you using?
      Are you sure you added the correct amount of flour?

  2. Hi! Curious to know if the recipe is suppose to have 1 1/2 teaspoons of baking soda and no baking powder? The cookies spread quite a bit even after chilling so I wanted to make sure I was reading the recipe accurately. Thanks!

  3. I want to make this recipe but I don’t have vanilla extract so will the cookies be ruined if I don’t use vanilla extract?

    1. Vanilla adds a lovely depth of flavor. The cookies will still taste good though. But you’ll love them even more with vanilla.

  4. I am not one to sit down and write a review. For a few years, I have been trying different chocolate chip cookie recipes. If you are reading these reviews. Stop. Pull out the eggs and butter. Make the cookies and enjoy. I did not have light brown sugar. I did use dark brown and no chill. Still amazing. Anyways. . . Got to go and make more.

  5. I followed your link from your almond bar cookie recipe. You said that almond extract is your secret ingredient in your chocolate chip cookie recipe. There is no almond extract in this recipe 🤷🏼‍♀️

    1. Hi Karla, I used to add 1/2 teaspoon to 1 teaspoon of almond extract to my cookie recipe, however people had mixed reviews (we still love it that way at our house).

  6. 5 stars
    These cookies are a hit! Definitely saving this recipe. At first I thought it was alot of chocolate chips, but its the perfect amount.

  7. Made these for our Christmas cookies and they were so delicious! Probably the best thing I’ve ever made! Thank you for this recipe!

      1. I refrigerated the dough, but it was way too hard to scoop or form balls after sitting out at room temperature for an hour. I’m wondering if I should have scooped them into balls before placing in the fridge. I have put the mixing bowl in another bowl of warm water just to cut chunks out to roll into a ball. Ugh!!

  8. 5 stars
    Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

  9. Aimee, did you ever make CCC with Crisco many many years ago before they changed the whatever it was, maybe trans fat? That gave my CCC the best texture and chewiness. Since then I have searched, researched and tried so many recipes. To date have not found “the one”. I will try this recipe though. I need to tell you a true story: my grandfather had a Men’s and Ladies’s clothing store here in south Florida, a winter customer was Ruth Wakefield, the lady who invented the CCC and sold her recipe to Nestles. She would always bring CCC into the store when she shopped. My Mother always helped her and asked her why her CCC was a bit different than the Nestle’s recipe, which at the time was probably the only CCC recipe around. Ruth told her that she didn’t give them her entire recipe. She added 1 teaspoon of water for every 6oz, of chocolate chips used in a recipe. Aimee, you should try this and see if you like it. I will try this recipe, thank you.

  10. Thank you for this wonderful recipe. I followed your recipe faithfully and tried baking a few in my electric oven, they were delicious! The remainder I froze and have been baking a few each evening in my Ninja Foodi Toaster Oven. They come out even better baked there. They freeze so wonderful and fresh baked cookies are always the best! Thank you! New favorite recipe.

  11. 5 stars
    I made these with my son yesterday, after hunting for a recipe that uses only shortening, no butter since that’s all we had on hand at the moment. We made them exactly as written, except we accidentally added baking powder instead of baking soda (we got to giggling and got distracted and I messed that part up!) BUT we realized our mistake, so we added the baking soda too, and crossed our fingers… they turned out BEAUTIFULLY!! Perfectly crispy-chewy and gorgeous, not to mention delicious! We printed off the recipe, my son wrote on it “Mom + Grayson’s favorite cookies” on it, and into safe keeping it went for many future uses. Thank you for this moment with my son and for the perfect cookie recipe!!

  12. This is a great CCC recipe! It will definitely be going in my recipe box! I must confess, nothing but Toll House CCC’s could ever be my #1, they are and always will be my first love. But this is a very close second place. Due to my dairy allergy. I made a sustitution of water in place of the skim milk. I don’t know if Crisco butter flavor has any actual dairy in it, but all I had was regular Crisco, so I used that. I used semi-sweet dairy free chocolate chips, and added a cup of chopped walnuts. Since my light brown sugar was an unusable ROCK…I had to use dark brown sugar. None of these substitutions affected how great the cookies turned out. I could barely let them cool on the rack, and inhaled 3 in a row! Thanks for a great recipe! I look forward to trying more of your recipes. 🙂

  13. 5 stars
    I’m a better cook than I am a baker and this was super easy and omg heaven in your mouth! My 5 yr old approves!! Stop reading the comments and go make this!

  14. Brown sugar makes cookies moister and chewier than does white sugar. That’s because it contains molasses (about 10 percent molasses for light brown sugar and 20 percent for dark brown sugar). The molasses adds moisture and, because it’s slightly acidic, causes the proteins in cookie dough to firm up faster, creating a chewier texture.

4.77 from 84 votes (78 ratings without comment)

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