These chocolate chip cookies are everything I’ve ever wanted in a cookie—crispy edges, gooey centers, and packed with rich chocolate flavor. They’re easy to make and perfect for baking year-round. The ULTIMATE Chocolate Chip Cookie!

Why You’ll Love This Recipe

I love how the warm, melty chocolate contrasts with the slightly crisp exterior. The dough is balanced so the cookies rise just enough, creating a soft center that stays tender even when cooled. And as the aroma fills my kitchen, every bite feels like comfort wrapped in nostalgia.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Light brown sugar, packed
Large eggs
Pure vanilla extract
Semi‑sweet chocolate chips (or chunks)

directions

Preheat the oven to 350 °F (175 °C) and line baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy.
Beat in eggs one at a time, then stir in vanilla until fully incorporated.
Gradually add dry ingredients to the wet mixture, mixing until just combined—avoid over‑mixing.
Fold in chocolate chips until evenly distributed.
Scoop dough onto baking sheets (about 1.5 Tbsp per cookie), spacing cookies 2 inches apart.
Bake for 10–12 minutes, until edges are golden but centers still look soft.
Let cookies rest 2 minutes on the sheet, then transfer to a wire rack to cool completely.

Servings and timing

These cookies yield about 24 medium‑sized cookies.

Prep time: 15 minutes
Bake time: 10–12 minutes per batch
Total time: approximately 30 minutes (plus cooling time)

Variations

Chewy Delight: Replace half the granulated sugar with light brown sugar and bake just until edges set.
Extra Chocolatey: Stir in chopped dark chocolate bars along with the chips.
Nuts & Chips: Add chopped toasted walnuts or pecans for crunch.
Sea Salt Finish: Sprinkle a tiny pinch of flaky sea salt on each cookie right after baking.
Oatmeal Combo: Replace ½ cup flour with old‑fashioned oats for heartier texture.

storage/reheating

I store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze cookies in zipped bags for up to 3 months. To reheat, I pop them in a 300 °F oven for 3–5 minutes—bringing back that fresh‑baked warmth.

FAQs

Can I chill the cookie dough before baking?

Yes—I often chill dough for 30 minutes to an hour to keep cookies from spreading too much. You can chill for up to 24 hours for deeper flavor.

Can I use salted butter instead of unsalted?

You can, but I reduce added salt by about 1/4 teaspoon to balance the flavor.

Are these cookies freezer‑friendly before baking?

Absolutely. I portion the dough into balls, freeze on a tray, then transfer to a bag. Bake from frozen, adding a couple of extra minutes to the baking time.

How do I make the cookies extra chewy?

I use a bit more brown sugar than white sugar and underbake them slightly. That chewiness is what I live for.

Can I substitute the chocolate chips with another type of chocolate?

Yes—I love using chopped dark chocolate, milk chocolate, or a mix. White chocolate or peanut butter chips also work well.

Conclusion

I’m always amazed at how a simple cookie can feel so comforting and indulgent. This ultimate chocolate chip cookie recipe delivers on texture and flavor, and it’s easy to make variations based on what I’m craving. Once you try them, they’ll become your new go‑to for any occasion—whether sharing with friends, gifting, or enjoying solo with a glass of milk. Happy baking!