This chocolate chip cookie recipe creates the perfect combination of crisp edges and soft, chewy centers with rich, melty chocolate in every bite. It’s quick, simple, and tastes just like the ones from a bakery.

The Best Chocolate Chip Cookie Recipe Ever

Why You’ll Love This Recipe

I love how easy this recipe is to make, and how every batch turns out consistently delicious. There’s no need to chill the dough, and I always get those dreamy golden edges with soft middles. The flavor is balanced with just the right amount of sweetness, and I can whip it up fast for any occasion—or no occasion at all.

ingredients

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

Unsalted butter, softened
Granulated sugar
Light brown sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Chocolate chips or chunks

directions

Preheat the oven to 375°F (190°C).
Cream the softened butter with both sugars until the mixture is fluffy.
Mix in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, combine flour, baking soda, and salt. Gradually add to the wet ingredients.
Fold in the chocolate chips or chunks evenly.
Scoop dough into balls (about 2 tablespoons each) and place them on a lined baking sheet.
Bake for 8 to 10 minutes, until the edges are golden and the centers still look soft.
Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool.

Servings and timing

Servings: About 36 cookies
Prep Time: 10 minutes
Bake Time: 8–10 minutes per batch
Total Time: Around 30 minutes

Variations

I sometimes use browned butter for a deeper, nutty flavor.
Swapping out half the chocolate chips for chopped walnuts or pecans adds a satisfying crunch.
When I want to save time later, I freeze dough balls to bake fresh cookies on demand.

storage/reheating

I keep the baked cookies in an airtight container at room temperature for up to 5 days. To enjoy them warm again, I reheat them in a 300°F oven for a few minutes. If I freeze the dough, I bake straight from frozen and just add a couple extra minutes to the baking time.

FAQs

How do I get that gooey center?

I take the cookies out of the oven when the edges are set but the centers still look a little underbaked. They finish baking as they cool on the tray.

Can I freeze the cookie dough?

Yes, I freeze the scooped dough balls on a tray, then transfer them to a sealed bag. They bake up beautifully from frozen.

How long do these cookies stay fresh?

Stored in an airtight container, they stay soft and tasty for about 4 to 5 days. I like to refresh them in the oven for a just-baked feel.

Can I add different mix-ins?

Definitely. I’ve added peanut butter chips, toffee bits, even dried fruit. It’s a great base recipe for experimenting.

Can I halve the recipe?

Yes, I often cut the recipe in half when I want a smaller batch. Everything scales down easily.

Conclusion

These cookies never fail me. They’re simple, fast, and incredibly satisfying. Whether I’m baking for a party or just for myself, they’re always a hit. I love how customizable they are, and they’ve become my staple go-to treat.