The Best Chocolate Chip Cookies You’ll Ever Bake
The Best Chocolate Chip Cookies You’ll Ever Bake are exactly what every cookie lover dreams of. These cookies are soft and chewy with golden edges and packed full of gooey,…
Tip: save now, cook later.The Best Chocolate Chip Cookies You’ll Ever Bake are exactly what every cookie lover dreams of. These cookies are soft and chewy with golden edges and packed full of gooey, melty chocolate chips that hit just the right sweet spot. The perfect balance of crisp and tender makes these cookies easy to eat one after another without feeling too heavy.
I love making these cookies when I want something comforting and simple that everyone will enjoy. One little tip I always follow is to chill the dough before baking — it really helps make the cookies thicker and bring out all the flavors. Plus, it means you can keep a little stash of dough ready in the fridge for whenever a cookie craving hits.
These cookies are fantastic fresh out of the oven, but they also stay soft for days if you store them in an airtight container. I like to enjoy them with a cold glass of milk or even a cup of tea when I want a cozy treat. Baking these never fails to bring a smile, and somehow they always disappear much faster than I expect!
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt in your cookies. Softened butter is easier to cream with sugars, creating that fluffy texture. If you want a dairy-free option, try vegan butter or coconut oil, but the flavor will shift.
Sugars: Combining granulated and light brown sugar balances sweetness and chewiness. Brown sugar adds moisture and a slight caramel note. If you don’t have light brown sugar, dark brown is fine for a richer flavor.
Chocolate: High-quality dark or semisweet chocolate chunks make a big difference. I like to use chunks because they melt into gooey pockets. You can swap chips for chunks or even chopped chocolate bars.
Flour and Leavening: All-purpose flour is standard here. The mix of baking soda and baking powder helps cookies rise just enough while keeping a nice texture. Don’t skip the baking powder—it works with soda to give that perfect puff.
How Do You Get Thick, Chewy Chocolate Chip Cookies Without Spreading Too Much?
One key trick is chilling the dough before baking. It firms up the butter and slows spreading. Here’s what helps:
- After mixing, wrap the dough and chill for at least 30 minutes, ideally 1 hour.
- Use softened, not melted butter when creaming—it traps air for lift but won’t cause excessive spread.
- Drop dough balls spaced out to allow room for spreading.
- Bake until edges turn golden but centers are still soft; cookies will set as they cool.
Following these steps leads to cookies that are thick, with crisp edges and soft centers—just how chocolate chip cookies should be!
Equipment You’ll Need
- Large mixing bowl – roomy enough to mix your dough easily without spills.
- Electric mixer or hand mixer – makes creaming butter and sugars quick and smooth.
- Measuring cups and spoons – for accurate ingredient amounts to get perfect texture.
- Cookie scoop or spoon – helps size your cookies evenly so they bake evenly.
- Baking sheets – flat and sturdy for even baking; I recommend using parchment paper or silicone mats to prevent sticking.
- Wire cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a crunchy nutty twist that pairs well with sweet chocolate.
- Try white chocolate chips or a mix of white and dark chocolate for a different sweet flavor.
- Mix in a teaspoon of cinnamon or a pinch of espresso powder to deepen the cookie’s flavor.
- Swap half the all-purpose flour for whole wheat flour to add a subtle nuttiness and more fiber.
The Best Chocolate Chip Cookies You’ll Ever Bake
Ingredients You’ll Need:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups high-quality dark or semisweet chocolate chunks or chips
How Much Time Will You Need?
You will spend about 15 minutes preparing the cookie dough and an additional 10-12 minutes baking each batch. For the best flavor and texture, plan to chill the dough for 30 minutes to 1 hour before baking. Cooling the cookies after baking takes about 5 minutes on the baking sheet, then additional time to cool completely on a wire rack. Overall, about 1 to 1.5 hours including chilling and baking.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets
First, preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
2. Mix the Dough
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy—this usually takes 3 to 4 minutes. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mix to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix because that can make the cookies tough.
4. Add Chocolate
Fold the chocolate chunks or chips evenly into the dough with a spatula, so every cookie will have lots of melty chocolate.
5. Chill the Dough
For best results, cover the dough and chill it in the refrigerator for at least 30 minutes to 1 hour. This step helps the cookies keep their shape and boosts flavor.
6. Scoop and Bake
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake in your preheated oven for 10 to 12 minutes, or until the edges are golden and the centers still look soft.
7. Cool and Enjoy
Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then transfer them to wire racks to cool completely. Serve them fresh with a glass of cold milk, or store them in an airtight container to keep them soft and chewy for up to a week.
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter rather than frozen or melted. Softened butter creams well with sugar, creating a light, fluffy texture that helps your cookies rise and stay tender. If you only have frozen butter, thaw it in the fridge overnight and let it come to room temperature before starting.
Is It Okay to Skip Chilling the Dough?
You can skip chilling, but chilling the dough really helps thickens the cookies and enhances the flavor. If you’re short on time, chill for at least 30 minutes, but an hour is ideal. Without chilling, your cookies may spread more and be thinner.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to one week. To keep them soft, place a slice of bread in the container — it helps maintain moisture. If you want longer storage, freeze the cookies in a sealed bag for up to 3 months.
Can I Substitute Chocolate Chips with Other Add-ins?
Absolutely! You can swap chocolate chips for chunks, chopped chocolate bars, or even white chocolate. Feel free to add nuts, dried fruit, or a sprinkle of sea salt on top for extra flavor.