The BEST Chocolate Chip Cookies

It’s an iconic dessert for good reason, not to be dismissed because of its simplicity. My easy recipe creates cookies that are the perfect blend of chewy and crisp, with pockets of gooey melted chocolate throughout. The best part is they’re seriously budget-friendly and so easy to whip up, I promise!

And not to mention, these classic chocolate chip cookies are entirely nut-free and easily made dairy-free with a few simple swaps. All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

“Turned out terrific! Even added the salt at the end.

Went for chewy cookies, 8 mins they were puffed up pretty high, but had golden edges. Took them out and on the cooling rack fell looking just like the pictures (trust the process).’ A

easy homemade chocolate chip cookies This is the cookie recipe that I whip up whenever my family’s craving something sweet but not messy. (I love a messy dessert once in a while, but when I need a quick, stress-free treat, these cookies are it!) It’s super easy to “clean as you go” when you’re making these, and you can even make extra dough and freeze it for later. I’ve got this recipe memorized now; that’s how often we make these café-quality chocolate chip cookies at home.

Don’t worry if you’ve never made cookies before. I’ve made this recipe as easy as possible, so everyone from first-time bakers to seasoned home chefs can make the best chocolate chip cookies on their first try.

The ingredients are basic pantry staples, which are easily found at any grocery store, and there aren’t any complicated techniques involved. You really can’t go too wrong with this recipe! I’ve also included baking instructions for a chewy, crisp, or bakery-style cookie so you can make them exactly how you like.

And because this recipe makes 30 cookies(!) using a 1 oz cookie scoop, you can easily make an entire batch for under $5. Much cheaper than buying a box from the store! 😉

How to Make Chocolate Chip Cookies Step-by-Step Photos

Cream butter and sugars together: Preheat oven to 350°F and gather ingredients. Add 1 stick softened salted butter, ½ cup granulated sugar, and ¾ cup light brown sugar to a large mixing bowl.

Cream butter and sugars together with a hand mixer on medium speed. Add 1 egg and 1 tsp vanilla extract to the creamed sugar and butter and beat with a hand mixer until combined, barely a minute or so. In a separate bowl, whisk together dry ingredients, 1 ½ cups flour, ½ tsp baking soda, and ½ tsp salt.

Add half of the dry mixture to the wet mix bowl and mix with hand mixer until consistent. Then, add the remaining dry ingredients and mix until dough forms.

Fold in 1 cup of chocolate chips by hand. Scoop out dough: Using a cookie scoop, scoop out dough onto a parchment-lined cookie sheet, I was able to fit 12 per sheet. Push some extra chocolate chips into your cookie dough balls before baking.

This is optional, but it helps them bake up super pretty with visible chocolate chips on top. Bake cookies: Bake for 8 minutes or until the edges are just barely golden.

Remove from oven and let cool for a perfectly chewy cookie. If you like your cookies a little crispier, leave in for up to 11 minutes.

If you want a larger “café style” cookie, combine 2 scoops and roll them into a ball by hand. You can fit 6 cookies per sheet if you up the size.

Bake time for larger cookies increases to 14 minutes. Optional step: When you remove the cookies from the oven, you can sprinkle a little extra sea salt on top while they’re still hot. I highly recommend it!

Storage Instructions

This recipe makes a LOT of cookies (the more the merrier, in my opinion!) So there’s a very good chance you’ll have some leftovers. Once fully cooled, I store mine in an airtight container for 3-5 days.

You can also freeze them in a freezer-safe container for up to 3 months. Just thaw at room temperature before enjoying!

This tasty chocolate chip cookie recipe is perfect for making ahead of time and freezing for later. Follow the recipe up to step 8, and pop the baking tray into the freezer rather than the oven.

Let the dough balls flash-freeze for an hour, then place them into a freezer container or bag. The cookie dough can be stored in the freezer for up to 2 months. I’d thaw the dough at room temperature before baking to ensure it bakes evenly.