Everyone has their idea of the perfect chocolate chip cookie, but this recipe truly lives up to the title: chewy centers, crispy golden edges, and loaded with melty chocolate chips. These cookies strike that magical balance between sweet and salty, soft and crisp, rich and just plain comforting.

This recipe is incredibly simple and uses basic pantry staples—but don’t let that fool you. What you get in return is a batch of cookies that’s bakery-worthy and better than any store-bought version. Whether you’re baking for a party, packing a lunchbox treat, or just want to fill your kitchen with the smell of fresh cookies, this recipe delivers every time.

In Part 1, we’re going to walk through the ingredients and early prep steps to get your dough perfectly mixed and ready for baking. This is your go-to guide for creating the best chocolate chip cookies you’ve ever made—so let’s dive in.

INGREDIENTS YOU’LL NEED

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sugar (packed)
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 2 cups semisweet chocolate chips
• Optional: 1 cup chopped walnuts or pecans

This recipe makes about 2 dozen cookies, depending on the size of your scoops. It’s easily doubled if you’re baking for a crowd—or want to freeze some dough for future cravings.

STEP 1: PREHEAT THE OVEN

Set your oven to 350°F (175°C) and line your baking sheets with parchment paper. This helps prevent the bottoms from overbaking and makes cleanup a breeze.

STEP 2: CREAM TOGETHER THE BUTTER AND SUGARS

In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2–3 minutes with a hand mixer or stand mixer.

This step is essential—it creates the base of your dough and gives your cookies that soft, chewy texture.

STEP 3: ADD EGGS AND VANILLA

Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract. The eggs help bind everything together, and the vanilla enhances the rich flavor of the cookies.

STEP 4: MIX DRY INGREDIENTS SEPARATELY

In another bowl, whisk together the flour, baking soda, baking powder, and salt. Mixing the dry ingredients separately ensures even distribution and prevents any clumping when you add them to the wet mixture.

STEP 5: COMBINE WET AND DRY MIXTURES

Gradually add the dry mixture into the wet ingredients, stirring until everything is just combined. Don’t overmix—just make sure there are no streaks of flour left.

FOLDING, SCOOPING, AND BAKING YOUR PERFECT COOKIES

Now that your dough is prepped and ready, it’s time to add the star of the show—those rich, melty chocolate chips—and get these cookies baking. This part is all about shaping, spacing, and timing just right to make sure your cookies come out perfectly soft in the center with golden, crisp edges.

Whether you’re a seasoned baker or trying your hand at homemade cookies for the first time, these next steps will set you up for sweet success.

STEP 6: FOLD IN THE CHOCOLATE CHIPS (AND NUTS IF USING)

Gently fold in the 2 cups of semisweet chocolate chips until they’re evenly distributed throughout the dough. If you’re adding 1 cup of chopped walnuts or pecans, now’s the time to mix those in as well.

This is where the cookie dough starts to look irresistible. Feel free to sneak a little taste—no judgment here.

STEP 7: SCOOP THE DOUGH ONTO A BAKING SHEET

Use a tablespoon or cookie scoop to portion out the dough and drop it onto your parchment-lined baking sheets. Leave about 2 inches of space between each cookie, as they will spread slightly during baking.

If you want a bakery-style finish, press a few extra chocolate chips on top of each dough ball before baking. This gives each cookie that picture-perfect look.

STEP 8: BAKE TO GOLDEN PERFECTION

Place your baking sheet in the preheated 350°F (175°C) oven and bake for 10 to 12 minutes, or until the edges are golden brown and the centers still look slightly soft. The cookies will continue to cook slightly on the hot baking sheet as they cool.

Avoid overbaking if you want that soft, chewy center—this is key to getting that ideal texture.

STEP 9: COOL AND TRANSFER

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This helps them firm up just enough to hold their shape while still staying soft and gooey inside.

At this point, your kitchen probably smells like heaven, and if you’ve managed to wait this long without grabbing one, now’s your moment.

HE BEST CHOCOLATE CHIP COOKIE RECIPE EVER: FAQ AND FINAL THOUGHTS

You’ve mixed, scooped, baked, and cooled—and now it’s time to enjoy what we proudly call the Best Chocolate Chip Cookie Recipe Ever. These cookies check every box: crispy edges, soft and chewy centers, and the perfect balance of sweet chocolate and rich buttery dough.

Before you polish off the last batch (or save a few for later), let’s go over some of the most common questions about baking, storing, and customizing these irresistible cookies.

1. Can I freeze the cookie dough?
Yes! Portion out the dough into balls and freeze them on a baking sheet. Once solid, transfer to a freezer-safe bag or container. When ready to bake, place frozen dough balls on a baking sheet and bake as usual, adding 1–2 minutes to the bake time.

2. What if I only have salted butter?
No problem. Just reduce the added salt in the recipe to ½ teaspoon. This balances the salt content and won’t throw off the flavor.

3. Can I use different types of chocolate?
Absolutely. You can swap semisweet chocolate chips for dark chocolate, milk chocolate, or even white chocolate chips. A combination of two types also works well for a richer flavor.

4. How do I keep my cookies soft?
Store them in an airtight container with a slice of bread. The moisture from the bread helps keep the cookies soft for several days.

5. Can I make these cookies smaller or larger?
Yes! For smaller cookies, reduce baking time to about 8–9 minutes. For larger bakery-style cookies, scoop about 3 tablespoons of dough per cookie and bake for 13–15 minutes, watching the edges for doneness.

6. How long do these cookies stay fresh?
Stored properly in an airtight container, these cookies stay fresh and soft for up to one week at room temperature. They also freeze well for up to 3 months.

7. Do I need to chill the dough?
It’s not required, but chilling the dough for 30–60 minutes can help prevent the cookies from spreading too much and can deepen the flavor. If you have the time, it’s a great optional step.

CONCLUSION: YOUR GO-TO COOKIE RECIPE FOR LIFE

This chocolate chip cookie recipe is one of those tried-and-true bakes you’ll come back to again and again. It’s simple, classic, and unbelievably satisfying. Whether you’re baking for a celebration, a school bake sale, or just because you’re craving something sweet, these cookies never disappoint.

They’re also endlessly customizable—swap the chips, add your favorite mix-ins, or turn them into cookie sandwiches with a scoop of vanilla ice cream in between. However you enjoy them, one thing is for sure: these cookies are going to be a staple in your baking rotation.

Tried it and loved it? Let us know how yours turned out! Did you go classic, add a twist, or make them jumbo-sized? Drop a comment and share your cookie baking tips or personal touches.

Here’s to warm cookies, cold milk, and the best homemade treat you’ll ever bake. Enjoy!

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