This post may contain affiliate links, see my disclosure policy for details.

Chocolate chip cookies are a dessert staple that is easy to make and is always an instant crowd pleaser any time of the year. By following a few tips and tricks you can have a chocolate chip cookie recipe that comes out amazing every time.

This chocolate chip cookie recipe was the first recipe that anyone had ever asked me for and the first recipe I ever wrote down. It has been tried, tested, and tried again, and again.

Measuring the correct amount of flour to butter, and balancing the combination of different sugars with lots of vanilla took time. All the efforts have created a cookie that has tons of melt-in-your-mouth flavor and is soft and chewy on the inside with a slight crisp on the outside.

Ingredients you will need

All-purpose flour
Salt
Baking soda
Vanilla
2 eggs
Granulated sugar
Light brown sugar
Dark brown sugar
Two sticks of unsalted butter.
chocolate chips or chocolate chunks

A little bit About chocolate chips

You can use any kind of your favorite chocolate chips or chocolate chunks in this recipe. I recommend using dark chocolate chunks. Chocolate chips are formulated to hold their shape when baked. Chocolate chunks melt better and will result in a gooey cookie.

Whether you use milk chocolate, semi-sweet, or dark chocolate in your chocolate chip cookies, all will work well. I recommend using dark chocolate because it balances well with light and dark brown sugars.

Tips for a successful Chocolate Chip Cookie

Use REAL UNSALTED butter. Use unsalted butter to control how much salt is in the cookie. Using a vegetable oil spread or any kind of butter substitute will not work.

Use cold butter and cold eggs. For this recipe, you don’t have to bring your ingredients to room temperature. Using cold butter and eggs will help give a better texture to the cookie.

Don’t Over mix the batter. Overmixing the batter will affect the texture of the cookies.

Make each dough ball the same size. Scoop the dough with an ice cream scoop to make the cookies all the same size so they cook evenly.

Chill the dough before baking. This will help the cookies hold their shape while cooking. The dough is best when it has been chilled all the way through overnight. Keep additional dough chilled in the refrigerator between batches.

Bake on a Parchment-Lined Cookie Sheet. Line the cookie sheet with parchment paper or a reusable baking mat. This way your cookies won’t stick to the pan or burn and makes an easy clean-up.

How long can you freeze the cookie dough ahead of time?

This cookie dough can be frozen ahead of time and will last in the freezer for 3-6 months if sealed airtight. Wrapping in parchment paper or plastic wrap and then placing in a freezer bag will protect the dough from freezer burn. A reusable airtight container works well too.

How long can you chill the cookie dough in the refrigerator?

Cookie dough that is wrapped airtight can be stored for about 3 days in the refrigerator. If you need to keep it longer you may want to stick it in the freezer to prevent bacterial growth.

What is the best way to store chocolate chip cookies?

These cookies can be stored at room temperature in a sealed bag or an airtight container. Keeping them airtight will help preserve their texture. I would say that the cookies will keep well for about a week, but they don’t ever make it that long in this house.

Chocolate Chip Cookie Recipe

Print Recipe

An easy chocolate chip cookie recipe for a cookie that is soft and chewy on the inside and full of melt-in-your-mouth flavor.

Prep Time:5

Total Time:1

Ingredients

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
2 eggs
2 sticks of unsalted real butter
1 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 tbsp vanilla
1 12 oz bag of chocolate chips or chunks or about 2 1/2 cups

Instructions

Line a cookie sheet with parchment paper or a reusable silicone baking mat.
In a medium bowl, mix flour, salt, and baking soda, and set aside.
Place butter and sugars in a mixer bowl and blend on medium just until butter and sugars are blended and smooth.
Add eggs and vanila and give a quick mix.
Slowly add the flour mixture and mix on medium speed until all the flour is incorporated.
Lastly, add the chocolate chips and mix until the chips are mixed evenly.
Place the dough on a piece of parchment or plastic wrap and wrap tightly. Place dough in the refrigerator to chill. (see notes)
Once the dough is chilled pre-heat oven to 350 degrees F. and place the oven rack in the top position.
Scoop chilled dough onto lined baking sheet and place in the oven. Bake for 10-12 minutes (ovens may vary) and bake until the tops are just set and the edges start to brown.
Remove cookie sheet from the oven and place it on top of the stove to cool. Leave the cookies on the cookie sheet for a few minutes to cool and set them before moving them to a cooling rack.
Once cooled, serve immedietely or store airtight at room temperature for up to a week.