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A plate of freshly baked chocolate chip cookies piled on top of each other, showing golden-brown edges and visible chocolate chips.
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4.95 from 19 votes

The Best Chocolate Chip Cookies | Soft and Chewy

Soft, chewy, and loaded with chocolate chips, this easy chocolate chip cookies recipe bakes the best thick, bakery-style cookies every time.
Prep Time15 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 16 cookies
Calories: 159kcal

Equipment

Ingredients

  • ½ cup Brown sugar packed
  • ¼ cup White sugar
  • ½ cup Unsalted butter softened
  • 1 large Egg
  • 2 teaspoons Vanilla extract
  • 1½ cups All-purpose flour
  • ¾ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Chocolate chips or less if you prefer
US Customary - Metric

Instructions

  • Cream the butter & sugars: In a large bowl, beat the softened butter with the brown and white sugar until creamy and smooth, about 2 minutes.
  • Add egg & vanilla: Mix in the egg and vanilla until fully combined, scraping the bowl as needed.
  • Add dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix just until combined.
  • Add chocolate chips: Fold in the chocolate chips. If the dough feels soft, chill for 20 minutes.
  • Shape & chill: Scoop the dough onto parchment-lined baking trays, leaving 3 inches between cookies. Chill the scooped dough for 30–40 minutes.
  • Bake: Bake at 350°F (175°C) for 10–12 minutes, until the edges are lightly golden and the centers look slightly soft. Cool before serving.

Video

Notes

  • Why Chill the Dough: Chilling prevents the cookies from spreading too much, giving you thick, chewy cookies with soft centers. If you want extra thick cookies, don’t skip the chill time.
  • Make Ahead: 
    • Refrigerator: Store the dough (covered) for up to 72 hours before baking.
    • Freezer: Freeze scooped dough balls on a tray, then transfer to a bag and freeze for up to 3 months. Bake from frozen, just add 1–2 extra minutes.
  • Butter:
    • Softened butter makes smoother, soft, slightly thicker cookies.
    • Melted butter creates denser, chewier cookies with a crisp edge, but also spreads more. If using melted butter, chill the dough longer.
  • Chocolate Variations: 
    • Use chocolate chips, chunks, or chopped chocolate bars.
    • Try a mix of dark, milk, and semi-sweet.
    • Add ½ cup chopped nuts (pecans/walnuts) for crunch.
  • Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
  • Sugar:
    • More brown sugar = softer, chewier cookies.
    • More white sugar = crispier cookies.
Adjust to your preference while keeping the total sugar amount the same.
  • Fixing Spreading Cookies: 
    • Dough was too warm → Chill longer.
    • Butter was over-softened → Refrigerate dough until firm.
    • Too little flour → Add 1–2 tablespoons flour to the remaining dough.
  • Storage: Store baked cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Calories: 159kcal | Carbohydrates: 16g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 202mg | Potassium: 79mg | Fiber: 1g | Sugar: 11g | Vitamin A: 198IU | Calcium: 16mg | Iron: 1mg