Classic Soft & Chewy Chocolate Chip Cookies

There’s something magical about a tray of freshly baked chocolate chip cookies. Golden brown edges, soft centers, and melty chocolate chips create a treat that never goes out of style. Whether you’re baking for family, guests, or simply satisfying a sweet craving, this classic chocolate chip cookie recipe delivers bakery-style results right from your kitchen.

These cookies are perfectly chewy in the center, slightly crisp around the edges, and loaded with gooey chocolate chips in every bite—just like the ones pictured above. Let’s dive into this simple yet irresistible recipe.

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (226g) unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 cups semi-sweet chocolate chips
Optional: ½ cup chopped walnuts or pecans

Why This Recipe Works

The combination of white sugar and brown sugar gives these cookies the perfect texture. Brown sugar adds moisture and chewiness thanks to its molasses content, while white sugar helps create slightly crisp edges. Softened butter ensures a smooth, creamy dough that spreads evenly during baking.

Using room-temperature eggs helps the ingredients blend better, creating a uniform cookie dough. And of course, generous chocolate chips guarantee rich, chocolatey bites throughout each cookie.

Step-by-Step Instructions

1. Prepare Your Oven and Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and helps the cookies bake evenly without burning on the bottom.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. Mixing dry ingredients separately ensures even distribution of leavening and salt.

3. Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This process usually takes about 2–3 minutes with an electric mixer. Creaming incorporates air into the dough, which helps create a tender cookie.

4. Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The mixture should be smooth and creamy.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture. Mix just until combined—avoid overmixing, as this can make the cookies tough.

6. Fold in Chocolate Chips

Using a spatula, gently fold in the chocolate chips (and nuts if using). Make sure they’re evenly distributed throughout the dough.

Shaping and Baking

Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them about 2 inches apart on the prepared baking sheet to allow room for spreading.

For bakery-style cookies like in the image, press a few extra chocolate chips onto the tops of each dough ball before baking. This gives them that beautiful, chocolate-studded finish.

Bake for 10–12 minutes, or until the edges are golden brown but the centers still look slightly soft. Don’t overbake—the cookies will continue to cook on the hot baking sheet after being removed from the oven.

Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips for Perfect Cookies

Chill the Dough (Optional but Recommended):
For thicker cookies, chill the dough for at least 30 minutes before baking. This helps control spreading and deepens the flavor.

Use High-Quality Chocolate:
The better the chocolate, the better your cookies will taste. Semi-sweet chips are classic, but dark or milk chocolate also work beautifully.

Don’t Overmix:
Overmixing develops gluten in the flour, leading to dense cookies. Mix just until ingredients are incorporated.

Measure Flour Correctly:
Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack the flour, resulting in dry cookies.

Storage Instructions

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container—the cookies absorb moisture from the bread and stay fresh longer.

You can also freeze the cookie dough. Scoop dough balls onto a tray and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes to the baking time.

Variations to Try

Double Chocolate: Replace ¼ cup flour with cocoa powder.
Sea Salt Finish: Sprinkle flaky sea salt on top before baking for a sweet-salty contrast.
Stuffed Cookies: Add a caramel candy or chocolate square inside each dough ball.
White Chocolate Macadamia: Swap semi-sweet chips for white chocolate and add chopped macadamia nuts.

Final Thoughts

Few desserts are as comforting and universally loved as classic chocolate chip cookies. With simple pantry ingredients and easy steps, you can create warm, homemade cookies that rival any bakery. Whether enjoyed with a glass of milk, packed in lunchboxes, or served at gatherings, these soft and chewy cookies are guaranteed to disappear fast.