These cookies deliver a classic chew with golden edges, soft centers, and pockets of melty chocolate in every bite. The texture is tender and slightly crisp at the edge, while the middle stays moist and chewy. This recipe is straightforward: no chill time, simple mixing, and common pantry ingredients make it perfect for a quick bake. Sprinkle a little coarse sea salt on warm cookies for a bright finish, or serve them warm with a glass of cold milk or a scoop of vanilla ice cream for a quick dessert. If you want a coffee note, try this espresso chocolate chip cookies recipe for a twist.
Why You’ll Love This Best Chocolate Chip Cookie Recipe – Easy and Chewy Cookies
- Soft, chewy centers with lightly crisp edges every time.
- Uses simple pantry staples and comes together fast.
- No complex techniques—mix, scoop, and bake.
- Flexible: add sea salt, nuts, or different chocolate types (optional).
- Predictable bake time: 9–11 minutes gives consistent results.
- Great for weeknight baking, school lunches, or last-minute guests.
- Easy to scale up or down depending on how many cookies you need.
What Is Best Chocolate Chip Cookie Recipe – Easy and Chewy Cookies?
This is a classic chocolate chip cookie recipe built for ease and reliable chew. It tastes sweet and buttery with rich pockets of semisweet chocolate and a hint of vanilla. The dough is mixed by creaming butter and sugars, then folding in dry ingredients and chocolate chips. You bake the cookies at 375°F (190°C) until the edges turn golden while the centers remain soft. The vibe is comfort food—perfect for weeknights, casual parties, or a cozy afternoon treat.
Ingredients for Best Chocolate Chip Cookie Recipe – Easy and Chewy Cookies
For the Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Optional
- Coarse sea salt for sprinkling
Ingredient Notes (Substitutions, Healthy Swaps)
- Butter: Use unsalted butter as listed. For a slightly firmer cookie, use butter straight from the fridge cut into small pieces and cream slightly longer. For a dairy-free swap, use a stick-style vegan butter and expect slight texture change (optional).
- Sugars: A mix of granulated and brown sugar balances chew and spread. You can replace brown sugar with coconut sugar (1:1) for a less sweet, deeper flavor (optional).
- Flour: All-purpose flour is required for the structure. For a lighter chew, you could try replacing up to 1/4 cup with cake flour (optional).
- Chocolate: Semisweet chips are in the recipe. You can use chopped chocolate bars or a mix of dark and milk chips (optional).
- Eggs & Vanilla: No good egg substitute keeps this exact texture. If needed, use a commercial egg replacer following package directions (optional but expect differences).
Step-by-Step Instructions
Step 1 – Preheat and prepare
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper so cookies don’t stick and cleanup is easy.
Step 2 – Mix dry ingredients
- In a bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt until evenly combined. Set aside.
- Visual cue: the flour mix should look uniform and there should be no visible clumps of baking soda.
Step 3 – Cream butter and sugars
- In another bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until light and fluffy, about 2–3 minutes with a hand mixer or 4–5 with a stand mixer on medium speed.
Step 4 – Add eggs and vanilla
- Add 2 large eggs one at a time, mixing well after each. Stir in 2 teaspoons vanilla extract until smooth.
Step 5 – Combine wet and dry
- Fold the dry ingredients into the butter mixture until just combined. Do not overmix. Then fold in 2 cups semisweet chocolate chips until distributed evenly.
Step 6 – Scoop and bake
- Scoop dough onto prepared baking sheets (use a cookie scoop or tablespoons) and bake for 9–11 minutes until edges are golden and centers remain soft. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Optional: sprinkle warm cookies with coarse sea salt.
- Pro cue: Remove from oven when edges are golden but centers still look soft — they’ll set as they cool.
Pro Tips for Success
- Soften butter at room temperature, but don’t let it melt—soft butter creams best.
- Measure flour properly: spoon into the cup and level off to avoid dense cookies.
- Don’t overmix after adding flour—stop when no streaks remain to keep cookies tender.
- Use a cookie scoop for even sizes so cookies bake uniformly.
- Rotate your baking sheet halfway through the bake if your oven has hot spots.
- For thicker cookies, chill scooped dough 15–30 minutes (optional) before baking.
- If cookies brown too quickly on the bottom, lower oven temp to 350°F (175°C) and add a minute or two to bake time.
Flavor Variations
- Optional: Salted Chocolate Chip — sprinkle coarse sea salt on warm cookies for a salty-sweet finish.
- Optional: Nutty Crunch — fold in 1/2 to 1 cup chopped toasted walnuts or pecans (adjust chips to taste).
- Optional: Double Chocolate — replace 1/4 cup flour with 1/4 cup unsweetened cocoa powder and increase chocolate chips to 2 1/2 cups.
- Optional: Oat Chew — add 1/2 cup old-fashioned oats for texture (reduce flour by 1/2 cup to balance).
- Optional: White Chocolate & Cranberry — replace half the semisweet chips with white chocolate chips and fold in 1/2 cup dried cranberries.
Serving Suggestions
- Serve warm on a plate with a scoop of vanilla ice cream for a quick dessert.
- Stack a few cookies with a thin layer of peanut butter between for an easy sandwich.
- Box several cookies as a gift for neighbors or teachers—tie with a ribbon.
- Pair with cold milk, hot coffee, or hot chocolate for a cozy snack.
- Use cookies to make an ice cream sandwich: press slightly warm cookies around a scoop.
- Set out on a dessert tray with fruit and small pastries for casual entertaining.
Make-Ahead, Storage & Reheating
- Make-ahead: Dough can be scooped into rounds and refrigerated in an airtight container for up to 48 hours before baking.
- Storage: Store baked cookies in an airtight container at room temperature for up to 4 days. For best chew, place a slice of bread in the container to keep them soft.
- Fridge: If you must refrigerate baked cookies, they will keep 7–10 days but may lose some chew.
- Reheating: Warm a single cookie in the microwave for 8–10 seconds or in a 300°F (150°C) oven for 3–5 minutes. Reheating softens the center and refreshes the chocolate.
- Texture changes: Refrigeration can make cookies firmer. Warm briefly to return to chewy texture.
Storage and Freezing Instructions
- Freeze unbaked dough: Scoop dough into balls, flash-freeze on a tray for 1–2 hours, then transfer to a freezer bag for up to 3 months. Bake frozen dough, adding 1–2 minutes to bake time.
- Freeze baked cookies: Layer in an airtight container with parchment between layers and freeze up to 3 months. Thaw at room temperature or warm briefly in the oven.
- If freezing isn’t desired: store dough in the fridge for short term and bake fresh for best texture and flavor.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
143 | 2 g | 20 g | 7 g | 1 g | 120 mg
Estimates vary by brands and portions.
FAQ About Best Chocolate Chip Cookie Recipe – Easy and Chewy Cookies
- Q: Why did my cookies spread too much?
A: Likely butter was too soft or dough was too warm. Chill scoops 15 minutes and try baking on a cooler sheet. - Q: Why are my cookies cakey instead of chewy?
A: You may have added too much flour or overmixed. Measure flour properly and mix only until combined. - Q: How do I keep cookies soft for days?
A: Store in an airtight container with a slice of bread or an apple slice to retain moisture. Room temp storage is best. - Q: Can I use margarine instead of butter?
A: Margarine changes flavor and texture. Use real butter for best results; stick-style vegan butter is the closest substitute if needed. - Q: Can I make the dough ahead and freeze?
A: Yes. Scoop dough into balls and freeze for up to 3 months. Bake from frozen, adding a minute or two to the bake time. - Q: How do I know when the cookies are done?
A: Remove when edges are golden but centers still look soft. They’ll firm as they cool.
TastyInspo Notes
- Slightly underbake best: pull cookies when centers look soft for a better chewy result.
- If using larger scoops, increase bake time by 1–3 minutes and watch edges closely.
- Toast nuts or add-ins first for extra flavor depth.
- Use a mix of chocolate chip sizes for texture contrast—mini chips melt into the crumb, large chunks give pockets of gooey chocolate.
- Let cookies cool on the pan for exactly 5 minutes before moving to a rack to avoid breaking.
Troubleshooting
- Problem: Cookies are flat and greasy.
Fix: Butter was too warm or too much sugar; chill dough and measure ingredients accurately. - Problem: Cookies are hard and dry.
Fix: Overbaked or too much flour. Bake at lower end of time and measure flour by spooning into the cup. - Problem: Uneven baking or browning.
Fix: Use parchment and rotate the sheet halfway through baking; check oven temperature accuracy. - Problem: Dough too sticky to scoop.
Fix: Chill dough 15–30 minutes or lightly dust hands with flour for scooping. - Problem: Chocolate chips sink to the bottom.
Fix: Toss chips in a tablespoon of flour before folding in to help suspend them in the dough.
Final Thoughts
This recipe is a reliable, no-fuss way to bake chewy, classic chocolate chip cookies using everyday ingredients. The simple method gives consistent results and lets you customize with optional add-ins or finishing salts. Bake a batch tonight and enjoy warm, melty chocolate with minimal effort.
Conclusion
For another excellent perspective on chocolate chip cookies that highlights technique and flavor, see The Best Chocolate Chip Cookie Recipe Ever – JoyFoodSunshine.
Chocolate Chip Cookies
A classic chocolate chip cookie recipe that delivers soft, chewy centers with crispy edges, perfect for quick baking and delightful treats.
Ingredients
For the Dough
- 2 1/4 cups all-purpose flour For a lighter chew, consider replacing up to 1/4 cup with cake flour.
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened For a firmer cookie, use butter from the fridge cut into small pieces.
- 3/4 cup granulated sugar A mix with brown sugar balances chew and spread.
- 3/4 cup packed brown sugar Can be replaced with coconut sugar for a deeper flavor.
- 2 large eggs No good egg substitute keeps the exact texture.
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips Can use chopped chocolate bars or a mix of dark and milk chips.
Optional Toppings
- Coarse sea salt for sprinkling Optional for a salty-sweet finish.
Instructions
Preparation
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt until evenly combined. Set aside.
Mix Dough
- In another bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.
- Fold in dry ingredients until just combined, then fold in chocolate chips.
Bake
- Scoop dough onto prepared baking sheets and bake for 9–11 minutes until edges are golden and centers are still soft.
- Cool on the sheets for 5 minutes before transferring to a wire rack.
- Optional: Sprinkle warm cookies with coarse sea salt.
Notes
For thicker cookies, chill the scooped dough for 15–30 minutes before baking. Store baked cookies in an airtight container with a slice of bread to maintain softness.
