Chocolate Chip Cookies (2024)

Oct 7, 2023 by Amy Duska | 6 Comments | We independently evaluate all of our recommendations. If you click on links we provide, we may receive compensation.

Everyone needs the perfect chocolate chip cookie recipe on hand when the mood strikes. These cookies are everything a chocolate chip cookie should be. Big, soft, chewy, sweet, a little salty and loaded with chocolate chips. Yum!

The best chocolate chip cookies made from scratch

I've been making this chocolate chip cookie recipe for my son for two decades. It's pretty safe to say that this is a tried and true recipe!

When he was a kid, I would make a batch of cookie dough and keep it in the freezer. Anytime he was in the mood for cookies, we just grabbed a few dough balls out of the freezer and boom ... we had fresh out of the oven, chocolate chips cookies!

He always claimed that his mom made the BEST chocolate chip cookies, hands down.

But ... baker beware. You may just start calling them the worst chocolate chip cookies ever because these cookies are totally addictive!

What makes a good chocolate chip cookie?

Just like our sourdough chocolate chip cookies, big, bakery-style cookies are what we crave. The kind that are soft with chewy centers and loaded with semi-sweet chocolate chips!

What you need

The ingredients needed for perfect chocolate chip cookies are simple.

all-purpose flour
unsalted butter
full-fat cream cheese
light brown sugar
granulated sugar
vanilla extract
eggs
baking soda
salt

TIP: Baking soda is a leavening agent that may be inactive if it's been in your pantry for a while. Baking soda should bereplacedevery year to maintain effectiveness.If you don't bake often, check the box to make sure it hasn't expired.

Here's a few ways to modify this recipe if needed.

Pastry flour can be used in place of all-purpose flour.
Salted butter can be used but make sure to reduce the salt called for in the recipe to ½ teaspoon.
Light brown sugar can be replaced with granulated sugar. Because there is less moisture in granulated sugar than brown sugar, the cookies will turn out more crispy around the edges.
If you don't have cream cheese on hand, replace it with butter.
We do not recommend using fat-free cream cheese in this recipe.

Equipment needed

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How to make it

In a mixing bowl,whisktogether the dry ingredientsand set the bowl aside.

Use astand mixerwith the paddle attachment tobeatthebutter, cream cheese, granulated sugarandlight brown sugaron medium speed until light and fluffy. 3-4 minutes.

Addtheeggsandvanilla extractto the bowl and continue tobeatuntil everything is well incorporated.

TIP: Make sure the eggs are at room temperature before adding them to the dough. Cold eggs can cause the butter to solidify.

Addthe dry ingredients to the bowl of the stand mixer. Beat the dough on the slowest speed until everything is just incorporated. Do not over-mix.

Gentlystirthechocolate chipsinto the batter using a spatula.

Coverthe bowl OR measure out2 tablespoon portionsof dough,rolleach into a ball and placethem on a baking sheet lined with parchment paper. Allow the dough to chill in the fridge for a minimum of 2 hours or overnight.

How to store it

Store baked chocolate chip cookies in an air-tight container, at room temperature, for up to 1 week. Keep unbaked cookie dough in an air-tight container, in the fridge for up to 5 days.

Freeze baked chocolate chip cookies and you'll be able to enjoy a sweet treat anytime the mood strikes.

Let the cookies cool completely and then stack them between layers of parchment or wax paper. Transfer the stacks to a freezer-safe container and place it in the freezer. The cookies will stay good for up to 6 months.

Freeze raw cookie dough to bake up cookies in a jiffy. Frozen cookie dough is a lifesaver when chocolate chip cookie cravings start to kick in.

Place the portioned dough onto a baking sheet and place the sheet in the freezer. After the dough balls are frozen solid, transfer them to a freezer-safe plastic bag. Store in the freezer for up to 9 months.

There's no need to thaw frozen cookie dough before baking. Bake as directed in the recipe adding a few extra minutes of cooking time.

Common questions

Why are my chocolate chip cookies raw in the middle?

Did youpreheatthe oven? Placing the cookie dough into an oven that is not preheated will result in anunder-baked cookie. Also, make sure the oven rack is in the middle position so that the cookies bake evenly on top and bottom.

Why do cookies spread and flatten?

It's probably because the dough wasn't chilled. Chilling the doughsolidifiesthe butter and cream cheese. The longer these fats stay solid in the oven, the less spreading will occur during baking. For the perfect cookie, let the dough chill in the fridgeovernight. If you’re in pinch for time let chill aminimum of 2 hours if you want a thicker cookie.

Easy dessert recipes

Chocolate Chip Cookies

These chocolate chip cookies are everything a chocolate chip cookie should be. Big, soft, chewy, sweet, a little salty and loaded with chocolate chips. Yum!

Rate this recipe!

5 from 6 votes

Print Pin Recipe

Prep Time: 15 minutes minutes

Cook Time: 5 hours hours 12 minutes minutes

Chill Time: 2 hours hours

Servings: 27 cookies

Author: Amy Duska

INGREDIENTS

3 cups (360 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon (6 g) salt
8 tablespoons (113 g) unsalted butter (room temperature)
4 oz. (113 g) full fat cream cheese (room temperature)
1 cup (200 g) light brown sugar (lightly packed)
½ cup (100 g) granulated sugar
2 large eggs (room temperature)
2 teaspoons (10 g) vanilla extract
12 oz. bag (340 g) semi-sweet chocolate chips

INSTRUCTIONS

Allow the butter, cream cheese and eggs to come to room temperature.
Whisk the flour, baking soda and salt in a mixing bowl and set aside.
Beat the butter, cream cheese, light brown sugar and granulated sugar on medium speed until the mixture becomes light and fluffy. 3-4 minutes. Add the eggs and vanilla extract and continue to beat until incorporated. Scrape down the sides of the bowl as needed.
Add the dry ingredients to the bowl and mix until just combined. Don't over-mix the dough. Use a spatula to stir in the chocolate chips by hand.
Cover the mixing bowl OR measure 2 tablespoon portions of dough, roll them into balls and place on a parchment lined baking sheet. Chill the dough for a minimum of 2 hours or overnight. See notes.
When ready to bake, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. Portion and shape the dough if you haven't already. Arrange on the baking sheet 2 inches apart, 6 cookies per batch.
Bake the cookies for 11-12 minutes or until the centers are puffy and the edges are light golden brown.Don’t over-bake the cookies!
Remove from oven and let cool for 5 minutes before transferring to a cooling rack.

NOTES

The cookie dough can be baked right away, however the cookie will be thinner than in the pictures and more crispy than chewy.
Store baked cookies in an air-tight container, at room temperature, up to 1 week. Keep unbaked cookie dough in an air-tight container, in the fridge for up to 5 days.
To freeze baked chocolate chip cookies, let them cool completely and place in a freezer-safe container or plastic freezer bag stacked between layers of parchment or wax paper for up to 6 months.
To freeze cookie dough, place 2 tablespoon mounds on a cookie sheet and place in the freezer until completely frozen. Transfer the frozen cookie dough balls into a freezer-safe plastic bag and store in the freezer for up to 9 months. Bake from frozen, at 375°F (190°) for 14-15 minutes.

Nutrition