Classic Homemade Chocolate Chip Cookie Recipe You’ll Love

These homemade chocolate chip cookies are a top-notch soft cookie recipe: tender and chewy inside with perfectly golden, slightly crisp edges.

EASY CHOCOLATE CHIP COOKIES

If you want an easy chocolate chip cookie recipe, this one delivers. No dough chilling required—simply mix, scoop, and bake for about 10–15 minutes. The result is chewy centers with crisp edges and classic chocolate flavor.

CHOCOLATE CHIP COOKIES FROM SCRATCH

These cookies are a true homemade classic. They use milk chocolate chips for a sweeter, creamier bite, and the recipe yields about two dozen standard-sized cookies. They’re ideal for baking for gatherings, giving as gifts, or just enjoying warm from the oven.

CHOCOLATE CHIP COOKIES INGREDIENTS

For these cookies you’ll need simple pantry staples:

• Flour: The base of the dough—use all-purpose flour.
• Baking soda: Helps the cookies rise and spread properly.
• Salt: Balances sweetness and enhances flavor.
• Butter: Unsalted and softened to room temperature.
• Sugar: Granulated sugar for structure and sweetness.
• Brown sugar: Adds moisture and a deeper flavor.
• Vanilla: Essential for a rounded cookie flavor.
• Eggs: Provide richness and structure.
• Chocolate chips: Milk chocolate chips are recommended for a creamier, sweeter cookie.

HOW TO MAKE HOMEMADE CHOCOLATE CHIP COOKIES

Printable recipe card is below in the recipe block.

PREPARE: Preheat the oven to 370°F. Line two baking sheets with parchment paper or silicone mats and set aside.

MIX DRY INGREDIENTS: Whisk together the flour, baking soda, and salt in a medium bowl; set aside.

CREAM: In a separate bowl, use an electric mixer or stand mixer to cream the softened butter with the granulated and brown sugars and vanilla until combined. Add the eggs one at a time, mixing briefly after each.

COMBINE: Add the flour mixture to the butter mixture and mix just until combined—take care not to overmix so the cookies stay tender.

ADD CHOCOLATE: Fold in about 1 1/2 cups of the milk chocolate chips with a spatula so they’re evenly distributed.

SCOOP & BAKE: Form 2-tablespoon portions of dough (about two 1-tablespoon scoops) and place them on the prepared baking sheets. Bake for 10 minutes, rotate the sheet clockwise, then bake another 4–5 minutes until the edges are golden brown. Press a few extra chocolate chips on top after baking if desired. Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tip: stop mixing as soon as the dough comes together; a bit of flour remaining on the bottom of the bowl is fine.

CAN I USE SALTED BUTTER?

Use unsalted butter for consistent results. Salted butter can introduce an unpredictable amount of salt and change the flavor balance.

BEST CHOCOLATE CHIPS TO USE

Milk chocolate chips are recommended here for a creamier, sweeter cookie. If you prefer semi-sweet or dark chocolate, those will also work—expect a less sweet, more intense chocolate flavor.

HOW TO SCOOP THE DOUGH

A 1-tablespoon cookie scoop works well. The recipe’s standard cookie is about 2 tablespoons of dough (two scoops). This size bakes evenly into a nicely proportioned cookie.

STORAGE

Store cooled cookies in an airtight container at room temperature for up to 7 days. For longer storage, freeze them for 1–2 months.

MAKE AHEAD

You can prepare the dough ahead by rolling it into balls and refrigerating or freezing them in an airtight container. When ready to bake from chilled, place dough balls on a baking sheet and bake for about 16–18 minutes, depending on size and oven.

OTHER RECIPES

If you try these cookies, please leave a rating in the recipe card below and share how they turned out in the comments.