Chocolate chip cookies are a classic treat that bring comfort with every bite. Warm, soft, and chewy, they’re studded with gooey chocolate chips that melt just right. These cookies are all about simple ingredients coming together to make something truly delightful.
I love baking chocolate chip cookies because the smell fills the whole house with that amazing, cozy aroma that makes you feel right at home. My favorite tip is to chill the dough before baking – it helps the cookies keep their shape and makes them extra chewy on the inside, which I think everyone will appreciate.
Chocolate chip cookies are perfect for sharing with friends or enjoying just yourself with a glass of milk or a cup of tea. Whether fresh out of the oven or a little cooled down, they always hit the spot and bring a smile to my face. I can’t think of a better way to brighten any day!
Key Ingredients & Substitutions
Butter: Unsalted butter gives the best flavor and helps cookies spread evenly. You can try salted butter but reduce added salt in the recipe.
Sugars: Brown sugar adds chewiness and moisture while granulated sugar keeps cookies crisp at the edges. You can swap brown sugar with coconut sugar for a subtle caramel note.
Chocolate: Chunky chocolate pieces melt nicely for gooey bites. You can use chips or chop a bar of semi-sweet or dark chocolate. For a different twist, try white or milk chocolate or even mix nuts with chips.
How Do You Get Soft, Chewy Chocolate Chip Cookies Every Time?
Softness comes from balancing ingredients and baking time.
- Beat butter and sugars well for a creamy base.
- Don’t overmix once you add flour — this keeps the dough tender.
- Chill dough if you have time; it stops cookies from spreading too fast.
- Bake until edges are golden but centers still look slightly underbaked.
- Sprinkling sea salt right out of the oven adds a wonderful contrast to the sweet chocolate.
Equipment You’ll Need
- Mixing bowls – one large for wet ingredients and one for dry makes mixing easier and less messy.
- Electric mixer or hand whisk – helps cream butter and sugar until fluffy, saving your arm from tiredness.
- Baking sheets – flat with low sides so cookies bake evenly and get that perfect golden edge.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup a breeze.
- Spoons or cookie scoop – portion dough evenly so all cookies bake the same size and finish together.
- Wire cooling rack – lets air circulate so cookies cool without getting soggy underneath.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for crunch and a nutty flavor that pairs well with chocolate.
- Swap half the chocolate chips for white or milk chocolate to change up sweetness and texture.
- Mix in some dried fruit like cranberries or cherries for a chewy, tart contrast.
- Stir in a pinch of cinnamon or a drop of espresso powder to boost the cookie’s warmth and depth.
Classic Chocolate Chip Cookies with Sea Salt
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340g) semi-sweet or dark chocolate chunks or chips
For Topping:
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 9 to 11 minutes to bake. Allow an additional 5 minutes for cooling on the baking sheet and transferring to a wire rack. Altogether, you should set aside about 25-30 minutes from start to finish.
Step-by-Step Instructions:
1. Get Your Oven Ready:
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats to keep cookies from sticking and make cleanup super easy.
2. Mix the Wet Ingredients:
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is creamy and smooth. Then add the eggs one at a time, mixing well after each. Stir in the vanilla extract to bring in that lovely flavor.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This helps everything blend evenly when you mix the wet and dry ingredients.
4. Make the Cookie Dough:
Slowly add the dry ingredients into the wet mixture, stirring just until combined – be careful not to overmix, or the cookies can get tough. Gently fold in the chocolate chunks or chips, making sure they’re spread through the dough.
5. Shape and Bake:
Use a tablespoon or cookie scoop to drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart so they have room to spread as they bake. Put the sheets in the oven and bake for 9-11 minutes, until the cookies are golden around the edges but still soft in the middle.
6. Add the Finishing Touch:
Right after taking the cookies out of the oven, sprinkle them lightly with flaky sea salt. This little salty bite will balance beautifully with the chocolate.
7. Cool and Enjoy:
Let the cookies sit on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Enjoy them warm or store in an airtight container to keep fresh.
Can I Substitute Butter with Margarine or Oil?
Butter is best for flavor and texture, but if needed, you can use margarine in the same amount. Liquid oils aren’t recommended here as they change the dough’s consistency and cookie structure.
Can I Use Frozen Chocolate Chips or Chunks?
Yes! Just make sure they’re fully thawed before adding to the dough to prevent extra moisture from affecting the texture.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough in the fridge for up to 48 hours before baking to develop deeper flavors and improve texture. Just bring the dough slightly to room temperature before scooping and baking.
