Golden on the edges, soft and gooey in the center—Perfect Chocolate Chip Cookies strike the ultimate balance between chewy and crisp. These cookies are loaded with melty chocolate chips and have just the right amount of buttery richness, making them irresistible to anyone who takes a bite.

Whether you’re baking for a crowd or treating yourself to a warm, freshly baked dessert, this classic cookie recipe never goes out of style. It’s simple, nostalgic, and always hits the sweet spot. The aroma alone will have everyone gathering in the kitchen, waiting for them to cool just enough to enjoy.

Ingredients for Perfect Chocolate Chip Cookies

1 cup (226g) unsalted butter, softened
1 cup (200g) packed brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
2 tsp pure vanilla extract
2 1/4 cups (280g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups (340g) semisweet chocolate chips
Optional: 1/2 cup chopped nuts (walnuts or pecans)

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer until the mixture is light and fluffy—about 2–3 minutes. This step creates the creamy base that gives your cookies that perfect chewy texture.

Step 2: Add the Wet Ingredients

Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl to make sure everything is evenly incorporated.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, beating just until combined. Be careful not to overmix, as that can lead to tough cookies.

Step 4: Stir in the Chocolate Chips

Fold in the chocolate chips by hand using a spatula or wooden spoon. If you’re using nuts, add them in at this stage. Make sure they’re evenly distributed throughout the dough.

Step 5: Chill the Dough (Optional but Recommended)

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much while baking and deepens the flavor.

Step 6: Scoop and Bake

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Use a cookie scoop or spoon to drop heaping tablespoons of dough about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown but the centers are still soft.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm for maximum gooeyness or store for later snacking!

Storage Instructions

To keep your Perfect Chocolate Chip Cookies fresh and delicious:

Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 1 week. To keep them soft, place a slice of bread in the container with them.
Freezing the Dough: Scoop cookie dough onto a tray and freeze until solid. Then transfer the dough balls to a zip-top freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.
Freezing Baked Cookies: Let cookies cool completely, then freeze in a single layer before transferring to a freezer-safe container or bag. They’ll stay fresh for up to 3 months. Warm them in the oven at 300°F (150°C) for 5–7 minutes to revive that fresh-baked taste.

Estimated Nutrition (Per Cookie, Based on 24 Cookies Total)

Calories: ~210
Fat: 11g
Saturated Fat: 7g
Carbohydrates: 28g
Sugar: 17g
Protein: 2g
Fiber: 1g
Sodium: 90mg

Frequently Asked Questions

What makes these cookies “perfect”?

The balance of butter, sugars, and just enough baking soda creates a chewy, soft texture with golden crispy edges—plus plenty of chocolate in every bite.

Can I use salted butter instead of unsalted?

Yes! If using salted butter, reduce the added salt in the recipe to 1/4 teaspoon to avoid over-salting.

Why should I chill the dough?

Chilling firms up the fat in the dough, which reduces spreading during baking and results in thicker, chewier cookies with enhanced flavor.

How do I make the cookies softer or crispier?

For softer cookies, bake for a shorter time (around 9–10 minutes). For crispier edges, extend baking to 12–13 minutes or flatten dough slightly before baking.

Can I substitute the chocolate chips?

Absolutely! Try chunks, white chocolate, peanut butter chips, or a mix. Chopped dark chocolate gives a rich, decadent twist.

How do I prevent the cookies from becoming dry?

Avoid overbaking, and store in an airtight container. A slice of bread in the container will help retain moisture.

Can I make these cookies gluten-free?

Yes. Substitute with a 1:1 gluten-free flour blend that contains xanthan gum for best results.

What if I don’t have a mixer?

No problem! Use a sturdy whisk or wooden spoon. It’ll take more effort, but you’ll still get excellent results.

Perfect Chocolate Chip Cookies

Author: Jam Scott
Total Time: 55 minute
Yield: 24 cookies

Print Recipe

Description

Instructions

Cream together butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
In a separate bowl, whisk flour, baking soda, baking powder, and salt.
Gradually add dry ingredients to the wet mixture; mix until just combined.
Fold in chocolate chips and optional nuts.
Chill dough for at least 30 minutes (optional but recommended).
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop dough onto baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes, until edges are golden and centers are soft.
Cool on baking sheet for 5 minutes, then transfer to wire rack.

Prep Time: 15 minutes (plus 30 minutes chilling if desired)
Cook Time: 10–12 minutes per batch
Category: Dessert