Okay, let’s just get this out of the way…
There’s no such thing as too many chocolate chip cookies.

Whether it’s a cozy night in, a random craving, or you just need a lil’ pick-me-up — these cookies have your back. Soft in the center, golden on the edges, melty chocolate in every bite. That’s what we’re aiming for.

And no weird ingredients. Just straight-up pantry staples doing magical things.

Why Are These My BEST Chocolate Chip Cookies?

Simple.
They’re chewy. They’re soft. They’ve got that perfect sweet-salty balance.
And they’re way better than the store-bought stuff.

These cookies don’t try too hard — but dang, do they deliver.

Plus, they come out great every. single. time.
No chilling the dough. No waiting around. You mix, scoop, bake, and boom — cookie heaven.

Key Ingredients for Chewy Chocolate Chip Cookies

Let’s break it down real quick:

• Butter (softened, not melted) – this makes the cookies rich and gives you that soft bite.
• Brown sugar + white sugar – a combo for chewiness and just the right sweetness.
• Vanilla extract – don’t skip this. It’s like the secret behind-the-scenes flavor bomb.
• All-purpose flour – the base of everything. Don’t pack it in too tight.
• Baking soda + salt – balance, baby. The salt makes the chocolate pop.
• Eggs – two of ‘em. For structure and richness.
• Chocolate chips – I go with semi-sweet. Use whatever you vibe with.
• Nuts? Optional, but they add a nice crunch if you’re into that.

Tip: If you’re not using nuts, toss in an extra tablespoon or two of flour so your dough’s not too soft.

How to Make This Chocolate Chip Cookie Recipe (Step-by-Step)

Step 1: Preheat That Oven

Preheat your oven to 375°F (190°C).
Get it nice and hot so your cookies bake evenly from the start. While that’s happening, grab your ingredients and let the butter soften (don’t melt it!).

Step 2: Mix the Dry Stuff

In a medium bowl, whisk together:

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Set that bowl aside. You’ll need it in a minute.

Step 3: Cream the Butter & Sugars

In a large mixing bowl, add:

• 1 cup (2 sticks) softened butter
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 teaspoon vanilla extract

Now beat it — with an electric mixer or by hand (though good luck with that 😅) — until the mixture is light, fluffy, and creamy.

This step is key. Don’t rush it. Give it 2–3 minutes.

Step 4: Add Eggs, One at a Time

Crack in two eggs, but do them one at a time.
After you add each egg, beat the mixture again until it’s smooth.

Step 5: Mix in the Dry Ingredients

Gradually add your dry flour mixture to the wet mix.
Do it in batches (2–3 additions is good).
Mix just until combined. Don’t overdo it — overmixing makes tough cookies (not in a good way).

Step 6: Stir in the Good Stuff

Now fold in:

• 2 cups chocolate chips (semi-sweet for classic flavor)
• 1 cup chopped nuts (optional)

If you’re not using nuts, add 1 to 2 tablespoons extra flour — helps balance the texture.

Use a spatula or wooden spoon — no need to use the mixer here.

Step 7: Scoop It Out

Use a cookie scoop (or just a spoon) to drop rounded tablespoons of dough onto ungreased baking sheets. Leave space — these babies spread.

Optional: Line your tray with parchment paper for easier cleanup and crisp bottoms.

Step 8: Bake the Cookies

Bake for 9 to 11 minutes — until the edges are golden brown but the centers still look soft. That’s the sweet spot.

They’ll firm up as they cool — don’t wait till they look done or they’ll be overbaked.

Step 9: Cool… If You Can Wait

Let cookies sit on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Or don’t. Eat one warm. Melty chocolate chips are what dreams are made of.

2 Major Success Tips

1. Don’t overbake.
Seriously. If they look done in the oven, they’re probably overbaked.
Take them out when the edges are golden but the centers still look soft. They’ll firm up as they cool.

2. Cream the butter and sugar well.
This step matters more than people think. It gives the cookies lift and helps them bake up nice and even.

Tools I Recommend for This Recipe

You don’t need a fancy kitchen, but a few tools help:

• Mixing bowls
• Electric hand mixer or stand mixer
• Cookie scoop (for even cookies)
• Baking sheets (obviously)
• Parchment paper (saves cleanup AND keeps the bottoms golden)
• Wire rack for cooling (or, ya know… a plate works too)

Can I Freeze This Cookie Dough?

YES. 100% yes.
Here’s how to do it:

1. Scoop the dough onto a baking sheet and freeze the dough balls for 30–60 mins.
2. Transfer them into a ziplock or airtight container.
3. Bake straight from the freezer — just add 1–2 extra minutes.

It’s like having emergency cookies at the ready. And we love that.

In Short, Here Are the Secrets to Soft & Chewy Chocolate Chip Cookies:

• Use softened butter, not melted
• Don’t overbake — take them out early
• Mix just until the dough comes together
• Use both sugars for best flavor and texture
• Eat at least one warm from the tray (non-negotiable)