For a classic dessert that never disappoints, these Cookies blend creamy butter and rich chocolate chips into a soft-centered treat. Creaming the butter and sugars creates a fluffy base, while a quick bake yields golden edges and chewy middles. Ready in under 30 minutes, they’re perfect for sharing with friends or enjoying with a cold glass of milk.
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Table of Contents
Ingredients for Cookies
For the dough
- All-Purpose Flour – The base of your cookie, so use a good quality one.
- Baking Soda – Essential for that perfect rise and texture.
- Salt – Just a pinch to balance the sweetness.
- Unsalted Butter – Make sure it’s softened for that creamy, dreamy consistency.
- Granulated Sugar – Adds the right amount of sweetness to the mix.
- Light Brown Sugar – Pack it in for a deeper, caramel-like flavor.
- Pure Vanilla Extract – Don’t skip this—it’s the secret to that classic cookie aroma.
- Large Eggs – Room temperature is key for even mixing.
For the mix-in
- Semisweet Chocolate Chips – The star of the show, so use your favorite brand or a mix of chunks and chips if you’re feeling fancy.
Cook Time for Chocolate Chip Cookies
When I’m craving a warm, homemade treat, these chewy cookie recipe favorites come together in no time. I love how quickly they go from bowl to belly, making them one of my go-to easy cookie desserts for busy days and surprise guest visits.
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 11 minutes |
| Total Time | 26 minutes |
Want to explore another quick treat? You’ll love my simple method for whipping up a batch of these small batch oatmeal chocolate chip cookies when you just need a couple of sweet morsels.
How to Make Chewy Cookies
Step 1: Prep Your Pan and Oven
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper. This simple trick is one of my favorite baking cookies tips—it prevents sticking and makes cleanup a breeze.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt until evenly combined. This creates the foundation for our soft vanilla-infused butter cookies.
Step 3: Cream Butter and Sugars
In a large bowl, use an electric mixer on medium speed to beat 1 cup of softened unsalted butter until creamy. Add 1/2 cup of granulated sugar and 1 cup of packed light brown sugar, and continue beating until the mixture becomes light and fluffy. This is where we create that stirred dough with brown sugar that gives cookies their signature chew.
Step 4: Add Eggs and Vanilla
Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon of pure vanilla extract. The vanilla is what makes your kitchen smell like a bakery—pure comfort!
Step 5: Combine and Add Chocolate
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Use a rubber spatula to fold in 2 cups of semisweet chocolate chips until evenly distributed. This classic no-chill drop cookie method means you’re minutes away from fresh-baked goodness.
Step 6: Portion and Bake
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking. This ensures you get those perfect crispy-edged sweet morsels we all love.
Step 7: Bake to Perfection
Bake for 9 to 11 minutes, or until the edges are lightly golden but the centers remain soft. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips & Tasty Tweaks
Over years of baking, I’ve picked up plenty of tricks to make these baked chewy chocolate chip treats even more special. Here are my favorite ways to customize this classic recipe to suit any occasion or craving.
- Flavor Swap: Instead of chocolate chips, try white chocolate and dried cranberries for a festive twist that works wonderfully as holiday cookie ideas.
- Diet Tweak: For a healthier version, substitute half the flour with whole wheat and reduce sugar by 1/4 cup. You can find more inspiration in my collection of healthy baking recipes.
- Texture Fix: If you prefer thicker cookies, chill the dough for 30 minutes before baking—this prevents excessive spreading.
- Storage Tip: Keep cookies fresh in an airtight container for up to a week, or freeze dough balls for future baking. For more no-bake options, check out these healthy no-bake desserts when you want something sweet without turning on the oven.
Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 1 teaspoon pure vanilla extract
- 2 large eggs at room temperature
- 2 cups semisweet chocolate chips
Equipment
- baking sheet
- oven
- spatula
Method
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy. Add the granulated sugar and brown sugar, and beat until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the chocolate chips with a spatula.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes, or until the edges are lightly golden but the centers are still soft.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
Believe it or not, these classic cookies can fit into a balanced lifestyle when enjoyed mindfully. Each golden-brown treat offers a little boost of energy and a whole lot of joy, which is its own kind of nourishment. Let’s look at what’s inside your favorite baked chewy chocolate chip treats.
Using quality ingredients like real butter and pure vanilla extract adds a touch of wholesome goodness to these crispy-edged sweet morsels. For a deeper dive into making your favorite bakes healthier, you can always browse my healthy baking recipes for inspiration. This stirred dough with brown sugar provides a richer flavor, and the chocolate chips add a delightful antioxidant boost.
| Nutrient | Approx. Per Cookie | Benefit |
|---|---|---|
| Calories | 150 | Provides quick energy |
| Carbohydrates | 22g | Fuels your body and brain |
| Fat | 7g | Supports nutrient absorption |
Remember, the key is balance. While they’re a treat, these cookies are made with real ingredients you can feel good about. For more information on the fascinating journey of these sweet staples, the History of Cookies offers a wonderful background. And if you’re looking for a protein-packed dessert option another time, my high-protein desserts are a great place to start.
A Lighter Version of Chocolate Chip Cookies
I know many of you are looking for ways to enjoy your favorite treats a little more often, and I’m right there with you. Creating a lighter version of these chocolate chip cookies is simpler than you might think, and they still deliver that comforting, homemade taste we all love.
One of my favorite swaps is using half whole wheat pastry flour and half all-purpose flour—it adds fiber without making the texture too dense. You can also reduce the brown sugar by a quarter cup; the molasses flavor still shines through beautifully. For another fantastic whole-grain option, my Danish oatmeal cookies are a family favorite.
If you’re avoiding dairy, a neutral-tasting oil like avocado or light olive oil works wonderfully in place of butter. And for those egg-free bakes, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) binds the dough perfectly. This classic no-chill drop cookie method works just as well with these simple substitutions. For a completely different but equally delicious peanut-based treat, try my peanut butter cookies when you want to mix things up.
Thoughtful Tips for Special Diets
I often hear from friends and readers who are looking for ways to adapt recipes to be more sugar-conscious, and I love sharing the little tweaks I’ve learned over the years. Whether you’re managing your sugar intake or just exploring different sweeteners, making these cookies diabetic-friendly is absolutely possible without sacrificing flavor.
For a truly sugar-free version, I like to use a natural sweetener blend like a monk fruit and erythritol mix that measures cup-for-cup like sugar. It gives you that familiar sweetness without the glycemic impact. Another great option is to use mashed ripe banana or unsweetened applesauce to replace some of the sugar; it adds natural moisture and a hint of fruitiness. If you’re new to sugar alternatives, start by replacing just half the sugar to see how you like the taste and texture.
Portion control is another simple but effective strategy. I sometimes use a mini muffin scoop to make smaller, bite-sized cookies. This way, you can enjoy a perfect little treat that feels satisfying. For more ideas on creating delicious desserts that align with a sugar-conscious lifestyle, my collection of healthy no-bake desserts has plenty of inspiration.
How to Serve Cookies
Some of my fondest memories are centered around a plate of warm cookies. I can still picture my grandmother’s kitchen table, where a simple batch of soft vanilla-infused butter cookies was never just a snack—it was an invitation to sit, chat, and connect. Serving these treats is about creating those little moments of joy.
For the ultimate experience, serve these cookies slightly warm alongside a cold glass of milk—it’s a classic pairing for a reason. If you’re feeling fancy, a scoop of vanilla bean ice cream sandwiched between two cookies makes for an unforgettable easy cookie dessert. They’re also wonderful crumbled over yogurt for breakfast or packed into lunchboxes for a sweet surprise.
During the holidays, I love arranging a variety of cookies on a beautiful platter. Pairing these with my pumpkin cookies or some spiced snickerdoodles without cream of tartar creates a stunning display that welcomes guests with warmth and sweetness. No matter how you serve them, it’s the shared enjoyment that truly makes these cookies special.
Mistakes to Avoid
I’ve made plenty of baking blunders over the years—we all have! Learning from these little kitchen mishaps is what turns us into confident bakers. Here are a few common mistakes I’ve noticed with cookie recipes and how you can easily avoid them.
One big mistake is overmixing the dough. When you work the stirred dough with brown sugar too much, it develops more gluten and can lead to tough cookies instead of tender, crispy-edged sweet morsels. Mix just until the flour disappears—a few streaks are perfectly fine.
Another common error is using warm butter straight from the fridge. Cold butter doesn’t cream properly with sugar, which affects both texture and spread. Let your butter sit out for about 30 minutes until it’s cool but slightly soft to the touch. For more tips on working with ingredients, my guide to healthy muffin recipes covers similar principles.
Don’t skip the salt! I know it seems like a small thing, but salt balances the sweetness and enhances all the flavors. If you’re worried about sodium, just use a tiny pinch—but don’t omit it completely. For technical baking questions, Web Cookies Explained offers interesting digital context, though we’re talking about much tastier cookies here!
Finally, remember that oven temperatures vary. I always keep an inexpensive oven thermometer in mine to ensure accurate baking. Those extra few degrees can make the difference between golden perfection and overdone treats.
How to Store Cookies
My grandmother believed that properly stored cookies maintained their love and warmth—she’d carefully wrap them in tea towels and tuck them into her vintage biscuit tins. Today, I use more modern methods, but that same care remains.
For short-term storage, place your completely cooled cookies in an airtight container with a slice of bread. The bread helps maintain moisture, keeping your baked chewy chocolate chip treats soft for days. If you prefer crisp cookies, skip the bread and just use a tight-lidded container.
Freezing is perfect for longer storage or for preparing ahead for gatherings. I freeze the dough balls on a baking sheet first, then transfer them to freezer bags. This classic no-chill drop cookie method means you can bake just a few at a time whenever a craving strikes. For another great freezer-friendly option, my snickerdoodle cookie mix is perfect for last-minute baking.
To refresh day-old cookies, place them in a 300°F oven for 3-5 minutes. They’ll come out warm and tasting freshly baked. If you’ve made a batch of my cake mix peanut butter cookies, this trick works beautifully for those too.
Try This Cookies Yourself
There’s something truly magical about pulling a tray of golden cookies from your own oven—that warm, vanilla-scented air filling your kitchen, the anticipation of that first perfect bite. I hope you’ll experience this joy for yourself.
Whether you’re baking for a special occasion or just because it’s Tuesday, these cookies have a way of turning ordinary moments into little celebrations. I remember baking my first successful batch after moving away from home—they tasted like comfort and connection when I needed it most.
Don’t be afraid to make these recipes your own. Add nuts, swap chocolate types, or try different extracts. Baking is about creativity and joy as much as it is about measurements. For more inspiration, explore my small batch oatmeal chocolate chip cookies when you want just a few treats, or try easy cookie recipes with oatmeal for a heartier option.
If you’re planning a Halloween gathering, my Halloween cookies are always a hit with both kids and adults. And for those who love a rich frosting, this chocolate buttercream frosting transforms simple cookies into something extraordinary.
Most importantly, share them with someone you love. Cookies taste better when shared, and the memories you create around your kitchen table will linger long after the last crumb is gone.
Frequently Asked Questions
What are the 10 most popular homemade cookies?
The most beloved homemade cookies include classic chocolate chip, peanut butter, oatmeal raisin, sugar cookies, snickerdoodles, shortbread, molasses, gingerbread, macaroons, and thumbprint cookies. Chocolate chip cookies consistently rank as America’s favorite—there’s nothing quite like that perfect combination of sweet dough and melty chocolate chips.
Should you accept cookies?
When we’re talking about the baked kind, absolutely—I always accept homemade cookies! If you’re referring to digital cookies, that’s a personal privacy choice. But in my kitchen, we’re always accepting fresh-baked treats, especially when they’re warm from the oven.
How to access cookies on phone?
To access digital cookies on your phone, you’d check your browser settings. But to access real cookies? Simply open your cookie jar! I keep mine in an old ceramic jar on the counter—easy to reach for a quick sweet treat anytime. For storing your baked creations, check out my storage tips above.
What is the healthiest store-bought cookie to eat?
While homemade is always best for controlling ingredients, some store-bought options use whole grains, less sugar, and simple ingredient lists. Look for cookies with recognizable ingredients and minimal processing. Honestly though, nothing beats baking your own—you know exactly what goes into them, and they fill your home with that wonderful baking aroma.
More Cozy Baking Ideas You’ll Love
If you enjoyed making these cookies, you might be looking for more comforting baking projects. Here are some of my favorite recipes that always bring warmth and joy to my kitchen.
Cottage Cheese Banana Bread – A surprisingly moist and protein-packed twist on classic banana bread that stays fresh for days.
Danish Oatmeal Cookies – Hearty, spiced cookies with chewy centers and crisp edges, perfect with afternoon coffee.
Pumpkin Cookies – Soft, cake-like cookies bursting with warm autumn spices and creamy frosting.
No-Bake Energy Bites – Quick, nutritious treats that come together without turning on the oven.
Simple Snickerdoodles – Classic cinnamon-sugar cookies made without hard-to-find ingredients.
Crisscross Peanut Butter Cookies – Rich, nutty cookies with that familiar fork-pattern top everyone remembers from childhood.
