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    Home » Recipes » Desserts » Cookies » Chocolate Chip Cookies

    Chocolate Chip Cookies

    Published: November 16, 2015 · Modified: Aug 7, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    These Chocolate Chip Cookies are going to be the tastiest cookies you’ll ever make. You’ll wish you had made them sooner! This chocolate chip cookie recipe is a classic dessert that comes out perfectly every time. This easy cookie recipe features a soft and chewy center with beautiful golden brown edges and is packed with chocolate chips.

    A plate with two chocolate chip cookies in front of a cup of milk and platter of cookies.
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    Pinterest graphic of a plate of two cookies in front of a platter of additional cookies.
    Pinterest graphic of multiple chocolate chip cookies in a single layer on a counter.
    Pinterest graphic of a plate of two chocolate chip cookies in front of a glass of milk with additional cookies on the side and on a cooling rack.
    Pinterest graphic of a plate with a stack of four cookies in front of a glass of milk with additional cookies on a cooling rack.
    Pinterest graphic of the overhead view of multiple rows of chocolate chip cookies in a single layer.

    I promise this is the best chocolate chip cookie ever! You’ll love how the edges are crinkly and golden while the middle is still chocolatey and gooey. They hit the spot every time and will satisfy your cravings. There’s nothing better than a batch of freshly baked cookies coming out of the oven, especially after smelling them bake for 10 minutes! It’s hard to stop at just one with these chocolate chunk cookies. 

    These cookies are always a crowd-pleaser. Whenever I make a batch for a bake sale, potluck, or picnics, everyone reaches for a second and third cookie, before asking for the recipe! I can bet your cookies will disappear fast once you’ve pulled them from the oven. Want more easy cookie recipes? Make sure to check out my Double Chocolate Chip Cookies, Butter Cookies, and Easy Peanut Butter Chocolate Chip Cookies!

    What You Need to Make This Recipe

    Ingredients needed to make chocolate chip cookies.

    Butter — when purchasing butter to make these cookies, be sure to buy unsalted butter and not salted butter. Salted butter does not have a consistent amount of salt, so it’s best for you to add your own, or you might have an overly salty cookie. Also, make sure the butter is at room temperature, which means it’s soft enough so when you press into it, your finger leaves a dent. If it’s cold, it’ll be difficult to cream it.

    Sugar — I use both white and brown sugar. White sugar adds sweetness and structure whereas brown sugar adds color and a delicious caramelized flavor. Brown sugar also contributes to keeping the cookies soft in the center.

    Baking soda — make sure your baking soda is not expired. Do not swap for baking powder as it will make the cookies taste cakey.

    Chocolate Chips — You could also use milk chocolate chips, dark chocolate, or cut a bar into chocolate chunks.

    How to Make Chocolate Chip Cookies

    Set of two photos showing dry ingredients being whisked together and then sugar added to a bowl with butter.

    1. In a medium bowl, whisk together flour, baking soda, and salt.

    2. In the bowl of a stand mixer with the paddle attachment, combine butter and sugars. 

    Set of two photos showing butter creamed with sugar and then vanilla added to the mixer.

    3. Beat at medium-low speed until very light and fluffy.

    4. Add egg and vanilla. Beat until well combined, scraping down the sides of the bowl.

    Set of two photos showing flour added to the mixer and then chocolate chips added.

    5. With the mixer on low, gradually add the flour mixture with your measuring cup. Beat until just combined. 

    6. Stir in the chocolate chips. 

    Set of two photos showing cookie dough balls added to a lined sheet pan and then chocolate chips pressed on top.

    7. Using a 1½ tablespoon scoop, scoop the dough into balls and place them on a lined sheet pan. Freeze dough balls for 30 minutes, or cover and refrigerate for 12 to 36 hours.

    8. When ready to bake, line two baking sheets and transfer the dough over. Press on extra chocolate chips and then bake for 10 to 12 minutes or until the edges are golden brown. Let cookies cool on the cookie sheet for 5 to 10 minutes. Finish cooling on a wire rack. 

    Multiple scoops of raw cookie dough on a lined sheet pan.

    Pro Tips for Making This Recipe

    • I highly recommend using a cookie scoop. Using a cooking scoop ensures that all the cookies are the same size so that they bake evenly. It’s a worthwhile purchase if you love making cookies.
    • Avoid over-mixing the cookie dough as it can lead to flat cookies. I stir in the chocolate chips to avoid accidentally over-mixing. 
    • Make sure your light brown sugar is soft and moist. If your brown sugar has hardened, not to worry! I wrote a detailed post on how to soften brown sugar.
    • Make sure to line your sheet pan with parchment paper or a silicone mat. A lined pan helps the cookies bake more evenly. Also, if you add the cookie dough directly onto a sheet pan, they’ll stick, and the bottoms will be more brown.
    • Don’t skip chilling your chocolate chip cookie dough. Chilling the dough will prevent the cookies from spreading too much in the oven while baking.
    • For extra contrast sprinkle sea salt onto the cookies before they go into the over.

    Multiple chocolate chip cookies side by side.

    Frequently Asked Questions

    Why are my cookies flat?

    There are a few reasons that your chocolate chip cookies may come out of the oven flat. If there is too much sugar and not enough flour, the cookies will spread once the sugar melts in the oven. I recommend using a kitchen scale to ensure you have the proper amount of each ingredient. Not chilling the dough will cause the cookies to spread as well. Another reason why the cookies may be flat is if you skip lining the sheet pan and grease it instead. The grease will create an oily surface that encourages the spread of the cookies. Expired baking soda will also lead to flat cookies.

    Why aren’t my cookies spreading?

    If your cookies come out of the oven round, similar to how it looked going in, I would double-check if the baking powder was swapped for baking soda. Too much flour will also cause the cookies to be round and not spread. And finally, if the butter and sugar were not fully creamed, not enough air will incorporate, and the cookies won’t spread when baked.

    Can I freeze cookie dough?

    I freeze cookie dough regularly! Once frozen on a lined sheet pan, transfer the dough balls into a large freezer-safe bag. Store the frozen dough for up to 3 months in the freezer. You can bake the cookie dough straight from frozen; simply add an extra minute to the baking time.

    How do I store cookies?

    Store any leftovers in an airtight container for up to 5 days at room temperature. Alternatively, you can freeze baked cookies in the freezer for up to 2 months. Be sure to allow the cookies to cool to room temperature before storing. 

    If you love this recipe try these out!

    • Overhead view of an oval platter of cookies and cream cookies with a couple scattered around it with oreos.

      Cookies and Cream Cookies

    • Funfetti cookies on a plate beside a glass of milk.

      Funfetti Cookies

    • Overhead view of multiple black and white cookies with one in a plate beside a glass of milk.

      Black and White Cookies

    • S’mores Cookies

    • White chocolate chip cookies on a small plate and some on a cooling rack

      White Chocolate Chip Cookies

    If you’ve tried this Chocolate Chip Cookies recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Multiple chocolate chip cookies with one full cookie in the middle, the rest are partially cropped.
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    5 from 460 votes

    Chocolate Chip Cookies

    These cookies are a classic and you'll be making them on repeat thanks to this foolproof recipe! Golden edges with and a soft center, you won't be able to get enough!
    Course Dessert, Snack
    Cuisine American
    Prep Time 15 minutes minutes
    Cook Time 10 minutes minutes
    Chill Time 30 minutes minutes
    Total Time 55 minutes minutes
    Servings 32 Cookies
    Calories 166kcal
    Author John Kanell

    Equipment

    • Mixer
    • Baking Sheet
    • Cookie scoop

    Ingredients

    • 2 ¼ cups all-purpose flour (270g)
    • ¾ teaspoon baking soda
    • ¾ teaspoon salt
    • 1 cup unsalted butter softened (227g)
    • ¾ cup light brown sugar (165g)
    • ¾ cup granulated sugar (150g)
    • 1 large egg
    • 1 tablespoon vanilla extract
    • 1½ cups chocolate chips or chunks or chopped bars (270g)
    • flaked salt optional

    Instructions

    • In a medium bowl, whisk together flour, baking soda, and salt.
    • In the bowl of a stand mixer with the paddle attachment or a large mixing bowl, combine butter and sugars. Beat on medium-low speed until very light and fluffy, about 5 minutes.
    • Add egg and vanilla. Beat until well combined, scraping down the sides of the bowl.
    • With the mixer on low, gradually add the flour mixture. Beat just until combined. Stir in the chocolate chips.
    • Using a 1½ tablespoon scoop, scoop the dough into balls (35g-40g) and place on a small sheet pan or tray lined with wax or parchment paper. Freeze dough balls for 30 minutes, or cover and refrigerate for 12 to 36 hours. (The longer chill will result in a deeper flavored, chewier cookie, but both are delicious!)
    • When ready to bake, preheat the oven to 375F. Line two baking sheets with parchment paper or a silicone mat.
    • Press on any extra chocolate chips and then bake for 10 to 12 minutes or until the edges are golden brown. (For best results, bake one sheet at a time.) Immediately sprinkle cookies with flaked salt, if desired. Let cookies cool on the pan for 5 to 10 minutes. Finish cooling on a wire rack. Store any leftovers in an airtight container for up to 5 days.

    Video

    Notes

    • I highly recommend using a cookie scoop. Using a cooking scoop ensures that all the cookies are the same size so that they bake evenly. It’s a worthwhile purchase if you love making cookies.
    • Avoid over-mixing the cookie dough as it can lead to flat cookies. I stir in the chocolate chips to avoid accidentally over-mixing. 
    • Make sure your light brown sugar is soft and moist. If your brown sugar has hardened, not to worry! I wrote a detailed post on how to soften brown sugar.
    • Make sure to line your sheet pan with parchment paper or a silicone mat. A lined pan helps the cookies bake more evenly. Also, if you add the cookie dough directly onto a sheet pan, they’ll stick, and the bottoms will be more brown.
    • Don’t skip chilling the dough. Chilling the dough will prevent the cookies from spreading too much in the oven while baking.

    Nutrition

    Serving: 1cookie | Calories: 166kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 91mg | Potassium: 21mg | Fiber: 1g | Sugar: 15g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!

     

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    Reader Interactions

    Comments

    1. Avatar for Tracy HicksTracy Hicks says

      December 27, 2021 at 3:14 pm

      Oh John, you’ve come to the rescue again! Our cable has been going out repeatedly the last 10 days. On Christmas Day, they sent a tech out to fix the problems again. It worked for a couple hours & failed again. They sent the same tech again today so when I saw it was him coming I grabbed your recipe & whipped up these cookies. It turns out this poor boy had never had homemade chocolate chip cookies before! He finished up just as I pulled the first batch out of the oven. He was rolling his eyes in delight! I sent him off with a full box of cookies that he promised would be gone before he got to the office.
      Thank you again!
      They are amazing cookies!
      Much love & Holiday cheer,
      Tracy

      Reply
    2. Avatar for Mary Ann SchlesingMary Ann Schlesing says

      October 18, 2021 at 5:38 pm

      5 stars
      Two words….

      Cookie Heaven!!!!

      This is a keeper! Followed the recipe exactly and they were absolutely perfect! Will make again and again and again, etc!

      Mimi in Upstate NY

      Reply
    3. Avatar for Umaya FonsekaUmaya Fonseka says

      September 10, 2021 at 5:55 am

      5 stars
      The best chocolate chip cookies I ever made. After failing so many attempts, I was afraid to try your recipe, but as far as I have tried lot of recipes of Preppy Kitchen I had the trust, It willl be a fool proof recipe. Gladly it came so well from the first attempt. Thank you so much for sharing this awsome recipe.

      Reply
    4. Avatar for MWMW says

      September 14, 2020 at 2:34 am

      5 stars
      Seriously the best chocolate chip cookies I have ever made. Thank you so much!!!!

      Reply
    5. Avatar for DanielaDaniela says

      September 13, 2020 at 12:19 pm

      5 stars
      Hi John!

      Thank you so much for your recipe this is my 3rd time trying it but I keep getting it wrong, my cookies expand too much and end up flat, so far I’ve tried:
      1.- Chilling the dough for 1 hour.
      2.- Adding baking powder
      3.- Using more brown sugar

      I wish I could add a pic to show you :'(

      Reply
    6. Avatar for jessjess says

      April 29, 2020 at 7:46 am

      5 stars
      Hi John! I tried your brownie cookies. It turns out amazing! I love that i can use melted butter since i have no standing mixer at home. Is it possible to use melted butter with this one too? If it is can i use the same measurements? Love from Bali!

      Reply
      • Avatar for John KanellJohn Kanell says

        May 03, 2020 at 6:37 pm

        It miight be fine but you will need to chill the batter.

        Reply
    7. Avatar for HelenHelen says

      April 14, 2020 at 6:29 pm

      5 stars
      During this trying time of Corona lockdown in Australia baking is my sanity and John, you are now the “other man” in my life (sorry Brian!) These are seriously the best cookies ever. Am now working my way through your recipes. Sending you love from down under, stay safe.

      Reply
      • Avatar for John KanellJohn Kanell says

        April 20, 2020 at 1:31 pm

        thank you!!

        Reply
    8. Avatar for ReemReem says

      April 03, 2020 at 8:45 am

      5 stars
      I am using the same program you use for the recipes & so happy to copy your recipe it came out neat and organised so every time I bake the cookies I will know everything even the Nutrition, keep it up ?

      Reply
    9. Avatar for AlenAlen says

      February 14, 2020 at 4:42 am

      Also, please can you mention when to add the baking soda in the directions. Missed it out and added it right before mixing in the flour.

      Reply
    10. Avatar for AlenAlen says

      February 14, 2020 at 4:41 am

      I just tried with Half the measurement. The cookies are thinner than the in the images but they’re the best I’ve made in terms of taste and I’ve tried out a lot (a lot!) Of recipes. It’s crispy on the outside but really soft on the inside. A lot of dependency on the type of chocolate one may use. This recipe is a keeper! Thankyou!

      Reply
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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