There's nothing better than Perfect Chocolate Chip Cookies straight from the oven. This basic recipe is easy to make in 20 minutes and bakes up a moist, buttery cookie with crisp edges full of chocolate chips!
I love cookies, and these Oreo Stuffed Chocolate Chip Cookies take traditional cookies up a notch.
Without a doubt, there’s no better cookie than a traditional Chocolate Chip Cookie! Am I right?!?! What occasion or life event isn’t better when shared with these soft middles and crispy edges? I make them for potlucks, picnics, or get-togethers.
This is the Perfect Chocolate Chip Cookie that you'll want to bake ALL. THE. They're thick and chewy, and go well with milk.
If you love chocolate chip cookies like me, definitely try my impressive Oreo Stuffed Chocolate Chip Cookies because they're one of the best cookies on the planet, and our Chocolate Chip Cookie Cups with Cheesecake Filling!
Jump to:
Why You'll Love These Cookies
- Buttery, soft, and chewy with crispy edges. The perfect cookie.
- Loaded with semi-sweet chocolate chips.
- Large in size, so you'll have plenty of cookie to munch on!
Ingredient Notes
Truth be told, it’s the basic Nestle Toll House recipe with a few modifications that make them absolutely perfect.
- All-purpose flour - the base of your cookies. No need to sift it.
- Baking soda - is a leveling agent used in baked goods like cookies, and fresh is always best.
- Sugar - you'll use both packed brown sugar (light brown sugar is our go-to) and granulated white sugar in the recipe. This allows you to bake them at a higher temp for a crispier final cookie, as well as a deeper flavor.
- Eggs - large eggs at room temperature work best.
- Vanilla - pure vanilla extract is best.
- Chocolate Chips - I like semi-sweet chocolate chips, but you can also use dark chocolate morsels.
- Nuts - it's totally optional to add nuts but make sure it's not more than one cup worth. If adding nuts, use pecans, walnuts, or other nuts of your choice.
Tips for Making the Perfect Chocolate Chip Cookies
The Butter
Yep, the butter. I always use good quality salted sweet cream butter. It makes a difference in the taste, for sure. Grocery store brands can be okay, so don’t fret if that’s what you have on hand.
Soften Your Butter
Again, it’s about the butter 🙂 It needs to be softened a little less than halfway. You can do this in the microwave, but another way is to set it in your oven while it preheats and let it melt slowly.
Oh, don’t forget to set a timer if your butter is in the oven, so it doesn’t melt too much! (That makes flat cookies, and we don’t want that!)
Bring Your Butter Back to Room Temperature
We know we just melted it, but warm butter just won’t work for the perfect chocolate chip cookie! Letting it sit while you're mixing your dry ingredients should do the trick.
Barely Beat Your Eggs
If you want soft cookies, just barely beating your eggs into the sugar mixture is the way to go. Make sure they're mixed in, but please don’t over-mix!
Make those Cookies BIG!
Who likes a small, puny cookie? Go big!! Using a cookie scoop yields even results and keeps your hand clean. Of course, you can always use a spoon, too.
Use a Silpat Baking Mat
This is one kitchen accessory I use over and over again for sweet and savory recipes, so it’s a good investment. A Silpat Baking Mat creates a moist and delicious cookie with a tiny bit of crispiness around the edges, which is exactly what we want!!
Don’t Over Bake!
The key to a soft but slightly crisp stand mixer chocolate chip cookies is not overbaking. When the edges get a little brown, we find they’re ready—even if the center is still soft and a bit puffy. By the time they cool, they’ll be perfect.
Pro TIP: Did you know cookies continue to cook once they are out of the oven? For a soft-baked texture, take them out of the oven while their middles are still soft.
Cookie baking is a little bit of science, so they don’t always turn out perfect, but these tips should help get you to pro-baker status in no time! My motto. No matter what, cookie dough is always good to eat!
We have the best baking tips if you need them!
Ways to Make Your Chocolate Chip Cookies Even Better
- Add a little extra chocolate. For you chocolate fans, this is a no-brainer, but for those who don’t know, adding more chocolate to your cookies makes them better. Just a ¼ cup will do the job.
- Add different types of chocolate. Of course, you can add Nestle Toll House morsels, but add chocolate chunks to dark chocolate to really give your cookies good flavor and texture.
- Place a few chocolate chips or chunks on top of the cookie to make it look extra chippy!
- Let the cookie sheet you're using to bake your cookies cool between each batch.
If you're out of an ingredient, check out baking substitutions for an alternative.
Step-by-Step Instructions
If you want, you can line your baking sheet with parchment if you're not using a silicone baking mat.
Step 1 - Soften the Butter. Preheat your oven to 375 degrees F. and place your oven rack in the middle position. Then, soften your butter. You want about ⅓ of your butter soft, not the entire amount.
Step 2 - Mix Dry Ingredients. Measure and then mix your flour, baking soda, and salt in a small bowl.
Step 3 - Mix Butter, Sugar, & Eggs. Beat softened butter, granulated sugar, brown sugar, and vanilla extract until creamy in a large mixer bowl. We like to use a KitchenAid Stand Mixer. It's the best, but a handheld works well, too.
Add and beat eggs, one at a time. Mix well, but don’t overbeat the eggs.
Step 4 - Add Flour Mixture and Chocolate Chips. Gradually beat in flour mixture. Stir in morsels and nuts (optional). Drop by rounded tablespoon or cookie scoop onto ungreased baking sheets or Silpat baking mat.
Step 5 - Bake. Bake for approximately 7 to 9 minutes or until golden brown around the edges but soft in the middle.
Cool on a baking sheet for 2 minutes, then place on wire racks to cool completely.
Baking note:
For high elevations, increase flour to 2 ½ cups. Add 2 teaspoons of water with flour and reduce both granulated sugar and brown sugar to ⅔ cup each. Bake chocolate chip cookies for 7 to 9 minutes
Other Must-Try Cookie Recipes
Oatmeal Chocolate Chip Cookies
Cranberry Oatmeal White Chocolate Cookies
Gluten-Free Peanut Butter Cookies
No-Bake Chocolate Peanut Butter Cookies
Can You Freeze Chocolate Chip Cookies?
Absolutely!
Chocolate Chip Cookies freeze well and make a wonderful treat from the freezer when you need something sweet! They last about 3 months in the freezer.
To freeze:
- Let your cookies cool completely, and then place them on a baking pan layered between parchment paper to freeze individually.
- Once frozen, store in a zipper seal bag or other airtight container labeled with the date.
You can also freeze the dough. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute. No need to thaw first.
Enjoy your Chocolate Chip Cookies with milk or all by themselves!
Freeze all your baked goods with confidence when you know the Tips to Prevent Freezer Burn.
We Love Hearing from YOU!
If you try these Homemade Chocolate Chip Cookies or any other recipe on Suburban Simplicity, don’t forget to rate the recipe and let us know how it went in the comments below; we love hearing from you!
HUNGRY FOR MORE? FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious food and home tips!
Printable Recipe
The Perfect Chocolate Chip Cookies Recipe
Equipment
- Electric Mixer
- Mixing spoon or spatula
- cookie scoop
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 2 sticks butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon real vanilla extract
- 2 large eggs (room temperature)
- 2 cups 12-oz. pkg. semi-sweet chocolate morsels
- 1 cup chopped nuts (optional)
Instructions
- Preheat the oven to 375 degrees F. and soften your butter. You want about ⅓ of your butter soft, not the entire amount.
- Measure and then mix together flour, baking soda, and salt in a small bowl.
- Beat softened butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add and beat eggs, one at a time. Mix well, but don’t overbeat the eggs.
- Gradually beat in flour mixture. Stir in morsels and nuts (optional). Drop by rounded tablespoon or cookie scoop onto an ungreased baking sheet or Silpat baking mat.
- Bake for approximately 7 to 9 minutes or until golden brown around the edges, but soft in the middle. Cool on baking sheet for 2 minutes, then place on baking racks to cool completely.
Notes
- Make sure you don't completely melt your butter.
- For you chocolate fans, adding more chocolate to your cookies makes them better. Just a ¼ cup will do the job.
- Add different types of chocolate. You can add Nestle Toll House morsels, but add chocolate chunks or dark chocolate to really give your cookies good flavor and texture.
- If adding nuts, use pecans, walnuts, or other nuts of your choice.
- Place a few chocolate chips or chunks on top of the cookie to make it look extra chippy!
- Take your cookies out of the oven when slightly soft or doughy in the middle. They will continue to cook once out of the oven.
- Let the cookie sheet you're using to bake your cookies cool between each batch.
Naz says
Hi,
I wanted to try these cookies tomorrow but I only have unsalted butter. Do I have to increase the salt in this recipe or leave it to 1 tsp? I want to use them for your trifle recipe !
Thanks,
Naz
Erin Henry says
Since you're going to be using the cookies in another recipe, I wouldn't worry about it too much. If you're eating them as is I would add just a pinch more.
Enjoy!
Katie says
Looks great! Can't wait to try this out with family and friends.
Kellie H. says
One of the BEST cookie recipes! Simple and perfect every time.
Erin Henry says
Yes, the best simple recipe we've found!
Beth says
These are so delicious! My son loves these cookies. Can't wait to make these again!
Erin Henry says
Awesome, Beth! So glad your son loves them! We do too! Our favorite!