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These from-scratch Chocolate Chip Cookies are easy to make and bake to perfection in less than 30 minutes. Soft and chewy, with bursts of gooey chocolate, these cookies have the most amazing flavor and texture. I can never eat just one!
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Pin ItThe Best Chewy Chocolate Chip Cookies
Looking for the best-ever chocolate chip cookie? Then you’ve come to the right place. This is my simple, classic chocolate chip cookie recipe that I return to time and time again. These are the cookies I bake up on a random weeknight after dinner for a quick dessert to satisfy my chocolate craving. But, I’ve also been known to whip up a batch over the holidays, as no one can ever resist a soft and chewy chocolate chip cookie.
Though these individual cookies always go fast, when I’m looking for a real showstopper of a cookie that I can decorate and share, this skillet chocolate chip cookie is my usual go-to.
Tips for Beginners
- No mixer required. I like to use a stand mixer to get the dough nicely combined, but you can mix it fully by hand.
- Accurately measure the ingredients. This will give you the best results when you bake.
- To take the butter out of the fridge ahead of time. This allows it to naturally come to room temperature. Microwaving will quickly lead to butter that is TOO warm or soft and your cookies may spread too much.
- Do not overmix the cookie dough. It’s unnecessary, and it will lead to flat, tough cookies. Mix just until ingredients are fully combined, and there are no dry spots. You want all ingredients to be moistened and mixed.
- Uniformly-sized cookies are best. Use a cookie scoop or spoon to get uniformly-sized cookies so they bake evenly.
- Butter works much better for baking. Butter has a higher fat content, which makes for richer flavor and better results. Margarine can leave cookies a little thinner.
- To prevent spreading. I added cornstarch to help prevent spreading, but if your dough is too warm, your cookies may spread. If you’re baking on a warm day (or just have a warm kitchen), you might want to chill your dough before baking.
Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour 240g
- 1.5 oz. instant maple and brown sugar oatmeal 43g (1 package)
- 1 tsp baking soda 6g
- ½ tsp kosher salt
- ½ tsp cornstarch
- ½ cup unsalted butter 113g, room temperature (1 stick)
- 1½ cups brown sugar 320g
- ¼ cup granulated sugar 50g
- 2 large eggs 100g room temperature
- 1 tsp pure vanilla extract 4g
- 2 tbsp half-and-half 28g
- 1 cup semisweet chocolate chips 170g
Video
Instructions
- Preheat oven 375°F. Line a baking sheet with parchment paper. Set aside.
- In a small bowl, mix the flour, oatmeal, baking soda, salt, and cornstarch. Set aside2 cups all-purpose flour, 1.5 oz. instant maple and brown sugar oatmeal, 1 tsp baking soda, ½ tsp kosher salt, ½ tsp cornstarch
- Place the butter, brown sugar, and sugar in a large bowl. Using a hand mixer, cream them together. Add the eggs, vanilla, and half-and-half. Whisk well to combine½ cup unsalted butter, 1½ cups brown sugar, ¼ cup granulated sugar, 2 large eggs, 1 tsp pure vanilla extract, 2 tbsp half-and-half
- Add the flour mix to the wet mix and beat on medium speed for 10 seconds
- Fold the chocolate chips into the cookie dough1 cup semisweet chocolate chips
- Form 1-inch balls using a cookie portion scoop or a spoon
- Place the cookies onto the prepared baking sheet. Using a spatula, lightly press the top of the cookie dough to flatten.
- Bake for 11 minutes. Serve warm with milk and enjoy!
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
- Cookie Portion Scoop (optional)
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chocolate Chip Cookies Step by Step
Get the oven going, prepare a baking sheet, and combine the dry ingredients: Preheat oven to 375°F, line a baking sheet with parchment paper, and set it aside. Mix 2 cups all-purpose flour, 1.5 oz. instant maple and brown sugar oatmeal, 1 tsp baking soda, ½ tsp kosher salt, and ½ tsp cornstarch in a small bowl.
Cream the butter and sugars, and add wet ingredients: Add ½ cup unsalted butter, 1½ cups brown sugar, and ¼ cup granulated sugar to a bowl and use a hand mixer to cream together. Add 2 eggs, 1 tsp of vanilla, and 2 tbsp of half and half.
Combine the wet and dry ingredients: Add the flour mixture to the wet mixture and beat on medium speed for 10 seconds.
Add the chocolate chips: Fold 1 cup of chocolate chips into the dough.
Shape and bake: Form 1-inch balls using a cookie portion scoop or a spoon, and place onto the prepared baking sheet. Use a spatula to lightly press the top of the cookie dough to flatten and bake for 11 minutes. Take them out when they just start to look baked, with a crisp, golden brown edge. They will still look quite doughy in the middle, but they will harden and darken a bit more as they cool.
Serve: Serve warm with milk and enjoy!
How to Store
If you want to make the cookie dough ahead of time to freeze, you absolutely can. This means you’ll have the best chocolate chip cookies ready to bake at any time. Make the dough, portion it into individual cookies, and flash freeze for 30 minutes to an hour. Once frozen, place the dough into a freezer-safe container or resealable freezer bags. Freeze for up to 3 months. To bake, thaw the dough to room temperature.
Once baked, you can store the cookies at room temperature in an airtight container for up to 5 days, though they’ll have the best texture if eaten within 3 days. Freeze the baked cookies on a baking sheet before transferring to a freezer bag or container. Thaw frozen cookies at room temperature for 30 to 40 minutes before enjoying.
Serving Suggestions
I love serving the kids these cookies with a tall, cold glass of milk. For those who don’t drink dairy milk, I’ll prepare a batch of oat milk instead. For the adults, these cookies always go nicely with a honey almond milk flat white or a nice crisp cold brew.
More Chocolate Chip Cookies To Try
- These big and crispy Brown Sugar Chocolate Chip Cookies are made with brown sugar, butter, and chocolate chips.
- These Chocolate Chip Breakfast Cookies are soft-baked, perfectly spiced, and a good breakfast alternative.
- These easy-to-make Loaded Chocolate Chip Giant Cookies are topped with chocolate and peanut butter chips.
I don’t buy flavored instant oatmeal packets. What can I replace it with?
I promise you it’s worth the purchase!