Soft and Chewy Chocolate Chip Cookies
This is the best soft and chewy chocolate chip cookie recipe ever with super simple ingredients, and no chilling time! Such an easy homemade recipe, with soft gooey centers, these will turn out perfectly every time!
Everyone needs a classic chocolate chip cookie recipe in their lives! This is seriously the best chocolate chip cookie recipe ever!
I used to make these ALL the time with my grandmother as a child, and have continued to make them in adulthood. Everyone that tries them agrees they are NEXT LEVEL delicious!
If you’ve been following me for awhile, you know the majority of my baking is gluten free, vegan, or on the health-ier side. These are none of the above.
In this recipe I use all-purpose flour, white sugar, milk, butter, ALL that good stuff.
I’m sure you could make these dairy free by using vegan butter and non dairy milk very easily! I chose to keep the recipe exactly how my grandmother made them to honour her!
INGREDIENTS YOU WILL NEED
- Butter
- White Sugar
- Brown sugar
- Eggs
- Vanilla
- All-purpose Flour
- Baking soda
- Salt
- Chocolate Chips
How to make easy chocolate chip cookies from scratch
These cookies are SO easy, but here are a few tips to ensure they are PERFECT every single time!
- Room temperature butter. I have melted the butter completely using this recipe before and it hasn’t turned out the same! If you are planning on making these, take the butter out of the fridge in advance to get it to room temperature.
- How to measure flour correctly. I always measure all-purpose flour by scooping it into the measuring cup and making it level with a butter knife. This is the way my grandmother taught me, and how I have done it since!
- DO NOT over-bake these cookies! These chocolate chip cookies will not look done when you pull them out after 8 minutes, but this is perfectly fine! They will be softer and more chewy, and will cook a bit more on the baking sheet once they have been taken out of the oven.
- The more chocolate chips the BETTER. This speaks for itself!
Can you freeze these chocolate chip cookies?
Yes! These cookies are freezer-friendly! Freezing chocolate chip cookie dough is really easy.
- A lot of the time when I’m baking this recipe I will make a full batch, and roll half of them into balls, place them on a cookie sheet and freeze the dough.
- After about an hour in the freezer I will transfer the balls to a sealed reusable container.
- When it’s time to bake the cookies, remove them from the freezer. Preheat the oven as normal.
- Bake the cookies for a minute or two longer since the dough is frozen. This is perfect for whenever the craving hits or when you need a big batch of fresh-baked cookies. I do it all the time!
Another method I use is thawing them first. When you’re ready to bake them, remove dough balls from freezer, set them on a parchment lined baking sheet and let them thaw.
Once they reach room temperature (after about 1-2 hours depending on the temperature of your kitchen) bake as directed in the recipe! SO easy!
The last method is by baking the ENTIRE batch, and freezing the remaining cookies you will not eat right away. This method is less fresh and you won’t get the cookies straight-out-of-the-oven-delicious.
But I have used this method SO many times and they are still amazing if you let them thaw, or warm them in the microwave!
The Best Ever Chocolate Chip Cookie Recipe
Ingredients
- 1 1/3 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 3 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- chocolate chips, the more the merrier
Instructions
- Preheat oven to 350F. Line a baking pan with parchment paper and set aside.
- In a medium size bowl, cream together butter and sugars until combined.
- Beat in eggs and vanilla until fluffy.
- In a separate bowl, combine the flour, baking soda and salt.
- Add the dry ingredients to wet ingredients, then add in chocolate chips.
- Using a teaspoon, drop the cookies onto the cookie sheet. You do not need to roll the dough into perfect balls. The more uneven they are, the more the cookies will resemble the photos in this post.
- Bake for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown. They will look like they are not fully baked, but this is good to keep them soft and moist.
- Let them sit for a few minutes on the baking sheet before removing them to the baking rack.
Nutrition Information:
Yield:
24Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Other Delicious Cookie Recipes you may want to try!
- Gluten free protein chocolate chip cookies
- Sugar Free sugar cookies
- Double Chocolate chunk sea salt cookies
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
Bails! These are truly the best chocolate chip cookies. I just whipped them up and they hit the spot in all their ooey gooey glory. Thank you so much for sharing!
Hi Meridith,
So glad you like them!! Thank you so much for the 5 star review!!