Easy Homemade Chocolate Chip Cookies Recipe

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Homemade chocolate chip cookies are soft, chewy, and loaded with melty chocolate, making them a classic treat you can enjoy anytime.

These cookies are easy to make at home and bake up perfectly every time, delivering that nostalgic, bakery-style taste you love.

With simple ingredients and straightforward steps, this recipe is perfect for an afternoon snack, a dessert plate, or sharing with friends and family.

They come out with lightly crisp edges and soft, gooey centers, the kind of cookies you’ll want to make again and again.

Love exploring cookie flavors? Try our Red Velvet Chocolate Chip Cookies or Strawberry Chocolate Chip Cookies next!

What’s great about our recipe!

• Soft and chewy centers with lightly crisp edges every time.
• Simple, step-by-step instructions that are perfect for beginners or seasoned bakers.
• Flexible dough that works with different add-ins or chocolate types.
• Uses common pantry ingredients that are easy to find.

Ingredients

• Butter: Adds richness, moisture, and helps the cookies spread evenly while staying tender.
• Brown sugar: Brings chewiness and deep, caramel-like flavor.
• Granulated sugar: Balances sweetness and creates lightly crisp edges.
• Egg and egg yolk: Provides structure, richness, and ensures soft centers.
• Vanilla extract: Enhances flavor and adds warm, aromatic notes.
• All-purpose flour: Gives structure and balance to the cookie dough.
• Cornstarch: Softens the dough for a melt-in-your-mouth texture.
• Baking soda: Reacts with sugars to promote browning and spread.
• Salt: Enhances all flavors and balances the sweetness.
• Chocolate chips: The star of the cookie, melting into gooey pockets with every bite.

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• Stand mixer
• Parchment paper
• Baking sheet
• Cooling rack

How to make chocolate chip cookies

You’ll find a free printable recipe card at the end of the page.

1. In a medium bowl, combine flour, cornstarch, baking soda and salt . Set aside.
2. In a bowl of a stand mixer, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy.
3. Add the egg, egg yolk, and vanilla extract, whisking until fully incorporated.
4. Gradually mix in the dry ingredients into the wet mixture until no streaks remain. Do not overmix.
5. Mix in the chocolate chips evenly throughout the dough. (Reserve 2 tablespoons)
6. Using a cookie scoop or spoon, portion the dough into balls (about 2 tablespoons each) and place them on a parchment-lined tray. Stick a few chocolate chips on the dough balls.
7. Cover the scooped dough and chill in the refrigerator for 30–60 minutes to prevent spreading and improve texture.
8. Preheat the oven to 350°F (175°C).
9. Bake the chilled dough balls for 10–12 minutes, until edges are lightly golden and centers are still soft.
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Variations & Substitutions

This dough is flexible and works well with a few easy swaps. Here are some ways to change things up without adjusting the base recipe.

• Chocolate chip marshmallow cookies: Fold marshmallows into the dough just before baking. For best results, press a few marshmallows on top of each cookie so they get lightly toasted without fully melting away.
• Pizookie: Press the dough into a greased skillet or oven-safe pan and bake until the edges are set and the center stays soft. Serve warm, straight from the pan.
• Chewy white chocolate chip cookies: Swap the chocolate chips for white chocolate chips. Everything else stays the same, and the cookies bake up soft with a sweeter flavor.
• Tahini Dark Chocolate Chip Cookies: Add some tahini to the dough and use dark chocolate chips. This adds a subtle nutty taste and keeps the cookies rich and chewy.

Serve with

These cookies pair perfectly with a cold glass of milk, a warm cup of coffee, or hot chocolate.

You can also serve them with ice cream for a classic cookie sandwich or crumble them over yogurt for a quick, indulgent dessert.

How to store

Allow cookies to cool then store in an airtight container at room temperature for up to 3 days.

Fog longer storage, freeze in a sealed container or freezer bag for up to 2 months. Thaw at room temperature.

Make ahead

For cookie dough: Scoop the dough onto a tray, freeze until firm, then transfer the balls to a freezer-safe bag or container.

Label with the date. When ready to bake, you can bake them straight from frozen, just add 1–2 minutes to the baking time.

FAQs

Can I bake these without chilling the dough?

Yes, you can bake them right away, but chilling the dough for 30–60 minutes is recommended. Chilling helps control spreading and gives the cookies a better texture. If you bake them immediately, expect slightly flatter cookies with softer edges.

Can I add nuts or other mix-ins?

Absolutely! Walnuts, pecans, or toffee pieces work well. To add them, simply replace 2 tablespoons of the chocolate chips with your chosen mix-in and fold it in along with the chocolate chips.

What kind of chocolate should I use?

You can use any chocolate you like. Semi-sweet, milk chocolate, dark chocolate, or even unsweetened chocolate all work well.

Chocolate chips, chocolate chunks, or chopped chocolate bars can be used, depending on whether you prefer evenly distributed chocolate or larger, melty pockets throughout the cookies.

Can I scoop the dough before chilling?

Yes! Scoop first, then chill. This saves time and ensures evenly shaped cookies with controlled spread.

Chichi’s Tips

1. Don’t overmix once flour is added; it prevents tough cookies.
2. For a bakery-style look, press a few extra chocolate chips or chunks onto the top of each scooped cookie dough ball. This can be done right after scooping, before chilling, after chilling, just before baking or even right after baking.
3. Chill dough for a firmer texture and reduced spread.
4. Use a cookie scoop for consistent size and even baking.
5. Watch baking time closely; cookies continue setting after removal from the oven.

This homemade chocolate chip cookie recipe is simple, reliable, and delivers classic cookies every time. Soft, chewy, and full of chocolate, it’s perfect for baking anytime and is easy to adapt for fun variations.

Once you try it, these cookies are sure to become a favorite in your home baking rotation.

Happy baking!

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Chewy Homemade Chocolate chip cookies recipe

Chichi Uguru

Easy homemade chocolate chip cookies loaded with chocolate chips, perfect for baking anytime a cookie craving hits.

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Chill time for dough (optional) 30 minutes minutes

Course Dessert

Cuisine American

Servings 20

Calories 202kcal

• ¾ cup Salted butter
• ¾ brown sugar (packed)
• ½ cup white granulated sugar
• 1 large egg (beaten)
• 1 egg yolk (see note 3)
• 2 tsp pure vanilla extract
• 2 ½ cups all purpose flour
• ½ Tbsp corn starch
• 1 tsp baking soda
• ½ tsp salt (optional but recommended)
• 1 ¼ cup chocolate chips

Cook ModePrevent your screen from going dark

• In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Set aside

• In a large bowl, whisk together the butter, brown sugar, and granulated sugar until combined.

• Add the egg, egg yolk, and vanilla extract. Whisk until fully incorporated.

• Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks remain. Do not overmix.

• Mix in the chocolate chips evenly throughout the dough. (Reserve 2 tablespoons)

• Using a cookie scoop or spoon, portion the dough into balls (about 2 tablespoons each) and place them on a parchment-lined baking sheet. Stick the reserved chocolate chips on each dough ball

• Cover the scooped dough and chill in the refrigerator for 30–60 minutes. Chilling helps control spread and improves texture.

• Preheat the oven to 350°F (175°C).

• Bake the chilled dough balls for 10–12 minutes, until the edges are set and lightly golden while the centers still look soft.

• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

• Scooping before chilling saves time and ensures even cookies. Round the tops if they flatten while chilling.
• Salted butter varies in salt content, so adding a small amount of salt helps balance the sweetness and brings out the chocolate flavor.
• This recipe calls for one egg plus one extra yolk for chewier cookies, but you can use two whole eggs instead without changing anything else if you prefer. Using two whole eggs will make the cookies slightly less chewy.
• If you use the egg + yolk method, you’ll have a leftover egg white, don’t discard it! Use it to make a quick egg white omelet or add it to scrambled eggs.
• Don’t over bake , centers should look slightly underdone; they firm up as they cool. Press extra chocolate chips on top of each cookie for a professional bakery look.
• Keep cooled cookies in an airtight container at room temperature for up to 3 days, or freeze baked cookies for up to 2 months.

Nutrition Facts

Chewy Homemade Chocolate chip cookies recipe

Amount Per Serving (1 Cookie)

Calories 202
Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 7g44%

Trans Fat 0.3g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 37mg12%

Sodium 172mg7%

Potassium 56mg2%

Carbohydrates 24g8%

Fiber 0.4g2%

Sugar 12g13%

Protein 2g4%

Vitamin A 239IU5%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published in Dec 2018. It’s been updated with clearer recipe instructions, answers to FAQs and better photos. Enjoy!