Classic Chocolate Chip Cookies

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This no-chill chocolate chip cookie recipe combines everything you love in a cookie. They are soft yet chewy and the best homemade version of a classic cookie!

stack of chocolate chip cookies

It has taken me several attempts, but I finally have the perfect chocolate chip cookie.  If you enjoy a cookie that has a crunchy exterior while remaining chewy on the inside with a cake-like softness then this recipe for you!

I adapted this recipe and use it as a base for most of my cookies. Like these brookies, pumpkin chocolate chip cookies, banana nut bread cookies, chocolate chip salted caramel cookies white chocolate raspberry cookies, and butterscotch toffee cookies. Oh, you must try them!

Classic recipes are simply the best! You just can’t beat classic peanut butter blossoms, basic butter cookies, or a classic sugar cookie recipe.

The best part is the dough doesn’t require chilling! You can just mix it up and bake it right away. This saves an immense amount of time.

Another favorite recipe is chocolate chip pie. It’s like one giant chocolate chip cookie in pie form.

Why this recipe works

The recipe is formulated so the dough doesn’t require refrigeration before baking.

Usually, I’ll add shortening to my cookies to keep them from spreading but this recipe is made will all butter. Butter gives the best flavor and helps the edges of the cookie crispen.

The dough doesn’t require chilling because the ratio of flour to fat makes it so the dough can be baked right away without the cookies spreading too much.

chocolate chip cookie leaning against glass jar of milk


These chocolate chip cookies are high in fat, which contributes to the flavor and tenderness. The high-fat content also extends the shelf life.

  • Butter: Unsalted butter makes the cookie taste rich in flavor and allows the cookies to brown.
  • Sugar: Brown sugar will give the cookies a chewy texture while white sugar caramelizes and make the edges crisp.
  • Eggs: Eggs also add richness and keep the cookies tender.
  • Vanilla: Pure vanilla extract adds flavor.
  • Flour: All-purpose flour contains enough protein to add structure without toughening the cookies.
  • Leavening: Baking soda is used to give the cookies rise and helps them develop a golden color.
  • Salt: A little salt helps balance the sweetness. You can cut back on the amount used if desired.
  • Chocolate Chips: Semisweet chocolate chips are what I used but you can use coarsely chopped chocolate instead.

Equipment needed

Mixer. You can use a stand mixer fitted with the paddle attachment or a handheld electric mixer.

Cookie scoop. Use a 1.5 tablespoon cookie scoop to portion the cookies for uniform sizes.

Baking sheets. Baking sheets lined with parchment paper or a silicone mat work best.

How to Make Classic Chocolate Chip Cookies

I’m going to walk you through exactly how to make homemade chocolate chip cookies. The process is quick and simple. And the best part is the dough can be baked immediately without chilling.

Step 1. Properly measure ingredients

First, you will need to start by measuring the flour correctly.  This is crucial!  Too much flour will leave your cookies dry and crumbly.

I wrote an entire post on how to measure flour. I recommend reading it over and applying all the tips to your future baking endeavors as well as today’s recipe.

Step 2. Combine the wet ingredients

Cream the fat and sugar together to create a lump-free mixture and blend the ingredients completely.

Add the eggs and vanilla and mix until fully combined. You may need to stop and scrape down the sides of the bowl.

process shots showing wet ingredients mixed in glass bowl

Step 3. Combine the dry ingredients

Whisk the flour, baking soda, and salt together. Add it to the butter mixture all at once and mix slowly just until the flour is incorporated.

Fold in the chocolate chips and take care not to overmix the dough.

process shots showing chocolate chip cookie dough mixed in glass bowl

Step 4. Bake

Use a cookie scoop to drop mounds of dough onto a baking sheet lined with parchment paper.

Bake one sheet at a time for 10-12 minutes at 350°F. The cookies should be golden brown around the edges and appear soft/underdone in the centers.

scooping cookie dough on baking sheet

Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. The residual heat from the baking sheet will continue to cook the cookies as they sit.

After 10 minutes you can transfer the cookies to a cooling rack to cool completely.

overhead of chocolate chip cookies on wire rack

Storage tips

These homemade chocolate chip cookies keep well and will remain soft for days after baking.

  • The best way to store cookies that have been baked is to place them in a zip-top bag and keep them at room temperature. They’ll stay soft for up to 1 week.
  • A little tip I picked up from Cook’s Illustrated is to place half a slice of bread in the bag with the cookies. This will prevent them from becoming dry and brittle.

Do you prefer an eggless cookie? Try my eggless chocolate chip cookies. They are pure perfection!

Classic Chocolate Chip Cookies

4.59 from 46 votes
stack of chocolate chip cookies
These melt in your mouth classic chocolate chip cookies combine everything we love in a cookie. They are soft with crisp edges and chewy centers. This homemade version of a classic cookie is delicious and can be ready in 30 minutes!
Jen Sobjack
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Serving Size 29


  • ¾ cup (180 g) unsalted butter, softened
  • ¾ cup (150 g) light brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 ½ cups (325 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (190 g) semisweet chocolate chips


  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
  • In a larger bowl, cream the butter and both sugars together with an electric mixer at medium speed until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
  • Beat in the egg, egg yolk and vanilla until well combined.
  • In a separate bowl, combine the flour, baking soda, and salt with a whisk. Add all the flour mixture to the butter mixture and beat on low speed just until almost fully combined.
  • Gently fold in the chocolate chips.
  • Using a 1.5 tablespoon cookie scoop, scoop mounds of dough onto the prepared baking sheet spacing them 2 inches apart.
  • Bake for 10-12 minutes or until lightly brown around the edges and just underdone in the center.
  • Cool cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.


  • Feel free to add more chocolate chips! Or save a few to press into the tops of the cookies as soon as they come out of the oven.
Make ahead tip
  1. Cookie dough can be kept covered in the refrigerator for up to 3 days. Bring to room temperature and continue bake per recipe instructions.
  2. Baked cookies will keep for up to 1 week stored in an airtight container at room temperature. They can also be stored in the freezer for up to 3 months.


Serving: 1cookie | Calories: 157kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 124mg | Potassium: 59mg | Fiber: 1g | Sugar: 11g | Vitamin A: 168IU | Calcium: 13mg | Iron: 1mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

Course: Dessert
Cuisine: American
4.59 from 46 votes (36 ratings without comment)

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Recipe Rating


  1. Maggie Davis says:

    Hello there Could I use margarine instead of butter?

    1. Jen Sobjack says:

      I don’t recommend it.

      1. Maggie Davis says:

        Ok, thank you. Is it because of the difference is saturated fat, since margarine doesn’t have as much as butter does?

      2. Jen Sobjack says:

        Yes, the fat to water ratios are different. Subbing one for the other will lend subpar results.

  2. 5 stars
    Cookies came out cake like. I used all purpose flour and followed the recipe. Going to stick with tollhouse.

  3. Thanks for the recipe !!

  4. Hey, do you have any egg substitutes, it would be great if you could share it

    1. Jen Sobjack says:

      Unfortunately, I don’t. I’m not an eggless baker and haven’t tested any egg substitutes with my recipes.

  5. Anusha Ashok says:

    Hi Jen, This recipe baked amazing cookies! Was the best ever. Now if I want to substitute whole wheat flour would this recipe work just the same or what tweak should I make since protein content will be more with whole wheat.

    1. Jen Sobjack says:

      The recipe will not work the same if you use whole wheat flour. And I can not tell how to make the cookie with whole wheat flour since I’ve not made this recipe that way before.

  6. Robert Hazleton says:

    5 stars
    Yep, these are pretty much perfect. Four days later they taste like I just made them.