Chocolate Chip Cookies — Classic Soft & Chewy

Warm, buttered edges and soft, slightly gooey centers — this Chocolate Chip Cookies recipe delivers that perfect bite every time. After testing this formula 8 times with different flours and resting times, I landed on a ratio and technique that reliably produces tender, chewy cookies with a clean caramel flavor. I refined this while running a bakery line and again in a home test kitchen to make it easy for busy bakers. Read on for precise measurements, critical timing cues, and tips that rescue common failures so you get bakery-quality cookies at home. If you want a coffee-kissed variation, try our espresso chocolate chip cookies for a bold twist.

Why This Recipe Works

Using both brown and granulated sugar balances chewiness (from brown sugar) and spread (from granulated sugar).
A short chill (30 minutes) firms the dough so cookies spread evenly and develop a defined edge.
Slight underbaking yields a soft center that continues to set off the baking sheet as it cools.
Coarse salt on top brightens the sweet caramel notes from browned butter and sugar.
Mixing by hand just until combined preserves airiness and prevents gluten overdevelopment.

Ingredients Breakdown

All-purpose flour — 360 g (3 cups). Provides structure. Overmeasuring adds density; spoon flour into the cup and level it.
Baking soda — 1 tsp (6 g). Reacts with brown sugar’s acidity for lift and spread.
Fine sea salt — 1 tsp (5 g) plus extra for sprinkling. Use Diamond Crystal kosher salt for accurate salting; if using Morton’s, reduce to 3/4 tsp.
Unsalted butter — 170 g (3/4 cup), softened to room temperature. Butter controls spread and texture. Using melted butter makes cookies flatter; softened butter gives a fuller, chewier result.
Granulated sugar — 100 g (1/2 cup). Adds crispness to the edges.
Light brown sugar — 150 g (3/4 cup), packed. Adds moisture and caramel flavor; dark brown will deepen the molasses flavor noticeably.
Large eggs — 2 (about 100 g without shell). Eggs provide structure and moisture. For egg-free options, see Variations.
Pure vanilla extract — 10 ml (2 tsp). Essential for flavor depth.
Semisweet chocolate chips — 340 g (12 oz). Use 60–70% cacao for balance. Chopping a few bars yields melty pockets.
Optional: flaky sea salt for finishing. A light sprinkle enhances contrast.

Substitutions with impact warnings:

Gluten-free: Replace with a 1:1 gluten-free flour blend and add ½ tsp xanthan gum; texture will be slightly more crumbly.
Butter: Brown butter gives deeper nuttiness; clarified butter will reduce spread and leave a drier crumb.
Sugar: Replacing brown sugar with all granulated will make cookies less chewy and less caramelized.

Essential Equipment

Baking sheets: two rimmed half-sheet pans (18 x 13 in / 46 x 33 cm). Rotate pans halfway through baking for even browning.
Parchment paper or silicone baking mats to prevent sticking.
Digital scale (highly recommended) for accurate dry measurements.
1–2 tbsp cookie scoop or two spoons for uniform cookies.
Cooling racks: one or two for lifting cookies off hot pans.
If you lack a digital scale, use careful measuring cups and spoon-and-level technique; a 9-inch (23 cm) offset spatula works as a lifter.

Step-by-Step Instructions

Prep Time 20 minutes; Cook Time 10–12 minutes per batch; Inactive Time 30 minutes (chill); Total Time about 1 hour; Servings 24 cookies (1 cookie each).

Step 1: Combine dry ingredients

Sift or whisk 360 g (3 cups) all-purpose flour, 1 tsp (6 g) baking soda, and 1 tsp (5 g) fine sea salt in a bowl. Whisk until evenly distributed, about 30 seconds, and set aside.

Step 2: Cream butter and sugars

In a large bowl, beat 170 g (3/4 cup) softened unsalted butter with 100 g (1/2 cup) granulated sugar and 150 g (3/4 cup) packed light brown sugar until light and slightly fluffy, about 2–3 minutes. Scrape sides once halfway.

Step 3: Add eggs and vanilla

Add 2 large eggs, one at a time, mixing 20–30 seconds after each until incorporated. Stir in 10 ml (2 tsp) pure vanilla extract. Do not overmix.

Step 4: Combine wet and dry

Add the dry ingredients to the wet in two additions, mixing gently by hand until just combined — about 20–30 seconds per addition. Do not overmix — stop as soon as no dry flour is visible.

Step 5: Fold in chocolate

Fold 340 g (12 oz) semisweet chocolate chips or chopped chocolate into the dough with a flexible spatula for 20–30 seconds, keeping larger chunks intact for melty pockets.

Step 6: Chill the dough

Scoop dough into 24 portions (~38 g / 1 1/2 oz each) and place on a tray. Chill in the refrigerator for 30 minutes to 2 hours. Chilling firms the fats and prevents excessive spread; plan for at least 30 minutes.

Step 7: Bake

Preheat oven to 180°C (350°F). Place chilled dough 5 cm (2 in) apart on parchment-lined baking sheets. Bake for 10–12 minutes, rotating the sheet halfway, until edges are golden brown and centers still look slightly underbaked — about 11 minutes. Cookies continue to set off the hot sheet.

Step 8: Cool and finish

Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Sprinkle a pinch of flaky sea salt while still warm for contrast.

Expert Tips & Pro Techniques

Chill for chew: A minimum 30-minute chill prevents runaway spread; 24 hours deepens flavor through slow enzyme activity.
Fix for flat cookies: If your cookies flatten, reduce oven temperature by 10°C (50°F) or chill dough longer. Also ensure butter isn’t too warm.
Don’t overmix: Overmixing develops gluten and makes cookies tough — mix until combined and stop.
Make-ahead: Scoop dough into portions and freeze on a tray. Transfer to a zip-top bag for up to 3 months. Bake from frozen — add 1–2 minutes to bake time.
Professional tip: Use 70% chocolate chopped into 1 cm pieces to create a mix of melted pools and bite-sized chunks. This mimics bakery texture.
Avoid soggy bottoms: Bake on room-temperature pans; a hot pan can cause premature spreading.

Storage & Reheating

Refrigerator: Store cooled cookies in an airtight container for up to 5 days. Layer parchment between cookies to prevent sticking.
Freezer: Cookies and unbaked portions freeze well. For baked cookies, flash-freeze on a tray then transfer to a freezer bag for up to 3 months. For dough balls, freeze on a tray, then store in a bag; bake from frozen and add 1–2 minutes to baking time.
Reheating: Reheat in a 175°C (350°F) oven for 4–6 minutes to refresh chewiness. Avoid microwaving for more than 10–15 seconds — it can make the texture gummy.

Variations & Substitutions

Gluten-Free Version: Replace the flour with a 1:1 gluten-free blend such as Bob’s Red Mill and add ½ tsp xanthan gum. Bake as directed; expect a slightly crumblier texture.
Peanut Butter Swirl: Fold 120 g (1/2 cup) creamy peanut butter into half the dough, layer with plain dough, and swirl with a knife; bake 10–13 minutes. For more nutty ideas, see this chocolate peanut butter swirl cookies inspiration.
Chocolate-Cherry: Add 100 g (3.5 oz) chopped dried cherries and reduce chips to 270 g (9.5 oz); bake the same. For a cherry-forward version, see these chocolate cherry cookies.
Thick & Chewy: Use an extra 25 g (2 tbsp) flour and chill the dough for at least 2 hours; bake 11–13 minutes. For a thicker style that stays tall, consider techniques noted in this thick chocolate chip cookies guide.
Oat & Coconut Twist: Replace 60 g (1/2 cup) flour with rolled oats and fold in 40 g (1/2 cup) shredded coconut; reduce chips to 250 g (8.8 oz). See a similar profile at oatmeal coconut chocolate chip cookies.

Serving Suggestions & Pairings

Beverage pairings: A tall glass of cold whole milk, an espresso, or a vanilla latte complements the caramel notes.
Garnishes: Top freshly baked cookies with flaky sea salt or a smear of room-temperature butter.
Party pairing: Serve warm cookies alongside vanilla ice cream for an easy dessert plate.
Snack pairing: Add fruit like sliced apples or pears to balance sweetness.

Nutrition Information

Per serving (1 cookie). Servings: 24 cookies. Serving size: 1 cookie.

Calories: 220 kcal
Total Fat: 11 g
Saturated Fat: 6 g
Cholesterol: 35 mg
Sodium: 140 mg
Total Carbohydrates: 29 g
Dietary Fiber: 1.5 g
Sugars: 18 g
Protein: 3 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cookies turn out dry?
A: Dry cookies usually mean too much flour or overbaking. Weigh your flour and remove cookies when centers look slightly underbaked; they set as they cool.

Q: Can I make this without eggs?
A: Yes. Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) or 60 g (1/4 cup) applesauce per egg. Expect a slightly denser, cakier texture.

Q: Can I double this recipe?
A: Yes. Double every ingredient and bake on two sheets at a time. Rotate pans halfway through baking for even heat. Dough may need extra chill time.

Q: Can I prepare this the night before?
A: Absolutely. Mix the dough, scoop into portions, cover, and refrigerate overnight. Bring dough to the oven chilled and add 1–2 minutes to bake time if very cold.

Q: How long does this keep in the fridge?
A: Baked cookies keep in an airtight container in the fridge for up to 5 days. For longer storage, freeze as described above.

Q: How can I make them extra chewy?
A: Use more brown sugar, slightly underbake, and include an extra egg yolk for richness. Chilling the dough for at least 30 minutes also helps chewiness.

Q: My cookies spread too much — what went wrong?
A: Warm dough or too little flour causes excess spread. Chill the dough longer and ensure your oven temperature is accurate with an oven thermometer.

Conclusion

Try pairing these cookies with one of the classic recipes for inspiration; JoyFoodSunshine’s take on the most amazing chocolate chip cookies highlights a simple twist, while Sally’s chewy chocolate chip cookies offer a dependable chewy profile to compare techniques. Both make excellent references as you adapt this recipe to your taste.