Homemade Chocolate Chip Cookies

Chocolate chip cookies are so beloved in my house, I can’t believe it took me almost 13 years of doing this to post this recipe! These fantastic cookies come together so easily and with my instructions, even your kids will be able to bake these up.

My chocolate chip cookies are slightly crisp on the outside and buttery soft on the inside. They are packed with chocolate chips so that you get a bit of chocolate in each bite. I know that your family will love these delicious cookies as much as mine does.

How to Make Chocolate Chip Cookies

Here is a brief overview of how these homemade chocolate chip cookies come together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.

• Combine dry ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
• Beat the butter and sugar. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
• Add the eggs and vanilla. Add in the egg and egg yolk, one at a time. Then beat in the vanilla until just combined.
• Combine wet and dry ingredients. Add the flour mixture to the mixer. Turn on the mixer on low, and beat until the flour just begins to incorporate. Then turn the mixer up high for just a few seconds until the flour is fully incorporated. 
• Fold in the chocolate chips. Stir in the chocolate chips by hand with a spatula.
• Bake the cookies. Scoop the cookies into uniform balls and place them on a baking sheet. Bake for 10 to 14 minutes or until the edges of the cookies begin to brown.
• Let the cookies cool. Allow the cookies to cool on the baking sheet for two minutes before moving to a wire cooling rack with a spatula.

Tips and Tricks

These simple tips and tricks are helpful for most cookie recipes. They will result in the best chocolate chip cookies.

• Make sure your butter is room temperature. This is crucial for creaming together with sugars. The butter should be soft enough to dent with your finger, but not push all the way through. To speed this process up, cut it into small pieces and leave it on the counter for 30 minutes. Avoid putting it in the microwave. Keep in mind that room temperature butter will still feel cold to the touch.
• Use fresh baking powder and baking soda. Active baking soda and baking powder are crucial ingredients in baking. If they aren’t active, your recipe won’t turn out how it is supposed to. Both baking soda and baking powder should be replaced every six months or so. To test them, mix a little baking soda with vinegar and a little baking powder with water. They should bubble up right away; if not, toss them and replace with new.
• Measure your flour correctly. This is such an important step it gets its own section below.
• Fully cream the butter and sugars. The mixing (or creaming) process incorporates air into the butter, which helps the cookies rise and expand in the oven. Thoroughly creaming the mixture until it’s light and fluffy, which takes about five minutes, can also give you more cookies than if you simply mixed the ingredients together.
• Use a cookie scoop. A cookie scoop makes quick work of getting your dough into balls that will bake evenly. It comes in handy for tons of cookie recipes.
• Use good baking sheets. A baking sheet can make or break a cookie recipe. I love these baking sheets. They always turn out perfect cookies.
• Add extra chocolate chips. To make the cookies look like they do in my photos, add a few extra chocolate chips to the tops of the dough balls right before you put them in the oven. Milk chocolate chips or semi-sweet chocolate chips can be used.

Measuring Flour

Because baking is a science, getting the correct amount of each ingredient is crucial for how the recipe turns out. Accurate measurements lead to consistent results, helping your baked goods turn out perfectly every time. Flour is one ingredient that often is measured incorrectly and directly affects the texture, structure, and overall success of your recipe. Too much flour can make your cookies dense, dry, and tough, while too little can cause them to be too soft, crumbly, or even undercooked.

I share a brief overview of how to measure flour without a scale below, but you can check out the link in the box for more detailed instructions and photos.

• Whisk the flour in the bag or container it is stored in.
• Use a spoon to scoop the fluffed flour into a dry measuring cup.
• Level it off with a flat edge, like a knife or spatula.
• Repeat as needed for additional flour.

How to Freeze Cookie Dough

You can freeze these homemade chocolate chip cookies before they are baked or after. To freeze chocolate chip cookie dough, use a cookie scoop to scoop the prepared dough onto a parchment-lined baking sheet. Put the baking sheet in the freezer for an hour to flash-freeze the cookie dough balls and prevent them from sticking together, then transfer them to a freezer-safe bag. Store in the freezer for up to three months.

I love this option to make a few cookies at a time without needing to make a whole batch. When you are ready to bake the dough balls, you can pull out and bake as many as you’d like. Bake them right from the freezer at 350 degrees for 11 to 15 minutes.

Other Great Cookie Recipes

Looking for other great cookie recipes to add to your cookie jar? In addition to the best chocolate chip cookie recipe, here are a few of my family’s favorites.

• Snickerdoodles
• No Bake Chocolate Oatmeal Cookies
• Monster Cookies