Best Chocolate Chip Cookies (Soft and Chewy)

These are the best chocolate chip cookies: soft and chewy in the middle, lightly crisp at the edges, and loaded with melty chocolate. A few simple techniques give you bakery-style cookies from a basic pantry recipe.

They are the kind of cookies that disappear the moment they hit the plate.

Why you’ll love this chocolate chip cookies

• Soft and chewy: the perfect texture in every bite.
• Simple pantry recipe: no fancy ingredients.
• Reliable: works every time with easy tips.
• Freezer-friendly dough: bake a few or a batch.

Ingredients you’ll need

Slightly more brown sugar than white sugar is the key to chewy cookies.

• 2.25 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups chocolate chips

How to make chocolate chip cookies (step by step)

1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment.
2. Whisk the flour, baking soda, and salt in a bowl.
3. Cream the butter with both sugars until light and fluffy, about 2 minutes. Beat in the eggs and vanilla.
4. Gradually mix in the dry ingredients until just combined, then fold in the chocolate chips.
5. Scoop rounded tablespoons onto the sheets, spacing them apart. Bake for 9-11 minutes, until the edges are golden but the centers look slightly underdone. Cool on the pan for 5 minutes.

Tips for the best results

• Do not overbake. Pull them when the centers still look soft; they set as they cool.
• Use softened, not melted, butter for the right texture.
• Chill the dough 30 minutes for thicker cookies.

Variations & substitutions

• Add a sprinkle of flaky sea salt on top.
• Use chocolate chunks or a mix of milk and dark chocolate.
• Stir in chopped walnuts or pecans.

Storage & make-ahead

Store in an airtight container for up to 5 days. Freeze baked cookies or scoops of raw dough for up to 3 months.

Frequently asked questions

How do I make cookies soft and chewy?

Use more brown sugar than white, do not overbake, and take them out while the centers still look slightly underdone.

Why did my cookies spread too much?

Butter that is too warm or melted causes spreading. Use softened butter and chill the dough if needed.

Can I freeze the dough?

Yes. Scoop the dough into balls, freeze on a tray, then bag them. Bake from frozen, adding 1-2 minutes.

Should I chill the dough?

Chilling is optional but gives thicker cookies with deeper flavor. Thirty minutes is enough.