The Only Chocolate Chip Cookie Recipe You’ll Ever Need

You know that feeling when you bite into a cookie and it’s just right? Gooey center, crisp edges, that deep vanilla aroma mingling with pools of melty chocolate? Yeah, I chased that cookie for six years.

I tested hundreds of batches. Some were too cakey, some spread into pancakes, others just… didn’t hit. But I finally cracked the code. This chocolate chip cookie recipe gives you:

• Consistent results every time
• A strong vanilla backbone
• Soft, chewy centers with crisp edges
• Great freezing ability—both baked and raw

Ready to bake like you mean it?

 Ingredients List

Let’s break down the ingredients, and more importantly—why they matter. This is your cookie blueprint, and every ingredient has a job to do.

 ¾ Cup Salted Butter, Softened

Butter adds richness, flavor, and helps create that soft, chewy center.

• Why salted? A little salt in the butter boosts overall flavor and balances the sweetness.
• Room temperature, not melted. Melted butter = flat, greasy cookies. Let it sit out until it gives slightly when pressed.

 ½ Cup Brown Sugar, Packed

Brown sugar is the chew factor in cookies. It adds moisture thanks to the molasses content and deepens the flavor.

• Tightly packed. This ensures you’re using enough to balance the white sugar and get that soft texture.

 ½ Cup Granulated Sugar

This brings sweetness and helps the edges crisp up just a little.

• White sugar = structure. It supports browning and lift when paired with baking soda.

 1 Egg

The egg binds everything and adds moisture.

• One is enough. Too many eggs = cakey cookies. We’re going for chewy, not fluffy.

1 Tablespoon Vanilla Extract

Yes, a full tablespoon.

• Flavor backbone. Good vanilla makes everything smell and taste better. Go for pure extract if you can—not the imitation stuff.

 2 Cups All-Purpose Flour

Your structure builder.

• Spoon and level. Scooping directly from the bag packs too much flour, leading to dry cookies. Spoon into your measuring cup, then level off.

1 Teaspoon Baking Soda

The leavening agent.

• No baking powder swap. Baking soda reacts with the brown sugar’s acidity to help the cookies spread just right.

 ½ Teaspoon Salt

Even with salted butter, you need this.

• Salt sharpens flavor. It keeps your cookies from tasting flat or overly sweet.

 1 Cup Chocolate Chips

The star of the show.

• Use what you love. Semi-sweet, dark, milk, or even chunks. Want more chocolate pockets? Use chopped bars instead of chips.

 How to Make Them: Step-by-Step

Let’s get down to business. Each step here is doing heavy lifting, so don’t skip the details—this is how you get pro-level results in a home kitchen.

Step 1: Preheat & Prep Your Tools

• Set oven to 350°F (175°C). Always preheat—cookies need consistent heat to bake evenly.
• Middle rack only. Avoid top or bottom racks which can brown unevenly.
• Convection oven? Skip the fan or lower temp by 25°F.
• Line a baking sheet with parchment paper (or a silicone baking mat if you have one). Keeps cookies from sticking and encourages even browning.

Step 2: Cream the Butter and Sugars

• Combine softened butter, brown sugar, and granulated sugar in a large bowl.
• Beat for 2–3 minutes until pale and fluffy. You’re incorporating air here—this affects how much they rise and spread.
• Use a stand mixer or hand mixer on medium speed. (Mixing by hand? It’ll take some elbow grease but it works.)

 Why this matters: This step sets the foundation for texture. Undermix and they’ll be dense; overmix and they’ll spread too much.

Step 3: Add Egg and Vanilla

• Crack in the egg and pour in the vanilla extract.
• Mix just until combined—don’t whip it to death.

 Tip: Overmixing at this stage can lead to tough cookies. You’re just blending, not beating.

Step 4: Add Dry Ingredients and Combine

• In a separate bowl, whisk together the flour, baking soda, and salt to distribute everything evenly.
• Add the dry mix to the wet ingredients.
• Stir gently on low speed or by hand until just combined. A few flour streaks are okay—it’ll come together when you fold in the chips.

 Common Mistake: Overmixing develops gluten, which = tough cookies. Be gentle here.

Step 5: Fold, Scoop, Bake, and Cool

• Fold in the chocolate chips with a spatula for even distribution.
• Use a #40 cookie scoop (1.5 tbsp) to portion dough onto the prepared sheet. Leave about 2 inches between each.
• Bake 8–10 minutes. The sweet spot? Around 9 minutes and 30 seconds. Edges should be golden, centers just barely set.
• Let cookies rest on the baking sheet for 5 minutes, then move to a wire rack to cool completely.

 Why this last bit matters: Residual heat finishes the cooking. Skip the rack, and you risk soggy bottoms (nobody wants that).

Tips & FAQ

Baking Specifics:

• Best Flour: Standard all-purpose. No fancy blends needed.
• Exact Temp: 350°F is the sweet spot.
• Chill Time: None. Bake straight from the bowl.
• Scoop Size: #40 for uniform cookies.

 Variations:

• Chocolate Types: Mix dark, milk, or white chocolate
• Nuts: Chopped walnuts or pecans are great
• Fun Add-ins: Mini M&Ms, sprinkles, toffee bits, marshmallows

 Storage & Freezing:

• Room temp: 3–5 days in airtight container
• Freeze baked cookies: Up to 3 months
• Freeze dough balls: Flash freeze then bag for later

More Related Chocolate Chip Cookie Recipes

• www.emiliorecipes.com/chocolate-chip-cookies/
  A simple, classic version — ideal for keyword-rich interlinking such as “classic chocolate chip cookie recipe.”
• www.emiliorecipes.com/yourwebsite-com-crumbl-cookie-recipe/
  Great for comparisons or referencing copycat styles — e.g., “inspired by Crumbl chocolate chip cookie recipe.”
• www.emiliorecipes.com/strawberry-banana-pudding/
  Perfect for pairing suggestions — e.g., “Serve these chocolate chip cookies with banana pudding for a Southern twist.”
• www.emiliorecipes.com/classic-sugar-pie-recipe/
  A wonderful dessert to feature in a roundup of traditional sweets alongside your cookie recipe.
• www.emiliorecipes.com/how-to-make-slutty-brownies-recipe/
  An excellent internal link for readers who love layered, chocolate-packed desserts.
  Why This Chocolate Chip Cookie Recipe Works

The Only Chocolate Chip Cookie Recipe You’ll Ever Need

Print Recipe

Soft, chewy centers, crisp edges, bold vanilla, and gooey chocolate—this chocolate chip cookie recipe is the one you’ve been chasing. Tested and perfected for guaranteed results every time.

• Author: Emilio
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 mini cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• ¾ Cup Salted Butter, softened
• ½ Cup Brown Sugar, packed
• ½ Cup Granulated Sugar
• 1 Egg
• 1 Tablespoon Vanilla Extract
• 2 Cups All-Purpose Flour
• 1 Teaspoon Baking Soda
• ½ Teaspoon Salt
• 1 Cup Chocolate Chips (any kind)

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until pale and fluffy (2–3 minutes).
3. Add the egg and vanilla extract, mixing just until combined.
4. In a separate bowl, whisk flour, baking soda, and salt.
5. Gradually stir dry ingredients into the wet ingredients until just combined. Avoid overmixing.
6. Fold in the chocolate chips using a spatula.
7. Use a #40 scoop (1.5 tbsp) to portion dough onto the sheet, leaving 2 inches between cookies.
8. Bake for 8–10 minutes, until edges are golden and centers are just set.
9. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Skip the chilling—these are bake-ready. Store dough balls in the freezer for on-demand cookies anytime.

Nutrition

• Serving Size: 1 mini cookie
• Calories: 47
• Sugar: 3g
• Sodium: 60mg
• Fat: 0.2g
• Saturated Fat: 0.1g
• Unsaturated Fat: 0.1g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 5mg

Keywords: chocolate chip cookies, chewy cookies, classic dessert, easy cookie recipe, freezer-friendly cookies

 Frequently Asked Questions

 Nutrition Info (Per Cookie)

Note: based on mini cookie size. Adjust if making larger.

Conclusion & Call to Action

This is the cookie I want to eat. Soft, chewy, with real vanilla and gooey chips that melt just enough.

So here’s the deal: make a batch. Freeze some dough balls. Have fresh cookies on-demand. You’ve got the recipe now—it’s time to bake like a pro.

Got a favorite twist or want to troubleshoot? Drop a comment, share a pic, or tag it. Let’s make your cookie game unbeatable—and if you’re hungry for more ideas, invite you to visit my page on Pinterest for extra tips, variations, and sweet inspiration.