Name: Homemade Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 2 teaspoons vanilla extract; 2 large eggs; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups semi-sweet chocolate chips; 1 cup chopped nuts (optional)

Jump to Recipe·Leave a Review

There’s something timeless and comforting about warm, chewy chocolate chip cookies fresh from the oven. This recipe takes just 27 minutes from start to finish and delivers the perfect balance of crisp edges and soft, gooey centers, all studded with rich semi-sweet chocolate chips. It’s an approachable recipe that’s ideal for beginners, yet satisfying enough to keep seasoned bakers coming back again and again.

Homemade Chocolate Chip Cookies

Why You’ll Love This Recipe

I love this recipe because it captures everything I crave in a classic cookie—crisp on the outside, chewy on the inside, and packed with chocolate in every bite. It doesn’t require any complicated steps or special tools, just a few pantry staples and a little mixing magic. Whether I’m baking for a crowd or just treating myself on a cozy afternoon, this recipe never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter, softened
granulated sugar
packed brown sugar
vanilla extract
large eggs
all-purpose flour
baking soda
salt
semi-sweet chocolate chips
chopped nuts (optional)

Directions

I preheat my oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large bowl, I cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
I beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
In another bowl, I whisk together the flour, baking soda, and salt. Then, I slowly add this dry mixture to the wet ingredients, mixing just until the dough comes together.
I gently stir in the semi-sweet chocolate chips and, if I’m feeling fancy, some chopped nuts for a little crunch.
Using a tablespoon or cookie scoop, I drop dough balls onto the baking sheets, spacing them about 2 inches apart.
I bake them for 9 to 11 minutes, just until the edges are golden and the centers look set.
After baking, I let the cookies rest on the pan for 2 minutes before moving them to a wire rack to cool completely.

Servings and Timing

This recipe makes approximately 36 cookies.

Prep Time: 15 minutes
Cook Time: 10 minutes
Rest Time: 2 minutes
Total Time: 27 minutes
Difficulty: Beginner
Calories: About 150 per cookie

Variations

Sometimes I like to shake things up by substituting the chocolate chips with dark or milk chocolate chunks. I’ve also tried browning the butter beforehand for a nutty flavor twist, and I love finishing each cookie with a sprinkle of sea salt before baking to enhance the sweetness. For a different texture, I swap the nuts with shredded coconut or crushed pretzels.

Storage/Reheating

To keep these cookies tasting fresh:

I store them in an airtight container at room temperature for up to 1 week.
For longer storage, I freeze cooled cookies in a single layer, then transfer them to a zip-top freezer bag. They keep beautifully for up to 3 months.
When I want to refresh the cookies, I warm them in the microwave with a damp paper towel underneath for 5–10 seconds. It brings back that just-baked softness.
If I want a slightly softer bite, I sometimes store them in the fridge in an airtight container for up to 10 days.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, I’ve done this before. I just reduce the added salt in the recipe slightly to avoid overly salty cookies. It still turns out great!

How do I know when the cookies are done baking?

I pull them out when the edges are golden and the centers are just set. They continue to cook slightly as they rest on the baking sheet, which keeps the inside soft and chewy.

Can I make the cookie dough ahead of time and freeze it?

Absolutely. I scoop the dough into balls, freeze them on a baking sheet, then transfer them to a freezer bag. I bake them straight from frozen—just add a couple of extra minutes to the bake time.

What can I substitute for the chocolate chips if I have dietary restrictions?

I’ve used vegan chocolate chips, white chocolate, or even dried fruit like cranberries when I need a substitute. The cookies are still delicious and bake up beautifully.

How should I store the cookies to keep them fresh?

I always let them cool completely before sealing them in an airtight container. Parchment paper between the layers keeps them from sticking. Stored at room temperature, they stay fresh for up to a week.

Conclusion

Baking these chocolate chip cookies from scratch is one of my favorite little rituals. The smell of butter and vanilla wafting through the kitchen, the first bite into a warm cookie, the satisfied smiles from anyone I share them with—it all makes the experience so rewarding. Whether I’m making a casual treat or a sweet gift, this recipe never lets me down. With a soft, chewy center and just the right touch of crispness, these cookies are my go-to classic.