These Chocolate Chip Cookies are perfectly soft and buttery and so easy to make! This is the quintessential classic chocolate chip cookie recipe!
We have been baking these chocolate chip cookies for the past 25 years. It all started in the 5th grade, determined to make cookies without an adult’s help, where instead of 1/2 teaspoon of baking soda, 1/2 cup of baking soda was added! Whoops! They grew larger and larger in the oven until they covered the entire pan! This learning lesson began our love for cooking. Mastering the ultimate chocolate chip cookie was extremely important, and we are happy to share that recipe with you today. This is the only recipe you’ll ever need for chocolate chip cookies. It is perfectly soft and sweet, chocolate chip cookie perfection!
Parchment Paper vs. Nonstick Cooking Spray:
When baking cookies, it is preferable to use parchment paper or a silicone baking mat because it not only prevents the cookies from sticking to the pan, but it does so without adding any extra grease. Nonstick cooking spray does leave a slightly greasy feel to the bottoms of your cookies.
Chocolate Chip Options:
The type of chocolate chips you use is a matter of personal preference. Both semi sweet and milk chocolate chips will work in this recipe, or you can use a combination of both. You can also use chocolate chunks or even white chocolate chips!
Freezer Instructions:
This cookie dough can easily be frozen. For best results, shape into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long term storage, up to 3 months. When ready to bake, place cookie dough onto baking sheet and let thaw while oven preheats. Bake approximately 12 to 15 minutes.
Reheating Instructions for Rachel’s Perfect Chocolate Chip Cookies:
Warm gooey cookies are a wonderful treat. For that fresh out of the oven heat, you can put these cookies in the microwave for 15-second intervals until warm.
Storage Instructions:
Store your cookies in an airtight container on the counter for up to 5 days. However, they never come close to lasting that long in our house!
If you like this recipe, be sure to check out these other delicious cookie recipes:
- Perfect Cowboy Cookies
- Perfectly Soft Sugar Cookies
- Chocolate Chip Cookie Shot Glasses
- Chocolate Chip Cookie Cake
- Chocolate Chip Shortbread Cookies
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I have tried 3 different recipes of chocolate chip cookie and I made these chocolate chip cookie recipe of Rachel today and it tastes soo good except that I’m not that happy on how they look as a finish product. Im still giving it a 5 star coz I think the problem is with my oven. The cookie’s finish look is not the same as what she have in the picture, mine was a bit flat, I followed the recipe and baking time but still got the same flat result. Maybe next time I will try to bake it a bit longer than 12mins, I’m just scared that it gets overbaked. The taste is superb though! Hope someone could help me with some tips to get the perfect look of this all time fave cookie. Enjoy baking!
Flat cookies are a bummer! Is your baking soda old/expired? That can cause flat cookies.
Hi, thanks for the reply. It is not expired but I opened it 2 weeks ago then put it in a small container.
I just made these for the first time and my cookies came out flat too 🙁 but this has happened to me before with a diff recipe, so I’m not sure why?
Try adding 1 extra table spoon of four per cup of flour.
I learned some years ago that altitude makes a difference! I always add more flour to chocolate chip cookie recipes.
Yep, I added extra flour and they aren’t flat at all. Without the extra flour they come out flat. But always delicious.
Was it raining when you baked them? Nothing raises for me when it’s raining. Just a thought…
My cookies spread out, too. I’ve been baking for more than fifty years. I think another quarter cup of flour might have prevented the spread that resulted in a disappointing appearance.
I have been baking several different chocolate chip recipes looking for a dough recipe that I do not need to chill. These cookies are a favorite! I used 1 XL egg accidentally instead of 2 large eggs and they turned out delicious. I also baked them at 325′ as I use dark pans. I will make these again…Thank you!!!
Does unsalted butter work as well? I don’t have any salted butter on hand.
Yes, you can use unsalted butter in this recipe.
Hi there!! Am I to use light or dark brown sugar?
You can use either.
Perfection., is what I call them. When I make any drop cookies ,I use an ice cream scoop, that makes them all the same perfect size. Tk U I love your recipes
I made these cookies a couple days ago and they were the best cookies I ever tasted. I was craving for peanut butter so I added 1 cup with the butter and sugar and they were so good. I used a 2 tablespoon scoop and flattened out the dough just a little bit. Rachel you have to try it! Thanks for everything
I made these today and this was my very first try at homemade chocolate Chip cookies…they turned out great! My husband loved them! I read up on using butter and that helped a lot. I had no idea butter temp would make a difference. Thank you so much!
You weren’t kidding when you called these perfect. Soft and chewy, Exactly what I was looking for, I used 1/2 semi-sweet and 1/2 milk chocolate chips. Couldn’t be happier with the ways these turned out. But they are very rich (not that it is a negative, just keeps me from eating them up as quickly as I might otherwise)
I made these ANNNDDD BABY LET ME TELL YOU! PERFECTION!!! ONLY difference is used half shortening, and half butter…. PERFECTION, PERFECTION, PERFECTION!
Made these today using Lard – absolutely beautiful but my head knows they were made with Lard. My first test with Lard. I bought the lard from a local butcher (professionally rendered) and there is a little oily feel to the cookies but sooo beautiful. Thanks for options!
they look perfect!