The Best Chocolate Chip Cookies Recipe by BURGA

These chocolate chip cookies are everything you want when the craving hits: soft in the middle, chewy throughout, and finished with lightly crisp edges. They’re made with simple pantry ingredients and straightforward steps that don’t require special equipment or advanced baking skills. 

The best part about this recipe is that it's “no stress, always works.” You can hop off your couch on a whim, trust that you'll get confident results every time, and confidently share with others. Whether you’re baking for yourself, your family, or a last-minute get-together, these cookies are designed to turn out right without overthinking a single step.

Why You’ll Love These Chocolate Chip Cookies

Oh, let us count the ways: 

• They come together quickly, start to finish

• No specialty ingredients or complicated techniques

• Consistent results, even for beginner bakers

• Soft and chewy centers with just enough structure

• That bakery-style balance of buttery dough and melty chocolate

They also hold their texture well, which means they stay soft and enjoyable the next day instead of turning dry or crumbly.

Ingredients You’ll Need

This recipe follows a classic chocolate chip cookie formula with simple ingredients, but the specific ratios and small details–like properly softening the butter and measuring the flour correctly–are what make the final texture amazing.

• 1 cup salted butter, softened (226 g)

• 1 cup granulated sugar (200 g)

• 1 cup light brown sugar, packed (220 g)

• 2 teaspoons pure vanilla extract (10 ml)

• 2 large eggs

• 3 cups all-purpose flour (410 g)

• 1 teaspoon baking soda (5 g)

• ½ teaspoon baking powder (2 g)

• 1 teaspoon fine sea salt (5 g)

• 2 cups chocolate chips (340 g / 12 oz)

Butter

This recipe works with either salted or unsalted butter, but salted butter adds a deeper flavor and keeps the sweetness from tasting flat. Also, remember that the butter should be softened and not melted. You want to be able to press easily with a finger while the butter itself still holds its shape; go too soft and the cookies can spread too much.

Sugar Combo

Using both brown sugar and white sugar creates a lovely balance. Brown sugar brings chewiness and subtle caramel notes, while white sugar helps the edges bake up slightly crisp. The ratio between the two is key for how the cookies spread and how the center stays soft; don't sleep on this step!

Eggs + Vanilla

Eggs give structure and tenderness, helping the dough come together smoothly. Vanilla adds warmth and that familiar bakery aroma that makes your mouth water as you're entering the kitchen. For best results, let the eggs come to room temperature so they mix evenly into the dough without stiffening the butter.

Flour

Flour measurement is the most common place cookies go wrong. Too much flour leads to dry, dense cookies. Use the spoon-and-level method when you spoon flour into the measuring cup, then level it off, to ensure you’re getting a precise measurement. You could also weigh it for the most accurate results.

Baking Soda + Powder

Baking soda encourages spread and chew, while baking powder adds a bit of lift so the cookies don’t bake up flat. Both need to be fresh; expired leavening agents can lead to cookies that don’t rise or spread correctly.

Chocolate Chips

Be generous. This dough is meant to be loaded so every bite has melted chocolate. Semi-sweet chips are the safest classic choice, but mixing in dark or milk chocolate works too, as long as the total amount stays the same.

Flavor tips

These are simple tweaks that elevate the cookies without changing the recipe itself. They rely on understanding how each ingredient behaves rather than adding anything extra.

Brown Sugar = Chewiness

Brown sugar contains molasses, which helps retain moisture and keeps the cookies soft and chewy after baking. It also adds a deeper, slightly caramel-like flavor that gives the cookies more richness than white sugar alone.

Salted Butter Adds Balance

Salted butter helps cut through the sweetness and makes the flavor feel more rounded and less sugary. If you’re using unsalted butter instead, adding a small pinch of salt helps achieve the same balance.

Chocolate chunks vs chips

Chocolate chips hold their shape as they bake, while chunks melt into softer pools of chocolate. Chips give a more uniform bite, chunks create a bakery-style look, and combining both delivers the best mix of structure and melt.

How to Make Chocolate Chip Cookies (Step-by-Step)

This method is designed to be straightforward and forgiving, with each step building toward the right texture. Paying attention to how the dough looks and feels matters more than rushing through the process, and small cues along the way help ensure consistent results.

Okay, now on to the fun part. Here's a foolproof way to make the most delicious chocolate cookies:

Mix the Dry Ingredients

Start by combining the flour, baking soda, baking powder, and salt so everything is evenly distributed before it hits the wet ingredients. Whisking thoroughly prevents uneven baking later on. Be careful not to pack the flour into the measuring cup; remember to spoon it in and level it off, or weigh it for the most reliable results. This step helps avoid cookies that turn out dense or dry.

Cream Butter + Sugars

Creaming the butter and sugars together is what gives this soft chocolate chip cookie recipe its light, tender structure. As the butter mixes with the sugars, air gets incorporated into the dough, which helps the cookies bake up fluffy instead of dense. After mixing, the texture should look lighter in color and smoother overall. Avoid using melted butter here because when butter is too warm, cookies tend to spread too much and bake up greasy rather than chewy.

Mix

Once the dry ingredients are added, the goal is to combine everything gently and stop early. Overmixing at this stage develops gluten, which can lead to flatter, tougher cookies instead of the chewy chocolate chip cookie recipe texture you want. Mix just until the flour is mostly incorporated–a few faint streaks are fine before moving on. This restraint is one of the reasons this homemade chocolate chip cookie recipe turns out consistently soft.

Add Chocolate Chips

Fold the chocolate chips into the dough until they’re evenly distributed so every cookie has chocolate in each bite. This step should also be done gently; overworking the dough here can undo the careful mixing from earlier. Using a generous amount of chocolate ensures gooey pockets throughout the cookies, which is key to achieving a rich chocolate chip cookie dough recipe that bakes evenly.

Scoop, Roll & Bake

Using evenly-sized portions is one of the easiest ways to get the same results every time with this easy chocolate chip cookie recipe. A cookie scoop helps ensure the cookies bake at the same rate and finish with a uniform texture. 

Space the dough balls a couple of inches apart on the baking sheet, since they will spread as they bake. For slightly thicker cookies, roll the dough into balls that are a bit taller rather than perfectly round. This helps create a soft center with structured edges, especially if you’re aiming for thick chocolate chip cookies in the end.

The #1 Secret to Gooey Cookies: Don’t Overbake

The key to a truly gooey center is pulling the cookies out before they look fully baked. When removed from the oven, the centers should still appear soft and slightly underdone. This is intentional. The cookies continue to bake from residual heat as they rest on the pan, setting up without drying out. This timing is what makes this soft chocolate chip cookie recipe work so reliably well every time.

How Long to Bake Chocolate Chip Cookies

Bake these cookies at 375°F for about 8-10 minutes, adjusting slightly based on the size of your dough scoops, and the visual cues we'll mention below, which include color and firmness. 

Small Scoop vs Large Scoop

Smaller scoops usually bake in less time and tend to have a slightly crispier bite. Larger scoops stay thicker and softer inside, which is ideal if you prefer a chewy chocolate chip cookie recipe. Instead of turning up the heat, adjust the bake time to match the size of your dough portions.

Visual Cues: Light Golden Edges, Soft Center

Rather than relying only on minutes, look for lightly golden edges with centers that still look pale and soft. The cookies will firm up as they cool, so stopping at this stage prevents overbaking. These visual cues are especially helpful for making this chocolate chip cookie recipe easy to repeat in different kitchens.

How to Prevent Flat Cookies

When cookies spread too much, it’s usually due to a small technical issue rather than the recipe itself. This best recipe produces cookies that hold their shape, so flat cookies are a sign that something went off-track. Use the checklist below to quickly pinpoint the cause and fix it for the next batch.

Old Baking Soda or Powder

Leavening agents lose strength over time, and expired baking soda or baking powder won’t give cookies the structure they need. When that happens, cookies can spread instead of lifting slightly. If your cookies always bake thin no matter what you do, checking freshness is a smart first step.

Overmixing

Mixing the dough too much–especially after adding the flour–can weaken the dough structure. Overworked dough spreads more and loses that tender bite. For this chewy chocolate chip cookie recipe, mix only until everything comes together and stop as soon as it does.

Dough too warm

Warm dough melts quickly in the oven, which leads to excess spreading. If your kitchen is warm or the dough feels soft and loose, chilling it for 20-30 minutes helps restore structure before baking. This small pause can make a big difference in a thick chocolate chip cookie recipe result.

Incorrect flour measurement

Too little flour allows cookies to spread too far, while too much makes them dry and dense. Measuring carefully keeps the dough balanced. For repeatable results when making homemade chocolate chip cookies, spoon and level your flour or weigh it for accuracy.

Freeze Chocolate Chip Cookie Dough

Freezing dough is one of the easiest ways to have fresh cookies whenever you want them. It doesn’t harm the texture; in fact, resting the dough can improve flavor. This method works especially well for anyone who wants the best chocolate chip cookie recipe always ready at a moment’s notice.

Freeze as Dough Balls

Scoop and roll the dough into portions, then arrange them on a parchment-lined tray so they aren’t touching. Freeze until firm, then transfer the dough balls to a freezer-safe bag or container. Label with the date and baking temperature so future batches of this chocolate chip cookie dough recipe are effortless.

Baking Frozen Chocolate Chip Cookie Dough

Baking cookies straight from the freezer is an easy way to get fresh cookies without waiting for the dough to thaw. Place the frozen dough balls on a parchment-lined baking sheet, leaving enough space between them for spreading. Do not thaw the dough first. 

Bake at a slightly lower temperature (around 325-330°F) for 2 to 5 minutes longer than you would fresh dough. The cookies are ready when the edges look lightly golden and set, while the centers still appear a little undercooked. 

Let them cool on the baking sheet so they finish setting without drying out. This method works especially well for drop-style cookies and delivers a chewy texture with minimal effort. 

How to Store Chocolate Chip Cookies

Proper storage makes a noticeable difference in how long cookies stay soft and enjoyable. These cookies hold their texture best when protected from air, which helps prevent them from drying out too quickly. Whether you’re storing baked cookies or dough, airtight containers are clutch.

Room Temp

(up to ~5 days)

Store baked cookies in an airtight container at room temperature for up to five days. To help keep them softer longer, place a small piece of bread inside the container–the cookies will absorb moisture from the bread instead of drying out. Just replace the bread if it becomes stale.

Freezer storage 

(up to ~2 months)

Cookies can be frozen either baked or as dough balls. Once baked cookies are fully cooled, store them in a freezer-safe container or bag. For dough, freeze portioned balls first, then transfer them to a sealed container. When you’re ready to enjoy them, baked cookies can be reheated in the oven for a few minutes to restore a freshly baked texture.

What are Common Cookie Mistakes?

Even simple cookie recipes can go sideways when small details are overlooked. These are the most common issues that affect texture and appearance, along with quick fixes to keep things on track.

• Using melted butter: Melted butter causes cookies to spread too fast and bake up greasy. Always start with softened butter that still holds its shape.

• Adding too much flour: Overmeasuring flour leads to dry, dense cookies. Spoon flour into the measuring cup and level it off, or weigh it for accuracy.

• Overbaking: Pulling cookies too late removes moisture. Take them out when the centers still look soft–they’ll finish baking as they cool.

• Overmixing the dough: Mixing too aggressively after adding flour weakens structure and flattens cookies. Stop mixing as soon as everything comes together.

• Baking on a hot tray: Placing dough on a warm baking sheet causes premature spreading. Always let trays cool completely between batches.

Frequently Asked Questions About Chocolate Chip Cookies

What are the Best Chocolate Chips for Cookies?

Semi-sweet chocolate chips are the classic choice because they balance sweetness and cocoa flavor well. Dark chocolate creates a richer, more intense bite, while milk chocolate results in a sweeter cookie. Chocolate chunks melt more than chips and create puddles, giving cookies a bakery-style look. Mixing chips and chunks offers the best of both textures.

What is the Best Milk for Baking Cookies?

Most cookie doughs don’t require milk, and this recipe doesn’t rely on it. However, if the dough feels unusually dry, a very small splash of milk can help bring it together. When milk-based ingredients are involved (like certain chocolates) full-fat dairy tends to produce a richer flavor.

What Makes Cookies Chewy vs. Crunchy?

Chewy cookies come from higher brown sugar content, careful flour measurement, and slightly underbaking the centers. Crunchier cookies develop when there’s more white sugar, thinner dough portions, and longer bake times. Adjusting sugar balance and bake timing makes a bigger difference than changing ingredients.