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Home » Recipes » Desserts

Modified: Feb 24, 2026 · Published: Feb 2, 2026 by LaKita · This post may contain affiliate links.

Easy Chocolate Chip Cookies Recipe (Soft, Thick & Chewy)

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Overhead view of cookies on a rack on pin with text overlay.
Close up view of two cookies on a plate with one broke in half.

These easy chocolate chip cookies are soft, chewy, and made with simple ingredients like butter, brown sugar, and chocolate chips. The dough comes together quickly with just a mixer and a wooden spoon, and the cookies bake in just 15-20 minutes at 325°F.

Updated February 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Same delicious recipe, even more helpful! Originally posted July 15, 2020.

Overhead view of cookies on a plate.

Growing up in my grandmother's kitchen meant there was almost always something baking on the weekends. But the thing I looked forward to most, even more than the biscuits, even more than the pound cake, was the moment she'd slide a tray of chocolate chip cookies out of the oven. They'd be slightly golden on the bottom, soft and thick in the middle, and just barely set. She'd let them sit for exactly two minutes before we were allowed to touch them, and every single time, I couldn't wait.

I've spent years making chocolate chip cookies and tweaking my method until I figured out exactly what makes the difference between a cookie that's just okay and one that people genuinely can't stop eating. The secret isn't anything fancy, it's a couple of simple techniques that make a big difference in texture. And once you know them, you'll never go back.

Whether you're baking for a school night treat, a weekend batch to share, or just because the craving hits and you need something warm from the oven, this is the recipe. Let's get started!

Jump to:
  • Why You'll Love This Easy Chocolate Chip Cookie Recipe
  • Ingredient Notes
  • Expert Tips
  • 📖 Recipe
  • Make-Ahead & Storage
  • Variations & Substitutions
  • What to Serve with Easy Chocolate Chip Cookies
  • Frequently Asked Questions
  • Did You Make This Recipe?

Why You'll Love This Easy Chocolate Chip Cookie Recipe

  • One Bowl, No Fuss - everything comes together in a single bowl, which means less cleanup and more time enjoying cookies.
  • Thick and Soft Every Time - these cookies come out with that perfect bakery-style texture: soft and chewy in the center with slightly crisp edges.
  • Freezer-Friendly Dough - make the dough ahead and keep it in the freezer for up to 3 months so you can bake fresh cookies any time the craving hits.
  • Pantry Staple Ingredients - no specialty ingredients here, just the basic baking staples you already have at home.

Ingredient Notes

Here's everything you'll need to make this recipe.

Ingredients to make cookies in separate bowls.
  • All-Purpose Flour forms the structure of the cookie and gives it that chewy bite. Make sure to measure it correctly, spoon it into your measuring cup, and level off the top rather than scooping directly from the bag, which packs the flour and can lead to dense cookies.
  • Baking Soda is what gives the cookies a little lift. Check the expiration date on your box before using; expired baking soda won't do its job, and your cookies will come out flat.
  • Butter is the fat that gives these cookies their rich flavor and tender texture. Use unsalted butter and make sure it's softened to room temperature before you begin. Cold butter won't cream properly, and melted butter will cause your cookies to spread too thin.
  • Brown Sugar and Granulated Sugar work together here: the brown sugar adds moisture and that slightly chewy interior, while the granulated sugar helps the edges crisp up just right. The combination is what gives you that classic chocolate chip cookie texture.
  • Vanilla Extract enhances the cookie flavor and adds depth.
  • Semi-Sweet Chocolate Chips are the classic choice, and for good reason. They hold their shape while baking and give you rich chocolate pockets in every bite. You can also use chocolate chunks for bigger melty patches, or mix in a combination of both.

👉🏾 See the recipe card below for exact quantities and full instructions.

Expert Tips

Here are my best tips for making this recipe turn out perfectly every time.

  • Don't skip the chill time. Even 30 minutes in the refrigerator makes a noticeable difference in thickness and texture. If you can chill overnight, even better, the flavor deepens, and the cookies bake up thicker.
  • Pull them out when they look underdone. This is the number one mistake people make with cookies. The centers will look soft and slightly underbaked when they come out of the oven, but they set up perfectly as they cool. If the centers look done in the oven, they'll be overbaked by the time you eat them.
  • Use a cookie scoop for even baking. All your cookies will be the same size and bake at the same rate, which means no burnt edges while waiting for the centers to catch up.
  • Parchment paper is your friend. It prevents sticking, promotes even browning on the bottom, and makes cleanup easy. Don't substitute aluminum foil, it conducts heat differently and can overbrown the bottoms.
  • Press a few extra chips on top before baking. After you scoop the dough balls, press a few chocolate chips on top of each one. This gives you that beautiful, photogenic look with visible chips on top, just like a bakery cookie.
  • For flat cookies - check your butter. If your cookies are spreading too much, your butter was probably too warm or even slightly melted. Start with truly room-temperature butter (cool to the touch, but pliable).
  • For thick cookies - use cold dough straight from the refrigerator. The colder the dough is when it goes into the oven, the less it spreads.

📖 Recipe

Overhead view of cookies on a plate.

Easy Chocolate Chip Cookies Recipe

LaKita Anderson
These easy chocolate chip cookies come out soft, thick, and loaded with chocolate chips every single time. My foolproof recipe with tips for the perfect bake!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 228 kcal

Equipment

  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 hand mixer or whisk
  • 1 wooden spoon or spatula
  • 1 Large baking sheet
  • Parchment paper

Ingredients
  

  • 1 ⅛ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, softened
  • 6 tablespoons brown sugar
  • 6 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips

Instructions
 

  • In a medium bowl, add the 1 ⅛ cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt. Lightly whisk just until it is combined and set aside.
    Overhead view of dry ingredients in white bowl with spoon.
  • In a separate large mixing bowl, with a hand mixer. Mix the ½ cup softened butter, 6 tablespoons brown sugar, and 6 tablespoons granulated sugar until combined. Then mix in the 1 egg and 1 teaspoon vanilla extract until combined.
  • Slowly add in the dry flour mixture and add in a little at a time until all of the flour is combined into the batter and you do not see any traces of flour left in the batter.
    Wet and dry ingredients in glass mixing bowl with whisk.
  • Set the electric mixer aside and fold in the ¾ cup chocolate chips using a wooden spoon or plastic spatula until they are well distributed throughout the cookie dough mixture.
  • Place the cookie dough on some plastic wrap and pop into the refrigerator for at least 1 hour (until firm) or until you are ready to bake them. 
  • If you decide to only bake a few at a time, this batter will last in the refrigerator for about 3 weeks and if you need longer time than that you may freeze it up to 1 month.
    Cookie dough scooped on parchment lined baking sheet.
  • When you're ready to bake, remove the cookie dough from the refrigerator and using a knife divide the dough into 12 even cookies. Roll each cookie into a ball and place on a cookie sheet that has been lightly sprayed with non-stick cooking spray. Leave 1 to 2 inches between each cookie because they will spread during the cooking process.
  • Place the cookies into a preheated oven and bake at 325 degrees F. for 15 to 20 minutes or until the cookies are golden brown. Remove the baked cookies from baking sheet and place on a cooling rack and allow them to cool completely.
    Baked cookies on a cooling rack.
  • This recipe yields 1 dozen easy chocolate chip cookies, if you would like more, then feel free to double or triple the recipe. You can also add nuts and/or change the type of chocolate used.
    Overhead view of cookies on a plate.

Notes

  • Cookie dough can be refrigerated up to 3 weeks or frozen up to 1 month.
  • For softer cookies, bake 15 minutes; for crispier edges, bake 18-20 minutes.
  • Cookies will look slightly underdone when removed, but they continue cooking on the baking sheet.
  • A slice of bread stored in the container keeps baked cookies soft.
  • Recipe easily doubles or triples for larger batches.
  • Room Temperature: 3-5 days in an airtight container
  • Refrigerator: Up to 1 week
  • Freezer (baked): Up to 3 months
  • Freezer (dough): Up to 1 month
Calories: 228kcalCarbohydrates: 27gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 37mgSodium: 210mgPotassium: 93mgFiber: 1gSugar: 16gVitamin A: 264IUCalcium: 18mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword bakery style chocolate chip cookies, easy chocolate chip cookies
Tried This Recipe?Leave a comment below or tag @simplylakita on social!

Make-Ahead & Storage

Make-Ahead

The cookie dough can be made up to 3 days ahead and stored in the refrigerator, wrapped tightly in plastic wrap or in an airtight container. You can also freeze the unbaked dough balls on a baking sheet until solid, then transfer to a zip-top freezer bag and freeze for up to 3 months. Bake straight from frozen, just add 2 to 3 extra minutes to the bake time.

Storage & Reheating

Baked cookies keep well in an airtight container at room temperature for up to 5 days. To keep them extra soft, tuck a slice of bread into the container, the cookies absorb the moisture from the bread and stay soft for days. To reheat, pop a cookie in the microwave for 10 to 15 seconds for that fresh-from-the-oven warmth.

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Close up view of cookies on a plate.

Variations & Substitutions

Looking for more cookie inspiration? Try these Chocolate Chip Pretzel Cookies or Coffee Cookies.

This recipe is flexible, here are some easy ways to make it your own.

  • Brown Butter Variation - melt the butter in a saucepan over medium heat, stirring constantly, until it turns golden and smells nutty. Let it cool and solidify before using. Brown butter adds a deep, caramel-like flavor that takes these cookies to another level.
  • Different Chocolate - try dark chocolate chips for a more intense flavor, milk chocolate chips for a sweeter cookie, or white chocolate chips for a completely different twist. Chocolate chunks or chopped chocolate bars also work beautifully.
  • Add-Ins - fold in ½ cup chopped walnuts or pecans for crunch, or add a handful of rolled oats for a heartier texture.
  • Small Batch - halve the recipe to make about 6 cookies when you just want a small treat without committing to a full batch.
  • Gluten-Free - Use a 1:1 gluten-free all-purpose flour blend as a direct substitute. Results may vary slightly, but still delicious.

What to Serve with Easy Chocolate Chip Cookies

Here are some of my favorite ways to serve these cookies.

  • A cold glass of milk, the classic pairing that never gets old.
  • Warm over a scoop of vanilla ice cream for an easy cookie sundae.
  • Alongside a pan of homemade dessert spread.
  • As part of a holiday cookie tray with other baked treats like Fudgy Brownies and Pretzel Fudge.
Close up view of two cookies on a plate with one broke in half.

Frequently Asked Questions

Why are my chocolate chip cookies coming out flat?

Flat cookies are usually caused by butter that was too soft or melted, too little flour, or not chilling the dough. Make sure your butter is at room temperature (cool and pliable, not greasy) and always chill the dough for at least 30 minutes before baking.

Why are my cookies cakey instead of chewy?

Cakey cookies usually mean there's too much flour or too many eggs. Make sure you're measuring flour correctly by spooning it into the measuring cup and leveling off. Also, using too much baking soda or baking powder can create a cakier texture.

Can I freeze chocolate chip cookie dough?

Yes, absolutely! Scoop the dough into balls and freeze them on a baking sheet. Once frozen solid, transfer to a zip-top bag and store in the freezer for up to 3 months. Bake from frozen at 325°F and add 2 to 3 extra minutes to the bake times.

How long should I chill the dough?

At a minimum, 30 minutes. For the best results, thicker cookies with more developed flavor, chill the dough for at least 2 hours or even overnight. The dough keeps well in the refrigerator for up to 3 days.

How do I know when chocolate chip cookies are done baking?

The edges should be set and lightly golden, but the centers should still look slightly soft and underdone. Pull them out at this point, and they'll continue to set as they cool on the hot pan. If the centers look done in the oven, they'll be overcooked by the time you eat them.

Can I make these without a mixer?

Yes! This recipe is easy to make by hand with a bowl and a wooden spoon. Just make sure your butter is fully softened so it creams easily with the sugars.

What's the best chocolate chip for cookies?

Semi-sweet chocolate chips are the classic choice and work wonderfully in this recipe. For a richer, deeper flavor, use dark chocolate chips or chop up a good-quality dark chocolate bar. Milk chocolate chips make a sweeter, milder cookie.

Can I bake cookies without parchment paper?

You can, but I recommend it. Parchment prevents sticking and promotes even browning on the bottom. If you don't have parchment, lightly grease the baking sheet with cooking spray or butter.

Why does chilling the dough matter?

Chilling solidifies the butter in the dough, which means the cookies spread more slowly in the oven. The result is a thicker, chewier cookie with a more concentrated, richer flavor. It's one of the easiest ways to improve your cookies without changing a single ingredient.

Can I double this recipe?

Yes! This recipe doubles easily. Just make sure you have enough baking sheets and bake them in batches so the oven isn't overcrowded, which can affect how evenly they bake.

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Did You Make This Recipe?

If you give these easy chocolate chip cookies a try, I'd love to know what you think! Leave a star rating and a comment below, it genuinely helps other home bakers find this recipe. Share a photo on Instagram and tag @SimplyLaKita, or save it to your Pinterest boards for later. I love seeing your bakes!

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Comments

    5 from 3 votes (2 ratings without comment)

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    Recipe Rating




  1. alli says

    June 07, 2020 at 8:00 pm

    5 stars
    This is my new go to recipe for chocolate chip cookies! User error - I left out the egg and the vanilla by accident. But they still tasted great.

    Reply
    • LaKita says

      June 09, 2020 at 7:27 am

      Thank you so much Alli! I love that you left out the egg and vanilla and it still worked out, yay!!!

      Reply
  2. Tamara says

    June 15, 2015 at 3:07 pm

    I think that's great! I'm a complete sucker for anything chocolate chip cookie related. And I like to keep dough around because you never know when you'll need it.

    Reply
    • admin says

      June 15, 2015 at 4:39 pm

      I could not agree with you more!! I love having cookie dough ready to go when the mood for cookies hits.

      Reply
Head shot bio photo of LaKita in an orange shirt.

Hi, I'm LaKita. I'm a Lifelong home cook and self-taught baker. I've been sharing modern comfort food through food blogging, recipe development, and photography since 2013.

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