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: December 2025: Updated with expert baking tips, detailed storage instructions, comprehensive FAQs, and step-by-step guidance for perfect chocolate chip cookies every time. Originally posted July 15, 2020.
I've been perfecting this recipe for years and love how versatile it is. As someone who's tested countless cookie recipes here on Simply LaKita, I know what makes a truly great chocolate chip cookie. This recipe is my go-to because the dough can be made ahead and stored in the refrigerator for up to 3 weeks or frozen for a month, so you always have fresh-baked cookies ready whenever you need them.
What makes this recipe special is that it yields just 1 dozen cookies, perfect for small households or when you don't want dozens of cookies tempting you. You can easily double or triple the recipe for parties, holidays, or whenever you need more cookies. The make-ahead convenience means you can have that fresh-from-the-oven cookie taste any time you want, just like those store-bought refrigerator doughs, but with better flavor and quality ingredients.
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Why This Recipe Works
This chocolate chip cookie recipe stands out for several key reasons:
- Small Batch Perfection - Makes exactly 1 dozen cookies, ideal for smaller households or when you want fresh cookies without excess. No more feeling guilty about making 4 dozen cookies!
- Make-Ahead Convenience - The dough stores beautifully in the refrigerator for up to 3 weeks or freezes for up to a month. Scoop and store, then bake whenever a cookie craving hits.
- Simple Pantry Ingredients - No special ingredients required. You likely have everything on hand: flour, butter, sugar, an egg, vanilla, and chocolate chips.
- Soft and Chewy Texture - The combination of softened butter and a balanced brown-to-white sugar ratio creates cookies that are tender and chewy with slightly crisp edges.
- Beginner-Friendly Method - No complicated techniques. Just mix, chill, scoop, and bake. Perfect for new bakers or anyone who wants delicious cookies without fuss.
Ingredient Notes
- All-Purpose Flour - Provides the structure for the cookies. Measure correctly by spooning into the measuring cup and leveling off with a knife (don't pack it down).
- Baking Soda - Creates lift and helps the cookies spread properly. Make sure yours isn't expired for the best results.
- Butter - Must be softened but still cool to the touch. If it's too warm or melted, cookies will spread too much. Leave it at room temperature for 30-45 minutes.
- Brown Sugar + Granulated Sugar - The combination is key! Brown sugar adds moisture and chewiness, while granulated sugar helps with spread and crisp edges.
- Vanilla Extract - Use pure vanilla extract for the best flavor. It enhances the chocolate and adds depth.
- Semi-Sweet Chocolate Chips - Classic choice, but feel free to use milk chocolate, dark chocolate, or even chocolate chunks for variation.
👉🏾 See the recipe card below for exact quantities and full instructions.
Expert Tips for Perfect Chocolate Chip Cookies
- Don't Overmix the Dough - Once you add the flour mixture, mix just until no flour streaks remain. Overmixing develops gluten and creates tough, cakey cookies.
- Properly Space Cookies - Leave 1-2 inches between cookie dough balls. They will spread during baking, and crowding prevents even cooking.
- Watch for Doneness - Remove cookies when edges are golden brown, but centers still look slightly underdone. They'll continue to cook on the hot baking sheet. Overbaking creates dry, hard cookies.
- Use a Cookie Scoop - A 2-tablespoon cookie scoop ensures uniform size so all cookies bake evenly. It also makes portioning much faster.
- Chill the Dough - While not required, chilling dough for at least 1 hour produces thicker cookies with better flavor. The flour fully hydrates, and the butter firms up.
- Baking Sheet Temperature - Never place dough on a warm baking sheet. Use a cool sheet or let it cool completely between batches to prevent excessive spreading.
- Room Temperature Ingredients - Softened (not melted) butter and room temperature egg blend more easily and create better texture.
📖 Recipe
Easy Chocolate Chip Cookies Recipe
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.
- 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.
- 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.
- 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.
- 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.
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
Storage and Make-Ahead Instructions
Refrigerating Cookie Dough: Place the prepared cookie dough in an airtight container or wrap it tightly in plastic wrap. Store in the refrigerator for up to 3 weeks. When ready to bake, remove from the refrigerator, portion into 12 balls, and bake as directed. The dough may be quite firm, so let it sit at room temperature for 5-10 minutes if needed for easier scooping.
For more tips on freezing cookie dough, check out my complete guide to Freezing Cookie Dough.
Freezing Cookie Dough: For longer storage, freeze the dough for up to 1 month. You can freeze the entire dough ball wrapped tightly, or portion it into individual cookie dough balls first. To freeze pre-portioned: Scoop 12 cookie dough balls onto a parchment-lined baking sheet, freeze until solid (about 1 hour), then transfer to a freezer-safe bag or container.
Baking from Frozen: No need to thaw! Place frozen cookie dough balls on your baking sheet and add 2-3 minutes to the baking time (17-23 minutes total). They'll bake up just as delicious.
Storing Baked Cookies:
- Room Temperature: Store baked cookies in an airtight container at room temperature for 3-5 days
- Refrigerator: Keep up to 1 week in an airtight container (though texture is best at room temp)
- Freezer: Freeze baked cookies in a freezer-safe container with parchment paper between layers for up to 3 months. Thaw at room temperature before serving.
Pro Tip: Place a piece of bread in the container with your baked cookies to keep them soft and chewy longer!
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Recipe Variations and Substitutions
Looking for more cookie inspiration? Try these Chocolate Chip Pretzel Cookies or Coffee Cookies.
Chocolate Variations:
- Use chocolate chunks instead of chips for bigger pockets of melted chocolate.
- Try a combination: half semi-sweet, half dark chocolate (70% cacao).
- Mix in white chocolate chips for contrast.
- Add peanut butter chips alongside chocolate chips.
Add-Ins:
- Chopped walnuts or pecans (½ cup)
- Shredded coconut (¼ cup)
- Mini M&Ms
- Toffee bits
- Dried cranberries
Making Larger Batches: Double or triple all ingredients proportionally. A double batch makes 24 cookies; a triple batch makes 36 cookies.
Dietary Modifications:
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend (may need to add 1-2 tablespoons milk).
- Salted Butter: If using salted butter, reduce salt to ¼ teaspoon.
- Egg-Free: One reader successfully made these without the egg and vanilla (see comments), though results may vary.
Texture Adjustments:
- Chewier: Use all brown sugar (¾ cup total) instead of the brown/white mix.
- Crispier: Use all granulated sugar (¾ cup total).
- Thicker: Chill dough for 2-4 hours before baking.
Frequently Asked Questions
Yes, you can! Just reduce the salt in the recipe to ¼ teaspoon instead of ½ teaspoon to avoid overly salty cookies. Unsalted butter gives you more control over the final saltiness.
Several factors can cause excessive spreading:
-Butter was too warm or melted (it should be softened but still cool).
-Too little flour (make sure to measure correctly).
-The baking sheet was still warm from the previous batch.
-Oven temperature was too low.
*To fix: Chill the dough for 30-60 minutes before baking, ensure butter is properly softened (not melted), and always use a cool baking sheet.
-Don't overbake, remove when edges are golden but centers look slightly underdone.
-Use more brown sugar (you can replace some granulated with additional brown sugar).
-Let cookies cool completely on the baking sheet before removing.
-Add an extra egg yolk for more moisture and richness.
Absolutely! This is one of the best features of this recipe. Refrigerate the dough for up to 3 weeks or freeze it for up to 1 month. In fact, chilled dough often produces even better cookies because the flour has time to fully hydrate.
Baked cookies stay fresh in an airtight container at room temperature for 3-5 days, refrigerated for up to 1 week, or frozen for up to 3 months. For the best texture, store at room temperature and add a piece of bread to the container to keep them soft.
Yes! You can freeze the entire dough ball or pre-portion it into individual cookies before freezing. Frozen cookie dough balls can be baked directly from the freezer, just add 2-3 minutes to the baking time.
A 2-tablespoon cookie scoop works perfectly for this recipe and ensures all 12 cookies are uniform in size. If you don't have a scoop, use a ¼ cup measure or divide the dough into 12 equal portions with a knife.
Definitely! Try chocolate chunks, different types of chocolate (milk, dark, white), or even mix-ins like M&Ms, butterscotch chips, or peanut butter chips. Keep the total amount around 1 cup.
Flat cookies are usually caused by:
-Expired baking soda (check the date!)
-Too much butter or sugar
-Overmixing the dough
-Oven temperature too low
-Make sure your baking soda is fresh, measure ingredients carefully, and verify your oven temperature with an oven thermometer.
Yes! This recipe scales beautifully. Simply multiply all ingredients by 2 or 3. A double batch makes 24 cookies, and a triple batch makes 36 cookies.
Do you love Chocolate Chip Cookies as much as I do? Let me know your favorite additions in the comments! If you make this recipe, tag @SimplyLaKita on Instagram or pin it to save for later.
💌 From my kitchen to yours, happy baking!
alli says
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.
LaKita says
Thank you so much Alli! I love that you left out the egg and vanilla and it still worked out, yay!!!
Tamara says
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.
admin says
I could not agree with you more!! I love having cookie dough ready to go when the mood for cookies hits.