Everyone needs the perfect chocolate chip cookie recipe on hand when the mood strikes. These cookies are everything a chocolate chip cookie should be. Big, soft, chewy, sweet, a little salty and loaded with chocolate chips. Yum!
The best chocolate chip cookies made from scratch
I've been making this chocolate chip cookie recipe for my son for two decades. It's pretty safe to say that this is a tried and true recipe!
When he was a kid, I would make a batch of cookie dough and keep it in the freezer. Anytime he was in the mood for cookies, we just grabbed a few dough balls out of the freezer and boom ... we had fresh out of the oven, chocolate chips cookies!
He always claimed that his mom made the BEST chocolate chip cookies, hands down.
But ... baker beware. You may just start calling them the worst chocolate chip cookies ever because these cookies are totally addictive!
What makes a good chocolate chip cookie?
Just like our sourdough chocolate chip cookies, big, bakery-style cookies are what we crave. The kind that are soft with chewy centers and loaded with semi-sweet chocolate chips!
What you need
The ingredients needed for perfect chocolate chip cookies are simple.
- all-purpose flour
- unsalted butter
- full-fat cream cheese
- light brown sugar
- granulated sugar
- vanilla extract
- baking soda
TIP: Baking soda is a leavening agent that may be inactive if it's been in your pantry for a while. Baking soda should be replaced every year to maintain effectiveness. If you don't bake often, check the box to make sure it hasn't expired.
Here's a few ways to modify this recipe if needed.
- Pastry flour can be used in place of all-purpose flour.
- Salted butter can be used but make sure to reduce the salt called for in the recipe to ½ teaspoon.
- Light brown sugar can be replaced with granulated sugar. Because there is less moisture in granulated sugar than brown sugar, the cookies will turn out more crispy around the edges.
- If you don't have cream cheese on hand, replace it with butter.
- We do not recommend using fat-free cream cheese in this recipe.
How to make it
In a mixing bowl, whisk together the dry ingredients and set the bowl aside.
Use a stand mixer with the paddle attachment to beat the butter, cream cheese, granulated sugar and light brown sugar on medium speed until light and fluffy. 3-4 minutes.
Add the eggs and vanilla extract to the bowl and continue to beat until everything is well incorporated.
TIP: Make sure the eggs are at room temperature before adding them to the dough. Cold eggs can cause the butter to solidify.
Add the dry ingredients to the bowl of the stand mixer. Beat the dough on the slowest speed until everything is just incorporated. Do not over-mix.
Gently stir the chocolate chips into the batter using a spatula.
Cover the bowl OR measure out 2 tablespoon portions of dough, roll each into a ball and place them on a baking sheet lined with parchment paper. Allow the dough to chill in the fridge for a minimum of 2 hours or overnight.
NOTE: The cookies can be baked right away but they will be thinner and more crispy than chewy.
When you are ready to bake, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Portion and shape the dough if you haven't already. Arrange the dough balls on the baking sheet 2 inches apart, 6 cookies per baking sheet.
Bake the cookie dough for 11-12 minutes or until the edges are light golden brown and the center looks set.
Remove the baking sheet from the oven and let the cookies rest for 5 minutes. Use a spatula to transfer them to a cooling rack.
TIP: A cooling rack allows air to circulate around the cookies which will help them cool down quicker. If you do not have a cooling rack, lay the cookies on a paper towel to cool.
How to store it
Store baked chocolate chip cookies in an air-tight container, at room temperature, for up to 1 week. Keep unbaked cookie dough in an air-tight container, in the fridge for up to 5 days.
Freeze baked chocolate chip cookies and you'll be able to enjoy a sweet treat anytime the mood strikes.
Let the cookies cool completely and then stack them between layers of parchment or wax paper. Transfer the stacks to a freezer-safe container and place it in the freezer. The cookies will stay good for up to 6 months.
Freeze raw cookie dough to bake up cookies in a jiffy. Frozen cookie dough is a lifesaver when chocolate chip cookie cravings start to kick in.
Place the portioned dough onto a baking sheet and place the sheet in the freezer. After the dough balls are frozen solid, transfer them to a freezer-safe plastic bag. Store in the freezer for up to 9 months.
There's no need to thaw frozen cookie dough before baking. Bake as directed in the recipe adding a few extra minutes of cooking time.
Did you preheat the oven? Placing the cookie dough into an oven that is not preheated will result in an under-baked cookie. Also, make sure the oven rack is in the middle position so that the cookies bake evenly on top and bottom.
It's probably because the dough wasn't chilled. Chilling the dough solidifies the butter and cream cheese. The longer these fats stay solid in the oven, the less spreading will occur during baking. For the perfect cookie, let the dough chill in the fridge overnight. If you’re in pinch for time let chill a minimum of 2 hours if you want a thicker cookie.
Using a combination of brown and granulated sugar produces a chewier cookie. This is because brown sugar adds moisture to the dough. A cookie made with just granulated sugar will be more crispy than chewy.
All that's left to do is grab a big glass of cold milk and someone you love!
Easy dessert recipes
Chocolate Chip Cookies
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon (6 g) salt
- 8 tablespoons (113 g) unsalted butter (room temperature)
- 4 oz. (113 g) full fat cream cheese (room temperature)
- 1 cup (200 g) light brown sugar (lightly packed)
- ½ cup (100 g) granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons (10 g) vanilla extract
- 12 oz. bag (340 g) semi-sweet chocolate chips
- Allow the butter, cream cheese and eggs to come to room temperature.
- Whisk the flour, baking soda and salt in a mixing bowl and set aside.
- Beat the butter, cream cheese, light brown sugar and granulated sugar on medium speed until the mixture becomes light and fluffy. 3-4 minutes. Add the eggs and vanilla extract and continue to beat until incorporated. Scrape down the sides of the bowl as needed.
- Add the dry ingredients to the bowl and mix until just combined. Don't over-mix the dough. Use a spatula to stir in the chocolate chips by hand.
- Cover the mixing bowl OR measure 2 tablespoon portions of dough, roll them into balls and place on a parchment lined baking sheet. Chill the dough for a minimum of 2 hours or overnight. See notes.
- When ready to bake, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. Portion and shape the dough if you haven't already. Arrange on the baking sheet 2 inches apart, 6 cookies per batch.
- Bake the cookies for 11-12 minutes or until the centers are puffy and the edges are light golden brown. Don’t over-bake the cookies!
- Remove from oven and let cool for 5 minutes before transferring to a cooling rack.
- The cookie dough can be baked right away, however the cookie will be thinner than in the pictures and more crispy than chewy.
Store baked cookies in an air-tight container, at room temperature, up to 1 week. Keep unbaked cookie dough in an air-tight container, in the fridge for up to 5 days.
- To freeze baked chocolate chip cookies, let them cool completely and place in a freezer-safe container or plastic freezer bag stacked between layers of parchment or wax paper for up to 6 months.
- To freeze cookie dough, place 2 tablespoon mounds on a cookie sheet and place in the freezer until completely frozen. Transfer the frozen cookie dough balls into a freezer-safe plastic bag and store in the freezer for up to 9 months. Bake from frozen, at 375°F (190°) for 14-15 minutes.