Chocolate Chip Cookie Recipe

Soft in the center. Crisp at the edges. No dough chilling required. This is the cookie recipe that finally delivers on every promise. Whether you’re baking for a crowd or craving a late-night treat, this recipe gives you bakery-style cookies in under 30 minutes. The secret? A simple butter trick and a foolproof measurement ratio that guarantees perfect results every time.

What Makes These the “Best Ever” Cookies?

It starts with the balance. More brown sugar than white sugar draws in moisture and keeps the center soft long after baking. That chewy bite comes from this ratio, not from tricks or hard-to-find ingredients. The slight crisp at the edges forms as the sugars caramelize during baking.

Now, the no-chill method. Using softened butter instead of melted means you can skip the fridge. The dough holds its shape better, keeping the cookies from spreading too thin. It also saves time without losing texture. You’re not sacrificing quality for speed; you’re getting both.

Ingredients Needed

For the Base

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs, at room temperature

Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon sea salt

Add-Ins

• 2 cups semisweet chocolate chips (about 12 ounces)

Tip: Use room temperature eggs and softened butter for better blending. This helps create a smoother dough and more even texture in your cookies.

How to Make Chocolate Chip Cookies

1. Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Line three baking sheets with parchment paper and set them aside.
2. In a medium mixing bowl, combine the flour, baking soda, baking powder, and sea salt. Stir them gently until the mixture looks uniform. This step ensures the rising agents are spread evenly throughout the dough.
3. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Mix until smooth and slightly fluffy. This creates the air pockets needed for a light, tender cookie.
4. Add the eggs and vanilla extract to the creamed mixture. Beat on medium speed for about one minute until fully combined. The batter should look pale and glossy.
5. Gradually add the dry ingredients to the wet mixture. Mix on low speed just until the flour disappears. Do not overmix. This prevents the cookies from turning dense or tough.
6. Pour in the chocolate chips and fold them in gently with a spatula or wooden spoon. Make sure the chips are spread throughout the dough.
7. Scoop about two to three tablespoons of dough for each cookie and roll into balls using clean hands. Space them evenly on the prepared baking sheets. Leave room for the cookies to spread slightly during baking.
8. Bake the cookies for eight to ten minutes. Remove them from the oven when the edges are lightly golden but the centers still look slightly soft. This helps keep the middle chewy.
9. Let the cookies rest on the baking sheet for five minutes. Then transfer them to a wire cooling rack using a spatula. This helps them firm up without overbaking.

Why Your Cookies Didn’t Look Like the Pictures

Why did my cookies spread too much?
If your cookies turned out flat, the butter was likely too warm. Using melted or overly soft butter causes the dough to lose structure. Start with room temperature butter that holds its shape but gives slightly when pressed.

Why are my cookies too cakey?
This usually means there was too much flour. Scooping straight from the bag can pack in more than needed. Use the scoop and level method instead. Lightly spoon the flour into your measuring cup, then level it with a flat edge. Overbeating the dough after adding flour can also cause a cake-like texture. Mix just until combined.

Helpful Notes

Use a cookie scoop for even portions and consistent baking. This helps every cookie bake at the same rate with similar shape and size.

For a richer flavor, try mixing in a handful of chopped dark chocolate with your regular chips. The contrast in textures adds depth without extra effort.

If you like extra gooey centers, pull the cookies out of the oven right when the edges turn golden. They will continue to set as they cool.

Sprinkle a pinch of flaky sea salt on top of the dough balls before baking. It adds a light crunch and balances the sweetness.

Store leftover cookies in an airtight container at room temperature for up to four days. Add a slice of bread inside to keep them soft longer.

Want to prepare ahead? Freeze shaped dough balls on a tray. Once frozen, transfer them to a sealed bag. Bake straight from frozen, adding an extra minute to the baking time.

Conclusion

This recipe is simple, quick, and delivers consistent results. Soft centers, crisp edges, and rich flavor come together without chilling the dough. That means less waiting and more enjoying.

Every ingredient plays a role. The mix of brown and white sugar brings out texture and flavor. The no-chill butter method saves time without giving up quality. Even the small touch of sea salt on top adds a professional finish.

If you try this recipe, leave a comment below and add a star rating. Your feedback helps others find a cookie that really works.

Share your results on Pinterest or Facebook. We’d love to see your version. Did you try adding nuts or swapping in dark chocolate? Tell us your twist.

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• Italian Almond Cookies
• Persimmon Cookies
• Madeleine Cookies
• Peanut Butter Cookies

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