This Chocolate Chip Cookie Recipe is the perfect blend of soft and chewy on the inside with crisp and buttery outside edges.

This Chocolate Chip Cookie Recipe is the perfect blend of soft and chewy on the inside with crisp and buttery outside edges.

Although I love a good Chocolate Crinkle Cookie or a Peanut Butter Kiss Cookie, sometimes I just need a fresh out of the oven classic chocolate chip cookie.

warm chocolate chip cookie on cookie cooling rack.

This is a recipe for 24 chocolate chip cookies, the perfect amount to share (or not).

Perfect Chocolate Chip Cookies

It can be tricky to get the right balance of soft and chewy with crisp and buttery. This is it folks. I use a combination of white and brown sugar and just the right amount of butter. I’ll give you my tips for success as I walk you through making the perfect cookies.

Ingredients Needed

Butter – salted!
White Sugar & Brown Sugar – the combination is what helps the cookies stay nice and chewy.
Vanilla – an essential ingredient to perfect cookies every time.
Salt – just adding a little will help the flavor of the cookies so much!
Egg
Baking Soda – This is what helps the cookies spread and have a nice chewy texture.

ingredients for chocolate chip cookies on wooden surface.

How To Make Chocolate Chip Cookies

The cookie making process is pretty simple, I’ll walk you through the steps.

Cream Butter and Sugars Together

In a mixing bowl, use an electric mixer to cream together softened butter, white sugar, brown sugar, and vanlla until the mixture is nice and fluffy, about 3 minutes. Add in the egg and mix well.

mixing cookie dough in glass bowl with egg.

Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredeitns 1/2 cup at a time to the wet ingredients until combined, scraping down the sides of the bowl as needed.

adding flour and other dry ingredients to mixing bowl with rubber spatula.

Chocolate Chips

Add the chocolate chips to the cookie dough and mix until evenly combined.

I prefer to use semi-sweet chocolate chips, but you can use chocolate chunks, mini chocolate chips, or even dark chocolate chips if you prefer.

cookie dough in bowl with chocolate chips and rubber spatula.

Scoop Dough

Scoop the cookie dough into rounded golf ball sized balls and place on a cooke sheet. Refrigerate the cookie dough balls for 2 to 24 hours prior to baking for best results.

Place cookie dough balls on a silicon baking mat or parchment paper lined baking sheet, at least 2 inches apart.

scooped cookie dough balls on silicone lined baking sheet.

PRO TIP: Top the cookie dough balls with extra chocolate chips right before baking for a pretty presentation.

Bake Cookies

Bake the cookies in a preheated oven set to 375 ℉ for 10-12 minutes or until the bottom edges are lightly golden brown. Remove from oven and let sit on cookie sheet for 2 minutes before removing to cool on a wire rack.

chocolate chip cookies on wire rack with towel nearby.

Recipe Tips and Substitutions

Make sure your butter is room temperature before blending with the sugars. You can cut the butter into cubes or tablespoon size to help the butter soften quicker.
Refrigerate the cookie dough for 2 to 24 hours before baking. Or if you’re impatient like me, just drop the cookie dough in rounded tablespoons onto a baking sheet and freeze them for 5-10 minutes. Then proceed in baking them.

Make Ahead and Storage

You can make these cookies ahead and store in an air tight container at room temperature for up to 7 days.

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