These chocolate chip cookies made with two types of chocolate chips, are soft chewy and the absolute best chocolate chip cookies you’ll ever make.
Chocolate chip cookie recipes are all over the internet and in thousands of cookbooks, but you can ignore all those other versions because this is the one you’re going to come back to again and again. Ooey, gooey, chewy, and all the things that are right in the world. Serve them up with a cold glass of milk!
Chocolate Chip Cookies
Chocolate Chip Cookie Ingredients
- All purpose flour – Make sure you don’t get self rising
- Baking soda & baking powder
- Salt – Only if you use unsalted butter.
- Butter – Skip the additional salt if you use salted butter.
- Sugar – White and light brown
- Vanilla – Real, not imitation
- Eggs – Room temperature
- Chocolate – Milk chocolate chips & semisweet chunks
How do you make bakery style chocolate chip cookies? (Step-by-step)
⭐ First, whisk together flour, baking soda, baking powder, and salt. Set aside.
⭐ Then, cream together butter, white sugar and brown sugar. Add eggs and vanilla, and continue mixing on medium speed.
⭐ Next, add in flour mixture, stir in chocolate chips, and chill dough.
⭐ Then, place dough balls onto a baking sheet and bake until edges are lightly browned.
⭐ Finally, allow to cool on baking tray before transferring to a cooling rack.
Can you make chocolate chip cookie dough ahead of time?
You can prepare cookies ahead of time and store them in a sealed container in the refrigerator for up to two days, or in the freezer for several months. Make sure the dough is wrapped tightly (we like to use a layer of saran wrap and then a second layer of foil or freezer bag) for best results.
How do you make chocolate chip cookies chewy?
The chewiness is based on moisture, so that’s why we include eggs, softened butter, and brown sugar, all of which bring moisture (and chewiness!) to the cookies.
Why are my cookies flat? (Troubleshooting)
- Make sure your baking powder and baking soda (the leavening agents) aren’t expired.
- Chill the dough completely before baking, if it’s warm they will spread too much and be flat.
- Don’t over-mix the dough. I like to use a hand held mixer so I don’t walk away and forget about the dough.
Leftovers and storage
How long do the cookies last?
You can keep them out at room temperature for 2 – 3 days, in the refrigerator for about a week, or frozen indefinitely.
What’s the best way to store leftover chocolate chip cookies?
Place a slice of bread at the bottom of a tupperware container and then the cookies on top. The bread will help keep them soft and chewy (you can skip this if you live in an especially humid climate).
Again, place a slice of bread at the bottom of a tupperware container and then the cookies on top. The bread will help keep them soft and chewy (don’t skip this even if you live in a humid climate as the refrigerator will be drier). Place sheets of parchment paper between the cookie layers to keep them from sticking.
Allow the cookies to cool completely, then layer into a freezer safe container. Place sheets of parchment paper between cookies to keep them from freezing together.
Tips and tricks
📏 Make sure to measure your dry ingredients in measuring cups (not a glass liquid measuring cup). It’s important to get the measurements accurate for perfect chocolate chip cookies.
🧈 Use softened butter. We always keep a stick of butter on the counter for toast or baking, but if you don’t then pull one out the night before or in the morning so it’s completely soft.
🍫 Don’t skimp on the chocolate! We call for two types of chocolate in this recipe and trust me, use both!
🍪 Pull the cookies out just as they’re starting to brown for the perfect soft and chewy result.
More cookie recipes
- Chocolate cake mix cookies with sprinkles
- Peanut butter chocolate chip cookies (4 ingredients)
- Cinnamon roll cookies with sugar cookie dough
- Classic shortbread cookies
- Oatmeal raisin cookies
- See all our cookie recipes!
More recipes with chocolate chips
- Banana bread with chocolate chips
- Deep dish chocolate chip cookie pie
- Chocolate chip peanut butter granola
- Flaky chocolate braid
Tools we love
- Baking sheets – We use these baking sheets for everything from cookies to cheese boards!
- Silicone baking mats – You could use a non-stick pan or a greased cookie sheet, but I’m a big fan of silicone mats for easy clean up and no sticking!
- Cooling racks – If you’re going to bake, cooling racks are a must!
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How to Make Chocolate Chip Cookies
Chocolate Chip Cookies
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt (only if using unsalted butter)
- 1 cup butter softened
- 1 cup white sugar granulated
- 1 cup light brown sugar packed
- 2 teaspoons vanilla
- 2 eggs room temperature
- 1 cup milk chocolate chips
- 1 cup semisweet chocolate chunks
- In a medium sized bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer on medium speed, cream together butter, white sugar and brown sugar for a full two minutes.
- Add eggs and vanilla, and continue mixing on medium speed for another two minutes.
- Slowly add in flour mixture, scraping down the sides of the bowl as needed. Do not overmix.
- Stir in chocolate chips, and let dough chill in the refrigerator for 20 to 30 minutes.
- Roll into 2 to 3 Tablespoon sized balls, and space them about 2 inches apart on a nonstick baking tray.
- Bake in a 350 degree oven for 12-15 minutes, until edges are lightly browned.
- Allow to cool for several minutes on baking tray before transferring to a cooling rack.
Calories are automatically generated. For best results calculate based on your exact ingredients.
Chocolate Chip Cookies
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Absolute perfection! Soft, chewy and delicious! Definitely making these again this weekend!
The best cookies! So soft and chewy! Just perfect for the kids to help out too!
Perfect cookies – I better double the batch next time, they were gone before I knew it!
I have used brownie M&Ms, crushed Oreo cookies tried all icing flavors. And discard sourdough. Soft fluffy and moist.
I used dark brown sugar and made these very large – around 3 1/4 oz each. They were a huge hit and I will absolutely make them again!
April Woods says
love the idea of using dark brown sugar! yum!
These are amazing – I made them giant, like around 3.5 oz, and I bang the pan after removing from the oven to get wrinkles. I’ve made them twice and I’m never making another recipe. Oh, I use unsalted butter so I add salt too.
hi any ingredient to replace the eggs
Could these be made in a pan?
I am thinking of a jelly roll pan .
How long would I bake it?
April Woods says
Yes, they could be made in a pan. I’m not sure the exact cook time as I haven’t tested.