Ultimate Chocolate Chip Cookies (Soft, Chewy & Easy)

There’s a reason chocolate chip cookies are the first recipe most home bakers ever learn — and also the one we keep coming back to. This version leans into a thick center, slightly crisp edges, and pools of melted chocolate in every bite. No stand mixer, no overnight chilling, just a bowl, a spoon, and about 40 minutes between you and a warm batch.

This recipe is a great starting point for a classic chocolate chip cookie — swap in dark chocolate, add toasted nuts, or use it as a base for other chocolate cookie variations.

Why This Recipe Works

• Melted (not softened) butter gives the dough a denser, chewier structure than creamed butter.
• A short rest before baking — just 10 minutes — lets the flour hydrate so cookies don’t spread thin.
• Two sizes of chocolate — chips for even distribution, chunks for gooey pockets.
• Slightly underbaking keeps the centers soft after cooling; they firm up as they sit.

Ingredients

• 1 cup (226g) unsalted butter, melted and slightly cooled
• 1 cup (200g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 3/4 cups (345g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups (255g) semisweet chocolate chips or chopped chocolate
• Flaky sea salt, for topping (optional)

Instructions

1. Prep. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix the wet ingredients. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the eggs one at a time, then the vanilla, until the mixture is glossy.
3. Add the dry ingredients. Sprinkle the flour, baking soda, baking powder, and salt over the wet mixture. Stir with a spatula just until no dry streaks remain — don’t overmix.
4. Fold in the chocolate. Add the chocolate chips and fold gently to distribute evenly.
5. Rest the dough. Let the dough sit at room temperature for 10 minutes. This short rest firms up the melted butter slightly so cookies hold their shape.
6. Portion and bake. Scoop 2-tablespoon mounds of dough onto the prepared sheets, spacing them 2 inches apart. Bake one sheet at a time for 10–12 minutes, until the edges are set and golden but the centers still look slightly underdone.
7. Cool. Sprinkle with flaky sea salt if using. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack — they’ll continue setting as they cool.

Recipe Card

Helpful Baking Tips

• Weigh your flour if you can. Too much flour (a common issue with scooped, unweighed measuring) is a common cause of dry, cakey cookies.
• Use a mix of chip sizes. Roughly chopped chocolate bars create those bakery-style melted pockets that chips alone don’t give you.
• Don’t skip the rest. Ten minutes makes a real difference in how much the cookies spread.
• Rotate your pans halfway through baking if your oven runs unevenly.

Storage Instructions

Store cooled cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread to the container helps keep them soft longer.

Freezing Instructions

To freeze baked cookies: Cool completely, then freeze in a single layer before transferring to a freezer bag. They’ll keep for up to 3 months — thaw at room temperature for 15 minutes.

To freeze the dough: Scoop portions onto a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes to the bake time.

Frequently Asked Questions

Why are my chocolate chip cookies flat?

Butter that’s too warm, dough that hasn’t rested, or too little flour are the usual culprits. Make sure your melted butter has cooled to room temperature before mixing, and don’t skip the 10-minute rest.

Can I make the dough ahead of time?

Yes — this dough can be covered and refrigerated for up to 3 days. Chilled dough will spread slightly less, so let it sit at room temperature for about 15 minutes before scooping.

Can I use salted butter?

You can — just reduce the added salt in the recipe to 1/2 teaspoon.

What’s the best chocolate to use?

Semisweet is the classic choice, but this dough works well with milk, dark, or a mix. Chopped chocolate bars melt more unevenly than chips, which is exactly what gives bakery-style cookies their gooey pockets.

Looking for your next bake? Try our holiday cookie recipes, browse brownies & bars, or grab one of our free cookie cookbooks for more recipes like this one.