These homemade chocolate chip cookies have a crispy edge, a soft chewy center and are perfect for dunking in milk or crumbling over vanilla bean ice cream.

A food blog isn’t a proper food blog without a recipe for homemade chocolate chip cookies.

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Including a shot of melty, ooey-gooey chocolate. (of course)

I have been making these cookies since I was 13-ish and it was this recipe when I realized I love to bake. I remember standing in front of my Mom’s 1970-ish brown stand mixer making these like it was yesterday. My Mom still has that brown mix master, but she also has a brand new KitchenAid mixer too. Still in the box. In her basement!!! I know CRAZINESS! I tried to convince her to give it to me but nope. No such luck.

It’s probably safe to say that I’ve made this very recipe a million times. I make them on rainy days for comfort, to feed to my daughter’s softball team and on certain days, just for the cookie dough.

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I used to be a next day (once the chocolate chips became solid again) chocolate chip cookie kind of girl. But now, I’m strictly a straight-out-of-the-oven fan. My husband prefers just eating his share of cookies in cookie dough form and he thinks he’s hilarious, stealing the cookie dough off the baking sheet when I’m not looking. So I do what any other loving wife would do, I make them when he isn’t around. Which ticks him off but, oh well! If him stealing cookie dough ticks me off then all is fair in love and war, amiright?!

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Start by adding two sticks of room temperature unsalted butter to your mixer that is fitted with the paddle attachement.

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…mix on low for 1 to 2 minutes until the butter is creamy and fluffy.

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Then add in the 3/4 cup of both dark brown and granulated sugar.

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Mix until just combined. The mixture should resemble wet sand.

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Use a rubber spatula to scrape down the sides and bottom of your mixing bowl.

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Next add in a teaspoon of vanilla…

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…kosher salt…

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…and baking soda.

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Crack in one egg and mix completely before adding in the second egg. (mix well after each egg)

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Next add a cup of flour, mix until just combined before adding the rest. Mix until the flour is incorporated into the sugar/egg mixture.

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Add an entire 11.5 ounce bag of chocolate chips. I always use Ghirardelli milk chocolate chips. But semi-sweet or dark could be substituted.

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Mix on low until the chocolate chips are dispersed throughout the dough.

This is where opinion varies in my home. If it was up to my husband and I, we would have it with less chocolate chips and more dough. However, my girls prefer more chocolate chips (surprise surprise) they will flip over each cookie and count the chocolate chips to find the one with the most per cookie!

If you’re in the less chocolate chip club, then add a heaping cup.

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Use a 2 tablespoon scoop to measure out the cookie dough.

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Place the cookie dough onto a rimmed sheet pan that is lined with parchment or a silpat [affiliate].

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TIP: For more of a profeshy look to your cookies. Use extra chocolate chips and press them onto the top of the raw cookie dough.

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Bake in your preheated 375 degree oven for 8 to 9 minutes (depending on your oven).

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Allow the cookies to cool for about 4-5 minutes before transferring them to a wire rack to cool.

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Serve warm for the ultimate experience.

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These homemade chocolate chip cookies have a crispy edge, a soft chewy center and are perfect for dunking in milk or crumbling over vanilla bean ice cream.

Check out all my cookie recipes here!

Enjoy! And if you give this Homemade Chocolate Chip Cookies a try, let me know by snapping a photo and tagging me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Homemade Chocolate Chip Cookies
Yield: 3 dozen cookies

Homemade Chocolate Chip Cookies

These cookies have a crispy edge, a soft chewy center and are perfect for dunking in milk or crumbling over vanilla bean ice cream.

Prep Time 20 minutes
Cook Time 35 minutes
Additional Time 5 minutes
Total Time 1 hour


  • 2 sticks softened unsalted butter
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • 2-1/4 cups unbleached all-purpose flour
  • 1 heaping cup to 1 (11.5 ounce) bag of milk chocolate chips


Preheat oven to 375 ° and line a rimmed, metal baking sheet with parchment or a silicone baking mat.

In a the bowl of your stand mixer, cream the butter on low speed until fluffy.

Add both of the sugars and mix until incorporated. Use a spatula to scrape down the sides before adding the vanilla, salt and baking soda.

Add one egg at a time and mix well after each one.

Add the first cup of flour and mix on medium speed until just incorporated. Add the remaining 1-1/4 cup of flour and mix, stop once all of the flour is mixed into the dough.

Lastly add the chocolate chips and mix on low speed until they are evenly throughout the cookie dough.

Use a 2-tablespoon scoop and place the cookie dough rounds 2-inches apart on the prepared pan.

Bake one cookie sheet at a time on the middle rack of your oven for 8-9 minutes. L

Allow the cookies to cool for 4-5 minutes and remove to a wire rack for further cooling.

Repeat with remaining cookie dough.

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