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A stack of chocolate chip cookies on a white clay plate with more cookies in the background.
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4.9 from 85 votes

Soft and Chewy Chocolate Chip Cookies

These chocolate chip cookies are extra soft, thick, and chewy. This is my FAVORITE recipe for chocolate chips cookies and they turn out perfect every time!
Course Dessert
Cuisine American
Keyword chocolate chip cookie recipe, cookies
Prep Time 25 minutes
Cook Time 12 minutes
Chilling time 2 hours
Total Time 2 hours 37 minutes
Servings 38 cookies
Author Danielle


  • 2 and 3/4 cups (345 grams) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (230 grams) unsalted butter, softened
  • 1 cup (200 grams) light brown sugar packed
  • 1/2 cup (100 grams) granulated sugar
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 12-ounce package (2 cups; 340g) semi-sweet chocolate chips


  • In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, light brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Mix in the eggs and vanilla extract one at a time until fully combined, stopping to scrape down the sides of the bowl as needed.
  • Slowly mix in the dry ingredients and continue mixing until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough.
  • Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
  • Once the dough is almost chilled, preheat the oven to 350°F (177°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
  • Remove the cookie dough from the refrigerator, using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough.
  • Bake for 10-12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.


Cookies may be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Scoop the cookie dough onto a baking sheet lined with parchment paper and place the baking sheet in the freezer. Once the cookie dough is frozen, store it in a freezer bag or container in the freezer for up to 3 months. To bake the cookie dough from frozen, bake for an additional 1 to 2 minutes.
Baked cookies that have cooled completely will freeze well for up to 3 months. Thaw to room temperature before serving.
To prepare the cookie dough ahead of time: The cookie dough may be covered tightly and stored in the refrigerator for up to 3 days. If it’s too hard to scoop, let it sit at room temperature for 20 to 30 minutes.
Unsalted Butter: I prefer to use unsalted butter to control the amount of salt in these cookies. If using salted butter, reduce the salt to 1/2 teaspoon.
Eggs: Room temperature eggs are best for this recipe. If you forget to sit them out ahead of time, place them in a bowl of warm water for 5 to 10 minutes.
Semi-Sweet Chocolate Chips: Feel free to swap out the semi-sweet chocolate chips for dark, milk, or even white chocolate chips.