Chocolate Chip Cookies

These chocolate chip cookies are soft in the center, lightly crisp on the edges, and full of rich chocolate flavor. The dough comes together quickly, uses simple pantry ingredients, and bakes into cookies that stay tender even after they cool.

This recipe is designed for everyday baking. No chilling required, no complicated steps, just a reliable method that delivers consistent results every time. Perfect for sharing, gifting, or baking on a quiet afternoon at home.

Why you’ll love this recipe

• The cookies stay soft and tender after baking

• No chilling time required

• Simple ingredients you likely already have

• Easy to adapt with different chocolate or add-ins

• Great for both beginners and experienced home bakers

Ingredients notes

• Butter: Use unsalted butter, softened to room temperature, for the best texture and flavor control.

• Brown sugar: Adds moisture and helps create a soft center.

• White sugar: Balances sweetness and helps with lightly crisp edges.

• Eggs: Bring to room temperature for better mixing.

• Flour: All-purpose flour works best for a balanced structure.

• Chocolate chips: Semi-sweet chocolate is classic, but dark or milk chocolate also works well.

How to make chocolate chip cookies

Preheat the oven to 180°C and line a baking sheet with parchment paper. This helps the cookies bake evenly and prevents sticking.

In a large mixing bowl, cream the butter and sugars together until the mixture looks light, smooth, and slightly fluffy. This step is important for achieving a soft texture.

Add the eggs one at a time, followed by the vanilla extract. Mix until everything is fully combined and the batter looks cohesive.

In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the dry ingredients.

Gradually add the dry mixture to the wet ingredients, mixing slowly. Stop as soon as the dough comes together to avoid overmixing.

Gently fold in the chocolate chips until they are evenly spread throughout the dough.

Scoop portions of dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading during baking.

Bake the cookies until the edges are lightly golden while the centers still appear slightly soft. This ensures a chewy texture once cooled.

Remove the baking sheet from the oven and let the cookies rest for a few minutes before transferring them to a wire rack to cool completely.

Image credit: Demo recipe images are credited to Minimalist Baker and are used solely for preview and demonstration purposes.