Okay, can we just agree that nothing in the world smells quite as comforting as a batch of warm chocolate chip cookies fresh out of the oven? Seriously, the way those sweet, buttery aromas mix with melting chocolate pieces is pure kitchen magic. I’ve been making these cookies since I was a kid, and every time I bake them, it’s like wrapping myself in a cozy, edible hug. Plus, they’re ridiculously easy to whip up, even when you’re craving a quick treat. Get ready for that perfect balance of crisp edges and chewy centers—I can’t wait for you to try this recipe and fall in love all over again!
Quick Facts
Yield: About 24 cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
How I Make It
Step 1:
Start by preheating your oven to 375°F. In a medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening and seasoning are well evenly distributed.
Step 2:
In a large bowl, cream your softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy—about 2 to 3 minutes with a hand mixer or stand mixer. This step gives your cookies that tender texture.
Step 3:
Add the vanilla extract and then crack in the eggs, one at a time, beating well after each addition.
Step 4:
Gradually add the dry ingredients to the wet, mixing on low speed just until combined. Don’t overmix, or the cookies can turn out tough.
Step 5:
Fold in the chocolate chips with a spatula, making sure they’re evenly spread throughout the dough.
Step 6:
Drop rounded tablespoons of dough onto ungreased baking sheets, spaced about 2 inches apart. Bake for 10–12 minutes, until the edges are golden but the centers still look a little soft. Let them rest on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Variations & Tips
For extra chewiness, swap half the all-purpose flour with bread flour.
Add 1/2 cup chopped nuts like walnuts or pecans for crunch.
Use a mix of dark and milk chocolate chips for a richer flavor.
If your cookies spread too much, chill the dough for 30 minutes before baking.
For a fun twist, sprinkle a tiny pinch of flaky sea salt on top right before baking.
Substitute coconut oil for butter for a subtle, tropical hint.
How I Like to Serve It
These cookies are perfect with a cold glass of milk or a warm cup of coffee for a mid-afternoon pick-me-up. They also make a wonderful treat when you have friends over for cozy game nights or movie marathons. Around the holidays, I like to package them in little tins as sweet gifts—because sharing homemade cookies really spreads the love!
Notes
Store cookies in an airtight container at room temperature for up to 5 days.
To refresh slightly stale cookies, warm them in the microwave for 10 seconds—chocolate melty magic restored!
Closing: This recipe never fails to bring that warm, homemade cookie magic into my kitchen, and I hope it becomes one of your go-to favorites, too.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
