Every home baker needs a classic chewy chocolate chip cookie recipe in their collection, and I’m excited to share this treasured recipe passed down through my family. It’s not just any recipe—it’s my all-time favorite! You can’t go wrong with a timeless chocolate chip cookie that perfectly balances soft and chewy textures.
This easy chocolate chip cookie recipe is perfect for baking year-round, whether you’re whipping up a batch for a cozy family gathering or a special celebration. Get ready to create delicious memories with these irresistible cookies!
Craving a cookie that’s soft, chewy, and loaded with chocolate? Look no further!
Prepare the Dough
Note: Chilling the dough for 48 hours enhances flavor and texture, but it’s not mandatory
Baking
Coating the Bottom of the Cookies with Chocolate (optional)
Makes approximately 56 cookies (4.5 dozen)
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Below you will find tips and tricks to help achieve the best results possible!
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The best chocolate chip cookie recipes are simple but heavily rely on the mix of the ingredients. The ratio of brown sugar to granulated sugar, as well as the balance between butter and shortening, can significantly impact the final result.
Everyone has their own definition of the perfect chocolate chip cookie and this is mine! I like a cookie that has some crispy edges but is also soft and chewy. Whether you're a beginner or a seasoned baker, I think you'll love these homemade chocolate chip cookies.
Brown sugar – I recommend using light brown sugar for this recipe. When measuring, be sure to pack the sugar firmly into your measuring cup or use a kitchen scale for accuracy.
Butter – use unsalted butter at room temperature
Shortening – Opt for regular vegetable shortening, such as Crisco. Avoid butter-flavored shortening. For more information on the differences between butter and shortening in this recipe, see below.
Eggs – I typically use large eggs, but any size should work. Just make sure the eggs are at room temperature for even mixing.
Chocolate chips – Mini chocolate chips are perfect for this recipe, as they easily incorporate into the dough without overwhelming the flavor.
Mixer (stand mixer or a hand-held mixer)
Cookie scoop (optional)
Oven thermometer (highly recommended)
Baking sheets and parchment paper
The combination of both butter and shortening in this recipe is key to achieving the perfect texture. These fats differ in water content and melting points, which impacts the final result. While I don’t often use shortening, it truly helps create a thicker cookie that doesn’t spread as much during baking.
If you prefer, you can use all butter in this recipe; I’ve done so before when I didn’t have shortening on hand. The cookies will still be delicious, but they may turn out a bit flatter, crisper, and browner. Either way, you can't go wrong!
When using a stand mixer or hand mixer, mix the dry ingredients into the wet ingredients until just combined. It’s perfectly fine to see a few streaks of flour when you add the first third of the flour mixture, as you will continue mixing. Ensure all the flour is incorporated without overmixing, as doing so can lead to hard or tough cookies.
For a flatter, crispier cookie, reduce the flour to 2.5 cups (340g) and decrease the cornstarch to 1 teaspoon instead of 2.
Let’s talk about chilling the dough. While it may seem like a hassle to chill the dough for a few days, this step is completely optional and can be the secret to achieving a more flavorful chocolate chip cookie. Don’t get me wrong—I’ll happily eat a plate of cookies made with unchilled dough!
Chilling the dough allows the flavors to infuse and gives the moisture from the wet ingredients time to meld with the dry ingredients, resulting in cookies with a deeper, more robust flavor.
For an extra touch, coat the bottom of your cookies in chocolate. I recommend using bittersweet chocolate. Simply chop the chocolate and melt it in the microwave. Dab a small amount of melted chocolate onto the bottom of each cooled cookie and spread it evenly. Place the cookies on parchment paper and allow the chocolate to harden for a smooth, flat finish.
Cookie Scoop: I use a #50 cookie scoop, which holds a little over a tablespoon of dough. If you prefer smaller cookies, you can drop the dough by teaspoons, yielding approximately 72 smaller cookies.
Cookie Sheets: Having two cookie sheets on hand can be very helpful. When you take one batch out of the oven, you’ll have a cool sheet ready to bake the next batch, making the baking process more efficient.
Oven Thermometer: Using an oven thermometer is essential, as oven temperatures can vary. Ensuring the correct temperature will help you achieve the best cookie results.
Variety on Cookie Platters: I enjoy having a mix of cookies on my platters, with some having chocolate coated bottoms and others left plain. If you prefer all your cookies to have chocolate bottoms, consider purchasing an extra chocolate bar.
Versatile Chocolate Coating: Chocolate-coated bottoms are also delicious on other types of cookies, especially peanut butter cookies.
Freezing Cookies: Chocolate chip cookies freeze well, making them perfect for preparing ahead of time. You can freeze either the cookies or the dough. Freeze the cookie dough balls and bake the cookies later, or bake a few at a time as needed. For the best flavor, chill the dough for 48 hours before freezing.
You can customize this cookie dough recipe by substituting up to 2 cups of your favorite mix-ins, such as nuts or different types of chips. Regular sized chocolate chips may also be used if you cannot find the minis. You can experiment with a variety of options like white chocolate, butterscotch, or even cinnamon chips for a unique twist. The possibilities are endless!
Post Your Variations: What mix-ins did you use? Share your favorite chocolate chip cookie variations in the comments below.
Discover my Soft Lemon Cookies for more sweet inspiration!
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