Dessert

The Best Ever Homemade Chocolate Chip Cookies Recipe

Byluca Carter November 20, 2025November 20, 2025

Introduction

These Homemade Chocolate Chip Cookies are soft, chewy, and bursting with gooey chocolate chips in every bite. They strike the perfect balance between crispy edges and tender centers, delivering bakery-style results with simple pantry ingredients and just one stick of butter.

A white plate filled with nine round chocolate chip cookies stacked close together, each cookie showing a golden-brown color with dark chocolate chips scattered throughout. The cookies have a slightly rough texture with visible sugar crystals. In the background, there is a wooden cutting board holding more cookies and a white bowl on the left containing dark and red cherries, scattered around the plate and cutting board. The scene is set on a white marbled surface with some green herb sprigs and a light dusting of flour near the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick (½ cup) unsalted butter, melted and slightly cooled
½ cup granulated sugar

¾ cup packed light brown sugar
1 large egg, room temperature

1 ½ tsp pure vanilla extract
1 ½ cups all-purpose flour

¼ cup cake flour
½ tsp baking soda
¼ tsp sea salt

1 ½ cups semisweet chocolate chips (or a mix of chunks and chips)
Optional: Flaky sea salt for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Step 2: In a bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla extract and whisk until the mixture is glossy.
Step 3: Sift in the all-purpose flour, cake flour, baking soda, and sea salt. Stir gently until just combined, being careful not to overmix.
Step 4: Fold the chocolate chips evenly into the dough.

Step 5: (Optional) Chill the dough in the refrigerator for 30 minutes to enhance flavor and control spread.
Step 6: Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them evenly.
Step 7: Bake for 9 to 11 minutes, or until the edges are golden but the centers still look soft.

Step 8: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 9: (Optional) Sprinkle flaky sea salt on top before baking for a gourmet touch.

Tips & Variations

Use room-temperature ingredients to ensure even mixing and better texture.

Chilling the dough helps create thicker, chewier cookies with less spread.
Mix chocolate chunks with chips for varied texture and extra gooey pockets.
Do not overbake; cookies will firm up as they cool for a perfect chewy bite.

Sprinkle flaky sea salt just before baking to enhance the chocolate flavor.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. To reheat, warm cookies in a low oven or microwave briefly to restore softness and melty chocolate.

How to Serve

A metal baking tray holds nine soft, round cookies with a light golden-brown color and large, dark chocolate chunks scattered unevenly throughout each one. The cookies have a slightly bumpy texture with some cracks on top, showing their soft and chewy inside. The tray sits on a white marbled countertop, and in the background, blurred wooden cooking utensils are placed inside a white holder near a stove. The overall scene has warm natural lighting, making the cookies look fresh and inviting photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour only?

Yes, substituting cake flour with all-purpose flour is fine, but using some cake flour helps create a softer, more tender texture in the cookies.

What if I don’t have semisweet chocolate chips?

You can use milk chocolate, dark chocolate, or a mix of chocolate chips and chunks. Adjust sweetness to your preference and keep the total amount the same.