How to Make Chocolate Chip Cookies
Updated: Nov. 04, 2020
Learning how to make chocolate chip cookies is easy. We'll show you the best methods for making the dough, toasting the nuts and baking 'em to perfection.
Who doesn’t love a warm chocolate chip cookie? The classic treat perfectly blends simple ingredients with rich, gooey chocolate and (if you’re lucky!) perfectly toasted nuts.
Here at Taste of Home, we set out on a mission to find the most delicious version of milk’s best friend. We tried many, asking are these the best cookies ever? Recipe after recipe, taste after taste, we narrowed it down, and folks, I’m happy to say we found a winner. This big and buttery cookie is simple, perfectly chewy and chock full of delicious mix-ins. Enjoy!
Find more sweet and melty chocolate chip recipes.
How to Make Chocolate Chip Cookies
Ingredients
- 1 cup butter, softened
- 1 cup packed brown sugar
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- 2-2/3 cups all-purpose flour
- 1-1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 package (12 ounces) semisweet chocolate chips (Here’s the best brand to buy.)
- 2 cups coarsely chopped walnuts, toasted
Directions
Step 1: Mix Wet Ingredients
Start by mixing all of the wet ingredients together. In a large bowl, cream the butter, sugars, eggs and vanilla until well-combined.
Editor’s Tip: Make sure all of your ingredients are at room temperature before you begin. Not only is it much easier to beat the butter, but the eggs will aerate the dough better if they’re not straight from the fridge. Psst! If your butter is hard, soften it quickly with these easy methods.
Step 2: Mix Dry Ingredients
Next, combine all of the dry ingredients. In a small bowl, whisk together the flour, baking soda and salt.
Step 3: Add the Dry to the Wet
To form a dough, gradually add the dry ingredients to the wet ingredients. Then, stir in the chocolate chips and nuts.
Editor’s Tip: You’ll want to toast your nuts before adding them to the dough. Simply bake in a shallow pan in a 350° oven or cook in a skillet over low heat until lightly browned—about 5-10 minutes. This step brings out a deep, roasted flavor in the finished cookie, and it can be done in advance. Just the toast the nuts and pop ‘em in the freezer until a craving hits. Want to take this recipe above and beyond? Check out this secret technique.
Step 4: Shape and Chill
This next step is a bit unusual, but it’s well worth the wait. Start by shaping ¼-cupfuls of the dough into balls. Flatten each ball into a 2-1/2 inch disk, smoothing edges as necessary. Place the shaped dough in an airtight container—with parchment paper or waxed paper separating each layer—and refrigerate overnight. This step allows the butter to solidify, so when you go to bake the cookies they won’t spread out as much. It also helps the sugars in the dough absorb moisture from the eggs and extracts, creating a condensed flavor. This is the same secret we use to get tender, tasty shortbread.
Editor’s Tip: If you don’t have time for the dough to rest overnight, you can bake the cookies after two hours in the fridge. The flavors won’t be quite as pronounced, but you’ll still yield a tasty treat.
Step 5: Get Ready
Once the cookie dough is well-chilled, preheat your oven to 400°. Place dough disks two inches apart on a parchment-lined baking sheet. Let the dough rest at room temperature for 30 minutes before baking.
Editor’s Tip: We recommend using parchment paper because it will help your dough spread less, resulting in a thicker cookie. The color of the paper (either white or brown) does not matter.
These are our favorite ways to use parchment paper.
Step 6: Bake and Enjoy
Place the cookies in the oven and bake until the edges are golden brown—about 10-12 minutes. Cool on the pan for a few minutes, then use a cookie spatula to transfer them to a wire rack.
Flavor Variations
These cookies are deliciously on their own, but you can add a little extra oomph with these fun flavor variations.
- Almond Chocolate Chip Cookies: Reduce vanilla to 1 teaspoon and add 1/4 teaspoon almond extract. Substitute toasted almonds for the walnuts.
- White Chip Cookies: Substitute white baking chips for the chocolate chips and toasted hazelnuts for the walnuts.
- Cranberry Nut Cookies: Substitute dried cranberries for the chocolate chips.
- Cherry Chocolate Chip Cookies: Substitute 1 cup chopped dried cherries for 1 cup of the walnuts.
Can’t get enough of cookies? Try our easy cookie recipes for even more ways to satisfy your sweet tooth.
How to Freeze Chocolate Chip Cookie Dough
To treat a last-minute cookie craving, skip step #5 and #6 to keep a stockpile of dough in your freezer. Then, whenever the mood strikes, bake up fresh cookies. Here’s how to freeze cookie dough:
- Once you’ve shaped and chilled the dough, place disks on a parchment-lined cookie sheet and place in the freezer. When the disks are completely frozen, transfer them to a freezer bag.
- Make sure you label the freezer bag with baking instructions and a use-by date. Frozen cookie dough will last for up to 6 months.
- When you’d like to use the dough, remove cookie disks and place on a parchment-lined baking sheet. Bake for 3-4 minutes longer than the recipe suggests. You can also thaw the dough in the refrigerator before baking.
You can find more information on freezing cookies here.
How to Store Chocolate Chip Cookies
Once the cookies are baked, you’ll want to store them properly so they stay nice and fresh. Follow these tips to keep your treats tasty for several days:
- Cool cookies completely before putting them away. Warm cookies stored in a sealed container will create steam, softening your baked goods—and not in a good way.
- If you prefer crisp cookies, store them in a container with a loose-fitting cover. If you prefer soft, cake-like cookies, store them in a container with a tight-fitting cover.
- To prevent cookies from sticking to one another, store with a sheet of waxed paper or parchment paper between layers.
- Give your cookies that freshly baked taste by popping them in a 300° oven for 3-5 minutes.
Planning to mail your cookies? Follow these cooking mailing tips.
How to Make the Best Chocolate Chip Cookies
Chocolate chip cookies are one of our go-to bakes. Our Test Kitchen regularly whips up these big and buttery cookies (and they are an office favorite!). But there are lots of ways for you to create your version of a great cookie at home. Check out all our tips right from our Test Kitchen pros and cookie enthusiasts.
Don't Be Afraid to Play with Your Favorite Recipe
Making small changes to your go-to cookie recipe can turn it into the best-ever chocolate chip cookie. If you love a crispy cookie, try melted butter instead of softened or all brown sugar in the dough. For chewy cookies, try chilling. Here are our Test Kitchen's tips for making the best chocolate chip cookie.
Use a Cookie Scoop Sick of the mess that comes with scooping cookies with a spoon? Invest in a good cookie scoop. This gadget comes in all kinds of sizes so you can get the perfect sized cookie for you. This scoop is so handy and keeps your fingers cookie dough-free. It's one of our editors' favorite cookie baking tools. 
Don't Overmix
While you can beat your sugar, eggs and butter as long as you like, be sure not to overmix your cookie dough once you add the flour. Overworking the dough at this stage can make your cookies tough. Instead, mix until just combined then mix in the chips by hand.
Chill the Dough
Chewy cookie fans, take note. Chilling your cookie dough for an hour (or even overnight) could be your new secret to the best chocolate chip cookies. By chilling the dough, you help control the spread of the cookie. The less the cookie spreads, the chewier it is. This technique can also produce slightly sweeter cookies, so good news for you with a sweet tooth!
Experiment with Mix-Ins
You don't need to limit yourself to semisweet chocolate chips for a good chocolate chip cookie (though if you do, try our Test Kitchen's favorite brand). Try other baking chips, chopped nuts, sprinkles or even chopped chocolate, like with this internet-famous recipe. These changes can give new life to your go-to recipe.
Keep Cookies Soft
If you're a chewy cookie lover, it can be a big disappointment to bake up a batch of chocolate chip cookies and find them hard and crunchy the next day. If this happens, all is not lost! It's easy to soften up cookies—just drop a slice of bread into your container. This will revive your cookies and soften them up.
The Ultimate Chocolate Chip Cookie
Everyone has a favorite type of chocolate chip cookie—a little crispy, a little chewy—but they all have to begin with a basic recipe. This is the best place to start! —Megumi Garcia, Milwaukee, Wisconsin
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My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy—truly the best chocolate chip cookie recipe. —Irene Yeh, Mequon, Wisconsin
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These cookies are the next best thing to a good old-fashioned malted milk. With malted milk powder, chocolate syrup, plus chocolate chips and chunks, these are the best cookies I've ever tasted…and with six kids, I've made a lot of cookies over the years! —Teri Rasey, Cadillac, Michigan
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Everyone who has tried these cookies says they're the best they've ever eaten. I'm sure the addition of pudding mix makes all the difference.
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Chocolate lovers will go crazy over these cookies that feature loads of chocolate! When friends ask me to make "those cookies," I know exactly what recipe they mean. —Rebecca Jendry, Spring Branch, Texas
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"Hey, these are good!" is the surprised remark I hear when I bake these for the family. As simple as it may seem, all I do is follow directions. This works exceptionally well when it comes to making cookies. —Ian Badeer, Hickman, Nebraska
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Capture the taste of campfire s'mores in your kitchen. Graham cracker crumbs added to chocolate chip cookie dough bring out the flavor of the fireside favorite. Melting the cookies' marshmallow centers in the microwave makes them simple to assemble. —Abby Metzger, Larchwood, Iowa
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These cookies are very popular here in Wyoming. Mix up a batch for your crew and see why. —Patsy Steenbock, Shoshoni, Wyoming
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Here's a different version of a traditional recipe. I love these soft peanut butter chocolate chip cookies. — Clarice Schweitzer, Sun City, Arizona
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I'm one of the cooking project leaders for my daughter's 4-H club, where these soft, delicious cookies were a great hit with the kids. —Marietta Slater, Augusta, Kansas
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Crazy about chocolate chips? This chewy, oatmeal chocolate chip cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang’ll come back for seconds so this big batch recipe is perfect. This is the best 'oat choc chip cookies recipe' you'll ever taste! —Diane Neth, Menno, South Dakota
Mini Chocolate Chip Sandwich Cookies
I love baking cookies to give as gifts to my family and friends. I created this recipe for my annual holiday cookie platter and it received rave reviews from both children and adults. If the buttercream doesn't come together after all of the butter has been incorporated, add some shortening one tablespoon at a time until the mixture starts to transform. —Julie Thomas, Saukville, Wisconsin
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My dad, Art Winter, would tuck some of these cookies in the care packages he and my mom sent to me when I was in college.—Art Winter, Trumbull, Connecticut
Double Chocolate Chip Cookies
"Who doesn't like chocolate chip cookies?" inquires field editor Diane Hixon, who credits cocoa in the batter for the double dose of chocolate in her treats. These disappear fast from the cookie jar in her Niceville, Florida home!
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These cookies are more cake-like; a nice change from the more common chewier chocolate chip cookie. I've been known to add a little peanut butter to the filling too. —Lauren Reiff, East Earl, Pennsylvania
Chocolate Chip-Cherry Chunk Cookies
My grandmas and mom created this recipe with chocolate chips, cherries and spices, a combo of their favorite parts of different cookies. Then dad made ice cream to turn them into ice cream sandwiches. We'd eat these sandwiches in the summer heat, each bite cooling us as the ice cream melted down our arms. —Wade Rouse, Fennville, Michigan. For more info on author Wade Rouse, please visit www.ViolaShipman.com
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My best friend, Amber, taught me how to make these cookies. They are a great mash-up of a sugar and chocolate chip cookie. A pizza cutter is the best tool for cutting into slices after baking. —Bonnie Brien, Surprise, Arizona
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Whenever I used to make cookies, my three boys would always find something they didn't like about them. After some trial and error, I finally came up with a cookie they all enjoyed. —Heidi Cretens, Milwaukee, Wisconsin
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My aunt gave me this recipe, and my family thinks these cookies are delicious. We enjoy all different kinds of cookies, and with this recipe, we can combine three of our favorite kinds—oatmeal, peanut butter and chocolate chip—in one! —Jaymie Noble, Kalamazoo, Michigan
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With their cute curved shape, crescents always make charming additions to a Christmas platter. I dip the cooled cookies in chocolate and sprinkle on walnuts. —Ann Eastman, Sacramento, California
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My kids love making these home-style cookies. They're so wonderful when warm. —Jaye Beeler, Grand Rapids, Michigan
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"My mom always brightened my lunch with these yummy cookies," shares Tammy Orr of Wharton, New Jersey.
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I developed this recipe after years of searching for a chocolate chip cookie that would stand out from all others. Orange and cinnamon are tasty additions. —Daniel Kaepp, Coldwater, Michigan
Winning Cranberry Chip Cookies
Chock-full of cranberries, chocolate chips and nuts, these cookies are fun to eat. They offer a change of pace from traditional Christmas cookies...but don't wait until December to make them. My family requests them all year-round.
Chocolate Chip Mandelbrot Cookies
Mandelbrot in Yiddish literally means “almond bread.” The twice-baked cookie made with oil and almonds dates back to 19th century Eastern Europe. There are many variations made of different dried fruits and nuts. My chocolate chip version is more modern-American. —Kimberly Scott, Kosciusko, Mississippi
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I am crazy about chocolate chips, and this chewy cookie has enough to satisfy me. My husband and kids love these cookies. This big batch is perfect for our family. —Diane Neth, Menno, South Dakota
Vegan Chocolate Chip Cookies
As a competitive figure skater, I need high-energy snacks to keep me going. These cookies are loaded with nuts, chips and fabulous flavor. Coaches at my skating rink are always sneaking two or three when I bring them in! —Cassandra Brzycki, Wauwatosa, Wisconsin
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These rich cookies are full of Hawaiian macadamia nuts and chocolate chips. —Mary Gaylord, Balsam Lake, Wisconsin
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I wanted to put a spin on the traditional chocolate chip cookie, and who doesn't love cinnamon? Depending on what you use to drop your cookies, the quantity served will change. —Cassie Colosimo, Reading, Pennsylvania
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I've experimented with different varieties of pizzelle recipes, but this is definitely a favorite. My dad likes to help make them so that we don't run out!—Aimee McCullen, Youngwood, Pennsylvania
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Chocolate chip cookies are almost anyone's favorites and these are sure to please! —Bethany Thayer, Troutville, VirginiaNote: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
