ew things compare to a classic chocolate chip cookie, especially when it’s homemade. This recipe brings together three types of chocolate and a hint of vanilla for an irresistible treat with every bite. With crisp edges, a chewy center, and a perfect balance of flavors, these cookies will quickly become a family favorite.

Perfectly Chewy, Loaded Chocolate Chip Cookies

Chocolate chip cookies are a staple, but not all recipes are created equal. This version is designed to be extra special, blending both semi-sweet and dark chocolate with a touch of rich vanilla bean paste for depth. The result? A cookie that’s crispy on the outside, chewy on the inside, and studded with melty chocolate goodness throughout.

With these cookies, it’s all about texture and flavor. A mix of chocolate types means that every bite brings something different, while the blend of baking soda and baking powder gives these cookies their perfect rise and structure.

No chilling time is required, so they’re quick to make yet taste bakery-quality. Plus, the dough freezes wonderfully, making it easy to bake up a fresh batch anytime you need a warm, gooey cookie fix.

Quick, Easy, and Incredibly Delicious

This easy chocolate chip cookie recipe doesn’t require any fancy ingredients, but the results are pure magic. The vanilla bean paste adds a hint of sophistication, making these cookies feel a touch more luxurious than the everyday version. Bake them up as a treat for family and friends, and watch them disappear in no time. These cookies are perfect for holiday gifting, everyday snacking, or anytime you’re craving something sweet.

The best part? You don’t need to be a baking expert to get delicious results—just follow the simple steps and enjoy!

Ingredients for the Best Chocolate Chip Cookies

To make these delicious chocolate chip cookies, we’re using a few essential ingredients, each adding flavor and texture to create the ultimate cookie. Here’s what you’ll need:

All-Purpose Flour – Provides the perfect base for a balanced texture that’s soft yet holds its shape well.
Baking Soda and Baking Powder – This combination gives the cookies their slight rise and soft, chewy interior with a perfect balance of lift and spread.
Kosher Salt – Enhances all the flavors and balances out the sweetness, giving the cookies a rich and well-rounded taste.
Salted Butter, Softened – The fat in the butter adds moisture and richness, while the salt content amplifies the flavors.
Granulated Sugar – Adds sweetness and helps to create a slightly crisp edge on the cookies.
Vanilla Bean Paste – A rich and aromatic vanilla flavor that elevates the overall taste. Substitute with vanilla extract if needed.
Large Eggs – These bind the ingredients together and provide moisture, giving the cookies their chewy texture.
Semi-Sweet Chocolate Chips – Classic semi-sweet chocolate adds a traditional chocolatey flavor with a touch of sweetness.
Dark Chocolate Chips – Provides a deeper, richer chocolate flavor, adding complexity and contrast to the cookie.
Mini 70% Dark Chocolate Chips – These extra-dark chocolate chips give pockets of intense chocolate flavor in every bite.

How to Make the Best Chocolate Chip Cookies

These chocolate chip cookies are simple to make, but a few specific steps help create that perfect texture and flavor we love. Follow these steps for the ultimate cookies:

Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures the cookies bake evenly and get a golden-brown color with chewy centers.
Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined. Set this mixture aside to use in a moment.
Cream the Butter and Sugar
Using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This step is crucial as it creates tiny air pockets, giving the cookies a light texture.
Add Vanilla and Eggs
Add the vanilla bean paste to the creamed butter and sugar mixture. Then, add the eggs one at a time, mixing well after each addition. This process helps incorporate air, giving the cookies their soft and chewy consistency.
Incorporate the Dry Ingredients
With the mixer on low, slowly add the dry ingredients to the butter mixture until just combined. Be careful not to overmix, as this can make the cookies tougher.
Fold in the Chocolate Chips
Turn off the mixer and gently fold in the semi-sweet, dark, and mini dark chocolate chips until they are evenly distributed throughout the dough.
Portion and Arrange on Baking Sheet
Scoop the dough by rounded tablespoonfuls onto a baking sheet lined with parchment paper, spacing the cookies about 2 inches apart to allow room for spreading.
Bake the Cookies
Bake for 9-11 minutes, or until the edges are golden brown and the centers are just set. Keep an eye on them, as they can go from perfect to overdone quickly!
Cool and Store
Transfer the cookies to a wire cooling rack and let them cool completely. Store the cookies in an airtight container to keep them fresh for up to 4 days.

These steps create a cookie with a perfect blend of flavors, textures, and just the right amount of chocolate in every bite. Enjoy your freshly baked chocolate chip cookies warm from the oven or store for later!

How Long to Bake Chocolate Chip Cookies

Chocolate chip cookies bake up quickly, and timing is key to achieving that ideal chewy, slightly crispy texture. Here’s a quick guide for baking times:

9-10 Minutes – Cookies will be soft and lightly golden on the edges, with gooey centers for those who love a softer cookie.
11 Minutes – A bit more color and crisp on the edges with a chewy center, creating the perfect balance between crispy and soft.

Remember that all ovens are a little different, so checking on the cookies near the end of baking helps ensure they don’t overbake. They should be golden around the edges and slightly soft in the center when you pull them from the oven. The cookies will continue to set as they cool, so don’t worry if they seem a bit underdone at first.

How to Store Chocolate Chip Cookies

Proper storage keeps your cookies fresh and soft for days. Here’s how to store them:

Room Temperature – Keep cookies in an airtight container at room temperature for up to 4 days. Add a slice of bread to the container to keep them extra soft.
Freezer – For longer storage, wrap each cookie individually in plastic wrap and place in a freezer-safe container or zip-top bag. They’ll stay fresh for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or reheat in a 300°F oven for a few minutes.

Helpful Baking Tips

Here are a few extra tips to make your chocolate chip cookies even better:

Use Room Temperature Ingredients – This helps ingredients blend smoothly, creating a uniform dough and consistent baking.
Chill the Dough for Thicker Cookies – For a thicker cookie with less spread, chill the dough for 30 minutes before baking.
Don’t Overmix – When adding the dry ingredients, mix until just combined to avoid tough cookies.
Add a Sprinkle of Sea Salt – A light sprinkle of sea salt on top before baking enhances the chocolate flavor and adds a delightful contrast.

Following these tips will help you bake chocolate chip cookies that are truly next-level—chewy, chocolaty, and completely delicious!

The Best Chocolate Chip Cookies

Author: Sally Thompson
Total Time: 4 minute
Yield: About 24 cookies 1x

Print Recipe

Description

Chewy, gooey, and loaded with chocolate, these are truly the best chocolate chip cookies! With a mix of semi-sweet and dark chocolate chips, they have just the right balance of sweetness, depth, and texture. Perfectly crisp on the edges and soft in the center, this easy recipe is sure to become your go-to for cookie cravings.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Cream Butter and Sugar: In the bowl of an electric mixer, beat the softened butter and sugar until light and fluffy, about 2-3 minutes. Add vanilla bean paste and mix well.
Add Eggs: Beat in the eggs one at a time, mixing thoroughly after each addition.
Combine with Dry Ingredients: With the mixer on low, gradually add the flour mixture to the butter mixture until just combined.
Fold in Chocolate Chips: Using a spatula, fold in the semi-sweet, dark, and mini dark chocolate chips until evenly distributed.
Portion Dough: Scoop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
Bake: Bake for 9-11 minutes, or until the edges are golden brown and centers are just set.
Cool and Store: Let cookies cool on a wire rack, then store in an airtight container for up to 4 days.

Notes

For Thicker Cookies: Chill the dough for 30 minutes before baking to minimize spreading.
Freezing Tip: Wrap each unbaked cookie dough ball in plastic wrap and freeze. When ready to bake, simply add an extra 1-2 minutes to the baking time.
Add Extra Flavor: A light sprinkle of sea salt on top before baking enhances the chocolate flavor beautifully.

Prep Time: 10 minutes
Cook Time: 9-11 minutes