I’ve spent a lot of time trying to make perfect chocolate chip cookies. I’ve made the recipe off the bag of chocolate chips, I’ve tried banging the cookie sheet to get a chewier texture and even collected a few cookie tips along the way.
This being said, everyone’s perfect chocolate chip cookie is different. Some folks are crispy cookie fans and others like them soft and chewy (chewy cookie fans, check these recipes out).
Stand mixer: Chocolate chip cookie dough is pretty stiff. Don’t do it by hand; use a stand mixer instead!
Cookie scoop: Get identically sized cookies when you use a cookie scoop. This handy tool is a must in any kitchen (and it makes a great gift for bakers).
Vanilla extract: While chocolate chips are the star of the show, do not underestimate the power of a good vanilla extract. This ingredient adds flavor while bringing out the best in chocolate, brown sugar and butter.
Directions
Step 1: Cream butter and sugar
Like most drop cookies, these start by creaming together butter and sugar with the paddle attachment of your stand mixer (a hand mixer works, too). Don’t rush this step! You’ll want to mix these two ingredients together for about five minutes.
Then add in the eggs and vanilla extract and mix well.
Step 2: Add dry ingredients
In another bowl, mix together the flour, baking powder, baking soda and salt. Beat this into the creamed mixture in batches. If you do it all at once, you’ll get a big floury blowup (not saying that’s ever happened to me!).
Once the dough is combined, stop mixing! Overworked dough can lead to tough cookies.
Finally, add in the chocolate chips.
Step 3: Bake
Next, use that cookie scoop to drop portions of dough onto a sheet pan lined with parchment paper. Bake at 350ºF for 10 to 12 minutes or until the cookies start to get slightly golden on the edges.
Once baked, remove from the pans and cool on wire racks. For perfectly round cookies, follow my simple trick (all you need is a biscuit cutter or glass).
How to Customize This Chocolate Chip Cookie Recipe
Perfect chocolate chip cookies, baked eight different ways.
For Chewy Cookies
Chill the dough
How to modify the recipe: Place portioned dough into an airtight container, separating layers with waxed paper; refrigerate 24 hours.
Are you a chewy cookie lover? Chilling your cookie dough is the easiest way to ensure you get that texture you desire. Popping cookie dough in the fridge for even just a short while can help firm up the dough and prevent it from spreading too much in the oven.
The Test Kitchen recommends chilling for at least 30 minutes, but you can even keep your dough in the fridge overnight. This can help develop some extra flavor, too.
For Thin, Crispy Cookies
Use melted butter
How to modify the recipe: Instead of creaming the butter and sugar, melt the butter and mix it with the sugar.
While chilling the dough helps control the spread of your cookies, melting the butter has the opposite effect.
Using melted butter in your cookie dough helps create a cookie that spreads. A cookie that spreads during baking tends to be crispier and thinner which is great for crunchy cookie fans. This alteration is great for fans of thin cookies, like Tate’s Bake Shop (a favorite among our editors).
For Denser, Doughy Cookies
Add more flour
How to modify the recipe: Increase flour up to 3-1/2 cups.
Adding more flour to chocolate chip cookie dough will create a stiffer dough that spreads less in the oven. These cookies tend to be a bit denser but end up chewy in the middle—almost to the point of being underdone. This is a great hack if you’re a cookie dough fan.
For Cakey Cookies
Use only baking powder
How to modify the recipe: Substitute baking powder for baking soda.
Removing the baking soda from the recipe (and adding an extra half-teaspoon of baking powder) creates a soft, cakelike cookie.
For Thin, Crunchy Cookies
Use only granulated sugar
How to modify the recipe: Omit brown sugar and increase granulated sugar to 1-1/2 cups.
Using just white sugar produces a very thin, crunchy cookie. This technique tends to produce cookies that are a bit less flavorful (brown sugar adds a lot to chocolate chip cookies). This might be a good alteration if you’re looking for a cookie that’s super crisp, though.
For Chewy, Butterscotch-Like Cookies
Use only brown sugar
How to modify the recipe: Omit granulated sugar and increase the brown sugar to 1-1/2 cups.
Soley using brown sugar has the opposite effect of using just plain sugar. Brown sugar-only cookies are chewier and softer, plus they have a more molasses-y, butterscotch-like flavor.
Other Easy Ways to Experiment with This Chocolate Chip Cookie Recipe
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If you don’t want to alter the basics of the recipe, that’s OK. You can still make some easy adjustments that can totally change up your go-to cookie.
Chocolate: Semisweet morsels are standard in most cookie recipes, but you don’t have to stick to this classic. Try ultra-dark chocolate chips, white chocolate chips or even flavored options like these reader-favorite Bailey’s chips or Andes mint chips. Out of morsels? You can use chopped chocolate pieces too. Chopped chocolate gives you some variety in texture with the small and large bits.
Mix-ins: Chocolate chips are just the beginning! Try stirring in chopped nuts, dried fruit or even sprinkles. A dash of espresso powder can also amp up the chocolate flavor.
Extracts: Vanilla extract is also a standard in most chocolate chipper recipes. Experiment with different kinds of vanilla (Madagascar vanilla has a different flavor than Indonesian or Mexican, for example). You can also try almond extract, too.
Size: Tablespoon-sized dollops of cookie dough are standard, but you can up the size. Our signature big and buttery chocolate chip cookies are a quarter-cup in size.
Perfect Chocolate Chip Cookie Pairings
Homemade Honey Grahams; Smores Charcuterie Board; Additional Ap
For me, there’s nothing better than a chocolate chip cookie fresh out of the oven with a glass of cold milk. But there are lots of ways to enjoy these bakes.
Make these cookies part of a spread: Dessert boards are gaining in popularity. Include fresh-baked cookies in your next hot cocoa board or s’mores spread. Once you try a s’more with cookies, you may never return to graham crackers!
Pair with coffee: Simple shortbread is often served with your morning cuppa, but swap out that basic bake for chocolate chip cookies. Chocolate and coffee are a natural pair!
Use cookies in other recipes: If you have cookies left over (I’m not sure how, but in case!), use them in these cookie-inspired recipes.
This recipe is one of my family's favorites. I have three children and eight grandchildren, and every one of them loves those "peanut butter thingies," as the grandchildren call them! —Jodie McCoy, Tulsa, Oklahoma
To create the stained glass effect of these cookies, I sandwich jelly between two layers of basic dough. Your favorite raisin filling is excellent here, too. —Gloria McBride, Payson, Utah
Pinwheel cookies with dates and walnuts are a family treasure. There are a few steps when prepping, so I sometimes freeze the dough and bake the cookies later. —Frieda Whiteley, Lisbon, Connecticut
For a new twist on an old favorite, we added the spicy chocolate cinnamon cane sugar blend to this tried-and-true cookie recipe originally submitted by Kim Kenyon of Greenwood, Missouri. It added pleasant cinnamon flavor with lingering warm heat. —Josh Rink, Taste of Home Food Stylist
Here's proof that peanut butter and chocolate just belong together. These peanut butter blossoms are an easy family favorite and never fail to make my children smile. —Tammie Merrill, Wake Forest, North Carolina
These rich, fudgy cookies are chewy and studded with tangy dried cherries. It’s a good thing the recipe makes only a small batch, because we eat them all in one night! —Trisha Kruse, Eagle, Idaho
Granny always had a batch of these delicious, crispy cookies waiting for us at her house. When I miss her more than usual, I make these cookies and let the aroma fill my house and heart. —Valerie Hudson, Mason City, Iowa
You get the best of both worlds with these chocolate and vanilla cookies. They're an appealing addition to any cookie tray. I usually serve them at the holidays, when they're often the first cookies to disappear, but you can have them any time of year. —Ruth Ann Stelfox, Raymond, Alberta
Some merry dairy snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe years ago in a flier promoting dairy products. It's been this farm wife's standby ever since. —June Lindquist, Hammond, Wisconsin
I decorate my little spirals with vanilla icing, but they're yummy without it, too. Dried apricots and lots of spice give the cookies Old World flavor. —Beverly Sadergaski, Saint Cloud, Minnesota
These are so tasty and simple to prepare! Each delightful little cookie is loaded with cranberries, nuts and vanilla, giving them the taste of a treat that’s been slaved over. —Louise Hawkins, Lubbock, Texas
As far back as I remember, I have loved cardamom. My grandmother often added the spice to her baked goods. I usually make these cookies with a spritz press—and camel disk—that I found at a thrift shop. It reminds me of a time when I rode a camel in the desert while deployed with the Navy. Of course, any design will do! —Crystal Schlueter, Northglenn, Colorado
When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. —Paula Zsiray, Logan, Utah
Oats, chopped peanuts and peanut butter frosting make this a nice change of pace from a traditional peanut butter cookie. After folks sample these, compliments and recipe requests always follow. —Alicia Surma, Tacoma, Washington
I've been making these deliciously different cookies for about 11 years. My kids especially like the creamy coconut filling. Whenever I take these cookies, people ask for the recipe. You'll be hard-pressed to eat just one! —Jeanne Adams, Richmond, Vermont
These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. —Phyllis Dietz, Westland, Michigan
This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate—sinful and delicious! —Darlene Brenden, Salem, Oregon
The recipe for these pleasantly spiced pumpkin cookies won a champion ribbon at our local county fair. These are a family favorite, and everyone enjoys the soft cakelike texture. —Robin Nagel, Whitehall, Montana
I make these citrusy cookies for parties and special occasions, and we always get to eat the ones that don't come out perfectly. Eventually I had to start making extra "mistakes" to keep my family happy! —Myrrh Wertz, Milwaukee, Wisconsin
In New York, we have a huge maple syrup industry. I took a basic whoopie pie recipe and gave it a twist using our beloved maple flavor. —Holly Balzer-Harz, Malone, New York
My mom and I used to make these treats every year. The no-stovetop prep means the kids can help you mix up this easy batch of fun! —Savanna Chapdelaine, Orlando, Florida
I like to take old recipes and make them my own. They’re so special to my family. Sometimes I roll the dough in cinnamon sugar instead of flour. —Barb Estabrook, Appleton, WI
Everyone has a favorite type of chocolate chip cookie—a little crispy, a little chewy—but they all have to begin with a basic chocolate chip cookie recipe. This is the best place to start! —Megumi Garcia, Milwaukee, Wisconsin
These soft, chewy cookies make a super snack any time of year. Their light cinnamon-sugar flavor is the perfect complement to a cold glass of milk. —Jana Horsfall, Garden City, Kansas
Making these cookies is therapeutic for me. And they are always quite popular at fundraisers. If you’d like, you can make variations by using different nuts. —Deirdre Cox, Kansas City, Missouri
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 serving quantity may change. —Cassie Colosimo, Reading, Pennsylvania
I gave cookies to friends every year, and these are a favorite. Freeze the dough in logs, then slice and bake the crisp, buttery, coconut pecan cookies when you need them. —Betty Matthews, South Haven, Michigan
I’ve always thought that a ribbon cookie is especially nice. Although it’s a single cookie, it really seems like two or three different cookies because of its lovely layers of flavor. These refrigerated ribbon cookies have a rich chocolate layer balanced by a bright orange-mango layer—a very special combination. —Jeanne Holt, Mendota Heights, Minnesota
Translated from Norwegian, the name of these cookies is "'sand tarts." They're most attractive if baked in authentic sandbakkelse molds, which can be purchased online or in a Scandinavian import shop. Most any decorative cookie mold will do, though, and the interesting shapes will make these tarts the focus of your cookie tray. —Karen Hoylo, Duluth, Minnesota
You can invite kids to help make these easy treats. Sometimes I melt white coating instead of chocolate chips because it can be tinted to match the season. —Victoria Zmarzley-Hahn, Northhampton, Pennsylvania.
Though you wouldn't know by looking, you'll find a sweet surprise inside these Snickers cookies. My mother got this recipe from a fellow teacher at her school. It's a great way to dress up refrigerated cookie dough. —Kari Pease, Conconully, Washington
Buttery, rich and delicious, these classic almond sandies are my husband's favorite cookie and very popular wherever I take them. —Joyce Pierce, Caledonia, Michigan
These buttery little rounds add beautiful color to a platter of treats. Fill the thumbprint in the center with any fruit preserves you like. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
A Swedish friend shared this recipe with me many years ago. A chocolate glaze tops tender cookies filled with apricot jam. —Beverly Stirrat, Mission, British Columbia
I'm grateful my neighbor gave me this special recipe. When you see the cookies' pretty shape and savor the pineapple filling and sweet frosting, you'll know they're worth the effort. —Sarah Lukaszewicz, Batavia, New York
You’ll love to give tins of these chocolate-coated cookies to your lucky friends. The shortcut holiday recipe is almost too simple to believe! Here's how to make peanut butter cookies without eggs. —Jackie Howell, Gordo, Alabama
Soft candy orange slices are a refreshing addition to these crispy vanilla chip cookies. To quickly cut the orange candy, use scissors, rinsing the blades with cold water occasionally to reduce sticking. —Britt Strain, Idaho Falls, Idaho
This specialty cookie takes a little extra effort, but the delectable results are well-worth it. I bake the tender jam-filled hearts when I need something fancy to serve for Valentine's Day or other special occasions. —Jane Pearcy, Verona, Wisconsin
I created these soft, sparkly cookies because my sister loves cinnamon French toast covered in maple syrup. In the case of these cookies, bigger is definitely better! I like to use white whole wheat flour, but any whole wheat flour will work.—Mary Shenk, Dekalb, Illinois
My four grandsons started attending "Grandma's cooking school" when they were as young as 4. These easy monster cookies are a favorite of the youngest. He has fun making them and is always delighted with the results, as is the rest of the family. —Helen Hilbert, Liverpool, New York
My Scottish grandmother was renowned for her baking, and one of the highlights whenever we visited my grandparents was her bringing out the baking tin. Her shortbread cookies were my favorite, and now, whenever I make them, I remember her. This is not a thin, crispy dessert shortbread; it’s a deep bar that is best served with a cup of tea. —Jane Kelly, Wayland, Massachusetts
We enjoyed these rich, buttery cookies at a bed-and-breakfast in Galena, Illinois, and the hostess was kind enough to share her simple recipe. The pretty nut-topped treats are so special you could give a home-baked batch as a gift. —Laurie Knoke DeKalb, Illinois
While I was looking for a way to use up an abundance of dates, I came across this recipe. Made with raisins, walnuts and a delectable lemon glaze, these quickly became a family favorite. —Allison Bell, Helena, Montana
Eat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California
My husband's grandmother made a variety of cookies every year for her grandkids at Christmastime. She would box them up and give each child his or her own box. This crisp, orange flavored cookie is one of my favorites from her collection.—Heather McKillip, Aurora, Illinois
Carrot cake is a family favorite, and these delicious cookies taste just like it with shredded carrots, dried cranberries, toasted walnuts, cinnamon and cloves. And they're topped with a rich cream cheese frosting. Who could resist? Each cookie is like eating a piece of carrot cake, but with no fork needed! —Susan Bickta, Kutztown, Pennsylvania
These fun cookies are chock-full of chewy gumdrops. I use red and green ones at Christmas, black and orange for Halloween and pastel shades for Easter. I've made this recipe for years and find that kids really get a kick out of the cookies with a candy surprise inside! —Carolyn Stromberg, Wever, Iowa
I came up with these cookies by combining ingredients from two other recipes. It's the perfect ginger cookie—crispy on the outside and chewy in the middle. I send them to my son, and he shares them with his employees. Whenever I ask what kind of cookies to send, these are at the very top of the list. —Judy Wilson, Sun City West, Arizona
I found this recipe at my grandmother's house, and I made it as soon as I got home. The lovely melt-in-your-mouth butter cookie is very unique. It's almost savory because of the thyme, which pairs well with the lemon. —Catherine Adams, Westwego, Louisiana
It’s a fun twist on a classic peanut butter blossom because of the cinnamon in the batter and the caramel kiss on top. We love the cinnamon-caramel combination, but you could switch out the kiss with a different festive flavor. —Kristen Heigl, Staten Island, New York
My second mom had a hankering for biscotti with pistachios and dried papaya. Since she's a fabulous cook, I gave it a whirl. The result was sensational!—Bonnie Hauschild, Wellington, Florida
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
Peanut butter lovers go nuts for these rich little sandwich cookies. On a hot day, sandwich ice cream between the cookies instead of frosting. It cools you right down. —Keri Wolfe, Nappanee, Indiana
Get ready to pour yourself a cup of tea, because you won’t be able to resist sampling one of these cookies. Almonds add taste and texture to the simple strips that are dressed up with raspberry pie filling. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
These crisp, old-fashioned spice cookies are one of my favorite anise recipes to cook up—especially around the holidays. —Sharon Nichols, Brookings, South Dakota
These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. —Joanne Valkema, Freeport, Illinois
These chocolate peanut butter oatmeal cookies are my husband's favorite, my classes' favorite, my colleagues' favorite and frankly my favorite, too. They're just plain yummy! This recipe also makes about 11 dozen...bake sale, here we come. —Dana Chew, Okemah, Oklahoma
My uncles have always called these "cupcake cookies" because of the unique, pretty way they're baked. My maternal grandmother mixed many batches. —Marilyn Louise Riggenbach, Ravenna, Ohio
These cheery and cute cookies will delight kids of all ages! I like to make fun foods but don't care to spend a whole lot of time fussing. So the idea of using candy for the bears' features was right up my alley. —Susan Schuller, Brainerd, Minnesota
With the perfect hint of rosemary and a classic buttery texture, these delicate cookies look and taste elegant. The fact that they’re very easy to prepare can be our little secret. —Amavida Coffee, Rosemary Beach, Florida
Friends and neighbors look for these old-time cookies on the goody trays I make for them every holiday. They're irresistible for dunking into milk. —Elizabeth Flatt, Kelso, Washington
Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky
Even after being frozen, these no-fail cookies stay moist and taste freshly baked. They are among my best holiday giveaway treats and are so easy to make. If you prefer, you can use other nut varieties, such as pecans or almonds. —Jessica Clemens, Wimbledon, North Dakota
Our special ed class developed these fudgy turtle cookies. We have a cookie club teachers can pay to join, and members give this cookie two thumbs up. —Debbie Ethridge, Bentonville, Arkansas
The way my boys eat them, I would spend a fortune on honey graham crackers at the grocery store. So I decided to make a homemade version that is less processed—and less expensive. These are wonderful, although they still don't last long. —Crystal Jo Bruns, Iliff, Colorado
This is a family recipe that was handed down to me. The coconut and orange combination gives them a distinctive taste unlike any other cookie I've had. —Patricia Ann Stickler, Durand, Michigan
I came up with this recipe by accident one day when I wanted to make some cookies. I decided to use some ingredients already in my cupboard, and these were the delicious result. —Barbara Sepcich, Galt, California
This recipe was passed down through my family from Grandma Irene and is a favorite of my dad and cousin Dennis. It's a true cookie lover's cookie: crispy on the outside, chewy on the inside and perfectly dunkable. —Lori Rowe, Tigerton, Wisconsin
When I want chocolate chip cookies, I bake this variation, which is full of other goodies, such as candy and peanuts. The cookies are crisp on the outside and moist and tender in the middle. —Clara Coulson Minney, Washington Court House, Ohio
Of all the cookies I've baked over the years, these have remained one of my all-time favorite. The dough is very easy to work with, and the result is eye-catching. —Debbie Rode, Oxbow, Saskatchewan
Our Sicilian grandmother often had my sister and me roll out the dough for these tasty torcetti. Their melt-in-your-mouth goodness is delicious without being overly sweet.—Joy Quici, Upland, California
This recipe is the best of twp worlds—gingerbread and chocolate chip cookies. Since they're combined, you don't have to choose between them. —Colleen Delawder, Herndon, Virginia
These cookies freeze well, so it's easy to keep some on hand for last-minute munching. In summer, I often make them larger to use for ice cream sandwiches. —Mary Rempel, Altona, Manitoba
