Description
There’s something magically comforting about biting into a warm, freshly baked chocolate chip cookie. I still remember the first time my grandmother handed me a plate of her homemade chocolate chip cookies — gooey centers, crisp edges, and pockets of melty chocolate that felt like little bites of happiness. It was love at first taste! Here at kai Recipes, I’m thrilled to share this classic recipe that’s both simple and perfect for busy home cooks, parents juggling meal plans, and baking enthusiasts craving a sweet treat. Whether you’re a beginner or a seasoned baker, this homemade chocolate chip cookie recipe will help you whip up that perfect batch — soft, chewy, with just the right amount of crispiness. If you’re all about exploring flavors and sharing joyous moments around the table, you’ll love this easy recipe that turns humble ingredients into the best chocolate chip cookies you’ve ever tasted.
Ingredients
- ¾ cup unsalted butter (softened)
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch (for tenderness)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semisweet chocolate chips
- Optional variations: Add chopped nuts or swap regular flour for gluten-free alternatives for allergy-friendly options.
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Cream the butter and sugars together in a large bowl until light and fluffy, about 3-4 minutes. Use a mixer or vigorous hand whisking.
- Add the egg and vanilla extract to the butter mixture and beat until smooth and creamy.
- Whisk the dry ingredients — flour, cornstarch, baking soda, and salt — in a separate bowl. Gradually add this to the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies tender.
- Fold in the chocolate chips evenly throughout the dough.
- Scoop dough by tablespoon-sized balls onto the prepared baking sheets, spacing each about 2 inches apart to prevent merging. For mini chocolate chip cookies, use smaller scoops.
- Bake for 8-10 minutes until edges are golden brown but centers still look slightly soft. For chewier cookies, bake closer to 8 minutes; for crispier ones, bake near 10 minutes.
- Cool on baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
- Tip: To make batch cooking easier, freeze homemade chocolate chip cookie dough balls on a tray, then store in a sealed bag for up to 3 months.
Notes
Store your cookies in an airtight container at room temperature for up to 5 days — but trust me, they rarely last that long! To keep them fresh longer, freeze baked cookies layered with parchment paper for up to 3 months. For future baking sessions, freeze cookie dough balls separately on a tray before transferring to a freezer bag. When ready to bake, thaw dough at room temperature for 15-20 minutes and bake as usual. Explore more freezing tips and storage hacks in our small batch chocolate chip cookies post.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate chip cookie, soft cookies, chewy cookies, homemade cookies