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Soft chocolate chip cookies made with brown sugar, butter, and semi-sweet chocolate chips for a chewy center and golden edges. This easy homemade cookie recipe bakes perfectly every time and is great for holidays, parties, or everyday baking.

Ingredients

1 cup (16 Tbsp) unsalted butter, softened
½ cup granulated sugar
1 cup light brown sugar, packed
2 large eggs, room temperature
2 tsp vanilla extract
3 cups all-purpose flour, measured correctly*
1 tsp baking soda, sifted
1 tsp salt
2 cups semi-sweet chocolate chips (12 oz), divided (reserve ¼ cup for topping)

*Measuring correctly: spoon flour into your cup and level it off without packing.

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone liner.
In a stand mixer with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar together for 5 minutes on medium-high speed until light and creamy. Scrape down the bowl as needed.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together flour, salt, and sifted baking soda. Gradually add the dry mixture to the butter mixture in three additions, mixing just until combined.
Fold in 1¾ cups of chocolate chips, reserving ¼ cup for the tops.
Using a large cookie scoop (about 3 Tbsp), portion the dough into balls and place them 2 inches apart on the prepared baking sheets. Lightly roll into smooth balls and press a few reserved chocolate chips on top.
Bake one sheet at a time for 12–15 minutes (12 minutes for softer centers). The cookies should look slightly underbaked in the middle but golden around the edges.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Why You’ll Love This Recipe

Thick, chewy, and soft cookies that stay fresh for days.
Perfect balance of sweetness with rich chocolate in every bite.
Easy to make with pantry staples and no chilling required.
Ideal for sharing, gifting, or freezing for later.

Tips

Measure flour properly to prevent dense cookies.
Don’t overbake—the cookies continue setting as they cool.
For bakery-style cookies, chill the dough 30 minutes before baking.
Use room temperature butter and eggs for best results.

Variations and Substitutions

Chocolate lovers: Swap some semi-sweet chips for dark or milk chocolate chunks.
Nutty twist: Add 1 cup chopped walnuts or pecans.
Gluten-free: Use a cup-for-cup gluten-free flour blend.
Smaller cookies: Use 1½ Tbsp dough scoops and bake 9–11 minutes.

FAQs

Can I freeze the dough?
Yes, scoop the dough into balls, freeze on a tray, then store in a bag. Bake from frozen, adding 1–2 minutes.

Why do my cookies come out flat?
Too little flour or overly warm butter can cause spreading. Chill dough if this happens.

How do I store baked cookies?
Keep in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Serving

Serve these cookies warm with a glass of cold milk, coffee, or hot cocoa. They’re also excellent for making ice cream sandwiches.

Suggestions

Bake a double batch and freeze half for quick desserts.
Add festive sprinkles for holidays or special occasions.
Drizzle with melted chocolate for an extra indulgent touch.