The Ultimate Chocolate Chip Cookie

Total Time

Prep: 15 min. Bake: 10 min./batch


3 dozen

Updated: Feb. 21, 2024
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
The Ultimate Chocolate Chip Cookie Recipe photo by Taste of Home


  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips.
  2. Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

Chocolate Chip Cookie Tips

How do you make chocolate chip cookies chewy?

Many chewy cookie lovers resort to underbaking, but there are other tricks for making perfectly chewy chocolate chip cookies. The easiest solution is to swap all-purpose flour for bread flour, which has a higher protein content and makes for chewier chocolate chip cookies. Another option is to replace some of the granulated sugar with an equal amount of brown sugar.

Why are my chocolate chip cookies flat?

There are many reasons why your cookies could be flat. One of the most common culprits is a miscalibrated oven. Even if you followed the recipe when setting the oven temperature, use an oven thermometer to double-check that the actual oven temperature matches the temperature you set.

If I can't eat butter, can I use margarine instead?

For those who can't eat dairy, you can substitute margarine for butter in almost all baked goods—including chocolate chip cookies—if you chose wisely. Never substitute the tub margarine for butter. Instead, use a high-quality stick margarine that has at least an 80% oil content. With anything lower, the water content will be higher than in butter, which will affect how the cookies react in the oven. (For an easy shortcut, look for margarine that has at least 100 calories per tablespoon.)

How can I soften baked cookies?

Even when you work hard to bake the softest cookies, sometimes they don't turn out as you intend. To soften crisp cookies or ones that are a bit stale, place the cookies in an airtight container and add a slice or two of fresh bread. Seal it up for a few hours and then give the cookies a nibble—you'll find that the moisture from the bread has moved to the cookies, giving them a softer texture.
Research contributed by James Schend, Taste of Home Deputy Editor, Culinary

Nutrition Facts

1 cookie: 136 calories, 7g fat (4g saturated fat), 24mg cholesterol, 115mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 1g protein.