This Old Fashioned Chocolate Chip Cookie is the only recipe you will EVER need. Soft, chewy and oh so addicting, we dare you to try and eat just one. Actually, don't. It's not worth taking the dare. You are definitely going to need more than one cookie.
Paired with a tall glass of milk, it is hard to find anything more comforting and delicious. These bad boys are just like the ones grandma or grandpa use to make. The kind of recipe that has been used for decades. The kind of recipe that is tried and true.
When I say this recipe has earned it's spot on my top favorites list, it is for a reason. Though I do have many, many favorites. Sunshine Oatmeal cookies, Cream Cheese Banana Bread, Pumpkin Spice cookies and these classic Sugar Cookies are just a few.
🥘 Ingredients
Another reason to love this classic recipe is that I usually have all the ingredients on hand at all times. Which totally makes these the best cookies to whip together with a moments notice.
All ingredients fall into one of two categories - wet ingredients or dry ingredients.
Wet Ingredients
- Softened Butter - Room temperature butter is key for a richer and fluffier dough. Butter at just the right temperature helps the cookies from spreading too much in the oven.
- White Sugar
- Brown Sugar - Dried, clumped brown sugar is missing vital moisture needed for chewy cookies. Be sure your brown sugar isn't lacking moisture or your cookies may take the hit for it.
- Vanilla Extract
- Eggs
Dry Ingredients
- Flour - Measuring with accuracy is key! (Read how below.)
- Salt
- Baking Soda - Be sure to check for freshness. (Read how below.)
- Chocolate Chips - Semi-sweet chips, dark chocolate chips, milk chocolate chips, white chocolate chips, mini chips or chocolate chunks are all great additions to this recipe. For real knock it out of the park cookies try using more than one kind of chip!
(Scroll down to the recipe card for exact measurements and full printable instructions.)
If you have ever attempted to bake chocolate chip cookies you know what goes in to achieving the perfect cookie. You also know not everyone has the same definition of the perfect cookie.
My perfect cookie, is epically soft, with a thick chewy center and crispy edges, loaded with extra chocolate chips. And that's just what this Old Fashioned Chocolate Chip Cookie is.
My philosophy when it comes to cookies is, even if a batch isn’t exactly your definition of perfect, at the end of the day - it is still a cookie. And when it comes to cookies, is there really such thing as a mistake? I don't think so.
Unless maybe you accidentally mistake the salt for sugar ... and then we may have bigger problems. Have no fear though, I do have a few tricks up my sleeve to help achieve the kind of cookie perfection we all dream of.
🍳 Step by Step Instructions
Cream Together Wet Ingredients
Firstly, combine softened butter, granulated sugar and brown sugar in a large bowl. Using a hand mixer cream the butter and sugars together fully.
After those come together entirely add the vanilla and eggs to the large bowl and combine with a hand mixer.
Add the Dry Ingredients
Afterwards combine all the dry ingredients for your Old Fashioned Chocolate Chip Cookie dough together in a bowl. Gradually add half of the dry ingredients, roughly a cup and a half, to the wet ingredients in the larger bowl.
Fold in the dry ingredients using a spoon to be sure you do not over mix the dough.
When flour is mostly mixed in add the last of the dry ingredients and chocolate chips to the large bowl of dough. Again fold in flour and chips till the Old Fashioned Chocolate Chip Cookie dough comes together. Avoid over mixing.
Scoop Dough on to Baking Sheet
Then using a large cookie scoop, scoop balls of dough and place evenly spaced on a cookie sheet covered with parchment paper. For true Bakery Style Cookies add additional chocolate chips to the tops of your Old Fashioned Chocolate Chip Cookie dough.
Bake Cookies
Place baking sheet into a pre-heated oven and bake, watching carefully. The secret to the softest and chewiest cookies, is pulling them out of the oven just before they are completely baked.
That's right, your Old Fashioned Chocolate Chip Cookie should be just barely golden brown on the edges, puffy and still a little gooey in the center.
Chewy cookies are only possible to achieve when they can finish baking on the pan, after being pulled out of the oven.
8 minutes seems to be what works best for me, but ovens do vary, so check at 8 minutes and if still looking doughy you could need to stick them in for up to two more minutes.
💭 Top Tips
Parchment Paper
This is one of those tricks my mom swears by with her cookies. She fully believes it is one of the contributing factors that makes all the difference in the end product. So skip the non-stick spray and grab the parchment paper next time you are in the kitchen.
By lining a baking sheet with parchment paper, you ensure a more even bake. It also helps to prevent cookies from cracking or crumbling when transferring.
Parchment paper prevents over-browning from occurring, especially if using a dark colored cookie sheet which absorbs more heat.
If you find yourself with a hankering for warm, fresh Old Fashioned Chocolate Chip Cookies but don’t have parchment paper on hand, you can use aluminum foil instead. Just make sure to place the foil so the dull side is right side up on the baking sheet.
Measuring Flour
I grew up watching my mom make this old fashioned chocolate chip cookie recipe. Every time she would measure flour I wondered why she made it made measuring flour so difficult.
Instead of using a measuring cup to scoop flour directly from the bin into the bowl, she would spoon flour into the cup and use the spoon to level it off before adding it to the bowl.
Short of weighing flour on a food scale, spooning flour by small increments into a measuring cup is the most accurate way to measure flour. If you scoop up flour using the measuring cup itself, the flour compacts and you end up with too much flour in your dough.
So, moral of the story ... take the extra 10 seconds and spoon your flour into the measuring cup. You might be surprised what a difference this makes.
📋 FAQ's
Should cookie dough be chilled?
There's a lot of debate on whether or not cookie dough should be chilled before baking. While it is true, chilling dough does allow the flavors to fully combine, honestly it isn't something that is necessary with this old fashioned chocolate chip cookie recipe.
I have found by not chilling your dough it does a few things:
- One, you can enjoy your cookies that much faster.
- Two, having room temperature dough helps the cookies to spread perfectly.
- Three, non chilled dough makes for a more even bake. When chilled, the cookie edges seem to cook faster than the center, making for a crispier edge and a center not quite cooked enough.
Does cookie dough freeze well?
Old Fashioned Chocolate Chip Cookie dough freezes perfectly! Shape dough into balls using a small to medium scoop. Place on a cookie sheet to put in the freezer. Once partially frozen, transfer each ball to a freezer safe container. Cookie dough can store in the freezer for up to 12 months. When ready to use, pull out of the freezer and bake for 10 minutes. Now you can have fresh cookies with little to no effort, anytime you want!
How do you keep leftover cookies soft and chewy?
To keep your leftover baked cookies nice and soft toss in a slice of bread, any kind, along with the cookies in an air tight container. The cookies will absorb moisture from the bread which will help keep them chewy, fresh and soft for longer.
📖 Recipe
Old Fashioned Chocolate Chip Cookie
Ingredients
- 3 cups flour*
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup salted butter softened
- ¾ cup granulated sugar
- 1¼ cups packed brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 2½ cups chocolate chips
Instructions
- Preheat oven to 375° F.
- In a large bowl use a hand mixer to cream butter, granulated sugar, brown sugar and vanilla.1 cup salted butter, ¾ cup granulated sugar, 2 teaspoons vanilla, 1¼ cups packed brown sugar
- Add eggs to mixture in large bowl and combine with hand mixer.2 eggs
- In small bowl combine flour, baking soda and salt.3 cups flour*, 1 teaspoon baking soda, 1 teaspoon salt
- Gradually add half of the dry ingredients, roughly a cup and a half, to the wet ingredients in the larger bowl. Fold in the dry ingredients using a spoon to be sure you do not over mix the dough.
- When flour is mostly mixed in add the last of the dry ingredients and chocolate chips to the large bowl of dough. Again fold in flour and chips till dough comes together. Avoid over mixing.2½ cups chocolate chips
- Line a baking sheet with parchment paper.
- Using a small or medium cookie scoop, scoop balls of dough on to the baking sheet. Lightly press an additional 4-6 chocolate chips in the top of each scoop of dough for optimal presentation.
- Bake cookies in oven for 7-8 minutes. (7 minutes is what works for me, but ovens do vary, so check at 7 minutes but they could go as long as 10 minutes.) Biggest thing is when it starts to turn just barely golden pull them!
- Allow cookies to cool on baking sheet on top of wire racks for 5 minutes before moving the cookies off the sheet and on to the wire racks to finish cooling.
Video
Notes
- *When it comes to flour you may need a little extra or less depending on elevation and humidity levels. We have found that drier places require less flour (closer to 2 ¾ cups) and more flour for more humid locations (like 3 ¼ cups).
- Be sure to use fresh brown sugar when baking. If brown sugar is older and dried out it is missing vital moisture the cookies need. Fresh brown sugar is necessary for perfectly chewy cookies. Dried brown sugar results in a cakier cookie.
- Butter needs to be softened NOT melted. To bring to room temperature set out an hour beforehand on the counter .
- Using a spoon, scoop flour into the measuring cup to prevent using too much flour in the recipe. If using the measuring cup to scoop flour directly from container the flour will be compacted, putting too much flour in the cookies. Scooping the flour gives the most accurate measurement short of weighing out the flour.
- Use parchment paper to line the baking sheet do NOT use cooking spray.
Maegan Jordon says
After baking these cookies, my husband has informed me that we shouldn’t ever buy any other kind. A definite must try!!! Thank you guys for sharing!!!!
Shay Copley says
First and foremost, I am a total cookie dough eater as well and this dough rocked it! I’m a soft and chewy cookie lover and these were just that. My usual CC cookie recipe the cookies are always so flat and sometimes see through, not these...THEY WERE PERFECT!🙌🏻 Thanks so much for sharing your recipe!
Michelle says
Great recipe for a classic homemade cookie that brings you back to your childhood
Samantha Walton says
These cookies are hands down the most perfect chewy, soft cookie. So delicious every single time.
Sara Rogers says
I love these. I have a batch in the freezer. Should i thaw before baking?
Sarah says
I subbed in M&Ms for half of the chocolate chips for a fun twist!
Rachael says
Overall just good cookies!
Tracey says
These are delicious and super easy to make! We halved the recipe and still got 3 batches of cookies!
Danielle Cain says
This recipe is a great classic for a quick treat. Love the consistency
Ellie says
Yes! Our new go to recipe! I usually make big batches, scoop and freeze. Bake from frozen for 13 mins and are perfect!! They actually keep their shape, don’t flatten out.
Kate says
Boyfriend has asked for these 3 times. I typically add extra ingredients like Heath Bar Cumbles or Carmel based on what we have on hand. They ask ways turn out great and I’m not the type to worry about the right way to measure flour. Definitely pull the cookies at the 7 minute mark even if they don’t look done. They’ll flatten out and solidify while cooling off.
Carrie says
These are the best tasting cookies I have made. Thank you so much for sharing. We made half and frozen half.
Kara Mackewich says
These are the best chocolate chip cookies I have ever eaten! This is my new favorite recipe 😋 😍
Sierra says
This is my go-to chocolate chip cookie recipe. I’ve made it several times and the cookies are always fantastic. I’ve added shredded coconut, oats and walnuts to a small portion of my batter for a little variety and they still turn out great. I’m super happy with this recipe and look forward to trying other recipes from the Dashley’s Kitchen!
Trevor says
I LOVE this recipe! These cookies turned out perfect using both medium and small scoops! 10/10 RECOMMEND!
Kristi says
These cookies came out soft and delicious with a nice crunch on the outside and were easy to make. What more could you ask for? I’d definitely recommend and am planning to make again!
Rebecca Taylor says
These are a staple in our home. Soo good each time. Ashley provides important techniques that really make the perfect cookie. Thanks for sharing the recipe!
Sarah says
These cookies are yummy and addicting
Linda-Rae Uzueta says
I made these for my friends and they loved them
Cynthia says
Me and my family love these cookies
Sarah W says
You are right, these taste just like Grandma's chocolate chip cookies. I'll be saving this recipe for batch after batch.
Emma says
Absolutely love these cookies!
I make a double batch and freeze in balls so I can pull a few out and pop in oven when needed.
Caitlyn Terrell says
Just made these cookies for my family, and it was unanimous- the best we have tried. Thanks Dashleys!
Clarissa Phillips says
These are the best cookies! So delicious soft and chewy or crispy. We made these for the holidays and it will be my new go to recipe for chocolate chip cookies
Amanda says
I made these today for the first time and they were seriously SO good!!
I made 42 of them, and only about 20 are left after my family of 6 devoured them all day!
I’m definitely going to be making these as my regular chocolate chip cookies from now on.