When brownie meets cookie… and Lotus joins the mix – it’s a love story. <3
Looking for the best classic chocolate chip cookie recipe? These soft and chewy chocolate chip cookies are everything you want in a homemade treat — crisp edges, gooey centers, and loaded with rich chocolate chunks. Made with simple pantry ingredients, this easy cookie recipe comes together in minutes and delivers bakery-style results every time. Whether you’re baking for a crowd or craving something sweet, these homemade chocolate chip cookies are a guaranteed favorite.
For evenly sized cookies every time (and perfect baking results), I used this exact scoop from Amazon.
Getting the size right really matters here — it ensures the cookies bake evenly with that perfect gooey center.
All ingredients and tools mentioned below with a line underneath are directly linked – just click to shop them on Amazon. I earn a small commission if you purchase through these links (at no extra cost to you). Thank you for supporting my work and making it easier for me to keep sharing recipes with you! 💛
Equipment Needed
- (This post contains affiliate links. I may earn a small commission if you make a purchase, at no extra cost to you)
- Parchment Paper – Keeps your cookies from sticking on the baking tray.
- Kitchen Scale – Precision matters! Especially when using grams for consistent, perfect cookies every time.
- Balloon Whisk – Helps whip sugar and egg together until light and foamy, which gives your cookies that perfect texture.
- Silicon Spatula Set – Great for folding in chocolate chunks and scraping down the bowl so nothing goes to waste.
- Small Saucepan – To melt the butter gently without burning it — key for that rich, chewy cookie base.
- Cookie Scoop – Ensures evenly sized cookie dough balls for uniform baking and that perfect gooey center in every cookie.
Ingredients
• 90 g melted butter
• 75 g brown sugar
• 45 g white sugar
• 1 medium egg
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 150 g flour
• A pinch of salt
• 190 g chopped dark chocolate (mine was 70%)
~10 g extra chocolate chips for topping
Step-by-Step Instructions
Prepare dough (all in one bowl):
- Add melted butter to a bowl
- Mix in brown sugar and white sugar
- Stir in the egg and vanilla extract
- Add flour, baking soda, and a pinch of salt
- Fold in chopped dark chocolate
Chill:
- Cover and place the dough in the freezer for 35 minutes
Preheat oven:
- Preheat your oven to 175 °C (350 °F) for 15 minutes before baking
Bake:
- Line your baking sheet with parchment paper
- Scoop chilled dough onto the sheet
- Top each cookie with extra chocolate chips
- Bake for 10–12 minutes until the edges are golden and the center is slightly soft
Cool:
- Let cookies rest on the tray for a few minutes
- Transfer to a wire rack to cool completely
Tips and Tricks
- Never freeze the cookie dough on the baking tray you’ll bake them on. A frozen tray will shock the oven temperature, causing uneven baking. The bottoms stay raw while the tops overbake. Always freeze the dough portions separately, then place them on a preheated baking sheet right before baking for an even bake and perfect texture.
- Use chopped chocolate instead of chocolate chips. It melts more naturally and creates those irresistible pools of gooey chocolate.
- Slightly underbake your cookies. They’ll continue to set as they cool, giving you that soft, chewy center.
- Scoop before chilling. It’s much easier to portion the dough while it’s soft – once chilled or frozen, it’s harder to shape.
Storage
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help keep them soft.
- Freezer (Baked): Let the cookies cool completely, then freeze in a zip-top bag or airtight container for up to 2 months. Thaw at room temperature.
- Freezer (Unbaked Dough): Scoop dough into balls and freeze on a tray. Once solid, transfer to a freezer-safe bag. Bake straight from frozen, adding 1–2 extra minutes.
Variations
- Red Velvet Cookies – Add a splash of red food coloring and a touch of cocoa powder for a red velvet twist.
- Peanut Butter Chocolate Chip Cookies – Swirl in creamy peanut butter or use peanut butter chips for a nutty upgrade.
- Salted Caramel Cookies – Fold in soft caramel bits and finish with a sprinkle of flaky sea salt after baking.
- Oreo-Stuffed Cookies – Place a whole Oreo inside each dough ball for an indulgent surprise center.
- S’mores Cookies – Add mini marshmallows, crushed graham crackers, and extra chocolate chunks for a gooey campfire-inspired treat.