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Bitten cookie on top of a glass half full with milk
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5 from 6 votes

How to make chocolate chip cookies from scratch

This is the ultimate guide on how to make chocolate chip cookies from scratch. They have soft centers, crispy edges and are beyond chewy. You can use it as your basic cookie recipe and add any add-ins you love.
Prep Time15 mins
Cook Time10 mins
Chill1 hr
Course: Dessert
Cuisine: American
Keyword: basic cookie recipe, chocolate chip cookies recipe, how to make chocolate chip cookies
Servings: 16 cookies
Calories: 217kcal


  • 1 ½ cups all-purpose flour, spooned and leveled
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter at room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 ½ teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips


  • In a medium bowl, stir together the flour, cornstarch, baking soda, and salt and set aside.
  • In a large bowl, using an electric mixer fitted with a paddle or whisk attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes. Then add the egg and vanilla and mix for about 1 minute, until creamy and well combined.
  • Add the flour mixture and mix on medium-low speed just until incorporated, about 30-60 seconds. Then add the chocolate chips and mix on medium-low speed just for a few seconds until well distributed. Then cover and chill for 1 hour.
  • Line 2-3 baking sheets and preheat the oven to 350°F (175°C).
  • Scoop 16 equal-sized balls (about 2 tablespoons [45g]) of chilled cookie dough and roll into balls. Place 6-8 cookies, spaced 4 inches (10cm) apart, on each prepared baking sheet. Bake one sheet at a time for 10-11 minutes, or until the edges of cookies are set and lightly browned, and the center looks undone, pale, dry, and lightly puffed.
  • Remove from the oven and let cool on the baking sheet for about 5 minutes, or until firm enough to move. Then, transfer to a wire rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.



Make small chocolate chip cookies
Scoop 2 teaspoon (21g) of dough per cookie and bake for 7-8 minutes.

Make big chocolate chip cookies
Scoop 2 tablespoon (90g) of dough per cookie and bake for 12-14 minutes.


Calories: 217kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 79mg | Potassium: 90mg | Fiber: 1g | Sugar: 17g | Vitamin A: 207IU | Calcium: 18mg | Iron: 1mg