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Nov 27, 2025, 12:01 PM

Easy Homemade Chocolate Chip Cookies

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I have a confession: when I need to gather everyone in the kitchen fast, I don't ring a bell—I bake cookies. There's something about the smell of butter and vanilla that brings people together quicker than any group text. These are our family easy chocolate chip cookies: simple pantry ingredients, no fussy tricks, and a cozy, nostalgic crumb that tastes like great-grandma's recipe—because that's the legacy I want in our home.

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Quick Look at This Recipe

✅ Recipe Name: Easy Homemade Chocolate Chip Cookies

🕒 Ready In: ~20 minutes

👪 Yield: 5 dozen cookies

🍽 Calories: 116 per cookie

🥄 Tools: Stand mixer, cookie scoop, cookie sheet and spatula (a cooling rack is also ideal).

❄️ Freezer Friendly: Yes, not only can you bake and freeze these cookies, you can also mix together the cookie dough and freeze it to bake later. Check out this post on https://melissaknorris.com/podcast/baking-hacks-tips-for-busy-nights-how-to-freeze-dough/">how to freeze dough here.

👩�🍳 Pro Tip: I always bake two cookies as a “test batch” to make sure they turn out as fluffy and/or chewy as I like. You can always add more flour to make them a bit firmer, but you can't remove flour to make them chewier.

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What Makes This Recipe Unique?

We probably all have a chocolate chip cookie recipe in our baking arsenal, so what makes this recipe unique?

Right off the bat, we're using real, whole-food ingredients, and these cookies taste just like great-grandma's recipe. You'll also never see Crisco or shortening (or other questionable ingredients) in my recipes.

Uses flexible flour measurement that lets you adjust for your preferred texture.

Makes about 60 cookies (5 dozen), so it's perfect for sharing or freezing (to bake the rest later).

Has the option to substitute coconut oil for half of the butter for a lighter variation.

Is perfect for family baking nights, holiday cookie boxes, or a weekday surprise.

Key Ingredients

This recipe has all the classic players in a chocolate chip cookie recipe, but the secret is in the temperature of your ingredients, not just the quantities. For the full ingredients list and quantities, see the recipe card below.

Butter/Oil – In the photo above, I use half coconut oil and half butter. I also used melted butter in the photos, while in the video, I used all softened, salted butter. While there's no hard and fast rule, I do tend to prefer softened butter as that makes for a fluffier mixture once mixed with the sugar, lending to a firmer cookie dough that requires zero chilling time. If you must melt your butter, be sure to toss the cookie dough in the refrigerator for about 30-60 minutes before baking.

Sugar – We use half brown and half white sugar (or evaporated cane sugar) for this recipe. Remember, if you don't have brown sugar, but you have regular sugar and some molasses, you can make homemade brown sugar by mixing 1 cup of sugar with 1 tablespoon of molasses (for light brown sugar) or 1 cup of sugar and 2 tablespoons of molasses (for dark brown sugar).

Eggs – Since this recipe calls for room temperature butter, you'll also want to have room temperature eggs. If you forget to pull your eggs out of the refrigerator, you can place them in a cup of warm water for about 10 minutes to get them to room temperature.

Flour – Be sure to use the dipping method for flour (also called the “spoon and sweep”). This is where you make sure your flour is stirred well (not packed down) and spoon it into your measuring cup. Then, using the back of a butter knife (or a flat utensil), sweep the knife over the measuring cup to level out the flour. If you want to use home-milled flour, be sure to read through this post on https://melissaknorris.com/podcast/best-flours-for-baking-flour-guide-101/">how to choose the best flour for baking.

1 ½ cups unsalted butter, softened

¾ cup brown sugar

¾ cup granulated sugar

2 eggs, room temperature

2 teaspoons vanilla extract

3 cups all-purpose flour, sifted

1 teaspoon baking soda

1 teaspoon salt

2 cups chocolate chips

Step-by-Step Instructions

Before You Begin: Preheat the oven to 375°F. Line a cookie sheet with parchment paper.

Step 1: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 5 minutes. Beat in the eggs and vanilla extract.

Step 2: Add 2 ½ cups of the sifted flour to the bowl along with the baking soda and salt. Mix just until combined.

Step 3: If the dough feels too sticky, add the remaining ½ cup of flour. If not, skip that step. The dough should hold its shape but still be soft.

Step 4: Stir in the chocolate chips until evenly mixed.

Step 5: Drop rounded tablespoonfuls of dough onto the prepared cookie sheet, spacing them 2 to 3 inches apart.

Pro Tip: Using https://amzn.to/3LOKMhK" target="_blank" rel="noreferrer noopener nofollow">a small cookie scoop helps keep them uniform.

Step 6: Bake for 8 to 10 minutes, until the tops are just barely browned. The cookies will still look soft but will firm up as they cool.

Step 7: Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack.

Step 8: Enjoy with a glass of milk, or transfer to a freezer-safe container and freeze for up to 2 months. Store leftovers in an airtight container at room temperature for 5-7 days.

Baking Tips from the Homestead Kitchen

Make sure your butter is softened, not melted. Soft butter gives the best texture with tender centers and crisp edges.

Use room-temperature eggs so they blend smoothly with the butter and sugar. If your eggs are cold, run them under warm water for a minute.

Sift the flour to prevent lumps and give the cookies a finer crumb.

Start with 2 ½ cups of flour, then add up to ½ cup more only if the dough is sticky. This helps you adjust for humidity and altitude.

Do not overbake. The cookies should look slightly underdone when you remove them from the oven. They will continue to bake on the hot pan as they rest.

For gifting or storage, cool cookies completely and stack between parchment paper in a tin or airtight container.

Storage and Make-Ahead Ideas

Store baked cookies in an airtight container at room temperature for up to 5 days.

Freeze baked cookies in a freezer-safe container for up to 3 months. Rewarm in a 300°F oven for 5 minutes to restore that fresh-baked texture.

Freeze extra dough by scooping it into balls and freezing on a tray. Once solid, store in a freezer bag. Bake from frozen, adding 1 to 2 minutes to the baking time.

Whether you are baking with your kids, delivering a plate to neighbors, or treating yourself to a quiet moment with a glass of milk, these cookies bring warmth and comfort. There is something special about from-scratch baking that connects us to home and tradition. Butter, sugar, and chocolate come together in a way that feels timeless and simple.

Baked By Hand

This recipe for chocolate chip cookies is featured in my book, https://melissaknorris.com/baked-by-hand-cookie-sales-page/">Baked by Hand.

Discover 133 irresistible recipes—from gluten-free and sugar-free options to muffin-top, breakfast, Christmas, and classic family favorites—all tested by real moms and kid-approved.

Plus, get bonus guides for foolproof baking, freezer-ready dough, and even hosting your own cookie swap.

Because cookies aren't just dessert—they're tradition, love, and memories baked into every bite.

https://melissaknorris.com/baked-by-hand-cookie-sales-page/">Grab your copy of Baked by Hand Now

Did you make this chocolate chip cookie recipe? If so, please leave a star rating ⭐ and your comments in the recipe card below. Then, snap a photo of your cookies and tag me on social media https://instagram.com/melissaknorris" target="_blank" rel="noreferrer noopener">@melissaknorris so I can see!

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Classic Homemade Chocolate Chip Cookies

I have a confession: when I need to gather everyone in the kitchen fast, I don't ring a bell—I bake cookies. There's something about the smell of butter and vanilla that brings people together quicker than any group text. These are our family chocolate chip cookies: simple pantry ingredients, no fussy tricks, and a cozy, nostalgic crumb that tastes like great-grandma's recipe—because that's the legacy I want in our home..

Course Dessert, Snack

Cuisine American

Keyword Chocolate Chip Cookie Recipe, Classic Chocolate Chip Cookies, Freezeable Chocolate Chip Cookies, Homemade Chocolate Chip Cookies

Prep Time 10

Cook Time 8

Resting Time 2

Total Time 20

Servings cookies

Calories 116kcal

Author https://melissaknorris.com/start-here/" target="_self">Melissa Norris

Cost varies

Equipment

Stand Mixer
Cookie Baking Sheet
Cookie Scoop optional
Spatula
Cooling Rack

Ingredients

1.5 cups unsalted butter if using salted, reduce the salt to 3/4 teaspoon
3/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour sifted
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips

Instructions

Before You Begin: Preheat the oven to 375°F. Line a cookie sheet with parchment paper.
Step 1: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 5 minutes. Beat in the eggs and vanilla extract.
Step 2: Add 2 ½ cups of the sifted flour to the bowl along with the baking soda and salt. Mix just until combined.
Step 3: If the dough feels too sticky, add the remaining ½ cup of flour. If not, skip that step. The dough should hold its shape but still be soft.
Step 4: Stir in the chocolate chips until evenly mixed.
Step 5: Drop rounded tablespoonfuls of dough onto the prepared cookie sheet, spacing them 2 to 3 inches apart.
Pro Tip: Using a small cookie scoop helps keep them uniform.
Step 6: Bake for 8 to 10 minutes, until the tops are just barely browned. The cookies will still look soft but will firm up as they cool.
Step 7: Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
Step 8: Enjoy with a glass of milk, or transfer to a freezer-safe container and freeze for up to 2 months. Store leftovers in an airtight container at room temperature for 5-7 days.

Notes

Baking Tips:

Make sure your butter is softened, not melted. Soft butter gives the best texture with tender centers and crisp edges.

Use room-temperature eggs so they blend smoothly with the butter and sugar. If your eggs are cold, run them under warm water for a minute.

Sift the flour to prevent lumps and give the cookies a finer crumb.

Start with 2 ½ cups of flour, then add up to ½ cup more only if the dough is sticky. This helps you adjust for humidity and altitude.

Do not overbake. The cookies should look slightly underdone when you remove them from the oven. They will continue to bake on the hot pan as they rest.

For gifting or storage, cool cookies completely and stack between parchment paper in a tin or airtight container.

Storage and Make-Ahead Ideas

Store baked cookies in an airtight container at room temperature for up to 5 days.

Freeze baked cookies in a freezer-safe container for up to 3 months. Rewarm in a 300°F oven for 5 minutes to restore that fresh-baked texture.

Freeze extra dough by scooping it into balls and freezing on a tray. Once solid, store in a freezer bag. Bake from frozen, adding 1 to 2 minutes to the baking time.

Nutrition

Ask Mrs. Zombie

Quick Look at This Recipe

What Makes This Recipe Unique?

Key Ingredients

Step-by-Step Instructions

Baking Tips from the Homestead Kitchen