Chocolate Chip Cookies With Variations

Chocolate chip cookies

The Spruce

Prep: 15 mins
Cook: 12 mins
Total: 27 mins
Servings: 60 servings
Nutrition Facts (per serving)
105 Calories
7g Fat
9g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 60
Amount per serving
Calories 105
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 73mg 3%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Protein 1g
Calcium 14mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It is estimated that about half of all the cookies baked in the U.S. are chocolate chip cookies. The irresistible treats have been a huge favorite since chocolate chip cookies were created by Ruth Wakefield in the 1930s. They've been delighting children and adults and finding their way into lunchboxes for generations. Chocolate chip cookies are always a hit, perfect for a sweet treat, and a welcome addition to any bake sale or cookie swap.

This recipe is a classic formula made with the optional addition of chopped walnuts or pecans. The recipe makes a big batch of about 5 to 6 dozen chocolate chip cookies. Make extra and freeze them (or give the cookies away).


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar (firmly packed)
  • 1 cup butter (or margarine, room temperature)
  • 2 large eggs
  • 2 teaspoons vanilla extract (pure)
  • 2 cups semisweet chocolate chips (one 12-ounce bag)
  • Optional: 1 to 2 cups chopped walnuts (or pecans)

Steps to Make It

  1. Gather the ingredients.

    Chocolate chip cookie ingredients
    The Spruce
  2. Heat the oven to 375 F/190 C/Gas 5. Lightly grease baking sheets or line them with parchment paper or silicone baking mats. 

    Lightly grease baking sheet
    The Spruce 
  3. In a bowl, combine the flour, baking soda, and salt; stir to blend the dry ingredients thoroughly.

    In a bowl, combine dry ingredients
    The Spruce
  4. In a mixing bowl with an electric mixer on medium-high speed, beat the granulated and brown sugars with the butter until light and fluffy.

    Mix in bowl
    The Spruce
  5. Add the eggs, beating well after each addition.

    Add the eggs
    The Spruce
  6. Beat in the vanilla extract.

    Beat in vanilla extract
    The Spruce 
  7. Add the dry ingredients into the butter and sugar mixture and beat on medium speed just until blended.

    Add dry ingredients into butter
    The Spruce
  8. Add the chocolate chips and chopped walnuts or pecans, if using. Fold until well incorporated.

    Add chocolate chips
    The Spruce 
  9. Drop the cookie dough onto the prepared baking sheets by tablespoonfuls, leaving about 2 inches between cookies.

    Drop cookies onto tray
    The Spruce 
  10. Bake the cookies in the preheated oven for 10 to 12 minutes, or until they are set and lightly browned.

    Bake the cookies
    The Spruce
  11. Remove the chocolate chip cookies to a rack to cool. 

    Cool cookies
    The Spruce
  12. Serve and enjoy!


  • To make-ahead, mix the cookie dough up a day in advance, cover the bowl, and refrigerate it for an hour, overnight, or up to 24 hours. The long chilling time enhances the flavor and texture of the cookies, and they won't spread as much in the oven. 
  • For a crispy exterior and tender center, bake the cookies at 425 F for about 8 to 10 minutes.
  • For extra crispy chocolate chip cookies, bake them at 300 F for about 25 minutes.

Recipe Variations

  • Vary the flavors by adding different types of morsels or chips. Try them with milk chocolate chips, a combination of peanut butter or butterscotch and chocolate chips, or add some toffee or brickle chips for extra crunch.
  • For a darker and more tender, cake-like cookie, replace the granulated and light brown sugars with 1 1/2 cups of dark brown sugar.
  • Adding corn syrup to the cookies produces a chewier center. Omit the granulated sugar and use 1 cup of brown sugar and 1/4 cup of corn syrup (light or dark).