Go Back
+ servings
2 chocolate chip cookies on two bright blue paper napkins on top of a striped white and blue dish cloth.

Chocolate Chip Cookies

My no-fail recipe for Gooey Chocolate Chip Cookies is going to be your new go-to recipes whenever you have the cravings for a bakery style chocolate chip cookie. The cookies are thin, but pack so much flavorful and will melt in your mouth. Best of all they take about 30 minutes from start to finish.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Cooling 5 minutes
Total Time 25 minutes
Servings 24
Calories 254kcal
Author Katie


  • KitchenAid Stand Mixer
  • Oven


  • 1 cup unsalted butter softened
  • ¾ cup Brown Sugar
  • ¾ cup Granulated Sugar
  • 2 teaspoons Vanilla Extract
  • 2 Eggs room temperature
  • 2-¼ cup all-purpose flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 cups semi-sweet chocolate chips


  • Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Using a KitchenAid Stand Mixer fitted with a flat paddle attachment. Cream the butter and sugars together until smooth on medium speed for 1 minute. Then add in the egg and vanilla extract and mix on medium speed until incorporated about 15-23 minutes.
  • Next, add in the all-purpose flour, baking soda, and salt. Mix on low then gradually increase to medium speed as the flour begins to incorporate into the butter/sugar/eggs. Mix for 30 seconds (until the flour is fully mixed into the butter). Then, mix in the chocolate chips until just barely mixed (10 seconds on medium speed).
  • Using a medium cookie scoop drop a rounded tablespoon size of cookie dough onto un-greased parchment lined baking sheets.
  • Bake for 9 to 11 minutes or until golden brown. Cool on the baking sheet for 5 minutes. Then, carefully, remove the cookies to a wire racks to cool completely.


  • Butter - 1 cup of butter equals 2 sticks.
  • Chocolate Chips - You can use chocolate chunks instead of chocolate chips or even mini chocolate chips for this recipe.
  • Nuts - If you like nuts in your chocolate chip cookies you can add 1 cup of chopped nuts of your choice. I prefer walnut, but you can also use pecan.
  • Yield - Recipe yields depends on the size of the cookie scoop you use. I like to use a medium cookie scoop.
  • Refrigerate Dough - If you want a thicker fluffier cookie you will want to refrigerate the dough for at least 30 minutes before scooping.
  • Refrigerate Leftover Cookie Dough - If you don't feel like making the entire batch you can refrigerate half or three quarters of the dough for later use. Simply shape the cookie dough into a log and wrap with plastic wrap.


Serving: 1g | Calories: 254kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 152mg | Potassium: 115mg | Fiber: 2g | Sugar: 19g | Vitamin A: 264IU | Calcium: 21mg | Iron: 2mg