Chocolate Chip Cookie Dough Recipe

There’s nothing quite like a scoop of homemade chocolate chip cookie dough—whether you’re baking it into golden, gooey cookies or sneaking a little straight from the bowl (we won’t tell 😉). This recipe gives you that perfect balance of soft and chewy, loaded with melty chocolate chips and a hint of vanilla.

Make a big batch for baking, freezing, or edible cookie dough treats. It’s the ultimate crowd-pleaser and a staple every home baker should have in their back pocket.

🛒 What You’ll Need

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups semi-sweet chocolate chips (or chunks)

👩‍🍳 Pro Tips for Perfect Cookie Dough

1. Use room temperature butter – It creams better and gives that soft texture.
2. Don’t overmix after adding flour – This keeps the cookies tender.
3. Chill the dough for at least 30 minutes for thick, chewy cookies.
4. Use good quality chocolate chips or chop your favorite chocolate bar!
5. Scoop dough into balls before chilling for easy baking later.

🔄 Substitutions & Variations

• Gluten-free? Use 1:1 gluten-free flour blend.
• Dairy-free? Use plant-based butter and dairy-free chocolate chips.
• Brown butter version: Brown your butter first for rich, nutty flavor.
• Add-ins: Chopped nuts, white chocolate, sprinkles, or even caramel bits!

🔪 Tools You’ll Need

• Mixing bowl or stand mixer
• Measuring cups and spoons
• Cookie scoop or tablespoon
• Parchment paper
• Baking sheet (for baking or freezing)

🕒 Make Ahead Tips

• Store cookie dough in the fridge for up to 4 days.
• Freeze dough balls for up to 3 months. Bake straight from frozen—just add 1–2 minutes to bake time.
• Portion before freezing for quick cookies anytime!

🔥 How to Make Chocolate Chip Cookie Dough

1️⃣ Cream the Butter & Sugars

1. In a mixing bowl, beat butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).

2️⃣ Add Eggs & Vanilla

1. Add eggs and vanilla extract, mixing until fully incorporated.

3️⃣ Mix in Dry Ingredients

1. In a separate bowl, whisk flour, baking soda, and salt.
2. Gradually add dry ingredients to wet, mixing just until combined.

4️⃣ Fold in Chocolate Chips

1. Gently fold in chocolate chips until evenly distributed.

5️⃣ Chill or Bake

• Chill dough for 30–60 minutes for best texture.
• Or scoop dough into balls and freeze on a baking sheet for longer storage.

🧊 Storage & Leftovers

• Raw dough: Refrigerate up to 4 days or freeze up to 3 months.
• Baked cookies: Store in an airtight container for up to 5 days.
• Freeze dough balls in a zip-top bag—bake straight from frozen at 350°F for 10–12 minutes.

🍫 Now You’re Ready to Bake (or Not!)

This classic chocolate chip cookie dough is everything you want: soft, sweet, and bursting with chocolate. Whether you’re baking a big batch or keeping some in the freezer for cookie emergencies, it’s a must-have recipe in every home baker’s collection.

Tried it? Let me know in the comments how you like your cookies—soft and chewy or golden and crispy! 🍪💕