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Chocolate Chip Cookie Recipes
Anna's Chocolate Chip Cookies
4.5
(1,538)
1,203 Reviews
200 Photos
These chocolate chip cookies are soft, chewy, and packed with rich chocolate flavor. This is a recipe my friends' mom gave me and I think it's excellent!
Submitted by Anteekgal Updated on October 13, 2025
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Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
48
Yield:
48 cookies
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Ingredients
1/2x
1x
2x
Original recipe (1X) yields 48 servings
1 cup butter
1 cup packed brown sugar
½ cup white sugar
1 teaspoon vanilla extract
2 large eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
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Directions
Ingredients
Cook Mode (Keep screen awake)
1/2x
1x
2x
Original recipe (1X) yields 48 servings
1 cup butter
1 cup packed brown sugar
½ cup white sugar
1 teaspoon vanilla extract
2 large eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
Ingredients
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
Beat butter, brown sugar, and white sugar in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Beat in vanilla and eggs, one at a time, until blended.
Combine flour, baking soda, and salt; stir into sugar mixture. Finally, fold in chocolate chips until evenly distributed.
Drop dough by rounded tablespoonfuls onto ungreased baking sheets, spacing about 2 inches apart.
Bake in the preheated oven until edges are golden, 8 to 10 minutes. Briefly cool on baking sheets, then transfer to wire racks to cool completely.
Cook’s Note
Chill the dough for 30 minutes for chewier cookies. You can add nuts or use dark chocolate chips for variation. Store in an airtight container up to 5 days or freeze for later.
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I Made It
1,737 home cooks made it!
Nutrition Facts
(per serving)
120
Calories
6g
Fat
16g
Carbs
1g
Protein
Show Full Nutrition Label
Ask the Community (2)
Asked by SaucyRoll2049
is it possible to reduce sugar without ruining the consistency?
View Answers (1)
Asked by LoyalParm7093
How do I store the dough.?
View Answers (2)
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Reviews (1,203)
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Anna's Chocolate Chip Cookies
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4.5 out of 5
1538 Ratings
5 star
1120
4 star
242
3 star
96
2 star
48
1 star
32
1,737
home cooks made it!
Most helpful positive review
TARA1972
09/13/2002
Deeee-licious! I am drooling thinking about eating another one. The only thing I changed was I used 1/2 tsp of salt...a full teaspoon seemed like just a bit too much. The cookies are wonderful. For those who had trouble...don't forget to only use eggs and butter at room temp. It makes a big difference! Don't use dark cookies sheets...they'll burn. The use of more brown sugar than white sugar keeps these nice and chewy for days! Thanks for the recipe!
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377
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Featured Tweaks
RoseClove6777
06/09/2025
Here are some tips to improve this recipe: Use a hand beater to blend the sugars and butter together until smooth to reduce the grainy consistency. Add a second teaspoon of vanilla to make the flavor stronger and beat the eggs with the vanilla in a separate container, then add to the sugars slowly! Then, SLOWLY add dry ingredients into the wet and use a spatula to mix them. Keep adding the dry ingredients until the dough is firm (hard to mix) and less sticky. Then add the chocolate chips / sweets. CHILL the dough in the fridge for 30 minutes before baking to allow the cookie dough to firm up and become scoop-able. Keep chilling the dough in between batches. WHEN BAKING: Use non stick spray! Place ice cream scoop sized balls onto a baking sheet (~2in apart). If your dough balls are too thin, they WILL STICK. Allow the cookie sheet to cool to the touch in between batches to prevent the chilled dough from warming too quickly and spreading too much.
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2
nyrngrs24
04/22/2020
They're really good. I wouldn't mind them to be a bit thicker. I like thick cookies. I used dark brown sugar and I also put the dough in the fridge before baking. Well, I baked half right after mixing, and put half in the fridge to test. The ones placed in the fridge for a bit, ended up a bit thicker and chewier. Both had a nice little crunch on the edges. Highly recommend.
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0
Shadra D Smith
11/15/2020
Overall an excellent cookie recipe. Used half shortening/half butter, half baking powder/half baking soda, chilled overnight, followed the suggestion of 325 for about 8-10 minutes then cranked up my oven to 375 for 1-2 min for crispy edges. I tried to show the inside of the cookie after I had taken a couple of bites, lol. Yes, it’s chewy, but not overly sweet! Thank you!!
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0
Katrina Sherman Opgenorth
08/21/2015
Great recipe! I took other people's advice and did 1/2 tsp salt instead of 1 tsp. Also, this is the second time I've made this recipe and I thought the first batch was too cake-y, so I used 2 cups flour instead of 2 1/2 cups. The texture was perfect! Just a note, I tried 350 degrees for 12 min as other people suggested (so they wouldn't burn) but they were a little too soft and brittle. Next time I'll use the recipe's temp and time.
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0
Tami Trujillo Esquivel
11/29/2018
Sweet Baby Jesus that is a DELICIOUS cookie! Lower the temp to 350 and bake for 12 minutes... perfectly crispy edges and gooey center. DEFINITELY my new go to! I also used 1 cup semi sweet chips and 1 cup peanut butter chips... WOWZA! Thanks for the amazing recipe. PS.. decrease salt to ½ tsp and make sure you use unsalted REAL butter and not margarine. We hope you all enjoy these as much as we do.
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1
hamy602
02/10/2020
Delicious! I made these as written except I used half white chocolate and half semi-sweet chips (per the request of my 4 year old assistant). I LOVE this recipe! Some reviewers suggested not baking at the suggested time and temperature, depending on your baking sheet. I use a darker pan so I lowered the temp and I only baked for around 8 minutes. The cookies came out soft and somewhat chewy in the middle with some crispness - but not too much - around the edges. They were perfect! I about to make another batch!
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0
Ann Egeler Rogers
07/10/2017
This is a great cookie! Of course I made some additions! I used about 1 1/4 cups chocolate chips, 3/4 cups butterscotch chips and about 3/4 cups walnuts to add some layers of flavor and more crunch with the pillowy texture! I always use 1/2 cup butter and 1/2 cup I Can't Believe Its Not Butter because I like the texture the combination delivers and always chill my dough before baking. One more tip....if you aren't going to eat the whole batch in one day, bake them by the tray so they are real fresh...they really are best that way!
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0
Christy Emanuelson
06/24/2016
I've made this recipe countless times, far more than any other recipe I've worked with, and I'm still never prepared for how effortlessly delicious these bad boys turn out. Instant classic. I do what many others suggest and cut down a little on the salt, but I've never noticed a difference either way. Also bake it for slightly longer than suggested for a better golden brown. I usually use whatever bargain brand ingredients I have laying around, but recently decided to splurge on Ghiradelli chocolate chips and Kerrygold butter - what a difference, didn't think it could get any better! Treat yourself, spend a little extra on bougie ingredients and go to town on this recipe!!
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1
justpeachy99
12/24/2023
These were great! I was trying to find a recipe to use the TJs salted caramel chips - I used 1 cup of those and 1 1/4 cups mini chocolate chips and closer to 1 tbsp vanilla, and they came out amazing. I usually find cookie recipes make far fewer than stated, but I got a really good number of cookies out of this recipe. You just need to watch them closely because each batch took a slightly different amount of time to bake (but that's probably my oven's issue).
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0
Pandablue11
12/01/2014
I'm new to the kitchen, and I was craving something sweet that I could share with my family. These were great, and I somehow made 72 cookies using just the original amount of ingredients... So mine were thin and crispy while everyone else's may have been a bit on the thick and chewy side. I used the tiny chocolate chips so I could pack lots of yummy goodness into each cookie. The family loved them! Make sure you use eggs and butter that are at room temperature, and use 1/2 a teaspoon of salt. Loved these! Thanks!
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0
1203 Reviews
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I_Love_Baking
09/22/2025
User Photo Upload
I love it, I made them for a school project and changed the amount of the ingredients. I also suggest adding crushed pecans.
0
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Lillian
09/11/2025
Easy to follow
Very delicious, need up turning them into muffins still amazing though
0
Reply
Sophia
09/06/2025
A keeper!
Crowd-pleaser
Easy to follow
It was good
0
Reply
Lillian
09/04/2025
A keeper!
Good
0
Reply
Chantal
09/04/2025
A keeper!
We made ice cream sandwiches and theses were amazing 👏
0
Reply
Helene
08/22/2025
I have made this recipe numerous times and received rave reviews from my children and grandchildren. Thank you!
0
Reply
Kimberly
08/20/2025
A keeper!
It's very good
0
Reply
Jonathan
08/12/2025
A keeper!
Worked great I used canna butter
1
Reply
isabella
08/02/2025
It tasted good but basically melted in the oven but other wise pretty good and also I would just add all the ingredients at one time because I made a mess following the way it told me to
0
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