Chocolate Chip Cookies are a classic! There’s nothing better than perfecting a chocolate chip cookie recipe and this one is the best! 


Recently a friend of mine traveled home to throw a birthday party for her dad. She is a great cook and made all of the food for the party herself. At the last minute she decided to add chocolate chip cookies to the menu but couldn’t remember what all of the ingredients were. My friend ran to her computer to check the Weelicious recipe for chocolate chip cookies only to find….there was no Weelicious recipe for chocolate chip cookies! “How could that be?!” she exclaimed to me.


Many moms come to Weelicious for recipes that are easy to make and on the healthy side. And for good reason; it’s the way I cook and how we tend to eat in our house. However, I’m not about deprivation and am all for us enjoying our favorite treats every now and then. And what would life be without the chocolate chip cookie?!


There are several ways to make a true chocolate chip cookie, but at the end of the day you can only make small changes for it to still be a true classic. Always trying to add a bit of nutrition to my takes on classic sweets, I added some whole wheat flour to the all-purpose flour most chocolate chip cookie recipes call for. At first I was concerned it might weigh the cookies down a bit, but on the contrary I couldn’t detect a change in the slightest. If anything, the kids and adults I offered them to liked these cookies even better than my usual recipe.


Since you probably don’t need the 5 dozen cookies this recipe produces (unless you’re feeding a small army), place a few dozen on a separate baking sheet and freeze them for later so all you have to do whenever you have a craving for chocolate chip cookies is pop a few of these little gems in the oven and you’re set!


And if you’re looking for a more interesting take on chocolate chip cookies, try my Gluten Free Vegan Miso Chocolate Chip CookiesSkillet Double Chocolate Chip Cookie or Grain Free Chocolate Chip Cookies. They’re all delectable! 


The Best Chocolate Chip Cookies

Chocolate Chip Cookies are a classic! There's nothing better than perfecting a chocolate chip cookie recipe and this one is the best! 
4 from 7 votes
Servings: 18
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes



  • Preheat oven to 375 F.
  • Cream the butter and sugar in a standing mixer (or in a bowl using a hand mixer) for 4-5 minutes until light and fluffy.
  • Add the eggs one at a time and vanilla extract and mix for 1 minute.
  • Combine the all purpose flour, baking soda and salt in a bowl and slowly incorporate into the butter and egg mixture.
  • Mix until combined then fold in the chocolate chunks and stir.*
  • Using a 2 tbsp ice cream scooper or 2 tbsp measure, scoop dough onto a Silpat or parchment lined baking sheet.**
  • Bake for 12 minutes.
  • When cookies come out of the oven give them a big slap on your counter to remove any air bubbles if you prefer a flatter, crispier cookie. Allow cookies to cool on the baking sheet for 2 minutes then remove and place on a cooling rack.
  • Serve.
  • * For cookies with a softer center, refrigerate dough for 1 hour or freeze for 30 minutes before making cookie dough balls on baking sheets. 
  • * *To freeze, place the cookie dough on a baking sheet and freeze the balls for an hour or so. Place the balls in labeled Ziploc bags, label with the date and freeze for up to 3 months. Bake as directed adding an extra minute to the cooking time.


Calories: 90kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Cholesterol: 10mg | Sodium: 45mg | Fiber: 1g | Sugar: 8g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. Hi, I am pretty sure that 2 cups of butter is too much. The dough was like cream and the balls spilled into each other and burnt because they ended up so thin. Going to try with 1cup of butter next time!!

    1. Hi Mar! The recipe calls for just 1 cup of butter (2 sticks) 🙂 Hope they turn out better for you next time!

  2. I am so obsessed with these cookies!! They are THAT GOOD!! I did substitute butter for coconut oil as my son has severe dairy allergies in equal portions and I also followed a recommendation from a previous comment to do the heat at 375 degrees but take them out at 10 mins. They came out nice and crispy on the edges and so so moist in the middle. Thank you!! (Also made the chocolate granola bars yesterday and we are so hooked!!)

  3. We love this recipe. And I made it as is. HOWEVER, we live in Mexico and at a high altitude. What do you recommend I do to tweek this a bit so they don’t come out so flat? Muchas gracias!

  4. OH WOWZA! Thank you for this! This is our go to chocolate chip cookie recipe. And everyone I make them for absolutely loves them and asks for the recipe. My kids love to cook in the kitchen with me, and this is one of their favorites to make and eat.

  5. I’ve never made chocolate chip cookies before but my little boy keeps asking for some, so I made these just now, and OH MY! They’re absolutely delicious and I’ve eaten at least five cookies in less than ten minutes :). Thanks, Catherine, for another great recipe!

  6. […] of weelicious high and wide before, but lately we haven’t been able to get enough of these whole-wheat chocolate chip cookies. they’re quick, easy, and since they have whole wheat flour they’re technically […]

  7. […] made whole wheat chocolate chip cookies four times last week. four times. that’s a lot of cookie consumption. . . and explains my […]

  8. So I made a batch of the dough to stick in the freezer, that way I can just bake however many I needed (well, wanted). I just baked up 4 cookies and my gosh they are the most delicious chocolate chip cookies I’ve ever had! Even my mom, who is not big on chocolate chip cookies, liked them. I don’t think I’ll ever feel the need to buy those pre-made “break & bake” cookies ever again!

  9. I had to let you know that I have made every chocolate chip cookie recipe known to man, and my hubby has found something wrong with every one of them. (Tollhouse recipe, too!) That is, until I made yours. Your recipe is the ONLY one he requests I make again and again. It should also go without saying that my 2 girls love them as well. Thank you for helping me to please some of the pickiest eaters on the planet!!!!

  10. If a recipe calls for kale you can substitute spinach or collard greens easily! For agave you can substitute honey at a 1:1 ratio! Cranberries… dried or fresh? If dried you could use almost any other dried fruit like cherries, apricots or blueberries! If you want to substitute fresh cranberries it will probably depend on the recipe.

  11. I have been trying your recipes for my 1.5 year old son and everyone loves them. He adores these cookies so does my 16 year old who bakes with me. I wish I knew some alternatives to kale based recipes or local options for agave n cranberries to try here in Greater Noida, India. Have a great year

  12. Love these cookies! I keep the freezer stocked with them.
    I use dark chocolate chips in place of the milk chocolate, and I find I only need 1 c for the full 5 dozen because the taste is so much richer and more satisfying.
    The next batches that I bake are going to be white chocolate macadamia (1/2 c salted macadamia nuts, chopped and 1/2 c white chocolate chips) and peanut butter and chocolate (1/2 c peanut butter chips and 1/2 c dark chocolate chips).
    Thank you for a great recipe!

  13. That will work fabulously! I do that from time to time. Cooking time and temp remain the same!

  14. Have you ever put the dough into greased mini muffin tins? I want to use this recipe to make mini cookie-cakes. Do you think I need to adjust the recipe?

  15. I made these today. I only made half of the batch…but I ate half of what I made. yummm…I know…I am a cookie monster 🙂

  16. I made a double batch last week for some of my husbands classmates. They were the best cookies– I have never been able to make them where the chocolate chips are still melty delicious after cooling. Anyway, there is a request for another double batch for Monday. Yummy!

  17. Made these over the weekend.. Came out great! My husband had no idea I used whole wheat flour!

  18. I made these for the kiddos tonight since their cousin was sleeping over. Not only did the kids have some cookies (and loved them!), but my bro-in-law had 5 before he left! These were a huge hit w/ kids and adults alike. No one could tell that I made them w/ whole wheat. Thanks for your great recipes!

  19. fennel recipes…

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  20. It is a cold and rainy day here today, so my oldest son and I made these cookies. They are awesome!! I did not have baking soda so I used 2 tsp of baking powder and omitted the salt. Other than that i followed the recipe exactly as it is. Thanks for another great recipe!!

  21. Oh good, because I used all-purpose flour, since that was all I had, besides the whole wheat flour.

  22. Hi Catherine, I bought the white whole wheat flour to substitute for the whole wheat, but I couldn’t find white flour. I’m wondering if I could use All Purpose instead? Or is the white whole wheat actually the white flour? I never used white flour before 🙁

  23. Catherine- my kids love Madaleines. They seem somewhat healthy; any suggestions for these. I have read you can make them either sweet or savory.

  24. Okay… I gave it another try and it worked out better at 375 for about 10 minutes (not sure why my first trial went so badly… may be I messed up the measurements somewhere – but these were the perfect light brown, slight crisp on the bottom, but still soft cookies =D).

    SOOOOOOOOOO DELICIOUS!! Thanks, Catherine!!!

  25. LOVED the taste of the cookies!!!! Couldn’t tell that there was whole wheat flour in there!! =D

    BUT… I think the temperature is too high… or the time is too long… I put two batches in the oven at 375 for 12 minutes (like the directions called), but both batches were burnt (I noticed the smoke at about 10 minutes?)… I put in another batch and set the timer to 8 minutes. These didn’t burn but they were dark brown.

    =( so sad because they did taste GREAT! Anyone else have this problem? I think I’m going to try it again at a lower the temp (may be 350) and shorten the time as well to about 8 minutes.

  26. I genuinely enjoy your weitbse, but Ie2€™m having a problem: any time I load one of your post in Firefox, the center with the internet page is screwed up which is bizarre. May I send you a screenshot? In any event, keep up the superior function; I certainly like reading you.

  27. I just use straight whole wheat flour for cookies and pancakes and they’re still delicious. Just in case anyone was wanting to try it without AP white flour. 😉

  28. Love your recipes and ideas. Have to do a little tweaking to switch out any corn derived ingredients to accommodate allergies, but they always taste great.

  29. Is there a gluten free option for this recipe? It sounds like it would be perfect for the holidays!

  30. Not until he was about two and a half years old. I felt it just wasn’t necessary. I may have been extreme though. : )

  31. I have also used almond flour (you can substitute up to half the flour that is called for). I have also used spelt flour as a substitute for the white flour and it has a great texture.

  32. Yes it is just a different type of wheat. I looked it up because I was wondering the same thing.

  33. Diane, I just looked at the KAF website and this is what they say (

    “King Arthur White Whole Wheat Flour has all the fiber and nutrition of traditional whole wheat, with a milder flavor and lighter color. A tasty way to add whole grains to your diet.

    Milled from hard white spring wheat., rather than traditional red wheat. Nothing is added, nothing is taken away.

    Why you’ll love this flour. Our white whole wheat flour has all the nutrition of the whole wheat berry, with milder flavor and lighter color – the perfect way to sneak good whole grains into your family’s diet! It bakes lighter in texture than our traditional whole wheat flour. And it’s the top-selling white whole wheat flour in the nation.”

    Hope that helps!

  34. From what I read you can just freeze the cookies as if you were about to put them in the oven ( in the balls)- then just take them out when needed and cook them up- Yum!

  35. When you freeze them do you roll the dough in plastic wrap to cut into cookies later? or do you have to bake them first then freeze?

  36. I have started using King Arthur Flour White Whole Wheat flour in place of All Purpose in all kinds of recipes (baking, breading meat and fish, etc.) to give it just a little nutritional value and I think it tastes better too! Especially if you find 100% whole wheat just a little too wheat-y like I do, I suggest trying the White Whole Wheat. I find it in most every supermarket or Target around Atlanta.

  37. Yum! Thanks Catherine. Great to see that they last up to 3 months in the freezer. Is that pretty much the lifetime of a frozen baked good? It would be nice to start making double-batches of things in the hopes to have a full freezer by holiday season!

  38. When I was nursing my son and his dairy intolerance prevented me from eating dairy and soy, I used Earth Balance spread. It worked great in everything that I baked.

  39. I use coconut oil many times in lieu of butter…works great and tastes great too, especially in baked goods!

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