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How to make Chocolate Chip Cookies
Let’s walk through how to make chocolate chip cookies step-by-step, and don’t forget to watch the video.

Make the chocolate chip cookie dough
The first step in making these easy chocolate chip cookies to to combine the dry ingredients in a medium size bowl.

When doing this, make sure to Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup). Then, measure flour by scooping it into a measuring cup and leveling it with a knife.

Next, cream together butter and sugars, make sure to soften the butter early by taking it out of the fridge at least two hours before baking so it’s ready to go when you need it. You can also warm it in the microwave for about 7 seconds, but be very careful not to melt it.

Once butter/sugar mixture is beaten well, add the eggs & vanilla and beat to combine.

Add dry ingredients and stir until just combined. Then add the chocolate chips and beat until they are evenly distributed throughout the dough.

Use LOTS of chocolate chips. You want at least two gooey chocolate chips in every bite.

The chocolate chip cookie dough should be easy to roll and not sticky. It should not be dry or crumbly. See photo below for the optimal texture.

Portion & roll dough
Once the cookie dough is finished, it’s time to portion and roll the dough. I know many people eyeball it when making cookies, however I highly recommend using a cookie scoop.

Using a cooking scoop ensures that all the cookies are uniform in size so that they bake evenly. I love this stainless steel cookie scoop and use it every time I make cookies.

At this point you can either bake your dough or freeze it.

To freeze cookie dough:
Since this chocolate chip cookie recipe makes so many cookies, I always make a full batch and freeze some. That way I have dough on hand for unexpected guests or whenever the cookie craving strikes.

I prefer to flash-freeze the cookie dough before putting it in an airtight container. To do this, roll the cookie dough into balls and space them out on a parchment lined baking sheet. Then put the baking sheet in the freezer for about 30 minutes, or until the dough slightly freezes.

Once the dough is slightly frozen, transfer the cookie dough balls to an airtight container or plastic bag and freeze for up to 2 months.

How to bake frozen dough
There are two ways to bake frozen dough:

Thaw it first: I love having dough ready to go in the freezer for impromptu guests. When you want to bake them, remove the dough balls from the freezer, set them on a parchment-lined baking sheet and cover with a light cloth towel or napkin to let them thaw. Then, once they reach room temperature (after about 1-2 hours depending on the temperature of your kitchen) bake as directed in the recipe (at 375 degrees F). SO easy!
Bake from frozen: Place the dough on a parchment lined baking sheet. Then, preheat the oven to 350 degrees Fahrenheit (ONLY if you are baking the frozen dough) and put the cookies in the oven in the beginning of the preheating time. (So put the cookies in the oven as you preheat it). Set the timer for 15 minutes and remove the cookies after 15 minutes. The top will look a little more brown than usual, but they will still taste amazing.

Bake until they just barely look done
If you are baking the cookies immediately simply roll them into balls, place them evenly apart on a baking sheet (about 1.5 to 2 inches apart) and bake at 375 degrees for 8-10 minutes.

The most important piece of advice I can give you is – DO NOT over-bake these chocolate chip cookies! They will not look done when you pull them out of the oven, and that is GOOD.

At the end of the baking time, these chocolate chip cookies won’t look done but they are. They will look a little doughy when you remove them from the oven, and thats good. They may be lightly browned in a few places, which is exactly how you want them.

They will set up as they sit on the cookie sheet for a few minutes. I never bake them for more than 9 minutes

Cool
Cool the chocolate chip cookies on the baking sheet for 5 minutes before removing to a wire rack to cool completely (or just eat them warm while the chocolate chips are melty)!

Store
Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.

The Best Chocolate Chip Cookie Recipe: Ingredients & Substitutions
The only ingredient I feel confident that can be changed up is the mix-ins. Chocolate chips, sprinkles, peanut butter chips, etc. DO NOT change anything else in this recipe. If you do I cannot guarantee they will turn out. However, here are some tested substitutions.

Butter. I use salted butter, but unsalted butter would also be great. I just recommend tasting the dough to ensure that it’s salted to your liking.
White Sugar. You can use granulated white sugar or organic cane sugar.
Brown sugar. I use light brown sugar in this recipe for the best results.
Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. Many readers have used gluten-free all-purpose flour with excellent results. Or, try these gluten-free chocolate chip cookies.
Sea Salt. I exclusively bake and cook with pure, fine sea salt. Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with 1/2 tsp and then adjusting to your taste.
Chocolate Chips. As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips. It doesn’t matter what you use, as long as you use 2 cups.

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Tips for making homemade pizza:
Here are the basics. I go into LOTS of detail in the post below, (and in my two sister posts, Pizza Sauce and Pizza Dough), so keep reading for more info.

Use a homemade dough with lots of flavor. I will bore your brains out about how to achieve this in my Pizza Dough post.
Use a decent Pizza Sauce (here’s my recipe)
Preheat your oven at least 30 minutes. Yes, really, set a timer. I don’t care when your oven beeps to let you know it’s reached the right temperature. Wait 30 minutes.
Par bake your pizza crust to make sure your pizza has a crisp bottom and a cooked center
Use a pizza stone for crisp edges. Sorry, this is kind of nonnegotiable. Your oven sucks at pizza making. You need a hack.

How to make Homemade Pizza – Step by Step
The best part about pizza is that it is actually pretty quick if you have everything ready to go. I’m going to share my exact method for baking pizza that I have been using for about 10 years now. It’s tried and tested, and results in delicious, crispy-edged, perfectly cheesy pizza every time. The first thing you must do is preheat your oven up as high as it will go. It takes longer than you think to heat your oven up all the way! You want to give your oven at least 30 minutes to preheat. If you have a pizza stone, make sure it’s inside the preheating oven.

What temperature do you cook homemade pizza?
The answer is always going to be: as hot as your little oven can go. For nice ovens, this can be up to 550 degrees F. For kinda crappy ovens, they are not going above 475 F. Pizza is traditionally cooked in 900 or 1,000 degree ovens. We can’t get our ovens at home quite that hot, but we want to get as close as we can. Figure out what your oven can do and crank up the heat.
How to roll out pizza dough
Start out with about 12-16 ounces of dough. I worked really hard to perfect my Pizza Dough recipe and highly recommend it! But any pizza dough, homemade or store bought, will work for this recipe. Prepare your work surface. I know most people dust the counter with flour, but I find that you risk ending up with a tougher dough this way. Too much flour = tough crust. (If your dough is very sticky, using flour is going to be just fine). Instead, of flour, I usually drizzle some olive oil right onto my counter. Use your hands to rub it around. Place your ball of dough in the center of your work surface and use your hands to press it down, starting from the center. Keep gently patting out the dough, moving the dough outward from the center. I like to leave a pretty healthy crust on the edges of my dough. Continue patting and stretching the dough gently with your hands until it is about 12 inches across. Of course you can use a rolling pin if you want! (Use your hands to lift up the edges of the pizza when you are done to get more a lip for the crust.) At this point, transfer the dough to a square of parchment paper. I highly recommend using parchment paper because it’s SO much easier transferring your pizza into the oven.

Stretch and arrange the dough on the parchment paper. The dough shrinks a bit when you pick it up to transfer, just gently stretch it out again. Drizzle a bit of olive oil over the top of your dough. Use your hands or a pastry brush to rub the oil all over the top of the dough, especially the edges of the crust. This layer of oil helps the toppings stay separate from the dough, helping it cook more evenly. It also tastes delicious, especially on your crust, hello. If you love a thicker crust pizza, let the rolled-out dough rest for 10 minutes at this point.

Do you need a pizza peel?
A pizza peel is that wooden board with a handle that you see restaurants using to transfer pizzas in and out of the oven. I don’t have one, because a flat baking sheet works just as well, and takes up less space in my kitchen. But I’m sure you will feel super fancy using a special peel?? You do you. You’re going to need something flat for this next step:
How to par bake pizza crust
Once the oven is up to temperature, we are going to do a 1 to 2 minute par bake. This step is technically not necessary, but I never skip it. It guarantees a thoroughly cooked crust. Nobody wants a doughy pizza, yuck. Use your pizza peel or a flat baking sheet to transfer the pizza dough and the parchment paper onto your pizza stone, pizza pan, or baking sheet. (I always just pull on the paper to move it onto the stone). Transfer to your stone or pan, shut the oven door and bake for 1-2 minutes, until it is slightly puffed. Use your pizza peel or flat baking sheet to remove the pizza (still on the parchment paper) from the oven. Poke down any bubbles. Leave the crust on the peel while you add the toppings. Start out with pizza sauce, of course.
What cheese is best for homemade pizza?
Mozzarella, mozzarella!! It’s hardly even pizza if there is no mozzarella, right? You need Parmesan too. You can use pre-shredded regular (low moisture) mozzarella from the store. It’s what I use most of the time. Mozzarella that you shred yourself is going to melt better though. The shredded stuff has anti-caking agents added to it that inhibits melting. If you are feeling fancy, you can also try out fresh mozzarella. (all the final photos in this post actually show regular low-moisture mozzarella fyi) You can find fresh in the deli section of your grocery store. While you are there, pick up a block of parmesan so you can add a couple tablespoons over the toppings of your pizza. Parmesan adds that little umph, don’t skip it. My biggest tip for getting the best melty cheese situation on your pizza is to use slices of cheese AND shredded cheese. You can use regular mozzarella for this, it doesn’t have to be fancy fresh expensive mozz. (sometimes if I don’t have block mozzarella I’ll even use string cheese!) Add a few thin slices of cheese to your pizza, THEN top with more shredded cheese. Using slices makes for the BEST melty cheese situation!

Bake the pizza
Once you’ve got your toppings on the pizza, it’s time to bake. Slide the pizza directly onto the pizza stone. I used to leave the pizza on the parchment paper while it baked, because it’s really easy to move the pizza where you want just by pulling the edges of the paper. But you will get a much crispier crust if you remove the parchment paper for the final bake. (The stone is porous and absorbs moisture, so that moisture doesn’t end up in your crust.) Your crust is sturdy enough after the 1-2 minute par bake that it’s not too hard to move the pizza onto the stone without the paper.

How long to cook Homemade Pizza
Once your pizza is in the oven, you need to cook it for about 8-12 minutes. This is of course going to depend on how hot your oven is, and how thick your pizza is. The crust should be golden brown, and the cheese should be bubbly and also starting to brown. If you don’t have a pizza stone, use a spatula to lift the edge of your pizza to make sure that it is browning all across the center on bottom. If the bottom is still white, you are looking at a doughy pizza. No thanks. Leave it in longer.
Homemade Pizza for Life
Okay, is that everything?? Do you have any more pizza questions? Let me know in the comments what I missed! I hope you get to make pizza soon. It really just never gets old, right?

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