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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My irresistible Homemade Chips Ahoy! cookies deliver the signature snappy texture and nostalgic flavor of the beloved treat, with simple upgrades that make them even better than the original!
- Buttery goodness: Real butter gives homemade Chips Ahoy a superior, rich flavor.
- Classic bite: That delightfully light, snappy texture with a fine, shortbread-like crumb that stands up to dunking.
- Packed with chips: More chocolate is always a good thing!
- Tantalizing caramel notes: Brown sugar elevates these cookies by adding depth.
- Ready in a flash! Enjoy warm, fresh-baked cookies in under 30 minutes.
Everyone loves chocolate chip cookies, but we all have a favorite texture. If childhood memories of cookies from the iconic blue Chips Ahoy package bring back blissful memories, you’re going to absolutely love my from-scratch version. This quick and easy copycat recipe yields a family-sized batch of buttery, light cookies bursting with semi-sweet chips.
My best tip here is to use both granulated sugar and brown sugar. This combination of sugars is what gives these cookies that classic Chips Ahoy-style snap. Granulated sugar helps create crispness, and brown sugar adds moisture and flavor to the cookie. While in a pinch, you could use just one or the other, the combination yields the best results for the cookie. And if you prefer chunky fudgy chocolate chip cookies, try my Soft Chocolate Chip Cookies, or try Thin and Crispy Cookies, or Levain Bakery-Style Cookies for extra large, thick, domed cookies.
IMPORTANT NOTE: This recipe was improved and updated on 4/2/2026, to include a NEW step-by-step tutorial video, step-by-step photography, make-ahead and storage instructions, and Pro Chef Tips.
Table Of Contents
- What are Homemade Chips Ahoy Cookies?
- Tools You Need
- Key Ingredients and Substitutes
- How To Make Homemade Chips Ahoy Cookies
- Gemma’s Pro Chef Tips
- Make-Ahead and Storage Tips
- FAQs
- More Fun Copycat Cookie Recipes
What are Homemade Chips Ahoy Cookies?
Homemade Chips Ahoy Cookies are snappy cookies with a shortbread-like crumb, a buttery, vanilla flavor, and a generous amount of semi-sweet chocolate chips. First introduced by Nabisco in 1963, Chips Ahoy! is a playful twist on the old naval call, “ships ahoy!” used to signal that other vessels were ahead. These nostalgic treats are ideal for snacks, desserts, lunchboxes, with tea or coffee, or for gifting.
Tools You Need
- Mixing bowls
- Measuring spoons
- Measuring cups
- Glass measuring jug
- Kitchen scale (optional)
- Baking sheets
- Parchment paper
- Stand mixer (optional) or an electric hand mixer
Key Ingredients and Substitutes
Butter
- Butter adds moisture and contributes to the crisp, snappy texture of this homemade Chips Ahoy recipe.
- Importantly, butter gives the cookies a rich flavor.
- Use softened butter here. You know your butter is at the right temperature when you press it and it makes an indent, but your finger doesn’t easily squish right through.
- Substitute: Use an equal amount of shortening instead if you prefer a firmer texture, more like store-bought Chips Ahoy.
- Note that this change will make the flavor more neutral.
Dark brown sugar
- Dark brown sugar sweetens the cookies and the molasses/caramel flavor.
- Importantly, dark brown sugar adds moisture and some chew.
- It’s easy and fast to make your own brown sugar.
Granulated sugar
- Granulated sugar adds to the cookies’ sweetness.
- In addition, its moisture content means granulated sugar evaporates faster during baking. Consequently, it caramelizes faster to ensure a crisp “Chips Ahoy” texture.
All-purpose flour
- Flour gives the cookies structure.
- The ratio of flour used in this recipe is an important part of creating the signature texture—it creates a fine-crumbed cookie.
- Substitute: You can use an equal amount of a 1:1 gluten-free baking mix like my Easy Almond Flour Baking Mix or another gluten-free flour.
Salt
- Salt enhances the chocolate, butter, and vanilla flavors and keeps the cookies from tasting flat.
Baking soda
- Baking soda gives the cookies lift and helps the cookies spread.
- Importantly, baking soda contributes to the crispiness of the cookies.
- Additionally, baking soda helps with browning.
Water
- Water adds moisture without fat, which makes these cookies light and crisp, and not chewy.
- Importantly, this is a low-moisture recipe—the relatively small amount of water give sthe cookies a structured, light texture.
Vanilla extract
- Vanilla extract adds classic chocolate chip cookie flavor—warmly sweet and homey.
- Use the same amount of Vanilla Bean Paste if you prefer.
Semi-sweet chocolate chips
- Semi-sweet chips add rich chocolate flavor and creaminess.
- Use real chocolate chips for the best flavor and smooth, melty texture.
- Substitute: Use dairy-free chips if you prefer.
How to Make Homemade Chips Ahoy! Cookies
-
Prepare to bake: Preheat the oven to 325°F (165°C) convection (fan assist)* and line 3 baking sheets with parchment paper. Set aside.
-
Cream butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed until light and fluffy, about 3 minutes.
- Mix dry ingredients: In a separate, medium bowl, combine the flour, salt, and baking soda.
- Add dry ingredients: On low speed, add the flour mixture to the butter, and mix until combined. The mixture will be crumbly.
- Finish the dough: Add in the water and vanilla and mix until the dough is formed. Finally, fold in the chocolate chips.
- Shape dough: Roll 1 tablespoon-sized scoops of dough into balls, then flatten until the dough is ¼-inch (6mm) thick and place 2 inches (5 cm) apart on the prepared baking sheets.
- Bake and cool: Bake the cookies for 10 to 12 minutes, until cookies are golden brown. Once out of the oven, immediately do a ‘pan bang’ on the counter to create a crinkle on top. Allow to cool completely on the tray.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- I use butter, but shortening is an option. I prefer using butter, but for a cookie that stays crunchy longer, replace the butter with shortening.
- Use chips in this recipe. Even though I normally use chopped chocolate in cookies, for the most authentic Chips Ahoy results, use chips here.
- Please measure the brown sugar correctly. I don’t pack my brown sugar when measuring. To get the most accurate measurement of brown sugar for this recipe, use a kitchen scale.
- Chill the dough to deepen the flavor. Chilling cookie dough is optional in this recipe, but it will always enhance both flavor and texture.
- Chilling the cookie dough also stabilizes the dough, which prevents the cookies from spreading out.
- Use a conventional oven or a regular oven. If you use a conventional oven to bake these cookies, they will take longer than with this recipe. In this case, start checking them after about 15 minutes.
- If you don’t have fan assist, bake the cookies 350°F (180°C) for the same amount of time (10-12 minutes). Rotate the baking trays halfway through.
- Use these cookies in other recipes. My Homemade Chips Ahoy cookies are amazing to use in my Milk and Cookies Ice Cream, and as a sundae topping.
Make-Ahead and Storage Tips
Make-ahead tips
- You can bake the cookies, cool, and store them in an airtight container for up to one week before serving.
- To have a fresh-baked cookie whenever you want, scoop, roll, flatten, and freeze the cookie dough for up to two months and bake off from frozen.
How to store leftovers
- Store leftover cookies in an airtight container for up to one week.
FAQs
Can I make this Homemade Chips Ahoy recipe gluten-free?
- Yes, you can make this Homemade Chips Ahoy recipe gluten-free.
- Use the same amount of a 1:1 gluten-free baking mix, like my Easy Almond Flour Mix, or another gluten-free flour, in place of the all-purpose flour.
How do I make these homemade chocolate chip cookies without a stand mixer?
- To make these homemade chocolate chip cookies without a stand mixer, you can use an electric hand mixer.
- You can also cream the butter and sugars by hand. Beat for 5 to 8 minutes, until the mixture is blended, fluffy, and pale in color. When you start mixing, press the mixture against the side of a bowl with a spoon to help smooth it out and blend more easily.
Can I make this cookie recipe vegan?
- Yes, you can make this cookie recipe vegan.
- Use the same amount of shortening instead of the butter.
- This switch will give the cookies a texture very close to the original Chips Ahoy! cookies, but they won’t have the same rich flavor that you get from a homemade version made with butter.
- Additionally, use dairy-free chocolate chips instead of semi-sweet chocolate chips.
- Also ensure that all of the other ingredients are vegan.
- Use the same amount of shortening instead of the butter.
More Fun Copycat Recipes
- Oreo Crumbl Copycat Recipe
- Homemade Cheez-Its
- Starbucks Caramel Frappuccino Copycat
- Homemade Biscoff Cookies
- At-Home Dunkin’ Donuts Chocolate Glazed
IMPORTANT NOTE: This recipe was improved and updated on 4/2/2026, to include a NEW step-by-step tutorial video, step-by-step photography, make-ahead and storage instructions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Homemade Chips Ahoy! Cookies
Easily make a classic at home with my Homemade Chips Ahoy! Cookies Recipe so you never have to buy store bought Chips Ahoy! again.
Servings: 4 dozen
Easily make a classic at home with my Homemade Chips Ahoy! Cookies Recipe so you never have to buy store bought Chips Ahoy! again.
Servings: 4 dozen
Ingredients
- 1 ½ cups (12 oz/340 g) butter, softened
- 1 ⅓ cups (8 oz/225 g) dark brown sugar
- 1 cup (8 oz/225 g) granulated sugar
- 4 cups (1 lb 4 oz/568 g) all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking soda
- ¼ cup (2 fl oz/60 ml) water
- 1 ½ teaspoons vanilla extract
- 2 cups (12 oz/340 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 325°F (165°C) convection (fan assist)* and line 3 baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, granulated sugar on high speed until light and fluffy, about 3 minutes.
- In a separate, medium bowl, combine the flour, salt and baking soda.
- On low speed, add the flour mixture to the butter and mix until combined. The mixture will be crumbly.
- Add in the water and vanilla and mix until the dough is formed. Finally, fold in the chocolate chips.
- Roll 1 tablespoon-sized scoops of dough into balls, then flatten until the dough is ¼-inch (6mm) thick and place 2-inches (5 cm) apart on the prepared baking sheets.
- Bake the cookies for 10 -12 minutes, until cookies are golden brown. Once out of the oven immediately do a 'pan bang' on the counter to create a crinkle on top. Allow to cool completely on the tray.
- Enjoy the cookies with a big glass of cold milk. Store in an airtight container at room temperature for up to 1 week.
Recipe Notes
*If you use a conventional oven with no fan for baking these cookies, they will take longer time compared to this recipe. In this case, start checking them after about 15 minutes.
I just made a test batch of these cookies that I plan to bring to a paint and sip night with some friends – they’re really good! The only thing I did differently was add a splash more of liquid because the dough was a bit dry and wasn’t coming together. I also stored them in the fridge until I was ready to bake them. Definitely better than chips ahoy
Not the worst cookie, but this wouldn’t be my go-to chocolate chip cookie recipe. It also bears no resemblance to a chips ahoy cookie. The texture is lacking that nice clean snap/crumble which is what I was craving. This pregnant lady was a little disappointed.
To Gemma,
I made this earlier, and it turned out AMAZING. Honestly, I don’t know how you come up with these recipes. They turn out amazing every time. I am really happy I stumbled across this website!! THANK YOU!!
Why does the recipe say 325. But your video you recommend 350
I was looking for the original Chips Ahoy cookie recipe the one before they altered the amounts. Anyways I stumbled upon this recipe and I gotta say it’s not even close. Where are the eggs? Also why so much flour? Anyways I modified this recipe and they worked out.
Awesome cookies! Tastes great and not even salty lol. Exactly what I was craving with some cold milk! Thanks for sharing.
These are…. Bad. Way too salty. Toffee hard on the bottom/edges (due to too much sugar). Like a salty sugar daddy. Not even close to a chips ahoy. Honestly, a waste of 3 sticks of butter. Why.
I am really excited to make these for my husband, this is his favorite cookie. I was hoping to try to make the same size of cookies you can buy in the package. Do you think if I half the size on the baking sheet that would work? Thoughts about cook time to accommodate a smaller cookie? Thank you!
I don’t know where I keep going wrong with cookie recipes. They taste great out of the oven, but the next day they are really hard. Any suggestions to avoid that? The flavor of these are delicious and I clearly am going wrong somewhere.
I like your recipes a lot