Introduction

Chocolate chip cookies are a timeless favorite, loved by both kids and adults alike. This recipe delivers soft, chewy cookies loaded with rich chocolate chips, perfect for satisfying any sweet craving.

A stack of four soft chocolate chip cookies sits on a wire rack above a white marbled surface. The cookies are golden brown with slightly darker edges and show a chewier texture with visible cracks. The top cookie is broken in half, revealing a moist, tender inside filled with many small, dark chocolate chips scattered throughout. The chocolate chips contrast with the light cookie dough, making the cookies look rich and inviting. The blurred background shows hints of a striped cloth and a glass of milk. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups (280g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (226g) unsalted butter, softened
¾ cup (150g) granulated sugar
¾ cup (160g) packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (340g) semisweet chocolate chips

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth.
Step 4: Add the vanilla extract and eggs one at a time, mixing well after each addition.
Step 5: Gradually blend in the flour mixture until just combined. Avoid overmixing.
Step 6: Fold in the chocolate chips evenly throughout the dough.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 9 to 11 minutes, or until the edges are golden but the centers remain soft.
Step 9: Let the cookies cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.

Tips & Variations

For extra chewy cookies, chill the dough for 30 minutes before baking.
Try mixing half semisweet and half milk chocolate chips for a sweeter flavor.
Adding ½ cup chopped nuts can give an enjoyable crunch and added texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. You can also freeze the baked cookies for up to 3 months; thaw at room temperature before serving. To refresh, warm them in a low oven for a few minutes.

How to Serve

A stack of four thick chocolate chip cookies is shown resting on a wire cooling rack over a white marbled surface. The cookies have a light golden-brown color with visible dark chocolate chips scattered throughout each layer. The top cookie is slightly broken, revealing a soft, chewy inside with embedded chocolate chips. In the background, there is a blurred glass of milk and a grey and white striped cloth, creating a cozy setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to ¼ teaspoon to avoid oversalting the cookies.

How do I make these cookies crispier?

Bake them a minute or two longer until edges are more golden, or substitute half the butter with shortening for a crisper texture.

Classic Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.9 from 78 reviews

Classic homemade chocolate chip cookies featuring a perfect balance of crispy edges and chewy centers, loaded with semisweet chocolate chips for a delightful treat.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: About 36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 ¼ cups (280g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients

1 cup (226g) unsalted butter, softened
¾ cup (150g) granulated sugar
¾ cup (160g) packed brown sugar
1 teaspoon vanilla extract
2 large eggs

Add-ins

2 cups (340g) semisweet chocolate chips

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the cookies evenly.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening and seasoning evenly.
Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which usually takes about 2 to 3 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough.
Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips evenly throughout the cookie dough.
Scoop the Dough: Drop rounded tablespoon-sized portions of dough onto ungreased baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
Bake: Bake the cookies in the preheated oven for 9 to 11 minutes or until the edges are golden brown while centers remain soft.
Cool: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to wire racks to cool completely, which helps them set properly.

Notes

For chewier cookies, slightly underbake and allow to cool on the baking sheet.
You can substitute semisweet chocolate chips with dark or milk chocolate chips based on preference.
Store cookies in an airtight container at room temperature for up to one week.
For a softer texture, add 1 tablespoon of milk or reduce baking time by one minute.

Keywords: chocolate chip cookies, homemade cookies, classic cookies, baking, dessert