Introduction

Chocolate chip cookies are a timeless treat, loved for their chewy texture and rich, sweet flavor. This easy recipe yields soft, perfectly golden cookies packed with melty chocolate chips that the whole family will enjoy.

A stack of four thick, soft chocolate chip cookies sits on a wire rack placed on a white marbled surface; the top cookie is broken in half, showing a chewy golden brown interior dotted with dark, melted chocolate chips, while the remaining three cookies underneath are round and slightly puffy with visible chocolate chips on the light golden outer layer, giving a soft and moist texture look, with a blurred glass of milk in the background. 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 a baking sheet with parchment paper or a silicone baking mat.
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 with granulated sugar and brown sugar until creamy and smooth.
Step 4: Add the vanilla extract and eggs to the butter mixture, beating well after each addition.
Step 5: Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Step 6: Fold in the semisweet chocolate chips evenly throughout the dough.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake for 9 to 11 minutes, or until the edges are golden but the centers still look slightly soft.
Step 9: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For chewier cookies, chill the dough for at least 30 minutes before baking.
Swap semisweet chocolate chips for dark or milk chocolate to suit your taste.
Add a pinch of cinnamon or a handful of chopped nuts for extra flavor and texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months; thaw at room temperature before enjoying. To refresh slightly, warm in the oven for a few minutes.

How to Serve

A close-up image showing a stack of four thick chocolate chip cookies resting on a wire rack, each cookie golden brown with a soft, chewy texture and plenty of dark chocolate chips embedded throughout. The top cookie is broken in half, revealing a moist and tender inside with melted chocolate chips inside the light brown dough. The cookies have slightly crinkled surfaces, and the background features a soft, out-of-focus white marbled texture with a glass of milk faintly visible. 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 added salt to ¼ teaspoon to avoid oversalting.

Why are my cookies spreading too much?

Too much butter or warm dough can cause spreading. Chill the dough and measure ingredients carefully for best results.

Classic Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.6 from 64 reviews

Delight in these classic homemade chocolate chip cookies featuring a perfect balance of crisp edges and chewy centers, loaded with rich semisweet chocolate chips.

Author: Bella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Approximately 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.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Cream Butter and Sugars: Using a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes with an electric mixer.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until combined thoroughly.
Combine Wet and Dry: Gradually add the flour mixture into the wet ingredients, mixing just until incorporated to avoid overworking the dough.
Stir in Chocolate Chips: Fold in the semisweet chocolate chips evenly throughout the batter.
Portion the Dough: Drop rounded tablespoons or use a cookie scoop to place dough balls onto ungreased baking sheets, spacing them about 2 inches apart.
Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes or until the edges are golden brown but centers remain soft.
Cool: Remove from oven and let cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Notes

For chewier cookies, substitute half of the all-purpose flour with bread flour.
Chilling the dough for 30 minutes before baking can prevent spreading and intensify flavors.
You can swap semisweet chocolate chips with dark chocolate or milk chocolate based on preference.
Store cookies in an airtight container at room temperature for up to one week.

Keywords: chocolate chip cookies, classic cookies, homemade cookies, chewy cookies, easy cookie recipe