chocolate chip cookies

Few baked goods are as iconic as Chocolate Chip Cookies. Chewy on the inside, slightly crisp at the edges, and loaded with melty pockets of chocolate, these cookies embody everything that makes homemade treats so comforting.

This recipe delivers a bakery-style cookie with just the right amount of sweetness and a soft texture that stays chewy even after cooling. With a balance of white and brown sugars, a touch of vanilla, and plenty of chocolate chips, these cookies will quickly become your go-to when the craving hits.

Ingredients

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon sea salt
• 2 cups chocolate chips (12 oz)

Step-by-Step Method

Step 1: Cream the butter and sugars

In a large bowl, add the softened butter, granulated sugar, and brown sugar. Beat with a hand mixer or stand mixer on medium speed until the mixture is light, fluffy, and pale in color—about 2–3 minutes. This step builds air into the dough, which helps the cookies bake up soft and tender.

Step 2: Add the eggs and vanilla

Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. By this stage, the dough should look glossy and cohesive, with all the butter and sugar incorporated smoothly.

Step 3: Mix dry ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt. Adding these separately ensures the leavening agents are evenly distributed throughout the flour before they hit the wet mixture.

Step 4: Bring the dough together

Gradually mix the dry ingredients into the butter-sugar mixture, a little at a time, until everything is just combined. Be careful not to overmix, as this can make the cookies tough. The dough will be thick but pliable.

Step 5: Add chocolate chips

Fold in the chocolate chips until evenly spread through the dough. You’ll want each scoop of dough to have a generous amount of chips for that ideal cookie-to-chocolate ratio.

Step 6: Chill the dough

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 24 hours. Chilling solidifies the butter and prevents the cookies from spreading too much in the oven.

Step 7: Bake the cookies

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into balls, about 2 tablespoons each, and space them 2 inches apart. Bake for 9–11 minutes, or until the edges are lightly golden but the centers look soft. The cookies will set as they cool, so don’t overbake.

Step 8: Cool and enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm for gooey chocolate, or store once cooled for up to 4 days in an airtight container.

Expert Tips for Success

• Use room-temperature butter: Softened butter creams better with sugar, creating the perfect texture base.

• Chill the dough: Even 30 minutes of chilling helps the cookies hold their shape and concentrate the flavors.

• Don’t overbake: Remove the cookies when the edges are golden and the centers still look slightly soft. They firm as they cool.

• Weigh your flour: Too much flour makes cookies dry. If you have a kitchen scale, use it for accuracy.

• Customize your chocolate: A mix of semi-sweet and dark chocolate chips adds depth, while milk chocolate makes the cookies sweeter.

Tasty Variations to Try

• Nut lover’s twist: Add 1 cup of chopped walnuts, pecans, or almonds for crunch.

• Double chocolate: Replace ¼ cup of the flour with cocoa powder for an extra chocolatey cookie.

• Sea salt finish: Sprinkle flaky sea salt on the cookies right after baking for a bakery-style touch.

• Mini version: Scoop teaspoon-sized dough mounds for bite-sized cookies perfect for parties.

• Stuffed cookies: Place a small piece of chocolate or caramel in the center of each dough ball before baking for a molten surprise.

Frequently Asked Questions

Can I freeze the dough?

Yes. Scoop the dough into balls and freeze on a baking sheet. Once frozen, transfer to a resealable bag and store for up to 3 months. Bake from frozen, adding an extra 2 minutes to the bake time.

Why do my cookies spread too much?

This usually happens if the butter was too soft or if the dough wasn’t chilled. Make sure to refrigerate the dough and line pans with parchment rather than greased surfaces.

Can I make them chewier?

For chewier cookies, reduce the baking time slightly and rely on the higher ratio of brown sugar to keep them soft and moist.

How should I store baked cookies?

Keep cookies in an airtight container at room temperature for up to 4 days. To refresh them, reheat in the microwave for 10 seconds to make the chocolate melty again.

Can I substitute margarine or oil for butter?

Butter is best for flavor and texture. Margarine can be used in a pinch but may cause spreading, while oil won’t give the same structure or richness.

Classic Chocolate Chip Cookies

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• Author: Emma Hart
• Total Time: 25
• Yield: 24 cookies 1x

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Description

Classic, bakery-style cookies with chewy centers, crisp edges, and melty pockets of chocolate. Balanced sweetness from a mix of brown and white sugars and a silky dough that stays soft after cooling. Perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 cup salted butter, softened




• 1 cup granulated sugar




• 1 cup light brown sugar, packed




• 2 teaspoons pure vanilla extract




• 2 large eggs




• 3 cups all-purpose flour




• 1 teaspoon baking soda




• ½ teaspoon baking powder




• 1 teaspoon sea salt




• 2 cups chocolate chips (12 oz)

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Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Beat butter and sugars until light and fluffy (2-3 minutes).

3. Mix in eggs one at a time, then stir in vanilla until combined.

4. Whisk together flour, baking soda, baking powder, and salt. Slowly mix into wet ingredients until just combined.

5. Fold in chocolate chips evenly.

6. Cover dough and chill at least 30 minutes or up to 24 hours for best shape and flavor.

7. Scoop 2 tbsp dough balls onto baking sheets spaced 2 inches apart. Bake 9-11 minutes until edges are lightly golden, centers soft.

8. Cool 5 minutes on baking sheets before transferring to wire racks.

Notes

• Use room temperature butter for best texture.

• Chilling dough prevents spreading and enhances flavors.

• Remove cookies before center fully sets for chewiness.

• Measure flour with care to prevent dryness.

• Customize with mix of chocolate types or add nuts.

• Prep Time: 15
• Cook Time: 10
• Category: Dessert, Cookie
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: Calories:
• Sugar: 9g
• Sodium: 70mg
• Fat: 6g
• Saturated Fat: 3g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 1g

Keywords: chocolate chip cookies, bakery cookies, chewy, classic cookie, easy baking