Classic Chocolate Chip Cookies
Soft, chewy, and loaded with chocolate chips. The perfect comfort treat that never goes out of style.
Sarah Johnson
Passionate home baker and founder of BakeryYou
Introduction
There's nothing quite like the smell of freshly baked chocolate chip cookies wafting through your kitchen. This classic recipe has been perfected over years of testing to give you cookies that are crispy on the edges, soft and chewy in the center, and loaded with melty chocolate chips.
Whether you're baking for a special occasion or just because it's Tuesday, these cookies never disappoint. The secret lies in using both brown and white sugar for the perfect texture, and slightly underbaking them so they finish cooking on the hot pan.
The Complete Guide
The Science Behind Perfect Cookies
The key to amazing chocolate chip cookies lies in understanding a few basic principles:
Sugar Balance: Using both brown and granulated sugar creates the perfect texture. Brown sugar adds moisture and chewiness, while granulated sugar helps with spread and creates those coveted crispy edges.
Butter Temperature: Room temperature butter creams beautifully with sugar, creating air pockets that make your cookies tender. Cold butter won't cream properly, while melted butter will make your cookies too flat.
Don't Overmix: Once you add the flour, mix just until combined. Overmixing develops the gluten, resulting in tough cookies instead of tender ones.
Ingredient Notes
- Flour: All-purpose flour works perfectly. No need for bread flour or cake flour here.
- Chocolate Chips: Use good quality chocolate chips or chunks. Semi-sweet is classic, but feel free to experiment with dark chocolate or milk chocolate.
- Vanilla: Pure vanilla extract makes a difference in flavor. Don't skip it!
Storage Tips
Store cooled cookies in an airtight container for up to 1 week. For longer storage, freeze the baked cookies for up to 3 months, or freeze the cookie dough balls for up to 6 months.
Step-by-Step Photos
Pro Tips & Tricks
- For chewier cookies: Slightly underbake them and let them finish cooking on the hot pan. They'll look slightly underdone when you take them out, but they'll be perfect once cooled.
- Room temperature ingredients: Take your eggs and butter out 1-2 hours before baking. Room temperature ingredients mix more easily and create better texture.
- Don't overmix: Once you add the flour, mix just until you can't see any white streaks. Lumps are okay!
- Chill the dough: For thicker cookies, chill the dough for 30 minutes before baking.
- Use parchment paper: It prevents sticking and makes cleanup easier.
Recipe Variations
Flavor Variations
Double Chocolate: Replace ½ cup flour with cocoa powder and add white chocolate chips.
Oatmeal Chocolate Chip: Replace 1 cup flour with old-fashioned oats.
Nutty Delight: Add 1 cup chopped walnuts or pecans along with the chocolate chips.
Sea Salt Caramel: Use caramel chips instead of chocolate and sprinkle with flaky sea salt before baking.
Brown Butter: Brown the butter first and let it cool slightly before using. Adds incredible nutty flavor!
Recipe
Ingredients
Smart Recipe Scaler
How it works: This recipe originally serves 24 people. Use the buttons below to adjust the serving size and all ingredient amounts will automatically recalculate for you!
Instructions
Step 1
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
Step 2
In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set this dry mixture aside.
Step 3
In a large mixing bowl, cream together the softened butter and both sugars using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
The mixture should be pale and fluffy when ready
Step 4
Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until combined.
Step 5
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Don't overmix. Fold in the chocolate chips with a wooden spoon.
Stop mixing as soon as you can't see flour streaks
Step 6
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7
Bake for 9-11 minutes, or until the edges are golden brown but centers still look slightly soft. Don't overbake!
Cookies will continue cooking on the hot pan
Step 8
Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
💡 Nutritional values are approximate and may vary based on ingredients and preparation methods