Classic Chocolate Chip Cookies
These Classic Chocolate Chip Cookies are soft and chewy on the inside with perfectly crisp edges, loaded with gooey chocolate chips for the perfect balance of sweetness and richness. They’re an easy, crowd-pleasing treat that’s perfect for any occasion.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
Kitchen Equipment
- Baking sheets
- Parchment paper
- Small mixing bowl
- Large mixing bowl
- Electric mixer or hand mixer
- Wire cooling rack
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix the dry ingredients: In a small bowl, whisk together the flour and baking soda; set aside.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, brown sugar, and salt together until creamy.
- Add the wet ingredients: Mix in the vanilla extract, then add the eggs one at a time, mixing well after each addition.
- Combine wet and dry: Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Fold in the mix-ins: Gently fold in the chocolate chips and nuts (if using) until evenly distributed throughout the dough.
- Portion the dough: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies: Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Cool the cookies: Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Cook’s Notes
For chewier cookies, chill the dough for about 30 minutes before baking, which helps the cookies hold their shape and deepens the flavor. Be sure not to overbake — pull the cookies out while the centers still look slightly underdone, as they’ll continue to set as they cool.
Ingredient Swaps
Try substituting half of the chocolate chips with white chocolate chips for a fun twist, or swap in butterscotch or peanut butter chips for a different flavor profile.
Serving Suggestions
Serve these cookies warm with a glass of cold milk, or pair them with a scoop of vanilla ice cream for an easy dessert sandwich.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze the baked cookies (or raw dough balls) for up to 3 months; reheat briefly in the microwave for a fresh-baked taste.
Common Questions
Why did my cookies turn out flat?
This is usually caused by butter that’s too warm or dough that hasn’t been chilled; try chilling the dough for 30 minutes before baking to help the cookies hold their shape.
Can I make the dough ahead of time?
Yes, the dough can be made up to 3 days in advance and stored covered in the fridge, or frozen as portioned dough balls for baking later.
How do I know when the cookies are done?
The edges should look golden brown while the centers still appear slightly soft and underbaked, since they’ll firm up as they cool on the baking sheet.