Chocolate Chip Cookies
These classic chocolate chip cookies are soft in the middle, lightly crisp at the edges, and full of melty chocolate. The dough comes together with everyday pantry ingredients and a short chill for better flavor and less
Total
32 min
Servings
About 24 cookies
Level
Easy
A good chocolate chip cookie should feel familiar: buttery dough, brown sugar warmth, and plenty of chocolate in every bite. This version uses melted butter, so you do not need a mixer or extra time to soften butter.
A short chill in the fridge helps the dough firm up. That means thicker cookies with chewy centers instead of cookies that spread too much on the tray.
Bake them until the edges look set and the centers still look a little soft. The cookies will finish setting as they cool.
01What you'll need
Ingredients
10 items · About 24 cookies
- 1 cup (225 g) unsalted butter, melted and cooled for 10 minutes
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, at room temperature if possible
- 2 teaspoons vanilla extract
- 2 3/4 cups (345 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 cups (340 g) semisweet chocolate chips or chopped chocolate
- Flaky salt, optional, for finishing
02How to make it
Step-by-step
1. Line the pans
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Parchment helps keep the cookies from sticking and makes cleanup easier.
2. Mix the wet ingredients
In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the eggs and vanilla, then whisk until fully combined.
3. Add the dry ingredients
Sprinkle the flour, baking soda, and fine salt over the butter mixture. Stir with a spatula or wooden spoon until no dry streaks of flour remain. Do not overmix; too much stirring can make cookies tough.
4. Fold in the chocolate
Add the chocolate chips or chopped chocolate and fold them through the dough. Folding means gently turning the dough over itself until the chocolate is evenly mixed in.
5. Chill the dough
Cover the bowl and chill the dough for at least 30 minutes. If chilling longer than 2 hours, let the dough sit at room temperature for 10 to 15 minutes before scooping so it is easier to handle.
6. Scoop the cookies
Scoop the dough into 2-tablespoon portions and place them about 2 inches apart on the prepared baking sheets. For a bakery-style look, press a few extra chocolate chips on top of each dough ball.
7. Bake until just set
Bake one sheet at a time for 10 to 12 minutes, until the edges are lightly golden and the centers look puffed and slightly soft. If your oven has hot spots, rotate the pan halfway through baking.
8. Cool on the tray
Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack. Sprinkle with flaky salt while warm, if using. The cookies will firm up as they cool.
03From our kitchen
Cook's tips
- Make-ahead dough: Cover and refrigerate the dough for up to 3 days. The flavor gets a little deeper as it rests. You can also scoop the dough first, then chill the dough balls in an airtight container.
- Freeze for later: Freeze scooped dough balls on a tray until firm, then transfer to a freezer bag. Bake from frozen at 350°F (175°C), adding 1 to 3 minutes to the bake time.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. Add a small piece of sandwich bread to the container to help keep them soft; replace the bread if it dries out.
- Chocolate swaps: Use dark chocolate chips, milk chocolate chips, chopped chocolate bars, or a mix. Chopped chocolate creates more melted chocolate pockets than chips.
- Butter note: Let the melted butter cool for about 10 minutes before mixing. Hot butter can melt the sugar too much and make the dough greasy.
- If the cookies spread too much: Chill the dough longer, check that your baking soda is not expired, and make sure the baking sheet is cool before adding the next batch.
Cook's note
For the most accurate results, weigh the flour if you have a kitchen scale. If using cups, spoon the flour into the measuring cup and level it off with a knife instead of scooping straight from the bag, which can pack in too much flour.
04Frequently asked
Questions & answers
Can I bake these cookies without chilling the dough?
Yes, but the cookies will spread more and may be thinner. Even 20 to 30 minutes in the fridge helps the dough hold its shape.
Why are my chocolate chip cookies dry?
Dry cookies are often caused by too much flour or overbaking. Measure flour carefully, and take the cookies out when the centers still look a little soft.
Can I use salted butter instead of unsalted butter?
Yes. Use salted butter and reduce the fine salt in the recipe to 1/2 teaspoon. Taste can vary by brand, so the cookies may be a little saltier.
How do I get thicker cookies?
Chill the dough for at least 1 hour, use a cool baking sheet, and scoop the dough into taller mounds instead of flattening it.
Can I make the cookies smaller?
Yes. Scoop 1-tablespoon portions and bake for about 8 to 10 minutes. Watch the edges, since smaller cookies bake faster.
05Keep cooking
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