Classic Chocolate Chip Cookies
These soft-in-the-middle chocolate chip cookies are simple enough for a weeknight bake. The dough comes together with pantry basics and chills briefly for better flavor and shape.
Total
32 min
Servings
Makes about 24 cookies
Level
Easy
A good cookie recipe should be easy to follow, forgiving, and worth the smell it brings to the kitchen. These classic chocolate chip cookies have crisp edges, tender centers, and plenty of chocolate in every bite.
The dough uses melted butter, so you do not need a mixer. A short chill helps the cookies spread less in the oven and gives the flour time to hydrate, which means a better texture.
Bake them when you want a simple dessert, a lunchbox treat, or something warm to share. The dough also freezes well, so you can bake a few cookies at a time.
01What you'll need
Ingredients
10 items · Makes about 24 cookies
- 1 cup unsalted butter, melted and cooled for 10 minutes
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature if possible
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 1/2 cups semisweet chocolate chips or chopped chocolate
- Optional: flaky salt, for sprinkling
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 350°F. Line two baking sheets with parchment paper. Parchment helps the cookies lift off easily and keeps the bottoms from getting too dark.
2. Mix the butter and sugars
In a large bowl, stir the melted butter, brown sugar, and granulated sugar until smooth and glossy. The butter should be warm, not hot, so it does not scramble the eggs.
3. Add the eggs and vanilla
Add the eggs one at a time, stirring well after each one. Stir in the vanilla. The mixture should look thick and shiny.
4. Combine the dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Whisking breaks up lumps and helps the baking soda spread evenly through the dough.
5. Make the dough
Add the dry ingredients to 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.
6. Fold in the chocolate
Add the chocolate chips or chopped chocolate and fold them in until evenly mixed. Folding means gently turning the dough over itself with a spatula.
7. Chill briefly
Cover the bowl and chill the dough for 30 minutes. This helps the cookies hold their shape. If you chill it longer, let the dough sit at room temperature for 10 to 15 minutes before scooping.
8. Scoop and bake
Scoop the dough into 2-tablespoon balls and place them about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look a little soft.
9. Cool and finish
Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack. Sprinkle with a little flaky salt while warm, if you like. The cookies will firm up as they cool.
03From our kitchen
Cook's tips
- Make ahead: The dough can be made up to 3 days ahead and kept covered in the fridge. Chilled dough may need 1 extra minute in the oven.
- Freeze the dough: Scoop dough balls onto a tray and freeze until firm. Transfer to a freezer bag and freeze for up to 3 months. Bake from frozen at 350°F, adding 2 to 3 minutes.
- Storage: Keep baked cookies in an airtight container at room temperature for up to 4 days. Add a small piece of bread to the container to help keep them soft.
- Chocolate swaps: Use milk chocolate for sweeter cookies, dark chocolate for a less sweet cookie, or a mix of chips and chopped chocolate for varied texture.
- Butter note: If using salted butter, reduce the added salt to 1/2 teaspoon.
- For thicker cookies: Chill the dough for 1 to 2 hours and bake the dough balls straight from the fridge. For thinner cookies, bake after only 15 minutes of chilling.
Cook's note
For the most even cookies, use a cookie scoop and rotate the baking sheet halfway through baking if your oven has hot spots. Pull the cookies when the centers still look slightly underbaked; they continue cooking on the hot pan.
04Frequently asked
Questions & answers
Why did my cookies spread too much?
The dough may have been too warm, the butter may have been hot, or the flour may have been measured too lightly. Chill the dough longer before baking, and spoon flour into the measuring cup before leveling it off.
Can I make these cookies without chilling the dough?
Yes, but they will spread more and may be thinner. If you are short on time, chill the dough for at least 15 minutes while the oven heats.
How do I know when the cookies are done?
Look for set edges and lightly golden bottoms. The centers should still look soft. If the whole cookie looks firm in the oven, it may be overbaked once cooled.
Can I use whole wheat flour?
You can replace up to half of the all-purpose flour with whole wheat flour. The cookies will taste nuttier and may be a little denser.
Can I halve the recipe?
Yes. Use 1/2 cup butter, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 egg, 1 teaspoon vanilla, 1 1/3 cups plus 1 tablespoon flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 3/4 cup chocolate chips.
05Keep cooking
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