There’s nothing quite like the aroma of freshly baked chocolate chip cookies wafting through your home. These classic treats strike the perfect balance between crispy edges and soft, chewy centers that will transport you straight back to childhood memories of after-school snacks.
This tried-and-true recipe has been tested countless times to achieve that ideal golden-brown exterior while keeping the middle deliciously tender. Whether you’re an experienced baker or just starting out, these cookies deliver consistent, crave-worthy results every time.
Why You’ll Love This
- Simple pantry ingredients you likely already have on hand
- No special equipment needed – just bowls and a baking sheet
- Perfect make-ahead dough that freezes beautifully
- Kid-friendly recipe that’s great for family baking
- Consistently delicious results every single time
Ingredients
- 2¼ cups all-purpose flour
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- Cream together butter and both sugars until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in vanilla.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in chocolate chips.
- Drop rounded tablespoons onto prepared baking sheets.
- Bake for 9-11 minutes until edges are lightly golden.
- Cool on baking sheets for 5 minutes before transferring to wire racks.
Tips & Variations
- Room temperature eggs will incorporate more evenly into the batter
- Chill dough for 24 hours for deeper flavor and better texture
- Swap in different chocolate varieties or add nuts for variation
- For perfectly round cookies, roll dough balls between your palms
- Under-bake slightly for chewier cookies, or add 1-2 minutes for crispier edges
Serving Suggestions
Serve these cookies slightly warm with a cold glass of milk for the classic experience. For an extra special treat, sandwich vanilla ice cream between two cooled cookies for the ultimate homemade ice cream sandwich.
Notes
- Store in an airtight container at room temperature for up to 5 days
- Freeze baked cookies for up to 3 months
- Cookie dough balls can be frozen for up to 2 months
FAQs
- Can I make these cookies without a mixer? Yes, but ensure your butter is very soft and be prepared for some arm workout!
- Why did my cookies spread too much? Your butter might have been too warm or you may need more flour. Try chilling the dough first.
- Can I use salted butter? Yes, just reduce the added salt to ¼ teaspoon.
- How do I know when they’re done? Edges should be lightly golden, but centers will look slightly underbaked – they’ll set as they cool.
Ingredients
- 2¼ cups all-purpose flour
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Steps
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- Cream together butter and both sugars until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in vanilla.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in chocolate chips.
- Drop rounded tablespoons onto prepared baking sheets.
- Bake for 9-11 minutes until edges are lightly golden.
- Cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
- Store in an airtight container at room temperature for up to 5 days
- Freeze baked cookies for up to 3 months
- Cookie dough balls can be frozen for up to 2 months
