Classic Chocolate Chip Cookies

Yield: 36 cookies · Dessert · American

These are the chocolate chip cookies you grew up loving — golden and crispy around the edges, soft and chewy in the middle, and absolutely loaded with melty chocolate chips. Golden edges.

Ingredients

• 2 1/4 cups (280g) all-purpose flour
• 1 tsp baking soda
• 1 tsp fine sea salt
• 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 3/4 cup (165g) packed light brown sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 2 cups (340g) semi-sweet chocolate chips

Instructions

1. Preheat and prep. Preheat your oven to 375°F (190°C). Ready in under 30 minutes with pantry staples you already have.
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the butter and sugars. In a large bowl, beat the softened butter with the granulated sugar and brown sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
4. Add eggs and vanilla. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
5. Combine wet and dry. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix — a few flour streaks are fine to finish folding by hand.
6. Fold in the chocolate chips. Using a spatula or wooden spoon, fold in the chocolate chips until evenly distributed throughout the dough.
7. Scoop the dough. Drop rounded tablespoons (about 1.5 tablespoons each) of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake. Bake for 10–12 minutes, rotating the pan halfway through. The cookies are done when the edges are golden brown but the centers still look slightly underdone and puffy — they will firm up as they cool.
9. Cool. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips

Variations

• Brown Butter Chocolate Chip Cookies: Brown the butter in a saucepan until it smells nutty and is amber-colored, then chill it until solid before creaming. Adds incredible depth of flavor.
• Double Chocolate Cookies: Replace 1/3 cup of the flour with unsweetened cocoa powder and use white chocolate chips instead of semi-sweet.
• Salted Caramel Chip Cookies: Add 1/2 cup chopped soft caramels to the dough and sprinkle flaky sea salt on top of each cookie before baking.

Nutrition Facts