Chocolate Chip Cookies Recipe

Introduction

These classic chocolate chip cookies are crispy on the edges and chewy in the center, delivering the perfect balance of texture and rich chocolate flavor. Easy to make and always a crowd-pleaser, they are an ideal treat for any occasion.

Ingredients

• 3 cups all-purpose flour (weighed in grams or spooned and leveled)
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter (room temperature)
• 1½ cups light brown sugar (packed)
• ½ cup granulated sugar
• 2 large eggs (room temperature)
• 1 tablespoon vanilla extract
• 2¼ cups chocolate chips and/or chunks
• 2 tablespoons coarse salt (optional, for topping)

Instructions

1. Step 1: Preheat the oven to 350°F and line baking sheets with parchment paper for easier cleanup.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, cream together the butter and both sugars on medium speed for 2 minutes, scraping down the sides as needed.
4. Step 4: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Step 6: Gently fold in the chocolate chips or chunks.
7. Step 7: Scoop dough balls at least 2 inches apart onto the prepared baking sheets. This recipe makes about 16 large cookies or 24 smaller ones. Optionally, press mini chocolate chips onto the tops for extra chocolate.
8. Step 8: Bake for 10-14 minutes or until the cookie edges turn lightly tan. Remove from oven and optionally sprinkle coarse salt on top while still warm.
9. Step 9: Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy!

Tips & Variations

• For softer cookies, slightly underbake by a minute and allow to finish cooking on the baking sheet.
• Use a mixture of bittersweet and milk chocolate chips for a more complex chocolate flavor.
• Add chopped nuts, such as walnuts or pecans, for extra crunch and flavor.
• If you prefer chewier cookies, substitute half the all-purpose flour with bread flour.
• Chill the dough for 30 minutes before baking to reduce spreading and enhance flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a resealable bag for up to three months. To reheat, warm them briefly in the oven or microwave until soft and gooey.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to avoid over-salting. Usually, omit the 1 teaspoon of salt if using salted butter.

How do I prevent cookies from spreading too much?

Make sure your butter is not melted but softened, chill the dough before baking, and space the dough balls at least 2 inches apart on the baking sheet.

Chocolate Chip Cookies Recipe

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★★★★★

4.6 from 110 reviews

• Author: Marina
• Total Time: 27 minutes
• Yield: 16 large cookies or 24 smaller cookies 1x

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Description

This Classic Chocolate Chip Cookies recipe yields perfectly soft and chewy cookies with crispy edges, bursting with rich chocolate chips. The combination of brown and granulated sugar gives them a balanced sweetness and a tender texture. Ideal for any occasion, these cookies are easy to prepare with simple pantry ingredients and baked to golden perfection.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour (weighed in grams or spooned and leveled)
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1 teaspoon salt

Wet Ingredients

• 1 cup unsalted butter (room temperature)
• 1½ cups light brown sugar (packed)
• ½ cup granulated sugar
• 2 large eggs (room temperature)
• 1 tablespoon vanilla extract

Add-ins

• 2¼ cups chocolate chips and/or chunks

Optional Topping

• 2 tablespoons coarse salt (for sprinkling on top)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure cookies don’t stick and for easier cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents.
3. Cream Butter and Sugars: Using a mixer on medium speed, cream the room temperature unsalted butter with light brown sugar and granulated sugar for about 2 minutes until the mixture is light and fluffy. 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, then add the vanilla extract and mix until incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined. Avoid overmixing to keep cookies tender.
6. Fold in Chocolate Chips: Gently fold the chocolate chips or chunks into the dough with a spatula, ensuring an even distribution without breaking the chips.
7. Scoop Dough: Using a cookie scoop or spoon, portion balls of dough about 2 inches apart on the prepared baking sheets. For a decorative touch, optionally press mini chocolate chips onto the top of each dough ball. This recipe makes about 16 large cookies or 24 smaller ones.
8. Bake: Bake in the preheated oven for 10 to 14 minutes, or until the edges turn a light golden tan while the centers remain soft.
9. Add Topping and Cool: If desired, sprinkle the cookies with coarse salt immediately after they come out of the oven. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy fresh or store in an airtight container.

Notes

• For best results, use room temperature butter and eggs to help the ingredients blend smoothly.
• Do not overmix the cookie dough once the flour is added to avoid tough cookies.
• If you prefer crispier cookies, extend the baking time by a minute or two but be careful not to burn the edges.
• Using a combination of chocolate chips and chunks adds varied texture and chocolate bursts.
• Sprinkling coarse salt enhances the flavor by balancing the sweetness of the chocolate.
• Cookies store best in an airtight container at room temperature for up to 5 days or can be frozen for up to 3 months.
• Optionally, add nuts such as walnuts or pecans for added crunch and flavor.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate chip cookies, classic cookies, easy cookie recipe, homemade cookies, chewy chocolate chip cookies, baked cookies