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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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