Description

This classic chocolate chip cookie recipe delivers perfectly soft, chewy cookies with a golden edge. Made with simple ingredients like butter, sugars, vanilla, eggs, and plenty of chocolate chips, these cookies are a timeless treat loved by all ages. Follow the easy steps to bake 36 delicious cookies with a perfectly balanced sweetness and texture.

Ingredients

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Wet Ingredients

1 cup salted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 teaspoons pure vanilla extract
2 large eggs

Dry Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt

Add-ins

2 cups chocolate chips (12 oz)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Line three baking sheets with parchment paper to prevent sticking and set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt to evenly distribute all leavening agents and salt. Set this bowl aside.
Cream Butter and Sugars: In a large bowl, using a mixer or by hand, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is smooth and combined, about 1-2 minutes.
Add Eggs and Vanilla: Beat in the eggs and vanilla extract until the mixture is light and fluffy, which should take about 1 minute. This helps to aerate the dough for softer cookies.
Combine Wet and Dry: Gradually mix in the dry ingredients until just combined to avoid overworking the dough, which could make the cookies tough.
Add Chocolate Chips: Fold in the chocolate chips evenly throughout the dough for consistent chocolate in every bite.
Shape Cookies: Using about 2-3 tablespoons of dough per cookie (adjust size as desired), roll the dough into balls and place them on the prepared cookie sheets with adequate space around each to allow spreading.
Bake: Bake the cookies for 8-10 minutes. They should be just barely starting to turn golden brown at the edges but still look slightly doughy in the center—this ensures soft, chewy texture.
Cool on Pan: Let the cookies rest on the baking sheet for 5 minutes after removing from the oven to allow them to set and finish cooking gently.
Transfer to Rack: Carefully transfer cookies to a cooling rack to cool completely and avoid sogginess.

Notes

Based on 2 tablespoons dough per cookie, this recipe makes 36 cookies.
Use an unbleached all-purpose flour or a good-quality gluten-free all-purpose blend for best results.
Do not overbake the cookies; they should look slightly underdone when removed from the oven for perfect chewiness.
If using a convection oven, reduce the baking temperature by 25°F (about 15°C) and monitor closely.
Butter substitutions: unsalted butter, browned butter, coconut oil, or vegan butter.
Egg substitutions are possible; see eggless chocolate chip cookie recipes for guidance if needed.
Granulated sugar alternatives like organic cane sugar work well as substitutes.
Dark brown sugar can be used instead of light, but expect a stronger molasses flavor.
Sea salt is preferred over iodized table salt to better balance flavors.
Use any chocolate type you prefer—milk, semisweet, dark, chunks, or chips—as long as the quantity is 2 cups.
Freeze dough balls in an airtight container for up to 2 months for future baking convenience.
To bake frozen dough: thaw at room temperature for 1 hour then bake at 375°F, or bake directly from frozen at 350°F by putting dough in the oven as it preheats and baking for about 15 minutes.
Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

Nutrition

Serving Size: 1 cookie
Calories: 183 kcal
Sugar: 18 g
Sodium: 153 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 27 mg