There’s something timeless about a warm chocolate chip cookie. With crisp golden edges, soft chewy centers, and pools of gooey chocolate, this classic recipe delivers cozy nostalgia in every bite. Whether you’re baking for a crowd, a holiday treat, or just to fill your kitchen with sweet aromas, this is your go-to recipe for perfect chocolate chip cookies every time.
Ingredients
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup brown sugar (light or dark, depending on flavor preference)
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
Add-Ins
- 2 cups chocolate chips (semi-sweet or dark, your choice)
- Optional: flaky sea salt for sprinkling
Preparation
Step 1: Preheat and Prepare Pans
Set your oven to 175°C (350°F). Line two baking sheets with parchment paper to prevent sticking and promote even baking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and creamy — this should take about 2–3 minutes with an electric mixer on medium speed.
Step 3: Add the Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. This builds the rich base flavor for the cookies.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This dry mix ensures even distribution of leavening agents and structure.
Step 5: Mix Wet and Dry
Gradually add the dry ingredients into the wet mixture. Mix just until combined — do not overmix, or the cookies may turn out tough.
Step 6: Fold in Chocolate Chips
Using a spatula or wooden spoon, gently fold in the chocolate chips, distributing them evenly throughout the dough.
Shaping and Baking
Step 7: Scoop the Dough
Use a cookie scoop or tablespoon to portion the dough into balls, roughly 2 tablespoons each. Place them a few inches apart on the prepared baking sheets.
Optional Tip: Chill the dough in the refrigerator for 30 minutes before baking. This helps prevent excessive spreading and results in thicker, bakery-style cookies.
Step 8: Bake
Bake the cookies for 10–12 minutes, or until the edges are light golden and the centers look just set but still soft. They’ll continue to cook slightly as they cool.
Step 9: Cool and Finish
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
If desired, sprinkle a pinch of flaky sea salt on top while they’re still warm for an elevated flavor contrast.
Serving Suggestions
These cookies are a treat straight out of the oven, but they’re also:
- Perfect with a cold glass of milk
- A great base for ice cream sandwiches
- Delicious dipped in hot chocolate or coffee
- A thoughtful gift when wrapped in parchment and tied with twine
Tips for Perfect Chocolate Chip Cookies
- Use room temperature ingredients: This helps the butter and eggs incorporate evenly and create a smoother dough.
- Don’t skip the brown sugar: It adds a deep, caramel-like flavor and contributes to that chewy texture.
- Try different chips: Use dark chocolate for a more intense flavor, or mix in chunks or chopped chocolate bars for pockets of melted chocolate.
- Underbake slightly: Cookies continue baking on the tray after they come out of the oven. Taking them out when they still look slightly soft keeps the centers gooey and moist.
- Store properly: Keep cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep them soft longer.
- Freeze for later: Scoop dough balls onto a tray and freeze. Once firm, transfer to a freezer bag and store for up to 3 months. Bake from frozen, adding 1–2 extra minutes.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to ½ teaspoon to compensate.
Why did my cookies spread too much?
This can happen if the dough was too warm or if the butter was overly soft. Chilling the dough before baking helps control spread and makes cookies thicker.
Can I add nuts or other mix-ins?
Absolutely. Fold in ½ to 1 cup of chopped walnuts, pecans, shredded coconut, or dried fruit for added texture and flavor.
What if I don’t have baking powder?
You can omit it, but the cookies may be slightly less puffy. The combination of baking soda and powder gives the best texture.
Can I make these gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend designed for baking. Results may vary slightly, but the cookies should still be soft and chewy.
How do I know when they’re done baking?
Look for light golden edges and centers that are just set but still soft. Overbaking will make them crisp rather than chewy.
Can I double the recipe?
Yes, this recipe scales well. Just make sure to mix in batches or use a stand mixer to avoid overworking the dough.
These chocolate chip cookies are more than just a dessert — they’re a warm, familiar hug in edible form. Simple ingredients, easy steps, and irresistibly good results make this your new forever recipe. Whether you enjoy them fresh from the oven or sneak one as a midnight snack, these cookies promise satisfaction in every bite.