These Classic Chocolate Chip Cookies are the perfect chewy cookie full of chocolate goodness and a slight crisp edge. They will cure any sweet tooth craving! Plus, nothing beats the smell of a freshly baked pan of cookies!
This post was originally posted on 5/6/2020 and updated on 5/17/2022.
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There is something about chocolate chip cookies that just makes everything better. Even when things are already great and you think things can't get better, eat a ooey, gooey, warm chocolate chip cookie and everything somehow goes from great to fantastic!
Classic Chocolate Chip Cookie Ingredients
- Salted Butter
- Brown Sugar
- Sugar
- Eggs
- Pure Vanilla Extract
- Baking Soda
- Salt
- Unbleached All Purpose Flour
- Semi-Sweet Chocolate Chips
Substitution Suggestions:
- Salted Butter: Feel free to use unsalted butter, but add an extra ½ teaspoon to the cookie dough.
- Pure Vanilla Extract: I always recommend using pure extracts. Imitation extracts leave an unpleasant after taste.
- Baking Soda: No substitution for this. If you use baking powder the cookies will puff up more and be more cakey than chewy. Baking soda is the way to go with chewy cookies.
- Salt: Salt in the butter and dough helps even out all of the sweetness. For an extra boost of flavor, you can sprinkle on some course sea salt over the top of the cookies once they come out of the oven.
- Unbleached All Purpose Flour: You can also use whole wheat flour or white whole wheat flour. I have used both and they both turn out very well.
- Semi-Sweet Chocolate Chips: You can use your favorite chocolate chips. Dark chocolate and milk chocolate chips are also very good options.
This cookie recipe is a classic and they really are the perfect chocolate chip cookie. They have a slight crisp edge and a chewy center. Eat em warm, eat em dipped in milk, eat em on ice cream or eat em double fisted. They are so good no matter how you eat them!
How to Make Easy Chocolate Chip Cookies Recipe
- First step is to preheat the oven to 350F° and line two cookie sheets with parchment paper.
- In a stand mixer with the paddle attachment or large bowl with hand beaters, cream together the butter and sugars until nice and fluffy.
- Next add the eggs, one at a time, beating well after each addition followed by the pure vanilla extract.
- Now add the dry ingredients: baking soda, salt, and unbleached all purpose flour. Mix on low speed just until everything is combined.
- Then add the chocolate chips and either stir in or mix in on low speed until incorporated.
- Finally, bake the cookies! Scoop the cookies using a medium size scoop or a heaping rounded tablespoon, and place 2 inches apart on prepared cookie sheets.
- Bake for 11-13 minutes and until the edges are golden brown. My oven makes them perfect at 12 minutes.
- Let the cookies cool for 2 minutes on the pan and then remove to a wire rack or counter to cool completely. Or eat them all when they are warm!
How to Store Classic Chocolate Chip Cookies
Storing: Store these cookies in an air tight container. Keep them in a cool dry place and they'll last a few weeks. If you notice the cookies starting to get a little dry and hard, add a piece of bread to the container with the cookies. It will add moisture back into the cookies.
Freezing: These cookies freeze well! Place the cookies in a freezer safe air tight container in single layers, between pieces of wax paper. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: To thaw the frozen cookies, simply let them sit at room temperature for a few hours.
How to Freeze Cookie Dough
Freezing Cookie Dough: To freeze the classic chocolate chip cookie dough: place cookie dough scoops on a parchment lined sheet pan. Then freeze the dough for at least an hour or two. Once frozen, place the frozen dough balls in a freezer safe air tight container or zip top bag. I like to freeze them between layers of wax paper. Label, date and keep frozen until ready to use.
Baking Frozen Cookie Dough: To bake the frozen cookie dough, place dough scoops on parchment lined cookie sheets 2 inches apart. Then bake frozen dough at 350°F for 12-15 minutes or until edges are just starting to turn golden brown and the centers no longer look wet. Cook time will vary on how cold your cookies are when placed in the oven. Cool cookies on pan for 2 minutes and then remove to wire rack to cool completely.
Tips for Soft and Chewy Chocolate Chip Cookies Recipe
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent you from adding too much flour to your recipe and ultimately making the cookies too dry.
- Use a cookie scoop to get the same size cookies, that way they will all cook evenly. I like to use the Pampered Chef medium size scoop which is equal to about 2 tablespoons.
- If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
- For best results don't over bake the cookies. Over baking will cause the cookies to be more crisp and hard. The centers should look set and not glossy, and the bottoms and edges should be just golden brown.
More Delicious Drop Cookies:
- Confetti Sugar Cookies
- Jumbo Chocolate Chip and Walnut Cookies
- Easy Frosted Sugar Cookies
- Oatmeal Scotchies
- Chocolate Chip Butterscotch Peanut Butter Cookies
- Oatmeal Raisin Cookies
- Monster Cookies
- Peanut Butter Chocolate Chip Cookies
- Double Chocolate Chip Cookies
Classic Chocolate Chip Cookies
Ingredients
- 1 cup salted butter, softened
- 1 cup packed brown sugar
- ½ cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups unbleached all purpose flour
- 12 oz semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and line 2 cookie sheets with parchment paper.
- In stand mixer fitted with paddle attachment or in large bowl with hand beaters, cream together butter and sugars until light and fluffy.
- Add eggs, one at at time, beating well after each addition.
- Beat in pure vanilla extract.
- Add the baking soda, salt and all purpose flour. Slowing mix together on low just until fully incorporated.
- Mix in chocolate chips on low speed, or stir in by hand.
- Using a medium sized cookie scoop or a heaping rounded tablespoon, place cookie dough 2 inches apart on prepared cookie sheets.
- Bake for 11-13 minutes, just until the edges are golden brown and the centers no longer look wet.
- Let cool on pan for 2 minutes, then remove and cool completely on wire rack or counter.
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