You can never go wrong with classic chocolate chip cookies! These homemade cookies are soft and chewy on the inside with a slight crunch on the outside! You can make and freeze them for later, enjoy them right away, or both!
Best CCC EVER!! I have made 3 batches, each one better than the previous. I've added nuts, butterscotch chips. Delicious!
⭐️⭐️⭐️⭐️⭐️ - our reader, Cheryl
This is my go-to recipe when I'm craving something easy and sweet! I always make the cookie dough ahead of time, freeze it into balls, and bake them when the craving hits.
For a delicious variation of these cookies, try my Caramel Chocolate Chip Cookies! They're so gooey with the best salted caramel addition! Our readers have also made these cookies with butterscotch chips and said they're delicious!
Do you love chocolate chip cookies and Oreos? Try these Thick Oreo Stuffed Chocolate Chip Cookies! They're perfect for dunking in a glass of milk and sharing at cookie exchanges!
What You Need to Make These Cookies
- All-purpose flour
- Baking soda
- Baking powder
- Unsalted Butter
- Light brown sugar
- Granulated sugar
- Large eggs
- Vanilla extract
- Chocolate chips or chunks
How to Make the Best Chocolate Chip Cookies
What's your perfect chocolate chip cookie like? Is it thin & crispy, thick and chewy, or somewhere in the middle? If you like gooey chewy chocolatey cookies with a slight crunch on the edge, this recipe is for you! And I'm going to share a few secrets to help you achieve those.
First of all, make sure your butter is room temperature. Let it sit out for about half an hour. When you touch it, it should be soft enough to imprint but firm enough that it your finger doesn't slip right through the stick. If it's too soft, the cookies will spread and be very flat.
Secondly, cream the butter and sugars really well. This helps dissolve the sugars and incorporate air into the batter so the cookies are soft and fluffy!
Next, use an oven thermometer and an aluminized steel baking pan. Every oven is different and the number you set your oven to isn't always what it actually heats to. Keeping a thermometer inside lets you know what it's really at. Aluminized steel baking sheets are generally better quality and heat more evenly. Only bake the cookies until the edges are lightly golden. If the centers still look a bit raw, that's okay. They'll continue baking on the pan after you take them out of the oven and the middles will be nice and gooey!
My favorite secret is to use multiple different types of chocolate. I use mini semi-sweet chocolate chips, jumbo milk chocolate chips, and dark chocolate chunks in mine! Every bite is packed with a full spectrum of chocolate! If you want those melted puddles, use dark chocolate chunks. Chips are made to keep their shape, so they won't melt like the chunks do.
Expert Tips & Storage
Yes, you can substitute half (½ cup) of the butter for shortening. This should yield slightly thicker cookies.
In an airtight container with a slice of bread at room temperature for up to 1 week. The bread will absorb moisture and keep the cookies soft and fresh!
They can also be stored in the freezer for up to 1 month.
Of course! I recommend making the dough, forming the cookie dough balls, and freezing those. When you're ready to bake them, take them out of the freezer and place them on the baking sheet while the oven preheats.
No, but you certainly can for even more flavorful cookies! The dough can be refrigerated for up to 2 days.
I have not tested this recipe with gluten free ingredients, but if you try this I'd love to hear how they turn out!
Did you try this recipe? Tag @brokenovenbaking on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ rating & comment below!
Classic Chocolate Chip Cookies
- Baking sheet
- Mixing bowls
- Measuring spoons
- Kitchen scale or measuring cups
- Stand mixer with paddle attachment, wooden spoon, or hand mixer
- Cookie scoop
- Cooling rack
- Parchment paper (optional)
- 3 cups (375 g) all-purpose flour weighed in grams or spooned and leveled
- 1 teaspoon (4 g) baking soda
- ¼ teaspoon (1 g) baking powder
- 1 teaspoon (6 g) salt
- 1 cup (227 g) unsalted butter room temperature
- 1½ cup (300 g) light brown sugar packed
- ½ cup (100 g) granulated sugar
- 2 large (2 large) eggs room temperature
- 1 tablespoon (14.79 ml) vanilla extract
- 2¼ cups (380 g) chocolate chips and/or chunks
- 2 tablespoons (36 g) coarse salt optional, for topping
- Preheat oven to 350°F and line baking sheet(s) with parchment paper (optional, for easier cleanup).
- Whisk together the flour, baking soda, baking powder and salt. Set aside.
- Cream together the butter and sugars on medium speed for 2 minutes, scraping the bowl sides as needed. Add the egg and then the vanilla, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the chocolate chips.
- Scoop balls of dough at least 2 inches apart onto parchment lined baking sheets (optional: add mini chocolate chips to the tops of the dough balls). The recipe should make about 16 large cookies or 24 smaller cookies.
- Bake at 350°F for 10-14 minutes or until the edges are lightly tan.
- Sprinkle coarse salt on top of the cookies (optional). After a few minutes, transfer them to a cooling rack. Enjoy!
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.