You can never go wrong with classic chocolate chip cookies! These treats are soft and chewy on the inside with a slight crunch on the outside! Every bite is chock-full of melty chocolate! They're my go-to bake when I'm craving something easy and sweet! You can make and freeze them for later, enjoy them right away, or both!
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What You Need to Make This Recipe
Ingredients:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Unsalted Butter
- Light brown sugar
- Granulated sugar
- Large eggs
- Vanilla extract
- Chocolate chips or chunks
How to Make the Best 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.
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!
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Classic Chocolate Chip Cookies
Equipment
- Baking sheet
- Mixing bowls
- Measuring spoons
- Kitchen scale or measuring cups
- Whisk
- Stand mixer with paddle attachment, wooden spoon, or hand mixer
- Cookie scoop
- Cooling rack
- Parchment paper (optional)
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter room temperature
- 1½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2¼ cups chocolate chips and/or chunks
- 2 tablespoons coarse salt optional, for topping
Instructions
- 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!
H. B. says
Hands down the best cookies I’ve ever made! Very easy recipe but the results were unreal. Ripples of caramel-y crust paired with gobs of chocolate (highly recommend using chocolate chunks), sprinkled with flaky sea salt for an unexpected crunch for balance. Will be making on repeat!
Kayla says
I'm so glad you liked them!! The chocolate chunks and salt are game changers!
Cheryl Richardson says
Best CCC EVER!! I have made 3 batches, each one better than the previous. I've added nuts, butterscotch chips. Delicious! Perfect, easy to make cookies! Thanks for sharing!!
Kayla says
This comment was the best start to my day!! Thank you so much Cheryl, I'm very happy to hear that you're enjoying this recipe! I just ate a few the past couple days that I had stashed in my freezer a while back 😄
brittany says
to make them last longer you can store them in the freezer… i just wanted to clarify you mean to store the dough in the freezer, or the already baked cookies?
Kayla says
Hi Brittany! You can do both, I usually store the baked cookies in the freezer but if you freeze the dough I recommend storing them as pre-rolled dough balls so you can just plop them on your cookie sheet and bake them right away!
brittany says
i made a batch they are very yummy thank you so much♡
Kayla says
Yay I'm glad you liked them! 🤗
Mrs. J. says
I highly recommend this cookie recipe. It’s literally the best in my opinion. I’ve tried other websites but somehow my cookies would end up flat and more bread-like. But this, I consider the holy grail because it’s consistent. Never out of the 5 times I’ve used this recipe has it come out wrong!
Kayla says
I am so happy to hear this!! Thank you, Mrs. J!
Phyllis says
I don’t know what I did wrong but they did nit spread at all. I got some real dunkers.
Kayla says
Hi Phyllis, I'm sorry to hear that! This could've been caused by a measurement error, potentially with the flour. Did you weigh or spoon & level it?
Rita DeFelice says
Can I use Dark brown sugar instead of light brown? If I do, what would be the difference in the cookie? Thanks so much. Rita
Kayla says
Hi Rita! Yes, dark brown sugar can be used in place of the light brown sugar. Since the dark brown sugar contains more molasses they may have enhanced flavor and a darker appearance.
Bella says
Amazing recipe! My 7 year old loves making these with me!
Our dough has been refrigerated for 4 days now, is it still good? We used all freshly bought ingredients
Kayla says
Hi Bella! I love that you two are bonding over this recipe and enjoying it! I personally would think it's still good to use, but here's the USDA recommendations 🙂 https://ask.usda.gov/s/article/What-is-the-shelf-life-of-cookie-dough
Michaela says
I made this recipe gluten free and let me tell you, I have never saved a recipe so quickly. These turned out so incredible. I subbed out Namaste brand all purpose gluten free flour, purchased at many retailers including Costco. So so delicious!
Kayla says
Hi Michaela! Reading your comment made my day 🙂 I love that they worked out with gluten free flour, thank you so much for trying this and sharing the results!
Marva Monroe-Conwell says
These cookies were a huge hit at Family Weekend Vacation for both the kids and adults. The thing I loved the most is that the recipe didn't require any extra fussy prep. They will be a staple treat in our family from now on.
Kayla says
This makes me so happy!! Thank you, Marva!
Suzanne says
Classic. Simple. Perfect.
Kayla says
Thank you, Suzanne!
kye carver says
These cookies are so delicious that I ate Three in a row. I will be making these again.
Kayla says
I'm so happy to hear this!