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    Broken Oven Baking » Recipes » Cookies

    Classic Chocolate Chip Cookies

    Published: Nov 8, 2020 · Modified: Apr 1, 2022 by Kayla Burton · This post may contain affiliate links · 24 Comments

    9.1K shares
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    Jump to Recipe

    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!

    A stack of chocolate chip cookies.
    Jump to:
    • What You Need to Make This Recipe
    • How to Make the Best Cookies
    • Expert Tips & Storage
    • More Tasty Recipes You'll Love
    • 📖 Recipe

    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

    Equipment:

    • Baking sheet
    • Mixing bowls
    • Stand mixer with paddle attachment, wooden spoon, or hand mixer
    • Measuring spoons
    • Whisk
    • Kitchen scale (recommended) or measuring cups
    • Parchment paper (optional)
    • Cookie scoop (small or large)
    • Cooling rack (optional)
    Classic chocolate chip cookie ingredients laid out and labeled.

    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.

    Mixing wet cookie ingredients in a bowl with a hand mixer.
    Pouring chocolate chips into cookie dough.
    Stirring chocolate chip cookie dough with a spatula.
    Scooping chocolate chip cookie dough onto a baking sheet.

    Expert Tips & Storage

    Can I make these with shortening?

    Yes, you can substitute half (½ cup) of the butter for shortening. This should yield slightly thicker cookies.

    How should I store these?

    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.

    Can I make these ahead of time?

    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.

    Do I have to chill the dough?

    No, but you certainly can for even more flavorful cookies! The dough can be refrigerated for up to 2 days.

    Can I make these gluten free?

    I have not tested this recipe with gluten free ingredients, but if you try this I'd love to hear how they turn out!

    A stack of chocolate chip cookies cut in half showing their melted chocolate centers.

    More Tasty Recipes You'll Love

    • Edible Chocolate Chip Cookie Dough
    • Mini Brownie Bites
    • Cinnamon Roll Donuts
    • Maple Pecan Cookies

    Did you try this recipe?
    Tag @brokenovenbaking on Instagram and leave a star review below!

    📖 Recipe

    Classic Chocolate Chip Cookies

    Kayla Burton
    These classic chocolate chip cookies are soft & chewy on the inside with a slight crunch on the outside. Every bite is packed with chocolate!
    5 from 22 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 22 mins
    Course Dessert
    Cuisine American
    Servings 16 cookies
    Calories 388 kcal

    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!

    Video

    Notes

    If you want less chocolatey cookies, use about 1½ cups of chips (255g) instead.
    Store in an airtight container with a slice of bread for up to 1 week or in the freezer for up to 1 month.
    To make ahead: make the dough, then form and freeze the dough balls. When you want to bake them, place them on a baking sheet while the oven preheats.
    The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 388kcalCarbohydrates: 55gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 60mgSodium: 1115mgPotassium: 66mgFiber: 1gSugar: 36gVitamin A: 403IUCalcium: 32mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. kye carver says

      April 20, 2022 at 4:01 pm

      5 stars
      These cookies are so delicious that I ate Three in a row. I will be making these again.

      Reply
      • Kayla says

        April 22, 2022 at 8:41 am

        I'm so happy to hear this!

        Reply
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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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