Classic Chocolate Chip Cookies

5 from 87 votes

These classic chocolate chip cookies are soft & chewy on the inside with a slight crunch on the outside. Every bite is packed with chocolate!

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 388kcal

Author: Kayla Burton

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 (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) flaky 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.
3 cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon baking powder, 1 teaspoon salt
Cream together the butter and sugars on medium speed for 2 minutes, scraping the bowl sides as needed.
1 cup unsalted butter, 1½ cup light brown sugar, ½ cup granulated sugar
Add the eggs and vanilla extract to the butter+sugars, mixing well after each addition.
2 large eggs, 1 tablespoon vanilla extract
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Gently fold in the chocolate chips.
2¼ cups chocolate chips and/or chunks
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 flaky salt on top of the cookies (optional). After a few minutes, transfer them to a cooling rack. Enjoy!
2 tablespoons flaky salt

Notes

If you want less chocolatey cookies, use about 1½ cups of chips (255g) instead.

1 cup of butter is typically equal to 2 sticks in the U.S. but please double check your packaging.

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.

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