Desserts

Classic Chocolate Chip Cookies

These classic chocolate chip cookies are warm, chewy, and golden at the edges with soft centers. They smell of vanilla and toasted sugar as they bake. Crisp edges give way to a tender crumb and pockets of melty chocolate in every bite. This recipe is simple and reliable — a go-to for weeknight baking, lunchboxes, or a comforting treat with a glass of milk. If you like other cookie ideas, try a related twist like this butterscotch chocolate chip variation for a sweet spin.

Recipe Information

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies
Difficulty Level: Easy

Nutrition Information

Calories per serving: 200 kcal (approximate)
Protein: 2 g
Carbohydrates: 24 g
Fat: 11 g
Fiber: 1 g
Sugar: 15 g
Sodium: 120 mg

Why Make This Classic Chocolate Chip Cookies

These cookies are a crowd-pleaser. You get crisp, golden edges and a soft, chewy center. The chocolate melts into small pools that pop with rich flavor. They bake fast and require common pantry ingredients. They work for snacks, parties, or when you want a cozy baking project that smells amazing.

How to Make Classic Chocolate Chip Cookies

Make them in four clear steps: prepare, mix, bake, and finish. Keep ingredients at room temperature and measure flour properly for the best texture. Use a cookie scoop for even sizes and bake until the edges set but the center still looks slightly soft — the cookies will continue to cook on the hot sheet.

Ingredients:

2 1/4 cups (280 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 cup (2 sticks / 225 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed brown sugar (light or dark)
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups (340 g) semisweet chocolate chips

Directions:

Step 1: Preparation

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats. Measure ingredients accurately. Soften butter at room temperature so it creams smoothly.

Step 2: Mixing

In a bowl, whisk the flour, baking soda, and salt. In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each. Stir in vanilla. Gradually add the dry ingredients and mix just until combined. Fold in the chocolate chips with a spatula.

Step 3: Cooking

Use a 1.5 tablespoon scoop (or two tablespoons) to drop dough onto the prepared sheets, spacing about 2 inches apart. Bake in the preheated oven for 9–11 minutes, until edges are golden brown and centers look slightly soft. Rotate the pans halfway through for even baking.

Step 4: Finishing

Let cookies cool on the baking sheet for 3–5 minutes to set. Transfer to a wire rack to cool completely. Serve warm for gooey chocolate or let cool fully for a firmer bite.

How to Serve Classic Chocolate Chip Cookies

Serve these cookies warm with cold milk, coffee, or tea. For a dessert plate, add vanilla ice cream and place a warm cookie on top for a simple cookie sundae. For parties, arrange on a platter with brownies and bars for variety. They also make a great sandwich cookie with a smear of softened buttercream or peanut butter between two cookies.

How to Store Classic Chocolate Chip Cookies

At room temperature: Keep in an airtight container for 3–5 days.
In the fridge: Store up to 1 week, tightly covered.
In the freezer: Freeze baked cookies in a sealed bag or container for up to 3 months. Thaw at room temperature or warm in a low oven for a few minutes.
Freeze dough: Scoop dough onto a tray and freeze until solid, then transfer to a bag for up to 3 months. Bake from frozen, adding 1–2 minutes to baking time.

Expert Tips for Perfect Classic Chocolate Chip Cookies

Use room-temperature butter and eggs for even mixing.
Measure flour by spooning into the cup and leveling off to avoid dry, dense cookies.
If you like chewier cookies, replace 1/4 cup of granulated sugar with brown sugar. Brown sugar adds moisture and depth.
For deeper flavor, brown the butter briefly, cool it, then use in place of softened butter.
Don’t overmix once you add flour — overmixing makes cookies tough.
To keep cookies soft, close the storage container with a slice of bread inside; it helps retain moisture.
Add a pinch of flaky sea salt on top right after baking for a sweet-salty finish.

Delicious Variations

Browned Butter & Sea Salt: Brown the butter, cool, use in recipe, and sprinkle flaky salt on top.
Nuts & Toffee: Fold in 1 cup chopped walnuts or pecans and 1/2 cup toffee bits.
Triple Chocolate: Use 2/3 cup semisweet chips, 2/3 cup milk chocolate chips, and 2/3 cup dark chocolate chunks.
Oatmeal Chocolate Chip: Replace 1/2 cup flour with 1/2 cup old-fashioned oats.
Vegan: Use vegan butter, a flax or chia "egg" (1 tbsp ground + 3 tbsp water), and dairy-free chocolate chips.

Frequently Asked Questions

Q: Why did my cookies spread too much?
A: Too-soft butter, too little flour, or a warm baking sheet can cause excess spread. Chill the dough for 15–30 minutes or add 2 tablespoons more flour if needed. Use room-temperature butter, not melted.

Q: How do I get soft, chewy cookies?
A: Use more brown sugar than white, bake until centers look slightly underdone, and avoid overbaking. Slightly underbaking helps keep the center chewy.

Q: Can I use melted butter instead of creaming?
A: You can, but melted butter produces flatter, denser cookies. If you prefer a soft chew, stick with creamed softened butter.

Q: Can I make these gluten-free?
A: Yes. Substitute a 1:1 gluten-free flour blend that includes xanthan gum. The texture may be slightly different; chill dough to help structure.

Q: How long can I freeze cookie dough and baked cookies?
A: Cookie dough scooped and frozen keeps up to 3 months. Baked cookies also freeze well for up to 3 months. Thaw at room temperature before serving.

Q: Can I double the recipe?
A: Yes. Double everything and bake on multiple sheets. Chill extra dough if your kitchen is warm to prevent spreading.

Q: Can I use darker brown sugar or coconut sugar?
A: Dark brown sugar adds a richer molasses note. Coconut sugar works but changes flavor and may produce a drier cookie; adjust with a teaspoon of molasses if desired.

Conclusion

These classic chocolate chip cookies are simple, comforting, and bake into warm, golden rounds filled with melty chocolate — a recipe you’ll return to again and again. For another beloved take on chocolate chip cookies and extra baking ideas, check out this closely related favorite: The Best Chocolate Chip Cookie Recipe Ever – JoyFoodSunshine. Enjoy baking, and don’t be afraid to tweak the recipe to make it your own.