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Classic Chocolate Chip Cookies

Updated on 4 min read

Soft, chewy, and packed with melty chocolate chips — these classic cookies are a crowd-pleasing favorite that you can whip up in under an hour.

🍽️ Recipe Overview

  • Prep Time: 15 minutes
  • Cook Time: 10–12 minutes
  • Total Time: 30 minutes (plus optional chill time)
  • Yield: 36 cookies
  • Dietary Tags: Vegetarian, Nut-Free

🧾 Ingredients Checklist

  • Unsalted butter, softened
  • Granulated sugar
  • Brown sugar (light or dark)
  • Large eggs
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips

👩‍🍳 Instructions

  1. Preheat Oven
    Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. Cream the Butter and Sugars
    In a large mixing bowl, beat together:
    • 1 cup (2 sticks) unsalted butter, softened
    • 3/4 cup granulated sugar
    • 3/4 cup brown sugar
      Beat until light and fluffy (about 2–3 minutes).
  3. Add Eggs and Vanilla
    Add:
    • 2 large eggs
    • 2 tsp vanilla extract
      Beat until fully combined.
  4. Combine Dry Ingredients
    In a separate bowl, whisk together:
    • 3 cups all-purpose flour
    • 1 tsp baking soda
    • 1/2 tsp salt
  5. Mix Dry Into Wet
    Gradually add the dry ingredients to the wet mixture. Mix until just combined — do not overmix.
  6. Fold in Chocolate Chips
    Stir in:
    • 2 cups semi-sweet chocolate chips
  7. Scoop and Roll
    Use a cookie scoop or tablespoon to portion dough into balls (about 1.5 tbsp each). Roll gently into balls and place them on the prepared baking sheet, spaced 2 inches apart.
  8. Bake
    Bake in the preheated oven for 10–12 minutes, until edges are lightly golden and centers still look slightly soft.
  9. Cool
    Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

📝 Recipe Notes

  • For thicker cookies, chill the dough for 30 minutes before baking.
  • These cookies are naturally nut-free.
  • Want crispier cookies? Bake a minute or two longer.

📷 Step-by-Step Guide with Photos

Step 1: Creaming Butter and Sugars

Your butter should be soft but not melted. Beat until the mixture looks pale and fluffy.

Tip: Room-temperature butter is key for texture.

Step 2: Mixing in Eggs and Vanilla

Add eggs one at a time for even mixing. Vanilla enhances the overall flavor.

Step 3: Dry Ingredient Mix

Make sure to whisk dry ingredients to evenly distribute baking soda and salt.

Step 4: Folding in Chocolate Chips

Use a spatula to fold — this keeps the dough from getting tough.

Tip: Mix in a handful of chopped dark chocolate for more depth.

🥄 Ingredient Details & Substitutions

  • Butter: Use unsalted so you can control the salt. Substitute with vegan butter for dairy-free.
  • Brown Sugar: Light gives mild flavor, dark adds richness.
  • Flour: All-purpose works best. You can use 1:1 gluten-free flour blends for GF version.
  • Chocolate Chips: Use semi-sweet for classic flavor. Dark, milk, or even white chocolate are great options.

🛠 Equipment Notes

  • No mixer? Use a wooden spoon and elbow grease.
  • Don’t have parchment? Grease your baking tray with butter or use silicone mats.

🔄 Variations & Serving Ideas

Flavor Add-Ins

  • 1 tsp cinnamon + 1/2 cup chopped walnuts = spiced nutty twist
  • 1/2 cup peanut butter swirled into dough = peanut butter chocolate chip cookies

Dietary Options

  • Vegan: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and vegan butter.
  • Gluten-Free: Use a cup-for-cup gluten-free flour blend like Bob’s Red Mill 1-to-1.

Serving Suggestions

  • Serve warm with a glass of milk or scoop of vanilla ice cream.
  • Add a sprinkle of flaky sea salt on top before baking for a gourmet touch.

🧊 Storage & Make-Ahead

  • Room Temperature: Store in an airtight container up to 4 days.
  • Freezer (Dough): Freeze pre-scooped dough balls on a tray, then transfer to bags. Bake from frozen at 350°F for 12–14 minutes.
  • Freezer (Baked): Freeze baked cookies in airtight bags up to 3 months.
  • Reheating: Warm cookies in microwave for 10–15 seconds to restore softness.

Note: Cookies may soften over time due to brown sugar moisture — still delicious!

🧮 Nutrition Information (Per Cookie)

  • Calories: 180 kcal
  • Fat: 9g
  • Carbs: 24g
  • Sugar: 15g
  • Protein: 2g
  • Fiber: 1g

Allergens: Dairy, Egg, Gluten (Wheat)
Dietary Notes: Vegetarian, Nut-Free

❓ Frequently Asked Questions (FAQs)

Q: Can I make these ahead of time?
Yes! Chill the dough for up to 48 hours or freeze it in balls for months.

Q: Can I use salted butter?
Yes, just reduce added salt to 1/4 tsp.

Q: Why are my cookies flat?
Butter may have been too warm, or dough wasn’t chilled. Try refrigerating the dough for 30 minutes.

Q: Can I halve the recipe?
Absolutely. Just divide all ingredients by two — works great.

💬 Behind the Recipe

This cookie recipe came from years of experimenting to perfect the soft-center, golden-edge texture I love most. The photo above shows a batch I made during a late-night baking spree for a friend’s birthday — and yes, they were gone before sunrise. If you’re looking for a classic, go-to cookie recipe, this is it.

💡 Now You Try!

If you make this recipe, I’d love to hear how it turned out! Leave a comment below, share a photo, or tag your cookie masterpiece on social media.

Happy baking!

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