Classic Chocolate Chip Cookies
Buttery, chewy cookies loaded with melted chocolate chips—the timeless American treat. Golden edges, soft centers, and ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 24
- Calories
- 210
- Protein
- 2g
Ingredients
- ½ pound unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 cups semi-sweet chocolate chips
Instructions
- 1
Preheat your oven to 375°F. Line two large baking sheets with parchment paper.
- 2
In a small bowl, whisk together 2.25 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt. Set aside — this combination ensures the cookies spread evenly and have a tender crumb.
- 3
In a large bowl, combine 8 ounces (1/2 pound) room-temperature unsalted butter, 0.75 cup granulated sugar, and 0.75 cup packed light brown sugar. Using an electric mixer on medium speed, beat for 2-3 minutes until the mixture is pale, fluffy, and lighter in color — this incorporates air that helps cookies rise.
- 4
Add 2 large eggs one at a time, beating well after each addition until fully incorporated. The mixture should look creamy and homogeneous. Then add 2 teaspoons vanilla extract and mix for another 30 seconds until combined.
- 5
Reduce the mixer speed to low and gradually add the flour mixture you prepared in step 2. Mix until just combined — stop as soon as you don't see streaks of flour. Overmixing develops gluten, which makes cookies tough instead of tender.
- 6
Remove the bowl from the mixer and fold in 2 cups semi-sweet chocolate chips using a rubber spatula or wooden spoon. Stir gently until the chips are evenly distributed throughout the dough.
- 7
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart — the cookies will spread as they bake. You should fit about 12 cookies per sheet.
- 8
Place one sheet in the preheated 375°F oven. Bake until the edges are golden brown but the centers still look slightly underbaked and soft, about 10-12 minutes. The cookies will firm up as they cool — this is what gives you that signature chewy center.
- 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. You'll see them continue to set slightly. Transfer them to a wire cooling rack using a thin spatula and let them cool for at least 15 minutes before serving — they'll be fragile while warm.
- 10
Repeat steps 7-9 with the remaining dough and your second baking sheet. Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tools you’ll need
- oven
- two large baking sheets
- parchment paper
- small mixing bowl
- whisk
- large mixing bowl
- electric mixer
- rubber spatula
- instant-read thermometer (optional, for monitoring oven temp)
- wire cooling rack
- thin metal spatula
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