I grew up watching a single bowl of cookie dough shrink as my family hovered over the counter while the oven warmed. These chocolate chip cookies are exactly that — familiar, comforting, and reliably impossible to resist. They bake up with slightly crisp edges, soft, chewy centers, and pockets of melted chocolate that make them worth the little bit of attention they require. Bake a batch for school lunches, an after-dinner treat, or a last-minute neighborhood drop-off; this recipe is forgiving, fast, and crowd-pleasing.

If you like trying time-saving techniques, you might enjoy the ideas in our viral recipe hacks roundup, which includes quick ways to speed up cookie prep.

Why you’ll love this dish

These cookies hit a sweet spot between bakery-style indulgence and home-kitchen simplicity. They:

Come together in one bowl with standard pantry ingredients.
Are adaptable — chewy or crispy based on how long you bake them.
Freeze wonderfully as dough or baked cookies for easy snacks.
Are kid-friendly and transport well for school, picnics, or parties.

A small blockade: if you’re feeding younger kids, be cautious about raw dough — see the FAQ on safe raw-dough tasting.

“Perfect balance of brown sugar chewiness and browned-butter flavor — a cookie you’ll make on repeat.” — a neighbor who borrowed the recipe and returned with empty Tupperware.

How this recipe comes together

Step-by-step overview before you start:

Cream butter and sugars until light — this gives lift and chew.
Add eggs and vanilla for flavor and structure.
Mix dry ingredients (flour, baking soda, salt) separately, then combine to avoid overworking gluten.
Fold in chocolate chips; chill dough briefly for thicker cookies (optional).
Portion dough, bake until edges are set and centers still look slightly soft — they’ll finish as they cool.

This high-level workflow helps you plan oven time, chilling, and whether to double the batch.

What you’ll need

2 1/4 cups (280 g) all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon fine salt
1 cup (226 g) unsalted butter, room temperature
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed light brown sugar
2 large eggs, room temperature (or use pasteurized eggs)
2 teaspoons pure vanilla extract
2 cups (340 g) semisweet chocolate chips (or chopped chocolate)
Optional: flaky sea salt for finishing

Substitutions & notes:

For chewier cookies, increase brown sugar by 2 tablespoons and reduce granulated sugar the same amount.
For gluten-free, swap an equal weight of a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
If you’re curious about dairy swaps or unexpected mix-ins, we’ve collected unconventional pairings in our cottage cheese and jello recipe ideas post — some techniques translate surprisingly well to cookies.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat.
Whisk the flour, baking soda, and salt in a bowl. Set aside.
In a large bowl, cream the butter with both sugars until pale and fluffy (about 2–3 minutes with a hand mixer, 4–5 by hand).
Add eggs one at a time, mixing until combined. Stir in vanilla.
Gradually add the dry ingredients to the wet, folding until just combined. Don’t overmix.
Fold in the chocolate chips evenly with a spatula.
Chill the dough 20–30 minutes for thicker cookies (optional). Use a cookie scoop to portion 1.5-tablespoon mounds about 2 inches apart on the sheet.
Bake 9–12 minutes, rotating the pan halfway through. Remove when edges are golden and centers look slightly underbaked.
Let cookies cool on the pan 5 minutes, then transfer to a wire rack to finish cooling. Sprinkle with flaky sea salt if desired.

Best ways to enjoy it

Serve warm with a glass of cold milk or a scoop of vanilla ice cream for an instant cookie-sundae. For parties, arrange on a platter with assorted cookies and label any variations. Crumble cooled cookies over yogurt or use as an ice-cream sandwich base. If you want a grown-up pairing, a cup of espresso or a robust, slightly sweet dessert wine complements the chocolate notes.

Storage and reheating tips

Room temperature: Store in an airtight container at room temperature up to 3–4 days.
Refrigeration: Keeps up to 1 week but can dry cookies out; bring to room temperature before serving.
Freezing: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. Cookie dough balls freeze well for 3 months; bake from frozen adding 1–2 minutes to bake time.
Reheating: Warm a cookie for 8–10 seconds in the microwave or 3–4 minutes at 300°F (150°C) in the oven to revive that just-baked texture. Food safety: avoid tasting large amounts of raw dough — raw eggs and untreated flour can carry pathogens. Use pasteurized eggs or heat-treated flour for safe raw-dough tasting.

Pro chef tips

Measure flour by weight when possible — it’s the most reliable way to get consistent texture.
Cream butter and sugar fully: it traps air for lift and creates a tender crumb.
Use a mix of chocolate chips and chopped chocolate for pockets of molten chocolate and texture variation.
Chill dough if your butter softens in a warm kitchen — colder dough spreads less and makes thicker cookies.
Underbake slightly for a chewy center; cookies continue to set as they cool.
For browned-butter flavor, brown the butter first, cool it to warm (not hot), then proceed — it adds depth without extra steps later.

Creative twists

Browned butter & sea salt: brown the butter for a nutty note and finish with flaky salt.
Double chocolate: replace 1/3 cup flour with Dutch-process cocoa for a fudgy cookie.
Oat crunch: add 1/2 cup old-fashioned oats and reduce flour by 1/2 cup for chew and texture.
Nutty swap: fold in 1 cup toasted pecans or walnuts.
Vegan option: use coconut oil or vegan butter, flax “eggs” (1 tablespoon ground flax + 3 tablespoons water per egg), and dairy-free chocolate.
Stuffed cookies: press a caramel square into the center before baking for gooey insides.

Helpful answers

Q: How long does this take from start to finish? A: Active time is about 15–20 minutes. With optional chilling and a single 10–12 minute bake, expect 40–60 minutes total.

Q: Can I make the dough ahead? A: Yes — refrigerate up to 48 hours for deeper flavor or freeze dough balls up to 3 months. Thaw in the fridge overnight before baking if frozen.

Q: How do I get crisp edges and a chewy center? A: Use a higher proportion of brown sugar to granulated sugar, slightly underbake, and bake at 350°F. Placing dough balls closer to room temperature (not icy) helps edges brown while centers remain soft.

Q: Is it safe to eat raw cookie dough? A: Not recommended due to raw eggs and raw flour. Use pasteurized eggs or heat-treated flour if you want to taste raw dough safely.

Q: Can I substitute margarine or shortening for butter? A: Butter gives the best flavor and browning. Shortening yields a softer, less flavored cookie. If using margarine, choose one with high fat content and expect changes in spread and flavor.

Q: How do I prevent cookies from spreading too much? A: Chill dough, avoid over-creaming butter and sugar, and ensure your baking sheets are cool and not thin — a heavy cookie sheet promotes even baking.

Conclusion

If you want to compare techniques or try another highly praised take on chocolate chip cookies, see The Best Chocolate Chip Cookie Recipe Ever – JoyFoodSunshine.

Classic Chocolate Chip Cookies

Author: amir_hassan
Total Time: 45 minutes
Yield: 24 cookies
Diet: Vegetarian

Print Recipe

Description

These classic chocolate chip cookies offer a perfect balance of chewy centers and crisp edges, making them a comforting and irresistible treat.

Ingredients

2 1/4 cups (280 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 cup (226 g) unsalted butter, room temperature
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed light brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 cups (340 g) semisweet chocolate chips
Optional: flaky sea salt for finishing

Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt; set aside.
In a large bowl, cream together the butter and sugars until pale and fluffy.
Add the eggs one at a time, mixing until combined, then stir in the vanilla.
Gradually add the dry ingredients to the wet ingredients, folding until just combined.
Fold in the chocolate chips evenly.
Chill the dough for 20–30 minutes for thicker cookies (optional).
Use a cookie scoop to portion dough mounds about 2 inches apart on the baking sheets.
Bake for 9–12 minutes until edges are golden and centers appear slightly underbaked.
Let cool on the pan for 5 minutes before transferring to a wire rack to finish cooling.

Notes

For chewier cookies, increase brown sugar and reduce granulated sugar by the same amount. Cookies can be stored at room temperature for up to 3–4 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American