Name: Classic Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2¼ cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1 cup unsalted butter, softened; ¾ cup brown sugar, packed; ½ cup granulated sugar; 2 large eggs; 2 tsp pure vanilla extract; 2 cups semisweet chocolate chips or chunks; Optional: flaky sea salt for sprinkling

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These Classic Chocolate Chip Cookies are everything I want in a homemade treat—soft, chewy, golden-edged, and packed with melty chocolate in every bite. When that cookie craving hits, I reach for this foolproof recipe. Whether I’m baking for dessert, a party, or just because, these cookies always bring warm, buttery joy fresh from the oven.

Why You’ll Love This Recipe

I love how this cookie recipe strikes the perfect balance between crispy and chewy. The edges bake up golden and lightly crisp, while the centers stay soft and gooey. The flavor is rich and buttery, with just the right sweetness. I can make the dough in minutes, and with optional chilling, I get even thicker cookies. Plus, the recipe is easy to customize with mix-ins like nuts or caramel.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
2 cups semisweet chocolate chips or chunks
Optional: flaky sea salt for sprinkling

Directions

Preheat and Prep
I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper.
Mix Dry Ingredients
In a medium bowl, I whisk together the flour, baking soda, and salt.
Cream Butter and Sugars
In a large bowl, I beat the softened butter with the brown and white sugars until the mixture is light and fluffy, about 2 to 3 minutes.
Add Eggs and Vanilla
I add the eggs one at a time, beating well after each, then stir in the vanilla extract.
Combine Wet and Dry
I gradually add the dry ingredients to the butter mixture, stirring until just combined.
Add Chocolate
I fold in the chocolate chips or chunks until evenly distributed.
Scoop and Chill (Optional)
I scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, I chill the dough balls in the fridge for about 30 minutes before baking.
Bake
I bake the cookies for 10 to 12 minutes, just until the edges are golden and the centers are soft. After baking, I let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

Yield: About 24 cookies
Prep Time: 15 minutes
Chilling Time: 30 minutes (optional)
Cook Time: 10–12 minutes
Total Time: 25–30 minutes (plus chilling)

Variations

Here are a few fun ways I like to customize this classic:

Melty center: I press extra chocolate chunks on top of the dough balls before baking for that bakery-style finish.
Crunchy edge: I bake the cookies 1–2 minutes longer for a crispier bite.
Nutty twist: I mix in ½ cup chopped walnuts or pecans for added crunch.
Caramel swirl: I fold in caramel bits or a spoonful of dulce de leche for a rich, sweet swirl.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze the dough balls or baked cookies. When I want a fresh cookie, I reheat it for 10–15 seconds in the microwave for that warm, melty texture. The dough also freezes beautifully and can be baked straight from frozen—just add an extra minute or two to the bake time.

FAQs

Can I make the dough ahead of time?

Yes, I often prep the dough the night before and chill it overnight. This helps the flavors develop and gives me thicker cookies.

Can I freeze the dough?

Absolutely. I scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. They bake up great straight from the freezer.

What’s the best way to get gooey centers?

I bake the cookies just until the edges are golden and the centers still look soft. I let them finish setting as they cool on the baking sheet.

Can I use other types of chocolate?

Yes, I mix things up with milk chocolate, dark chocolate, or even white chocolate chips. Chopped chocolate bars give great texture too.

Why chill the dough?

Chilling helps prevent the cookies from spreading too much and gives a thicker, chewier texture. I do it when I have the time, but the cookies are still great without it.

Conclusion

These Classic Chocolate Chip Cookies are the ultimate homemade indulgence. With a buttery base, crisp edges, and gooey chocolate in every bite, they hit the sweet spot every time. I keep the ingredients on hand so I’m always ready when the cookie craving strikes—because nothing beats warm cookies straight from the oven.