Introduction

There’s something magical about the smell of freshly baked chocolate chip cookies drifting through the air—it’s a scent that feels like a warm hug. This Classic Chocolate Chip Cookie recipe is the one you’ll want to pass down for generations. Crispy on the edges, chewy in the middle, and bursting with pockets of gooey, melty chocolate, it’s the kind of treat that turns an ordinary day into a special occasion.

Whether you’re baking for a holiday, a school bake sale, or just because you need a little sweetness in your life, this recipe is timeless. And the best part? It’s simple enough for beginners, yet satisfying enough for seasoned bakers.

Why We Love This Recipe (and Why You Must Try It)

This recipe isn’t just about cookies—it’s about moments.

• Perfect Texture – The edges are crisp, the center stays soft and chewy, and the chocolate melts into a luscious swirl.
• Nostalgic Flavor – One bite brings back childhood memories of sneaking warm cookies off the cooling rack.
• Customizable – Love nuts? Add them. Prefer milk chocolate over dark? Go for it.
• Crowd Pleaser – They disappear faster than you can say “chocolate chip.”

If you’ve ever thought, “There are a million chocolate chip cookie recipes out there, why try this one?”—because this one gets the balance just right. The butter brings richness, the brown sugar adds depth, and the baking technique ensures you get that bakery-style chew. This isn’t just a cookie—it’s the gold standard.

Recipe Details

• Preparation Time: 15 minutes
• Chill Time (Optional but Recommended): 30 minutes
• Cooking Time: 10–12 minutes
• Total Time: 25–27 minutes (plus chilling if you choose)
• Servings: About 24 cookies
• Calories per Cookie: ~210 kcal

IngredientsDry Ingredients:

• 2 ¼ cups (280 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients:

• 1 cup (225 g) unsalted butter, softened
• ¾ cup (150 g) packed light brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract

Add-ins:

• 2 cups (340 g) semi-sweet chocolate chips
• Optional: 1 cup (100 g) chopped walnuts or pecans

Step-by-Step Preparation Method

Preheat the Oven – Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

1. Mix the Dry Ingredients – In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. Cream the Butter and Sugars – In a large mixing bowl (using a hand or stand mixer), beat the butter, brown sugar, and granulated sugar together until light and fluffy—about 2–3 minutes.
3. Add Eggs and Vanilla – Beat in the eggs one at a time, then add the vanilla extract. Mix until just combined.
4. Combine Dry and Wet Mixtures – Gradually add the dry ingredients into the wet ingredients. Mix on low speed until just incorporated—do not overmix.
5. Fold in Chocolate Chips – Using a spatula, gently fold in the chocolate chips (and nuts, if using).
6. Optional Chill Step – For thicker, bakery-style cookies, cover the dough and chill in the refrigerator for at least 30 minutes.
7. Scoop and Bake – Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake – Place in the preheated oven for 10–12 minutes, or until the edges are golden brown but the centers are still soft.
9. Cool and Enjoy – Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. (Or, if you can’t wait, eat one warm—pure heaven.)

Baker’s Tips

• Don’t Skip the Chill – Chilling the dough helps the flavors develop and prevents spreading.
• Room Temperature Butter – Soft but not melted butter creates the perfect creamed base.
• Underbake Slightly – They’ll continue to cook a bit after coming out of the oven, giving you that chewy texture.

Variations

• Double Chocolate – Replace ½ cup of flour with cocoa powder and use white chocolate chips.
• Salted Caramel – Add caramel bits and sprinkle cookies with sea salt before baking.
• Oatmeal Chocolate Chip – Replace 1 cup of flour with rolled oats for a heartier texture.
• Peanut Butter Twist – Swap out half the butter for peanut butter and use peanut butter chips.

Freezing and Storage

Storage:

• Store baked cookies in an airtight container at room temperature for up to 5 days.
• Keep them soft by adding a slice of bread to the container—it prevents them from drying out.

Freezing Dough:

• Scoop dough into balls and place them on a tray. Freeze until solid, then transfer to a freezer bag.
• Bake straight from frozen, adding 1–2 minutes to the baking time.

Freezing Baked Cookies:

• Cool completely, wrap individually in plastic wrap, and store in an airtight container for up to 3 months.

Special Equipment Needed

• Mixing bowls (one large, one medium)
• Hand mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Baking sheets
• Parchment paper or silicone baking mats
• Cooling rack

Frequently Asked Questions (FAQ)

Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce the added salt to ¼ teaspoon to balance flavors.

Q: Why did my cookies spread too much?
A: Your butter may have been too soft, or the dough wasn’t chilled. Chilling helps!

Q: Can I make them gluten-free?
A: Absolutely—swap the flour for a good-quality gluten-free baking blend.

Q: How do I get thicker cookies?
A: Chill the dough, scoop taller mounds, and slightly underbake them.

Conclusion

These Classic Chocolate Chip Cookies are more than just a sweet treat—they’re the ultimate comfort food. With the perfect balance of crispy edges and chewy centers, every bite is pure joy. Whether you stick to the classic or play around with fun variations, this is a recipe worth keeping in your back pocket for life. Bake a batch today and see why this is the cookie that never goes out of style.