Chocolate Chip Cookies
Classic American cookies with crisp golden edges and soft, chewy centers loaded with melted chocolate chips. These homemade cookies come together in under 30 minutes with simple pantry staples — perfect with a cold glass of milk.
For 24 servings
- prep · ~10 min
Preheat the oven and prepare baking sheets.
1.Preheat oven to 375°F (190°C).2.Line two baking sheets with parchment paper or leave ungreased. - mix · ~1 min
Combine the dry ingredients.
In a medium bowl, whisk together the flour, baking soda, and salt until evenly distributed. Set aside.
- mix · ~3 min
Cream the butter and sugars.
1.In a large bowl, beat softened butter with brown sugar and white sugar using an electric mixer on medium speed.2.Cream for 2-3 minutes until the mixture becomes light, pale, and fluffy.3.Scrape down the sides of the bowl with a spatula midway through.TIPProperly creamed butter and sugar creates air pockets that give cookies their tender texture. Don't rush this step. - mix · ~2 min
Beat in eggs and vanilla.
1.Add eggs one at a time, beating well after each addition until fully incorporated.2.Add vanilla extract and mix until just combined.TIPRoom-temperature eggs blend more smoothly and prevent the batter from curdling. - mix · ~1 min
Add dry ingredients to the wet mixture.
Gradually add the flour mixture to the butter mixture, mixing on low speed just until the flour disappears. Do not overmix — stop as soon as no dry streaks remain.
TIPOvermixing develops gluten and makes cookies tough. Stop the moment the flour is incorporated. - mix · ~1 min
Fold in the chocolate chips.
Add chocolate chips and gently fold them in with a spatula until evenly distributed throughout the dough.
- assemble · ~2 min
Scoop dough onto baking sheets.
1.Drop rounded tablespoons of dough onto the prepared baking sheets.2.Space cookies about 2 inches apart to allow room for spreading.TIPUse a cookie scoop for uniform size — even cookies bake evenly. - bake · ~11 min
Bake until golden at the edges.
Bake for 9 to 11 minutes, until the edges are golden brown but the centers still look slightly soft and underdone. The cookies will continue cooking on the hot baking sheet after you remove them from the oven.
TIPPull cookies out when the centers look slightly underbaked — they set as they cool, giving you that perfect chewy center. - rest · ~2 min
Cool on the baking sheet, then transfer to a rack.
1.Let cookies rest on the baking sheet for 2 minutes to firm up.2.Transfer to a wire cooling rack to cool completely.TIPMoving cookies too soon can cause them to break. Let them set briefly on the hot sheet first. - serve
Serve warm or store for later.
Enjoy cookies while still slightly warm for the best gooey chocolate experience. Store cooled cookies in an airtight container at room temperature for up to 5 days.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a cookie scoop to portion uniform dough balls for even baking.
- 2Chill the shaped dough for 30 minutes if you prefer thicker, less spread cookies.
- 3Press a few extra chocolate chips onto the dough balls just before baking for a prettier top.
- 4Pull the cookies from the oven when the edges are golden but the centers are still soft — carryover baking finishes them perfectly.
- 5Store baked cookies with a slice of bread to keep them soft for days.
- 6For consistently soft cookies, swap 1 tablespoon of milk for 1 tablespoon of the flour.
Adapt it for your goals.
Double-chocolate
Replace 1/4 cup of the flour with 1/4 cup unsweetened cocoa powder and use white or milk chocolate chips for a rich chocolate-on-chocolate cookie.
nutty crunchNutty-crunch
Fold in 1 cup of toasted chopped walnuts or pecans along with the chocolate chips for added texture and a nutty flavor.
salted caramelSalted-caramel
Press a soft caramel candy into the center of each dough ball before baking and sprinkle flaky sea salt on top right out of the oven.
gluten freeGluten-free
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend and add 1/2 tsp xanthan gum if the blend doesn't include it.
veganVegan
Use vegan butter sticks (like Earth Balance), 2 flax eggs (2 tbsp ground flax + 6 tbsp water), and dairy-free chocolate chips. Chill dough for 20 minutes before baking to prevent excess spread.
Why this is on our healthy list.
Source of Antioxidants
Semi-sweet chocolate chips contain flavonoids that may support heart health by improving blood flow and reducing inflammation.
Quick Energy Boost
The combination of simple carbohydrates from sugars and fats from butter provides fast-acting energy, ideal for an occasional treat or post-workout indulgence.
Contains Calcium and Phosphorus
Butter and chocolate chips supply small amounts of calcium and phosphorus, two minerals important for strong bones and teeth.
Made with Simple Pantry Ingredients
Unlike many store-bought cookies, this recipe uses no preservatives or artificial additives, giving you full control over what goes into your food.
Frequently asked questions
Flat cookies usually mean the butter was too soft or melted, the dough was not chilled, or too much sugar was used. Make sure butter is softened but still cool to the touch and chill the dough for 30 minutes if your kitchen is warm.
