Desserts
Classic Chocolate Chip Cookies
Golden chocolate chip cookies with crisp edges, chewy centers, vanilla-brown-sugar flavor, and generous pockets of melted chocolate.
Inspired by Classic American drop cookies
Prep
20 min + chilling
Cook
10 min per batch
Serves
12 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 9 ingredients
- • 1 cup (226 grams) unsalted butter, softened
- • 3/4 cup (150 grams) packed light brown sugar
- • 1/2 cup (100 grams) granulated sugar
- • 2 large eggs, at room temperature
- • 2 teaspoons vanilla extract
- • 2 1/4 cups (270 grams) all-purpose flour
- • 1 teaspoon baking soda
- • 3/4 teaspoon kosher salt
- • 2 cups (340 grams) semisweet chocolate chips
View ingredient-by-ingredient match
- 1 cup (226 grams) unsalted butter, softenedMissing
- 3/4 cup (150 grams) packed light brown sugarMissing
- 1/2 cup (100 grams) granulated sugarMissing
- 2 large eggs, at room temperatureMissing
- 2 teaspoons vanilla extractMissing
- 2 1/4 cups (270 grams) all-purpose flourMissing
- 1 teaspoon baking sodaMissing
- 3/4 teaspoon kosher saltMissing
- 2 cups (340 grams) semisweet chocolate chipsMissing
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Method
Recipe notes
Softened butter should yield to a fingertip but not look shiny or melted. Chilling controls spread, and pulling the cookies while the centers still appear soft lets carryover heat create a chewy middle rather than a dry one.
Planning, storage, and serving
Storage and reheating
Keep fully cooled cookies airtight at room temperature for up to 5 days or freeze for up to 3 months. Refresh at 300°F for 3 to 4 minutes for warm centers.
Make-ahead tips
Refrigerate dough for up to 3 days, or freeze portioned dough balls for up to 3 months. Bake frozen dough at 375°F, adding 2 to 3 minutes without thawing.
What to serve with it
- - Cold milk
- - Fresh berries
- - Vanilla ice cream
Equipment needed
- - Electric mixer
- - Two light-colored sheet pans
- - 2-tablespoon cookie scoop and wire rack
Difficulty explained
The creaming method is beginner-friendly; correct butter temperature, a short chill, and avoiding overbaking produce the intended texture.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Granulated sugar plus molasses
For each cup, mix 1 cup granulated sugar with 1 tablespoon molasses.
Dark chocolate
Use the same weight of 60-70% dark chocolate.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Melted or very warm butter causes excessive spread and greasy edges; soften it until pliable but still opaque.
- Packing flour into measuring cups makes dry cookies; weigh 270 grams or spoon flour lightly into the cup and level it.
- Waiting for the centers to look fully browned overbakes the cookies because they continue setting on the hot pan.
Nutrition Context
- Cookies are a concentrated source of refined flour, sugar, butter, and chocolate, so the listed serving is two cookies.
- Dark chocolate or a modest nut substitution can change flavor and texture, but does not turn the cookies into a low-calorie food.
FAQ
Why did my cookies spread too much?
The butter may have been too warm, the dough insufficiently chilled, or the sheet pan hot. Chill 30 minutes and start each batch on a cool pan.
Why are my cookies cakey?
Too much flour or overbeaten eggs can make them puffy. Weigh the flour and mix only until combined after adding the dry ingredients.
Can I freeze the cookie dough?
Yes. Freeze scooped portions, then store airtight for up to 3 months and bake from frozen with 2 to 3 extra minutes.
How do I get chewy centers?
Use the full brown sugar amount, chill the dough, and remove the cookies when the centers are set at the edges but still look soft.
Can I use salted butter?
Yes. Use the same amount and reduce the added kosher salt to 1/4 teaspoon.
What sides pair best with this dish?
Cold milk, fresh berries, coffee, or a small scoop of vanilla ice cream all work with warm chocolate chip cookies.