Classic Chocolate Chip Cookies
These are the chocolate chip cookies that smell like childhood and taste like home. They’re crispy around the edges, chewy in the center, and loaded with melty chocolate chips.
You’ll want to make these because they’re reliable, delicious, and use ingredients you probably already have. Plus, they freeze beautifully for whenever you need a cookie fix.
Why Room Temperature Butter Makes All the Difference
Room temperature butter creams properly with sugar, creating tiny air pockets that give your cookies the right texture. Cold butter won’t mix well and will make dense cookies. Hot or melted butter creates flat, greasy cookies.
Properly softened butter should give slightly when you press it but still hold its shape. If you forgot to take it out early, cut it into small cubes and it’ll soften in about 15 minutes.
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How to Get Consistent Cookie Size and Shape
Use a cookie scoop or measuring spoon to portion the dough – this ensures even baking and professional-looking results. A 1.5-tablespoon scoop gives you bakery-sized cookies.
Space cookies about 2 inches apart on the baking sheet. They’ll spread as they bake, and crowded cookies will run into each other. Don’t flatten the dough balls – they’ll spread naturally and create that classic dome shape with crispy edges.
Classic Chocolate Chip Cookies
Ingredients
Equipment Needed
- Large mixing bowl
- Electric mixer (hand or stand)
- 2 large baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or tablespoon
Instructions
- Prepare oven: Preheat oven to 375°F. Line two large baking sheets with parchment paper or silicone mats.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large bowl, cream together room temperature butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract. Mix until well combined.
- Combine flour and chips: Gradually mix in the flour mixture on low speed until just combined. Don’t overmix. Fold in chocolate chips with a wooden spoon or spatula.
- Portion dough: Drop rounded 1.5-tablespoon portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake cookies: Bake for 9-11 minutes until edges are golden brown but centers still look slightly underbaked. Cookies will look puffy and soft in the center when done. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts
Per Serving (1 cookie)
