Name: The Best Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 1 teaspoon vanilla extract; 2 large eggs; 2 cups semisweet chocolate chips

Crispy on the edges, chewy in the center, and packed with gooey chocolate chips—these classic cookies are everything I look for in the perfect sweet treat. Whether it’s for a cozy night in, a bake sale, or just to satisfy my sweet tooth, this recipe never fails to deliver.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups semisweet chocolate chips

Directions

I preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.

In a medium bowl, I whisk together the flour, baking soda, and salt, then set it aside.

In a large bowl, I beat the butter, granulated sugar, brown sugar, and vanilla until the mixture is creamy.

I add the eggs one at a time, mixing well after each one.

Gradually, I beat in the flour mixture until just combined, then stir in the chocolate chips.

I drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

I bake for 9–11 minutes, just until the edges turn golden brown and the centers remain soft.

I let them cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

Servings and timing

Servings: Makes about 36 cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: Approximately 200 kcal per cookie

Variations

When I want to change things up, I mix in chopped walnuts or pecans for some added crunch. I’ve also swapped out the semisweet chocolate chips for dark chocolate chunks or white chocolate for a different flavor profile. For a salty-sweet twist, I sometimes sprinkle a little sea salt on top of the dough before baking.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer, then transfer them to a freezer bag. When I want to reheat, I pop one in the microwave for about 10–15 seconds to bring back that freshly baked warmth.

FAQs

How do I make the cookies chewier?

I find that using more brown sugar than white sugar and slightly underbaking the cookies helps keep them extra chewy in the center.

Can I refrigerate the dough before baking?

Yes, I often chill the dough for 30 minutes to an hour. It helps prevent spreading and enhances the flavor.

Can I freeze the cookie dough?

Absolutely. I scoop the dough onto a tray, freeze until solid, and then transfer the dough balls to a freezer bag. I bake them straight from frozen, adding an extra 1–2 minutes.

Why did my cookies come out flat?

If that happens to me, it’s usually because the butter was too soft or melted. I make sure it’s just softened and not runny. Chilling the dough also helps with this.

Can I make these gluten-free?

Yes, I substitute the all-purpose flour with a 1:1 gluten-free baking flour. The texture might be slightly different, but they still turn out delicious.

Conclusion

These chocolate chip cookies are my go-to when I need something comforting, classic, and incredibly satisfying. With their golden edges and melty centers, they’re just what I need to make any day a little sweeter. Whether I’m baking for friends or just for myself, this recipe always hits the mark.

Recipe:

The Best Chocolate Chip Cookies

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Author: Sophia
Total Time: 25 minutes
Yield: 36 cookies
Diet: Vegetarian

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Description

Crispy on the edges, chewy in the center, and packed with gooey chocolate chips—these classic cookies are the ultimate comfort treat, perfect for any occasion.