Nothing beats the nostalgic taste of warm, gooey chocolate chip cookies fresh out of the oven. This recipe delivers everything I love in a cookie: A perfectly soft center, golden edges, and generous bursts of melty chocolate in every bite. It’s simple, classic, and always a crowd-pleaser.
Why You’ll Love This Recipe
I always come back to this recipe because it strikes the perfect balance between chewy and crispy. The combination of brown and white sugars gives the cookies depth and a hint of caramel flavor, while the high butter ratio makes them rich and indulgent. I also love how quick they are to make—just 25 minutes from start to finish. Whether it’s for a last-minute dessert or a sweet snack, these cookies never disappoint.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups semi-sweet chocolate chips
Directions
Step 1: Preheat The Oven I set my oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2: Cream The Butter And Sugars In a large bowl, I beat the softened butter, granulated sugar, and brown sugar until light and fluffy, which takes about 2–3 minutes.
Step 3: Add Eggs And Vanilla I add the eggs one at a time, mixing each in completely before adding the next. Then I stir in the vanilla extract.
Step 4: Combine Dry Ingredients In a separate bowl, I whisk together the flour, baking soda, baking powder, and salt. I gradually mix this into the wet ingredients until just combined, being careful not to overmix.
Step 5: Add Chocolate Chips Using a spatula, I fold in the chocolate chips evenly so every bite has plenty of chocolate.
Step 6: Shape And Bake I scoop out dough in 2-tablespoon portions and space them about 2 inches apart on the prepared baking sheets. I bake them for 8–10 minutes until the edges turn golden but the centers are still soft.
Step 7: Cool And Enjoy I let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Servings And Timing
Servings: Makes 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Variations
I like playing around with this base recipe to make it my own. Sometimes I mix in chopped walnuts or pecans for added crunch. I’ve also swapped the semi-sweet chips for white chocolate or dark chocolate chunks when I want a different flavor profile. A sprinkle of flaky sea salt on top before baking adds a gourmet touch I really enjoy.
Storage/Reheating
Once cooled, I store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a zip-top bag for up to 3 months. When I want one warm, I pop it in the microwave for 10–15 seconds and it tastes freshly baked.
FAQs
Can I Use Salted Butter Instead Of Unsalted?
Yes, I can use salted butter, but I usually reduce the added salt in the recipe slightly to balance the flavors.
How Do These Cookies Do At High Altitudes?
At higher altitudes, I usually decrease the sugar slightly and increase the flour a bit to prevent spreading. Baking time may also vary slightly.
Can I Chill The Dough Before Baking?
Absolutely. Chilling the dough for 30 minutes to an hour helps control spreading and intensifies the flavors. I do this when I have extra time.
Can I Make Smaller Or Larger Cookies?
Yes, I often adjust the cookie size depending on the occasion. Just remember to reduce or increase the baking time accordingly.
Can I Use Different Types Of Chocolate?
Definitely. I sometimes mix milk chocolate, dark chocolate, or even butterscotch chips into the dough. It’s a great way to customize the flavor.
Conclusion
This chocolate chip cookie recipe is my go-to for a reason—it’s quick, reliable, and produces cookies that everyone loves. Whether I’m baking for a party, a gift, or just a personal treat, these cookies always come out perfectly. Once I try this recipe, I won’t need another.
These chocolate chip cookies are the ultimate classic treat—soft in the center, crispy around the edges, and loaded with melty semi-sweet chocolate chips. Quick and easy to make, they’re perfect for any occasion and guaranteed to please a crowd.
Total Time:25 minutes
Yield:24 cookies
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups semi-sweet chocolate chips
Instructions
Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
Cream butter, granulated sugar, and brown sugar in a large bowl for 2–3 minutes until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to wet ingredients, mixing until just combined.
Fold in chocolate chips evenly using a spatula.
Scoop 2-tablespoon portions of dough onto baking sheets, spacing them 2 inches apart.
Bake for 8–10 minutes, or until edges are golden and centers are soft.
Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Add chopped walnuts or pecans for crunch.
Use white or dark chocolate for variation.
Chilling the dough enhances flavor and reduces spreading.
Sprinkle with flaky sea salt before baking for a gourmet twist.
Cookies can be frozen for up to 3 months; reheat in microwave for 10–15 seconds.
