Classic Chocolate Chip Cookies
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Classic chocolate chip cookies never go out of style, and this recipe produces the gold standard: crispy edges, chewy centers, and pockets of melted chocolate in every bite. The formula is the one most great recipes share — softened butter creamed with both brown and white sugar for balanced sweetness and chew, two eggs for richness, and a full two teaspoons of vanilla to amplify everything.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups chocolate chips
- Flaky sea salt for topping (optional)
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper
- Whisk flour, baking soda, and salt in medium bowl; set aside
- Beat softened butter and both sugars until light and fluffy, about 3 minutes
- Add eggs one at a time, beating after each addition
- Mix in vanilla extract
- Gradually stir in flour mixture until just combined
- Fold in chocolate chips
- Drop rounded tablespoons onto prepared baking sheets, spacing 2 inches apart
- Sprinkle tops lightly with flaky sea salt if desired
- Bake 9-11 minutes until edges are set and golden but centers look slightly underdone
- Remove from oven and let cool on pan 5 minutes — they firm up as they cool
- Transfer to wire rack
Notes
Room temperature butter is essential — cold butter won't cream properly and warm butter makes the cookies spread too thin. Chilling the dough for 30-60 minutes before baking gives a thicker cookie with more concentrated flavor.
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