Classic Chocolate Chip Cookies Recipe

Name: Classic Chocolate Chip Cookies
Prep time: 5 min
Cook time: 11 min
Total time: 16 min
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup butter (softened (2 sticks)); 3/4 cup white sugar; 3/4 cup dark brown sugar ((packed)); 1 teaspoon vanilla extract; 2 large eggs; 2 cups chocolate chips ((12oz))

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Your search for the best chocolate chip cookies ends here. These cookies were one of the first things I ever learned to bake, and after years of testing hundreds of recipes and techniques, this is the one I keep coming back to. It works every single time and makes cookies that people remember.

They are super easy to make and even easier to make in bulk. Freezer instructions are included, which means fresh cookies whenever the mood strikes!

If you love chocolate chip flavors in general, my bakery style Chocolate Chip Muffins use the same dependable base and are great for easy breakfasts.

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

A stack of chocolate chip cookies with a bite out of the top one.

Why you’ll love this

Classic flavor. The perfect combination of sweet and salty.
Easy to make. Simple ingredients and steps make this recipe beginner-friendly.
Adaptable. Add nuts, use different types of chocolate, or add a sprinkle of sea salt on top.
Freezer-friendly. Make a batch and freeze the dough for perfect cookies anytime.

Why are these cookies the best ever?

Using both white sugar and dark brown sugar gives these cookies the perfect texture. White sugar makes them a bit crispy, while brown sugar keeps them soft and chewy, with a hint of molasses flavor. Adding vanilla extract makes them smell and taste even better.

Making ahead and freezing

This is where it gets good, folks. I make these cookies in a full or double batch, but I bake only 1/3 (which is 12 cookies) of the recipe right away. I then freeze the cookie dough balls on a cookie sheet. When they’re frozen/hard – I just transfer them in a zip lock bag ready for when we “need” fresh cookies, but I don’t have time (or interest) in making them from scratch again.

Then – I pull out as many cookie dough balls that I need (I have totally used a toaster oven and made just 2 before). Voila!

If freezer-friendly baking is your thing, Chocolate Chip BreadChocolate Chip Bread is another good option that freezes beautifully.

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FAQs

Can I add nuts to the cookies?

Yes, you can add 1 cup of chopped nuts like walnuts or pecans to the dough.

Can I use different types of chocolate chips?

Yes, you can mix and match milk, dark, or white chocolate chips.

Can I make the cookie dough ahead of time?

Yes, you can refrigerate the dough for up to 48 hours before baking. This can also enhance the flavor.

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

A plate of freshly baked chocolate chip cookies.

Key Recipe Ingredients

Note: This highlights some ingredients. Full list is in the recipe card.

Flour. All-purpose white flour. Nothing fancy over here.
Baking soda. This is what makes the cookies rise!
Salt. I use kosher salt. Salt intensifies food’s other flavors. It’s not just for savory dishes!
Butter. I use salted butter, that is at room temperature. Softened butter is key for the right texture. Unsalted butter can be used, of course, I just never buy it for baking.
Sugar. Plain white sugar
Dark brown sugar. Make sure you pack this into your measuring cup! Can be substituted with light brown sugar.
Vanilla extract. You could use almond extract if you must! I like the vanilla with the chocolate chips though.
Eggs. Large eggs, make sure you add these separately and beat thoroughly between each one.
Chocolate chips. I use semi-sweet chocolate chips or milk chocolate chips. I like the mini sized ones. You can also use morsels or chocolate chunks. Just use your favorite chocolate type, or whatever you have on hand.

Top-down view of pre-measured baking ingredients in bowls: flour, baking soda, butter, white sugar, brown sugar, chocolate chips, vanilla, and eggs, arranged on a white surface with a striped cloth.

How to make this recipe

This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.

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Get prepped. Preheat the oven to 375°F, and prepare a baking sheet with parchment paper or silicone baking mats. Mix together the dry ingredients (flour, baking soda and salt) in bowl, set aside.

Cream the butter and sugar. Using a stand mixer fitted with the paddle attachment, or large bowl with a hand mixer, cream the butter, white sugar, brown sugar and vanilla until fluffy.

Add the eggs Add eggs, one at a time, beating after each egg.

A bowl with flour, baking soda, and salt mixed together on a counter surrounded by ingredients including butter, vanilla extract, chocolate chips, and a whisk. Text reads "Mix together the flour, baking soda and salt.

A mixing bowl with butter, brown sugar, white sugar, and vanilla is being creamed. Nearby are bowls with flour, chocolate chips, and two eggs. A striped cloth is partially visible. Text at the top reads: "Cream the butter, sugars and vanilla.

Add the flour and chocolate chips. Reduce speed, and gradually mix in the flour mixture. Scrape down the sides of the bowl as needed. Put the mixer on low speed, and stir in chocolate chips. You can also just fold in the chocolate chips with a spatula.

A mixing bowl with creamed ingredients and a stand mixer paddle attachment. A bowl of chocolate chips is in the background. A towel is placed underneath the bowl. Text reads, "Reduce speed and gradually add in the flour mixture.

A glass mixing bowl filled with cookie dough and chocolate chips. Beside the bowl are more chocolate chips in a small white bowl, a metal scoop, and a blue-striped cloth.

Scoop. Use a small cookie scoop, and scoop onto ungreased baking sheets – 2 inches apart. Don’t flatten!

Bake the cookies. Bake your cookies for 9 to 11 minutes or until golden brown.

A hand scoops chocolate chip cookie dough onto a baking sheet lined with parchment paper. The text at the top reads, "Scoop onto baking sheets.

A baking sheet with twelve chocolate chip cookies. Text reads "Bake 9-11 minutes, or until golden brown.

Remove the cookies from the oven, and cool

Remove from the oven and cool on baking sheets for 2 minutes, then remove the cookies to wire racks to cool. You can also add extra chocolate chips to the tops of the baked cookies (the heat will melt them into the cookie) to make them super pretty.

If freezing dough balls:

Follow the recipe though scooping the dough balls, then place the cookie sheets in the freezer until hard.

Place the cookie dough balls in a zipper bag, label it, and place back in the freezer until needed.

Chocolate chip cookie dough on a baking sheet being frozen

To cook – pull out the number of cookies you need, and put them (still frozen) onto a cookie sheet.

Bake at 350°F for 11-13 minutes, cool on the baking sheet for 2 minutes, then remove to wire racks and cool

Kylee’s Notes

Softened Butter. Make sure the butter is soft but not melted to achieve the right consistency.

Measuring Flour. Spoon the flour into the measuring cup and level it off with a knife for accurate measurement.

Mixing Dough. Do not overmix the dough once the flour is added to keep the cookies tender.

Bake one sheet at a time. If you MUST bake 2, space the racks apart, and rotate the cookie sheets half way through baking.

Use a cookie scoop for evenly sized cookies.

Switch out the chocolate chips for white chocolate, dark chocolate – or a mix of all three types!

Don’t flatten these cookies – just scoop and bake. Allow plenty of space between the cookies for spreading.

Storage

Store baked cookies in an airtight container at room temperature for up to 1 week.

Freezing instructions

Follow the recipe as written (or double the recipe), through to scooping the dough onto baking sheets. Place the cookie sheets in the freezer until the dough balls are hard.

Put the frozen dough balls into a ziplock bag, label it, and store in the freezer until needed.

To bake, place the frozen dough balls on a cookie sheet and bake at 350°F for 11-13 minutes. Cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.

Troubleshooting Guide

Cookies spread too much. The butter may have been too warm or the dough wasn’t chilled. If your kitchen is warm, chilling the dough for about 30 minutes helps the cookies hold their shape.
Cookies didn’t spread enough. This usually means there was too much flour. Spoon and level the flour instead of packing it into the measuring cup to keep the dough from being too stiff.
Cookies are too crisp. They likely baked a little too long. Pull them from the oven when the edges are set but the centers still look slightly soft, since they firm up as they cool.
Cookies are too soft or underbaked. If the centers seem doughy after cooling, bake the next batch for 1 to 2 minutes longer. Small timing adjustments make a big difference.
Chocolate chips melting into the dough. The dough may have been too warm going into the oven. Chilling the dough helps the chocolate stay more evenly distributed.
Cookies baking unevenly. Rotate the baking sheet halfway through baking and use the middle oven rack for the most consistent results.

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Update: This recipe was originally published in July of 2015. It was updated and republished in July of 2024.

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee

5 from 17 votes (1 rating without comment)

17 Comments

Toniee says:

at

My family saw that I was baking cookies from scratch and Oh ohh?. Well Your chocolate chip cookie recipe is AMAZING .
Thanks. Truly no one would’ve believed I made them if they didn’t see for themselves.
Jennifer Stewart says:

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We love chocolate chip cookies, these look delicious.

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