Cookies & Bars
Classic Chocolate Chip Cookies
The best homemade chocolate chip cookies — crispy edges, chewy centers, and loaded with chocolate chips. A timeless recipe ready in 25 minutes.
The Recipe I Stopped Searching After
After years of tweaking and testing, this is the chocolate chip cookie recipe that made me stop looking. It is the accumulation of small, deliberate decisions — the equal ratio of brown sugar to white, the moment you pull the sheet from the oven, the temperature of the butter — that together produce a cookie with crispy edges, an impossibly chewy center, and pools of melted chocolate that stretch when you pull it apart.
Baker’s Tips
- Butter temperature is everything — it should be softened to about 65 to 68 degrees F, leaving a clean indent when pressed but never greasy or melted. Never microwave it.
- Stop mixing as soon as the flour is incorporated — overmixing develops gluten and turns tender cookies into tough, bready pucks.
- Pull the cookies from the oven when they still look slightly underdone and puffy in the center — they continue baking on the hot sheet and firm up perfectly as they cool.
- Chill the dough for at least 30 minutes (overnight is even better) for thicker, chewier cookies with a deeper butterscotch flavor.
Variations
- Browned Butter: Melt butter until golden amber and nutty, then cool and re-solidify before creaming — it adds an incredible toffee-like depth.
- Dark Chocolate and Sea Salt: Swap semi-sweet chips for chopped 70% bittersweet chocolate and sprinkle flaky Maldon salt on top right out of the oven.
- Espresso Chocolate Chip: Dissolve 1 tablespoon of instant espresso powder into the vanilla before adding — it amplifies the chocolate flavor beautifully.
For a denser, fudgier chocolate fix, try my double chocolate brownies.
Ingredients
Instructions
- 1
Cream butter and sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 3-4 minutes until light, fluffy, and noticeably lighter in color. Scrape down the sides of the bowl as needed.
- 2
Add eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until fully incorporated. The mixture should be smooth and creamy.
- 3
Mix dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture in two additions, mixing on low speed until just combined after each. Stop as soon as no dry streaks remain — overmixing makes tough cookies.
- 4
Fold in chocolate chips
Using a rubber spatula, fold in the chocolate chips (and walnuts if using) until evenly distributed throughout the dough.
- 5
Chill the dough (optional but recommended)
For thicker, chewier cookies, cover the bowl with plastic wrap and refrigerate for 30 minutes to 24 hours. This step is optional but makes a noticeable difference in texture and flavor.
- 6
Bake
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Drop rounded tablespoons of dough about 2 inches apart. Bake for 9-11 minutes until the edges are golden brown but the centers still look slightly underdone and puffy.
- 7
Cool
Let cookies cool on the baking sheet for 5 minutes — they'll continue to set from residual heat. Then transfer to a wire rack to cool completely. Or eat them warm, because life is short.
Nutrition Information
Per serving (serves 36). Values are approximate.
| Calories | 195 calories |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Carbohydrates | 25g |
| Sugar | 16g |
| Protein | 2g |
| Sodium | 130mg |
| Fiber | 1g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
Never Miss a Sweet Recipe
Join 5,000+ home bakers and get new recipes straight to your inbox.
Frequently Asked Questions
Why chill chocolate chip cookie dough?
Chilling solidifies the butter, which means the cookies spread less during baking — giving you thicker, chewier cookies. It also lets the flour fully hydrate and the flavors develop. Even 30 minutes makes a difference, but overnight is ideal.
Why are my cookies flat?
Flat cookies usually mean the butter was too warm (melted or very soft), too little flour, or expired baking soda. Make sure butter is softened but still holds its shape when pressed. Measure flour by spooning into the cup and leveling off.
What's the best chocolate for chocolate chip cookies?
Semi-sweet chocolate chips are the classic choice. For a more complex flavor, use a mix of semi-sweet chips and chopped dark chocolate bars. The irregular chunks from chopped chocolate create pockets of melted chocolate that are irresistible.
Reader Reviews
Based on 381 reviews
