classic-chocolate-chip-cookies are the cure-all in my kitchen. Bad day? Bake a batch. Friends coming over? Bake two. I love that first whiff of butter and sugar mixing together, and how the dough feels just a bit cool between your palms. The edges get crisp, the centers stay soft, and the chips go shiny and melty. If you want cookies that taste like childhood and still feel a little grown up, this is your recipe.

How to Make Chocolate Chip Cookies

I’ve tested this recipe more times than I can count, and it’s the one I reach for when I want dependable, bakery-style results without any fuss. The plan is simple: cream butter and sugars until fluffy, add eggs and vanilla, mix in dry ingredients, then fold in chocolate. Chill, scoop, bake, and try not to burn your mouth.

Tools that help

Use a medium cookie scoop for even sizing, a sturdy baking sheet lined with parchment, and a wire rack for cooling. If you have a stand mixer, great. If not, a hand mixer works fine. A kitchen scale is a plus, but measuring cups will do if you fluff your flour first.

Timing that matters

Chilling the dough is a small step that pays off. Even 30 to 60 minutes in the fridge helps the flour hydrate and the butter firm up, so your cookies won’t spread too thin. If you can wait overnight, they get even tastier. But no judgment if you’re baking right away. I’ve been there.

Step-by-step basics

Cream 1 cup unsalted butter with 3/4 cup granulated sugar and 1 cup packed brown sugar until light and fluffy, about 2 to 3 minutes.
Beat in 2 large eggs, one at a time, then add 2 teaspoons vanilla extract.
In a separate bowl, whisk 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1 teaspoon fine salt.
Add dry ingredients to wet on low speed until just combined. Don’t overmix.
Fold in 2 cups chocolate chips or chunks. Chill dough 30 to 60 minutes if you can.
Scoop 2 tablespoon portions onto a lined sheet, leaving space.
Bake at 350°F for 10 to 12 minutes, until edges are set and centers still look a touch glossy.
Cool on the sheet 5 minutes, then move to a rack. Sprinkle with a pinch of flaky salt if you like.

Want even chewier centers and crisp edges? Check out my quick soft and chewy cookies tips that work beautifully with classic-chocolate-chip-cookies.

Small note on doneness: pull them when the centers look slightly under. They keep cooking on the hot sheet and settle into that perfect texture.

These classic-chocolate-chip-cookies are built on simple, dependable ingredients. The trick is balance. Brown sugar for chew, granulated sugar for crisp edges, and just enough flour to keep everything sturdy without turning cakey.

Ingredient checklist

Butter: Unsalted, softened but not greasy. Room temp means it still holds shape when pressed.
Sugars: Brown for moisture and flavor, white for structure.
Eggs: Two large, at room temp if possible for easier mixing.
Vanilla: Real extract for a cozy bakery vibe.
Flour: All-purpose. Spoon and level to avoid packing.
Leavening: Baking soda plus a touch of baking powder for lift.
Salt: Fine salt in the dough, flaky salt on top if you like.
Chocolate: Use a mix of chips and chopped bars for pockets and pools.

Easy swaps that still work

No unsalted butter? Use salted and reduce added salt slightly. Gluten-free? A good 1:1 baking blend often works, though the texture will be a bit different. Want deeper flavor? Brown 2 to 3 tablespoons of the butter and let it cool before using. Prefer less sweet? Cut the granulated sugar by 2 tablespoons and use darker chocolate. Lactose sensitive? Try high-quality plant butter sticks and keep dough chilled longer for structure.

For a tiny upgrade, hold back a handful of chocolate and press it into the tops before baking. It looks bakery-fancy without any extra effort.

“I baked these for a neighborhood potluck and people literally followed me home for the recipe. Chewy centers, perfect edges, and not too sweet. My new go-to.”

If you’re in a cookie mood, join the club. After classic-chocolate-chip-cookies, here are a few more easy wins. Try a batch of peanut butter crisscross cookies when you’re short on time but big on cravings. Or bake oatmeal raisin with a hint of cinnamon for a nostalgic treat that still feels wholesome. Feeling fancy? Make chocolate chunk cookies with browned butter and a pinch of espresso powder for deeper flavor. I’ve also got a cozy brown butter cookie recipe that hits that nutty, toffee-like note without extra work.

When you’re gifting, I like to bake three kinds, cool them completely, and stack them in a simple tin with parchment between layers. It feels thoughtful and always gets a smile.

FAQs about Chocolate Chip Cookies

Why did my cookies spread too much? Usually warm butter or skipping the chill. Pop the tray of scooped dough in the fridge for 10 minutes before baking. Also check that your oven is hot enough. An oven thermometer is surprisingly helpful.

Why are my cookies dry? Too much flour is the most common culprit. Spoon flour into your cup, level it off, and don’t pack it. Also watch bake time. Pull them when the centers still look a bit soft.

Can I freeze the dough? Yes. Scoop, freeze on a tray until solid, then store in a freezer bag up to 3 months. Bake from frozen, adding 1 to 2 minutes. This works beautifully for classic-chocolate-chip-cookies when you want fresh ones on demand.

How do I get those pretty chocolate puddles? Use a mix of chips and chopped chocolate bars. Press a few extra pieces on top right before baking. You’ll get shiny, melty pools like a bakery cookie.

Ready to build your cookie toolbox? Don’t miss my quick guide to storing dough safely and baking in small batches. It’s here: freezing cookie dough guide. If you like tinkering, try swapping in rye flour for a nutty twist, or check my notes on room-temp butter versus melted butter and how each affects texture.

Common Questions

Q: Can I halve the recipe?
A: Absolutely. Divide everything by two and keep the same bake time. Chill still helps.

Q: What chocolate percentage is best?
A: I like 55 to 60 percent for balance. If you prefer sweeter, go semi-sweet. For bold flavor, use 70 percent but reduce sugar slightly.

Q: How do I keep cookies soft for days?
A: Store in an airtight tin with a slice of bread. The bread shares moisture and keeps them tender.

Q: Can I make them bigger?
A: Yes. Scoop 3 to 4 tablespoons and bake a couple minutes longer. Let them rest on the sheet so the centers set.

Q: Do I need to sift the dry ingredients?
A: Not necessary. A quick whisk removes lumps and combines everything just fine.

Ready to bake a batch?

If you’ve been hunting for classic-chocolate-chip-cookies that nail the balance of crisp edges and chewy middles, this recipe won’t let you down. Keep the butter cool, don’t overmix, and pull them a minute early for that gooey magic. Bake some now, freeze some dough for later, and you’ve basically set yourself up for spontaneous cookie joy. I can’t wait for you to taste that first warm bite and say, yep, this is the one.