Classic Chocolate Chip Cookies

Prep Time	Cook Time	Total Time
15 min	12 min	27 min

How to Make Classic Chocolate Chip Cookies

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Preheat the oven and prep the pans

Preheat your oven to 350°F and line two large baking sheets with parchment paper.
Set the prepared pans aside so they are ready as soon as the dough is mixed.
Cream the butter and sugars

Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl.
Beat with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
Scrape down the bowl once during mixing so no sugar pockets remain along the sides.

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Add the eggs and vanilla

Add the eggs one at a time, beating well after each addition until fully blended and creamy.
Mix in the vanilla extract just until it disappears into the batter.
Scrape the bowl again so the mixture stays even and smooth.
Combine the dry ingredients

In a separate medium bowl, whisk together the flour, baking soda, baking powder, and kosher salt.
Whisk until the leaveners and salt look evenly distributed through the flour with no visible clumps.
Mix the dough

With the mixer on low speed, add the dry ingredients to the wet mixture in two additions.
Mix just until the flour is mostly incorporated and no dry streaks remain.
Stop mixing as soon as the dough comes together to avoid tough, dry cookies.

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Fold in the chocolate chips

Use a spatula to gently fold the semi-sweet chocolate chips into the dough by hand.
Turn the bowl a few times so the chips are evenly spread and do not sink in one spot.
Scoop and bake the cookies

Use a tablespoon or small cookie scoop to portion about 1½-tablespoon mounds of dough onto the prepared sheets.
Leave about 2 inches between scoops so the cookies have room to spread while baking.
Bake one sheet at a time for 10 to 12 minutes, until edges are golden and centers still look soft.
Rotate the pan halfway through baking if your oven has hot spots.
Cool and store the cookies

Let the cookies cool on the baking sheet for 5 minutes to finish setting their centers.
Transfer them to a wire rack and cool completely for the best chewy texture.
Store cooled cookies in an airtight container at room temperature for up to four days.

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Tips

Chill for thicker cookies: For cookies that spread less and stay extra chewy, chill the scooped dough on the sheet for 20 to 30 minutes before baking.
Use room-temperature ingredients: Let butter and eggs sit at room temperature so they blend smoothly, which helps create an evenly textured, tender cookie.
Do not overbake the centers: Pull the cookies when the centers still look a bit soft and pale, since they continue cooking on the hot sheet as they cool.
Weigh the flour if possible: If you own a kitchen scale, use 270 grams of flour for consistent results and to avoid accidentally packing too much flour.
Bake one sheet at a time: If your oven heats unevenly, bake a single sheet on the center rack for the most consistent color and texture across every cookie.

Energy	244	kcal
Protein	3	g
Total Fat	13	g
Carbohydrates	31	g
Dietary Fiber	1	g

FAQ

Why did my cookies turn out flat and greasy?: Your butter was likely too warm or overly soft, or you may have used margarine. Start with cool room-temperature butter that slightly gives when pressed, and be sure to measure the flour correctly so the dough is not too loose.
Why are my cookies dry and cakey instead of chewy?: Too much flour or overmixing can cause dryness. Lightly spoon flour into the measuring cup, level it off, and stop mixing as soon as the flour disappears. Also, avoid baking past the first golden edges.
Can I make the dough ahead of time?: Yes, cover the dough tightly and chill it for up to 48 hours. Let the dough sit at room temperature for 10 to 15 minutes if it feels too firm to scoop, then bake as directed, adding a minute if needed.
How do I freeze these cookies?: Scoop the dough onto a parchment-lined sheet, freeze until solid, then store in a freezer bag for up to two months. Bake from frozen, adding 2 to 3 extra minutes and watching the edges for doneness.