Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookie recipe stack of cookies

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookie recipe

Servings: servings

Calories: 181kcal

Author: Eva Marie

Crisp around the edges, soft and gooey in the center, and perfect for dipping. This is a delicious chocolate chip cookie you’ll come back to again and again.

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Ingredients

1½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup 1 stick unsalted butter, at room temperature
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips

Instructions

Prepare the oven:

Preheat the oven to 350°F (175°C), with a rack positioned in the lower third of the oven. Line two baking sheets with parchment paper.

Cream the butter:

In a mixing bowl, beat the butter until light and fluffy.

Add the sugars:

Add the granulated sugar, brown sugar, and salt. Beat until smooth and well combined.

Add the wet ingredients:

Add the egg and vanilla and beat on medium speed for about 1 minute, until the mixture is creamy and cohesive.

Combine the dry ingredients:

In a small bowl, whisk together the flour and baking soda.

Make the dough:

Using a wooden spoon or spatula, gently fold the flour mixture into the butter mixture. Add the chocolate chips and fold just until no dry flour remains. Do not overmix.

Portion the cookies:

Drop heaping teaspoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. A small 1½-inch ice cream scoop works well for evenly sized, round cookies.

Bake:

Bake one sheet at a time for 12–15 minutes, rotating the baking sheet halfway through. The cookies should be lightly browned around the edges while the centers still look soft. Do not overbake.

Cool:

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Make Ahead & Storage: To make the dough ahead, shape it into a log about 1½ inches in diameter and 12 inches long. Wrap tightly in wax or parchment paper and refrigerate for up to 1 week, or freeze for up to 1 month.

When ready to bake, slice the chilled dough into rounds, arrange on prepared baking sheets, and bake as directed.

For Better Flavor: For a deeper, more developed flavor, refrigerate the prepared dough for 2–3 days before baking. This allows the flavors to develop and can improve the texture of the finished cookies.

For Flatter Cookies: If you prefer flatter cookies, gently tap the baking sheet on the countertop halfway through baking, when you rotate the pan. This encourages the cookies to settle and spread slightly.

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