Classic Chocolate Chip Cookies Recipe

Learn how to make the best homemade chocolate chip cookies with this foolproof recipe. Featuring crisp edges, soft centers, and melty chocolate chunks, these easy cookies deliver professional bakery results every time. Master the secret to perfectly chewy texture and rich buttery flavor with simple ingredients.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

12 mins

Serves:

24 cookies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g light brown sugar, packed</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">300g semi-sweet chocolate chips or chunks</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li><li class="equipment-single-item">Cookie scoop or tablespoon</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare your baking sheets by lining them with parchment paper or silicone mats, and preheat your oven to 180°C (350°F). Position the oven racks in the upper and lower thirds of your oven for even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. This extended creaming creates air pockets that help give the cookies their structure and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Then mix in the vanilla extract. The mixture should look smooth and glossy at this point.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Over-mixing at this stage can develop the gluten too much, resulting in tough cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the chocolate chips or chunks using a spatula until evenly distributed throughout the dough. For varied chocolate distribution, reserve a small handful to press into the tops of the cookies before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the best texture and flavor, cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 72 hours). This resting period allows the flour to fully hydrate and the flavors to develop.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a cookie scoop or tablespoon, portion the dough into balls approximately 2 tablespoons in size, placing them on your prepared baking sheets about 5cm (2 inches) apart to allow for spreading.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 10-12 minutes, rotating the pans halfway through baking. Look for golden edges with slightly underbaked centers – they'll continue cooking as they cool. The cookies should look set around the edges but still soft in the middle.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>If using, sprinkle the cookies with flaky sea salt immediately after removing from the oven. The warm surface helps the salt adhere while creating that irresistible sweet-salty contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Let the cookies cool on the baking sheets for 5 minutes (during this time they'll firm up slightly while remaining chewy), then transfer to a wire rack to cool completely. Though they're delicious warm, the texture improves once they've had a chance to set.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store in an airtight container at room temperature for up to 5 days. To refresh slightly stale cookies, warm them in a 160°C (325°F) oven for 3-4 minutes.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Classic Chocolate Chip Cookies Recipe?

This recipe uses unsalted butter, light brown and granulated sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, semi-sweet chocolate chips or chunks, and optional flaky sea salt for sprinkling on top for that perfect sweet-salty balance.

How to cook Classic Chocolate Chip Cookies Recipe at home?

Learn how to cook Classic Chocolate Chip Cookies by creaming butter with sugars, adding eggs and vanilla, mixing in dry ingredients, and folding in chocolate chips. After chilling the dough, scoop onto baking sheets and bake at 180°C for 10-12 minutes until golden-edged with soft centres. The optional flaky salt on top elevates the flavour beautifully.

Why should I refrigerate chocolate chip cookie dough before baking?

Refrigerating the dough for at least 30 minutes (or up to 72 hours) allows flavours to develop and flour to fully hydrate. This resting period results in cookies with better texture, deeper caramelisation, and reduced spreading during baking for that perfect chewy-crisp balance.

What's the secret to achieving chewy centres with crispy edges in homemade cookies?

The secret lies in creaming butter and sugar thoroughly (3-4 minutes), using brown sugar for moisture, slightly underbaking the cookies (look for golden edges but soft centres), and allowing them to finish setting on the hot baking sheet for 5 minutes before transferring to a cooling rack.

Can I freeze chocolate chip cookie dough for later baking?

Absolutely! Roll the dough into balls, freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. When ready to bake, place the frozen dough balls directly on baking sheets and add 1-2 minutes to the baking time. Perfect for having fresh-baked cookies anytime.

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