These classic chocolate chip cookies strike the perfect balance between crispy edges and a soft, chewy center. Ready in just 27 minutes, this foolproof recipe delivers golden-brown delights studded with rich chocolate morsels. Whether you’re baking for a family gathering or satisfying a sweet craving, these homemade treats pack 208 calories of pure comfort in every bite. The irresistible aroma of fresh-baked cookies will have everyone rushing to the kitchen!
Ingredients for Perfect Chocolate Chip Cookies
- All-purpose flour (2 cups + 2 Tbsp): Make sure to measure correctly by spooning into measuring cup and leveling off
- Butter (12 Tbsp): Melted and cooled – this creates chewier cookies with better texture
- Sugars: Perfect blend of 1 cup light brown sugar and 1/2 cup granulated sugar for ideal sweetness
- Eggs: 1 whole egg plus 1 yolk for extra richness and chewiness
- Vanilla extract (2 tsp): Adds wonderful depth of flavor
- Chocolate chips (1 1/2 cups): Semi-sweet or milk chocolate both work beautifully
- Leavening: 1/2 tsp each of baking soda and salt for perfect rise
Step-by-Step Baking Instructions
- Prep: Heat oven to 350°F and line baking sheet with parchment paper
- Butter preparation: Melt butter for 45 seconds, stir, and let cool until just warm
- Mix wet ingredients: Combine melted butter with both sugars until smooth, then add eggs and vanilla
- Combine dry ingredients: Mix flour, salt, and baking soda in separate bowl
- Create dough: Gently combine wet and dry ingredients, then fold in chocolate chips
- Chill option: For best results, refrigerate dough for 30 minutes or up to 2 days
- Bake: Drop dough balls onto prepared sheet, bake 8-14 minutes until tops set
- Cool: Let rest on baking sheet 10-15 minutes before transferring to cooling rack
Cookie Success Tips
Room temperature butter is the secret to amazing chocolate chip cookies! After melting, let your butter cool just enough – it should feel barely warm to touch. This helps create that perfect chewy middle and slightly crisp edges we all love. When mixing your dough, stop as soon as the ingredients come together – overworking the dough can make your cookies tough instead of tender.
Mix It Up!
Want to make these cookies your own? Try swapping dark chocolate chips for a richer flavor, or mix in some chopped nuts for extra crunch. White chocolate chips and dried cranberries make a sweet holiday version. You can even sprinkle a little sea salt on top right before baking for that sweet-and-salty magic!
Storage Tips
Fresh-baked cookies stay soft and yummy for 4-5 days in an airtight container. Keep a piece of bread in there – it helps keep them extra soft! The dough is super freezer-friendly too. Roll it into balls, freeze on a baking sheet, then pop them in a freezer bag. You can bake them straight from frozen – just add 1-2 minutes to the baking time. Nothing beats having cookie dough ready whenever a craving hits!
Serving Ideas
These cookies are pure magic while they’re still warm and the chocolate is melty! Try them with a cold glass of milk, or make mini ice cream sandwiches. For a cozy treat, warm them up for 10 seconds in the microwave. They’re perfect for bake sales, cookie swaps, or just because it’s Tuesday and you need something sweet!
Chocolate Chip Cookies
Equipment
- Baking sheet
- Parchment paper or silpat baking mat
- Mixing bowls
Ingredients
- 2 cups all-purpose flour plus 2 Tablespoons
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 Tablespoons butter melted and cooled until warm (1 ½ sticks)
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips or milk chocolate
Instructions
- Heat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat baking mat.
- Melt the butter for about 45 seconds in the microwave, until it’s almost completely melted. Remove and stir it, allowing any remaining butter to melt. Allow the butter to cool until it’s almost room temperature, but still a liquid.
- Add melted butter and both sugars to a mixing bowl and mix until well combined. Add the egg, egg yolk, and vanilla and stir combined.
- In a medium bowl mix together flour, salt, and baking soda. Stir the dry ingredients into the bowl with the wet ingredients and begin to mix.
- Add chocolate chips, stirring just until combined. The dough will be soft. You can refrigerate it at this point for 30 minutes or up to 2 days (or freeze for longer).
- Scoop dough into balls and place on a cookie sheet. Bake for 8-14 minutes (depending on size) or until set on top.
- Cool for 10-15 minutes on a baking sheet before moving to a wire cooling rack.
