Is there anything better than a fresh baked chocolate chip cookie? I’m not so sure there is! These Classic Chocolate Chip Cookies have a sweet brown sugar dough, are packed with semisweet chocolate chips, and have the perfect texture, with a crispy edge and chewy center.
How to Make the Best Classic Chocolate Chip Cookies
Making the Dough
This cookie dough is a simple one to make! It only takes a few minutes and some simple ingredients that you probably already have in your cupboard. Start with softened butter – if you forgot to get some out of the fridge ahead of time, no worries! Just microwave until soft but not melted, about 40 seconds. Mix together the butter, brown sugar, and sugar until fully combined. Next, add the eggs and vanilla. Once mixed, add baking soda, baking powder, and salt. Stir in the flour until a dough forms and all of the flour has been incorporated. Finally, stir in the chocolate chips. That’s it – now it’s time to bake!
Baking the Cookies
Baking the cookies might seem simple, but getting the timing right is critical for the perfect chocolate chip cookie. I love a cookie with a crispy edge and a chewy, soft middle. To achieve this texture, bake at 350°F until the edges are golden brown but the center is still light in color, approximately 12 minutes. When you remove the cookies from the oven, the centers should not look shiny or wet, but should not be fully set. Allow to cool and set on the baking tray for approximately 1 minute before moving to a plate or baking rack. Once the cookies cool fully, the centers should be set. Serve and enjoy!
Storage
This cookie dough freezes so well! To freeze the uncooked dough, portion out onto a baking sheet and freeze on the sheet until hardened. Once frozen, remove from the baking sheet and store in an airtight container or bag. To bake from frozen, bake at 350°F for approximately 15 minutes, or until cookies are golden brown on the edges. Enjoy fresh baked cookies at anytime!
Once baked, these cookies store well at room temperature in an airtight container for up to 5 days, or can be stored in the freezer for approximately 2 months.
Chocolate chip cookies are my perfect dessert, and this Classic Chocolate Chip recipe is always my go-to. This was the first recipe I created on my own, and it’s one I’ve never written down! Once I was happy with the recipe, I memorized it. It’s lived in my mind for 12 years, and now it lives on this blog. I’m so excited to share this recipe with you – it’s probably my favorite comfort food, and I hope you enjoy it too!
Did these cookies satisfy your craving? If you’re looking for another delicious Sugar Dusted Sweets cookie recipe, check out these links below!
Coconut Almond Chocolate Cookies
Cookies and Cream Cookies
Dark Chocolate Walnut Cookies
Classic Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 3 cups all purpose flour
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350°F.
- In a large bowl, cream together butter, brown sugar, and sugar until soft. You can use either stand mixer fitted with paddle attachment, hand mixer, or just mix by hand.
- Add in the eggs and vanilla. Stir to combine.
- Add baking powder, baking soda, and salt. Mix until just combined.
- Add flour and mix until a dough forms and all flour has been mixed in.
- Stir in chocolate chips.
- Scoop dough onto a baking tray, about 2 tbsp per cookie. Leave 2 inches between cookies, as they will spread.
- Bake at 350°F for approximately 12 minutes, or until cookies are lightly golden brown around the edges. They should still be slightly soft in the center.
- Allow to cool for a minute before transferring to a serving plate or cooling rack. Let set fully before serving. Enjoy!
So good! My wife made these cookies and they turned out amazing! I’m definitely going to try out some of your other recipes. Thanks for sharing!
What a great wife! I hope you enjoy the other recipes you try, too!
I love this recipe. I doubled the amounts and added pecans and cruising to half to send to my abuela. These freeze really well.
Sounds delicious! I hope she liked them.