Here’s a classic Chocolate Chip Cookies recipe 🍪—soft, chewy, and perfect every time.
Ingredients (makes ~24 cookies)
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven
- 375°F (190°C).
- Line baking sheets with parchment paper.
- Mix dry ingredients
- In a medium bowl, whisk together flour, baking soda, and salt.
- Cream butter and sugars
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Add vanilla extract and eggs, one at a time, beating well.
- Combine
- Gradually mix in the dry ingredients until just combined.
- Stir in chocolate chips.
- Shape cookies
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake
- Bake 9–11 minutes, until edges are golden but centers are still soft.
- Cool on baking sheets 2–3 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Chewy cookies: use more brown sugar than white sugar.
- Crispy edges: bake a minute or two longer and flatten dough slightly.
- Add-ins: nuts, white chocolate, or peanut butter chips.
- Storage: store in an airtight container at room temperature for 3–5 days or freeze dough for later baking.
I can also give a soft-batch chocolate chip cookie version or a chewy giant cookie recipe if you want.
