You got it — classic chocolate chip cookies, soft centers, golden edges, and lots of chocolate 🍪✨
This is a no-fail, bakery-style recipe.
🍪 Chocolate Chip Cookies
Ingredients (makes ~24 cookies)
- 2¼ cups (280 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups (340 g) semisweet chocolate chips
- Optional: flaky sea salt for topping
Instructions
- Preheat oven to 375°F / 190°C. Line baking sheets with parchment paper.
- Mix dry ingredients: Whisk flour, baking soda, and salt.
- Cream butter & sugars: Beat butter with both sugars until light and fluffy (2–3 minutes).
- Add eggs & vanilla: Beat in eggs one at a time, then vanilla.
- Combine: Add dry ingredients and mix just until combined. Fold in chocolate chips.
- Scoop: Drop rounded tablespoons of dough onto baking sheets, spacing 2 inches apart.
- Bake: 9–11 minutes — edges should be lightly golden, centers still soft.
- Cool: Let sit on the pan 2–3 minutes, then transfer to a rack. Sprinkle with sea salt if using.
Pro Tips
- Soft & chewy: Slightly underbake and let cookies finish setting on the pan.
- Thicker cookies: Chill dough 30–60 minutes before baking.
- Crispier cookies: Bake 1–2 minutes longer and flatten dough slightly.
- Flavor boost: Swap ¼ cup butter for browned butter (next-level flavor).
If you want, I can give you:
- 🍪 1-bowl, 20-minute cookies
- 🍪 Extra thick bakery cookies
- 🍪 No-butter / oil-based cookies
- 🍪 Small-batch (6 cookies only)
Just say the word 😄
