These classic chocolate chip cookies are thick, chewy, and made with simple, timeless ingredients. This recipe comes together easily and requires no chilling, so you can enjoy fresh cookies the same day you bake them.
Why You’ll Love Them
Perfect texture. Chewy centers with slightly crisp edges make these cookies irresistible.
No dough chilling required. The dough mixes quickly and can be baked right away.
A classic cookie. No fancy add-ins — just the familiar, comforting taste of a well-made chocolate chip cookie.
How to Make Chocolate Chip Cookies
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl or using a stand mixer, cream together the butter and sugars until light and fluffy — about 2–3 minutes. Add the vanilla, the large egg, and the extra egg yolk, and beat until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips, taking care not to overmix the dough.
Use a large cookie or ice cream scoop (about 3 tablespoons of dough) to portion the cookies onto the prepared baking sheet, spacing them at least 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden brown. The centers may look slightly underbaked — they will set as the cookies cool. While the cookies are still warm, press a few extra chocolate chips on top if desired. Allow them to rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips for Perfect Chocolate Chip Cookies
Line your pans with parchment paper to prevent greasiness; avoid spraying with oil or greasing directly.
Use fresh baking soda — old leavening can cause cookies to spread and become flat.
Do not use melted butter. The butter should be at room temperature so the dough creams properly.
If you need to soften butter quickly in the microwave, cut it into small pieces and heat for 12 seconds, then test by pressing with a finger. If it’s still too firm, heat in a few-second increments until easily pliable.
For chewy cookies, avoid overbaking. The centers should still feel soft when you remove them; they will firm up while cooling. When the edges and bottoms are golden brown, the cookies are done.
What Does Spooned and Levelled Flour Mean?
Spooned and levelled flour means scooping the flour into your measuring cup with a spoon, then scraping the excess off with a straight edge to level it. This prevents compacting the flour and ensures you don’t add more than the recipe calls for.
Storing the Cookies
Store cooled cookies in an airtight container at room temperature. Properly stored, they will stay fresh for up to four days.
How to Get Perfectly Round Cookies
For perfectly round cookies, place a round cookie cutter slightly larger than the cookie over each warm cookie and gently rotate it to shape the edges. If you don’t have a cutter, a glass or jar lid works well.
Can I Make the Cookies Smaller?
Yes. Scoop 1.5 tablespoon balls of dough and bake for about 8 minutes, or until the edges are golden brown.
If you try this recipe, please leave a star rating and a comment — feedback is always appreciated!
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Classic Chocolate Chip Cookies
Jessie M
Pin Recipe
Ingredients
- 3/4 C salted butter at room temperature
- 1 C brown sugar
- 1/2 C white sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 egg yolk
- 2 C all purpose flour spooned and levelled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 C semi-sweet chocolate chips plus extra for topping
Instructions
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Preheat oven to 350°F and line baking sheets with parchment paper.
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Cream together butter and sugars until light and fluffy.
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Add vanilla, the large egg, and the egg yolk. Beat until well combined.
-
Whisk together flour, baking soda, baking powder, and salt in a separate bowl.
-
Add the dry ingredients to the wet and mix until combined. Fold in the chocolate chips.
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Scoop about 3 tablespoons of dough per cookie onto the baking sheet, leaving 2 inches of space between each.
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Bake 10–12 minutes, until edges are golden. Top warm cookies with extra chocolate chips if desired.
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Let cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
Store cooled cookies in an airtight container at room temperature.
For smaller cookies, bake 8–10 minutes or until edges are golden.