Alright, let’s be honest — there’s never a bad time for chocolate chip cookies. Whether you’re baking for a crew, sneaking a late-night snack, or just want your kitchen to smell like pure happiness, this is the recipe. I’ve tried a bunch of variations over the years, but I always come back to this one. Soft centers, golden edges, and just the right amount of chocolate in every bite. No fancy tricks here — just a solid, classic cookie that delivers every time.
I usually whip these up on a Sunday when I’ve got people coming over or the kids are hinting at dessert. And fair warning: once these hit the cooling rack, they won’t last long.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups (340g) semi-sweet chocolate chips
Instructions
Step 1: Cream the Butter and Sugars
Grab a big mixing bowl and a hand mixer (or stand mixer if you’ve got it). Cream the butter, brown sugar, and white sugar until it’s light and fluffy — takes about 2–3 minutes. This is the base of your cookie magic.
Step 2: Add the Eggs and Vanilla
Crack in the eggs one at a time, beating well after each one. Then splash in the vanilla. The dough starts to look smooth and smell like “yep, this is gonna be good.”
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together your flour, baking soda, and salt. Nothing fancy here — just keeping things even and lump-free.
Step 4: Bring It All Together
Slowly mix the dry stuff into the wet. Go easy — mix until you don’t see flour anymore, and then stop. Overmixing’s the fastest way to mess up the texture.
Step 5: Fold in the Chocolate Chips
Use a spatula or wooden spoon to fold in those chocolate chips. This part always feels like the reward for getting this far.
Step 6: Scoop It
Scoop about 2 tablespoons of dough per cookie onto a parchment-lined baking sheet. Give ‘em some breathing room — they’ll spread.
Step 7: Bake ‘Em Up
Into the oven they go — 375°F (190°C) for about 9–11 minutes. You’re aiming for golden edges and slightly soft centers. They’ll finish setting as they cool.
Step 8: Cool & Crush
Let ‘em sit on the tray for 2–3 minutes before moving to a cooling rack. Or just eat one warm straight from the pan — no judgment.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies
Notes:
- Butter matters: Room temp butter, not melted. It makes all the difference in texture.
- Want thicker cookies? Chill the dough for 30–60 minutes first. Worth it.
- Make it your own: Swap in dark chocolate, white chocolate, or throw in some chopped nuts if you’re feeling wild.
- Pro move: Freeze some dough balls — bake straight from frozen when cookie cravings hit.