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Classic Chocolate Chip Cookies

There’s something magical about the smell of freshly baked chocolate chip cookies wafting through the house. It takes me back to my childhood—those cozy afternoons spent baking with my mom, the excitement of waiting for the first batch to come out of the oven.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 2 1/4 cups all-purpose flour This is the foundation of your cookies, giving them structure.
  • 1/2 teaspoon baking soda This little ingredient helps your cookies rise perfectly.
  • 1 cup unsalted butter Softened butter creates that rich flavor and chewy texture.
  • 1/2 cup granulated sugar For a touch of sweetness that balances the richness of the butter.
  • 1 cup packed brown sugar This adds a deep, caramel-like flavor that you’ll love.
  • 1 teaspoon vanilla extract A must for that classic cookie flavor.
  • 2 large eggs These bind everything together and add moisture.
  • 2 cups semi-sweet chocolate chips The star of the show, adding that gooey, melty goodness.

Equipment

  • Oven
  • Mixing bowl
  • baking sheet
  • Parchment paper
  • Whisk
  • Spatula

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly.
  2. Step 2: In a bowl, whisk together the flour and baking soda. Set this aside while you prepare the wet ingredients.
  3. Step 3: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until it’s light and fluffy. This usually takes about 2-3 minutes.
  4. Step 4: Add in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
  5. Step 5: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
  6. Step 6: Fold in the chocolate chips gently with a spatula, ensuring they are evenly distributed.
  7. Step 7: Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
  8. Step 8: Bake for 10-12 minutes, or until the edges are golden. The centers will look slightly underbaked—this is what makes them chewy!
  9. Step 9: Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookie dough balls and bake them fresh whenever you crave a warm cookie.