Classic Homemade Chocolate Chip Cookies

Few things beat the smell of warm chocolate chip cookies coming out of the oven. Golden edges, soft centers, and melty chocolate in every bite—it’s the ultimate comfort bake. Whether you’re sharing with friends or sneaking a few straight off the tray, these cookies never last long.

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Recipe Info

• Cuisine: American
• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Total Time: 25 minutes
• Servings: About 24 cookies
• Calories: ~180 per cookie

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Why You’ll Love Them

✅ Soft and chewy with crisp edges.
✅ Loads of chocolate in every bite.
✅ Quick to make—ready in under 30 minutes.
✅ Classic flavor everyone loves.

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Ingredients

• 1 cup (225 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• ¾ cup (150 g) packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 ¼ cups (280 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 cups (340 g) semisweet chocolate chips
• Optional: 1 cup chopped nuts (walnuts or pecans)

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Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Baking sheets lined with parchment paper
• Cookie scoop or spoon

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Step-by-Step Instructions

Step 1 – Cream the Butter and Sugars

• In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.

Step 2 – Add Eggs and Vanilla

• Mix in eggs one at a time, then stir in vanilla.

Step 3 – Mix Dry Ingredients

• In a separate bowl, whisk flour, baking soda, baking powder, and salt.
• Gradually add dry mixture into the wet mixture.

Step 4 – Add Chocolate

• Fold in chocolate chips (and nuts, if using).

Step 5 – Bake

• Preheat oven to 350°F (175°C).
• Scoop dough onto baking sheets, spacing 2 inches apart.
• Bake 10–12 minutes, until edges are golden but centers look slightly soft.

Step 6 – Cool and Enjoy

• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

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Pro Tips

• Chill the dough 30 minutes for thicker cookies.
• Use a mix of semisweet and dark chocolate chips for extra depth.
• Don’t overbake—cookies continue to set as they cool.
• Sprinkle with flaky sea salt right after baking for a gourmet touch.

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Variations

• Chunky Style: Use chopped chocolate bars instead of chips.
• Double Chocolate: Replace ½ cup flour with cocoa powder.
• Oatmeal Chocolate Chip: Add 1 cup rolled oats to the dough.
• Peanut Butter Swirl: Mix in ½ cup peanut butter before adding flour.

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Serving & Storage

• Serve: Best warm with a glass of cold milk or coffee.
• Store: Keep in an airtight container up to 5 days.
• Freeze: Freeze cookie dough balls up to 3 months; bake from frozen, adding 2 minutes to bake time.

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FAQs

Q: Can I make them chewy instead of crispy?
Yes—slightly underbake them and let them cool on the tray.

Q: Can I freeze baked cookies?
Absolutely. Wrap tightly and freeze up to 2 months.

Q: Can I reduce the sugar?
You can cut about ¼ cup, but texture may change slightly.