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Perfect chocolate chip cookies are the go-to, bees-knees, classic kind of cookie. Crispy, with a little chew, bursting with chocolate chips. Heaven.
Okay, so this is kind of like a spaghetti sauce recipe. Well, I mean – you cant add these cookies to pasta… ha – no, I mean that EVERYONE seems to have a favorite or signature chocolate chip cookie recipe. I’m no different, I have the recipe I’ve been using for years, and never deviate. Why mess with perfect?
HOT TIP! It occurred to me that I haven’t shared how I get to look like the best wife/mama ever, with a lot less effort than it looks like.
This is where it gets good, folks…. I make a batch of these perfect chocolate cookies – BUT – I cook only 1/3 (which is 12 cookies) of the recipe right away. I then freeze the cookie dough balls on a cookie sheet. When they’re frozen/hard – I just transfer them in a zip lock bag ready for when we “need” fresh cookies, but I don’t have time (or interest) in making them from scratch again.
Then – I pull out as many cookie dough balls that I need (I have totally used a toaster oven and made just 2 before). Voila!
Ingredient Notes
The full list of ingredients and quantities is found in the printable recipe card below.
- Flour. All-purpose white flour. Nothing fancy over here.
- Baking soda. This is what makes the cookies rise!
- Salt. I use kosher salt. Salt intensifies food’s other flavors. It’s not just for savory dishes!
- Butter. I use salted butter, that is at room temperature.
- Sugar. Plain white sugar
- Dark brown sugar. Make sure you pack this into your measuring cup!
- Vanilla extract. You could use almond extract if you must! I like the vanilla with the chocolate chips though.
- Eggs. Large eggs, make sure you add these separately and beat thoroughly between each one.
- Chocolate chips. I use semi-sweet chocolate chips. I like the mini sized ones. I feel like I get more chocolate in each cookie!
How to make Chocolate Chip Cookies
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- Preheat the oven to 375°F.
- Mix together the flour, baking soda and salt in bowl, set aside.
- Using a stand mixer, or large bowl with a hand mixer, cream the butter, granulated sugar, brown sugar and vanilla until fluffy.
- Add eggs, one at a time, beating after each egg.
- Reduce speed, and gradually mix in the flour mixture.
- Stir in chocolate chips.
- Use a small cookie scoop, and scoop onto ungreased baking sheets – 2 inches apart. Don’t flatten!
- Bake for 9 to 11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool.
-
Go through to Step 7, then place the cookie sheets in the freezer until hard.
-
Put the uncooked dough balls in a zipper bag, label it, and place back in the freezer until needed.
-
To cook – pull out the number of cookies you need, and put them (still frozen) onto a cookie sheet.
-
Bake at 350 for 11-13 minutes, cool on the baking sheet for 2 minutes, then remove to wire racks and cool
Just for laugh-sies: I give you, the original picture, from 2015. We’ve come a long way, wouldn’t you say?
Kylee’s Notes
Bake one sheet at a time. If you MUST bake 2, space the racks apart, and rotate the cookie sheets half way through baking.
Use a cookie scoop for evenly sized cookies.
Switch out the chocolate chips for white chocolate, dark chocolate – or a mix of all three types!
Don’t flatten these cookies – just scoop and bake. Allow plenty of space between the cookies for spreading.
Want more cookie recipes? Try these!
- Chocolate Cake Mix Cookies Recipe (aka Cheater Cookies!)
- Fragrant Earl Grey Tea Cookies
- Simple Vanilla Caramel Cookies
- Easy Lace Cookies (From Sally’s Baking Addiction)
- Easy Shortbread Cookies (from OMG Chocolate Desserts)
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Classic Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter (softened (2 sticks))
- 3/4 cup granulated white sugar
- 3/4 cup dark brown sugar ((packed))
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups chocolate chips ((12oz))
Directions
- Preheat the oven to 375°F.
- Mix together the flour, baking soda and salt in bowl, set aside.
- Using a stand mixer, or large bowl with a hand mixer, cream the butter, granulated sugar, brown sugar and vanilla until fluffy.
- Add eggs, one at a time, beating after each egg.
- Reduce speed, and gradually mix in the flour mixture.
- Stir in chocolate chips.
- Use a small cookie scoop, and scoop onto ungreased baking sheets – 2 inches apart. Don’t flatten!
- Bake for 9 to 11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool.
If freezing
- Go through to Step 7, then place the cookie sheets in the freezer until hard.
- Put the uncooked dough balls in a zip loc bag, label it, and place back in the freezer until needed.
- To cook – pull out the number of cookies you need, and put them (still frozen) onto a cookie sheet.
- Bake at 350 for 11-13 minutes, cool on the baking sheet for 2 minutes, then remove to wire racks and cool
Notes
- Bake one sheet at a time. If you MUST bake 2, space the racks apart, and rotate the cookie sheets half way through baking.
- Use a cookie scoop for evenly sized cookies.
- Switch out the chocolate chips for white chocolate, dark chocolate – or a mix of all three types!
- Don’t flatten these cookies – just scoop and bake. Allow plenty of space between the cookies for spreading.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in July of 2015. It was updated and republished in March of 2019.
Toniee says
My family saw that I was baking cookies from scratch and Oh ohh?. Well Your chocolate chip cookie recipe is AMAZING .
Thanks. Truly no one would’ve believed I made them if they didn’t see for themselves.
Jennifer Stewart says
We love chocolate chip cookies, these look delicious.